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Spring 2015 FEATURE STORIES


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Meet your fisherman: Ocean2table -

ocean2tableApril 21, 2015 – Becoming a fisherman wasn’t exactly what Ian Cole had in mind for himself when he graduated from UC Santa Cruz a few years ago.

But he and partner Charlie Lambert are now readying their own 17-foot Boston Whaler for the spring and summer fishing season on Monterey Bay to add to the offerings of their fledgling community supported fishery, Ocean2table.

Cole started by buying freshly caught seafood from local boats that use eco-friendly fishing methods, and then selling and delivering it to customers. But as demand for his CSF’s goods have grown, so has Cole’s commitment to his craft.

Bringing his customers the freshest fish available is his gold standard— from the bay to the customer within 24 hours.

“There is a huge, noticeable difference in … Read More

BLOWING AWAY WATER WASTE, ONE KITCHEN AT A TIME -
johncox

Sierra Mar Chef John Cox

April 21, 2015 – Sometimes a lettuce leaf or pumpkin seed sticks to the plate, but for the most part, chef John Cox has raised the standard on membership to the clean plate club. The chef at Sierra Mar restaurant at Post Ranch Inn in Big Sur has always been renowned for his creativity and open to innovation.

So, in looking for ways to stop flushing gallons of water and gobs of money down the drain every day as his team washes the remnants of his artistry off the plates—particularly as the drought enters its fourth year—he came up with a new idea, by repurposing something he had already pioneered, to waste not. And in just a matter of days, Cox—who is also a contributor … Read More

Holy Cannoli! Italian Bakery Opening -

pasticciniApril 14, 2015 – What happens when the worlds of a vegan yoga teacher, a Santa Cruz derby girl, a classically-trained French bread baker, and an Italian restaurant owner collide? No, this is not the next Food Network reality show, but the story behind Ben Lomond Baking Company—a brand new Italian bakery set to open within the next two weeks in the San Lorenzo Valley.

The little mountain town of Ben Lomond welcomed the Italian restaurant Casa Nostra in 2013, when the three owners revived and revamped the storied Ciao Bella space. It has gained a loyal following in the Valley ever since, so when the antique store across the street became vacant, owners Raffaele Cristallo, Pasquale Bianco, and Mario Ibarra jumped at the chance to bring an authentic pastry … Read More

Community, Local Produce and Talented Foodsmiths help Carmel Valley market take off -

MarketApril 14, 2015 – Farmers’ markets have evolved in recent years. No longer are they simply venues where farmers bring their fruits and vegetables. Certainly there is no dearth of farmers showcasing their freshest, in-season produce, but market stalls now also house artisanal foods, crafts, and services. The fledgling market in Carmel Valley’s Village is no exception. There are things to buy, things to try, and things that make you pause and squeal in delight. Yes, literally squeal.

Friday afternoons from 2pm to 6pm, the parking lot at the Carmel Valley Community Center is crowded with vendors and customers—some familiar faces and some new ones—for example, sixth-grader Jake Reisdorf, who runs Carmel Honey Company.

Jake excitedly explained how his business evolved from an assignment when one of his teachers at … Read More

Simple Sophistication: Bernardus Lodge reopens with new Lucia Restaurant -

fa50aac4-0755-457f-807b-e1fd9c4721b8April 3, 2015 – After a four month self-imposed shut down, Carmel Valley’s luxurious Bernardus Lodge & Spa reopened last night unveiling a multi-million-dollar facelift. It’s hard to believe it has been 15 years since Bernardus Marinus “Ben” Pon, a vintner, former Olympian and motor racing driver from the Netherlands, opened his vineyard-inspired lodge. In January of last year, Pon sold the lodge to Ensemble Hotel Partners, which launched a reported $4 million renovation throughout the property in December. The frame is still there, offering a sense of familiarity, but everything else is fresh, creating an open, airy atmosphere, while maintaining the stately yet casual elegance of Bernardus Lodge.

