The Mt. Tam Racquet Club in Larkspur might not be the first place you would think of for an organic Mediterranean meal, but La Meza Mediterranean Fusion Grill now has a full menu for pickup and delivery in the newly refurbished kitchen of the club.
Chef Johne Abraham is behind a menu influenced by family recipes, professional experience and trips around the world.
“I have been cooking since I was 8 with my mother in Jerusalem and have worked in several hotels and restaurants over the past 35 years,” the Greenbrae resident said on a recent phone call. “My menu is like a trip inspired by trips to Greece, France, Italy, Spain, Portugal and Morocco, where I was exposed to combinations of spices that I want to share with the Marin community. “
The menu is divided into starters, salads, rice bowls, platters, wraps, burgers, fries and desserts. Start with the homemade tzatziki and grilled pita or the lime-mint chicken rice soup. Add wild salmon, shrimp, kofta or lamb, beef or chicken shawarma to Mediterranean, Greek and Caesar salads. There’s a burger made with ground lamb and spices, and another with wild salmon served with pesto aioli. The skewers are served with saffron rice, sumac and sesame cream.
The fries (classic; garlic, butter, parmesan and parsley mixed; sweet potato; and truffle) are cut manually; the hummus and falafels are freshly made; the meats are minced on site; pistachios are chopped with a mortar and pestle for the baklava; and organic dark chocolate is used in tiramisu. Most menu items contain no more than six ingredients.
“I have traveled all over the United States and very rarely have seen cool gyros,” he says. “Most of them are frozen, but I use my own leg of lamb and make it to order.”
The old club menu of American and Mexican classics has been refreshed and remains available in addition to the latest offerings. Check out both at lameza.com and call 415-301-5367 for take out orders daily from 11:30 a.m. to 8:30 p.m. for pickup at 1 Larkspur Plaza Drive. Delivery is available from DoorDash and other delivery services.
“If you put your heart and your passion into it, people can feel it,” Abrahams said. “Eat healthy, be happy and feel the energy from food. “
More Super Duper
Fancy a locally sourced, organically messy Super Duper burger, fries with homemade dips, or an organic shake from Straus Family Creamery, but you’re halfway between the Mill Valley and Novato locations? ? Or maybe you took a trip to the downtown counter in Corte Madera wishing for a similar menu and discovered the restaurant temporarily closed due to the pandemic?
There is a solution. Super Duper Burgers and Mexican restaurant Flores, both members of the Back of the House restaurant group, have teamed up to operate a Super Duper in Flores kitchen, bringing the number of Marin establishments to three.
Learn more about Super Duper and order for pickup at the Flores Main Entrance at 301 Corte Madera Town Center from noon to 8 p.m. daily on superduperburgers.com. Delivery is available via DoorDash and Caviar.
Not all of us have mastered the cooking skills that before the pandemic seemed out of reach, but now that we remain confined and enter the darker, colder winter months, now is the perfect time to virtual cooking classes.
Chef Tony Adams, who founded Mill Valley Pasta Co. while on leave as director of the Cavallo Point Cooking School, has a slew of new cooking classes on the schedule for this year.
Discover the ease of making choux pastry, a versatile pastry dough, and turning it into savory gougères, sweet profiteroles and Parisian gnocchi on January 17th. On January 22, turn the flour, eggs, olive oil and salt into all’uovo pasta and give it different shapes. A kit is offered that includes ingredients and tools for this class if purchased before January 15th.
Focus on the morning sweets on January 23, when Adams covers the granola and fruit jam, and take advantage of his vast expertise in making sausage at home on January 24. End the month with Instant Pot osso buco on January 26th and gyoza with toppings on January 27th or February 3rd.
Participants receive a recipe pack, a shopping list and an equipment list before each 1.5-hour class. Prices range from $ 40 to $ 60 for a solo participant, $ 65 to $ 85 for a couple, or $ 80 to $ 110 for a household of three or more.
Chef Adams, an instructor at Le Cordon Bleu College of Culinary Arts in Orlando for more than five years, where he taught more than 4,500 students during his tenure, was twice named the Corps’ Best Chef Instructor student. In 2018, his five-course interactive private chef’s counter dinner series was named one of the eight best must-have chef table experiences in the Bay Area by Forbes Travel Guide.
Find class details and shop for products made by Adams, including uniquely shaped organic homemade pasta; meal kits; spices and mixtures; jams and preserves, and sauces and condiments on millvalleypasta.com.
Petaluma resident and chef Roberth Sundell, who, along with his wife Andrea, owns the family-run Swedish restaurant Stockhome in Petaluma as well as the temporarily closed Scandinavian restaurant Pläj in San Francisco, is on deck at the upcoming Fresh Starts Chef event in 5th afternoon on February 4th.
Save the date for her virtual happy hour and soon to be announced menu. Tickets, $ 65, include dinner and sparkling wine from Meadowcroft Wines to consume while watching the cooking demonstration live via Zoom. Purchase access at bit.ly/FSchefevents or by calling 415-382-3363 ext. 243. A follow-up email will provide the link and recipes to download. All proceeds support lodging, lodging and training at Homeward Bound of Marin.
Leanne Battelle is a freelance food writer. Please email him at [email protected] with local food and restaurant news or follow Marin’s food scene on instagram.com/therealdealmarin.