Dear Olive Oil,
Oh, olive oil, you are the workhorse of the kitchen.
You are liquid gold, and I drizzle you over everything from salads and  pasta to chicken and scrambled eggs.
Mingled with ruby-tinged vinegar, you’re the perfect match for dipping crusty loaves of rustic bread.

Your Cheatin’ Ways
Oh, olive oil, I adore you. But it seems that lately, we’ve been out of touch. You’ve been bland, and distant.

Maybe it’s because your olives were not handpicked and pressed within 24 hours.

Were you not cold pressed, to maintain all of your nutrients like polyphenols and antioxidants? For these are just some of the ways that make an olive oil both extra virgin and truly exceptional.

Perhaps you weren’t being truthful when your label said “100% EVOO,” and you were really adulterated with canola oil, or even hazelnut oil.  The California Olive Oil Council warned me about your cheating ways!

Could it be that you’re just too old? Fresh olive oil has the most flavor, as well as nutrients like vitamin A (which keep my skin glowing, by the way). The folks at the Cal Olive Oil Council also advised that when I spy you at the supermarket, over 75% of you imported olive oils aren’t even fresh.  How could you?

In Love With Oliovera

Oh, olive oil, I almost thought we were through. But then, something happened. I fell in love with you all over again.

It was just this month, when I received my April Best Bites from Love With Food. That’s when I discovered Oliovera olive oils and vinegars.

There you were, in a recycled-glass bottle that was both posh and eco-friendly: Meyer Lemon EVOO, and your companion, Rich Basil & Raspberry Vinegar.

Beautiful to behold, like a yellow and red stained-glass window when held up to the light. Lipsmackingly delicious, cold pressed with olives freshly harvested from the grove. Intoxicating perfume, with the natural essence of tree-ripened citrus.

From Oliovera in California, you say?
I thought you were heaven-sent.
Oliovera donates five healthy meals to a hungry child for every bottle of olive oil or vinegar purchased,  you say?
Maybe you are from above!

All I know for sure is that I can’t wait to get more. They make the perfect gift, too, so won’t you send some my way soon?

Love,
Olive Oil Girl
 

 For a limited time, get 48% off + Free Shipping on the Oliovera Olive Oil & Vinegar Gift Set
http://bit.ly/LWFolive

For more gourmet goodness, visit Oliovera
http://oliovera.com/

Cherry Tomato & Caramelized Onion Tartlettes	Balsamic Roasted Brussels Sprouts + Kabocha Squash	White Chocolate + Macadamia Nut Cookie

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In this month’s Best Bites box, we’ve included an especially romantic treat that’s perfect for every sweetheart on your list: Espresso Chocolate Peanut Butter Cookies by Cookies & Corks.

These delicious cookies can be enjoyed old-school with a classic glass of milk, a foamy cappuccino, or a hot cup of tea. But what separates these bites from the rest is that Cookies & Corks are divine with wine.

Designed to pair with wines across the spectrum of red, white, and sparkling, take alternate sips of wine and bites of cookie for an experience that would make Cookie Monster envious!

Wine-pairing can be intimidating, you say? Never fear! Take a peek at Cookie Zen’s bright and colorful wine-pairing wheel for endless suggestions.

Zesty Lemon cookies can take on new flavor characteristics when paired first with a refreshing Sauvignon Blanc, and then an earthy Merlot. Fan of Cabernet Sauvignon? Try it with the savory White Cheddar Rosemary cookie, and then the Sea Salt Chocolate Oatmeal.

Try several different Cookies & Corks flavors with a few different wines, and you’ve got the perfect plan for a romantic evening for two, or even a spa night with the girls.

It’s like being a kid again…only better!

We chatted with Chief Baker and Co-Founder Leah Kuo for the dish on Cookies & Corks.

Best friends and business partners Leah Kuo (left) and Laura Englander (right).

Cookies & Corks was founded by two mothers that met at a playgroup. How did that happen?
It was one of those chance meetings where you can find support from a parenting group and form great friendships beyond just having kids in common. Back in 2009 I had just moved from Washington, D.C. to Falls Church, Virginia to take care of my young family.

Since I was new to the area, I joined a mother-run playgroup to get to know other moms and children in the same age group as my own. The playgroup, led by Laura Englander, was part of a larger organization called the “Arlington Falls Church Metro Mommies”.  Laura is our co-founder here at Cookies & Corks.

