half moon bay may 2013

Half Moon Bayt h e h a l f m o o n b a y r e v i e w m a g a z i n e

m a y 2 0 1 3 f o o d a n d d r i n k i s s u e

moveablefeast

goingoff

menu

good stuff!

new food truck caters to diners in the field

recipes from the pros. entrées, appetizers, desserts, drinks and more.

P.14

P.8

NEW! watch all pro surfi ng events live!

WATCH ALL SPORTS Giants Baseball, A’s, Sharks, Warriors, Raiders. Congratulations 49ers on a great season! 4 fl at screens, 2 pool tables, juke box, arcade games, dart boards, wifi

OUTSIDE PATIO & GARDEN (expanding this spring/summer) — private events available upon request

MONDAY THRU FRIDAY Happy Hour 4pm-7pm Serving new signature drinks and 15 beers on tap.

TUESDAYS Free pool! Tournament starts at 7pm (double elimination/8-ball)

WEDNESDAYS 6pm till ?: DJ HeineKen“spinning classics just the way you like them!”

EVERY WEEKEND Live Music and DJs— Rock, blues, jazz, reggae, punk rock, hip hop, funk, country, blue grass, classic rock, alternative, etc.

The Coastside’s BiggestLittle Music House!

OLD PRINCETON LANDING

CHECK OUR EVENTS AND MUSIC SCHEDULE AT:www.theoldprincetonlanding.com or call (650) 728-7096 for info and booking

Mon-Thurs 2pm- 2am | Friday and Sat 11am- 2am | Sunday 9am- 2am | All ages welcome ‘til 9pm, 7 days a week460 Capistrano Road, Princeton-By-The-Sea | (650) 726-7096 | www.theoldprincetonlanding.com

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www. I t s I t a l i a R e s t a u r a n t . c o m401 main street - half moon bay - caReservations at 650.726.4444

rotisserie pasta pizza grill full baropen daily, all day from 11:30 am

weekend brunch from 11 am to 3 pm

Restaurant & Bar

Want to have a party at our house?

Just call us We can make it happen!

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Embark on a culinary journey that highlights the purest ¿avors.

New Ocean Cuisine at Navio.

Navio is now open and has unveiled a $1 million renovation with a newly reÀned oceanfrontdining experience. Focusing on fresh seafood with an approachable Mediterranean ¿avor,

Navio showcases the best ingredients sourced from PaciÀc waters and local farms. A refreshed ambiance re¿ects the restaurant’s seaside setting at Northern California’s onlyoceanfront Àve-star resort where the mountains and sea converge. For reservations, call

The Ritz-Carlton, Half Moon Bay at 650-712-7040 or visit ritzcarlton.com/hmb.

M A Y 2 0 1 3 � H a l f M o o n B a y � 3

Picturing a playground

PublisherBill Murray

editor Clay Lambert

writers Sara Hayden Mark Noack

Stacy TrevenonMark FoyerSonia Myers

CoPy editor Julie Gerth

PhotograPherCharles Russo

design Bill Murray, Mark Restani

business offiCeBarbara Anderson

CirCulationSonia Myers

advertising sales

Linda Pettengill Louise Strutner

Susan Verlander Barbara Dinnsen

find us

714 Kelly Avenue Half Moon Bay, CA, 94019

(650) 726-4424 www.hmbreview.com

half moon bay is published the first week of

every month and inserted in the Half Moon Bay Review. The entire contents of the

magazine are also available online at hmbreview.com.

©2013, Half Moon Bay Review

Half Moon BayHalf Moon BayHalf Moon Bayh a l f m o o n b a y r e v i e w m a g a z i n e

our staff photographer Charlie russo is often called to local schools to take photos of special events — school plays, award ceremonies, science fairs, etc. — but seldom does he have free rein at the schools to just take photos for the sake of

photography. he recently lobbied to head back to hatch elementary and spend some time trying to capture the essence of every kid’s favorite subject: recess. we thought that was a pretty good idea.

Take a look at his fantastic photos. it’s hard not to be jealous of the energy, the enthusiasm, and just plain fun that the kids are having. There are prob-ably few among us that have the time for that kind of activity without calling it ‘exercise.’

i, however, have a love/hate relationship with recess. i love the fact that my fifth-grade son gets a chance to play ‘junk bat’ baseball during lunch with views of the farallon islands under the peaks of montara mountain. but i’m not so fond of getting the polite calls from the school office asking to pick him up because he is once again in the office with: a. a possible broken nose, b. a minor concussion, or C. a potentially sprained wrist. The office now has my number on speed dial.

last month i was called in two days in a row (a farallone view first, i believe) for two separate events. The first was a failed swing on the monkey bars that resulted in owen landing on his head; the second, his trying to block the elbow of a very enthusiastic red rover participant — with his nose. needlesss to say, that didn't work out so well.

but these things happen when you combine 50 10-year-old boys with 20 minutes of free time. There is plenty of joy between the injuries to make it worthwhile. Pick any of Charlie’s photos and you can see it on their smiling faces, even if they’ve just skinned their knees.

Publisher’s note

Good old-fashioned fun is had daily on the playgrounds of Hatch Elementary School.

