Edible Monterey Bay: Fall 2016 | No. 21

7

EDIBLE NOTABLES

FINE, HEALTHFUL FOOD FOR THE 99%, FEEDING SOULS, DRINKS TO GO

16WHAT’S

IN SEASON FARM TO LUNCHBOX

A farming mom’s own strategies for getting the healthful, delicious fall harvest into your kids’ lunches—and their stomachs

22ON

THE VINE RIVER ROAD REVIVAL

Once sleepy, this beautiful wine trail is attracting fresh attention

28ROADSIDE

DIARIES THE WILD, WILD EAST OF MONTEREY COUNTY

South County is both more tame and more tasty than you might think

34EDIBLE

ARTISANS SECRET WEAPON

Knife sharpeners are some of the most valued, yet seldom sung heroes of our local culinary world

38BACK

OF THE HOUSE CHEF IN MOTION

Aubergine chef Justin Cogley getsout of the kitchen

44THE PRESERVATIONIST KIMCHI

Easy to make, this Korean obsession is nutritious as well as luscious

47DINE LOCAL GUIDE

59LOCAL SOURCE GUIDE

64LAST

CALL EATING AT HOME

An illustrated reflection on why and what we eat at home

FALL FARMERS’ MARKETS online at www.ediblemontereybay.com

COVER PHOTOGRAPH

Pressed squash blossoms at Aubergine by Kodiak Greenwood

CONTENTS PHOTOGRAPH A KraftBar event by Rebecca Adam

RECIPES IN THIS ISSUE

15 Rosemary Whiskey Sour 45 Spicy Kimchi Online at www.ediblemontereybay.com:

•Serendipity Farms’ Veggie Burgers

•Salmon with Rice, Smoked Avocado and Purée of Zucchini

GRIST FOR THE MILL

MONTEREY BAY

e word “community” gets thrown around a lot, but it can be a murky thing. Gone are the days when most of us knew all of the neighbors on our streets; at the same time, we stay virtually connected with hundreds of “friends” whom we may not know at all beyond their Facebook or Twitter feeds.

Still, there is a true sense of community in the Monterey Bay area and we’re deeply grateful for it.

As we write this letter, the Soberanes Fire has burned more than 76,000 acres of our region, including the homes and farms of some beloved members of our local food community. While devastating, the fire has also shown our community’s remarkable impulse to help when others are in need. At a benefit at the Monterey Bay Aquarium—which drew 2,800 people on just one week’s notice—we spoke to a firefighter from Southern California who told us our community’s outpouring of support was the best she’d ever seen. It’s no surprise that food people were at the forefront of this awesome support!

We would never wish for more fires like this, but we’ve noticed that it has made our community even stronger. Neighbors have begun talking more than ever, social media channels have been flooded with he lp and information, and benefits like the one at the aquarium have both raised dollars and brought the community together physically.

Our most profound hope when we started this magazine five years ago was that we would be able to help nurture our local food community. We recognized that the people who live here tend to share a passion for food, whether it be growing it, catching it, cooking it or simply enjoying it. But food lovers were not so connected to one another, especially across various parts of the bay.

Perhaps most importantly, the farmers, chefs and other purveyors who were seeking to offer food that not only tastes delicious but also nourishes the body and does not harm the planet needed a way to reach a supportive public. We wanted to step in and champion those local heroes in partic ular.

We can’t believe it’s been five years already—this issue marks our fifth anniversary!—but if the amount of delicious, healthy food out there and the strong sense of connection so many of our area’s residents feel with our local food community are any indication, we think we’ve had a lot of success.

Our work is far from done, however, so we want to thank our staff, contributors, readers and especially the many wonderful advertisers who stand by our side in this mission. Without their support, both in print and online, Edible Monterey Bay literally would not exist. So we hope that now more than ever, you’ll take note of their ads and use our Local Source Guide and Dine Local Guide to seek them out. ey deserve your thanks for being the terrific community supporters that they are—day in and day out, fire or no fire.

Cheers, Sarah Wood and Rob Fisher

PUBLISHER AND EDITOR Sarah Wood Sarah@ediblemontereybay.com 831.298.7117 or 831.238.1217

CO–PUBLISHER AND ASSOCIATE EDITOR Rob Fisher DEPUTY AND DIGITAL EDITOR Deborah Luhrman

COPY EDITOR Doresa Banning

LAYOUT DESIGN Melissa Petersen

SOCIAL MEDIA MANAGER Katie Reeves

EDITORIAL ASSISTANT Rosie Parker

AD DESIGN Dina Clark • Bigfish Smallpond

Design • Jane Bolling Design • Marilet Pretorius Melissa oeny Designs

CONTRIBUTORS Rebecca Adam

Jordan Champagne • Jamie Collins • John Cox

Zoe Fisher • Diane Gsell • Margaux Gibbons Kodiak Greenwood • Michelle Magdalena Camilla M. Mann • Cathy Matusicky Kathryn McKenzie • Rosie Parker Patrick Tregenza • Amber Turpin Patrice Vecchione

ADVERTISING SALES

ads@ediblemontereybay.com • 831.298.7117 Shelby Lambert 831.238.7101 Kate Robbins 831.588.4577 Ola Rocha 802.734.7635 Sarah Wood 831.238.1217

DISTRIBUTION

Mick Freeman/Newspaper Taxi Mike Baroni/Green Pedal Couriers

CONTACT US: Edible Monterey Bay P.O. Box 228, Carmel Valley, CA 93924 www.ediblemontereybay.com 831.298.7117 or 831.238.1217 info@ediblemontereybay.com

Edible Monterey Bay is published quarterly. All rights reserved. No part of this publication may be used without written permission of the publisher. Subscriptions are $28 per year at www.ediblemontereybay.com. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our apologies and notify us. We also welcome letters to the above address. ank you.

Photo by Zoe Fisher

After spending more than 25 years cooking in the fine dining world, Tammy Ogletree and Chad Greer, the wife and husband chef team behind Earthbelly, a new casual eatery in Santa Cruz, are proud to be making sophisticated yet affordable, organic, non-GMO food for a more inclusive community.

“As chefs we’ve always wanted to do something that’s aligned with our morals,” Ogletree says. “We wanted to do something for the greater good that could really help people in a sustainable way.”

Ogletree and Greer met in a kitchen in San Francisco and later moved together to New York City, where they spent several years work-

EDIBLE NOTABLES EARTHBELLY

Finely prepared organic fare for the 99%

BY ROSIE PARKER PHOTOGRAPHY BY ROB FISHER

ing the fine dining circuit. In 2004, they opened their own farm-to-table, upscale bistro in New York’s Hudson Valley—a chef’s dream of organic farms and pasture-raised meats.

at restaurant, Beso, was a huge success.

But Ogletree says that not long after it opened, she and Greer began meditating on the inequality in the world and dreaming of doing something about it by starting a place that, like Earthbelly, would be more accessible.

Meantime, when the financial crisis hit in 2008, the couple introduced a Recession Menu at Beso. Where filet mignon would be on the main menu, the Recession menu would feature

a hanger steak for half the price. eir innovative, conscious cuisine earned the restaurant a write-up in e Wall Street Journal.

After closing Beso in 2011, the couple began planning to return west. ey eventually settled on the Central Coast in 2013, a few weeks before their son, Maxx, was born. Greer took a job as executive chef at LB Steak on Santana Row in San Jose while they looked for potential spots in Santa Cruz where they could open a restaurant to put their philosophy into practice.

Partners in conscious cuisine: above, Chad Greer, Tammy Ogletree and Sarah Davis.

Knowing that it is important for them to maintain balance between family life and their restaurant duties, the couple felt it was auspicious when in 2015 they met Sarah Davis, who is now their business partner and general manager, at a park where their children were playing.

“It was a very organic start to a relationship,” Ogletree says of the instant connection, “and our sons both loved dumptrucks!”

Earthbelly opened its doors in late July and has managed to stand out even in the Santa Cruz food scene, which has long been an organic, farm-fresh mecca.

To help keep prices down, Earthbelly uses a no-fuss dining setup with counter service and unbreakable, stylish tin plates. Yet the restaurant, which is an open and airy space, decorated with repurposed wood and planters mounted to the walls, still maintains a feeling of elegance not so common at casual restaurants.

e menu is broad—it ranges from soups, salads, pizzas, sandwiches and burgers to chicken and seafood entrées—and the culinary talent of Greer and Ogletree can be found in the details of each dish. Greer’s New England Clam Chowder ($4.50/$7.25) is light in body but rich in flavor with whole savory clams bursting open. e Chili & Cornbread ($9.95) has the added depth of smoked flank steak and the cornbread, moist yet gritty with whole kernels of fresh, summer corn, is perfect either dipped in the soup or slathered with the accompanying honey lavender butter. Housemade ricotta provides dishes like the summer squash and eggplant Veggie Pizza ($14.95) with a creamy, tangy kick.

To prepare these dishes, Earthbelly sources ingredients from many local family farms, including Route 1 Farms, Pinnacle Organically Grown Produce, Happy Boy Farms and New Natives.

ose with cookie cravings will be pleased to see that Ogletree, a pastry chef, bakes a seriously chocolatey chocolate chip cookie and an enormous and soft peanut butter and jelly thumbprint. Other bakery offerings include focaccia with a perfect, airy crumb, and Ogletree’s specialty, carrot cake. Gluten-free, dairy-free and vegan menu options are available. An organic beer and wine list helps round out the dining experience.

Ultimately, Ogletree and Greer hope Earthbelly, which they very consciously call a “food stop and meeting place” on the eatery’s website, will help make both their customers and the planet healthier.

“People are constantly on the run, but that doesn’t mean that you have to put things in your body that are bad for you and the earth,” Ogletree says. To fulfill your on-thego need s, there are display cases full of prepared foods, baked goods and juices. Delivery service is also available.

“We want to be that place people can count on. ere’s a lot of integrity behind our food and we are here to serve the community.”

Rosie Parker, a native New Englander, likes to complain of missing home while living the Santa Cruz highlife—surfing, hiking, writing and working for a delicious craft brewery.

Earthbelly 381 Soquel Ave. • 831.621.2248 www.eatearthbelly.com

EDIBLE NOTABLES

FOOD FOR THE SOUL

A chef feeds spirits as well as stomachs at Monterey Beach Church

BY DIANE GSELL PHOTOGRAPHY BY PATRICK TREGENZA

It’s a Friday morning in early summer and Alvin Siekert is assessing the local bounty on offer at the Monterey Bay Certified Farmers’ Market at Monterey Peninsula College. He grabs a fresh bunch of summer savory to pair with the salmon he’ll serve in a frittata that Sunday. en he weighs his budget restrictions as he considers the asparagus he’d like to serve alongside the frittata.

Unlike many of the chefs who seek inspiration at this market, Siekert can’t adjust what he charges for his meals to reflect the cost of ingredients. e price is always the same: zero dollars and zero cents.

e clientele? “Our friends who live outdoors,” is the respectful and loving term that founding pastor and advocate for the homeless, Brian Bajari, uses to describe the men and women Siekert cooks for at Monterey’s unofficial Beach Church every Sunday. e church has served Monterey’s homeless for six years, putting forth a welcoming vibe to all, regardless of faith—or non-faith—at its informal services near the Del Monte Beach volleyball courts. A nd at least as impor-

tantly, the breakfast that Siekert serves before the services offers a chance for community volunteers and the homeless attendees to break bread together, feeding souls, as well as stomachs, and creating greater understanding. “e culture of hospitality always overcomes the culture of demonization,” Bajari observes.

To that end, Siekert takes it upon himself to provide a dignified culinary experience and the most healthful and delicious food he can.

Sometimes there will be a brisket or two, slow roasted for no less than 14 hours. ere’s almost always a fresh, vibrant salad accented with fresh lime juice and maybe a hint of maple syrup. Nutrient-rich quinoa might find its way into the mix, and a seasonal fruit crumble or a quick bread might balance the savory offerings.

Quick to share the credit, Siekert makes it clear that he doesn’t provide the meals alone.

His Pacific Grove neighbors were the original donors to cover his expenses, and he now seeks contributions from those who pass by his displays at area farmers’ markets and outside of Grove Market.

One of Siekert’s greatest sources of pride stems from the fact that some of his original Washington Park donors are still contributing today, nearly five years later.

ere are those businesses and individuals who pitch in a few dollars and others who have provided quality ingredients at a discount.

ere are also those who donate time by helping to cook or serve. From commercial kitchen pros to home chefs to high school students, Siekert has a loyal inner circle of culinary assistants.

But he discourages donations of prepared food.

“I rarely accept food because I don’t know the provenance of it,” he says, noting that many of the attendees have compromised immune systems, and he fears donated prepared foods might be spoiled and make them sick.

People who know him have compared Siekert’s quirky charm to that of a character out of a Steinbeck novel, and his path from a childhood in Milwaukee to the Monterey Bay area is certainly colorful: At the age of four, his family drove him across country to Washington state, camping out along the way, in search of a drier climate that would be better for his health.