Laura and I meshed, and our kids became fast friends, too. Laura has a business background, and I have a culinary background, and as we formed a great friendship we found out that we both had the goal of running our own business.It was a natural fit for us: while being our own bosses, we had a friendship and could watch our kids grow up as pseudo-siblings.

How did Cookies & Corks begin?
We started out with 9 classic flavors, like Oatmeal Raisin and White Chocolate Macadamia Nut, and made them to order for businesses and events. We knew that our original cookies were delicious, and to show this to everyone we knew that we had to do something different.

Our local wine and cheese shop also sold our cookies.

Now, what was that “something different” that we could do?

Laura suggested to the tasting room owner a “cookie and wine tasting event.” The owner didn’t want kids in the shop, and was incredulous at the idea of pairing cookies with wine.

We took this as our personal challenge, our chance to be different.

When we think of cookies, a tall glass of milk usually comes to mind. How did you figure out how to pair cookies with wine?
Right! When you think of a cookie you think of milk, or even tea.

When pairing wine with food, people usually think about it in terms of colors. Like, red wine is always full-bodied and heavy, and white wine is always light and crisp. But red wines expand over the spectrum from super-light to heavy.

What’s more important when pairing is the body of the wine. So the body of the wine could be like the fat percentage in milk. Skim milk is very light, while heavy cream is very rich, like a Bordeaux. In this way, wine is like milk! (Laughing) It’s really more accessible than you’d think!

Why is wine and food pairing so intimidating?
Using our cookies, we wanted to teach people a FUN way to do wine and food pairing.

According to our own “Cookie Sommelier,” Amy Reiley, pairing is difficult because the food can be altered such that the original wine recommendation no longer works as well. But with cookies, they cannot be altered. What you see is what you get! So, as a sommelier (soh-mel-yay, a professional wine steward) you can make a solid pairing recommendation.

Amy also created our cookie and wine pairing wheel, showing the best possible pairings.

While there are experts that can tell us what flavors work well together, we want our fans to experiment, have fun, and find their own favorites. Don’t feel constrained to “guidelines.” Be adventurous!

Valentine’s Day is coming up. What are some ways we can enjoy your cookies for a romantic evening with our sweetheart, or a fun evening with all our single friends?
We definitely think of Valentine’s day as a time for girlfriends and boyfriends or husbands and wives to give gifts that they can both enjoy together. Our cookies are a great size for sharing, too. Having a glass of wine with our cookies is romantic and whimsical, and can start a fun discussion as you talk about all the flavors.

We’re advocates of good food, good conversation and good fun. So for Valentine’s day, our cookies are great as a conversation starter.
Get a group of girls together, grab a few bottles of wine and Cookies & Corks, and have a great time without worrying about being attached. You don’t have to go out to have a good time, just spend time with the people you love the most. That’s the best recipe!

Craving Cookies & Corks? Our friends at Cookies and Corks is offering their Cookie and Wine Pairing boxes at 10% OFF + Free shipping. GRAB OFFER Now.

Learn more about Cookies & Corks at https://cookiesandcorks.com/

All photos courtesy of Cookies & Corks.

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We chatted with Joe Salvatore, the Director of Marketing for Madécasse, to learn more about cocoa beans, Madagascar farms, and awe-inspiring chocolate.

The word “Madécasse” is very unique. What does it mean?
Pronounced “mah-day-kas,” this is the old French word for the island of Madagascar, which is where we grow our cocoa and make our bars. Since Madagascar used to be called Madécasse, the idea is that we are going back to the roots of the island in the way that we make our chocolate.

How did Madécasse get its start?
At the turn of the millennium, the co-founders Brett Beach and Tim McCollum were volunteering with the Peace Corps in Madagascar. After their 24 months of service were over, Brett stayed on the island to work at the U.S. Embassy and USAID (United States Agency for International Development), while Tim worked in the financial services sector in New York. No matter where they were, they couldn’t get Madagascar out of their head.

You see, the Peace Corps really became a part of the local villages and communities, and Brett and Tim gained a new insight on poverty and the environmental problems there. While there were resources being put forward to the villages from well-meaning non-profits, nothing sustainable was happening.

After months of brainstorming, Brett approached Tim with the idea that creating a business in Madagascar was the best solution to solve the economic and environmental issues there, and Tim signed on. By creating jobs and supporting new local cooperatives and businesses, from farmers to chocolate makers, we can make damn good chocolate that creates at least four-times more income than fair trade cocoa alone.

