RESTAURANTS: Meave McAuliffe’s cooking is infuenced by her travles to India, Japan and Oaxaca, as well as the strictures of pastry-making. She took over the kitchen at Saltwater this month.    David Briggs

Meave McAuliffe grew up around her mom’s bakery in Venice, Calif., which specialized in French pastries. It spurred early culinary aspirations for the young Ms. McAuliffe, the new chef at Saltwater Oyster Depot, where she is continuing to cook up seafood-centric coastal California cuisine. “On the way to school we would stop there before the sun rose . . .

You have reached content available exclusively to Point Reyes Light digital subscribers.

Receive a 3-day free trial of unlimited digital access.

Already a subscriber? Login here.