As an adult, he worked as a rodeo clown and a search-and-rescue crew member before fine-tuning his culinary skills while working at the Sundance Lodge (now called Reindeer Lodge) on the Mount Rose Highway corridor outside of Reno. Now retired, he eventually settled in the Monterey Bay area where he worked as a caterer for 22 years.

When Siekert saw a need for his talents at the Beach Church, he initially began volunteering on a monthly basis.

“People help people,” Siekert says, noting that he was introduced to this ethic in the campgrounds his family stopped in on their way across country when he was a child. “I saw a need, I have a skill set, and I like to use it.”

Gradually, Siekert realized that the Beach Church attendees were starting to count on his memorable meals and missed them when he

On the beach: opposite, upper right, Alvin Siekert serving breakfast. Other images picture clients, volunteers, and the breakfast Siekert prepared for them.

didn’t show. So a year and a half ago, Siekert made a commitment to contribute on a weekly basis and he hasn’t missed a Sunday since.

He spends weekdays gathering donations and purchasing ingredients and then the real cooking starts on Saturday nights.

From 10pm, when the regular kitchen crew at Tillie Gort’s Café in Pacific Grove finishes work, until 8am Siekert and his team of volunteers create the next day’s meals.

When morning comes, Siekert loads his Beach Church bus to take the feast to a thankful group—lately about 75—gathering on the beach.

It’s a poignant reminder of how precarious the lives of the Beach Church’s attendees are that Sunday Beach Church services must be cancelled if it rains. e reason, Bajari says, is that the homeless have no place to go to g et dry and warm up if they get wet, so holding a service in the rain would subject attendees to the risk of hypothermia and even death.

But the bus—which was funded through a GoFundMe campaign organized by fellow Pagrovian, Casey Lucius—allows Siekert on rainy days to serve his food to attendees right on the bus, or to send it with them in to-go containers to eat wherever they’re finding shelter.

To say that Siekert’s meals are appreciated would be an understatement.

Beach Church attendee Rana Ghana finds the gatherings to be a relaxing respite from a living environment that can be quite stressful at times. e produce is what she most looks forward to. “Being new to the Salad Bowl of America, I really appreciate the freshness of it all,” she says.

is past May, Bajari, the Beach Church’s founding pastor, stepped down from his role leading the Beach Church.

After several weeks of guest pastors filling in on a rotating basis, the Beach Church may have found a new leader in Rachel Bennett. Previously a deacon at Monterey’s Saint James Episcopal Church, Bennett is now a regular and welcome face at the Beach Church Sunday gatherings and has already helped arrange donations such as Ghana’s new tent.

It’s a time of transition, but the ministry that Siekert provides through his cooking has played an important role in holding the Beach Church together.

“He’s a persistent and stubborn and beautiful guy who will keep it going in all the right ways,” says Bajari of Siekert. “He’s the centerpiece of it all right now for sure.”

Diane Gsell is a freelance food stylist based out of Monterey. A former copywriter, she's always eager to put a few words together when she sees sparks of culinary greatness.

HOW TO HELP: Cash donations toward Beach Church meals may be sent to 220 Forest Park Court, Pacific Grove, CA, 93950; call 831.402.0820 for pickup of donated supplies. Siekert can also be found with a donation table at the Monterey Peninsula College farmers’ market on Fridays, the Pacific Grove Farmers’ Market on Mondays and outside of Grove Market in Pacific Grove on most Saturdays. And, of course, Siekert is always serving food on the beach on Sunday mornings, rain or shine.

EDIBLE NOTABLES ONE FOR THE ROAD

First there were food trucks; now there is KraftBar

BY KATHRYN MCKENZIE PHOTOGRAPHY BY REBECCA ADAM

e Monterey Bay area now has its first bar on wheels, and it has arrived in the form of a beautifully refurbished 1965 Airstream trailer. Decorated wi th whiskey-toned wood and metal and vintage-style Edison lighting, KraftBar seats intimate groups of guests inside with an upholstered nook and bar, and serves dozens more outside.

“When the sun starts to set, everyone starts asking if they can come inside. It’s really cozy and warm,” says KraftBar owner Breana White. “By the end of the night, no one wants to leave.”

Breana, a former caterer, who with husband Toby, bought the 28-foot Airstream intending to make it into a gourmet food truck, decided to shift her focus when she realized she was actually a little burned out on catering. It was the right move to make. e Aptos couple has been comfortably busy since launching the business earlier this year, and expects to ramp up in 2017.

With that in mind, the Whites have added equipment that allows them to serve mixed drinks on tap—a huge time saver at crowded events, such as June’s Meander benefit for the Coastal Watershed Council in

Santa Cruz. For that fundraiser, the Whites served a gin, grapefruit and basil cocktail as well as Mexican mules and whiskey sours.

Breana acknowledges that mobile bars are the trendy thing right now—they can be found in many big cities—but there ar e some good reasons to have one at an event or wedding.

“ey are popping up everywhere. It is more interesting and memorable” than a conventional bar, she says.

KraftBar sets its service apart by its strong commitment to local libations, tapping beers from Santa Cruz Ale Works and Corralitos Brewing Co. and wines by Hunter Hill, Equinox, and Alfaro, among others.

For cocktails, KraftBar uses the gins and whiskeys of Santa Cruz-based distiller Venus Spirits and the handcrafted syrups and mixers of Katie Blandin Shea’s Carmel Valley-based Bar Cart Cocktail Co.

“I’m adding her products as much as possible,” says Breana, who uses a Bar Cart potion to provide an herbal punch for KraftBar’s signature drink, a rosemary whiskey sour. (See recipe accompanying this article.)

Seasonal drinks are also a spec ialty. An example is the Fever Tree Gin & Tonic, which uses Venus Spirits’ small-batch gin, Bar Cart’s Big Sur Bitters, imported Fever-Tree tonic water, sea salt and fresh lemon.

Basic service includes beer and wine, with cocktail service as an add-on. Because

each event is so different, Breana gives each client a custom quote.

In addition to the Airstream, the Whites can also provide satellite bars and scale up as needed to serve the size of the party, be it a birthday, wedding or corporate event.

e bar has its own sound system and Toby, who works in music festival management, can put together custom playlists.

In the future, the Whites plan to offer furniture for rent so lounge areas can be created adjacent to the Airstream. Breana points out that most furniture rented for events isn’t that unique; she’d like to offer something in the modern-rustic vein of San Francisco’s Shelter Co.

Breana says she’s happy with the way the business is progressing, and that she and her husband are continually learning. Next up: making connections with more wineries and breweries in Monterey County.

She also has no regrets about abandoning her original plan to operate a food truck.

“I love it so much more than catering,” Breana says. “It’s so much more fun.”

Kathryn McKenzie, who grew up in Santa Cruz and now lives on a Christmas tree farm in north Monterey County, writes about sustainable living, home design and horticulture for numerous publications and websites.

KraftBar www.kraftbarlounge.com • 831.239.8182

ROSEMARY WHISKEY SOUR

Courtesy KraftBar in Santa Cruz

Serves 1

2 ounces whiskey (KraftBar uses Wayward Whiskey from Venus Spirits) 1 egg white 1 ounce fresh lemon juice 3/4 ounce maple-rosemary simple syrup (recipe below) 2 to 3 dashes Bar Cart Cocktail Co. Big Sur bitters 1 slice fresh lemon Sprig rosemary

Mix together in a martini shaker with a few ice cubes, shake vigorously for 15 seconds and pour over ice. Garnish with a lemon slice and a sprig of rosemary.

Maple-Rosemary Simple Syrup 1 cup maple syrup 1 cup water 1/4 cup brown sugar 3 sprigs rosemary

Combine ingredients in a pot and bring to a boil. Reduce heat to low and cook for an hour or until you can taste that rosemary flavor. Let cool and store in the refrigerator.

WHAT’S IN SEASON FARM TO LUNCHBOX

farming mom’s own strategies for getting the healthful, delicious fall harvest into your kids’ lunches—and their stomachs

A

STORY AND PHOTOS BY JAMIE COLLINS

I have always been interested in nutrition, so when I started my farm 15 years ago, I chose to grow the most vitamin–rich varieties of produce that I could find. I planted red bore kale and cosmic purple carrots because of their high anthocyanin properties. e greens I grew were ones I knew to be chock full of vitamins, like pea shoots, dandelions and spinach. I’ve even harvested edible farm weeds like stinging nettles and purslane for their substantial vitamin B and omega 3 content. I’ve appreciated the abundance and nutritional value of the food I’ve grown, but it wasn’t until I had my boy that I realized how lucky I was to have access to all the farm-fresh, organic produce I would need for a growing child.

ree months prior to giving birth to my son Ivan, I leased a 1-acre blueberry patch. I was craving the delicious antioxidant-rich berries like crazy, and I knew eating several pounds daily was going to be good for my boy’s growing brain. Later, when it was time to feed him his first food, I roasted and blended up our farm-grown butternut squash. His look of amazement when the sweet, orange, drippy squash hit his lips and his excited squeal after his first bite were all I needed to propel me to blend up all kinds of healthy, seasonal plant-based purées. I had a brand new life to care for that had not been inundated with toxins or chemicals and I wanted to try my best to keep it that way: Ivan was my newest experi-

mental crop, and I was determined to help him grow up healthy and strong by introducing him to nutrient-dense foods.

Armed with the books, Baby Greens: A Live-Food Approach for Children of All Ages and Super Nutrition for Babies, I was inspired to get into his diet nutrient-packed avocados, soft-boiled egg yolks, salmon roe, lacto-fermented root vegetables, chicken livers, bone marrow and sweet potatoes, just to name a few. His favorite snack as a baby was probioticladen Garden Variety sheep yogurt with orange-flavored cod liver fish oil and maple syrup, which provided him with loads of immunity-boosting vitamin D and omega 3s. Expanding my kid’s palate was a priority, and my freezer reflected that in the labels that read: goat meat with delicata squash; coconut milk-stewed rabbit with sweet potato, buttered parsnips and carrots; and roasted beet applesauce.

Ivan is three now and a bit pickier, but we believe not so much as he might be had we not introduced him early to many kinds of healthy foods. We still steer clear of highly processed, so-called toddler foods like chicken nuggets and fish sticks and other foods I consider to be empty calories, like bread and cereal.

Instead, Ivan eats what we are having, and I pack this food for his lunch at preschool in a stainless steel bento PlanetBox (aka “num num box”).

I find much joy filling the compartments with an artistic (and healthful) rainbow of seasonal fruits and vegetables, as well as at least two protein sources like hard-boiled eggs, smoked wild salmon, cheese, sardines, turkey and nuts or sprouted seeds. Leafy greens still need to be somewhat hidden inside a rice stir fry, pasta and cheese dish, or bean burrito, but using a littl e creativity helps ensure they get eaten.

PLAN AHEAD

So how does a busy farmer find time for this, you may wonder? It’s true that I can grow most of the vegetables we eat, so sourcing uberfresh ingredients is easier for me than a non-farming mom.

But the most important key to building a balanced lunchbox is planning ahead and preparing a base for your meals each week. And you certainly don’t have to be a farmer for that.

My partner Avtonom and I make at least two different protein and vegetable meals a week, with enough to have leftovers for us all to eat for a few days. Ivan’s lunches are planned around the leftovers and often are simpler than what we make for ourselves. For example, for dinner I will cook two whole chickens with root vegetables like sweet potatoes, parsnips or carrots and a cruciferous veggie like broccoli, Brussels sprouts or cabbage chunks. In Ivan’s lunch I might mix the chicken with sweet corn and butter and top it with sprouted pumpkin

seeds, or add it to mac and cheese with broccoli or kale. Or I might make it into a chicken salad with dried cranberries and walnuts, or simply put the chicken over rice with chopped cabbage and some cranberry sauce on the side.

And even before Ivan is off to school, I try to pump the nutrients into him with a breakfast of poached eggs over a buttered sweet potato rather than less-nutritious toast; we also hold the hash browns in our house and instead, serve breakfast sides like roasted carrots and parsnips or beets.

MAKE IT TASTE DELICIOUS

e best-tasting fruits and vegetables are those that are in season and are fresh. If you don’t grown your own, you can find the freshest, most flavorful specimens by purchasing them at the farmers’ market, because produce found there is grown from varietals selected for their flavor rather than their ability to withstand being shipped for long distances. Farmers’ market produce generally is also recently picked, at the peak of ripeness.

So many times I hear people saying, “My kid doesn’t like this fr uit or that vegetable.” I always ask if the fruit or vegetable was in season when they tried it and if the parents themselves thought it tasted good. Often times I will hear that it was from the grocery store and no, they

I had a brand new life to care for that had not been inundated with toxins or chemicals and I wanted to try my best to keep it that way: Ivan was my newest experimental crop, and I was determined to help him grow up healthy and strong by introducing him to nutrient-dense foods.

didn’t think it tasted very good. If you don’t think it tastes good, don’t expect your kid will either. It’s as simple as that!