Madécasse is a socially-conscious company. How are you making a positive impact?
First off, our chocolate is produced entirely in Madagascar. This means that from cultivating the cocoa trees to fermenting the cocoa pods and even hand-wrapping the bar, everything is done locally. So the farmers are paid above fair price, ingredients are purchased locally, and local people gain new skills as we train them. In terms of economic development, this means that all of the money stays in the local economy.

For the environment, we practice natural farming. This means that no herbicides or pesticides are used, and we harvest by hand. This also supports habitat conservation, providing an environment for native species like birds and lemurs while protecting local forests.

You say your chocolate is made in Madagascar from “bean to bar.” What does that mean?
From start to finish, the entire chocolate-making process is done in Madagascar. The cocoa beans are grown there, our chocolatier Shahin Cassam-Chenai is local, and we even print and hand-wrap the bars there before shipping them all over the world.

Apart from the positive economic impact this has, this also means that we can achieve the best tasting bar. We know exactly where the beans come from, we know the farmers and their families, and we all speak the local dialects and languages. For us, it’s a daily interaction.

What is so special about cocoa from Madagascar?
Madagascar cocoa is very fruity. For our chocolate, Madagascar cocoa is a unique blend of criollo, trinitario, and a tiny amount of forastero. Some of the beans are very white, while others are really purple, and each has a unique taste. This is why we are able to achieve the flavor of stone fruits and berries, citrus and vanilla in our dark chocolate, and citrus and caramel notes in our milk chocolate.

Want some Madecasse Chocolates? Our friends at Madecasse is offering their 70% dark chocolate at 25% OFF + Free shipping. GRAB OFFER Now.

 

All photos courtesy of Madécasse Chocolate.

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Have you heard of the Thanksgiving/Christmas Murphy’s Law? Anything that can go wrong with your turkey, will – especially with your entire family and a group of friends gathered in your home. The solution is simple. For the tastiest turkey and most succulent stuffing, be sure to do some quick kitchen maintenance to ensure your appliances are working properly before you commence cooking.

DO: Make sure your oven temperature gauge is working properly. Place an oven thermometer at the center of the oven and set the oven to 350F. After 15 minutes, check the temperature on the thermometer. If it’s not within 5 degrees, you’ll need to adjust the oven’s temperature control.

DON’T: Don’t self-clean your oven the day before Thanksgiving. We know it seems counter-intuitive, but self-cleaning can cause damage to the temperature gauges of electrical ovens. Just give the oven a good old-fashioned wipe down and save the heavy-duty cleaning until after the turkey is basted and baked.

DO: If your electric stove burners are caked with spots from former tenants, it’s time for a quick clean. Remove the burners when they’re cool and wipe them down with a warm, damp cloth and mild dish soap. Be careful not to get any part of the electrical connection wet and don’t submerge the burners! Let them completely dry before cranking up the heat.

DON’T: Don’t start cooking before you’ve inspected your gas burners. Clogged burners are a fire hazard. Gently unclog each “port” in the burner with a straight pin or open paper clip. NOTE: Your owner’s manual can provide more details on how to care for your specific cook top.

For the complete list of Do’s and Don’t to make your Holiday Feast PERFECT, visit the BrightNest blog here.

Other Tips You Might Be Interested In:
10 Time-Saving Tips for a Stress-free Thanksgiving
How to Make Flaky Pie Dough
10 Baking Soda Tips for Your Household and Beauty
15 Cooking, Household, Beauty Tips for Using Lemon

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Pumpkin Cheesecake

When the holidays roll around, I absolutely adore hosting parties! From hors d’oeuvres to sparkling cocktails, I have the chance to flex my culinary muscles for a crowd of fab foodie friends.

The only problem is that when I am the party host, I usually don’t get to enjoy my own fiesta! From planning the menu, buying enough ingredients, prepping days ahead, and making sure that everything is the right temperature when served, it’s enough to exhaust even the most enthusiastic of pro party planners.

I think Irving Berlin’s song “Happy Holiday” said it best: “If you’re burdened down with trouble, If your nerves are wearing thin, Park your load down the road, And come to Holiday Inn.”

The song was written in 1942, and for many of us these lyrics still ring true today!

Don’t get me wrong, I cherish spending the holidays with fam and friends. My goal for this year is to have holiday fun, minus the holiday headache.

Love With Food turned to The Gourmet Cupboard to ease our holiday hosting woes. You don’t usually hear the words quick, easy, and gourmet in the same sentence, but The Gourmet Cupboard has perfected the art of packaging traditional family recipes to make meals simple to make, and simply delicious. With their savory mixes and sweet mixes, you can easily feed a crowd of 10 for less than $20!

