A clean, well-made cocktail may require some effort and skill, which is naturally not conducive to transportation. But nearly ten years ago, in the booming beverage industry, Heather Wyatt combined her love of outdoor activities, love of distilled spirits and design background, and launched the Mill Valley-based canned cocktail company Salt Point.

Wyatt was born and raised in Marin and found inspiration on the Pacific Coast of Northern California, or more specifically, the majestic natural scenery of Salt Point State Park became the brand's namesake. In 2013, she started using fruits, vegetables and distilled spirits in her home kitchen to make advanced cocktail mix recipes because she perfected a version suitable for portable containers.

Since then, as Salt Point has moved towards becoming a national brand, the female company has grown into a team of 11 people and supplied from several local markets to shelves in California and 12 states.

Wyatt attributed her great success to her wild vision and motto of "Get ready to be lucky", which allowed her cocktails to be made from simple ingredients and packed in unique harbour tanks.

The lineup includes two Moscow mules made with premium vodka, a mix of handmade ginger beer, limes and a little pineapple and fizz, and greyhounds with grapefruit, lime juice and carbonated water. The gin highball is mixed with cucumber, lemon juice and soda water, and the recently launched margarita is mixed with tequila, homemade three seconds, lime and a touch of carbonated. The latest products in the series are Vodka and Cranberry Cape Cod, which will arrive in a limited number of independent stores in time for the holidays, and will arrive at large retail chains in the spring of 2022.

Find more information about Salt Point or buy online at saltpoint.co.

The Delfina restaurant in San Francisco will bring its award-winning latkes to Marin on December 4th with several ways to visit. Book and pick them up at the restaurant’s SF2BAY Mill Valley pop-up store between 10:15 and 11:15 in the morning. Arrange to drop off through the Bay Area Delivery Market Locale, or find them in the freezer areas of Woodlands and Mill Valley Markets.

Delfina's latkes is naturally gluten-free and vegetarian. It is handmade from russet potatoes, onions, eggs, and potato starch, then fried in rice bran oil ($26 per dozen frozen). There are also fresh cream and pear with papaya, as well as Delfina's fresh half-life pizza, with toppings, pasta and so on. Orders are due at 2 pm on December 1st.

SF2BAY is a Bay Area restaurant delivery service born out of an epidemic. It has some new members and major regulars on its December delivery schedule from San Francisco to Mill Valley and San Rafael.

One Market Restaurant and Mark'n Mike's offer a special three-course Feast of Lights meal, which includes unleavened bread soup; 12-hour smoked sirloin with farro, grenadine glazed carrot and onion gravy; and Sufganiya. Orders will close at 2pm on December 1st and will be delivered in Mill Valley and San Rafael between 5pm and 6pm on December 2nd.

Or choose classic dishes such as New England clam chowder, heirloom bean vegetarian chili, fried chicken or New York style deli sandwiches, latkes, Boichik Bagels and schmears.

The Vietnamese restaurant Lily on Clement is a new member of the SF2Bay lineup. It will serve Shaking Beef Salad, Roast Beef Hor Fun French Dip Sandwich and Vietnamese BBQ Broken Rice at Mill Valley and San Rafael from 5 to 6 pm on December 2 . Orders close at 6pm on December 1st

Lers Ro Thai arrived at the two Marin pop-up stores between 5 pm and 6 pm on December 2, and the order ended at 8 pm on December 1. Start with chicken satay, grilled pork skewers or Thai coconut soup. Or try something more unusual, such as garlic frog, pork rib soup, or roast duck salad. The menu also includes fried noodles, coconut milk curry, vegetable dishes, home cooking, stir-fry, rice dishes and noodle soup.

The Hakata-style tonkotsu ramen restaurant Marufuku Ramen appeared in two locations from 5pm to 6pm on December 9th. Orders closed at 6pm on December 7th, while the gyoza time only arrived at 10:30pm on December 9th. Arrive at San Rafael at 11:30. 12.

Find a complete list of restaurants with menus and reservation and pickup information on sf2bay.com. The pop-up store is located at 707 Redwood Highway or Marin Square Shopping Center at 75 Bellam Blvd between Travelodge and the Shelter Bay office building in Mill Valley. In San Rafael.

During the 15th annual gingerbread house tour that began on December 1 and lasted the entire month, Sausalito displayed hand-made and very beautiful edible houses everywhere. Visit participating restaurants, cafes, bakeries, hotels, galleries, businesses and shops, and vote online into five categories-Savory Sausalito, Storybook, Hut Fever, Sugar Cane Alley, and Marine Life Adventure.

For a complete list of sites, remote voting instructions, and downloadable and printable illustrated maps, please visit sausalito.org/gingerbread-house-tour, where you can also find a complete list of other Sausalito holiday activities.

At 8:30 am or 10 am on December 4th, before a self-guided tour of pancakes, sausage, milk and juice with Santa at the Sausalito Yacht Club. Contact Julie Myers at 415-289-4152 or jmyers@sausalito.gov.

Leanne Battelle is a freelance food writer and restaurant columnist. Email her at ij.lbattelle@gmail.com for news and suggestions, and follow her on Instagram @therealdealmarin to learn more about the latest news about local cuisine and Real Deal Marin restaurant guides.

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