Bill Murray, Publisher

contentscontentscontentsm a y 2 0 1 3

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ordering off the menuJust because it’s not listed doesn't mean they won't make it.

good stuff!: recipes from some favorite local restaurants!

Preview noteworthy events coming in may

lets Playschool playgrounds come alive at recess time. Photographer Charles russo captures the energy.

restaurants on wheelsfamily embarks on food food truck business.

2014

behind the sCenesa lot of time and effort goes in to making the farm day luncheon a delicious success.

M A Y 2 0 1 3 � H a l f M o o n B a y � 5

h a l f m o o n b a y r e v i e w m a g a z i n e

PReVIeWPReVIeWPReVIeW tHIngs to do

May 2013

3

the boy who Could flyCoastal theatre Conservato-ry celebrates its 19th season with 100 students soaring through “Peter Pan.” shows are scheduled for may 3 and 10 at 7 p.m., may 4, 5 and 11 at 1 and 7 p.m., and may 12 at 1 p.m. tickets are $20 reserved, and there’s no floor seating. 569-3266.

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the art of youththe annual half moon bay high school student art show will present “every kind of art” at 300 main st. in half moon bay. artwork will be on display through may 28. there’s a reception from 5 to 7 p.m. on may 17. 726-6335.

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the bloCk will roCkfrom 4 to 8:30 p.m., the fourth annual rock the block brings music, food, and camaraderie to half moon bay. shops along main street will stay open late, vendors will sell all kinds of goods, the robin Campbell and brother buzz bands will play on the main stage at a new loca-tion (main and Correas streets). there’s a children’s center in the i.d.e.s. hall parking lot and a food court in the bank of america lot. 726-8380.

M A Y 2 0 1 3 � H a l f M o o n B a y � 5

food fair kiCks off mayget your gastric juices flowing with the fourth annual artisan food fair in half moon bay, sponsored by half moon bay fine kitchenware store toque blanche. Cookbook author, California-based food expert, culinary curator and television host aida mollenkamp will offer tips, sign her books and prepare a dish from her newest cookbook, “aida mollenkamp’s keys to the kitchen: the essential reference for becoming a more accomplished, adventurous Cook.” “basic kitchen skills that were once commonplace have been replaced by frozen conveniences and take-out orders, making the act of cooking and the kitchen daunting,” she said. “this book aims to change that.” the food fair will present several specialty food producers who will offer tastings and discuss their gourmet products. it is scheduled from 11 a.m. to 3 p.m. on saturday, may 4, in the la Piazza Courtyard at 604 main st. in half moon bay. admission is free. for information, call 726-2898.

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PhoTo by alex farnum

Preview noteworthy events coming in may

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M A R C H 2 0 1 3 � H a l f M o o n B a y � 7

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sometimes, the best thing on the menu just might be what’s missing.

ajash Prassad bharati at Sushi main Street in half moon bay is one chef who wants to prove it. he dissects from the heart through the tail, splitting

a pickled carrot with a slender knife. on a sheet of toasted seaweed, he swabs spicy mayonnaise and gently applies a gauzy layer of rice. morsels of white lobster shimmer with a coat of butter and their own juice. They glisten atop the sheet as bharati uses a bamboo mat with the strength of a splint to roll it in cylindrical form. after several impossibly swift incisions of the knife to slice the roll into pieces, the real artistry can begin.

red splashes across the canvas of a glass plate with shredded beets, contrasting the matte, ceramic texture of a pat of wasabi. The purple and green of ornamental lettuce bloom like a watercolor stain. an orange lobster tail crowns it all, fanning out like the tail of a tigress.

“(The head chef) always tells us that the decora-tion is the most important thing for us as a sushi chef,” said bharati. Part surgeon and part artist, bharati has made the sweet and sour roll.

with the elusiveness of a semiprecious gem, few order it, and only the rare regular is adventurous enough to inquire about it.

That’s because it’s not on the menu. off-menu ordering is one food fad that has

steadily picked up steam on the Coastside. why? There’s not a clear answer, but there is defi-

nitely a culture that is ripe for it here. for starters, the region has a colorful food palette

with which to experiment.

} go Culinary off-roading by ordering

‘off menu’

ordering unlisted menu

items catches fire on Coastside

By Sara HaydenPhotos by Charles Russo

RESTAuRANTS

M A Y 2 0 1 3 � H a l f M o o n B a y � 9

The Sweet and Sour Lobster Roll is an off-menu item at Sushi Main Street, in Half Moon Bay, that has grown popular over time with in-the-know regulars.

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“fishermen Come in and ask if we Can Cook their fish for them, or their shrimP

— whatever they’ve Caught that day.”Heidi Franklin, Ketch Joanne's manager

M A Y 2 0 1 3 � H a l f M o o n B a y � 1 1

“it’s definitely something that is regional, local,” said alan finkelstein, a chef and food science lecturer at San Jose State university. “This is an organic kind of revolution, which is not the mainstream. most of america is still cookie cutter. we’re in Cali-fornia. we’re in a hip, sophisticated, evolving place.”

william giffen of montara is one such diner who favors Coastside tastes. exclaiming over his crab louie lunch at the Princeton Seafood Com-pany, he shared his favorite off-menu tip.