Menu Planning from A to D: Appetizers to Desserts
If you’re planning any sort of party, food is the life-source of the festivities. One part good friends, one part good food, and you’ve got an equation for a lot of good fun!

Here’s my party menu from appetizers to desserts, all planned ahead based on The Gourmet Cupboard’s quick and easy gourmet food mixes.

Appetizers
When guests start arriving, they’ll need a little nosh to whet their appetite. Creamy spinach dip, anyone? With a platter of crispy carrots, crunchy celery, and artisan veggie chips, you might not feel so guilty once the pumpkin cheesecake appears for the grand finale!

Easy prep for The Gourmet Cupboard’s creamy spinach dip: Simply stir the spinach & herb mix into sour cream. Cutting back on calories? Try a low-fat sour cream instead. Click here for product info.

For a sweet and delectable finger food, hollow out fresh strawberries and fill with chocolate chip cheesecake spread. Garnish with a sprig of mint for extra flair!

Super simple and simply delicious. Add the cheesecake dip mix to cream cheese, stir well, and place the filling into fresh strawberries. Devour in one bite!

Soup Course
Since this time of year is chilly, a soup course is a definite must. A classic comfort food like potato soup lets everyone customize the dish to their own tastes. Provide classic baked potato toppers like cheddar cheese, chives, crispy applewood smoked bacon, or even a touch of sriracha hot sauce!

Warm, creamy potato soup, no peeling required! Boil milk or cream with a touch of better, and add the potato soup mix. Garnish with your fave spud fixings, and relax!

Main Course
The main course is my fave, because the recipe is simply “set it and forget it!” The spiced Mexican meatloaf stays warm and moist until it’s ready to serve, which means I get to relax instead of running back and forth from the kitchen to the dining room.

Now, I admit that Mexican-American cuisine isn’t the first thing that comes to mind when I think of holiday parties, but it’s so easy to prepare and has a zesty flavor that warms me right up! Who says you can’t make a new tradition?

The Mexican meatloaf recipe can even be used to make cute, bite-sized hors d’oeuvres. Just slice thin, place onto a mini corn tortilla, top with salsa and cilantro, and presto! You’ve got some finger food that is muy delicioso!

Set it and forget it! The main course will be ready when you are. Simply mix the Mexican meatloaf spice blend with ground meat and some zesty salsa for extra flavor and moisture. Top with cheddar cheese, or even Monterey Jack. For a healthier version, use ground turkey instead of ground beef.

Dessert
No matter how much I’ve enjoyed the meal so far, I always save a little room for dessert. With the pumpkin mix, there’s the option of making pumpkin pie or pumpkin cheesecake. Decisions, decisions! Why not choose both?

Holiday Wishes
With the table cleared and the dishwasher whirring away, I think I’ll sit by the fireside and sip on a mug of hazelnut hot chocolate while I revel in the success of my party.

Mr. Berlin’s song also has another lyric that I almost forgot about: “May your ev’ry wish come true.”

You know what? I think my holiday wish did just come true: entertaining is easy.

Warmin’ up with a cup of hazelnut hot chocolate! Smooth, creamy, and a hint of hazelnut.

Feed 10 under $20 with Gourmet Cupboard’s Special Offers. Sale Ends soon.
Savory Holiday Entertaining package
Sweet Holiday Entertaining package

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We are very passionate about what we do and have stayed true to our mission since Day 1 – helping passionate food & wine makers easily distribute their products nationwide online. We have come a long way, bootstrapped since Day 1, reached more than 100,000 fans on Facebook, worked with more than 50+ merchants and donated more than 4,000 meals to food banks across the country. We are proud to have Christine Tsai, Dave McClure and Paul Singh from 500 Startups who are as passionate as we are to be our first investors.

We joined 34 other companies as part of the Fall 2011 Accelerator program. We work hard and try to play hard too :)

Is this good news for you?
Absolutely! Our promise has always been to bring you, our valued Love With Food members the best culinary products and unique flavors across the country. We shouldn’t be just limited to the boring grocery store selections! With this additional investment from 500 Startups, we can hire more people to offer you a wider selection of choices, better deals and help you save money at the same time! Having an adventurous palate don’t require burning a hole in your pocket! We are constantly putting great offers and free samples here, make sure to check it daily.

We are also hiring local business consultant. If you are interested to join our family, see here.

