Recipes from Historic CALIFORNIA Other Books by the Authors Recipes from Historic America Recipes from Historic Colorado Recipes from Historic Louisiana Recipes from Historic Texas The Great American Sampler Cookbook At Ease in the White House The New American Sampler Cookbook The American Sampler Cookbook How to Sell to the United States Government The Homeschool Handbook Recipes from Historic CALIFORNIA A Restaurant Guide and Cookbook LINDA & STEVE BAUER Taylor Trade Publishing Lanham • New York • Boulder • Toronto • Plymouth, UK If you would like to share comments about the book, ask the authors to lecture for your group, or you desire autographed copies, please contact us at bauerbooks@gmail.com Copyright © 2008 by Linda and Steve Bauer All rights reserved No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review Published by Taylor Trade Publishing An imprint of The Rowman & Littlefield Publishing Group, Inc 4501 Forbes Boulevard, Suite 200, Lanham, Maryland 20706 www.rlpgtrade.com Distributed by NATIONAL BOOK NETWORK Library of Congress Cataloging-in-Publication Data Bauer, Linda Recipes from historic California : a restaurant guide and cookbook / Linda and Steve Bauer p cm ISBN-13: 978-1-58979-348-4 (cloth : alk paper) ISBN-10: 1-58979-348-X (cloth : alk paper) eISBN-13: 978-1-58979-400-9 eISBN-10: 1-58979-400-1 Cookery, American—California style Restaurants—California—Guidebooks Historic buildings—California—Guidebooks I Bauer, Steve, 1943– II Title TX715.2.C34B38 2008 641.59794—dc22 2008014862 ϱ™ The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI/NISO Z39.48–1992 Manufactured in the United States of America Map of California Source: The National Atlas of the United States of America Contents Introduction , ix Northern California Bouchon Calistoga Inn The Claremont Resort & Spa 11 Cliff House 17 The Culinary Institute of America at Greystone 23 Depot Hotel 30 The Fairmont San Francisco 35 The Fairmont Sonoma Mission Inn & Spa 42 The Firehouse Restaurant 47 The French Laundry 51 Hotel La Rose 59 The Huntington Hotel 64 InterContinental Mark Hopkins San Francisco 70 Jack’s Grill 75 Jimtown Store 80 Madrona Manor 85 Mendocino Hotel and Garden Suites 90 Napa River Inn 95 Palace Hotel 101 The Ritz-Carlton, San Francisco 106 The Sainte Claire 110 Silverado Resort 117 The Stanford Court, A Renaissance Hotel 122 The Westin St Francis 126 Central California The Ahwahnee Hotel 133 Chaminade 138 Furnace Creek Inn & Ranch Resort 143 La Playa Hotel 150 viii Mission Ranch 155 Post Ranch Inn 159 Sierra Railroad Dinner Train 166 The Steinbeck House 171 Stokes Restaurant & Bar 176 The Upham Hotel & Country House 181 Wolf House Restaurant 186 Southern California Beverly Hills Hotel 193 Beverly Wilshire 198 El Encanto Hotel and Garden Villas 205 The Grande Colonial Hotel La Jolla 210 Hotel del Coronado 217 Ingleside Inn and Melvyn’s Restaurant 224 The Inn at Rancho Santa Fe 230 La Valencia Hotel 235 Millennium Biltmore Hotel Los Angeles 241 Mission Inn 248 Ojai Valley Inn & Spa 253 The Palm 260 The Pierpont Inn & Racquet Club 265 The Queen Mary 270 The Langham, Huntington Hotel & Spa 276 San Ysidro Ranch 284 The Sky Room 289 Taix French Restaurant 293 The US Grant 297 Restaurant Index 303 Recipe Index 305 312 Nori, Crisp, Ahi Tuna Tartare and Smoked Salmon on Rice Paper with Ginger, Wasabi Crème Fraiche and, 38 with Pickled Red Radishes and