To be good tasting, vegetables also have to be cooked with attractive flavor and texture in mind: If a vegetable is overcooked to mush or even if it is undercooked, it most likely won’t be accepted by a kid, let alone an adult.

To make your cooki ng most palatable for young children, minimize strong flavors like herbs and spices and keep it simple: Use butter and avocado or olive oil on vegetables, maybe a drizzle of honey or a sprinkle of cinnamon and coconut oil on bitter root vegetables like turnips. A light sprinkle of a good-quality sea salt like pink Himalaya also brings out the flavor and provides beneficial trace minerals.

I pack a lunch the way I would want it; I try to create a balance of flavors and textures as well as a pleasing presentation. If most of the food in the box is soft, I like to balance it with crunch like raw vegetables and sprouted grain crackers. Eating from the rainbow is not only fun, but a good way to get a balance of nutrients so I take that into consideration as well.

SAVE MONEY

Eating seasonally makes sense monetarily—farmers have abundance of the crops that are in season and will often give bulk discounts. Ask your apple farmer if he or she will sell bruised fruit at a reduced rate; it will save the farmer the trouble of schlepping them back to the ranch and most likely compost them.

Tomatoes are also a crop that keeps producing, and ripe ones won’t hold until the next market. e farmer will surely be happy to sell overripe or soft tomatoes at a discount, so be sure to inquire.

U-picks are also great places to stock up on fruits like berries (which can be frozen for use in smoothies and baked goods through the winter) and vegetables like winter squash at great prices. We at Serendipity Farms have a winter squash and 20-variety tomato U-pick this season starting Saturdays in September in Carmel Valley. Live Earth Farm in Watsonville will hold tomato, apple and pumpkin U-

picks this fall and Crystal Bay Farms in La Selva Beach holds an annual pumpkin patch. (Watch the websites and social media of these local organic farms for details.)

All this bounty and the discounts that come with it also make fall a money saver if you can set aside the time to preserve some of the harvest by canning or freezing it for future lunches and dinners, too.

Before putting up the season’s best, consider making the tomatoes into pasta sauce, soups and ketchups free of high fructose corn syrups. Apples can be turned into cider, pie filling and applesauce. Cucumbers can be fermented into pickles that last in the refrigerator for several months—and most kids love whole dill pickles. I have fond childhood memories of ge tting a giant sour pickle at the local deli each weekend and eating it slowly, making it last several days. Cabbages can be made into krauts that will inoculate your family’s bellies with good bacteria and last for months. Krauts can be a tough one to introduce though, so adding grated carrots or fennel can sweeten it up, making it more palatable to kids.

All in all, I estimate that the seasonal and nearly always organic ingredients that go into each of Ivan’s lunches cost just $2.50 to $3.50, a savings over many less healthy options for home lunches as well as school lunch programs. (Carmel Unified School District charges $4 for lunch, for example.)

DON’T GET DISCOURAGED

If your kid doesn’t eat your healthy options right away, be patient and offer them again. Studies show it takes up to 10 exposures to a food before they decide whether they like it or not.

I learned this the hard way when I made blueberry banana muffins to celebrate Ivan’s third birthday.

My first mistake was that I called them cupcakes, which they kind of were because they had a traditional cream cheese (OK, with a bit of Meyer lemon zest—I couldn’t resist) frosting. But they were not as sweet or as conventional as the cupcakes Ivan’s preschool classmates were accustomed to.

Within two minutes, 12 kids had either decided they hated the frosting or hated the muffins.

Some kids’ little fingers scraped the frosting off while exclaiming, “eeeeeeeeewwwwwww’’ or “is is gross!” before eating the muffins; other kids licked up all the frosting and then dumped the muffins with a thud into the garbage can.

But there was my boy, who has had man y opportunities to learn to love blueberries, cream cheese and, yes, it’s true, a little Meyer lemon zest, wearing his birthday crown and scarfing down the whole thing, not caring what any of the other kids were saying.

I sure hope that lasts.

Jamie Collins is owner of Serendipity Farms and has been growing organic row crops at the mouth of Carmel Valley since 2001. She distributes her produce through a CSA, u-picks and farmers’ markets.

MORE: See Serendipity Farms’ Veggie Burger Recipe and Collins’ Fall Seasonal Lunch Box Tips online at www.ediblemontereybay.com.

LOCAL FOODS IN SEASON SEPTEMBER, OCTOBER AND NOVEMBER

Fruits: Apples • Asian Pears • Avocados • Blackberries** Cactus Pears • Dates • Feijoas**** • Figs • Guavas**** • Kiwis Kumquats • Lemons • Limes*** • Mandarins**** • Melons Nectarines** • Oranges • Peaches* • Pears • Persimmons Plums • Pluots • Pomegranates • Pomelos**** • Quince Raspberries • Strawberries

Nuts: Almonds • Hazelnuts • Pecans • Pistachios • Walnuts

Vegetables: Beans • Beets • Bok Choy* • Broccoli • Brussels Sprouts* • Burdock • Cabbages • Carrots • Cauliflowers* Celeriac • Celery • Chard • Collards • Corn • Cress Cucumbers • Dandelions • Eggplants • Endive • Fennel Garlic • Herbs • Horseradish • Kale • Leeks • Lettuces Mustard Greens • Okra • Olives • Onions • Orach • Parsnips Peas • Pea Shoots • Peppers • Potatoes • Radishes • Rhubarb Rutabagas*** • Salsify • Scallions • Shallots • Spinach Sprouts • Squash, Summer and Winter • Sunchokes • Sweet Potatoes • Tomatillos • Tomatoes • Turnips * = September only ** = Only through October ***= October and beyond ****=November only

Fish: Abalone • Halibut, Calif. • Lingcod • Rock Cod/Rockfish • Sablefish, aka Black Cod • Sanddabs • Sole Sea Bass, White • Spot Prawns • Squid, Market • Tuna, Albacore

Note: Fish species listed are all harvested by local commercial fishermen and rated “good alternatives” or “best choices” for sustainability by the Monterey Bay Aquarium’s Seafood Watch program.

Research assistance by Real Good Fish and Serendipity Farms. For schedule of local Farmers’ Markets, go to www.ediblemonterybay.com.

ON THE VINE

RIVER ROAD REVIVAL

Once sleepy, this beautiful wine trail is attracting fresh attention

BY DEBORAH LUHRMAN PHOTOGRAPHY BY MICHELLE MAGDALENA AND DEBORAH LUHRMAN

Along River Road: is page, Mer Soleil Vineyard; page 25, clockwise from upper right, lavender at Wrath Wines, Odonata Wines’ River Road tasting room, Odonata’s Denis Hoey, and the tasting room at Hahn Family Wines.

Santa Cruz winemaker Denis Hoey was scanning the classifieds section of a trade paper looking for used equipment when he spotted an ad for a cute little winery for sale on the River Road Wine Trail just south of Salinas.

“We’d already been on tons of wild adventures looking at wineries for sale all over the Santa Cruz Mountains,” he recalls, but he packed his family in the car once again and drove down to have a look.

“We walked around and it was that aha moment. It was just what we had been searching for,” he says. “It had a house that fit the family, a barn, a 3,000-square-foot crush pad, enough property to plant on and it was flat!”

Hoey immediately purchased the former Marilyn Remark Winery and moved in with his wife Claire and their two young sons, turning it into the production facility for his Odonata Wines and opening a tasting room he calls Odonata South, to distinguish it from the original tasting room in Santa Cruz, now called Odonata North.

Since setting up shop on River Road two years ago, the 33-yearold winemaker is helping breathe new youthful energy into this highly regarded yet often overlooked wine destination.

It doesn’t hurt at all that Hoey’s a tall and good-looking guy with a mop of tousled curls and a laid-back surfer vibe. Or that he often works the tasting room himself, chatting with customers and sending them off with a big bear hug.

Perhaps it helps that Odonata’s richly textured wines are a little different from the famous Chardonnays and Pinot Noirs of the nearby Santa Luc ia Highlands. Specialties include Rhone varietals, Sangiovese and a popular line of sparkling wines.

Hoey has been fixing up the 5-acre property, adding a new stone windbreak, a fire pit and an outdoor seating area last summer. Next spring he will plant a 2-acre vineyard of Syrah and Viognier.

He has high hopes for the River Road Wine Trail and readily participates in new marketing ventures like the recent Tunes, Trucks & Tastes event and the Roving River Road Wine Tasting Pass.

“e neighbors have been awesome,” he says. “Everyone has welcomed us with open arms. I feel so fortunate that people want to support us and like our wine.at touches me so much.

“ey are not competitive. Everyone wants this area to do well,” he adds. “If we all do well, we all win. ere is power in numbers.”

EAST OF EDEN

e River Road Wine Trail cuts straight through the hardscrabble heart of Steinbeck Country, with lettuce and broccoli fields bordering the vineyards. If the Pastures of Heaven are at the top of the ridge, then this must be East of Eden. e road itself is sun crackled and caked with mud from enormous tractor tires that crisscross the pavement.

Odonata is the northernmost winery on the road, just seven mil es south of Highway 68 and about 30 minutes from downtown Monterey. e road winds for 60 miles along the path of the Salinas River past 13 wineries, nine of them open for public tastings.

Wineries that offer tasting rooms at their River Road vineyards, from north to south, include: Odonata, Pessagno, Manzoni, Puma Road, Wrath, Hahn Family Wines, Paraiso/Alexander-Smith, Ventana Vineyards, and Scheid Vineyards. While it’s a good idea to check for opening hours, the River Road wineries are all usually open on Saturdays and Sundays; some are open every day.

e sleepy country road, just a couple of miles west of busy Highway 101, will take you straight through the prestigious Santa Lucia Highlands appellation, a grape-growing region that is increasingly attracting the attention of giant wine companies.

One of the largest acquisitions was E.&J. Gallo’s purchase last year of Talbott Vineyards, which has since closed its River Road tasting room. is past spring, Delicato Family Vineyards purchased the historic McFarland vineyard on River Road, although the McFarland family is continuing to make wines under its Percheron-McFarland label.

Other big names like Kendall-Jackson and Wente source much of the fruit for their popular Chardonnays from vineyards along River Road.

World-class Pinot Noirs begin their lives in renowned vineyards that straddle both sides of the road, like Rosella’s, Garys’ and Tondre Grapefields.

Wagner Family of Wine of Napa Valley has been growing grapes on a 450-acre River Road ranch for decades. “My dad always appreciated Talbott wines and came down in 1988 because he cou ldn’t grow

Chardonnay in the Napa Valley,” says winemaker Charlie Wagner, who is responsible for the Mer Soleil label. “It was all virgin land then, disease free and just used for grazing cattle.

“What’s special about this area is that it’s a coastal valley; sometimes you can smell the brine in the air. Fog burns off about 11am every day and then the wind starts and it stays cool,” he explains. “It’s like a natural refrigerator. When it’s 100 plus in Napa, it’s 85 degrees here and that’s why we can grow whites.”

Located just 13 miles from the Pacific Ocean, as the crow flies, the Mer Soleil vineyards on River Road produce complex Chardonnays that Wagner calls “layered wines on the bolder side of things.” His pride and joy is Mer Soleil Silver, a bracing unoaked Chard aged in concrete tanks and sold in silvery gray bottles that resemble those tanks.

Unfortunately, there is no local tasting room. “is is not the Napa Valley. We haven’t seen the level of tourism yet to have a tasting room,” says Wagner, citing a lack of nearby hotels and restaurants.

“ere’s a lot of interest,” he acknowledges. “But people need an excuse to come out here.”

at’s why Mer Soleil hosts the annual Sant a Lucia Highlands Gala, a good chance to visit the massive winery and taste the products of 42 other SLH winemakers. Now in its tenth year, the gala pairs wineries with some of the best chefs from the Monterey Peninsula for one of the most extravagant, strictly-local food and wine events of the year—in a county that abounds in fabulous events.

THE UN-NAPA

A lack of hotels and restaurants along River Road also concerns Kim Stemler, executive director of the Monterey County Vintners & Growers Association. She’s looking forward to the opening of a new Hampton Inn in Greenfield next spring at the southern entrance to the wine trail and suggests visitors bring along picnic supplies to enjoy at the wineries. (See also “e Wild, Wild East” on p. 28 for an exploration of restaurants in the region.)

But she b ristles at comparisons with the wine country up north. “We are not the Napa Valley and we don’t want to be,” she says. “We’re farmers and we’re family. You get to talk to the grape grower or the winemaker and that would never happen in Napa.”

She says River Road offers a more authentic experience, a place where you can “bring the dog, pack a lunch and hang out.”

Ventana Vineyards is one of the more atmos pheric examples of the River Road style. Owned by Randy Pura and Bruce Sterten and popular with the local ag community, tastings are conducted in an old white-washed barn with concrete floors.

ere wine lovers can sample unique varietals like Gewurztraminer, Tempranillo and Orange Muscat, not available in shops that only stock Ventana’s respected Chardonnays and Pinot Noirs.

