SPRING AWAKENING
Considering how long and hard the past winter was, it feels great to have finally reached spring. I am
of course grateful for the winter rains, as they provide much-needed water which ensures that our local farmers can continue to grow fruits and vegetables. But there is something so elemental about seeing the changes to the land that come with spring—the first blossoms on the cherry trees, the first leaves on the grapevines, and baby birds fledging their nests for the first time.
Spring is also when many of us leave our nests for the first time in months. After hunkering down and avoiding driving on slippery roads or foregoing outdoor recreation due to the cold, we can at last venture out and resume our favorite sports, visit our favorite restaurants, or even try something new (pickleball, anyone?).
On my recent drives around Mendocino and Lake counties I have stopped the car on more than one Occasion and said to myself “when did that place open?” or “how come I have never tried that spot?” One of them was Mica, the new modern American restaurant in Ukiah helmed by Alan Molina, a talented young local chef whose extended family runs some of the best-known eateries in town. With the restaurant business in his DNA, he knew he would eventually open his own place, and last December he did just that. Read more here about his journey from helping out at the family taco truck to running a major new addition to Ukiah’s dining scene, and read a speed-Q&A with him here. He also provided a recipe here for pipián verde, a delicious sauce that I had admittedly never tried before, but have since become a big fan of.
On another of my drives I decided to stop and step inside Rock Seas, the quirky little farm-to-table spot in Hopland that I had previously passed many times without thinking twice. I’m so glad I visited because not only was chef Roxanne Hampl’s food and art amazing, but her story and charisma really captivated me. You can read more about her and Rock Seas here, and find her “Beet the Blues” salad recipe here.
These two chefs capture the essence of what makes our local dining scene so exciting and relevant. I devoted this issue to them, and to all the other chefs in our two counties who are doing unique and inventive things with food. I hope that as you make your way through spring of 2024 (and beyond) that you too can experience some of what they have to offer.
Karen Elowitt
Publisher & Managing Editor