“get the 50/50 green chili and artichoke soup at Duarte’s,” suggested giffen. “it’s a really spectacular flavor of the coast.”

People’s personal requests also seem to fortify the fad’s popularity. allergies crop up that dictate recipe adjustments. Some diners have the discretionary income to tailor their dishes to taste — and a growing num-ber of trendy special diets.

“we actually most frequently get asked about gluten-free options and accommodating people’s needs,” said michelle amarante, a server at it’s italia in half moon bay. in that case, amarante said she’d steer patrons to a dish like the hand-cut filet mignon gorgonzola, or cedar plank salmon. all the restaurant’s servers are trained to remember which menu items are gluten- and allergen-free, though a diner might make a special request to alter one that isn’t.

“it’s coming out of the pop-up revolution and people finding differ-ent ways to get what they want. what we’re seeing is more catering to the individual,” said finkelstein.

at least it seems like restaurateurs cater to the adventurous individual. The occasional off-menu experience can really open up a palate’s culinary horizons.

in addition to the sweet and sour lobster roll at main Street Sushi, located at 696 main St., ask about the

firecracker roll — made with shrimp tempura, cucumber, tobiko, spicy sauce and salmon, and torched with a flame.

Ketch Joanne's, at 17 Johnson Pier in Pillar Point harbor, caters to a dif-ferent kind of fish lover.

“fishermen come in and ask if we can cook their fish for them, or their shrimp — whatever they’ve caught that day — and they share it with other staff members,” said heidi franklin, the manager.

for fierce flavor and a snack with grip, you might also give garlic cala-mari a try. at lunch, maybe a linguica and french dip or cheesy, garlic crab dip sandwich appeals.

rehash old favorites for new de-lights. Tres amigos, at 270 S. Cabrillo highway, can make a mean fish to-stada by combining different elements of existing menu options.

Can’t decide between soups at Chez Shea at 408 main St. in half moon bay? Try mixing the black bean and corn chowder for the best of both worlds.

Pam Klingliang, a chef at white elephant, welcomes customizing of meals on the menu, especially when it comes to dietary restrictions like allergies or vegetarianism — so long as the changes don’t conflict with her culinary tradition.

“People should respect (chefs’) cultures and the way they made it,” said Klingliang. “i can do anything everybody wants, so long as it keeps my standards of Thai food.”

That might be because it’s im-portant to be open to sampling new flavors. otherwise, you run the risk of falling off into a dining rut.

“Same this, same that — you might as well eat at home,” said Klingliang.

Assistant Chef Ajash Prassad Bharati prepares the off-menu Sweet and Sour Lobster Roll during the lunch shift at Sushi Main Street, in Half Moon Bay.

1 2 � H a l f M o o n B a y � M A Y 2 0 1 3

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The Haney family, from left to right, Alana, Sofia and Gabe, will be operating

their new food-truck venture, the Shark Bite, along the Coastside and

around the Bay Area.

the american concept of journeying with food and supplies that allow hungry travel-ers to stop and eat anywhere probably began when settlers first headed west. These days, rolling with food has morphed into a hip form of eating on the go: the food truck.

food trucks can be found in construction zones, cities, events, festivals — and here in half moon bay.

gabe and alana haney, Pescadero residents, are the latest Coastsiders to join the food truck revolution. They have trans-formed a used truck into the Shark bite, a truck fully loaded with local eats and beach atmosphere.

imagine reggae music play-ing while you order a chowder bowl cradled in the famous loaf of artichoke bread from ar-cangeli’s grocery in Pescadero. or picture a plate of leftcoast grassfed ranch sliders or fish tacos fresh off the boat in Pillar Point harbor. whatever you choose, you’ll know the ingredi-ents were bought that morning,

often from local farmers markets. “if it’s out of season, we’re taking it off the menu,” gabe haney stated. “and, everything i can possibly get from (half moon bay), i will.”

after haney and his family moved to the coast, they knew they had become part of a great community. “my goal is to work with the community,” he said. his plans include giving food to the local schools and creating events to benefit the art and music programs. he will also be working with Coastside hope, he said.

as a businessman and marketing specialist, haney knows he will not be able to stay afloat simply with sales in half moon bay. his business model includes driving over the hill, making Shark bite available to events, weddings and festivals. “i have been working on ‘improve employee morale’ days where office managers schedule me to come down. i’ll have the Tv and mu-sic on.” haney smiled, “So, if you have the monday blues and you’re bored and you come to my truck and i’m playing bob marley, it’s going to be a good monday.”

after failed attempts at opening a restaurant in town, haney

realized it was a blessing in disguise. There is much that can be done with food trucks. The creativity has no boundaries. “(food trucks) are less risky. i can chase the business instead of wait-ing for it to come in,” haney adds.

