Amber Turpin
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Food, Travel, Wine, Recipe Development, Family, Hotels
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Articles by Amber Turpin
Kitchen Kinship: Chef de Cuisine Reed Palmer Builds on His Father’s Culinary Legacy Original
Reed Palmer is chef de cuisine at Folia Bar & Kitchen, the flagship restaurant inside Appellation Healdsburg. Born and bred here, he returned home after years abroad to apply an internationally shaped palate to Sonoma County. Obviously, Palmer’s path into food started early, beginning with being son to Michelin-starred, celebrated chef Charlie Palmer.
California Sipping: Brucato Spirits’ Sierra Clark Original
Sierra Clark, cofounder and CEO of Brucato Spirits, lives in San Francisco, but the inspiration behind their original core amaros are all found in Sonoma County.
Humbowl’s Eric Wright on Tacos and Community
Eric Wright is the owner of Humbowl, a fast-casual Bay Area restaurant with two locations and a simple philosophy of offering rice bowls made with veggies, whole grains and responsibly sourced proteins. The name of the brand is a play on “humble” and “bowl,” a simple premise of a nourishing meal in one vessel. The first location launched in Berkeley, followed by the new location, which opened more than a year ago in downtown San Rafael. Wright grew up in Novato and likes to keep things local.
Humbowl’s Eric Wright on Tacos and Community
Eric Wright is the owner of Humbowl, a fast-casual Bay Area restaurant with two locations and a simple philosophy of offering rice bowls made with veggies, whole grains and responsibly sourced proteins. The name of the brand is a play on “humble” and “bowl,” a simple premise of a nourishing meal in one vessel. The first location launched in Berkeley, followed by the new location, which opened more than a year ago in downtown San Rafael. Wright grew up in Novato and likes to keep things local.
Going for Gold: Dining at Graton Resort & Casino
Overseeing everything that happens in the multiple dining outlets across the Graton Resort & Casino is Jennifer Murphy-Ellamar, vice president of culinary operations.
Going for Gold: Dining at Graton Resort & Casino
Overseeing everything that happens in the multiple dining outlets across the Graton Resort & Casino is Jennifer Murphy-Ellamar, vice president of culinary operations.
Harvest Time, From Garden to Kitchen with Thomas Mendel
Hamel Estate sits on a hillside above Sonoma Valley, where winemaker John Hamel has spent years developing certified biodynamic and organic vineyards through dry farming. The winery’s culinary program, under executive chef Thomas Mendel, has become a meaningful part of the Hamel experience. Mendel came to cooking early, learning at the side of his Italian-American grandmother in her kitchen.
Harvest Time, From Garden to Kitchen with Thomas Mendel
Hamel Estate sits on a hillside above Sonoma Valley, where winemaker John Hamel has spent years developing certified biodynamic and organic vineyards through dry farming. The winery’s culinary program, under executive chef Thomas Mendel, has become a meaningful part of the Hamel experience. Mendel came to cooking early, learning at the side of his Italian-American grandmother in her kitchen.
Spicy Krautini
Photo: Rob Bilson As someone who likes to have a jar or two of fermented vegetables around, I always find myself with extra sauerkraut or kimchi juice in the fridge. This recipe utilizes that extra liquid, enhancing a very classic cocktail with a kick of spice and gut health.
Photo: Rob Bilson This highball combines subtle salty, sweet and citrus flavors, enhanced with cooling cucumber and botanicals from Rock 12’s estate gin to provide a refreshing drink. A perfect poolside sipper.
From Orchard to Glass in the Santa Rita Hills
It has been 10 years since Sarah and Marko Suput transplanted themselves and their family to the former llama farm in the Santa Rita Hills that has become Rock 12 Distillery. On these 10 acres, a few miles past Buellton towards Lompoc, they use well water for distillation in a traditional copper pot still, and ingredients for their flavored spirits come from their own orchards. It’s a true farm-to-glass operation, the first of its kind in the region.
Bloody Mia
Think of this as a quick summertime solution to quench that weekend brunch Bloody Mary craving. The flavors skew toward Italy, leaning into ripe tomatoes at the peak of the season. Feel free to leave out the anchovy (and Worcestershire sauce) if you want to keep this drink vegan.
