Author Archive | Edible Monterey Bay

Carmel Poke Co. Opening Friday

December 12, 2017 – Carmel is getting its own poke shop beginning Friday, when the Carmel Poke Co. opens at the Crossroads shopping center in the space formerly occupied by Island Taco.

“We’re very excited to be able to offer a very healthy and quick spot that’s going to be a great place for people from Carmel and Carmel Valley or people on their way to and from Big Sur,” says Alessia Ucelli, who owns the new eatery with her husband Brian Gorrell, a local fisherman.

Ucelli says they will feature as much local fish as possible, including Dungeness crab poke bowls and ceviche made with local cod when available.

Also on the menu is the original Hawaiian-style poke, which is much simpler than the bowls Californians have come to expect. Ucelli—who … Read More

Continue Reading ·

Fresh Focus on Food at Quail Lodge

A new food-focused era is blossoming under sunny winter skies at Quail Lodge and Golf Club in Carmel, where executive chef Brian Kearns is fine tuning menus he has created since arriving a year ago with the expert guidance of new general manager Kai Lerman—himself a former executive chef at The Peninsula Chicago and with the luxury Ritz-Carlton group.

“It’s nice to have someone who really knows what it takes and who’s been an executive chef himself and understands the rewards and challenges,” says Kearns, who previously worked at popular local spots such as La Bicyclette and Casanova.

Quail Lodge executive chef Brian Kearns

Chef Brian describes his culinary style as “modern American,” adding contemporary twists to his classical French and Italian training.

“Everything is local, seasonal and organic as … Read More

Continue Reading ·

Celebrate At Our Winter Issue Release Parties

November 30, 2017 – It’s party time and we’d like to invite all our dear readers and advertisers to help us celebrate the release of the winter issue of Edible Monterey Bay. You can pick up your complimentary copy of the latest issue and toast the holiday season with a delicious glass of bubbly at Equinox Sparkling Wine in Santa Cruz on Thursday, December 14 from 5:30pm to 7:30pm.

Tasty small bites from West End Tap next door will be available along with a cash bar. Equinox tasting room is nestled in the Swift St. Courtyard, so come early to browse all the wonderful shops and tasting rooms. We all deserve that extra glass of wine this holiday season, so we hope to see you there!

RSVP for the Santa Read More

Continue Reading ·

WINTER 2017 TABLE OF CONTENTS

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
  A Scotts Valley DIYer discovers the secret to the perfect cocktail
  Saving the Monterey Bay’s endangered fishermen
  Living the craft beer life
  Recovery through cooking
  Craft butchery and Mangalitsa pigs coming to Seaside
20 WHAT’S IN SEASON
CARROTS
This vibrant year-round staple tastes best in winter when its sugar content is highest
27 FOODSHED
WINTER FARMERS’ MARKETS
A complete guide to the Monterey Bay area
30 BEHIND THE BOTTLE
POP STARS
Local winemakers get out in front of the sparkling wine boom with lots of pink and a rainbow of quirky new bubbly varieties
36 ON THE FARM
GOING ORGANIC
Decades after the Monterey Bay area established itself at the vanguard of the organic movement, consumer demand
Read More
Continue Reading ·

HOMEMADE KEFIR

Courtesy Jordan Champagne, chef and proprietor, Happy Girl Kitchen Co. in Pacific Grove

Makes 1 quart

1 quart milk—goat, cow, sheep or coconut
1 tablespoon kefir grains*

Pour the milk into a clean glass jar. Add the kefir grains and cap. If you do not want your kefir to develop too much effervescence, then put the lid on loosely. Leave the jar at room temperature for 24 to 48 hours, shaking it periodically. I put my kefir out on the countertop next to the stove where it is a little warm and out of the sunlight. In about 18 hours I find it to be perfectly cultured without becoming too sour or separated.

At this point, pour the kefir through a strainer to fish out the precious grains. Reserve the … Read More

Continue Reading ·

Facebook

Twitter