Something New to Savor in San Andras

By Antoinette May Herndon

A new restaurant! Oh, the thrill! The daring of it! And right smack in the middle of San Andreas where nothing new ever seems to happen—at least not where food’s concerned. I’d been seeing beguiling flyers and hearing rumors about Murray Creek Kitchen for a couple of weeks.

With two hungry houseguests chomping at the bit, the time had clearly come to check it out. Many of you know Lucy Sanna. She’s a Gold Rush Writer luminary. Lucy not only comes up from the Bay every year to help with the annual event (this year: April 29, 30 and May) but co-hosts a novelist’s workshop with me four times a year. It was Friday, the eve of the two-day workshop.

This time Bob Yaeger, a top New York Times journalist-turned novelist, was one of our workshop members. Bob is a suave, but rugged guy. He could easily have stepped from the pages of the thriller he’s completing. When Bob’s hungry, he’s hungry. An emergent bear is not a pretty sight. I didn’t want to take any chances.

Besides, truth be told. I may be the novelist leader of the seminar, but I am basically a house mother at heart. I want everyone to be well fed, comfy, cozy and happy.

Maybe you recall me writing about Lucy before. She’s the foodie from Frisco who’s soooooo hard to please.

So there I was. The workshop hadn’t even begun yet and already I was facing challenges. If I was a praying woman, I’d have said a few.

Instead, I did the meditation thing, blanked my mind and the name MURRAY CREEK KITCHEN floated before my eyes. I crossed my fingers and dialed. That evening found the three of us were speeding northward through the winter darkness to San Andreas.

Those of you who

recall the ill-fated Blue Grill will recognize the location of Murray Creek Kitchen which is set back from the main street. Drive slow, and look for lights and signs.

Our destination is a small two-room bistro. It’s noisy in there and would benefit from carpets and wall coverings. Still, what they do have by way of décor is very nice. The art work of Giles Parish, though modern, shows the influence of such impressionistic artists as Matisse and Chagall. Parish’s art has the feel of movement to it. He paints women with the emphasis on hands and necks in an exaggerated, colorful style.

“My paintings are not just subjects and objects,” he explains, “but rather about subjects and concepts—like poetry.”

It was noisy in the main room. Two babies out on the town dominated adjacent the table for six. Laughing, talking, clearly having the time of their lives, the little guys really didn’t need the pair of spoons their parents had given them to amuse themselves. Why do parents do that?

Believe me, BAM! BAM! BAM! is nothing like the gentle beat, beat beat of the tom tom. (Just in case you wondered.)

We fled to the other room which is just opposite the doorway and the open kitchen. Not ideal, but OK under the circumstances. My feeling about the Murry Creek Kitchen is that it will really fly when the weather gets warmer. The garden looks delightful.

As of now, the dinner menu is limited but reasonable and quite good.

Bob Yeager, the big gun I specially wanted to please, went for Pasta Marinara (9.50) served with garlic bread. He was a very happy camper. (Whew!)

Lucy chose the Chicken Breast ($10) with BBQ sauce and I had Rib Eye Steak ($13) grilled with garlic herb seasoning and topped with mushrooms. All

the entrees came with a delicious twice done potatoes, green salad, steamed white rice or brown/wild.

Murray Creek serves all the standard drinks, coffee, tea, (hot or cold) soda, juice for $2, but we were lured by the extensive and inexpensive wine list and found a bottle of passable merlot for all of $10. After that we were so out of our heads that we ordered an ice cream Sunday with three spoons. Scruptious!

Charles Valente was our excellent chef and Alyssa Flaming a pretty, enthusiastic and efficient server. A foodie herself, Alyssa will be leaving this summer for the Culinary Academy in Campbell. Perhaps one day we’ll see her opening a place of her own.

Donna Johnson is the guiding light behind Murray Creek Kitchen. She’s rightly excited by the bistro’s beginning (the doors opened New Year’s Eve) and growing potential. Donna, formerly an accountant who just always liked to do jams and jellies, is looking forward to expanding her menu and capacity. She is proud of using products from local farmers and vineyards.

“This is a lifelong dream of mine” Donna says. I’ve been cooking since I was five.”

VITALS: Murray Creek Kitchen, 486 West St. Charles St. Phone: 754- 9303. Open from 10.m. to a.m. p.m., Wednesday through Friday 11.m. to 10 a.m. on Saturday and Sunday from 10a.m. to 10 p.m. Murray Creek has a nice sandwich, salad and burder menu for lunch Every thing seems $20 or below. Breakfasts run around $5. Reservations suggested for dinner as seating is limited. Credit cards accepted.

Pictures

Donna Johnson, owner of the Murray Creek Kitchen, confers with her chef, Charles Valente.

Alyssa Flaming serves customer guest, Lucy Sanna.