Wrap It Up: Matthew Blair Rolls Forward
Matthew Blair is the co-founder and president of World Wrapps, a Bay Area-born fast-casual concept that helped introduce the wrap format to mainstream American dining. In 1995, Blair and three friends opened the original location in San Francisco, offering globally inspired, customizable meals at a time when that approach was still uncommon in quick-service restaurants.
Wrap It Up: Matthew Blair Rolls Forward
Matthew Blair is the co-founder and president of World Wrapps, a Bay Area-born fast-casual concept that helped introduce the wrap format to mainstream American dining. In 1995, Blair and three friends opened the original location in San Francisco, offering globally inspired, customizable meals at a time when that approach was still uncommon in quick-service restaurants.
Making a Splash: Sally Blum Crafts 50 Wines This Year Original
Sally Blum is a winemaker who crafts ultra premium wines for small, family-owned wineries, including McEvoy Ranch and several others, with vineyards in a total of 23 AVAs, from Anderson Valley to the Yakima Valley. She is also a partner in two brands: Stereograph, produced with her husband, Max Blum, and Abloom, which she produces with winemakers Molly Hill and Ashley Hepworth. Amber Turpin: How did you get into this work?
Family Travel: Three Ways to Win Summer with the Kids
The Santa Cruz Beach Boardwalk offers a range of thrill rides, including the Giant Dipper wooden roller coaster. Surf’s Up in Santa Cruz By Dana Rebmann Pair hot days and cool waves with high-flying moments on the oceanfront boardwalk. Summer looks good on Santa Cruz. Adventurous families can learn to surf together, roll through the redwoods on a historic rail line, and even pan for gold—or just relax in chic comfort by the hotel pool.
Winning Streak: Roy Ellamar Cooks Up the Graton Casino
On May 4th, Graton Resort & Casino debuted the next phase of its transformative expansion, notably introducing a 28,000-square-foot indoor-outdoor dining space called AYA Rooftop Restaurant. Led by award-winning chef Roy Ellamar and VP of culinary operations Jennifer Murphy-Ellamar, the new venue showcases chef Ellamar’s “local to the max” philosophy and live-fire cooking preferences.
Winning Streak: Roy Ellamar Cooks Up the Graton Casino
On May 4th, Graton Resort & Casino debuted the next phase of its transformative expansion, notably introducing a 28,000-square-foot indoor-outdoor dining space called AYA Rooftop Restaurant. Led by award-winning chef Roy Ellamar and VP of culinary operations Jennifer Murphy-Ellamar, the new venue showcases chef Ellamar’s “local to the max” philosophy and live-fire cooking preferences.
Spinning Cups - Edible Monterey Bay
“At its core, Gold Dot is about sharing joy and simplicity,” its website testifies. “[T]he quiet warmth of a great morning cup, the beauty of things made with care, and the routines that ground us while bringing the sensory experience of life into focus.” PHOTOS BY HENRY HOPKINS When you receive your box of coffee from Gold Dot Roasting of Boulder Creek, packaged in a cylindrical box, then cut open the gold stickers that seal the lid, your first glimpse is a small note of instructions.
Out of the Kitchen and Into the Cellar with Eric Fox Original
Readers might recognize Eric Fox from his days at The Matheson, where he was restaurant manager before joining the new Appellation Healdsburg as director of food & beverage. His background also includes sommelier and beverage leadership positions at some of the country’s most celebrated dining destinations, including Michelin-starred Spruce, Coi and Lazy Bear in San Francisco. Amber Turpin: How did you get into this work?
Lentil & Goat Cheese Toast Is an Easy, High-Fiber Breakfast
This simple toast pairs creamy goat cheese with hearty lentils and crunchy toasted walnuts for a quick, satisfying bite. It’s a nutrient-packed option that works just as well for breakfast as it does for a light lunch or snack. By Amber Selene Turpin Published on May 27, 2026 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Credit: Photographer: Morgan Hunt Ward.
For the Joy of Wine: Joy Finn of Mascarin Family Wines Original
Joy Finn is the kind of wine professional who remembers why people fall in love with wine in the first place. With more than 15 years of experience across some of the state’s most storied brands (including Kosta Browne, La Crema, Magito Family Wines and Vintage Wine Estates), she has built her career on the belief that great hospitality and honest storytelling are what create deeper connections and experiences.
