Rediscover the avant-garde artists of 19th-century France with a
selection of intimately scaled Impressionist and Post-Impressionist
paintings whose charm and fluency invite close scrutiny. This
celebration of fleeting moments and personal places includes still
lifes, portraits, and landscapes by Manet, Monet, Renoir, Gauguin,
Morisot, Degas, Pissarro, and Van Gogh.
Lincoln Park • legionofhonor.org
MARCH 29—AUGUST 3, 2014
This exhibition is organized by the National Gallery of Art, Washington. The presentation at the Legion of Honor is made possible
by: Director’s Circle: William K. Bowes, Jr. Foundation. President’s Circle: Bank of America, Clare C. McEvoy Charitable Remainder
Unitrust and Jay D. Mc Evoy Trust, and Diane B. Wilsey. Conservator’s Circle: Mrs. George F. Jewett. Benefactor’s Circle: Christie’s,
The Estate of Harriet E. Lang, Shirley Liebhaber, Anne G. Mc Williams, The Selz Foundation, Inc., and The Wurzel Trust. Patron’s
Circle: Sonja and Bill Davidow, Rajnikant and Helen Desai, Mr. and Mrs. William Hamilton, Greta R. Pofcher, Mary Barbara and
Andrea Schultz, and David A. Wollenberg. Community Partners: Ghirardelli Chocolate Company and La Boulange.
President’s Circle Director’s Circle Media Sponsors
Berthe Morisot, The Artist’s Sister at a Window (detail), 1869. Oil on canvas. National Gallery of Art, Washington, Ailsa Mellon Bruce Collection
extra-virgin olive oil. It’s perfect for the
picnic basket. It is so fresh and grassy and
goes with everything.
WHERE The best view and picnic area on
a sunny day is on the grass near the ferry
landing in Tiburon. We love to see the
boats and the city from this vantage point.
4 Michael Mina, an award-winning
chef and restaurateur, lives in West Marin
with his family. He currently oversees
many restaurants all over the country.
WHAT Oysters at Tomales Bay Oyster
Company or Hog Island.
WHERE We go straight to the source at
either Highway 1 location. Grab a table,
buy a bag of fresh-from-the-bay oysters —
it’s the perfect way to spend an afternoon.
5 Robert Price is the executive chef
at Marin favorites Buckeye Roadhouse,
Bungalow 44 and Bar Bocce. He tries to
join his wife, an avid hiker, when he can,
especially if there’s a full moon involved.
WHAT We pick up sandwiches at Blue Barn
one of our favorites because the shallow
water is great for my kids — they can’t get
into too much trouble — and there are
plenty of picnic tables and barbecues.
2 Jared Rodgers has been heading
up the kitchen at Picco Restaurant in
Larkspur for the past few years. When he
is not cooking or sleeping, you’ll find him
on the trails of Marin.
WHAT My go-to would have to be bread
from PANoRAMA bakery that I buy at the
market (love the Napa Valley, Rusticana
and Rosemary). The next items would be
local king salmon that I hot smoke and
summer cucumbers from the market with
a little bit of tarragon aioli.
WHERE The cliffs above RCA Beach in
Bolinas — I love Bolinas because it is
funky and fun.
3 Joanne Weir leads the kitchen at
Copita in Sausalito and keeps busy with
her own cooking show and cookbook line.
WHAT I love McEvoy Ranch travel-size
Gourmet in Corte Madera (they source
their ingredients locally) — a favorite these
days is the Buffalo Blue grilled chicken
sandwich — and a couple bottles of wine.
WHERE We enjoy taking Tennessee Valley
Road all the way to the beach. Find a rock,
watch the sunset or the moonrise; you’ll
usually be alone. Amazing.
6 Gordon Drysdale, executive chef
and partner at Mill Valley’s Sweetwater
Music Hall, has stayed on as a consultant
and head of “haute stoner” cuisine.
WHAT We bring crispy fruits and veggies
(Nantes carrots, whole sliced fennel bulbs,
radishes, apples, etc.), a GMO-free granola
that we make, a little buffalo jerky, and
then a 70 percent chocolate. A Camel Bak
filled with ice water rounds out the experience and you’re on your way.
WHERE A favorite for us is Pantoll. We park
at the ranger station, hike down through
the redwoods and stop at a flat, rocky spot
right on top of the stream. It’s shady and
the stream is lovely — totally peaceful.