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Trailside Café Carmel Valley is a Post-Hike Haven -

October 21, 2014 – TrailsideThe new Trailside Café and Beer Garden in Carmel Valley Village is nearly complete and owner Sean Allen hopes to open within the next week. While scoping out possible locations for his second Trailside Café, Sean stood on the deck of the old Toast Café and he found himself staring at the fire watchtower in Garland Ranch Regional Park atop a crest in the neighboring Santa Lucia Mountains.

He realized that this new location retained the relevance of the name—Trailside Café—and he set out to secure the space and transform it into a post-hike haven. After months of renovation, Trailside Café Carmel Valley has the look of a bucolic cabin. The motif continues inside with rough-hewn beams, a redwood bar, and rustic lanterns. And a wood-burning … Read More

Commonwealth Wednesdays Debut in Carmel -

10255616_271900889654159_1708738055993064489_nOctober 14, 2014 – A weekly showcase for local food pioneers called Commonwealth Wednesdays debuts tomorrow at Carmel Belle and the very first event features the seasonal elixirs, shrubs and mixers of beverage artisan Lauren De Vine.

‘Commonwealth’ means ‘founded for the common well-being’ and, in this case, owners Jay and Chloe Dolata, Chef Kyle Odell, and the rest of the Carmel Belle team aim to connect local food pioneers with the community, for the good of all.

The Dolatas make an effort to operate as a community-minded business, purchasing products from local purveyors and farmers. Taking local sourcing a step further, Commonwealth Wednesdays will allow them to connect those people directly to the community. Once a week, Carmel Belle will host local food pioneers to highlight their products, share … Read More

Corralitos Open Farm Tour Spotlights Local Food -
Harvesting carrots at Lonely Mountain Farm

Harvesting carrots at Lonely Mountain Farm

October 13, 2014 – There is no better time of year than Indian Summer to enjoy the warm sunshine, golden light, vibrant colors and abundance of the harvest around the Monterey Bay. Every weekend fills up with fun ways to enjoy the season, and if you are like me, can present some hard decisions. But there’s no question what I’ll be doing on November 1st: the brand-new Corralitos Open Farm Tour.

This first annual event is being put together by a group of women who, according to one of the organizers, long-time gardener Cynthia Jordan, were “up-in-arms about what was happening to our food system.”

“It’s not a coincidence that we are all mothers and grandmothers,” she explains. “We look at this event … Read More

Vote Now for Your Local Food Heroes! -

Local-Hero-2015September 30, 2014 – Voting is now officially open for the 2015 EMB Local Heroes Awards! Our 4th annual awards are aimed at recognizing local farmers, chefs, food and drink artisans, nonprofits, food retailers and—for the first time this year—pastry chefs in the tri​-​county region of Monterey, San Benito and Santa Cruz Counties who have made exceptional contributions to our local food community. Winners will be announced in our spring 2015 issue, which will also feature articles about them. To vote now, go to: www.ediblefeast.com/article/local-heroes-montereybay-2015. Voting will close on Friday, Dec. 12 at 12pm.

Local Heroes selected for 2014 by readers of Edible Monterey Bay included: Jeff Larkey of Route 1 Farms – Best Farmer; Brad Briske of La Balena – Best Chef; Scott Roseman of New Leaf Community … Read More

Salinas Valley Food & Wine begins with big coup -

fe6de540-6bf8-4ed4-abeb-077a5c21755fOctober 7, 2014 – Salinas Valley Food & Wine gets underway at noon on Saturday, October 11 in Oldtown Salinas. The event, now in its 4th year, proves that the “Salad Bowl of the World” is so much more, by showcasing the amazing local wines and variety of foods that come from the Salinas Valley and Monterey County. In addition to food and wine, the celebration now features local breweries, artists and live music. It’s free to attend, but tasting tickets are $35.