There are many regulations. a food truck cannot conduct business without bathrooms nearby, nor can it be within 300 feet of another restaurant. The San mateo County Sheriff ’s office conducts a full criminal background check. and, as any restaurant owner on the coast knows, there are many permits and inspections needed by the city and county. if a private property owner grants permission, then Shark bite will open up those colorful windows serving up the mavericks grilled mac ’n cheese with pulled pork.

haney wants to create a laid back, fun environment — some-thing similar to a trip to the beach. Just look at the art on the truck. he hired well-known California artist Drew brophy to design and paint the truck. one of brophy’s students, who is known as nuno’s Draw created the logo. with both of them showing off their designs, Shark bite was on the map in the social media world. Days after haney created the business facebook page he had nearly 1,000 fans and he hasn’t even sold a burger.

haney wants to eventually nestle into the dirt parking lot across from Surfer’s beach in el granada. he thinks that would be a perfect place to serve up food, a good vibe and live reggae bands. in the future, haney hopes to have two food trucks, with the second stationed in hawaii. “i have always wanted an endless summer, and this is how i’m going to do it,” he said.

he admits he still has a lot to learn, but he’s ready for the challenge.

“anyone that leaves my truck will have their bellies full and they’ll be feeling good,” he said. “no matter what day of the week it is, it’s going to feel like the weekend.”

newest food truck promises an endless supper By Sonia Myers

Photo by Charles Russo

Sharkbite joins colorful

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the godmother dessertfrom Cameron’s Restaurant

use a large goblet style bowlline the inside with hot fudgefill the goblet with:half a banana, chopped3 large scoops pumpkin ice creamtop with:hot fudgeremaining bananawhipped creamorange sprinkles1 cinnamon stick1 cherry

Coastside Cosmo from OPL's own David Lovelace

a solid pour of blueberry stoli vodka, a dash of bols triple sec, spoonful of agave syr-up, squeeze of lime, dash of oj, and a dash of cranberry shaken hard with ice and strained up and poured into a martini glass. garnished with a slice of lemon. oh, my goodness!

simPle Crab stoCk from Poppy’s Crab Shack

the half moon bay crab season is waning. get out there and get yourself some of the last local crab (if you want it from us, please call ahead so we have enough for you!) and then after licking your buttery fingers, make this crab stock from the shells. it’s a great way to preserve our sea-sonal epicurean treasure for cooking through-out our crabless summer and fall.

2 pounds crab shells 1 onion, coarsely chopped2 stalks celery, coarsely chopped2 cloves garlic, crushed2 bay leaves2 teaspoons black peppercorns4 sprigs thymesea salt

Pour water over crab shells in a large stockpot. add enough water to completely cover shells. bring to barely a boil, skim foam off top. keep-ing the stock simmering, but not boiling, add on-ion, celery, garlic, bay leaves, peppercorns, and thyme. simmer for 1 to 1.5 hours. season with sea salt. strain broth and chill immediately. Cover only after it has cooled. use immediately for risot-to, bisque, crab chowder, cioppino, corn chowder, etc., or freeze for later.

“hog’s breath” bbQ Pulled Pork sandwiChfrom Daddy-O's

our bbQ Pulled Pork sandwich is like no oth-er! not only do we slow cook it with our eight- spice rub, but before serving, we quickly grill a portion with the au jus of the pork until car-melized. it’s then glistened with our home-made bbQ sauce and crowned with daddy-o’s cole slaw.

sPiCy shrimPfrom Happy Taco

24 shrimp, peeled and de-veined1 onion, sliced

sauce:6 dried chiles1 whole clovesalt and pepper to tasteJuice of 3 oranges4 chipotle chiles

Combine the sauce ingredients in a blender with a bit of water. set aside.saute shrimp and onion in butter. when done, add sauce to pan and warm for about 3 min-utes and serve. serves 2.

warm ChoColate lava Cake from Vivace Ristorante in Belmont 1 pound semi-sweet chocolate chips 1 pound butter 3/4 cup egg yolks 9 whole eggs 9 ounces sugar 3 ounces flour melt butter and chocolate together. whisk eggs and sugar and then add it to the choco-late mixture. sift flour and mix into chocolate mixture and chill. use 4-ounce aluminum foil baking tins. butter the tins, then spray with nonstick cooking spray. next sugar the tins, scoop the chocolate mixture into the tins and bake at 350 degrees for 15 to 20 min-utes or until a dime-size hole appears at the top. serve with caramel gelato.

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M A Y 2 0 1 3 � H a l f M o o n B a y � 1 9

we like using locally grown iacopi farms eng-lish Peas for this recipe. and andreotti farms has wonderful sundried tomatoes! the Calabrian Chiles can be tricky to find. you may find them in the jar at new leaf, but fresh is better!

for the pea filling: 2 cups freshly hulled sweet english Peas, ½ cup fresh ricotta cheese3 tablespoons minced fresh mint leaves2 tablespoons finely sliced preserved lemon (or, may substitute with fresh lemon rind)1 tablespoon evoo (extra virgin olive oil)salt and pepper to taste

Puree the peas and cheese in a food processor, leaving it slightly chunky. add the mint and lemon, drizzle in the olive oil while mixing, salt and pepper to taste.for the bread:use a rustic style, slightly lower salt italian

bread like ciabatta, or whatever you prefer, day old is preferable.slice into ½ -inch thick slices, rub with a clove of garlic (firmer day old bread is better for rubbing the garlic) and toast.

for the Calabrese Chili and sundried tomato oil: (makes 1 cup)¼ cup stemmed and coarsely chopped Ca-labrian chiles. (Check at new leaf or other specialty food store. if using chiles in the jar, simply mix them with the oil, no heating is nec-essary.)¼ cup chopped sundried tomatoes (andreotti farms has the best!)

