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  • Eat Local Challenge 2019

    Our chefs are taking on Bon Appétit Management Company's annual Eat Local Challenge!

  • World Vegan Day

    Celebrate a plant-forward eating with chef specials today!

  • BOOK CLUB – ANNA VOLOSHYNA

    Zephyr Cove

    Meet chef and author, Anna Voloshyna at the Bayside Cafe as Chef Patrick and your culinary team recreate today's specials from her cookbook, Budmo! Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of […]

  • COOKING DEMO: ENEBLA EDITION

    Zephyr Cove

    Luladey Moges joins the Bayside Cafe with today's Ethiopian spotlight. She'll share about her Ethiopian upbringing, the foods from her childhood, and introduce her book, Enebla.

  • Eat Local Challenge

    We’re getting rooted in local food with a meal made entirely of foods grown within 150 miles of our cafés.

  • Take a culinary trip to the Caribbean!

    Zephyr Cove

    Bon Appetit culinary team partners with Althea Brown to offer gluten, dairy, and refined sugar-free Caribbean dishes in a special lunch menu that includes bold flavors and fresh ingredients from Guyana, Jamaica, Trinidad, and more.

  • International Chocolate Day

    Seaglass

    International Chocolate Day is celebrated on September 13th for several reasons. It commemorates the birthday of Milton S. Hershey, the founder of the Hershey Chocolate Company, and honors Roald Dahl, whose book "Charlie and the Chocolate Factory" popularized chocolate. Join us at the cafe to celebrate this delicious food holiday!

  • Latin Heritage Month Sep 15 – Oct 15

    Come join us in the cafe every Wednesday for Latin heritage month and celebrate with the culinary joinery of Latin American Cuisine’s

  • Join Us for a Special Lunch at the Bayside Cafe

    Zephyr Cove

    Step into the laid-back spirit of the California coast with a special lunch inspired by Coastal, the new cookbook from chef and local author Scott Clark.