Country Bread Croûtons Only in San Francisco, 73 Nouveaux Louis, 50 Orange-Pineapple Bavarian, 15 nuts: Blue Hubbard Squash Soup with Walnut Orange Zest, Baked Brie with Cranberries and, and Basil Pistou, 268; Cranberry Pecan Pie, 175; Debbie Reynolds’ Fresh Fruit Fantasy with Pecan-Yogurt Dressing, 220–21; Indonesian 240 Oriental Chicken Wings, Dionne Warwick’s, 222–23 Toasted Cashew and Chicken-Mango Salad Oven-Roasted Wild Salmon, 13–14 with Baby Watercress and Tamarind-Lime Oyster Au Gratin, Snow Creek, 239 Vinaigrette, 66; Macadamia Nut Encrusted Oysters, 243; Kaki Shishito, 243 Brie with Spicy Chili Glaze, 142; Meyer Lemon Oysters Ragout and “Diver” Scallops with Young Almond Crusted Tilapia with Melted Sorrel Leek and Cinnamon Honey Cap Mushrooms, 46 and Brown Butter Sauce, 189–90; Roasted Baby Beet Salad with Pistachios and Baby Arugula, Paella, Seafood, 292 214–15; Stir-Fry of Minced Chicken and Paella Valencia, 237–38 Vegetables in Crisp Lettuce Cups with Roasted Pancakes, Lemon Soufflé, 124 Pine Nuts, 119 Panisse, Sautéed, 56–57 Pan Seared Halibut with English Peas, Fava Beans, “Old Fashion” Old-Fashioned, 77 Olive Oil Mashed Potatoes and Artichokes, Olive & Fig, Bruschetta with Blue Cheese, Salami 87–89 and, 82 Olive Oil Mashed Potatoes, Pan Seared Halibut with English Peas, Fava Beans, Artichokes and, 87–89 Olive Oil, Pasta Strands with Garlic, Dried Red Pepper, and, 115 Parmesan Crisp, 188 Parmesan Crust, Alaskan Halibut with, 19 Parsnip Puree, Day Boat Scallops with Cider Beurre Blanc and, 5–6 pasta: Gnocchi Di Spinaci (Malfatti), 33; Gnocchi with Garlic, Basil, and Tomato, 234; Penne Onion crisps, Honey-Spiced, 69 Gorgonzola, 251; Spring Pea-Goat Cheese Onions: Caramelized, and Gorgonzola Cheese, Ravioli, 13–14; Toasted Barley “Risotto,” 161 Pizza with, 184; Pickled Red, 204 See also Pasta Ribbons Dressed with a Roasted Tomato and French Onion Soup; Puree of Sunchoke Soup Basil Pesto, 116 313 Pasta Ribbons with Fava Beans Pecorino and Aged Ricotta, 113–14 Pasta Strands with Garlic, Olive Oil, and Dried Red Pepper, 115 Peas: Pan Seared Halibut with Fava Beans, Olive Polo Lounge Country Style Meatloaf with Roast Corn Sauce, 195 Polo Lounge McCarthy Salad, 197 Ponzu Sauce, 245 Popovers, World Famous Cliff House, 21–22 Oil Mashed Potatoes and artichokes and English, Pork, Medallions of Shrimp and, 228 87–89; Roasted lobster, with Fideuà, Shiitake Potato Croquette, Salmon Tartare with, 25–26 Mushrooms, Spicy Carrot Coconut Milk Sauce Potato Crust, Citrus Dill Sauce and Seared Halibut and English, 282–83 See also Spring Pea-Goat Cheese Ravioli Pea Tendrils Salad and Lobster, 212–13 Pecan-Yogurt Dressing, Debbie Reynolds’ Fresh Fruit Fantasy with, 220–21 Penne Gorgonzola, 251 with, 250 potatoes: Blue Cheese Mashed, 296; Dungeness Crab and Potato Bisque, 49; Olive Oil Mashed, 87–88 Potato Tomato Soup with Sage, 83 “Pot-au-Feu,” Free-Range Turkey, with Winter Vegetables, 44 Pickled Red Onions, 204 Poulet de Broccoli, 174 Pickled Red Radishes and Country Bread Croûtons, poultry: Turkey, Free-Range, “Pot-au-Feu” with Puree of Sunchoke Soup with, 53 pies: The Ahwahnee Boysenberry, 137; Cheesecake, 149; Cranberry Pecan, 175; Key Lime, 286 Winter Vegetables, 44; Turkey Meatloaf, Roasted Vegetable, 84 See also chicken; duck Prawn, Chilled Avocado Soup with Citrus-Cured Santa Barbara Spot, 209 Pineapple-Orange Bavarian, 15 Prosciutto, Pears, and