1 cup evoo (extra virgin olive oil)

heat the olive oil on low heat, and add in the chiles and heat for about 10 minutes, or un-til they start to look crispy. remove from heat,

and strain the oil into a clean container. let oil and chiles rest separately. when cool, combine them, and add the sundried tomatoes. if it is too spicy, add more oil until it reaches the right level of “hot on the tongue” you like. Cover and store for up to 3 months.

spoon the filling on the bread. drizzle with chili oil. may garnish with arugula or water-cress. serve with a light italian white wine like kerner or verdicchio.

beer steamed Prawnsfrom Half Moon Bay Brewing Company

ingredients2 1/2 teaspoons of freshly minced garlic5 tablespoons of extra virgin olive oil5 pounds of deveined large prawns in the shell (25-30/pound)5 tablespoons of fresh lemon juice2 1/2 cups of mavericks® belgian witbier5 tablespoons of buttersalt & pepper to tastefresh chopped parsleyPlace oil in a warm skillet, lightly sauté garlic, place prawns and sauté for 4 minutes.add lemon juice, mavericks® beer, cover and cook for 3 minutes. add butter, toss lightly until melted, add salt and pepper to taste. garnish with fresh lemon wedges, sprinkle with fresh parsley. enjoy!

Pea stew from Andreotti’s

serves 43 pounds fresh peas, shucked (3 lbs = 1-1/2 cups peas)5 slices bacon, chopped small1 yellow onion, dicedsalt and pepper, to taste6-ounce can tomato sauce6 ounces water

saute bacon in a large saucepan until browned.drain bacon fat from pan. add onion, peas, tomato and water and cook 20 minutes over medium heat. add salt and pepper to taste.serve with pork chops, chicken or any meat and fresh local half moon bay bakery french bread.

sweet english Pea brusChetta with Chili oilfrom It's Italia

l o C a l r e C i P e s

2 0 � H a l f M o o n B a y � M A Y 2 0 1 3

“it feels like you’re Part of a big family ..."— Volunteer Sara Watson

Brussels sprouts, artichoke hearts and cod are among the favorite dishes at the Mel Mello Farm Day Luncheon. it takes dozens of volunteers many hours to prepare the meal.

M A Y 2 0 1 3 � H a l f M o o n B a y � 2 1

By Sara HaydenPhotos by Charles russo

t he 44th annual mel mello farm Day was an excuse to honor some of the commu-nity’s finest and gather around the table

for some of the Coastside’s legendary bounty. on april 5, Coastsiders broke bread — and

brussels sprouts, artichoke hearts, fish, beef and other dishes that represent the Coastside’s agricultural underpinnings — to honor the local agrarian tradition and the people behind it.

Standing in for the beloved Stan Pastorino as the emcee was Cameron Palmer. local politi-cians and farmers joined in the festivities provid-ed by a host of volunteers.

were there concerns of too many cooks in the kitchen? not at all, said volunteer Sara watson, who helped “artichoke King” Jerry Donovan prepare nearly 1,000 artichokes. Donovan moved to idaho last year, but returned to carry on his artichoke duties. watson, who hasn’t missed a farm Day in more than 20 years, was glad to help.

“it feels like you’re part of a big family … They definitely put you to work,” said watson.

glen mcguire of Danville helped as the in-house snack provider.

“we were supposed to help with the cooking. instead, i’m an appetizer guy,” he said. one of his designated tasks was to go diving for aba-lone.

once at the event with his wife, Carol, he fried them up with olive oil, eggs, breadcrumbs and a squeeze of lemon to keep volunteers fed during preparation.

“everything is prepped day of. everything is cooked fresh,” said naomi Patridge, a member of the half moon bay City Council. “you know what’s really wonderful? it’s all homemade food.”

44th Farm Day as fresh as ever

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A wide cross section of i.D.E.S. volunteers engages in a variety of prep chores in the kitchen, prior to the start of the Farm Day luncheon on Friday, April 5.

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2 4 � H a l f M o o n B a y � M A Y 2 0 1 3

the state ofplayrecess is

alive and well on the Coastside

by sara haydenPhotos by Charles russo

M A Y 2 0 1 3 � H a l f M o o n B a y � 2 5

he wheels are turning when kids roll tires across the schoolyard to create castles

with a view of el granada beaches across highway 1. afternoon recess may not seem constructive at first glance, but the students are construct-ing nonetheless. a few tires and a lot of imagination can add up to infinite possibilities on the playground.

“we like to stack them up and jump inside them so no one can see us,” says fifth-grader lea lee markeg-ard. She takes a seat at the fence of wilkinson School’s playground. “i like sitting here because i can see the ocean.”

Classmate Teo lincoln does not regard the tire towers as mere hid-ing places. he sidesteps them as he navigates the imagined landscape of his favorite playground pastime: “The hunger games.”

“if you tag (someone), they’re dead until another round,” he warns.

During a long school day, recess becomes a (relatively) wild and lawless time — in a good way, say re-searchers, local educators and kids.