We are excited, we are thrilled, but most importantly, we are thankful for your love and continued support. Without YOU, our Love With Food community, we wouldn’t be able to work on what makes us happy everyday.

Photo Credit: 500 Cupcakes Cookbook

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When autumn rolls around, however, I always give a shout of excitement as I welcome a season full of cozy sweaters, apple picking, and above all, pies with luscious fillings!

Pie is a dish that can be enjoyed year-round, but is certainly a favorite as the weather cools and the leaves turn color.

Sweet or savory, double or single crust, lattice or crumb top, pies come in many varieties. Even phyllo dough and cookie crumbs can add a delicious twist to a traditional pastry crust!

Whether you’re making a hearty chicken potpie, a cinnamon-kissed Dutch apple, or even a savory quiche for brunch, to get geared up for a rainbow of pies all you need is a few simple techniques for making a flaky pastry crust.

The following recipe is great for both sweet and savory pies, and is enough to make two single-crust pies or one delicious double-crust pie.

Flaky Pie Dough

Makes two 9 inch pie shells

Ingredients
3 cups All-Purpose Flour, plus extra for rolling
3/4 teaspoon Table Salt
1.5 cups Unsalted Butter OR Shortening, chilled
1 cup Water, ice cold

Equipment
Clean Work Surface, such as a large Cutting Board
Whisk
Large Mixing Bowl
Cellophane or Large Plastic Food Storage Bag
Fork
9″ Pie Pan
Rolling Pin                                                                                                                                                                                                           Kitchen Shears
Parchment Paper
Ceramic Pie Weights OR 2 lb. of dry beans
Cooling Rack

Kitchen Tip: To make sure that your crust is super flaky, the ingredients must be very cold.

Before starting, place the water, and the butter or shortening in the freezer for about 15 minutes.

Step 1. Cut the chilled butter or shortening into small 1” pieces

Step 2. In a large bowl, whisk the flour and salt together

Step 3. Scatter the butter or shortening pieces over the flour mixture

Step 4 . With your hands, pinch the fat pieces into the flour. Continue until the mixture forms small, pea-sized pieces

Step 5. Sprinkle in the ice cold water 1 tablespoon at a time, mixing gently with a fork until the dough starts to come together in a rough, shaggy ball

Step 6. Transfer the dough to a lightly floured work surface, and divide into two equal portions

Step 7. With the rolling pin, gently shape into 1” thick disks

Step 8. Wrap well in cellophane or a large plastic food storage bag

Step 9. Chill in the refrigerator for at least 1 hour

Step 10. On a lightly floured surface, roll out the disk of dough to about 1/8” thick.

Kitchen Tip: Roll from the center to the edge to ensure an even thickness

Step 11. To transfer to the pie pan, roll the dough disk onto the rolling pin, and unroll onto the pan

Step 12. Gently press the dough into place and using the kitchen shears, trim the edges of the crust

Step 13. Style the edge! Flute, scallop, fork, braid…it’s up to you!

If not using the crust right away…

Wrap well and chill in refrigerator until ready to use, or freeze for up to 2 weeks

Ready To Bake!

Step 1. Preheat oven to 375 degrees F

Step 2. Gently pierce the bottom of the dough with a fork

Step 3. Line the pan with parchment paper, and fill with either ceramic pie weights or dry beans

A Fork in the Pie…er, Road!

Depending on the pie filling, your recipe will need either a partially baked crust, or a fully baked one.

For a partially baked crust…

• Bake until the crust looks dry and pale, about 10-15 minutes

• Remove the weights and paper, and bake for about 5 minutes longer

For a fully baked crust…

• Bake until the crust looks light brown, about 20-25 minutes

• Remove the weights and paper, and bake for about 5 minutes longer

Last Step! Cool the shell on a wire rack. If not using right away, wrap well and refrigerate for up to one week or freeze for up to two weeks

What kind of pie would you make with this flaky pie dough? The kitchen is calling! Check out these YUMMY pie recipes:

Pork Picadillo Pie	Shoo Fly Pie	Chocolate Bourbon Pecan Pie

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Too much sodium intake may cause stroke, cardiovascular disease, high blood pressure and the list goes on.

So, would you still consider the choices below HEALTHY?

Click on image to enlarge

You might also be interested in: Calories Shocker!

