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Primal Fire Chef Headlines Pebble Beach Food & Wine

April 9, 2019 – They started building the fire days ago, well over a week before the “House of Mallmann” parties were set to begin at Pebble Beach Food & Wine.

That’s because it’s a quite a fire. And quite a pair of parties.

The fire will rise from the heart of a huge iron dome, its latticework draped with ribeye steaks and chicken, cooking slowly for as many as 12 hours, with a massive 10-foot-diameter custom cast-iron plancha grill sizzling shellfish and whatever’s most fresh from local fisherman. 

Everything from fennel to potatoes will roast in ashes nestled on the grounds of a $40 million estate. The party will run a cool $1,750 a la carte, and feature what promotional copy calls “an idea of life so many of … Read More

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SF Rising Star Chef Joins La Posta

La Posta’s new chef Dante Cecchini

April 9, 2019 – We all know that change can be bittersweet. And for many of us who recently learned about the changes happening at La Posta in Santa Cruz, a little bit of remorse might be felt at the thought of seeing chef Katherine Stern’s delicious food go away.

Stern, who helmed the local gem for almost a decade, and whose dishes transformed many patrons into regulars over that time, has left the restaurant to pursue her own next steps. But the shift has been amenable and the departure was on very good terms.

She says, “I am grateful and honored to have had the opportunity to serve as head chef at La Posta for the last nine years. I was fortunate … Read More

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Santa Cruz Cheese Man Aims for World’s Top Honors

April 9, 2019 – César Olivares—gourmet foods manager at Staff of Life market in Santa Cruz—is in France this week to prepare for an upcoming competition. 

Not just any competition, but the Mondial du Fromage, a biennial test that on June 2-4 will determine the best cheesemonger in the world. 

Twelve people are competing this year, by invitation only. César is the first Latin American ever to compete.

Like the Oscars, just being invited is an honor—a recognition of one’s gifts. 

Olivares says he became a cheesemonger by accident, “It was really a result of wanting to learn more, and more, and more.”

Born in Mexico, Olivares grew up in Los Angeles and arrived in Santa Cruz as a student, graduating from UCSC with a BA in political science. He … Read More

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Excitement Builds as Alta Bakery Prepares to Open Thursday in Historic Adobe

April 2, 2019 – Alvarado Street’s influx of superb chef-driven restaurants that are at once casual in atmosphere and serious in their from-scratch techniques and elevated sourcing will see an especially big bump this week when Alta Bakery and Café opens in the historic Cooper-Molera Adobe complex. 

Located at the top of Alvarado where it and four other streets—Polk, Jefferson, Pearl and Munras—meet, Alta offers an exciting intersection of the property’s past history and the new directions modern restaurants are taking. 

Likewise, the gorgeous space itself and its inventive food reflect an intersection of the very personal—and luckily for guests, very exceptional—experiences and influences of Alta’s partner-culinary director Ben Spungin, formerly executive pastry chef at Post Ranch Inn’s Sierra Mar, Bernardus Lodge and Restaurant 1833 and his Alta Group partners—director … Read More

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Klaus Georis Launches New Dinner Series

April 2, 2019 – Chef Klaus Georis is launching what he calls a “six-month residency” at the Stationaery in Carmel ahead of opening his highly-anticipated new restaurant in Seaside later this year.

Beginning this week, Georis will be serving a four-course prix fixe dinner at the Stationaery every Thursday, Friday and Saturday night.

“I’m using this as a pilot project to try out the style of food I cook and see how people receive it,” says Georis, who describes his style as minimalistic and European. 

A menu posted for the first dinner of the residency starts with Parmesan and black truffle soup, followed by white asparagus with iberico ham, fermented asparagus and elderflower honey. The third course listed is grain porridge with green garlic, aged goat cheese and ramps and the … Read More

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