A Golden Moment, Kristen McMahan’s Fun with Small Lots Original
Kristen McMahan grew up in Atwater, in California’s Central Valley, where her proximity to Yosemite sparked a lifelong love of the outdoors. While studying communications and journalism at the University of Arizona, a six-month exchange in Australia ignited her passion for wine. In 2012, she relocated to Sonoma County, joining Korbel’s winemaking team, earning an enology degree from Santa Rosa Junior College and gaining cool-climate experience at Freestone Winery.
Looking Forward: Mia Mascarin and the Unconventional Grape
Joining her father in 2010 after over two decades in the energy industry before that, Mia Mascarin became the fourth generation in the family wine business under its 32 Winds label.
Perfectly Paired, Chef Craig Wilmer and Auteur Wines
On March 1, chef Craig Wilmer officially stepped into a new role as executive estate chef at Auteur Wines. It’s a natural fit, bringing his Michelin-caliber culinary vision to align with Laura and Kenneth Juhasz’s terroir-driven, elegant wines. Wilmer’s résumé reflects both classical rigor and creative range.
Perfectly Paired, Chef Craig Wilmer and Auteur Wines
On March 1, chef Craig Wilmer officially stepped into a new role as executive estate chef at Auteur Wines. It’s a natural fit, bringing his Michelin-caliber culinary vision to align with Laura and Kenneth Juhasz’s terroir-driven, elegant wines. Wilmer’s résumé reflects both classical rigor and creative range.
Teen Travel: Trips That Trade Screen Time for Real Adventure
About/Jobs Contact News Safety Publications Copyright ©2026 AAA Club Alliance Inc. AAA Club Alliance services Delaware, Maryland, Oklahoma, South Dakota, Washington, D.C., and parts of Virginia, Pennsylvania, New Jersey, Connecticut, Ohio, West Virginia, Kentucky, Indiana and Kansas. Write Us: AAA Club Alliance, One River Place, Wilmington, DE 19801
Karen Francis DeGolia Rediscovers Her Vineyard Calling
The story of Limerick Lane Cellars is anything but simple or expected. But through the twists and turns of the label’s evolution, the fact remains that this is a place where a true old-vine vineyard is celebrated. Preserved, protected and revered, this estate that produces award-winning wine is a true landmark in the Northeast corner of Sonoma County’s Russian River Valley.
Stirring the Pot: Chef Michael Reyes Does What he Loves
Two decades ago, Bruce Hill and Bill Higgins first opened Picco in Larkspur, which has become one of Marin’s most enduring culinary landmarks. For the past six years, executive chef Michael Reyes has carried that legacy forward. A Culinary Institute of America graduate who grew up on California’s Central Coast, he ascended through some of the nation’s most celebrated kitchens, such as The French Laundry, Gotham Bar and Grill, Lazy Bear, Commis, Aqua and Mourad.
Stirring the Pot: Chef Michael Reyes Does What he Loves
Two decades ago, Bruce Hill and Bill Higgins first opened Picco in Larkspur, which has become one of Marin’s most enduring culinary landmarks. For the past six years, executive chef Michael Reyes has carried that legacy forward. A Culinary Institute of America graduate who grew up on California’s Central Coast, he ascended through some of the nation’s most celebrated kitchens, such as The French Laundry, Gotham Bar and Grill, Lazy Bear, Commis, Aqua and Mourad.
Garage to Vineyard, the Hamiltons Persevere Original
Lindsay and Greg Hamilton first met in Glasgow, Scotland, where Greg was working as a wine merchant and Lindsay was visiting from California. Marriage, moving to Berkeley and making garage wine soon ensued. And even through terrible disasters and loss of a home, the Hamiltons’ resilience ultimately shaped what Hamilton Family Wines is today, with a new chapter involving a rebrand to Hamilton Family Wines, Kitchen, & Mercantile, including a menu featuring the Scottish favorite: Toasties.
