Author Archive | Pete Rerig


“We’re seeing a slight dip in yield, with smaller grapes
and clusters, but the quality of the fruit is phenomenal, and
I’m really excited about the vintages that we’ll be seeing.”

– Dean De Korth, winemaker at Bernardus

Morgan Winery’s Double L Vineyard

It’s early November in the Santa Lucia Highlands, and there’s a flurry of activity on the 49 acres of the Double L Vineyard, home of Morgan Winery. Pickers move down row after row of Pinot Noir, Chardonnay, Syrah and Reisling grapes, plucking fat bunches from the vines. Trucks ride along the dirt roads, loading up hundreds of containers ready for transport to the winery’s facility in Salinas, where they’ll be pressed and most will be placed into French oak barrels where they will be transformed into award-winning … Read More

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Chef David Graham
Rare fish: Chef David Graham is one of just a half dozen
or so sustainable sushi chefs in the nation. Photo by Ted Holladay.

As sun streams in the huge arched windows of Geisha Sushi, Chef David Graham beams.

“Just look at how beautiful this Arctic char is,” says Graham, showing off the plump, silky, 14-inch cuts.

“It’s sustainably farm raised in ideal conditions—no pollutants— and every bit as delicious as its cousin, the salmon.”

Moving down the row of fresh-as-can-be seafood, he holds up a slab of Tombo Ahi, a species of Pacific Albacore that isn’t suffering the same fate as its overly fished and endangered relative, the bluefin tuna. “It has a buttery taste, very mild and tender,” Graham says. As delighted as Graham is to display the … Read More

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Point Pinos Grill Debuts New Fall Menu for Restaurant Week

ppg-feature2The bold lines of the Frank Lloyd Wright-style Point Pinos Grill were perfectly framed by the setting sun, the clouds over the ocean glowing in beautiful shades of red and purple. As a friend and I walked towards the restaurant door, we paused a while on the patio to drink in the magnificent view.

Coming off a renovation and revamping of their menu, we were truly excited to see what Chef Tom Stutzman—a New England Culinary Institute grad and renowned meal-maker in North Shore Lake Tahoe—had in store. From the moment we were seated and began to peruse the menu, we knew we wouldn’t be disappointed.

The new seasonal menu, which makes its debut for Monterey Bay Restaurant Week, brings forth all the delights of autumn in Pacific Grove. Using … Read More

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Tips for loving the planet—and your home—at Eco Carmel

homegrown compost
Guests were offered a complimentary bag of Waste Management’s
organic compost, part of the company’s EarthCare program

More than 50 eco-conscious souls packed the cozy and vibrantly lit space at Eco Carmel on San Carlos Street for a few hours of earth-loving education by Kristi Reimers, proprietor, and Jay Ramos, district manager of Carmel and Marina recycling for Waste Management and its EarthCare programs, Wednesday night.

While a representative from Heller Estate Winery—producer of 100% organically grown wines—kept everyone’s glass full, Reimers and Ramos answered questions from the curious on everything from the benefits of using completely organic compost and closed-loop landscaping (that diverts 1,000 tons of material from landfills every day) for their homes to Waste Management’s ongoing efforts to push single-stream recycling throughout the country.

Jay Ramos, district manager for Waste Management
Jay Ramos, district Read More

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Go Wild at a Foodie Retreat in Big Sur

By Pete Rerig


Looking to engage your hunter–gatherer spirit this winter? Or just interested in enjoying a spectacular meal of chanterelles and other local wild delicacies, prepared by a talented chef and served in a lush Big Sur setting where they thrive?

If so, the Esalen Institute has a winter getaway for you: The centerpiece of the self-directed Golden Chanterelle Wild Foods Retreat will be Chef Talia Rotter’s multi-course foraged foods extravaganza on Thursday, Jan. 26.

Big Sur’s climate is ideally suited to wild mushrooms, and one of the local favorites is the golden chanterelle. Orange or yellow, meaty and funnel shaped, the familiar fungus features a fruity fragrance reminiscent of apricots and a mildly peppery taste that makes it perfect for a variety of cooking applications.chanterelle1

The Esalen dinner … Read More

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