“(The bars) are my favorite be-cause you can hang on them with your feet and your hands. i like them because i can get flexible, like my cousins,” says ayla griffiths, a first-grade student at hatch el-ementary School.

t

Left, Hatch Elementary School students go up for a rebound during lunch recess in late March. Recently, Camilo Acevedo, one of the school’s Amity Scholars, has been refereeing and formally organizing 5-on-5 basketball games for the students during recess.Top right, Third-graders pause for a moment during morning recess at Hatch El-ementary, clockwise from top, Enrique Gutierrez, A.J. Jimenez, Jose Luis Martinez and Saul Vega.Middle right, Fourth-grader Cole Force glances out toward the playground from his momentary lookout on the swing set.Right, First-grader Mateo Bodas races along in his Super Mario Brothers pajamas during a structured recess activity on Pajama Day at Hatch Elementary School.

by sara haydenPhotos by Charles russo

2 6 � H a l f M o o n B a y � M A Y 2 0 1 3

Hatch Elementary School third-grader Noah Boyer, right, swats the ball out of his territory during a game of Four Square, at morning recess in mid-March.

Danny Flores gears up to launch a shot at Mayson Estle during soccer dodgeball, one of the many makeshift games created by the students during recess.

First-graders at Hatch Elementary hang around on the cross bars, a favorite among the girls on the playground during recess. Left to right, Taylor Charles, Briseyda Corona, Suri Ayala, Alex Arrellano.

M A Y 2 0 1 3 � H a l f M o o n B a y � 2 7

“it’s healthy for our bodies … on the playground, we can meet people here,” says yesenia Covarrubias, a hatch third-grader.

Denely acosta, a hatch second-grader, also enjoys the effects of recess.

“when you go back to class, your brain is all rested.”

in a survey by the robert wood Johnson foundation of about 2,000 principals from across the u.S., more than eight out of 10 principals reported that recess had a positive impact on their students’ academic achieve-ment. Two-thirds noticed their kids listening better and being more focused in class after a recess break, and nearly all thought that recess helped the children’s social develop-ment.

Tim miller, wilkinson’s principal, sees the benefits every day. he’s made it a priority to ramp up recess. for the past five years, stu-dents have had two 15-minute recess breaks and a 35-minute-long one throughout the day.

“it had an immediate effect with that recharge time,” remembers miller. “(with less recess) i was noticing the impact on the students. energy levels, concentration levels, how they participated in subjects … The kids would just seem out of it, ex-hausted, not ready for more.”

Part of the students’ focus comes from appropriate fuel. at hatch, morning recess doubles as snack time in the hours leading up to lunch. Sometimes, the children need a push toward wholesome foods and away from the likes of candy and potato chips.

“i have a stash of snacks,” teacher Johan-na gelb confides, revealing that she keeps healthier choices in her classroom, like whole grain crackers with peanut butter. “(otherwise) i feel bad (for the teacher). They’ll be hyper because they’ve had a lot of sugar.”

There are exceptions for extra-special occasions. in celebration of a classmate’s birthday, hatch friends hailey hernandez, Karen ronquillo and Kalsy romos eat cupcakes with rainbow sprinkles.

They eat up the sprinkles, followed by fluffy frosting and a delicate vanilla cake.

“or else you get really hungry and your stomach starts growling!” says hernandez.

This is the second-graders’ second favor-ite moment in the day because they get to spend time together. They say that their

favorite part is lunch — because it’s longer.During that time, getting the wiggles

out is the primary goal.“They need fresh air. They need to exer-

cise. They need to socialize. They practice large and fine motor skills. They learn to share. They learn to follow rules — some-times, but not always,” says gelb.

Some educators favor the idea of free play, but a grant at hatch makes a struc-tured recess program possible each week to make sure that kids do share, and that bullying is kept to a minimum.

Children zip around Playworks Coach anke geiken, jumping through hula-hoops and chasing rogue ones before dashing back into class.

“(our goal is) to take the competition factor out and get everybody engaged. we learn problem-solving skills, like roshambo, and incorporate them into a game,” says geiken. “They cheer for each other, but you never hear, ‘you won, we lost.’ … it’s all about moving and having fun, rather than competition.”

as this unfolds, gelb keeps an eye on other students. for gelb, recess is equally as important for her as it is for her stu-dents.

yard duty used to be the responsibility of an aide, but restrictive budgets have led

“They need fresh air. They need to exercise. They need to socialize. They practice large and fine motor skills. They learn to share. They learn to follow rules — sometimes, but not always."Johanna Gelb, Hatch Elementary School teacher

First-grader Austin Ketchum hangs around with classmate Jennifer Jaracuaro during ear-ly morning recess beneath the climbing dome in the playground at Hatch Elementary School in Half Moon Bay.

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M A Y 2 0 1 3 � H a l f M o o n B a y � 2 9

to teachers doing double duty. many teachers like gelb now take turns alternating between playground supervision, working on lesson plans and even sneaking in a needed break.

* * *

Teens also need the time to unwind. “The time to talk and be real, and really learn about each other

through conversation. wouldn’t that be neat?” muses Terri Thomas, a substitute teacher in Cabrillo unified School District. “where’s that down time to discover who you are?”

at half moon bay high School, that time might be during a 10-minute brunch or 40-minute lunch when students can hang out outside of class.