A few miles south of Ventan a is Scheid Vineyards. e southernmost of the wineries offering tasting rooms along River Road, its noted wines make it well worth the trip. Conveniently located just off Highway 101, Scheid’s tasting room also has a down-home feel and a friendly staff to guide you through select vintages, made from grapes grown by Scheid on 4,000 acres of vineyards they farm up and down the Salinas Valley.

For a different style, stop at the elegant tasting room of Wrath, which features a lily pond and masses of fragrant lavender. It is named not only for e Grapes of Wrath, but also for “the wrath of Mother Nature, the wind, the rain, the sun and the struggles of the Pinot vines,” according to tasting room chief Sarah Babcock.

Michael omas, Wrath’s wine director, is also an arch eologist and recently discovered what may have been the world’s first wine distribution center in the ruins of Pompeii. Be sure to try his just-released 2014 Ex Dolio Falanghina—a wine fermented and aged in large earthenware amphora called dolia using the ancient Italian falanghina grape. It tastes like something to drink while wearing a toga and reclining on cushions—peaches and honey, with a heavenly aroma and a dry finish.

One of the best places to picnic is at Hahn Family Vineyards, where you can eat under spreading oaks or on a large deck with wide vistas overlooking the beautiful SIP-certified vineyards, which are bordered in flowers. As you enjoy a glass of wine with your meal you can survey adjacent farms and see all the way across the valley to the peaks at Pinnacles National Park. (You may also see the winery’s falconers: see story in EMB’s Winter 2013 issue or at www.ediblemontereybay.com to learn more about the role they play in protecting vineyards.)

Hahn tasting room manager Laura Lee Anzivino is behind some of the latest River Road marketing initiatives, like a new mobile-friendly website with an interactive trail map and the Roving River Road Wine Tasting Pass, which sells online for $45 and entitles the purchaser to tastings at eight participating wineries through the end of the year.

“We don’t only want people to come here once,” she says. “We want you to come and experience the true beauty and magic of all the wineries.”

Anzivino, who is full of energy and brimming with ideas, says she often stops by Odonata after work to share a glass of wine with Denis Hoey and discuss projects, with an eye towards attracting the younger crowd.

ey cooked up the new Tunes, Trucks & Tastes event last June, when each of the participating wineries hosted a band and a food truck for a one-day party all along the wine trail. River Road’s popular Valentine’s Passport event has been going strong for years and is always a sellout.

Joining some of the other River Road winemakers, like Scheid and Wrath, Hahn is getting ready to open a new tasting room in Carmel this fall, which will make it easier to reach more people and give wine club members another place to pick up their orders. But the River Road tasting room will remain an important part of the winery, because tasting a wine at the vineyard where it was grown is something special.

‘is is our flagship tasting room and there’s nothing like sitting out there on the deck and smelling the terroir,” Anzivino says. “It’s not as far as people think.”

Deborah Luhrman is deputy editor of Edible Monterey Bay and editor of our weekly newsletter. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own tomatoes in the Santa Cruz Mountains.

EXPLORE: Learn more about the River Road Wine Trail at www.riverroadwinetrail.com. And for more about where to eat, see “e Wild, Wild East” on p. 28.

ROADSIDE DIARIES

THE WILD, WILD EAST

OF MONTEREY COUNTY

South County is both more tame and more tasty than you might think

STORY AND PHOTOGRAPHY

In July 2015 a large headline on a local television news website read: “13 suspected gangsters arrested in South Monterey County.” Illustrating the story was a group of mugshots depicting six stone-faced suspects, one of whom had “93960,” the Soledad zip code, tattooed in bold script across his forehead.

With stories like this appearing in the local news media, it is no wonder that some people don’t see the allure of the eastern edges of Monterey County—South County, as the corridor of the 101 running from King City to Salinas is known. I will admit that when driving back from a weekend trip to Los Angeles I used to try to fill up my gas tank in Paso Robles and then power through to Monterey. It just seemed too risky to make a latenight pit stop in between.

But in recent years, between more dramatic headlines about crime and drug task forces, many more positive stories have come out of South County. In 2013, the Pinnacles gained recognition as a national park, one of only nine such parks in California. e area is filled with wineries and tasting rooms and hosts family-friendly attractions like a dude ranch and the Agricultural & Rural Life Museum. And just last year, i n local hospitality news, Soledad opened its friendly Visitors and Gateway Center, and a young couple from Seattle started a contemporary farm-to-table restaurant in King City. at restaurant, e Cork & Plough, made large enough ripples in the local dining scene to be felt in Monterey and Carmel.

So after years of avoiding South Monterey County, last spring I decided it was well past time to see what was really happening

BY JOHN COX

there. I reached out to friends and gathered a list of restaurants and other points of interest. Armed with a camera and the results of my Facebook poll, I set out to find the best food in the area.

Our first destination was the tiny town of Chualar, just 10 miles south of Salinas, right off of Highway 101.

As we exited the freeway and pulled onto the access road, we drove past a classic-gold convertible low rider parked outside a brightly colored taco shop. On the next block we spotted the first place on our list, Alma’s Bakery, which was alleged to have the best tortas in the county.

Outside the restaurant a heavy duty brush had been placed for fiel d workers to clean off their dirty boots. Inside, a long glass case displayed dozens of Mexican breads, and a self-serve coffee station stood in the center of the dining area. In anticipation of a long day of eating, we ordered two Mexican breads and a torta al pastor. e first bread, a classic conchita blanca, was airy and predictably dry, begging to be dredged through a coffee loaded with milk, sugar and cin namon. e second bread was quite interesting, similar to a banana muffin that had been wrapped in a flaky pie dough.

e torta came out of the kitchen wrapped in butcher paper. In addition to the roasted pork, there were avocado, queso fresco, shaved onion, jalapeño, cabbage, tomato and mayonnaise all piled on top of a light and crispy roll. It was delicious, and at only $4 for the generous sandwich, it cou ld compete head to head with the best báhn mi spots in San Francisco!

Feeling a boost of confidence after our first successful stop, we decided to walk a block to the little taco shop down the street. e first thing we noticed was that the entire staff spoke Spanish and made no effort to communicate with us in English, even though it was likely either hilarious or painful for them to allow us to order in our limited kitchen Spanish vocabulary. We split three tacos: cabeza (beef head), chorizo and chicharrón. ey were all tasty, but the chicharrón was unexpectedly soggy and gelatinous—it seemed as though the pork skins had been intentionally puffed up in hot oil and then braised in some sort of liquid. e flavor was excellent, but the texture must be an acquired taste.

Next up was Roy’s Swiss Sausage Factory in Greenfield. As we passed seemingly endless fields of lettuce, pulling around work trucks and tractors as we went, it appeared we had lost our way. Just as we were about to turn around, we noticed the sign at the end of the dead-end street. As we pulled into the driveway, a small corrugated metal and cinder block warehouse appeared at the back of the property with a neon “Open” sign and a proudly waving American flag. Inside the tiny warehouse a stocky man darted around cutting and packaging steaks for a waiting customer. He looked up and flashed us a big grin, saying he would be right with us. As we watched, it became obvious this was Roy himself, the proprietor and second generation butcher. His father used to own a meat processing plant in this very building where Roy began learning the butcher trade as a young boy. ese days Roy gets most of his meat in

Scenes of South County: opposite, clockwise from upper right, chips and salsa at La Fuente in Soledad, on the street in Chualar, La Michoacana Peleteria Y Neveria in King City, cows in Arroyo Seco and agriculture off River Road.

primal cuts, but the hanging rails, from when the warehouse used to be a meat processing business handling whole animals, still thread their way through the building and out toward the walk-in cooler.

As Roy tells us about his method for making sausage, his passion for the topic is obvious. He uses time-tested recipes and topquality ingredients to create sausages that people travel hundreds of miles to purchase. Roy talks with pride about his customers—the Italian tile layer always eager to get a bargain and the couple from up north who send their kids back home with a full cooler every time they drive past on business. He has an Old World quality about him, perhaps due to his absolute contentment and enthusiasm for his work. It seemed as though there was nothing he would rather do in life, and that joy undoubtedly translates into his products. In fact, Roy has been approached about taking his sausage factory to other cities on several occasions, but he is quite happy to stay on the family property and do what he loves.

Just as we were getting back into our car, we spotted a young man whose baggy denim shorts exposed a tattoo on his calf. He was just stopping by to p ick up his order, and Roy greeted him warmly.

We headed back west toward the G-16 that eventually winds its way through the coastal range and into Carmel Valley. Late winter rains had left the pastures verdant, and cows languidly grazed along the roadside. Sadly, while there are many thriving and noted wineries on nearby River Road (see story on p. 22 of this issue), the one we had been looking for was long closed and we drove back toward King City.

On our way through Greenfield, we couldn’t help but notice how much more pleasant and tranquil the South County we were experiencing was from our preconceptions: Attractive family homes sat on wellmanicured lots with late model cars parked out front. Kids walked home from school with their backpacks and sports equipment. It felt like you could easily be somewhere in Monterey, except there was more grass and the streets were wider.

When we arrived in King City we discovered that e Cork & Plough was closed because it was Monday. I had heard good things about the restaurant and was sorry to

miss it. (See story on the restaurant in EMB’s fall 2015 issue, or at www.ediblemontereybay.com.)

Fortunately we had another recommendation just around the corner, El Lugarcito, whose seafood has developed a loyal fan base. As we entered, I was pleasantly surprised by the ambience—almost an atrium with plenty of light and colorful hanging arrangements. Once again, we went with our friends’ recommendation and ordered the coctel de camarones. It arrived in a large glass packed to the rim with poached shrimp, avocado, cilantro, onion and a fresh, bright tomato juice infused with celery. On its own, the coctel was very clean and refreshing, but I preferred it with a touch of the roasted tomato salsa that was on the table. ese cocteles have become so well known on the Central Coast that people will sometimes refer to a King City-style coctel de camaron.

A few blocks away La Michoacana - Paleteria Y Neveria caught our eye. An attractive iron archway and two colorful ice cream cones painted on the wall made us stop and take a closer look. e shop is family run and specializes in fresh ice creams and fruit popsicles. Everything is made in house from fresh fruits, and flavors range from traditional chocolate to exotics like mamey, curdled milk, corn and avocado. We sampled a variety of flavors and were impressed by the creativity of the selections and quality of the ingredients. I’m convinced that if this shop was located in San Francisco, it would have a cult foodie following and charge double its prices. It was clear that the family took a great amount of pride in its business and culinary heritage.

By this time it was late afternoon, and we decided to drive up and check out Pinnacles National Park. As we wound our way through the dense blocks of vineyards behind Soledad and crested a series of rolling hills, we saw rust-red rocks beginning to protrude from the valley. Reminding me of the famous painting by Peter Blume, e Rock, the Pinnacles stand

Local treats: opposite, clockwise from upper right, torta at Anna’s Bakery in Chualar, tacos at Taqueria Hidalgo in Chualar, shrimp cocktail at El Lugarcito in King City, popsicles at La Michoacana Peleteria Y Neveria in King City and a rock formation at the Pinnacles.

in the periphery just outside the frenetic industry of the Salinas Valley.

e curious rock formations are the remnants of an extinct volcano. Subterranean labyrinths formed by massive boulders falling into narrow canyons form a network of talus caves. ese cramped passages, often filled by seasonal streams, are the home to many species of native bats. On the cliffs high above, a group of endangered condors has found an inland sanctuary.

Winter rains had painted the park with wildflowers and turned towering stone obelisks into brightly colored pillars of orange and green lichen. We hiked the park for a couple of hours, wading through the talus caves and climbing below the steep cliffs, until the sun began to set.

Our last stop was Soledad, the historic town John Steinbeck incorporated into his 1937 novel, Of Mice and Men. Steinbeck is said to have chosen Soledad because the name translates into solitude, one of the themes of the novel. Today, almost 80 years after the book was published, the Salinas Valley remains a hub for agriculture, and the surrounding golden hills are largely unchanged.

We drove down the main street of Soledad at dusk, looking for La Fuente. It didn’t t ake long to find the bright yellow restaurant with a red tile roof and Spanish fountain. Inside, the walls were covered in mosaics of Diego Rivera prints, and colorful carved wooden chairs were placed around a few tables. e dining room was small and crowded for early on a Monday night. We were seated next to a couple who seemed to be enjoying a date night and across from a local family of ranchers. Everyon e was relaxed and taking their time, enjoying the cozy and quaint setting.

As soon as we sat down, we were presented with a basket of chips and a dark red salsa. e salsa was unlike any that I had ever eaten, starting off sweet and subtle with a strong flavor of roasted peanut, then slowly escalating in heat until my tongue was burning and numb. It was quite unique and delicious, especially with a tall glass of horchata to tame the peppers. e chile rellenos were also fresh and well prepared. All in all it was a very pleasant experience, and I wouldn’t hesitate to go back if I was in the area.

