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Shrub Doctor Prescribes Elixirs -

Screen Shot 2014-09-16 at 10.55.46 AMSeptember 16, 2014 – Using traditional techniques from the colonial era, Vesuvio general manager Christian Pèpe and bar manager Jay Wallace are launching a line of six fresh fruit shrubs that make great cocktail mixers. “We’ve been serving them at the restaurant since the beginning of the year and thought it was such good stuff that we decided to put it in a bottle and sell it,” says Wallace. A website for the new brand, called Shrub Doctor, went live today and includes information about the ingredients, how the elixirs are made and cocktail recipes.

Wallace says they are bottling their elixirs in the kitchen at Carmel Bakery using a very simple combination of fresh fruits, pure cane sugar and vinegar. They are not cooked, so the result is … Read More

Polar Opposites open in Santa Cruz County -

Screen Shot 2014-09-09 at 10.08.39 AMSept 9, 2014 – The wine scene continues to build like a crescendo of waves amped up by a hurricane, with multiple new tasting rooms opening locally in the last few months.

Among them are Armitage and Bottle Jack, as different as two scenarios could be, yet both fueled by the passions of young men influenced by overseas life experiences.

First, there’s Brandon Armitage’s new tasting room, tucked away in a shopping center in Aptos, where you seriously have to hunt to find him. But it is worth the effort, especially if you crave well-made pinot noir, his lifequest varietal.

He’s pretty much devoted to this grape since he fell in love with it while studying viticulture in New Zealand. Up until then, the Oregon native with a passion … Read More

5-course lunch debuts at Sierra Mar -

Smoked Venison TartareSept 2, 2014 – Post Ranch Inn executive chef John Cox is launching this week a five-course daytime tasting menu that he says was inspired by the stunning drive between Carmel and Big Sur.

“Afternoon is one of my favorite times at Post Ranch,” Cox says, adding that the new lunch menu “offers guests the opportunity to try some of our more creative ingredients and techniques even if they are only in Big Sur for the afternoon or stopping in on their way down the coast.”            

Tasting menus—and the risk-taking, artistic heights that chefs take them to—tend to be limited to the confines of evening dining.

But Big Sur is an altogether different setting, and many would argue that from both an aesthetic and safety standpoint, the winding route around … Read More

You’re invited to fabulous fall release parties -

Screen Shot 2014-08-08 at 11.58.33 AMMake plans now to join Edible Monterey Bay and celebrate the release of our new fall issue at two not-to-be-missed special events. It’s our 3rd anniversary and we’re holding two release parties in less visited parts of our coverage area this time, to give readers a chance to discover some of the attractions right here in our own backyard. They’re on different dates and they’re free, so plan to attend both! RSVP by TUESDAY to win great prizes info@ediblemontereybay.com

On September 3 from 5:30-7:30pm join us in sunny Carmel Valley on the European-style courtyard of Twisted Roots tasting room. We’ll have an array of complimentary appetizers by Wild Thyme catering and you can enjoy Twisted Roots wines for just $5 a glass with owners Josh and Julie Ruiz. Carmel Valley … Read More

RIP Cooking for Solutions, Hello smaller events -

c4cab0b3-3427-4b9e-9167-9f7811b04cd9August 26, 2014 – After 13 exciting, educational years, the Monterey Bay Aquarium is bringing an end to its annual Cooking for Solutions extravaganza—the seminal national event aimed at raising consciousness among chefs as well as home cooks about how the way we cook affects the health of the planet. 

But for the thousands of people who will surely miss it, the good news is that the Aquarium is aiming to convert its annual blowout into more of a year-round experience that will preserve many of its components and include new ones. What’s more, the hope is to offer some of what were CFS’s sub-events more than once each year, and repeat some in other parts of the U.S.

