WINTER 2018 TABLE OF CONTENTS

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
  Sweet times for award-winning Mutari Chocolate in Santa Cruz
  Hollister’s best little Mexican-style bakery is a long family tradition
  Olive oil is putting tiny San Ardo on the map, with a fifth-generation family ranch now a modern day agricultural success
18 WHAT’S IN SEASON DUNGENESS CRAB
Master of the winter table and essential catch for the local fleet
29 FOODSHED
WINTER FARMERS’ MARKETS
A complete guide for the Monterey Bay area
32 BACK OF THE HOUSE
GLOBAL ORGANIC
Sustainably sourced international cuisine is more diverse and plentiful than ever before in the Monterey Bay area
39 IN THE KITCHEN
TALKING SHIITAKE
Whether foraged, cultivated or home grown, mushrooms are a passion for chef John Cox
47 BEHIND THE BOTTLE
VINTAGE FRIENDSHIPS
Now in its 42nd year, Redwood+Vine is a place for do-it-yourself winemakers
50 EDIBLE COMMUNITY
MUTUAL MEDICINE
Cooking for friends in need
54 THE PRESERVATIONIST
ORANGE CRANBERRY MARMALADE
Perfect for a winter holiday breakfast or brunch
57 DINE LOCAL GUIDE
72 LAST BITE
BROWN BUTTER-BAY LAUREL COOKIES
Irresistibly rich and savory
  RECIPES IN THIS ISSUE
24 Dungeness Crab Lasagna with Greens and Mushrooms
24 Endive Salad with Shaved Fennel, Persimmons and Dungeness Crab
37 Cashew Cauliflower Curry
45 Big Sur Chanterelle Risotto
54 Orange Cranberry Marmalade
72 Brown Butter-Bay Laurel Cookies

  COVER PHOTOGRAPH:
Yellow oyster mushrooms at Far West Fungi in Moss Landing
by Patrick Tregenza
  CONTENTS PHOTOGRAPH:
Decadent brownies and drinking chocolate at Mutari in Santa Cruz
by Patrick Tregenza

 

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