After dinner we drove back through the quiet town. e streets were mostly empty with only a few people out enjoying the spring evening. Streetlights began to flicker on, and a freight train idled across Front St reet. I could almost imagine Steinbeck’s characters George and Lennie, walking and enjoying each other’s company in the solitude of dusk.

Back home I reflected on how different South Monterey County was from my expectations. Why had I avoided it for so long? Was there any merit to my concerns or was it simply an urban myth or media exaggeration? I decided to do a little digging and see what the real crime statistics were, and used a site called areavibes.com.

Carmel-by-the-Sea, a town I would walk around at any time of day or night without a care in the world, I learned has a violent crime rate of 336 incidents per 100,000 people. Santa Cruz, a vibrant college beach town, has a crime rate of 826 incidents per 100,000. By comparison, Soledad has a rate of only 205 incidents per 100,000, making it one of th e safest communities in California. ese findings were a revelation.

While the Monterey County’s Wild, Wild East may not be quite as wild as I had imagined, it does have an abundance of great restaurants and miles of stunning scenery. If you haven’t been to Pinnacles National Park, or to explore the culinary destinations of South County, I recommend you go soon, before the word gets out!

e former executive chef at Post Ranch Inn’s Sierra Mar, John Cox is taking a sabbatical from the kitchen to pursue a number of projects including serving as a partner and consulting chef for the new Carmel restaurant, Cultura — comida y bebida.

EXPLORE: See also “River Road Revival,” a story about the River Road wine trail and the many noted wineries along it on p. 22 of this issue, and a story about King City’s Cork & Plough restaurant in EMB’s Fall 2015 issue and online at www.ediblemontereybay.com. e Soledad Visitors and Gateway Center is located at 502 Front St. and can be reached at 831.204.7208.

EDIBLEARTISANS SECRET WEAPON

Knife sharpeners are some of the most valued, yet seldom sung heroes of our local culinary world

BY PATRICE VECCHIONE PHOTOGRAPHY BY PATRICK TREGENZA

e solo electric guitar a young man is playing at the Old Monterey Marketplace Farmers’ Market on Alvarado Street on a late Tuesday afternoon sounds like a dull knife against a hard surface. But t his doesn’t distract knife sharpener Sean Joseph. Standing in front of his portable knife maker’s belt grinder, Joseph is focused on bringing back the sharp edges of actual restaurant and household knives. Almost dancing, his entire body moves back and forth with grace as he sharpens blade after blade.

No matter how digitized our culture has become, no matter the distance much of life may take us away from practical, hands-on activities, the knife remains one of our most basic tools. Could we get through a single day without having a hand on at least one?

For chefs, knives are especially critical.

“A sharp knife is the most important tool in your kitchen—next to your hands,” says Mo L’Esperance, who until this past summer was the chef at Santa Cruz’s Suda restaurant, and is now at e Lodge at Tiburon in Marin County. But unless knives are sharpened, the more we use them, the duller they become.

At your service: from left, Sean Joseph, Craig Chadwick and Terry Beach.

Knife sharpening is a very old trade, an essential skill since knives were first developed. Prehistoric people invented a method for sharpening stone knives at least 75,000 years ago. Moletas, Italian knife sharpeners, arrived in the United States in the late 1880s. ey could be found on city street corners wearing their floppy hats, sharpening knives with pedal-operated grinding wheels.

After sharpening a knife, Joseph performs what he calls “the threefinger” test to determine if it’s sharp. He lightly touches the blade with his fingers, causing me to shiver and look away. “If the knife is truly sharp, my fingers will feel the edge bite into the pads and prevent me from moving them anymore,” he says.

When Joseph was a child, his father owned a restaurant and he sharpened his own knives. When Joseph was old enough his father trained him to take over that task. Joseph initially chose construction for his own profession, and did not turn to knife sharpening until about five years ago, when he met a chef who was looking for someone to do the job. Recognizing a business opportunity, Joseph started his Monterey Peninsula-based business, Blade Tech, and he’s been busy ever since.

Most of Joseph’s business comes from the roughly 60 chefs and 200 cooks for whom he regularly sharpens knives, often right in their restaurant kitchens. His client list reads like a who’s who of some of the best restaurants in the region, including Basil, Bernardus Lodge & Spa’s Lucia, La Balena and the InterContinental’s C Restaurant.

But like his colleagues in the small and gregarious community of knife sharpers in the Monterey Bay area, Joseph keeps a booth at area farmers’ markets—in Carmel Valley as well as Monterey, where he enjoys getting to meet all kinds of home cooks and professional chefs in need of a sharpening.

At the Alvarado Street market, I watch as person after person comes up to say hello. Joseph greets them all. “How’s the baby?” he

asks one woman. “at’s what I like about the market,” Joseph says, “the people.”

In the first half hour, seven people drop off their knives. When a chef from Lallapalooza comes back to pick up the knives that he’d left earlier, he runs his finger delicately along one blade, smiling, pays what’s due, and adds a nice-sized tip.

At this rate, Joseph will be quite busy till the market closes. is is a bustling trade not only for him but for the next two knife sharpeners I meet, Craig Chadwick and Terry Beech.

At the Friday Monterey Bay Certified Farmers’ Market at Monterey Peninsula College, Chadwick sets up his Restoration Edge Sharpening Service stall long before the bell clangs to welcome shoppers. ough he’s happy to chat as he finishes sharpening knives for those who’ll pick them up today, his focus is primarily on the work be fore him. is sharpener who mostly takes care of home cooks’ knives tells me, “Hey, I’m enjoying myself and making money at the same time! It’s an opportunity to meet people, and I like to yak.”

Chadwick works this market and others in Scotts Valley and at the Carmel Barnyard during spring and summer. He also shares the Cabrillo College market with the last tradesman I meet, Terry Beech, founder of Sharp Quick.

e godfather of the local farmers’ market knife sharpening booths, Beech is the first of the group who began sharpening locally and working the markets.

LOCAL BLADE MASTERS

Blade Tech/Sean Joseph 831.917.1330 • www.bladetechusa.com

Farmers’ markets: Su 10am–3pm, Carmel Valley and Tu 4–8pm, Old Monterey Marketplace on Alvarado Street. Also 1st W of the month, noon–5pm, Earthbound Farm’s Farmstand and 2nd  of the month, 1–5pm, Wharf Marketplace.

Restoration Edge Sharpening Service/Craig Chadwick 831.535.9932 • www.restorationedgesharpening.com

Farmers’ mark ets: Tu 9am–1pm, Carmel Barnyard; W 2–4:30pm, Scotts Valley; F 11am–2pm, Monterey Peninsula College and alternating Sa, 8am–noon, Cabrillo College.

Sharp Quick/Terry Beech 831.345.4380 • www.sharpquick.com

Farmers’ markets: Tu 2:30–6:30pm, Felton; W 1:30–6:30pm, Downtown Santa Cruz and alternating Sa, 8am–noon, Cabrillo College. Also M 2–5:30pm, Santa Cruz Whole Foods; Tu 9:30am–12:30pm, Capitola New Leaf and F 12:30–5:30pm, Westside New Leaf.

His wife Patti gave him the idea, knowing this work would be perfect for him. Beech likes that his craft is in the spirit of recycling and reuse, and he thinks knives should be well cared for, like family heirlooms, “so you can leave them to your children.”

As is true for the others, Beech came to knife sharpening as a second career, and both Joseph and Chadwick tip their hats to Beech for his generosity in helping them get set up at the markets. (Beech still does three of them, Downtown Santa Cruz and Felton as well as the Cabrillo market he shares with Chadwick.)

e Cabrillo Market is swarming with shoppers ogling the goods, though it doesn’t even open for another hour. Beech is a popular guy; one after another people drop off their knives, and though I wonder how he’ll get all this work done b y closing time, he is as calm as can be. “It’s all muscle memory,” Beech tells me. In addition to cooking knives, he takes care of gardening tools, hunting knives, woodworking tools and scissors. More than 40 local chefs rely on his services.

One home cook brings her knives to Beech, and before dropping them off, says, “I have a sharpening stone at home, but I don’t use it because I’m afraid of ruining my knives. Better to bring them to Terry.”

Curious about why the three area sharpeners are all men, I put the question to Beech, and he replies, “It’s a macho thing. But knife sharpening requires no human strength. I’ve trained two women recently. It’s all about finesse, and who has more finesse than women?”

Just as I’m about to say goodbye, a mother and young daughter come up and lay their knives down on his table. e little girl looks with wide eyes at Beech and announces, “We’re bringing you our knives so we don’t cut our fingers off!”

Beech smiles and contentedly continues with his work.

HOW IT’S DONE

All of the sharpeners say it’s important to know how a chef likes his or her knives and to be careful to keep the blade edge they prefer. eir methods and equipment may be different but they each take absolute pride in their work.

When starting up his Tormek sharpener, Beech says, “Let’s go, baby, let’s go!”

Both Chadwick and Beech use water-cooled sharpening systems with leather honing wheels to polish the blade edge “to a degree,” Chadwick tells me, “of 6,000 grit.”

For the final part of the process, polishing and putting the final edge on the knife, both Chadwick and Beech use a honing wheel, while Joseph prefers to do the process by hand, first with a Japanese water stone and then a strop—a long leather-wr apped block of wood to which he applies a polishing compound.

Holding one end against his torso and the other end out in front of him with his hand, Joseph runs the blade along its length. e knife takes on a brilliant sheen.

Before watching this magic in action—and before watching other home cooks deliver their knives to the knife sharpeners as if dropping off their prized possessions—I’d not thought m uch about the knifesharpening trade.

I’m embarrassed to admit that I’ve used a barely effective, metal and plastic gizmo for my own kitchen knives. But no longer will I stand at my kitchen counter cursing dullness.

ese artisans—Joseph, Chadwick and Beech—have made a convert of me. Now I too will join the other market-goers and stand in line to sheepishly unpack my unseemly blades, knowing how much happier sharp knives will make my time in the kitchen.

Monterey artist and writer Patrice Vecchione’s latest book is Step into Nature: Nurturing Imagination and Spirit in Everyday Life. For more, go to www.patricevecchione.com.

MORE ONLINE: See web version of this article for additional sidebar, “Chefs and their Knives,” at www.ediblemontereybay.com.

BLADE TECH’S SEAN JOSEPH ON KNIFE CARE FOR HOME COOKS

• Learn the correct way to use a honing rod—preferably ceramic. ey’re the easiest way to maintain a knife’s edge between sharpening. (Joseph offers honing rod demos at farmers’ markets.)

• Do your cutting on wood or soft plastic cutting boards. Avoid metal, stone, glass and ceramic cutting boards at all costs. A surface that is too hard will dull your knives faster than anything else.

• Never put your knife in the dishwasher, especially if you paid a lot of money for it.

• Don’t take your knife to a butcher shop because butcher knives are sharpened differently than chefs’ knives.

• Stay away from cheap pull-through knife sharpeners.

• Take a knife-skills class. Nothing can make you feel more comfortable with your knives than a lesson on how to properly handle them.

• By keeping your knives sharp and practicing safe cutting techniques, you will greatly reduce your chances of injury in the kitchen.

BACK

OF THE

HOUSE CHEF IN MOTION

Aubergine chef Justin Cogley gets out of the kitchen

BY KATHRYN MCKENZIE PHOTOGRAPHY BY KODIAK GREENWOOD

Justin Cogley comes across as a low-key kind of dude, boyish and softspoken, but within him, there’s a restless spirit barely contained. e 37-year-old executive chef at Aubergine at L’Auberge Carmel has already racked up an impressive st ring of awards in his five years there, and for most people in his profession, that would be enough.

But Cogley continues to strive, not just in his profession, but also as an endurance runner and triathlete, as a husband and father, and as a fundraiser for worthy causes—all in his precious spare time. His quest: that balanced life that is so notoriously elusive in the restaurant world.

A look at social media reveals the wide breadth of Cogley’s contributions to different events just this year, ranging from a quick trip to Seattle in April to help Monterey County promote its culinary tourism offerings, to a 300-mile ride down the California Coast in June with Chefs Cycle, an organization that raises money to fight child hunger. Cogley brought in $8,885 for the Relais & Châteaux team, which contributed more than $32,000 overall.

Like many chefs in the area, Cogley cooks for his share of fancy food and wine events, like GourmetFest and Pebble Beach Food & Wine, but he also volunteers his time cooking for athletic races as well, providing vitamin- and protein-packed fare like spicy chicken burritos with quinoa and roast pork shoulder with raw kale salad; in April, he

Culinary artists and their inspiration: is page, Justin Cogley at Aubergine. Opposite, clockwise from upper left, Yulanda Santos, squash blossoms, Dan Williston, and Cogley riding in the Chefs Cycle.

Cycling photo courtesy of Cogley

served up suckling pig and shrimp for participants at April’s Sea Otter Classic cycling festival in Monterey.