Brie, Chicken Stuffed with, 140 Pistou, Basil, Blue Hubbard Squash Soup with pudding: Bread, 63; Double Chocolate Bread, 99 Walnut and, 268 Pizza with Caramelized Onion and Gorgonzola Cheese, 184 Puree: Celery Root, Fennel-Marinated Roast Duck Breast with Swiss Chard, Black Pepper Pinot Noir Redux, and, 257–59; Parsnip, Day Boat Poaching Liquid, 16 Scallops with Cider Beurre Blanc and, 5–6; of Poke of Tuna with Crispy Wonton Chips and Sunchoke Soup with Pickled Red Radishes and Grapeseed Oil Salad, 120 Country Bread Croûtons, 53 Polenta, Creamy, and Thyme Sauce, Braised Short Ribs with, 233 Pollo Alla Foscana, 34 Raspberry Coulis, Fresh Berries and, 15 Raspberry Syrup, 124 314 Ratatouille Chutney, 56–57 Rattlesnake Empanadas, 147 Roasted Baby Beet Salad with Pistachios and Baby Arugula, 214–15 Ravioli, Spring Pea-Goat Cheese, 13–14 Roasted Chanterelles, 13–14 Reduction, Mirin, Seared Toro with Matsutake roasted lamb See Herb-Roasted Elysian Fields Mushrooms, Edamame, and, 109 Remoulade: Cervena Venison Medallion and Butter Farm Lamb Rib Eye Roasted Lobster with Fideuà, English Peas, Shiitake Poached Shrimp with Creamy Goat Cheese, 121; Mushrooms and Spicy Carrot Coconut Milk Court Bouillon Shrimp on Celery, Apple, Leek, Sauce, 282–83 and Black Truffle, with French Mache, 45 Rhubarb, Poached, Seared Artisan Foie Gras with Roasted Pine Nuts, Stir-Fry of Minced Chicken and Vegetables in Crisp Lettuce Cups with, 119 Fried Ginger, Spiced Gastrique, and, 16 roasted salmon See Oven-Roasted Wild Salmon rice, 281; Jasmine, Sesame Crusted Pan Seared Roasted Tomato and Basil Pesto, Pasta Ribbons Salmon with, Citrus Buerre Blanc, Baby Bok Dressed with, 116 Choy and Tamari-Honey Glaze, 39; Paella Roasted Vegetable Turkey Meatloaf, 84 Valencia, 237–38; Saffron, 237; for Seafood Roast Lemon Vinaigrette, 141 Paella, 292 Rouille, 208 Rice Noodles, Chicken Romaine Salad with Ginger Vinaigrette and, 185 Rice Paper, Ahi Tuna Tartare and Smoked Salmon on, with Ginger, Wasabi Crème Fraiche and Crisp Nori, 38 Ricotta, Aged, Pasta Ribbons with Fava Beans Pecorino and, 113–14 Saffron Rice, 237 Salade Maman, 290 salads: Artichoke, 87; Chicken Romaine, with Rice Noodles and Ginger Vinaigrette, 185; Cilantro Corn, 274; Duck Confit, 178–79; Grapeseed Oil Salad and Poke of Tuna with Crispy Wonton “Risotto,” Toasted Barley, 161 Chips, 120; Hearts of Palm, 263; Heirloom Roast Beets, Mixed Greens with Goat Cheese, Tomato, 302; Indonesian Toasted Cashew and Balsamic Vinegar, and, 153–54 Chicken-Mango Salad with Baby Watercress Roast Corn Sauce for Country Style Meatloaf, 196 and Tamarind-Lime Vinaigrette, 66; Jack’s Roast Duck Breast, Fennel-Marinated, with Swiss Oil and Vinegar, 79; Lobster and Pea Tendrils, Chard, Celery Root Puree, and Black Pepper 212–13; Mixed Greens with Goat Cheese, Roast Pinot Noir Redux, 257–59 Beets, and Balsamic Vinegar, 153–54; Polo Roast Duck with Caramelized Apples, 93 Lounge McCarthy, 197; Roasted Baby Beet, 315 with Pistachios and Baby Arugula, 214–15; Scones, English, Very Traditional, 130 Wildflower Spring Salad with a Champagne seafood: Chilled Avocado Soup with Citrus- Vinaigrette, 170 Salami, Bruschetta with Fig & Olive, Blue Cheese, and, 82 Salmon: Ahi Tuna Tartare and Smoked, on Rice Cured Santa Barbara Spot Prawn, 209; Grilled Swordfish, Steamed Clams, and Mussels, 200–201; Mahi Mahi, Tropical, 252; Meyer Lemon Almond Crusted