La Gare's romantic interior
C an indulging in higher-calorie comfort food be a path to a more balanced life? Saying yes to a dripping smash burger, a 10-layer lasagna with a rich ragu or that classic chocolate-malt shake you dreamed about as a kid is oftentimes all it takes to feel good. Over the past two decades, menus packed with calorie counts, diet warnings and strict portions have made dining out feel more like a math problem than a pleasure. Add rising prices—up roughly 31% since 2020—and even indulgence can feel stressful. However, a new trend is quietly pushing back. Comfort food, ordered up without guilt or apology, is making a statement and reminding us that wellness isn’t measured only in calories or nutrients, but in the carb-loaded cuisine of your dreams. In restaurants today, chefs and diners alike are discovering that indulgence and well-being can coexist, and that some of the most nourishing experiences are the ones that feed both body and spirit. Locally, the trend is making positive impacts on businesses that cater to indulgent dishes and nostalgic cuisine. Fried chicken for the soul Lauren Kershner, founder and owner of Goodness Gracious Hospitality—the umbrella brand behind Goodness Gracious Private Chef and Catering, Valley of the Moon Kombucha, Songbird Parlour and West Wine Tours—says she’s witnessed a notable shift in hospitality. “For so long, we've been sold this idea that wellness is restriction, deprivation, punishing yourself at the gym and counting every calorie. But true wellness? It’s about mental and emotional wellbeing … It’s about joy and connection—things that actually make us want to be alive,” says Kershner. Beginning her career in the restaurant industry, Kershner began working at Le Cordon Bleu in Portland when she was 18 years old. Executive Chef Roger Praplan and manager Jackie Bazeley.
She eventually worked in Napa Valley at places like Morimoto Napa and Calistoga Ranch. Kershner founded the hospitality group in 2017, where it began as a private chef and catering company and has grown into a multi-concept hospitality group. “People are flocking to pizza joints, pasta spots and ice cream parlors because they're craving the simple pleasure of enjoying food without guilt. And I'm here for it,” Kershner says of the industry’s uptick. At her restaurant, Songbird Parlour in Glen Ellen, the Sunday hot chicken sells out each week. “There's something about that crispy, golden exterior that just makes people happy,” says Kershner. But it’s not just the chicken that people are lining up for. “Our chef also makes this incredible cast iron focaccia special that sells out every single time. We have a braised lamb shank served with crème de fromage grits that people go wild for—it’s big, rich and satisfying,” she says. For Kershner, the balance between good food and self-care is the true intent for curating memorable hospitality experiences. “These are the dishes people remember, the ones they come back for,” she says. Additionally, she and her team always use farm-fresh ingredients, local meats and house-baked goods. “The trick is intention,” says Kershner. “You can have your fried chicken and feel good about it when it's made with care, when it brings you joy and when you're sharing it with people you love. That's the path to being happy and healthy, and that matters deeply to me.” If you're still unsure about ordering that second round of focaccia, here’s what the science says.
The chemistry of comfort food Could finding comfort in food be beneficial? Studies suggest
52 NorthBaybiz
March | April 2026
Made with FlippingBook - Online catalogs