Amidst everything else, Cogley was able to compete himself in two Ironman triathlons and three half-Ironmans last year, but in 2016 he says he’s been trying to cut back a little on his extreme sports schedule.

“I was told by my family”—wife Laura and their kids, ages 4 and 6—“that I raced too much last year,” he says wryly, rubbing his closecropped sandy hair.

In the world of fine cuisine, Cogley has made his mark with locally foraged and sustainably sourced ingredients, celebrating the best of the Central Coast by selecting such delicacies as sablefish, wild sorrel, seaweed and huckleberries for tasting menus that change constantly and deliver succulent surpris es in small courses. His imagination and attention to detail helped garner a five-star rating for Aubergine from Forbes Travel Guide in 2014. Named best new chef by Food & Wine magazine in 2013, Cogley earlier this year was also named a semi-finalist in the James Beard Awards for the third time.

Cogley’s always been a hard charger in his quiet way. A precocious cook from elementary school years, when he made soufflés for his parents’ dinner guests, he originally set out for a career in something completely different—figure skating. “We’d commute an hour each way for practice,” the Pennsylvania native recalls, from the time he was 10 or 11. He rose to world-class status in competitive pairs skating, and then put in a four-year stint with Disney On Ice, touring in Asia, Europe and Australia.

e best part of that, he says, was sampling cuisines and cultures of other countries. “It opened my eyes to what else was out there” Cogley says, and these international influences still inform his dishes to this day.

But living out of a suitcase got old after a while, and in his early 20s, Cogley enrolled at the Western Culinary Institute (now called the Le Cordon Bleu College of Culinary Arts) in Portland an d turned his attention back to cooking.

He went on to work for famously hot-tempered chef Charlie Trotter at his critically acclaimed, eponymous Chicago restaurant for four years. As chef de cuisine for the last two, Cogley was responsible for menu creation, special events, and instruction and management of the culinary staff.

What he learned there in terms of work ethic was invaluable.

“(Trotter) was al ways trying to perfect his craft, and was never happy with it,” says Cogley. “He pushed us to be better.” An exacting taskmaster and creative genius, Trotter was known for fits of temper in the kitchen. is “culinary boot camp,” in the words of the Chicago Tribune, also produced extraordinary young chefs who absorbed Trotter’s drive to innovate.

For himself as an executive chef, Cogley has chosen a more Zen path for managing his staff. “ere’s a balance of how to treat people,” he says.

Trotter’s death in 2013 by stroke, linked to high blood pressure, was a wakeup call for Cogley. He resolved to make a difference in his health and ran the Big Sur Marathon the next year. Since then, he’s lost 35 pounds and has become obsessed with endurance sports.

Roasted Abalone, Seaweed and Roasted Green Tea

THE AUBERGINE EXPERIENCE

What makes a meal worth the money you pay for it? at was on my mind when I stepped into Aubergine, where the prix fixe tasting menu is $150 a person.

at’s correct—$150 for a single meal, an amount of money I could envision using to buy at least eight dinners.

Never having eaten a meal with such a lofty price tag, I felt a little unprepared and anxious. What should I wear? Was the fact that I was dining alone a bad thing? Would the wait staff be snooty? And “tasting menu,” what does that even mean?

So many questions.

Aubergine, however, turned out to be nothing like what I expected. From the moment I stepped in the door and was greeted warmly, I could tell it was going to be a special experience.

In the small, intimate restaurant—it seats only 24 diners at a time—there are four people waiting on you, which means you get a lot of attention. And they were endlessly patient with my questions.

And then there’s the food. e tastes, or small courses, are just what they sound like, and there are eight of them. Each stands alone as a little piece of art, a feast not only in terms of taste, but to the eye as well. Each one also keeps you guessing with surprising textures and flavors.

Because there are so many courses, and each is complex, the meal is a culinary excursion through myriad ingredients—more than you’d sample in years of dining out. For instance, one course alone combined smoked trout roe with fava beans, corn, mushrooms and the tiniest new potatoes. Another brought together red abalone with seaweed and herb purée.

Dessert courses show the same attention to detail and contain similarly unexpected elements. Aubergine pastry chef Yulanda Santos, who recently arrived from Big Sur’s Sierra Mar to replace Ron Mendoza, who is opening his own high-concept ice cream shop in Monterey called Revival Ice + Cream, loves to use one ingredient in different textures. An example is the layered creation I was able to try, which featured chocolate sorbet over chocolate crumbles, topped with cocoa paper and accented with mint gel.

Dinner at Aubergine is an evening to be savored, and so I did. Eating slowly and mindfully is an experience few of us take the time to do, and the experience was not just delicious. It was transformative, the way all great art can be.

—KM

Cogley running on the Big Sur Coast

Cogley now runs 60 to 70 miles a week, even when he’s traveling to cook. On one recent trip, he rose in the pre-dawn hours to sightsee while running.

It’s hard to imagine how Cogley fits this into his schedule, since he typically works 10-hour days five days a week at Aubergine. But the training, racing and simply enjoying being out in nature have themselves become sources of inspiration for his work a s a chef.

“Travel, obviously,” sparks his creativity, Cogley says, but he can also be inspired on a family hike when he glimpses forageable foods along the path. He also pays attention to what people are talking about online, and, he notes dryly, “I still read cookbooks every once in a while.”

Most of all, being on the Monterey Peninsula—as a chef and an athlete—is enough to ignite his culinary imagina tion. Of long-distance running, he says, “70 percent of it is a head game. It gives you a lot of time to think.”

RECIPE: Find Cogley’s recipe for Salmon with Rice, Smoked Avocado and Purée of Zucchini at www.ediblemontereybay.com.

LEARN TO COOK LIKE A FINE-DINING CHEF

Want to improve your skills in the kitchen and learn from one of the best chefs in the region? Edible Monterey Bay contributor Camilla Mann has taken classes from Aubergine chef Justin Cogley and says he’s a “gracious, patient and encouraging” cooking instructor. Aubergine is offering four classes this fall; all are $100, and each is held right in Aubergine’s kitche n from 11:30am–1:30pm. You also get to sample the dish you learn to make.

•Sept. 14: Chicken 101, including how to select, brine, roast, braise and carve.

• Oct. 12: Farm-to-Table Rack of Lamb, supporting local, sustainable agriculture.

• Nov. 8 : anksgiving Crash Course, featuring classic recipes and tips for a perfect holiday meal.

• Dec. 14: Holiday Canapés and Cocktails, just in time for end-of-t he-year parties. Sign up by calling 831.624.8578.

KIMCHI

BY JORDAN CHAMPAGNE • PHOTOGRAPHY BY MARGAUX GIBBONS

Kimchi is one of my favorite foods to think of as a medicine.

A simple combination of fresh vegetables, including cabbage, carrots and radishes, fermented in a salt water brine with generous amounts of ginger, chilis, onions and garlic, this spicy traditional Korean condiment is a very nutrient-dense food, rich in vitamins and minerals. It’s also teeming with beneficial bacteria and is very alkalizing and supportive to our digestive tracts and immune systems.

ere is something so satisfying about eating this tangy, crunchy pickle preserve and feeling the sour heat on your throat when you have a cold.

I can remember one time I had the bright idea to bring along some kimchi on an airplane to help me stay healthy on my trip. After we reached altitud e, I opened the jar under pressure from all the bacterial activity and instantly realized my mistake! “Oh no, oh no, please go back in there,” I said to the

odors that had rushed out of the jar. Opening a jar of kimchi in the confined atmosphere of an airplane is one sure way to get the attention of people sitting nearby—either interest or horror! I decided to tighten down the lid and save my treat for when I was in the fresh, open air.

Being highly versatile, kimchi is found as a condiment at every Korean meal. On average, Koreans each eat 1/3 pound of kimchi per day, even more than the 1/4 pound of sauerkraut that the average German eats each day. Regional variations abound and there are many different recipes according to the season and climate where it is being made, but kimchi can make even a simple meal of rice turn into something quite substantial.

e base of kimchi is tender cabbage, like the Chinese (napa) cabbage we are familiar with, which has a more delicate texture than the hardier green cabbage heads used to make traditional European sauerkraut. e other in-

gredients often include daikon radishes, carrots and scallions but can include many different vegetables (loose leafy greens, mushrooms, peppers, turnips, cucumbers and pumpkin, for example), as well as fruits. Seafood is often added in the coastal areas of Korea.

At Happy Girl Kitchen Co. we prefer to make a very simple, clean-tasting kimchi with a good amount of ginger and chili. I love to put a lot of daikon radish in my kimchi, as digging daikon pieces from the jars is like going on a treasure hunt. Enjoy creating some of your own variations and make this Korean treasure your own!

Jordan Champagne is the co-owner and founder of Happy Girl Kitchen Co. She has a passion for preserving the local, organic harvest and loves sharing her secrets at the workshops she teaches across the region.

Easy to make, this Korean obsession is healthful as well as delicious

SPICY KIMCHI

Courtesy Jordan Champagne, Happy Girl Kitchen Co. and Café in Pacific Grove

A Korean national passion, kimchi is often eaten at every meal, including breakfast! Chinese (napa) cabbage is the base, and the pickle usually includes radishes or turnips, scallions and other vegetables, and often, seafood. It is commonly seasoned with ginger, garlic, hot red chili peppers and sometimes fish sauce. e aromas created are enlivening themselves. My father, a pilot during the Korean War, told of smelling kimchi while flying in his jet.

Making kimchi is very similar to making sauerkraut. However, it is usually eaten “younger,” as it seems to ferment faster. is recipe will take at least one week to ferment.

Yields 1 quart

1 pound Chinese (napa) cabbage or bok choy

1 daikon or other radish 1 to 2 carrots

1 to 2 onions, scallions or leeks

3 to 4 garlic cloves

3 tablespoons fresh ginger root, grated 3 to 4 hot red chilis, dried (hot chili sauce or chili powder may be substituted) Sea salt

Optional: Add fish sauce (without preservatives) to spice mixture

Combine 4 tablespoons sea salt with 4 cups non-chlorinated water to make a brine.

Chop the cabbage, carrots and radishes. Since Chinese cabbage is more delicate than green cabbage and will shrink as it ferments, slice into larger chunks than you imagine enjoying later.

Cover the vegetables with the brine and weigh down with something heavy to keep submerged. Let them soak for a few hours or overnight, until they are soft.

Prepare the spices by chopping the garlic, grating the ginger, crushing the chilis and

slicing the onions. en mix them all together and set aside.

Drain the brine off the cabbage and reserve. Taste the vegetables and judge their saltiness—if they taste too salty, then rinse them off a bit. If you can’t taste salt, then add a little bit at a time, tasting after each addition.

Combine the vegetables and spices.

Pack mixture into a glass jar or vessel of your choice and pour over enough of the reserved brine to cover the mixture. Press the vegetables tightly into the jar, punching out air bubbles.

Weigh down the mixture with a smaller glass jar or plastic bag filled with the extra brine or just push the vegetables down with your fingers every day.

Ferment in a warm place (not more than 70° degrees F) like a kitchen counter, for about one week or until it is as sour as you like.

Remove the weight, cap the jar tightly and store it in your refrigerator where it will keep for months.

APTOS

Carried Away

7564 Soquel Drive • 831.685.3926

www.carriedawayfoods.com

A cozy, green-certified, take-out or eat-in café, Carried Away has a menu that changes weekly and features primarily organic, locally sourced ingredients. Owner/chef Tom McNary worked for many years at Chez Panisse, and his dishes reflect the seasons. Soups, salads, entrées and desserts are all made freshly daily. in-crust pizzas available on Tuesday, Friday and Saturday. Open M–F 11am–7pm, Sa 11am–5pm, Su closed.

BIG SUR

Sierra Mar at Post Ranch Inn

47900 Highway 1 • 831.667.2800 www.postranchinn.com

Executive chef Elizabeth Murray and pastry chef Ben Spungin use exceptional ingredients grown on site or procured from local foragers, fishermen and farmers to deliver a unique gastronomic take on the Big Sur experience. Dinner features 4- and 9-course Taste of Big Sur tasting menus; lunch offers a 3-course prix fixe option and a 5-course tasting menu. Arrive before sunset for breathtaking views from this iconic restaurant’s floorto-ceiling windows and cliff-side terrace. Open daily for lunch 12:15–2:30pm, dinner 5:30–9pm.

BOULDER CREEK

New Leaf Community Market

13159 Highway 9 • 831.338.7211 • www.newleaf.com

e perfect place to stop for made-to- order sandwiches, trail mix and picnic supplies for hikers on their way up to Big Basin or Castle Rock State Parks. All ingredients are fresh and natural, meats are hormone free, produce comes from local growers. Open daily 9am–9pm.

Dine Local GUIDE

CAPITOLA

East End Gastropub

150141st Avenue • 831.475.8010 www.eastendgastropub.com

Some would say that East End Gastropub is the new baby sister to West End Tap & Kitchen, but that reference risks diminishing East End’s grand presence, reworking a very much outdated location and delivering a robust, beer-friendly menu for an area of Capitola in need of something fresh. Chef Geoffrey Hargrave has created dishes that are comforting and familiar yet innovative, such as the rye pappardelle or Brussels sprouts with miso, maple and sesame.e restaurant’s own brews, along with tap visits from some local beer makers, keep customers on their toes. Open –M11:30am–10pm, Tu–W 5–10pm.

