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Spring 2015 FEATURE STORIES


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You’re invited to enjoy stellar farm-to-table fare in a stunning vineyard in Carmel Valley -

11100090_10152784798132338_45309965784089292_nMay 29, 2015 – Edible Monterey Bay is pleased to sponsor what is shaping up to be one of the most exciting farm-to-table events of the summer—Holman Ranch’s In Your Back Yard Grand Finale at its gorgeous vineyards in Carmel Valley.
 
At 6pm on Wednesday, July 15 Holman will open the gates to its historic Carmel Valley property—which was once a secluded getaway for movie stars like Charlie Chaplin and now is covered with picturesque olive orchards and vineyards—for a casual, picnic-style farm-to-table dinner featuring food from some of our region’s most creative chefs as well as Holman’s own award-winning wines and live music.

Sierra Mar/Post Ranch Inn’s John Cox, La Balena’s Brad Briske, Aubergine’s Ron Mendoza and Edgar’s Ken MacDonald, who have all been part … Read More

Stockwell Cellars: Forging a Vintage Career -

ERicStockwellParadiseMay 26, 2014 – As a welder and steel fabricator, Eric Stockwell started working with Santa Cruz wineries when they needed specialized equipment for their growing businesses. An inherent fascination with chemistry and fermentation led him to begin making wine as a hobby at the back of his westside shop Central Coast Welding and Fabrication.

Guided by longtime friendships with top local winemakers like Steve Storrs of Storrs Winery, Ryan Beauregard of Beauregard Vineyards, and Dennis Hoey of Odonata, Stockwell soon found himself with production beyond the capability of individual consumption. Thus, Stockwell Cellars came to be, and the region is the better for it.

When I met Stockwell for the first time at Pinot Paradise this spring, he seemed almost star struck with reception he was enjoying for his … Read More

Equinox debuts new Ingalls St. tasting room -

33325f0b-7d0f-4592-af6e-94baca0aa93cMay 19, 2015 – It’s been a long time coming, and Barry and Jennifer Jackson couldn’t be happier about having a new space—actually more space—where they can better accommodate their growing business. Known as the “King of Champagne” in the Santa Cruz area, Jackson has seen a noticeably stepped up demand for his special Methode Champenoise products, and is literally running out of space at his current headquarters on Swift Street.

Recently, Jackson of Equinox and Bartolo Wines took over the space in the Ingalls wine complex formerly occupied by Vino Tabi at 334C Ingalls and couldn’t be happier with the arrangement. This new spot, which is still undergoing renovations, will become the new Equinox/Bartolo tasting room, where they will have more room to welcome customers, inviting them to sit … Read More

High tech for Salinas Valley Agriculture -

May 19, 2015 – cr_robot_strawb_pickWhen I’m pulling a carrot out of the garden or eating at the newest farm-to-table restaurant, technology is the furthest thing from my mind. I’m thinking about food, hungry for a direct connection between the earth and my plate. With interest in the back-to-basics, DIY culture at an all time high, it is easy to forget that today’s fast climate of technology has lots to do with our food.

It is evident in the latest POS system at your local bar or signing your signature on a screen at the farmers market. But technology is also addressing some very big issues within food, like feeding our rapidly growing population, reducing food waste and using new methods to cook with alternative energy. 

The Salinas Valley is primed … Read More

Baker runs a healthy business -

Maiah Miller running 3May 19, 2015 – Maiah Miller created her Running Girl Bakery because she had to. Allergic or sensitive to soy, corn, gluten, dairy and most nuts, she was running out of things she could eat. She could rarely rely on restaurants, and she had no interest in giving up sweets. Determined to know exactly what’s in the food she eats, she took matters—and all kinds of fresh, wholesome, organic, nutritious ingredients—into her own hands, and began experimenting with recipes in her own kitchen.

