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Event 3
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Events & Classes, Off Site

Event 3

“The Waystone Inn lay in silence, and it was a silence of three parts.

The most obvious part was a hollow, echoing quiet, made by things that were lacking. If there had been a wind it would have sighed trough the trees, set the inn’s sign creaking on its hooks, and brushed the silence down the road like trailing autumn leaves. If there had been a crowd, even a handful of men inside the inn, they would have filled the silence with coversation and laughter, the clatter and clamour one expects from a drinking house during the dark hours of the night. If there had been music…but no, of curse there was no music. In fact there were none of these things, and so the silence remained.

Inside the Waystone a pair of men huddled at one corner of the bar. they drank with quiet determination, avoiding serious discussions of troubling news. In doing these they added a small, sullen silenceto the lager, hollow one. it made an alloy of sorts, a counterpoint.

The third silence was not an easy thing to notice. If you listened for an hour, you might begin to feel it in the wooden floor underfoot and in the rough, splintering barrels behind the bar. It was in the weight of the black stone heart that held the heat of a long-dead fire. It was in the slow back and forth of a white linen cloth rubbing along the grain of the bar. and it was in the hands of the man who stood there, polishing a strech of mahogany that already gleamed in the lamplight.

The man had true-red hair, red as flame. his eyes was dark and distant, and he moved with the subtle certainty that comes from knowing many things.

The Waystone was is, just as the third silence was his. This was appropriate, as it was the greatest silence of the three, wapping the other inside itself. It was deep and wide as autumn’s ending. It was heavy as a great river-smooth stone. It was the patient, cut-flower sound of a man who is waiting to die.”

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The steak salt of the season. Pt Reyes Blue Chees The steak salt of the season. 
Pt Reyes Blue Cheese Beet Steak Salt

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
Halibut á la nage- technically swimming in fresh t Halibut á la nage- technically swimming in fresh tomato nectar. 

Take fresh heirloom tomatoes grate them into a nectar and stew/poach fresh halibut in it with ample Fisherman’s Catch Herbal Surf Salt

Add zucchini if you want. 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
Fresh tomato sauce for wood fired pizza? So simpl Fresh tomato sauce for wood fired pizza?

So simple. Take canned high quality San marizano tomatoes - pomodoro san marzano (I’ve been there is smells amazing there)

Crush them with a food mill, push through a strainer or use your hands!

Add tiny fresh garlic bits and fresh herbs cut teenie. Add my Balinese Lagoon WoodFire Pizza Salt - it snarls like Sicily. 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
Romano Beans with Basil Garlic Chili Crisp. Stea Romano Beans with Basil Garlic Chili Crisp. 

Steam beans, season with Coastal California Wild Herbal Green Salt 

Mortar and pestle some garlic and basil add chili crisp - drizzle on the beans! Toss a few more basil leaves for fun. Add cherry tomatoes too. 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
Wild Fennel & Anise Cold Cucumbers Whisk some of Wild Fennel & Anise Cold Cucumbers 

Whisk some of my Briny Lemon Anise Cucumber Salt together with a little lemon champagne vinegar, lemon juice or white blasamic, a pinch or two of hair sugar  add ice, water and peeled cucumbers. Chill for  about 30 min drain and serve ice cold with a little more salt. 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
Jasmine Vanilla Labneh Panna Cotta with Fresh Cher Jasmine Vanilla Labneh Panna Cotta with Fresh Cherry Granita & a crack of Black Pepper 

#BolinasCookingProject @myherbalroots

Peppery Beach Flowers Meringue Dust  Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
This is going to be a mixer for tequila. Just a si This is going to be a mixer for tequila. Just a simple mix, tequila , big rock. That’s the challenge - not sweet. 

This week I’m deconstructing one of my favorite herb salts/recipes I did living in Bolinas years ago with all the wild jasmine - basically the salt was jasmine and black pepper in salt and it was delicious on lemon cucumbers. So this is along that idea. It’s a Japanese cucumber smashed up, fresh jasmine and lime leaf, lemon grass, lemon verbena, lemon and limes and some champagne vinegar and some of my jasmine sugar mix
Everything is connected. Tonight a nectarine, peac Everything is connected. Tonight a nectarine, peach tomato salad with cinnamon basil flowers, feta and my new Summer Flowers Peachy Tomato Salt - the new @myherbalroots summer salt collection is done and will be released soon. It’s a good one and I’m enjoying it already! Pork loin with smashed nectarine, cinnamon basil and the salt…… imagine if I used my talents in fashion like this.
The new collection is in motion now and thanks to The new collection is in motion now and thanks to @shellmosh who I would have achieved nothing of my herbal roots without - it will be available on line as well as locally here in Bolinas. Release date approx Aug 24th 

Summer 2026: Coastal Air & Wild Edges — The Bolinas Seascape Collection

Windswept | Rooted | Untamed | Pliant | Attuned | Interwoven | Kinbound | Interdependent

An homage to the coastal ecology of Bolinas, where relentless winds, cool summer fog, and the Pacific shape a landscape that is both enduring and ever-changing. Local wild and cultivated herbs root this collection, and seasonal harvests from neighboring landscapes both hot and cold are speckled in like welcomed and unbidden tourists, enriching rather than redefining fully. 

Together the collection flavors represent constant, ongoing exchange — like tides and birds coming and going. Every pinch waxes and wanes something familiar and new. 

It also tastes and metaphors as safety in that consistency of community especially  amidst a backdrop of powerful force whether it be anchovies or  blustery coastal weather or state of the world.

The collection mirrors the idea that more resilience is possible with wide-ranging, solid root systems, quietness, and flexibility. That home can be many places for me, just like fish and birds. That my way of avant garde  flavorings is just movement and exchange representing my own movement and that when rooted with pliancy….. i fruit.

This summers collection is about an intimate relationship with place, as well as community, herbs, and people. It’s not about my garden, as I have none now. It’s not about displacement.

Bolinas remains Bolinas because of what is deeply rooted there. The seasonal visitors included — the herbs, neighboring ingredients and over the hill amenities, the ocean air, migrating birds, seeds, pollinators, and people — all come and go. I understand that. No place has ever understood that nature in me like bolinas has. 

What stays, here,  is always strong and adaptive. I feel strong and adaptive here, and this collection is a reflection of that strength only possible by the safety I feel here to be viscerally and creatively me
Peach Anise Hyssop Galette Shaped by my #BolinasCo Peach Anise Hyssop Galette
Shaped by my #BolinasCookingProject assistant @piersonkianna 

The earl grey ice cream goes on this.
In today’s #BolinasCoookingProject a local (@gospe In today’s #BolinasCoookingProject a local (@gospelflatshowspace ) zucchini & basil soup -cooked with leeks, celery and shallots and blended with copious amounts of basil. (The soup not pictured) silky goodness. 

The star of the soup though is in the @quailandcondor green olive bread I made with parmasan, grated zuchinni and basil. This was my first time using zuchinni in parmasan bread and holy shit is it good. 

You know how much I dig zucchini so at my house (technically I don’t really have a house yet) this is my new staple @myherbalroots cheesy herb zucchini bread.

Used Summer Farmstand Herbal Gospel Salt on this 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
#dinner= seasonal @myherbalroots style / Anise Hy #dinner= seasonal  @myherbalroots style / Anise Hyssop Herb Salt
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Event 3 | Events & Classes