New Leaf Community Market

1210 41st Avenue • 831.479.7987 • www.newleaf.com

e Beet Café at the entrance offers great alternatives to fast food, serving economical daily specials, wraps, pizza and homemade soup and smoothies—with free wi-fi in the dining area. Inside, a full deli has made-toorder sandwiches, healthy takeout salads and entrée items. Open daily 8am–9pm.

Shadowbrook

1750Wharf Road • 831.475.1511 www.shadowbrook-capitola.com

Everyone’s special occasion restaurant, this unique destination is perched on a lush hillside above Soquel Creek. Its multi-level rock and redwood dining rooms are decked with fairy lights and you arrive in a vintage cable car—a truly romantic experience! Executive chef Roger Gowen offers farm-fresh local produce, fresh herbs from a rooftop garden and many vegetarian options. Open M–F 5–8:45pm, Sa 4:30–9:45pm, Su 4:30–8:45pm.

All of these restaurants emphasize local ingredients, and they also advertise in Edible Monterey Bay! Stop by for a free issue, and tell them that we sent you!

Brunch at Assembly restaurant in Santa Cruz includes this Pastrami Hash, featuring el Salchichero pastrami as well as produce and eggs sourced directly from local, organic farms.

CARMEL

Andre’s Bouchee

Mission Street between Ocean and Seventh avenues 831.626.7880 • www.andresbouchee.com

Chef Benoit Petel aims to use the best seasonal and local ingredients in the fresh and creative French cuisine he prepares at this warm and elegant restaurant in downtown Carmel. Standouts on a recent visit included Monterey abalone with gnocchi, wild mushrooms and seaweed; a tartine with bone ma rrow, snails, mushrooms, black radishes and bee balm; and a classic duck confit with lentils. Produce when possible comes from local farms, including Swank Farms and Coke Farm. Open daily 5:30–9:30pm, F–Su noon–2:30pm.

Aubergine

Monte Verde at Seventh • 831.624.8578 www.auberginecarmel.com

Located within the romantic L’Auberge Carmel, a visit to Aubergine feels a bit like a trip to Europe. But the food is the real draw here: executive chef Justin Cogley was named one of Food & Wine’s best new chefs of 2013 and has been nominated multiple times for a James Beard award and it’s no wonder—he’s an eloquent and imaginative interpreter of fine seasonal ingredients. Pastry chef Yulanda Santos delights with stunning and inventive desserts. Open daily 6–9:30pm.

Basil Seasonal Dining

San Carlos Street between Ocean and Seventh avenues (Paseo Courtyard) 831.626.8226 • www.basilcarmel.com “Organic, local and seasonal” are not just buzzwords at Basil. is cozy restaurant in the Paseo Courtyard was awarded three stars from the national Green Restaurant Association. General manager/owner Denis Boaro and chef/owner Soerke Peters turn out intensely flavorful dishes and provide a full bar with a great selection of Californ ia wines. Many vegan entrées available. Heated, dog-friendly outdoor seating. Open daily for lunch and dinner from 11:30am, Su brunch 11am–3pm.

California Market and Pacific’s Edge

Hyatt Carmel Highlands 120Highlands Drive 831.620.1234• www.pacificsedge.com

Enjoy exciting, sustainably sourced farm-to-table fare prepared by executive chef Chad Minton’s team on the redwood deck overlooking the Pacific or indoo rs next to the cozy pot-bellied stove in California Market, or from the new glassed-in deck of the hotel’s upstairs Pacific’s Edge restaurant. Breakfasts include vegetable frittatas and eggs benedict, lunch features fresh soups, salads and fish tacos. At dinner the focus is on seafood. Happy hour M–F in the Sunset Lounge. Breakfast and lunch 7am–3:30pm, dinner 5:30–8:30pm, winter 6–9pm. Sunset Lounge 3:30–9:30pm.

Cantinetta Luca

Dolores Street and Ocean Avenue 831.625.6500• www.cantinettaluca.com Prepared in the Tuscan tradition, using the freshest and simplest ingredients sourced locally or imported from Italy, this authentic Italian eatery serves housemade breads, pastas and sauces, hand-cut premium meats and antipasti with chef Jason Balestrieri’s artisanal salume. Guests are served in an atmosphere of warm tones and dark woods, which invites lingering over a second glass of wine or another bite of tiramisu, apple crostata or cheese. Open Su– 11:30am–9pm, F–Sa 11:30am–10pm.

Carmel Belle

Doud Craft Studios

San Carlos Street at Ocean Avenue 831.624.1600• www.carmelbelle.com

is bright, airy restaurant is a favorite gathering place among families, hipsters and others of all ages looking for a casual atmosphere and a stellar breakfast, lunch, dinner or freshly pressed juice. e unique pastries are to be admired too. e chefs here source only the best local and organic ingredients for their seasonally driven menu. Sign up online to receive Belle’s pop-up calendar and to hear about its special events. Wednesdays are Game Night. Enjoy your meal next to the fire pit or take advantage of the curbside pickup service to take it home. Open W–Su 8am–8pm, M–Tu 8am– 5pm.

Earthbound Farm’s Farm Stand

Organic Kitchen

7250Carmel Valley Road • 831.625.6219 www.ebfarm.com/ourstory/

At its Carmel Valley Farm Stand, Earthbound Farm’s certified organic kitchen delights with housemade soups, sandwiches, baked goods and a vibrant salad bar. Experience picturesque Carmel Valley as you stroll through Earthbound’s sun-soaked organic gardens and learn about its pioneering local heritage and commitment to organic integrity. Food is available for take-away picnics or a relaxing afternoon at tables in the gardens. Organic groceries also are available for replenishing your pantry, watch Facebook for special events and classes! Open M–Sa 8am–6:30pm, Su 9am–5:30pm.

Edgar’s Restaurant at Quail

8205Valley Greens Drive • 831.624.2888 www.quaillodge.com

Wholeheartedly dedicated to farm-to-table cuisine, this clubhouse restaurant has become a paragon of fresh, local, organic meals. Enjoy salads like kale, almond and spelt or the traditional iceberg wedge garnished with foraged mushrooms. ere are tempting flatbreads and hearty entrées, including line-caught Santa Cruz sanddabs, grassfed steaks and burgers, as well as vegetarian options such as quinoa, pasta and seasonal ravioli. Watch for new chef Brian Kearns to make his own additions to the menu. Open daily 11am–9pm.

Il Grillo

Mission Street between Fourth and Fifth avenues 831.238.9608• www.ilgrillocarmel.com

e intent behind this sister restaurant to Carmel’s popular La Balena is to create a more casual spot where diners can gather for a glass of wine, simple pastas and small plates of carpaccio and other Italian specialties. Prices are also lower than at La Balena, but the same chef, Adelfo Barragan, is creating the dishes, so expect impeccable so urcing and delicious results. Garden seating available. Open M–F 11:30am–9pm, Sa 5–9pm.

La Balena

Junipero Street between Fifth and Sixth avenues 831.250.6295• www.labalenacarmel.com

Winner of EMB’s 2014 Local Heroes award for Best Chef/Best Restaurant, La Balena has a seasonal menu that changes daily but always expresses a spectacular and inventive take on the rustic food of a classical Tuscan trattoria. Chef Adelfo Barragan sources ingredients from local organic farms and prepares the restaurant’s pastas and low-cooked meats from scratch daily. Owners Anna and Emanuele Bartolini have created an excellent Italian wine list and a warm, inviting atmosphere, complete with back garden seating. Open Tu–Su 5–10pm.

CARMEL VALLEY

Lucia Restaurant & Bar

Bernardus Lodge & Spa

415W. Carmel Valley Road • 831.658.3400 bernarduslodge.com/wine-cuisine

Where once there were walls, glass panels now can be folded back to bring the outside—including Carmel Valley’s nearly constant sunny weather—into the new Lucia Restaurant & Bar. Named for the Santa Lucia mountain range and wine appellation that beckons to the south of the lodge, the expansive restaurant replaces what once was Wicket’s Bistro and Marinus. And best of all, renowned chef Cal Stamenov is still in the kitchen, serving both his signature tasting menu and dishes à la carte. Wine list is equally notable. Open daily 7am–2pm and 5–10pm.

ROUX

6Pilot Road • 831.659.5020 • www.rouxcarmel.com Chef Fabrice Roux opened his namesake restaurant Roux in Carmel Valley in December, creating a charming European atmosphere with a romantic, contemporary interior and sun-drenched patio. e popularity of his small plates and paella just might be surpassed by his housemade French beignets with local fresh-fruit filling, served with Illy coffee as early as 7:30am for those who stop in. Monthly wine dinners and extensive wine list. Open daily 11:30am–10pm, Sa–Su 10am–3pm for brunch.

Trailside Café and Beer Garden

3Del Fino Place • 831.298.7453 www.trailsidecafecv.com

ose needing to refuel after a day on the trail can head to Trailside Café for home-cooked meals in Carmel Valley. Beer lovers get to choose from 16 on tap and sports fans can watch games on the HDTVs. Locals are treated to specials on Mondays and Tuesdays. On the weekends, enjoy live music in the cozy beer garden out back. Four-legged friends are welcome on the patio any time. Open daily for breakfast, lunch and dinner, 8am–9pm. For more, see ad on p. 52.

Will’s Fargo Steakhouse + Bar

16W. Carmel Valley Road 831.659.2774• www.wfrestaurant.com

Originally built in the late 1920s to refresh travellers on the stagecoach run between Monterey and Tassajara, this landmarked steakhouse still draws loyal customers from miles around. Attentive service and excellent steaks and dishes that make the most of our region’s fresh produce are its trademark; look for twists from new chef Greg Karjala, formerly of Sticks at Spanish Bay. Seating available in an outdoor courtyard and lively saloon as well as the historic dining room. Pet-friendly. Dinner 4:30–9:30pm F–Sa, 4:30–9pm Su–.

DAVENPORT

Whale City Bakery

490Highway 1 • 831.423.9009 www.whalecitybakery.com

Davenport’s artistic charm and oceanside location make it hard not to slow when you pass through on Highway 1. ose in the know stop at the historic Whale City Bakery. e bakery tempts with housemade breads, pastries, muffins and pies, but it’s only the beginning. Whale City also offers a full restaurant that serves up comfort classics and other hearty dishes. e bar and live music every ursday attract a loyal local following. Open daily 6:30am–8pm.

FELTON

e Cremer House

6256Highway 9 • 831.335.3976 www.thecremerhouse.com

Housed in the oldest building in Felton, e Cremer House showcases progressive, handmade food and drink with a nod to its historic mountain surroundings. is collaborative restaurant project between the Felton New Leaf Market and Santa Cruz Mountain Brewing has filled a niche in the San Lorenzo Valley, bringing organic craft beer, cider and wine on tap, and artisan, housemade breads and “pantry” products to this restored and revered property. Open Su–11:30am–9pm, F–Sa 11:30am–10pm.

New Leaf Community Market

6240Highway 9 • 831.335.7322 • www.newleaf.com

New Leaf offers the best fresh food made and grown here on the Central Coast. Made-to- order sandwiches, salads and hot foods are all natural. No nitrates, hormones, antibiotics or artificial ingredients. Open daily 9am–9pm.

HALF MOON BAY

New Leaf Community Market

150San Mateo Road • 650.726.3110 www.newleaf.com

Green plate specials offer healthy lunches for $5 M–F. Lunches like Diestel turkey wraps and tri-tip sandwiches change daily. Hot dinner specials include classics like meatloaf with mashed potatoes and Smart chicken Parmesan. Open daily 8am–10pm.

HOLLISTER

Grillin & Chillin Alehouse and Brewery

401McCray Street, Ste. B24 • 831.637.2337

Grillin & Chillin’s downtown location with an on-site brewery is your go-to spot for a burger and beer. With 40 craft beers on tap and just as many in bottles, there’s something for everyone. A favorite spot among bikers and other Hollister locals, the alehouse has a friendly and knowledgeable staff that can help you pick a pint from the long list of brews. Open Su–W 12–10pm, –Sa 12–11pm.

Grillin & Chillin Roadhouse

3650San Juan Road • 831.636.1010

www.relaxgrillinchillin.com

Grillin & Chillin’s Roadhouse location is your stop for steaks, burgers, craft beer, and whiskey. With 30 beers on tap (including many locals brews), 100 more in bottles, and a long list of small batch bourbon and whiskies, there are plenty of options to help wash down your fish tacos, Cowboy Burger, or 16-ounce bone-in ribeye named the “Tomahawk.” Catch the game on one of the 5 TVs, or relax on the covered patio. Open Su– 11:30am–9pm, F–Sa 11:30am–10pm.

