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Marin Coast Guide & Sonoma Coast Guide shared Tony's Seafood Restaurant's photo. ...

We’ve got chanterelles for your weekend eating pleasure! Chef, @shap_iro will be cooking up a delectable special with these beauties so make sure to pay us a visit this weekend! #tonysseafoodrestaurant #catchoftheday

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Marin Coast Guide & Sonoma Coast Guide shared El Radio Fantastique's event. ...

El Radio Fantastique at Western Saloon Black Friday 11/24

November 24, 2017, 9:00pm - November 25, 2017, 2:00am

Black Friday @ Western. With an opening set by Colin Schlitt (Solo) Showtime 9:00 $10

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Marin Coast Guide & Sonoma Coast Guide shared The West Marin Feed's post. ...

"The commercial crabbing season will start on time off the Sonoma Coast this fall for the first time in three years, putting fresh Dungeness crab in local markets by week’s end and restoring long-held autumn and holiday traditions. “It’s a big deal,” veteran Dick Ogg said by phone Monday from the Karen Jeanne, as he motored to his favored crabbing grounds off Point Reyes with 239 metal crab cages on board. “It’s a very competitive fishery in the beginning.”" FULL STORY: www.pressdemocrat.com/news/7635357-181/on-the-north-coast-dungeness?artslide=0

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Marin Coast Guide & Sonoma Coast Guide shared Heidrun Meadery's post. ...

The Point Reyes Wildflower has finished the 2 week riddling process- you can see all of the sediment collected in the neck of the bottle. From here, the bottles will be loaded into the “neck freezer” with the plug of sediment submerged into a solution of liquid glycol. This icy cold refrigerant will freeze the sediment into an ice plug. Once frozen, the bottles will be flipped right-side up and we will pop off the beer cap. Once the cap is removed, the pressure inside the bottle (the beautiful effervescence you will experience in your glass) will shoot the frozen sediment out of the bottle resulting in a perfectly clear bottle of bubbly! Come taste the finished product at the release event on Saturday, December 9th! 📸 Lacey Bediz Photography

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