Tilapia with Melted Sorrel and Brown Paper with Ginger, Wasabi Crème Fraiche and Butter Sauce, 189–90; Paella Valencia, 237–38; Crisp Nori, 38; Sesame Crusted Pan Seared, with Santa Barbara Shellfish Stew, 207–8; Sea Horses Jasmine Rice, Citrus Buerre Blanc, Baby Bok with Citrus Cilantro Sauce, 157; Seared Toro Choy and Tamari-Honey Glaze, 39; Tiradito de, with Matsutake Mushrooms, Edamame, and 245; Wild, Oven-Roasted, 13–14 Mirin Reduction, 109; Ultimate Surf and Turf, Salmon Tartare with Potato Croquette, 25–26 121; Yellow Tail Ceviche, 244 See also Halibut; salsa: Fruit, 252; Tomato Yuzu, 243 Lobster; Oysters; Salmon; Scallops; Shrimp; tuna sandwich: Ahi Tuna, 203; “Ben Butler” Dungeness Crab, 20 Santa Barbara Shellfish Stew, 207–8 sauce: Barigoule, 13–14; Brown Butter, 189–90; Citrus Cilantro, 157; Citrus Dill, 250; Dipping, 27; Honey Mustard, 168; Ponzu, 245; Roast Corn, Seafood Paella, 292 Sea Horses with Citrus Cilantro Sauce, 157 Seared Artisan Foie Gras with Poached Rhubarb, Fried Ginger and Spiced Gastrique, 16 Seared Halibut with Potato Crust and Citrus Dill Sauce, 250 196; Spicy Carrot Coconut Milk, 282–83; Sweet Seared Scallops with Corn Cream, 40–41 and Sour, 28–29; Thyme, 233 Seared Toro with Matsutake Mushrooms, Sautéed Jumbo Tiger Shrimp, 291 Edamame, and Mirin Reduction, 109 Sautéed Panisse, 56–57 Sesame Crusted Pan Seared Salmon with Jasmine Scallion Vinaigrette, 183 Rice, Citrus Buerre Blanc, Baby Bok Choy and Scallops, 158; Day Boat, with Parsnip Puree and Tamari-Honey Glaze, 39 Cider Beurre Blanc, 5–6; “Diver,” and Oysters Shellfish Stew, Santa Barbara, 207–8 Ragout with Young Leek and Cinnamon short ribs: Braised Short Ribs with Creamy Polenta Honey Cap Mushrooms, 46; Nantucket Bay, and Thyme Sauce, 233; Molasses Brined Melting with Winter Citrus, 108; Seared, with Corn Beef, 255–56 Cream, 40–41; Shrimp and, Cakes with Scallion Vinaigrette, 183 Shrimp: Cervena Venison Medallion and Butter Poached, with Creamy Goat Cheese Remoulade, 316 121; Harissa-Marinated, with Lemon Feta Vinaigrette, 216; Medallions of Pork and, 228; Sautéed Jumbo Tiger, 291; Scallop and, Cakes with Scallion Vinaigrette, 183 spinach: Creamed, 264; Gnocchi Di Spinaci (Malfatti), 33 Spot Prawn, Chilled Avocado Soup with CitrusCured Santa Barbara, 209 Shrimp Celery Victor, 128 Spring Pavlova, 74 Slow Cooked Lamb Shoulder Stuffed with Winter Spring Pea-Goat Cheese Ravioli, 13–14 Greens and Mint, 180 Smoked Salmon and Ahi Tuna Tartare on Rice Spring Vegetable Ragout, 88 squash: Banana Squash Soup, 227; Blue Hubbard Paper with Ginger, Wasabi Crème Fraiche and Squash Soup with Walnut and Basil Pistou, 268; Crisp Nori, 38 Butternut Squash and Pear Soup with Chestnut Snow Creek Oyster Au Gratin, 239 Cream, 163–64; French Laundry Garden Squash soup: Banana Squash, 227; Blue Hubbard Blossoms, 56, 58 Squash, with Walnut and Basil Pistou, 268; Steamed Hong Kong Dumplings, 27 Butternut Squash and Pear, with Chestnut stew See Santa Barbara Shellfish Stew Cream, 163–64; Cheddar Cheese, 135; Stir-Fry of Minced Chicken and Vegetables in Crisp Chilled Avocado, with Citrus-Cured Santa Lettuce Cups with Roasted Pine Nuts, 119 Barbara Spot Prawn, 209; Cream of Carrot, Strawberries Romanoff, California, 105 61; Dungeness Crab and Potato Bisque, 49; Stuffed Mushroom Appetizers, 173 Dungeness Crab Gazpacho, 246; French Onion, Surf and Turf, Ultimate, 121 94; Navy Bean, 