Modern Guide to Pacific Grove: The Low-Key Monterey Bay Beach Town is Having a Moment
But Pacific Grove as a travel destination has generally stayed pretty quiet despite its gorgeous location and lengthy history. It’s a town that feels like a step back in time, with a quaint, Main Street kind of vibe where art, community, and longtime locally owned businesses prevail. That makes it notable—but not surprising—to see a recent boom in new openings here. PG is having a moment.
Let It Rise: Melissa Yanc Kneads On
Melissa Yanc is co-founder of Quail & Condor Bakery and Troubadour Bread & Bistro, both of which have become celebrated establishments in Healdsburg since their inception. Yanc’s culinary path actually began at her grandmother’s side, learning her way around a kitchen since childhood. Over 16 years in the hospitality industry, she honed her craft through pastry school before opening her first bakery in Denver at the young age of 23.
Roots in the Community: Dorrances Make a Difference Original
Proprietors of BloodRoot Wines, Kelly and Noah Dorrance have been organizing an annual music and wine festival called The Ramble, as a fundraiser benefitting GIFFORDS, a national organization dedicated to preventing gun violence. The partnership began as a way to honor the memory of their niece who was killed in the shooting at The Covenant School in Nashville. Since 2023, The Ramble has raised more than $250,000 for GIFFORDS.
Apples to Wine: Pete Soergel Finds His Way Original
Raised on a 400-acre farm, Pete Soergel grew up immersed in agriculture alongside his father and grandfather, learning that farming demands equal parts intuition, hard work and humility. He went on to get a degree in horticulture at Virginia Tech before heading west. “I found wine by finding myself,” he says—a philosophy that continues to shape his work today.
This incredible resort on the Riviera Maya is your home away from home.
In that initial time of acclimation and settling in, it feels strange: you haven’t figured out the bike route to the gym, or which breakfast place you’ll enjoy most, or if you’ll want to face the ocean in your lounge chair or one of the pools. But by the time you check out (hopefully many days later), all that hesitation is gone. It is all as familiar and comfortable as home—likely why so many guests return here as often as they can.
Shake It Up: Natalia Faustino Makes a Mean Margarita Original
As a founding member of the Banquets Bar team at Montage Healdsburg, Natalia Faustino was recruited by Little Saint’s founding executive bar director, Matt Seigel, in 2023. Faustino jumped over to Little Saint, creating a bar program that highlights seasonality and zero waste, ultimately becoming general manager. Amber Turpin: How did you get into this work? Natalia Faustino: I began my career in hospitality after moving to Brooklyn in 2015.
Pigs & Pinot: Chef Charlie Palmer Original
Charlie Palmer is a chef first and foremost, and one with a lauded career. But his more recent title is co-founder and CEO at Appellation, the new culinary-first hospitality brand. The freshly opened Appellation Healdsburg property will be the site for Palmer’s signature event, Pigs & Pinot, marking its 19th year on March 20–21. As usual, it will bring together an impressive roster of culinary talent.
Bourbon, Barbera, Burgers: Edmondo Sarti Appreciates Craft Original
San Francisco-born burger chain Super Duper Burgers, which originally opened in 2010 with one location in the Castro neighborhood, has expanded to Corte Madera with its newest location, just opened this February.
From Yacht to Ranch, Edward Newell Roots Down Original
Edward Newell’s path to founding NewTree Ranch in Healdsburg was ultimately sparked in childhood, watching his mother, Kathy, transform hospitality into an art form. This eventually led him to the Culinary Institute of America, then building a thriving San Francisco catering company before founding E.G. Newell Interiors, designing luxury hotel and private yacht spaces across Europe and Asia. Living aboard The World residential ship deepened his love for global culture and intentional living.
Taste the Place, Dan Berger’s Take on Wine | Bohemian | Sonoma & Napa Counties
Dan Berger hardly needs introduction if one knows about wine. As a wine columnist since 1976, the Los Angeles Times wine writer (1988-1996) and award-winning journalist has lived here in Sonoma County since 1986. He is an international competition judge, author, speaker and professor, as well as a member of the Hall of Fame of the New York Wine Writers’ Circle. Amber Turpin: How did you get into this work? Dan Berger: I’ve been a professional writer since 1967.
