Author Archive | Edible Monterey Bay

New Leaf Market Sets May 1 Opening

March 26, 2019 – The long-awaited New Leaf Community Market in Aptos is set to open on May 1 and the company has named Justin Reyes as store manager. This will be the fifth market in the New Leaf group, which was started in Santa Cruz and acquired by Portland-based New Seasons Markets in 2013.

“The market will include a deli featuring made-to-order pizza, ramen and wok bars, and a large outdoor greenspace,” says Reyes. “I hope our store will become the place where people come to meet up with friends and enjoy our good food and good vibes.”

Two neighboring businesses in the new Aptos Village Development—Cat & Cloud Coffee and The Sock Shop—are expected to open around the same date.  

The design of the new 17,000 square foot … Read More

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Beer Mule Opens at The Hangar

March 12, 2019 – The first of several food and drink businesses has opened in The Hangar complex across the street from Watsonville Airport. The Beer Mule, operated by the same folks behind the Beer Thirty in Soquel, is now pouring a selection of local craft beers from 40 taps and serving a menu of light lunch and dinner items. Children and dogs are welcome in an outdoor beer garden and the whole operation is open daily from 11am to 10 or 11pm.

The refurbished WWII-era aircraft hangar—surrounded by four shipping containers, picnic tables and fire pits—aims to become a new hot spot in Watsonville.

“There has been a tremendous response in just the first two days, we are so excited to finally begin seeing our dream become reality,” … Read More

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The Catahoula

Courtesy of Brian Mazurek, The Bitter Ginger

Cocktails that benefit from a touch of smokiness, like Manhattans, are perfect for these bitters, as is a cocktail Mazurek invented called The Catahoula.

“The king of this farm is their wonderful pup—my dog’s best friend—a Catahoula named Ruger,” he says. “Naming the drink after his breed was a playful way to stretch the traditional ingredients of a greyhound. Incorporating the salt that would normally sit on the rim of your glass into the cocktail perfectly enhances the sweet, acidic and bitter tastes of this drink.”

1½ ounces El Jefe Tequila Blanco
1 ounce The Bitter Ginger’s Ruby
Red Shrub (or ¾ ounce pink grapefruit juice mixed with ¼ ounce apple cider or champagne vinegar)
1 ounce Sea Salt and Rosemary Syrup
5–7 … Read More

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SPRING 2019 TABLE OF CONTENTS

 

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
Celebrating a century of excellence in food and wine, Pebble Beach is gearing up for a very special year
  Cannabis farmers get ready to show off their amazing farms and talk about their growing methods in a different type of farm tour
15 WHAT’S IN SEASON
BROCCOLI RABE
A vegetable with many names, this
delicious brassica has found a New
World home in the Salinas Valley
23 FOODSHED
SPRING FARMERS’ MARKETS
A complete guide for the Monterey Bay area
26 BACK OF THE HOUSE
PLEASURE PURVEYOR
The Monterey Bay area’s most
famous chef—David Kinch—has been planting the
seeds of his first Santa Cruz County
restaurant all his life
33 EDIBLE ADVENTURE
EAT THE WORLD
A local food writer shares lessons
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SPRING 2019 DINE LOCAL GUIDE

All of these restaurants emphasize local ingredients, and they also advertise in Edible Monterey Bay! Stop by for a free issue, and tell them that we sent you!

The popular Beet and Brie Burger with cilantro mint chutney at The Cremer House in Felton. Photo by Coline LeConte.

APTOS

Persephone
7945 Soquel Drive
831.612.6511
persephonerestaurant.com

With a namesake like the mythic Persephone, this restaurant in Aptos proclaims its deep reverence for seasonal cooking. Themes central to harvest, winter and spring are core to Persephone’s story, and are reflected in the changing menu at this fine dining destination, where chef Cori Goudge-Ayer presents inventive, ingredient-driven creations. The restaurant is a family-run passion project, bringing together parents, siblings and a long history of culinary arts in a beautifully redesigned space overlooking Aptos … Read More

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