In some ways, the huge event, which had grown to accommodate … Read More

Big jump in “allowable fish” at Seafood Watch -

seafood-watch-consumer-guideAugust 26, 2014 – Hoping to diversify the types of fish on our plates, Monterey Bay Aquarium’s Seafood Watch program is adding ten more fish species to its allowable list and taking many varieties of rockfish off the red “avoid” list.

“We can’t all eat just three species of fish,” says Sheila Bowman, manager of culinary initiatives at Seafood Watch, referring to the big three of the seafood world: shrimp, tuna and salmon.

“There’s very good news for the rockfish species, which is one of the most common fish in the Monterey Bay,” she adds. “It’s not the kind of fish that rebounds quickly, so many of us never expected to see it come off the red list in this decade or even the next decade. We’re just thrilled.”

Bowman … Read More

New GM at Wharf Marketplace -

a7eee150-6288-4b91-ae47-f4cfddd1d26dAugust 19, 2014 - After launching Monterey’s Wharf Marketplace one year ago for Salinas produce giant Tanimura & Antle, Brant Good has left his post as general manager, and his assistant manager, Erin Massey, a nutritionist, has been named the fresh food-focused market’s new GM.

Good had brought to the venture a background in produce and a career of working in local fine dining restaurants, most notably, as executive chef at the Sardine Factory.

That experience, and the ultra-fresh produce and other high-quality foods he stocked helped establish the Wharf as a go-to market for many chefs on the Monterey Peninsula, as well as a popular shopping destination for home cooks and tourists looking for healthy snacks, salads and other prepared foods along the Monterey Bay Coastal Recreation Trail. 

In … Read More

Thomas Farm Opens Fields for First U-Pick Event -

10547456_653900774678759_190600799191993439_nAugust 18, 2014 – From its highest point, Thomas Farm resembles a crazy patchwork quilt: vermilions clash with violent oranges, while sprinkled here and there are smaller patches of blues and violets. Closer to the fields, an expanse of yellow becomes a meadow of tall sunflowers bent with the weight of their buds. However, the majority of patches are filled with dappled rainbows of dahlias.

“We have been successful with flowers, because for a while now it has been difficult to find organic flowers at the level we grow them,” says Kari Thomas, co-owner of Thomas Farms along with her husband Josh. “But it’s been growing. When we first started selling dahlias, they were not that common and now it seems like everybody and their brother is growing dahlias.” Kari … Read More

Breaking Bread with Jewish Soul Food -

PAT_3259 (531x800)August 18, 2014 – Savory matzo ball soup, corned beef and pastrami sandwiches on rye, blintzes, New York egg creams and the perennial favorite, potato latkes, are just some of the dishes that draw crowds to Carmel’s annual Jewish Food Festival.

On Sunday, August 24, upwards of 3,000 Jewish and non-Jewish residents will descend Congregation Beth Israel to devour the some of the culture’s tastiest traditions.

A fundraiser for the host synagogue powered by hundreds of volunteers, the festival, now in its 27th year, is admission free and boasts a myriad of other attractions, from crafts and music to a reenactment of a traditional Jewish wedding.

For all that Carmel does have in the way of noteworthy culinary offerings, traditional Jewish fare is not really among the options.… Read More

First Boat-to-table Event Celebrates Ocean Friendly Dining -

Bass-fish-swimming-fastAugust 12, 2014 – Dining in the fields of a farm and reflecting on the bounty of the surrounding soil has become a fairly common offering in our region. This September 14, local residents and visitors will have the opportunity to partake in this ritual beside another rich part of our foodshed—the ocean. The first annual Boat-to-Table Santa Cruz dinner will take place at the Seymour Marine Discovery Center on the far coast of Santa Cruz’s Westside.

“It expands the idea of the farm-to-table event into another environment that people depend on for their food supply,” says organizer Anne Freiwald.

Surrounded by one of the area’s premier ocean research facilities, participants will enjoy seafood from the bay—possibilities include white seabass, sablefish, spot prawns, California halibut, market squid, and albacore—freshly caught … Read More

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