Share this Healthy Food Sodium Shocker on your site:
(copy and paste code below)
<a href="http://blog.lovewithfood.com/2011/09/healthy-food-choices-but-high-in-sodium/"><img src="http://blog.lovewithfood.com/wp-content/uploads/2011/09/sodium-shockers-big.001-1024x836.jpg"alt="Healthy Foods but High in Sodium by Love With Food" title="Healthy Foods but High in Sodium" width="640" height="523" border="0" /></a><br />(Source: <a href="http://lovewithfood.com/">Love With Food</a>)

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Step 2: Trim Off the Tips of Each Leaf Because They Are Spiky

Step 3: Drizzle Olive Oil and Balsamic Vinegar into the Artichoke

Step 4: Stuff Garlic into Artichoke. Sprinkle with Salt. Wrap up in Aluminum Foil. Roast at 400F for 45 Mins

Step 5: EAT! Peel Petal. Put End of Petal into Mouth and Scrap Pulp with Teeth

Step 6: This Purplish Part is NOT Edible. Bend the Purple Part and Bottom Layer will Come Off With it. Toss it.

Step 7: Use Spoon to Remove Fuzzy Part. Not Edible!

Step 8: HEART of Artichoke. The Best Part. Enjoy!

Artichoke Recipes and Some Awesome Dips to Got With It

Balsamic Roasted Artichoke	Cilantro Mayo	Sun-dried Tomatoes And Bell Pepper Tapenade

You may also like:
Artichoke – Healthy Benefits and Cooking Tips

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From the panoramic views of the Pacific Ocean to the smell of sea air mixed with eucalyptus trees, the natural beauty you see at Point Reyes is all created by earthquakes. Point Reyes offer more than 150 miles of hiking and biking trails, over 450 species of birds for bird watchers and over 30,000 gray whales migrate pass Point Reyes from December to April each year. Point Reyes is also home to several oyster farms, dairy farms and cheese makers. Take a day trip to Point Reyes for a spectacular and gastronomic experience. Here’s a list of what are the must see, must do and must eat at Point Reyes, CA.

1) Bear Valley Visitor Center
Located on Point Reyes National Seashore, your first stop has to be the Bear Valley Visitor Center. It’s important to get maps here and ask for any help to plan you trip. There isn’t any cellular or 3G network in Point Reyes, so having a map is really handy for the rest of the day.







2) Drakes Bay Oyster Farm
You got to try some FRESH OYSTERS, right from the farm! Drakes Bay Oyster Farm is run by the Lunny Family and they have been operating this farm for more than a century. They offer many picnic tables for free. Bring you own grill/bbq, shucking knife, gloves and beer. If you are not into shucking oysters, they can do it for you too. We brought some homemade sauce for the raw oysters. See below for recipes.

Raw Oysters With Ginger Lime Mignonette Sauce	Raw Oyster With Horseradish Sauce	Raw Oysters With Cucumber Mignonette Sauce

3) Drakes Beach Cafe
Need some coffee after slurping too many fresh oysters? Drakes Beach Cafe is a small, rustic cafe that offers unobstructed views of the Drakes Bay, seabirds and other coastal wildlife.

4) Chimney Rock Trail
A spectacular easy 2 mile hike with views of Drakes Bay and the Pacific Ocean and renowned for great spring wildflowers. The view is simply impressive and beautiful. Carpets of flowers such as golden fields, blue-eyed grass, and mule ear sunflowers, are dramatic against a backdrop of cliffs receding sharply to the ocean.

5) Point Reyes Historical Lighthouse
Point Reyes is the windiest place on the Pacific Coast and the second foggiest place on the North American continent. Weeks of fog, especially during the summer months, frequently reduce visibility to hundreds of feet. Point Reyes lighthouse which was built in 1870 warned mariners of danger for more than a hundred years. Be warned, you have to descend 800 steps to view the historic lighthouse! But it’s worth the workout!

6) Bovine Bakery
Time to snack after some serious workout at the lighthouse! Bovine Bakery is a must stop destination in Point Reyes Station for the last 20 years. Their wholesome display include gooey Morning Bun, Blueberry Buttermilk scones, savory croissant and many more!

7) Cowgirl Creamy
Producers of organic and artisanal cheese. If you love CHEESE, you got to stop at Cowgirl Creamy. They even offer Cheese Class and Tasting.

8) Station House Cafe
A great way to end the day is to have dinner at the Station House Cafe. Open since 1974, this casual cafe serves American comfort food using fresh, organic, local and sustainable ingredients from its own garden or grown by local farmers. They serve warm popovers after 5pm (see picture below). It’s warm, spongy and fragrant, what a way to start a meal!

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