229; Potato Tomato, with Sweet and Sour Sauce, Crispy Chicken Wings with, Sage, 83; Puree of Sunchoke, with Pickled Red Radishes and Country Bread Croûtons, 53; Tomato Basil, 169; White Corn, 300 Spiced Gastrique, Seared Artisan Foie Gras with Poached Rhubarb, Fried Ginger and, 16 Spicy Aiolo (Spicy Mayonnaise), 202 Spicy Carrot Coconut Milk Sauce, Roasted Lobster 28–29 Swiss Chard, Celery Root Puree, and Black Pepper Pinot Noir Redux, Fennel-Marinated Roast Duck Breast with, 257–59 Swordfish, Grilled, Steamed Clams, and Mussels, 200–201 Syrup, Raspberry, 124 with Fideuà, English Peas, Shiitake Mushrooms and, 282–83 Spicy Chili Glaze, Macadamia Nut Encrusted Brie with, 142 Tamari-Honey Glaze, Sesame Crusted Pan Seared Salmon with Jasmine Rice, Citrus Buerre Blanc, Baby Bok Choy and, 39 317 Tamarind-Lime Vinaigrette, 66 tuna: Ahi Tuna Sandwich, 203; Ahi Tuna Tarragon Vinaigrette, 129 Tartare and Smoked Salmon on Rice Paper tartare: Ahi Tuna, and Smoked Salmon on Rice with Ginger, Wasabi Crème Fraiche and Paper with Ginger, Wasabi Crème Fraiche and Crisp Nori, 38; Marinade for, 120; Poke of, Crisp Nori, 38; Salmon, with Potato Croquette, with Crispy Wonton Chips and Grapeseed Oil 25–26 Salad, 120 Thyme Jus, 56, 58 Thyme Sauce, Braised Short Ribs with Creamy Polenta and, 233 Turkey, Free-Range, “Pot-au-Feu” with Winter Vegetables, 44 Turkey Meatloaf, Roasted Vegetable, 84 Tilapia, Meyer Lemon Almond Crusted, with Melted Sorrel and Brown Butter Sauce, Ultimate Surf and Turf, 121 189–90 Tiradito de Salmon, 245 Vegetable Broth, 136 Toasted Barley “Risotto,” 161 vegetables: Free-Range Turkey “Pot-au-Feu” with Toasted Pecan Red Cabbage Slaw, 67 Winter, 44; Poulet de Broccoli, 174; Roasted Tomato: Gnocchi with Garlic, Basil, and, 234; Vegetable Turkey Meatloaf, 84; Spring Vegetable Roasted, and Basil Pesto, Pasta Ribbons Dressed Ragout, 88; Stir-Fry of Minced Chicken and with, 116 Vegetables in Crisp Lettuce Cups with Roasted Tomato Basil Soup, 169 Pine Nuts, 119; Winter Root Vegetables with Tomato Potato Soup with Sage, 83 Braised Lamb Shank, 97–98 See also Artichokes; Tomato Salad, Heirloom, 302 Beans; beets; carrot; corn; onions; potatoes; Tomato Yuzu Salsa, 243 spinach; Tomato Top of the Mark, 72 Toro, Seared, with Matsutake Mushrooms, Edamame, and Mirin Reduction, 109 Venison Chili with Black Beans and Honey-Spiced Onion Crisps, 68 Venison Medallion, Cervena, and Butter Poached Tropical Mahi Mahi, 252 Shrimp with Creamy Goat Cheese Remoulade, truffle: Chocolate, 148; Court Bouillon Shrimp 121 on Celery, Apple, Leek, and Black Truffle Very Traditional English Scones, 130 Remoulade with French Mache, 45 Vinaigrette: Champagne, 170; Ginger, 185; Lemon Truffle Oil, Forest Mushroom Ragout with Crispy Parmesan and, 188 Feta, 216; Roast Lemon, 141; Scallion, 183; Tamarind-Lime, 66; Tarragon, 129 318 Wasabi Crème Fraiche, Ahi Tuna Tartare and Smoked Salmon on Rice Paper with Ginger, Crisp Nori and, 38 watercress See Indonesian Toasted Cashew and Chicken-Mango Salad with Baby Watercress and Tamarind-Lime Vinaigrette White Corn Soup, 300 Winter Root Vegetables with Braised Lamb Shank, 97–98 Winter Vegetables, Free-Range Turkey “Pot-auFeu” with, 44 Wonton Chips, Crispy, and Grapeseed Oil Salad with Poke of Tuna, 120 World Famous Cliff House Popovers, 21–22 Wildflower Spring Salad with a Champagne Vinaigrette, 170 Wild Salmon, Oven-Roasted, 13–14 Winter