Author Archive | Kathryn McKenzie

Grand Opening of Salinas Butchery, Sausage Shop

January 15, 2019 – Knowing where Zio Brand Meats is located is like being part of a secret society. Located at the back of a warehouse along Highway 68 in South Salinas, it has minimal signage and a bare-bones appearance.

But over the past year, locals have gradually been let in on the secret, through friends and family sharing the news that a new specialty butcher shop was in the neighborhood. And now owners Ellis and Lindsay Almond are getting ready to open up their business to what they hope will be an even wider circle of customers.

They’re holding a grand opening celebration, serving up sandwiches made from their handcrafted sausages, this Thursday from 11am-2pm. Zio Brand will continue having a monthly sausage barbecue every third Thursday of the … Read More

Continue Reading ·

Fishermen Take Center Stage During Get Hooked Restaurant Week

January 8, 2019 – Local seafood—and the people who catch it—will be in the spotlight beginning Monday at more than a dozen Monterey Peninsula restaurants during the first-ever Get Hooked restaurant week, part of California Restaurant Month.  

From January 14-21, the Get Hooked campaign is luring residents and visitors alike to try seasonal local fish at restaurants in Monterey, Carmel and Pacific Grove, with sweet, flaky rockfish and rich, buttery sablefish taking center stage.

It’s all part of an effort to link local chefs with local fishermen, and to show diners how important it is to eat freshly harvested seafood that comes from Monterey Bay—supporting the region’s commercial fishing industry as well as celebrating the best of what’s right here.

Shockingly, 90 percent of the seafood that is consumed in the … Read More

Continue Reading ·

Prunedale Wine Family To Open Restaurant

December 18, 2018 – Like many other small wineries, Kevin Olson Vineyards finds itself in a slightly frustrating situation: its output is not enough to attract the attention of a large distributor, but how then to get its wines out to potential fans?

If the winery was in Carmel or Santa Cruz, it would be a no-brainer—a tasting room would be the way to do it. But Olson Vineyards is in Prunedale, the rural, somewhat scattered North Monterey County community that is better known for its beer-drinking, pickup-truck-driving lifestyle.

But the Olsons—Kevin, wife Patti, and sons Nick and Parker— have persisted. And now, their tasting room/wine bar 101 Wine Press is close to becoming reality, and will offer Olson chardonnays and pinot noirs as well as a selection of premium … Read More

Continue Reading ·

ReadyCycle: Earth-Friendly Packaging Makes a Difference

Sambrailo Packaging made history back in 1987 when it introduced the very first plastic clamshell package for produce—a package that was stackable, protected, and gave customers a clear view of what was inside.

Now the Watsonville-based company is making history again, this time by developing an industry-changing corrugated cardboard container that is simple to recycle and easier on the environment.

The new package category, called ReadyCycle, can now be seen containing cherry tomatoes, figs, strawberries, and other produce items at Monterey Bay-area grocery stores and farmers’ markets, as well as at other retailers and grocers across the United States.

It was a change that the management at Sambrailo felt strongly about from the top down. President and CEO Mark Sambrailo, the third generation of the family to run the company, … Read More

Continue Reading ·

It’s a Vegan Winter at Monterey Bay Aquarium

December 11, 2018 – Matt Beaudin likes to push the envelope. The Monterey Bay Aquarium’s executive chef has broken new ground in forming partnerships with farmers and fishermen to bring local bounty to his menus. Now he’s championing another innovation: a winter menu for the aquarium restaurant featuring mostly vegan and vegetarian dishes.

It’s all part of Beaudin’s ongoing commitment to the environment, as well as a way to “get people talking,” as he puts it.

“I hope it inspires people to get excited and to understand that vegan and vegetarian food doesn’t have to be boring,” says Beaudin, who plans to launch the seasonal menu around the beginning of January. “There’s a huge message in there.”

And it’s also a call to action of sorts: Beaudin hopes it will … Read More

Continue Reading ·

Facebook

Twitter