HOME > Chowhound > San Francisco Bay Area >
Do you create unique foods? Get great advice
TELL US

Christmas Dinner at Manka's, a full report

a
alfairfax Dec 26, 2006 09:50 PM

Our usual Christmas day dining is with my son and his family but this year they decided to have their gathering on Christmas Eve. OK, then! Let's go to Manka's for their annual Christmas dinner. I called and got the last reservation for two at the Chef's Table, meaning Ann and I would be seated with six strangers. It turned out to be great fun.

Margaret Grade, Manka chef, uses local ingredients and in her fanciful way describes the dishes and describes the source and place of origin for ingredients. So, we began with Tomales Bay mussels, very sweet, in cream soup with a dollop of cream described as "a cloud of curried coastal cream". And it was, too. When our server learned that my wife was allergic to mussles, she was served a cream of mushroom soup made from locallly foraged boletes. Also good.

Next, half a small Dungeness crab, harvested from right off Chimney Rock they said, and roasted in a wood-burning oven. Considering the several dishes that would follow, the small size was just right and it was perfectly cooked, allaying my fear of overdone crab as prepared in most restaurants (including R & G Lounge, sorry). Along side the crab was a very generous side of Meyer lemon (local) Hollandaise which was groan-producingly delicious with the juicy crab. Then, and just right after rich crab and sauce, a salad of perfect ancho cress with tangerine sections and almond wood-roasted almonds. The bite and bitterness of the greens, perfectly dressed with a light vinaigrette, was a fine pallate cleanser.

However, the next menu item in fact was a pallate cleanser: a Meyer lemon ice which, when it came, was more creamy than a granite but a wonderful combination of sweet and tart. Unfortunately, there was an inordinately long wait between salad and ice when no table was being served, the only off-note of the evening. The natives got a bit restless but just when I was beginning to twitch a table-mate offered me a taste of the 1990 Prieure-Lichine he had brought and it was just the kind of palatte cleanser I like best. Real Christmas spirit was developing at our table.

In West Marin, a current hot issue is the proposed elimination of the non-native Axis deer which were imported a century ago for the sport of local hunters. They have grown in number and their avid foraging is threatening the food source for local deer and other creatures as well as leaving the Park land and onto farms. The Park Service (this is Pt. Reyes National Seashore) wants to shoot them. Many of the local two-legged creatures are upset and discussing the issue is a good way to get into a serious argument in those parts. Margaret Grade demonstrated a partial solution: the next course was a chop of wild Axis deer. The menu description gives an example of Manka's descriptive style: "A rack chop of wild axis Rudolph arching over a crush of Peter's potatoes (referring to local grower Peter Worsley, I assume) encircled with a venison sauce fashioned from osso bucco deepened with Mt. Tam merlot." Well, that about says it, I guess...I was surprised that the venison did not have a gamier taste, but it was a lovely piece of meat and the sauce had the merlot grapes as well as their juice.

A Sally Jackon sheep's milk cheese came next and was described as local, but I thought she was from the Pacific Northwest. Whatever, it was creamy and wonderful and served with mince of raisins and apple pieces (which were local). Finally, a rich and creamy wedge of soft Sharffenberger chocolate, happily not too sweet, with house-made ginger ice cream and a drizzle of carmel. I am not an avid dessert eater but this was the taste that first came to mind as I awakened this morning. And finally, we got a glass of the best eggnog I have ever tasted: very eggy, very creamy, very brandied.

We had begun with a glass of a Marin-made Stubbs chardonnay, crisp and peary and without the unctuous quality I have come to fear in chard. With dinner, a 2004 Holderedge pinot noir from Healdsburg--a new one on me; they do only 1000 cases a year--and it was a pleasantly smoky, medium bodied type of pinot that went perfectly with our meal. Manka's has maintained what they call "rustic elegance" and I think of as gracefully funky. The lighting is soft and warm, the furniture woodsy, the ambience definitely lodge-like. (Chairs a bit hard after the first two hours, however.) Service is both attentive and low-key. The fixed price for the holiday meals--they do Christmas eve, Christmas day, New Year's eve, New Year's day, and all are booked well in advance--was $125. Their regular menu is also fixed price, set menu, and is around $60. Their website has not been updated since 2004 and presents many lovely pictures and atmospheric music before you get to the food part:
http://www.mankas.com

Licking eggnog off our lips, we happily bid our new dining friends good-bye, drove along the bay and creek, through the redwoods and over the hill to home. It was a terrific Christmas dinner.

  1. Robert Lauriston Dec 26, 2006 10:06 PM

    Grade takes some creative liberties. Rudolph would be caribou, not venison. Sally Jackson Cheeses is in Washington, around 900 miles from Inverness.

    1. rworange Dec 26, 2006 11:42 PM

      Thanks for the wonderful report, Al. A cold KO'd my xmas & all my plans to try goose the week before ... so I enjoyed the virtual dinner.

      Other than the generousity of your table-mates, were wine pairings available? If so, what was the cost, if you don't mind?

      1 Reply
      1. re: rworange
        a
        alfairfax Dec 27, 2006 02:14 AM

        Did not see mention of pairings on wine list. Nearly all wines are from the immediate area with just some from as far as Paso Robles/Santa Barbara area. Wines by the glass are really local--many with Marin as area. The Stubbs Chardonnay I had was Marin; my first taste of it. The bottle of Holderedge was $64. I had wanted a Paul Hobbs Russian River pinot that they were out of; that would have been $68. I next asked for a Talley pinot, from Arroyo Grande, because I had heard of it but never tried it. It would have been $60 but they were out of that too. I think the Hobbs is usually around $40 and the Talley around $32, so the Manka's markup would seem diner-friendly. However, those were in the lower price tier of their wine offerings.

        By the way, after all the goose postings lately, I too am seriously thinking of cooking myself a goose.

      2. Carrie 218 Dec 27, 2006 08:47 PM

        Stunning report and especially timely -- since you indicated you drove home, I'm assuming you weren't there for the fire?

        1 Reply
        1. re: Carrie 218
          Robert Lauriston Dec 27, 2006 08:52 PM

          The fire was early this morning.

        2. p
          peterme Dec 27, 2006 09:43 PM

          And, according to the Chronicle, Manka's is pretty much gone.
          http://sfgate.com/cgi-bin/article.cgi...

          How sad, after such a wonderful report from there.

          1. a
            alfairfax Dec 28, 2006 12:13 AM

            Oh my. I just heard of the fire--it is 5pm, Wednesday. I see from other posters that I am late in learning. I am shocked and deeply saddened. I am thinking of my table mates Monday night who were staying there as well as the many happy diners. Elizabeth Falkner was there, for instance. What a loss. I am sure that Magaret Grade will be back at a stove some time but not for a while, and that wonderful old building is gone. Now I am really grateful to have had the last holiday meal there. A lot of people will be disappointed over the New Year's holiday.

            1. a
              Alba Dec 28, 2006 02:59 AM

              What a horrible loss. I only had the pleasure of dining there once, but remember that meal among the best I've had in the Bay Area. And I'll never forget the sweet, elderly dog that slept in front of the lodge's warm, inviting fireplace. Incredibly sad.

              1. Tzigane Dec 28, 2006 06:56 AM

                In light of the news, thank you SO much for your post. I am glad the last meals were as delightful as always.

                Show Hidden Posts