Monk’s Kettle to bring craft beer, pub fare to Terra Linda - Marin Independent Journal

The flourishing combination of craft beer, elevated bar bites and family-friendly camaraderie hasn’t yet extended to the northwest reaches of San Rafael, but that’s about to change. The owners of two neighboring San Francisco Mission District taverns are poised to deliver on all three with the projected summer opening of Monk’s Kettle in Terra Linda. The residential neighborhood can anticipate scratch pub fare (snacks, salads, sandwiches and burgers), 24 taps pouring beer, wine and cider, and an extensive by-the-bottle list in what they term a true “public house.”

This is the second outpost for Monk’s Kettle co-owners Nat Cutler and Novato resident Christian Albertson, who were at the forefront of the craft beer boom when they opened their San Francisco original in 2007. The two have partnered with Terra Linda locals Jeff and Allison Jordan, of San Francisco sports bar Giordano Bros., and recently purchased a portion of the Terra Linda Shopping Center at 655 del Ganado Road.

Construction is underway on a 4,000-square-foot space previously occupied by a martial arts studio. It will feature several seating areas, including a dining room; 12-seat bar with community tables; lounge; patio; take-out counter and second-floor mezzanine for private parties and events.

Stay tuned for opening date details. In the meantime, find out more about Monk’s Kettle at monksketlle.com or follow the restaurant’s progression on Instagram @monkskettle_tl.

Jocelyn Knight/Special to the IJ

The Fork’s executive chef Jennifer Luttrell co-teaches a hands-on class, “Farmers’ Market Fresh for Spring,” on March 8 at the Robert Giacomini Dairy in Point Reyes Station.

The Fork classes

Local epicureans and culinary adventurers take note: registration for spring classes and dining experiences at the Fork at Point Reyes Farmstead Cheese Co. go on sale at 11 a.m. Wednesday.

Join the kitchen team at sustainable family farm, Giacomini Ranch, for monthly farm dinners (5:30 to 8:30 p.m. April 16, May 21 and June 11), brunch (from 11:30 a.m. to 1:30 p.m. May 16) or a five-course winemaker’s dinner (5:30 to 9 p.m. May 29). Menus and details are announced four days in advance.

In addition, the Fork’s executive chef Jennifer Luttrell and sous chef Colleen Richardson are leading a hands-on class, “Farmers’ Market Fresh for Spring,” from 10 a.m. to 3 p.m. March 8 that includes instruction, a farm tour, cheese tasting and five-course lunch.

Events take place at the custom-built state-of-the-art kitchen and dining facility on the property of the pastoral Robert Giacomini Dairy at 14700 Highway 1 in Point Reyes Station. Find a full list of classes and events at pointreyescheese.com. Reservations can be made online or by phone at 800-591-6878.

Feeling cheesy

Learn to make cheese in your own kitchen or a few strategies and recipes to support an anti-inflammatory diet at two upcoming classes at Fairfax Backyard Farmer.

Join master cheesemaker Patty Karlin, maker of local goat’s and cow’s milk cheeses in the hills of Bodega for more than 40 years, for a hands-on workshop from 9 a.m. to noon Feb. 23. Participants will craft two cheeses. One is a versatile ricotta using local organic Straus whole milk and flavor enhancements like herbs and garlic. The other, a feta, is what Karlin calls her “true goat cheese of the Andes.” It’s made with her own locally sourced goat’s milk that results in a cheese that’s lower in salt and retains more moisture than its Greek counterpart.

From 9:30 to noon March 14, learn why “you are what you eat” with nutrition consultant Alanna DeSalvo, who encourages taking a proactive approach to well-being during her hands-on workshop, “Kitchen Grown Foods for Health.” She will share her personal journey and provide everyday techniques, explaining how choosing nutrient-dense foods like yogurt and microgreens made and grown at home can optimize health and focus, boost energy and sleep quality, and minimize toxin exposure and cravings.

Classes ($50 to $75) take place at Fairfax Backyard Farmer at 135 Bolinas Road in Fairfax. Find details and register for these and other classes at fairfaxbackyardfarmer.com.

Leanne Battelle is a freelance food writer. Please send her an email at ij.lbattelle@gmail.com with your local food news, restaurant experiences and general feedback. You can follow the Marin dining scene at instagram.com/therealdealmarin.

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Monk’s Kettle to bring craft beer, pub fare to Terra Linda - Marin Independent Journal
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