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Cooking up a Sea Change

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Jellyfish, by Deborah Luhrman

Calls for a blue revolution in aquaculture, a new deal for oceans and more sustainable farming practices punctuated the 11th annual “Cooking for Solutions” extravaganza at the Monterey Bay Aquarium on May 17–20.

The conference and food festival brings together celebrity chefs and environmentalists to advance the cause of sustainable seafood under the aquarium’s famous Seafood Watch program.

“Seafood Watch is a decade-old movement on behalf of sustainable fishing for ocean-friendly, well-caught seafood,” said Aquarium Director Julie Packard, adding that 40 million Seafood Watch pocket guides have been distributed to date and a free smartphone Seafood Watch app is also available.

“It’s difficult for any chef to have the time and smarts to research all of this, so I am forever and ever indebted to … Read More

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EMB Brunch Club Pops Up in Big Sur

Hiking and a very special breakfast, sweeping ocean views included

Restaurant_at_Ventana_Chef_Truman_JonesKick off your Memorial Day weekend with a hike in breathtaking Big Sur followed by brunch at the renowned Restaurant at Ventana—all part of Edible Monterey Bay’s very first pop-up brunch on Saturday, May 26th.

Following up on the success of EMB’s Pop-up Supper Clubs at Lokal in Carmel Valley in March and at Charlie Hong Kong in Santa Cruz in April, we have teamed up with Ventana for another fun and delicious event.

The day will start at 10:15 when you meet your guide Stephen Copeland in the lobby of the Ventana Inn & Spa and set out on an easy one-hour hike through the beautiful Big Sur wilderness. Stephen owns the company Big Sur Guides and … Read More

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Food Town: A very fun reinvention of the farmers’ market in Sand City

Sand City’s Independent Marketplace will be back tomorrow, Thursday, May 3, at 600 Ortiz Ave. from 4–9pm with its fresh and local organic produce, live music and terrific local drink! The theme is “Tres de Mayo,” a warmup for Mexican Independence Day; expect a tequila tasting and Latin-inspired hot foot from Vivas Organic Mexican Restaurant, Taquitos Nayarit, Mundaka, Cruz N Gourmet, Babaloo Cuban Cuisine, Aqua Terra Culinary and Wild Plum, and all sorts of local art and artisanal food products. It’s free with suggested donation to the night’s nonprofit partner, the Agriculture and Land-Based Training Association. A kids’ area, an ATM and a bag check for your goodies will be provided. Read on for Mike Hale’s account of how it all got started and what a blast it was Read More

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Earth Day Delight

Photos by Patrice Ward

Chaing Mai noodles, a chance to meet fellow environmentally–minded foodies and tips for growing organic blueberries were all part of the menu at Edible Monterey Bay’s second Popup Supper Club, with Charlie Hong Kong and the UCSC Farm & Garden.

chkBlog-2The premise of Edible Monterey Bay’s new Supper Club series is ultimately all about community building, creating opportunities for the public to come together, sharing a delicious meal and cultivating bonds that celebrate the food of our region. The platform is also aimed at thanking the magazine’s supporters, and it is exciting to think of the possibilities that could come out of the new monthly event. The magazine’s lastest Supper Club, its second, proved to be a terrific example of what could result.

chhkBlog_3Breaking from your … Read More

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Local fare gets its 15 minutes of fame

Monterey Bay’s own seafood, fruits and veggies are on the rise at Pebble Beach Food & Wine

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The talent: From left, Ben Spungin, Levi Mezick, Gus Trejo and Craig von Foerster

The Monterey Bay region’s extravagant wealth of locally grown delicacies—like our talented local chefs—have generally played a minor role at Pebble Beach Food & Wine, the massive annual foodie blowout staged by Monterey’s Coastal Luxury Management. But at a special lunch held as part of PBF&W at Restaurant 1833 on April 13, local food played a starring role in a meal that also brought together some of the area’s best chefs.

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Playing: Ben Spungin and Levi Mezick,
with chocolate mustaches made by Spungin

The lunch, “Vineyard, Farm & Sea: Monterey’s Bounty,” featured homegrown abalone and a variety of local … Read More

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