“There’s even rules about taking breaks in the adult work world,” says Denise Pope, the head of Challenge Success, a program that grew out of Stanford university to respond to kids’ increasing aca-demic and emotional problems. She says that she encourages kids and adults alike to get outside for some free time. “we’re lucky. we live in California. we can do that.”

Preserving play takes work at a time when up to 40 percent of school districts reduced or eliminated recess to make more time for core academics. research from the university of michigan esti-mates that today’s kids have 12 fewer hours of weekly free and play time compared to the 1970s.

“i just have very, very strong feelings about recess,” says miller. “in my opinion, (when you eliminate recess) you’re robbing children of their primary motivators and key opportunities for development, for growth that doesn’t happen in the classroom.

“you know that that (break) feeds back into your success. it energizes them. it motivates them.”

Some magic of the school day ends when the bell rings to signal the end of playtime, say students.

“(when you go back to class) it feels like home, because our parents tell us to study and all that stuff,” says hatch fourth-grader emilio hernandez.

“(recess) is like a backyard,” says his classmate, adrian lira.what if play wasn’t viewed as a luxury so much as an essential

and natural part of our working hours? Pope says that she hopes to see more playful techniques incorporated into the classroom.

“it’s been proven that you learn better when you’re more en-gaged and it doesn’t feel like rote learning,” says Pope. “when you get to move around, when you get to use your hands and move your body, you learn more effectively.”

until then, ricky ramirez takes delight in recess and the play that accompanies it.

“it makes me feel alive. i can play and jump,” says ramirez. “when i run, i can feel the wind. and it makes me feel good, because i can see my friends every day!”

Hatch Elementary School students enjoy a game of tether ball during their morning recess, under sunny skies on the Coastside in mid-April.

3 0 � H a l f M o o n B a y � M A Y 2 0 1 3

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650-728-7049281 Capistrano Road, Princeton-by-the-Sea on Half Moon Bay

Barbara’s Fishtrap Serving the Coast for 37 years

CALL US WITH YOUR SPECIAL ORDER!• Freshest Fish in Town• Friendly Service• Convenient Location• Sauces, Seasonings, • Sourdough

HALF MOON BAY FISH MARKETCorner of 92 and Main StreetMon-Fri, 9am–7pm, Sat & Sun, 8am–7:30pm

Catch us on weekend days at Montara Beach or Poplar Beach.

Follow us on Facebook and Twitter for exact times and locations.

Shell-a-brate when you Celebrate!

We do parties, special events & more!Think coolest graduation dinner ever!

www.poppyscrabshack.com

Now with afull service bar! Now with afull service bar!

1410 S. CabrilloHighway, Half Moon Bay

(650) 726-5705www.cameronsinn.com

RV CampingAvailable

Happy Taco Taqueria

Eat in or take out:

• Breakfast Burritos •

• Taco Salads • Enchiladas •

• Tacos • Fajitas • Soups •

• Desserts •

726.5480 • 184 San Mateo Road, HMB

From five star dining to hot dogs to go. There is a taste for everyone!

d in ing ut

3 2 � H a l f M o o n B a y � M A Y 2 0 1 3

bloody marys are as PoPular

as they are unPrediCtable

l ike Cobb salads and chilaquiles, the recipe varies greatly from one establishment to the next. Creative spins on the drink have evolved

beyond mere horseradish and Tabasco to feature a wide range of compelling ingredients, such as chipotle peppers, thick-cut bacon, and skewered prawns (one favorite recipe calls for a healthy shot of guinness Stout.) regardless, the tomato juice-based brunch superstar is as popular as ever, and regularly featured around the Coastside, from half

moon bay’s San benito house (pictured) to Duarte’s Tavern in Pescadero and the harbor bar at Pillar

Point.

The drink is credited to career bartender fernand Petiot, who supposedly conjured it up

while he was working at harry’s new york bar in Paris, france. Petiot’s recipe — involving cayenne

pepper, worcestershire, and lemon juice — is said to be the first incarnation of the drink to move beyond the mere notion of vodka and tomato juice and into more of the complex cocktail it is today.

The cocktail’s namesake is credited to mary i of eng-land, the 16th-century monarch whose brutal persecution of Protestants earned her a gory moniker.

The reputation of bloody marys as a hangover cure is a bit overblown. while drinking alcohol again might allevi-ate some symptoms in the short term, the cocktail is more likely to further the dehydration of the imbiber. (That said, national bloody mary Day is Jan. 1.)

be warned, bartenders typically dislike making bloody marys due to their numerous ingredients and the painstak-ing step-by-step process. it might be best to size up their workload and inclination before ordering.

a “bloody mary” is a specific reference to the drink with vodka, but consider having a bloody maria (with Tequila) or a bloody Derby (with bourbon). or better yet, visit with the drink’s mexican cousin, the michelada, which features lime, salt, cilantro, hot sauce and beer.

— Photo and story by Charles Russo

one bloody good cocktail

DRiNKS

apr.com | HALF MOON BAY 42 N. Cabri l lo Highway 650.712.1199

HALF MOON BAYALAIN PINEL REALTORS

SPECIALIZING IN THE MARKETING OF DISTINCTIVE PROPERTIES AND ESTATES

For over 20 years, Alain Pinel Realtors has revolutionized Bay Area real estate practices - delivering the highest level of servicein the industry. We are dedicated to excellence and our association with these professionals is a bright example of our continued commitment to the ultimate in client care.