Admittedly, her first run at garbanzo bean cookies fell flat with her family. But, having gone crazy for her chia chocolate chip cookies, they hung in there with her and were richly rewarded once she got it right. It wasn’t long before the demand for her baked … Read More

Flavor Meets Aesthetics In Your Backyard -

8f2ca882-4b43-489f-b1f8-71c1f035c389May 19, 2015 – Sharing some crazy pastry wizard techniques, executive pastry chef Ron Mendoza of Aubergine in Carmel and EMB’s Pastry Chef of the Year defined fine dining and convinced us we need to switch to metric measurements at the fifth installment of the In Your Backyard series sponsored by Edible Monterey Bay and Holman Ranch.

“Making pastries requires technique,” Mendoza said. “You manipulate ingredients to make something out of nothing.” Mendoza demonstrated a microwave sponge cake that was pioneered by Albert Adrià of El Bulli in Spain. Instead of using a whisk or a leavening agent, Mendoza used nitrous oxide—in a whipped cream charger—to aerate the cake batter. He popped the batter into the microwave for forty seconds and out came a nicely risen, airy cake. We ooooed … Read More

Il Grillo to start chirping in June -

Screen Shot 2015-05-10 at 7.09.21 PMMay 11, 2015 – The matchbox size of their new Carmel restaurant doesn’t worry La Balena owners Anna and Emanuele Bartolini, who want readers of Edible Monterey Bay to be the first to know their plans for the hotly anticipated new place.

Set to open at the beginning of June, matchbox is just the right size for an eatery called Il Grillo or cricket in Italian. The name comes from the springtime Festa del Grillo in Florence, where Emanuele was born, and where chirping crickets are thought to bring good luck.

With only 48 seats itself, La Balena—the whale—will be the big sister to the little cricket with superstar chef Brad Briske at the helm of both kitchens. He plans to run food back and forth between restaurants, which are … Read More

Ty’s Eatery Opens in Food Lounge -

11149418_830205020401800_2458688680369038210_nMay 11, 2015 – We all seek some kind of identity or definition to know who we are, what we do, where we are headed. For Ty Pierce of Ty’s Eatery, one of the newest food businesses to open in the Food Lounge in Santa Cruz, self-identity doesn’t seem to be a problem. He knows he loves making food for people, he knows he wants his own restaurant one day, and he knows that Santa Cruz is the place he wants be. However, the definition he is looking for is simply how to describe his cooking. 

His concept is to present a customizable menu using local, fresh, organic ingredients that offers “comfort food that is healthy.” He says: “I’m still trying to figure out the best way to describe … Read More

Margaritaville is back in Capitola -

10384016_392211420939713_8089937857915562528_nMay 11, 2015 – Not just another tequila sunrise, the all-new Margaritaville restaurant on the esplanade in Capitola promises sustainable local seafood in contemporary Mexican preparations, along with fresh fruity drinks.

“It was really fun to finally get the place open last weekend,” says owner Sarah Orr, who supervised the four-month renovation and created the menu with the help of kitchen staff, based on foods she’s enjoyed while traveling in Mexico.

A highlight of the remodel is the 25-seat wave bar, where every customer has a view of Capitola Beach and the Pacific. There’s also a 17 table heated patio overlooking the beach and indoor dining.

“The key to the restaurant is that everything is made fresh everyday,” Orr says. “We squeeze all the oranges, lemons and limes for the … Read More

Bill Lee out as Rocky Point GM -

109708May 5, 2015 – Local culinary legend Bill Lee is out as General Manager at the problem-plagued Rocky Point restaurant after just seven months on the job.

Lee said it was “creative differences” that led to his abrupt departure on May 1. “I had such a love for the restaurant and where it was going,” he said. “But I could see down the road, that we had these creative differences over the direction of the restaurant.”

He cited outdoor heaters as one thing he pushed for and got, allowing people to sit on the patio and enjoy the restaurant’s fabulous views on chilly days.

Lee says he proposed leaving in mid-July, but owners Peter and Grace Wang had him go immediately. “It wasn’t the greatest parting, but not the worst … Read More

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