Author Archive | Edible Monterey Bay

Aquarius to Become Jack O’Neill Restaurant

December 4, 2018 – The fine dining Aquarius restaurant at the oceanfront Dream Inn in Santa Cruz is set to serve its last meal on New Years Eve and will close for a complete makeover, reemerging at the end of February as the Jack O’Neill Restaurant.

“The age of Aquarius is over,” says sales and marketing director Dan Smart. “It’s going to be a family restaurant with an approachable concept. We want to attract locals as well as visitors.”

Dream Inn already operates the Jack O’Neill Lounge under an agreement with the family of the late surf icon, inventor of the wetsuit, who passed away in 2017. It is a bright space with spectacular views over Cowell Beach and is filled with photos and memorabilia from the life the legendary … Read More

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LOCAL SOURCE GUIDE WINTER 2018

Find the Monterey Bay’s best local, seasonal and sustainable products and services here. These business advertise in Edible Monterey Bay, supporting our mission and enabling us to provide this magazine to you for free. Please thank them with your business and tell them we sent you!

APPAREL

Madrigal
Carmel Plaza, Mission between Ocean and 7th
Carmel-by- the-Sea
831.624.3477

Offering attire for men and women who prefer a classic look.

Pacific Trading Co.
1224 Pacific Ave.
Santa Cruz
831.423.3349
504C Bay Ave.
Capitola
831.476.6109
facebook.com/pages/pacific-trading-co/65027935549

Independent, local, family-owned women’s apparel boutique.

ART GALLERIES & HOUSEWARES

Annieglass
310 Harvest Drive
Watsonville
831.761.2041 x21
annieglassstore.com

Locally designed and handmade slumped-glass plates, bowls and serving dishes that add famed art and style to the dining room.

Bluestone Imports/The Active Towel
2801 Mission St. (the … Read More

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WINTER 2018 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!


In tune with nature, the Butterfly Effect cocktail at Lucia Restaurant & Bar at Bernardus Lodge in Carmel Valley is made with Empress gin, Clear Creek Slivovitz blue plum brandy, Luxardo and lemon. Photo by Rob Fisher.

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 … Read More

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BROWN BUTTER-BAY LAUREL COOKIES

Irresistibly rich and savory

By Ron Mendoza
Photography By Margaux Gibbons

8 ounces butter
1 bay leaf
¼ cup sugar
½ cup brown sugar
2 eggs
¼ cup flour
½ cup whole wheat flour
¼ cup spelt flour
½ cup oats
1 teaspoon sea salt
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger

In a medium pan, melt the butter with the bay leaf. Continue to cook butter over a medium-low heat until the butter becomes a light brown color and smells nutty. Remove from heat and set aside.

In a bowl, whisk together the sugars and eggs until slightly fluffy. Remove bay leaf from the butter and pour butter into sugar mixture. Whisk until combined. Sift in dry ingredients and fold by hand using a spatula. … Read More

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BIG SUR CHANTERELLE RISOTTO


Photo by John Cox

Courtesy chef Craig von Foerster

Sierra Mar was my first real cooking job out of culinary school. Chef Craig was an incredible mentor to me and many other young cooks who had the opportunity to spend time in his kitchen. His chanterelle risotto recipe remains one of my all-time favorite mushroom dishes. Sometimes it’s impossible to improve on a classic recipe and I hope you will enjoy this iconic Big Sur dish! Chef Craig was kind enough to let us use this classic recipe that was originally published in the Sierra Mar cookbook.

RISOTTO BASE

2 cups vegetable stock
2 tablespoons olive oil
1/4 yellow onion, finely diced
1 cup carnaroli rice

Place stock or water in a saucepan and bring to simmer. In a 2-quart … Read More

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