46 PUNCHMAGAZINE.COM {due west} EXPERIENCES class-y resorts words by ANDREA GEMMET FOOD WITH A VIEW I step inside the historic barracks that once housed Fort Baker’s enlisted soldiers, awaiting instructions from a man in uniform. Our leader Tim Grable, resplendent in chef’s whites, issues us sturdy Cavallo Point aprons and glasses of wine. After we’ve fortified ourselves at the charcuterie board, he addresses the troops and goes over our plan of attack. The mission? To get our hands dirty making a variety of tasty dishes under the patient tutelage of this friendly former director of Le Cordon Bleu College of Culinary Arts in San Francisco. Once our mission PHOTOGRAPHY COURTESY OF: CAVALLO POINT What kind of traveler are you? When life gets hectic, maybe you dream of a quick escape to a beautiful resort where you can relax and indulge in a little pampering. Or does the thought of so much uninterrupted downtime make you antsy? At Cavallo Point Resort and Ritz Carlton Half Moon Bay, unique classes offer a chance to try something new while enjoying top-notch amenities, gracious guest rooms and fine dining. They’re perfect for those who thirst to learn new skills—and prefer doing it in gorgeous surroundings. is completed, we’ll assemble around the huge dinner table and enjoy the fruits of our labor. Now part of the Golden Gate National Recreation Area, Cavallo Point Resort in Sausalito occupies the decommissioned Army base at the mouth of the Golden Gate—a strategically important location with unbeatable scenic value. Hugging the hilly rise above the Marin Headlands, it’s hard to look away from the everchanging view of the Golden Gate Bridge as the fog advances and retreats while ships sail past and San Francisco’s skyline gleams from across the Bay. Spread across a mix of historic and newer buildings, Cavallo Point has all the amenities, from tranquil day spa and gym to topnotch restaurants and a fleet of e-bikes for exploring the trails. But for any foodie, the pièce de résistance is the Cavallo Point Cooking School. I’ve come for the Global
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