Author Archive | Sarah Wood

John Cox’s Bear & Star to Open Next Week

April 25, 2017 – If your travels this spring are taking you to Santa Barbara wine country or points south of there and you’re looking for an exciting, unique and stellar new restaurant along the way, you won’t want to miss the Bear & Star in Los Olivos.

Starting next Monday May 1st, the latest restaurant launched by former Post Ranch Inn executive chef John Cox—who is also a partner at Cultura – comida y bebida in Carmel—will open its doors for breakfast, lunch and dinner prepared in a style Cox calls “refined ranch cuisine.”

As Edible Monterey Bay first reported when Cox disclosed his plans to serve as partner-chef with Eli and Ashley Parker in the new venture last December (click here to read) the star in the … Read More

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Poke Lab Going Mobile on Wednesday

April 4, 2017 – Devotees of the Poke Lab’s creative, uber-fresh, sustainable fish and made-from-scratch sauces rejoice: Tomorrow the downtown Monterey restaurant is taking its wildly popular food on the road, debuting regular service to the public in other parts of the area from its food truck.

Until a soft launch last week, the Poke Lab’s big white van could only be found catering to the lucky guests at private or special public events.

But starting this Wednesday April 5, it will serve anyone who gets his or herself to the bottom of Harris Court in Monterey’s Ryan Ranch business neighborhood on Wednesdays between 11:30am and 1:30pm—or before the vehicle runs out of food.

And later this spring, expect the truck to add new locations, starting with Carmel, and additional days … Read More

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EDIBLE ENTREPRENEURS: FINE FOOD, REINVENTED

How three new ventures—
Home restaurant, Cultura – comida y bebida
and Revival Ice Cream — are helping
reshape our local food culture

fine-food-reinvented
Top Left: Ron Mendoza, Revival Ice Cream; Top Right: Brad Briske, Home;
Bottom: Kyle Odell, Matt Glazer, Michelle Estigoy, Michael Marcy,
Sarah Kabat-Marcy and John Cox, outside Cultura

PHOTOGRAPHY BY MICHELLE MAGDALENA

Is fine dining dying—or even dead?

This question has been bandied about for years as restaurant costs have risen and American culture has become more casual. After all, “fine dining” refers at least as much to a highly formal, labor-intensive and solicitous manner of service as it does to food prepared with the finest ingredients and techniques. Many of the country’s most renowned chefs have been opening more casual eateries for some time now, and … Read More

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Artisanal Butcher Shop Coming to Seaside

IMG_3121February 14, 2017 – The Monterey Peninsula will soon have its own modern, artisanal butcher shop.

Partners Jason Balestrieri and Kevin Hincks—who met when they were both chefs at Cantinetta Luca in Carmel—are aiming to open a full-service, whole-animal butcher and housemade charcuterie emporium called the Meatery in June or July.

“We’re going for the classic butcher feel and we want it to be more customer oriented than anything else around here,” Hincks says. “One of us will always be here to greet the customers.”

The partners are completely renovating the space the business will occupy at 1534 Fremont Ave. near Broadway in Seaside.

Aside from the attentive service, the other classic touches the partners have planned for the massive, 2,200 foot space include pressed tin ceilings.

The Meatery will also be … Read More

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Grist for the Mill: Winter 2016

gristSum16Nothing defines the Monterey Bay area’s local food scene and our local food itself more than our farmers. Just as the seafood from our namesake bay and the foraged delicacies from our coastal woodlands, the remarkably diverse and prodigious harvest of our farms and ranches fires the imaginations of our chefs, food artisans and home cooks. And ultimately, it’s the bounty of our farms and ranches that makes up most of the local food on our plates.

If you’ve met any of them, you also know that our farmers are some of our region’s most fascinating people.

Yet unless you live on a farm or are lucky enough to count some of our farmers among your friends, odds are you seldom get a chance to step onto a local farm. … Read More

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