Molly Hawks says she isn't worried about her namesake restaurant flying the coop despite her landlord's brush with foreclosure.

A notice of default, the first step in the foreclosure process, was filed recently against Quarry Ponds LLC, owners of the Granite Bay shopping center where Hawks Restaurant is based.

Hawks plans to continue business as usual while her landlord's financial matters are settled - good news for local foodies who have come to enjoy Hawks' seasonal American cuisine and thoughtful wine list.

"We're just looking forward and hoping that any changes are for the best," says Hawks, who owns the restaurant with husband Michael Fagnoni. "It's been a rough year for us personally, but things are looking great for the holiday season."

Quarry Ponds opened in 2007 as a 5-acre retail development modeled after European- style shopping centers. Hawks Restaurant has been a tenant from the start, known for its impeccable food presentation and emphasis on regionally sourced ingredients.

For now, Hawks plans to keep the meals coming at Quarry Ponds.

"We have too much invested to go anywhere," she says. "But we still need everyone to support us on a regular basis. Please think about local family businesses." - Chris Macias

New foodie arrivals

The newest member of the Selland restaurant family is due for arrival.

Gina Funk Nelson, who manages The Kitchen, is expecting to deliver a boy any time now. She's married to Josh Nelson, the stepson of restaurateur Randall Selland, who manages Ella Dining Room and Bar. That's the downtown restaurant named after Selland's granddaughter.

So with the Nelsons' boy on the way, could this be the inspiration to launch a new restaurant?

"Randall says we have to pick a name that's a good restaurant name," says Gina.

Meanwhile, The Kitchen has a new manager: Jennifer Watson, a former server at Ella who went on to manage restaurants in New Mexico, including a farm-totable favorite called The Love Apple. Gina will focus on public relations and marketing for the Selland family of restaurants.

Over at L Wine Lounge and Urban Kitchen, chef Ame Harrington is back to cooking and creating menus following the birth of her daughter in June.

On the day before giving birth to Tallula, Ame had put in a hectic shift that included a catering job. She left the restaurant around 10 p.m. and ended up delivering baby Tallula at home about three hours later.

Look for Ame's fall menu to reflect the harvest, with such items as bavette steak with heirloom squash and a pan-seared pork chop with cranberry beans. We imagine Tallula won't be eating too much Gerber. - Chris Macias

This cookie gives back

I had a friendly chat with Ettore avazzolo of Ettore's European Bakery & Restaurant at 2376 Fair Oaks Blvd.

Ettore told me about the origin of the bakery's new pink fondant cookie devoted to breast cancer awareness and research. The extra-large cookie sells for $4.50, $2 of which goes to Susan G. Komen for the Cure.

"I have a longtime friend who developed breast cancer a few years ago and she became very involved in the breast cancer cause," Ettore told me. "Every year, she does a fundraiser. Two years ago, I helped her do a spaghetti dinner, and last year I supplied the pastries for a car wash."

This year, Ettore announced he wanted something that would make a difference permanently. So he developed a cookie using a standard butter dough and applying pink fondant.

The idea is to sell the cookies in a decorative pink box, but the box has yet to be designed. Still, the cookies are already being made and Ettore figured he should sell them. For now, they're in a bag with a pink ribbon. - Blair Anthony Robertson

Want a little something to nibble? Go online to get a taste of the updates we offer you each day at www.sacbee.com/appetizers.