Guests swing off Carmel Valley Road and wind up a path of California gold gravel, through a small vineyard ruffled with … Read More

Matcha and more at the movies -

8281b4f0-36de-44be-9049-57dc49ffa5d3March 31, 2015 – In a very positive sign of the times, Maya Cinemas in Salinas will start offering healthy tea drinks from Gold Leaf Spice and Teas at their snack bar on Thursday. Owner Terri Madrid says executives from Maya Cinemas came into her tea bar on W. Gabilan Street about a month ago and were so impressed they decided to begin serving the teas in their theaters in Salinas, Bakersfield, Pittsburg (CA) and a brand new 16-screen complex opening on the campus of Fresno State University. Six varieties of tea will be served, both hot and cold. They include: Gyokuro matcha, spicy cinnamon, Hawaiian paradise, feeling good flower tea, vanilla black tea and white ambrosia with macchiato chocolate cream.

“Sodas and energy drinks are damaging people’s health, … Read More

Paella Party at “In Your Backyard” -

a86cb749-db6c-4f26-9f16-a8ee2407e9b5-1March 25, 2015 – The national dish of Spain—prepared by a true Hispano-file—delighted folks attending the third In Your Backyard event of the year, sponsored by Edible Monterey Bay magazine and Holman Ranch.

Chef Brandon Miller of the Spanish-style Mundaka restaurant in Carmel stood before a crowd at Holman’s Carmel Valley tasting room on March 25 eager to dazzle, while the aroma of paella filled the air and estate wines were sipped. 

Some preferred Holman’s award-winning Hunter’s Cuvee Pinot Noir, but Miller steers towards “nice roses, for pairing with seafood.” Roses may have been on his mind because the featured ingredients for the evening’s paella were chorizo, clams, and calamari.

Ingredients are very important to this chef. “I do source some stuff from Europe, because I always look for quality … Read More

EMB awarded two EDDIES -

683c88b0-59e2-4318-ad25-dc3e6112f85eMarch 24, 2015 – We’re excited and proud to report that Edible Monterey Bay magazine won two EDDY awards at the national Edible magazines conference held in New Orleans last week. We took the category of Best Special Issue for the WATER ISSUE published last summer and the category of best seasonal recipe feature for the article Shelling Beans: Do you know your hutterites from your tiger eyes by farmer Jamie Collins and Elizabeth Borelli, with photos by Michelle Magdalena and illustrations by Bambi Edlund. 

“Without water, the sustainability of food is a moot point: we are howling into the wind,” wrote judge Ethne Clarke of EMB’s special Water Issue. Clarke is the award-winning author of The Art of the Kitchen Garden and former editor of Organic Gardening magazine.

“The … Read More

1833 unveils new Jason Franey menu -

photo copy 2March 24, 2015 – You think you’ve had a busy couple of weeks? It probably doesn’t compare to what Restaurant 1833 executive chef Jason Franey and team went through to get ready for reopening to the public Monday night.

“It’s been almost surreal, all the work we did,” said Franey, who noted that not only did he and his team put together a new dinner menu, cocktail menu and wine list, the tables are also sporting new handcrafted dinnerware—and even the floors got a coat of paint. “But everything is gelling right now.” 

The restaurant has been bustling all weekend long with special preview dinners for friends, family and media, who dined on selections like warm radicchio salad with gorgonzola dressing, salmon with mussels and artichoke hearts, and tortellini filled … Read More

Pebble Beach Food & Wine is a hedonist’s dream -

1097039_860050117344624_6831131473990622056_oMarch 24, 2015 – It’s hard to believe that April 9-12 will mark the eighth year Coastal Luxury Management will dazzle us with their four day, over-the-top, food and wine extravaganza, Pebble Beach Food & Wine. This year, more than 70 chefs and close to 80 sommeliers will serve all kinds of dishes to accompany the offerings of some 200 wineries in a singular location. By sheer numbers alone, this is a hedonist’s dream.

Rubbing elbows with the likes of Daniel Boulud, Alex Guarnaschelli, Masaharu Morimoto and Jose Garces will be our own local culinary heroes. Some of them will represent new restaurants, as many of our favorite hot spots recently participated in what was perhaps the most mind-boggling chef shuffle in years. Matt Bolton, for example, is now … Read More

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