LauraBradfield

650.787.6031

Tu-AnhCilia

415.806.0524

Gloria & DavidClark

650.479.1115

AnneCrawford

650.303.1225

BobDownes

650.892.8498

RalphEly

650.773.2456

Ron Gable,VP/Manager650.712.1199

MillieGolder

650.726.1900

Lisa Sakaguchi,Escrow Admin.650.712.1199

LindaHollister

650.868.0883

StellaJohnson

650.479.1100

RonKucera

650.743.5084

BillMahar

650.479.1166

JimMees

650.479.1170

Tom & SharonSalet

650.245.6326

Rose & NateSerdy

650.759.9219

CherylStockton

650.888.8894

JudyTaylor

650.479.1284

PatrickRyan

650.759.2430





LauraBradfield

650.787.6031

Tu-AnhCilia

415.806.0524

Gloria & DavidClark

650.479.1115

AnneCrawford

650.303.1225

BobDownes

650.892.8498

RalphEly

650.773.2456


MillieGolder

650.726.1900


LindaHollister

650.868.0883

StellaJohnson

650.479.1100

RonKucera

650.743.5084

BillMahar

650.479.1166

JimMees

650.479.1170

Tom & SharonSalet

650.245.6326

Rose & NateSerdy

650.759.9219

CherylStockton

650.888.8894

JudyTaylor

650.479.1284

PatrickRyan

650.759.2430





LauraBradfield

650.787.6031

Tu-AnhCilia

415.806.0524

Gloria & DavidClark

650.479.1115

AnneCrawford

650.303.1225

BobDownes

650.892.8498

RalphEly

650.773.2456


MillieGolder

650.726.1900


LindaHollister

650.868.0883

StellaJohnson

650.479.1100

RonKucera

650.743.5084

BillMahar

650.479.1166

JimMees

650.479.1170

Tom & SharonSalet

650.245.6326

Rose & NateSerdy

650.759.9219

CherylStockton

650.888.8894

JudyTaylor

650.479.1284

PatrickRyan

650.759.2430





LauraBradfield

650.787.6031

Tu-AnhCilia

415.806.0524

Gloria & DavidClark

650.479.1115

AnneCrawford

650.303.1225

BobDownes

650.892.8498

RalphEly

650.773.2456


MillieGolder

650.726.1900


LindaHollister

650.868.0883

StellaJohnson

650.479.1100

RonKucera

650.743.5084

BillMahar

650.479.1166

JimMees

650.479.1170

Tom & SharonSalet

650.245.6326

Rose & NateSerdy

650.759.9219

CherylStockton

650.888.8894

JudyTaylor

650.479.1284

PatrickRyan

650.759.2430





LauraBradfield

650.787.6031

Tu-AnhCilia

415.806.0524

Gloria & DavidClark

650.479.1115

AnneCrawford

650.303.1225

BobDownes

650.892.8498

RalphEly

650.773.2456


MillieGolder

650.726.1900


LindaHollister

650.868.0883

StellaJohnson

650.479.1100

RonKucera

650.743.5084

BillMahar

650.479.1166

JimMees

650.479.1170

Tom & SharonSalet

650.245.6326

Rose & NateSerdy

650.759.9219

CherylStockton

650.888.8894

JudyTaylor

650.479.1284

PatrickRyan

650.759.2430





LauraBradfield

650.787.6031

Tu-AnhCilia

415.806.0524

Gloria & DavidClark

650.479.1115

AnneCrawford

650.303.1225

BobDownes

650.892.8498

RalphEly

650.773.2456


MillieGolder

650.726.1900


LindaHollister

650.868.0883

StellaJohnson

650.479.1100

RonKucera

650.743.5084

BillMahar

650.479.1166

JimMees

650.479.1170

Tom & SharonSalet

650.245.6326

Rose & NateSerdy

650.759.9219

CherylStockton

650.888.8894

JudyTaylor

650.479.1284

PatrickRyan

650.759.2430


Rose & NateRose & NateRose & NateSerdySerdySerdy

650.759.9219650.759.9219650.759.9219

CherylCherylCherylStocktonStocktonStockton

650.888.8894650.888.8894650.888.8894

JudyJudyJudyJudyTaylorTaylorTaylorTaylor

650.479.1284650.479.1284650.479.1284650.479.1284

Ron Gable,Ron Gable,VP/ManagerVP/Manager650.712.1199

Lisa Sakaguchi,Tom & Sharon Salet

650.245.6326

TrishMcCoy

650.245.9903

Michael Hoyt, Loan Offi cer650 931 2810

Our staff and state of the art technologyare here to make your family’s dental visit

a comfortable, pleasant experience!

BRIAN SHEPPARD, DDSC. RAY SHEPPARD, DMD

890 Main Street, Suite A, Half Moon [email protected]

SHEPPARD FAMILY DENTISTRY

CAD-CAM Cerec crowns in one visit!

O� ce hours by appointment:

650.726.3355A PROFESSIONAL CORPORATION

CERECO N E V I S I T C R O W N S

We Welcome New Patients!

half moon bay may 2013

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