Perhaps the most innovative part of the festival this year was the Winemaker’s Gala kickoff dinner October 3, that provided a sneak peek at the soon-to-be-opened 201 Main St. entertainment complex. The black tie dinner debut of 201 Main was, by all accounts, a real coup and … Read More

Fun is a key ingredient at Let’s Cook! -

notablesTryThisOctober 7, 2014Food has always been a passion for Patricia Poritzky. “I wake up and I think about food,” she says, laughing. “I think about food all day long. I go to bed thinking about food.”

For years, her kitchen attracted hungry family and friends like moths to a flame, where they would watch her put the finishing touches on a fragrant meal.

“They’d always say, ‘Teach me how to cook, I really want to learn!’” she recalls. Some of the guests would lament that, while they’d like to return the favor by having her over for a meal, they felt too intimidated. Poritzky insisted that cooking is fun and accessible, if only one learns some basics. Eventually, this led her to an “a-ha” moment: Santa Cruz needed … Read More

Chaminade’s farm-to-table dinners delight -

chaminadeOctober 7, 2014 – Chaminade Resort’s final farm-to-table wine dinner of the season takes place this Friday, featuring seasonal produce from Fiesta Farms and wines from the Summit to Sea group of wineries—including Burrell School, Loma Prieta and Poetic Cellars. Chef Kirsten Ponza always makes the most of fresh produce from local farms with her playful menus. View Friday’s menu here.

The September farm-to-table dinner I attended at Chaminade was a delightful event from start to finish. The resort’s wide patio with its  sweeping views over the Monterey Bay and twinkling party lights set the mood for a festive evening. Last month’s dinner featured Monterey County wines from Morgan vineyards, and included a brief talk and toast by winemaker Gianni Abate. Morgan’s Santa Lucia Highlands Chardonnay and Pinot Noir were … Read More

201 Main St. debuts with gala -

33bae1aa-cd64-41d5-967d-9149263a46c8September 30, 2014 – Nearly five years in the making, the ambitious 201 Main St complex in Salinas endured its final city inspection this afternoon and is getting ready to open on Friday for a Winemaker’s Gala dinner—a kick off event to the 4th annual Salinas Valley Food & Wine Festival on Oct 11.

“It’s really exciting to finally see this project coming together and how the room is just going to sparkle,” says Lea Madrid, who designed the restaurant’s interior and is organizing the gala. Chef Alessio Giannuzzi, who as we reported in July will run the kitchen, was formerly managing partner of Il Fornaio in Carmel. He is preparing dishes for the dinner to be paired with wines from Odonata, Antle Wines, J. McFarland and De Tierra Vineyards.… Read More

Wine Tasting on Railroad Time -

1fa33331-fae6-4ac9-a774-52e19643f3e3September 30, 2014 – Did you know that there was once a Southern Pacific Coast Railroad route that took folks from Los Gatos to the beaches of Santa Cruz? Back in the 19th and early 20th centuries, there were several stations along the corridor now served exclusively by Highway 17, and Dan Lokteff’s newly opened Wrights Station Winery is named for one of them.

The long-abandoned town of Wrights, which dates to 1879, when a post office was established at the station, is named for the man who established vineyards, orchards and a stagecoach hotel—a tourist destination at the end of the 19th century. With nearly 3,200 acres of fruit in the Summit region, mostly plums and grapes, Wrights became an important freight station for getting goods … Read More

Vietnamese sandwich stars in new cookbook -

6a00d8341ef22f53ef0115702b758d970c-500piSeptember 30, 2014 – It’s not any old sandwich that merits its own cookbook. But there is nothing ordinary about the tangy, crunchy, meaty, yet delicate Vietnamese sandwich called bahn mi. Award-winning Santa Cruz food writer and teacher Andrea Nguyen has a hit on her hands with her recently published Bahn Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. 

It’s a small, pretty book with colorful photographs and beautiful illustrations. It also offers a short, yet potent, history lesson on the popular sandwich, explaining why it is a perfect example of Vietnamese food culture. “The bread, condiments, and some of the meats are the legacy of Chinese and French colonialism. The pickles, cilantro, and chile reflect Viet tastes for bright flavors and fresh vegetables,” she writes.

With several publications under … Read More

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