Taste the Place, Dan Berger’s Take on Wine | Pacific Sun
Dan Berger hardly needs introduction if one knows about wine. As a wine columnist since 1976, the Los Angeles Times wine writer (1988-1996) and award-winning journalist has lived here in Sonoma County since 1986. He is an international competition judge, author, speaker and professor, as well as a member of the Hall of Fame of the New York Wine Writers’ Circle. Amber Turpin: How did you get into this work? Dan Berger: I’ve been a professional writer since 1967.
The Ingredients & Seasons of Sonoma Chef Armando Navarro | Pacific Sun Original
Chef Armando Navarro has guided the kitchen at El Dorado Kitchen, the signature restaurant within El Dorado Hotel & Kitchen in downtown Sonoma, since 2011. With nearly three decades of culinary expertise, he crafts seasonally inspired California fare highlighting ingredients from nearby farms and artisan producers, honoring the area’s abundant agricultural heritage.
Where to Stay Near the Bay Area Venues Hosting Super Bowl, World Cup, and Other Major Events
The Super Bowl and World Cup coming to our neck of the woods is the perfect opportunity to make the most out of the games by adding an overnight (or two?) nearby. What’s not to love about avoiding traffic and parking the day of? For a full-on sports-themed getaway, here are a few fun spots to stay near our biggest venues in the Bay. The lobby at the Tetra Hotel (Courtesy of Tetra Hotel) Even if it's too late to book a Super Bowl-adjacent stay,Levi’s Stadium (4900 Marie P.
Bottles & Ballet: Uncorking Excellence with Paige Dana Original
Kosta Browne Winery, the lauded label that was launched in the 1990s, just made history as San Francisco Ballet’s inaugural wine sponsor in its ninth decade. The collaboration debuts with the 2026 season, marking an unprecedented milestone for The Barlow-based winery in Sebastopol, known so well for crafting premium pinot noir and chardonnay from very special, cool-climate vineyards.
Caviar Dreams: Chef Jesse Mallgren Sets the Table Original
Chef Jesse Mallgren spent 13 years as the Michelin Star-winning executive chef at Healdsburg’s Madrona Manor (now The Madrona Hotel). In the culinary world, 13 years is a lifetime, an esteemed prelude for Mallgren’s current role as executive chef at Jordan Vineyard & Winery. He has a vast “playground” to work with at the 1,200-acre estate, where he utilizes produce from their onsite garden, honey from the winery’s apiaries and forages for ingredients from the property.
Break Out the Blinis: Loving Caviar, a Tiny Spoonful at a Time Original
It has been more than 10 years since Petra Higby and her sister, Saskia, launched a wholesale caviar company in their San Francisco apartment, slinging the luxury product to local restaurants and chefs out of one commercial refrigerator. The business was born out of a goal to demystify the delicacy and make it more approachable and attainable, promoting transparency and sustainability, as well as bringing attention to some of the special domestic caviars available here in the states.
Which Are the Best Olive Oils at Whole Foods?
The Process The first step in a blind tasting is to smell. It's good to start with a rancid oil, to calibrate the nose. Any oil can go rancid in a matter of days if left out in the sun or exposed to heat, even a high-quality oil. Oil easily becomes rancid. The key indicators of rancidity are aromas of petroleum, stale nuts, paraffin, metallic, rubber or eraser. Desirable aromas are fruity, fresh, grassy, green, complex, nuanced, and herbaceous. As oil ages, the olive fruit flavors fall off.
Ingredients That Shine: Chef Juliana Thorpe Showcases Local Bounty Original
At The Lodge at Dawn Ranch, co-executive chef Juliana Thorpe channels her global culinary expertise into a menu that celebrates authenticity and regional abundance. Her culinary philosophy centers on simplicity and natural ingredients—an approach shaped by her formative years in Matutu, Brazil, where she grew up immersed in the rhythms of nature and agriculture.
What's New in North + South Lake Tahoe This Winter
An unusually warm and dry autumn delayed the opening of many lifts and trails, but last week’s storms brought a foot or more of snow to most ski resorts. That’s good news both for skiers and those who prefer to see the snowy landscape from a cozy interior—and the Lake Tahoe region has plenty of new things to draw you this winter.
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