Citrus, Nantucket Bay Scallops with, 108 Yellow Tail Ceviche, 244 yogurt See Debbie Reynolds’ Fresh fruit Fantasy with Pecan-Yogurt Dressing Winter Greens and Mint, Slow Cooked Lamb Shoulder Stuffed with, 180 Zest, Orange, Baked Brie with Cranberries and, 240 Electronic photo not available The Sprawling Claremont Resort & Spa was built in 1915 in Berkeley Courtesy of The Claremont Resort & Spa Electronic photo not available The majestic Fairmont is located at the only spot in San Francisco where each of the city’s cable car lines meet Courtesy of Fairmont Hotels & Resorts Electronic photo not available Renovations have revived the Fairmont Sonoma Mission Inn & Spa back to its 1920s grandeur Courtesy of Fairmont Hotels and Resorts Napa River Inn is the cornerstone of the Historic Napa Mill, built in 1884 Photo by Fred Lyon Electronic photo not available Electronic photo not available The Ahwahnee Hotel is located in Yosemite Valley and is surrounded by the world famous scenery of Yosemite National Park Photo by John Bellenis Photography Electronic photo not available The incomparable Death Valley is the setting for the Furnace Creek Inn & Ranch Resort Courtesy of Xanterra Parks & Resorts Electronic photo not available Potential patrons of The Steinbeck House in Salinas can look forward to a unique luncheon experience in this literary landmark Photo by Steve Bauer Electronic photo not available Renowned for its magnificent architecture, San Diego’s Hotel del Coronado is equally well known for its legendary guests Courtesy of Hotel del Coronado Electronic photo not available The Biltmore Hotel in Los Angeles features the opulent architectural style of the Spanish-Italian Renaissance to reflect the Castilian heritage of California Courtesy of the Millennium Biltmore Hotel Electronic photo not available The stunning Mission Inn in Riverside is an assemblage of arcades and gardens, turrets and domes, flying buttresses and spiraling staircases, catacombs and carillon towers Courtesy of the Mission Inn Hotel & Spa Electronic photo not available The romantic coastal charm of the property has made The Pierpont Inn a favorite location for weddings, reunions, retreats, and splendid overnight getaways for over 95 years Since The Queen Mary arrived in Long Beach, Electronic photo not available it has had its insides modified once more to serve as a floating hotel, restaurant, shopping area, and museum Courtesy of the Queen Mary The Santa Ysidro Ranch is located in the exclusive enclave of Montecito, just minutes from downtown Electronic photo not available Santa Barbara Courtesy of the San Ysidro Ranch Electronic photo not available The US Grant opened with great fanfare in October 1910 at a final cost of $1.9 million, a staggering sum at the time Courtesy of the US Grant Hotel ... stars Carol Lombard and Charles Laughton filmed a movie at the Calistoga Inn about an Italian grape-grower from Napa (which is actually 25 miles away) and his mail-order bride Five major wars,... www.rlpgtrade.com Distributed by NATIONAL BOOK NETWORK Library of Congress Cataloging-in-Publication Data Bauer, Linda Recipes from historic California : a restaurant guide and cookbook / Linda and. .. 1,000 ships at anchor in the Bay and City Hall and all the buildings that had risen from the ashes of nature’s wrath San Francisco was alive and well again The Fairmont became the social hub of