HOPE VALLEY

Sorensen’s Country Café

14255Highway 88 800.423.9949• www.sorensensresort.com

e next time your travels take you to Lake Tahoe, remember the adorable Sorensen’s Resort’s full-service restaurant. Enjoy specialties such as Mary’s natural chicken with a gremolata topping, fresh and wild fish, New York steak, garden-fresh salads and homemade desserts, such as housemade bread pudding and a wonderful berry cobbler. Enjoy Eggs Benedict on weekends. Accompany your meal with a fine wine or specialty beer. Open for breakfast M–F 7:30-11am and Sa–Su 7:30am–noon, lunch daily from 11am–4pm, dinner 5–8:30 pm daily.

MONTEREY

Restaurant 1833

500Hartnell Street • 831.643.1833 www.restaurant1833.com Watch for exciting new developments at Restaurant 1833 as new executive chef Mikey Adams takes over the kitchen at this historic, famously haunted adobe. Adams has worked in some of San Francisco’s most noted restaurants, including Central Kitchen and One Market and cooked with prior 1833 executive chefs, Levi Mezick and Jas on Franey. e national award-winning cocktail program helmed by Joshua Perry is a standout; enjoy one at the onyx bar or outside by a fire pit. Open Su– 5:30–10pm, F–Sa 5:30–11pm.

Cannery Row Brewing Co.

95Prescott Avenue • 831.643.2722 www.canneryrowbrewingcompany.com

A tower of kegs topples off a big brick building on historic Cannery Row. Inside, guests are greeted by a keg room chilling the 75 beers on tap. A convivium of comfort food, executive chef Justin Robarge’s newest addition is a popular late-night breakfast menu. At any hour, enjoy a CRBC Burger, Short-Rib Grilled Cheese Sandwich or Hickory-Smoked Pork Chop, and wash it down with a Rock Star Beer or Small Batch Bourbon. Open Su– 11:30am–12am, F–Sa 11:30am–2am.

Jacks Restaurant & Lounge

2Portola Plaza 831.649.2698• www.jacksrestaurantlounge.com

Perfect for any occasion, Jacks Restaurant offers the finest local cuisine the Central Coast has to offer. Sit down for breakfast, dinner or plan a private event on the pet-friendly heated patio or indoors in the fireside dining room. Features a breakfast buffet with made to order omelets and bottomless mimosas, locally grown produce, Certified Angus Beef and fresh seafood for dinner. Jacks Lounge fe atures daily Happy Hour from 4:00pm–6:00pm with small bites, an award winning wine list and barrel-aged cocktails. Open for breakfast M–F 6am–11:00am, Sa–Su 6am–noon; dinner daily 5pm–10pm.

Peter B’s Brewpub

2Portola Plaza

831.649.2698• www.peterbsbrewpub.com

Experience Monterey’s original craft brewery, Peter B’s Brewpub, located behind the Portola Hotel & Spa. Enjoy great food and award-winning handcrafted beers. Watch your favorite game on one of 18 HDTV’s or enjoy the pet-friendly heated patio with fire pits. Peter B’s is open daily with nightly Happy Hour from 4pm – 6:30pm. Open Su– 11am–11pm, F–Sa 11am–12am.

Schooners Coastal Kitchen & Bar

400Cannery Row • 831.372.2628 www.schoonersmonterey.com

Sit out on the oceanside patio if you can, but it’s still considered seaside dining if you are seated inside the dining room, whose polished wood, bay windows and seafaring décor seem like the interior of a sailing ship.

Schooners Coastal Kitchen & Bar serves executive chef James Waller’s sustainable seafood and creati ve American cuisine of soups, fresh salads, sandwiches and woodfired flatbreads, paired with a diverse wine list featuring local favorites. Open daily 6:30am–11pm.

Stone Creek Kitchen

465Canyon del Rey Boulevard • 831.393.1042 www.stonecreekkitchen.com

A glass-walled kitchen in the middle of a spacious cookware shop turns out imaginative Mediterranean deli treats and sweets to take away or eat under the market umbrellas outside. Petite baguette sandwiches—like grilled chicken, artichoke hearts and Boursin cheese— are little works of art. Don’t miss the pistachio/cherry chocolate bark or the paella Fridays. Open M–F 10am–7pm, Sa 10am–4pm, Su closed except during November and December.

TusCA Ristorante

Hyatt Regency Monterey Hotel & Spa 1Old Golf Course Road • 831.657.6675 www.tusca.com/hpr/tusca/en/monterey.html

Blending the beauty and bounty of Tuscany and California, and inspired by the hearty appetite and abundance of southern Italy, TusCA serves up seasonally sourced menus made from fresh, local produce, meats and fish. Focused on foods that are “good for their guests, good for their community and good for the planet,” TusCA chef Steve Johnson delights diners with meals both intriguing and indulgent, particularly those baked in his wood-burning oven or served with the housemade pastas. Open daily for breakfast and lunch 6:30am–1:30pm, dinner 6–9pm Tu-Sa.

e Wharf Marketplace

290 Figueroa Street at Wharf No. 2 and Del Monte Avenue 831.649.1116• www.thewharfmarketplace.com

e Wharf Marketplace is Monterey’s newly remodeled, go-to fresh, local market with free 24-minute parking. Features the best-grown Salinas Valley lettuces and vegetables, artisanal cheeses, wines, draft beer, and other tasty food and drink options from Monterey County. e Café & Grab-n- Go selections are designed to satisfy your cravings for every meal. Catering made easy for any staff breakfast or lunch and ready-to- take home dinners are sure to delight. Comfortable indoor/outdoor seating available. Open daily 5:30am–7pm; Taste It ursdays offer complimentary wines and beer tasting with one-bite wonders 4:30-6:30pm.

PACIFIC GROVE

Happy Girl Kitchen Co.

173Central Avenue • 831.373.4475 www.happygirlkitchen.com

e menu changes daily at Happy Girl’s airy and bright Pacific Grove café, but the food is always delicious, organic and reasonably priced. e sandwich of the day is $6.50, and a bowl of the soup of the day is $6. To drink, you’ll find kombucha on tap and freshly roasted Four Barrel coffee brewed to perfection. Homemade baked goods include a daily scone, cookies and turnovers. Open daily 7:30am–3pm.

Jeninni Kitchen + Wine Bar

542Lighthouse Avenue • 831.920.2662 www.jeninni.com

Inspired by flavors of the Mediterranean, Jeninni Kitchen + Wine Bar’s rich and decadent cuisine takes you on a journey from Morocco and Spain to the Levant, birthplace of owner and sommelier, amin Saleh. Don’t miss chef Matthew Zimny’s the crispy octopus, lamb burger with signature eggplant fries and occasional paella nights and other special events. Open Su– 4–9:30pm, F–Sa 4–10pm. Happy Hour—“sips and snacks”—4–6pm every day (except Wednesdays); brunch Su 10am-2pm.

Passionfish

701Lighthouse Avenue • 831.655.3311 www.passionfish.net

If you’re looking for a restaurant with playful, spectacular food and a scrupulous commitment to sustainability, this green-certified restaurant is hard to rival. e elegant dining room is celebratory yet relaxed, and the awardwinning wine list features many sustainable names and is priced at retail. Chef Ted Walter’s menu is ever changing with the seasons, but always includes delicious organic local produce, inventive slow-cooked meats and an array of sustainable seafood choices. Open daily 5pm.

Point Pinos Grill

79Asilomar Boulevard • 831.648.5774 www.ptpinosgrill.com

With sweeping views of the coast near Point Pinos Lighthouse and a relaxed clubhouse vibe, this scenic spot has blossomed under the direction of executive chef Dory Ford. For breakfast, choose from huevos rancheros, chicken fried steak, eggs benedict and an array of tasty omelets. For lunch through dinner, enjoy dishes like Ale-Steamed Mussels and Crispy Fried Dry Rubbed Jerk Chicken Wings paired with craft beers, local wines or a house specialty cocktail. Open M–F 7:30am–8pm, Sa 7am–8pm, Su 7am–6pm. Our happy hour is M–F 4–6pm with draft beers $3, wine $5 and well drinks $5.

PEBBLE BEACH

Porter’s in the Forest

3200Lopez Road • 831.622.8237 www.poppyhillsgolf.com/porters

New, later hours for dinner make it easier to experience chef Johnny De Vivo’s creative California cuisine, prepared with sustainable, fine local and regional ingredients. Fresh cocktails from mixologist Carlos Colimodio, craft beers and local wines round out the experience. A recent renovation creates a relaxed atmosphere of understated elegance in which to enjoy the beautiful setting. Expect the same focus on quality and flavor at breakfast and lunch. Open M–Tu 6am–6pm, W–Su 6am–9pm.

SAN JUAN BAUTISTA

Vertigo Coffee Roasters

81Fourth Street • 831.623.9533 www.vertigocoffee.com

Artisanal coffee roasted on site as well as wood-fired pizzas, freshly made soups, salads, sandwiches, breakfast burritos plus pan dulces from El Nopal bakery in Hollister have made Vertigo a locals’ favorite as well as a great find for visitors en route to the San Juan Mission, Pinnacles or other area attractions . Owners Dmitri and Kitty Fridman have recently added regional craft beer, served on a 21-and- over beer garden, out back. Open Tu–F 7am–7pm, Sa–Su 8am–7pm. Closed M.

SAND CITY

Sweet Elena’s Bakery and Café

465Olympia Avenue, Ste. D • 831.393.2063 www.sweetelenas.com

Whether for a delicious breakfast or lunch or to pick up baked goods to go, this warm café provides a welcome respite from the big-box stores that surround it. Bakerowner Elena Salsedo-Steele uses fine local ingredients in all her quiches, galettes and sweets. Some are made from family recipes; all are from scratch. Her granola has a cult following. Sweet Elena’s is also a community anchor—it regularly hosts book signings, art shows and other cultural and holiday events. Open M–F 8am–5pm, Sa 9am–3pm.

SANTA CRUZ

Assembly

1108Pacific Avenue • 831.824.6100 www.assembleforfood.com

is full-service restaurant from Penny Ice Creamery founders Kendra Baker and Zach Davis offers rustic California cuisine based on local, seasonal and sustainably sourced ingredients. Chef Carlo Espinas brings a contemporary twist to the approachable yet intriguing menu. e restaurant’s wood-metal- stone décor radiates from a long community table that anchors the center of the dining room, which is filled with natural light in daytime and bathed in the soft glow of copper accents at night. Open for lunch weekdays 11:30am, dinner W–M until late, brunch 10am Sa–Su, Tu closed.

Charlie Hong Kong

1141Soquel Avenue • 831.426.5664 www.charliehongkong.com

Charlie Hong Kong has been providing the Santa Cruz community with healthy, sustainable, affordable and high-quality food since 1998. e colorful, casual eatery’s delicious fusion of Southeast Asian influences and the Central Coast’s local organic produce has made it a neighborhood favorite. Its slogan is “love your body, eat organic,” and its cuisine is proof that fast food can be good for you. All dishes may be ordered vegan or with meat or fish. Open daily 11am–11pm.

e

Crow’s Nest

2218E. Cliff Drive • 831.476.4560 www.crowsnest-santacruz.com

A perfect spot to enjoy lunch or catch a sunset while watching sail boats glide in and out of the harbor, the nautical-themed Crow’s Nest is a Santa Cruz institution that never goes out of style. ere’s always something happening, from free seasonal ursday night beach parties to comedy nights and happy hours. Famous for its salad bar and ho use-smoked salmon, e Crow’s Nest is a member of Seafood Watch and is a certified green business. Open daily for breakfast 7:30am–11:30am; lunch M–F 11:30am–2:30pm and Sa–Su 11:30am–3pm; dinner M–F 5pm, Sa–Su 4:30pm.

Earthbelly 381Soquel Avenue • 831.621.2248

www.eatearthbelly.com

e fine dining veterans behind this food stop are serving sophisticated yet affordable organic, non-GMO food for the 99%. No-fuss counter-service doesn’t detract from the open, airy and surprisingly elegant space and the deliciously detailed menu. Enjoy soups, salads, burgers, pizzas, and baked goods made with produce from local farms in the restaurant or on the go. Dietary restrictions are accommodated. Open M, W,  11am–9pm, F–Su 11am–10pm. Closed Tu.

Laílí

101B Cooper Street • 831.423.4545 www.lailirestaurant.com

Exotic flavors of the Silk Road are served in a stylish dining room decorated in eggplant and pistachio colors and on a hidden candlelit patio. Locals rave about Laílí’s homemade naan served warm from the oven with a selection of Mediterranean dips. ere is a wide variety of deliciously spiced vegetable dishes, organic whenever possible, and all meats are hormone free and free range. Open daily for lunch 11:30am–2:30pm, dinner 5–9:30pm.

La Posta

538Seabright Avenue • 831.457.2782 www.lapostarestaurant.com

A cozy neighborhood bistro not far from the Santa Cruz yacht harbor, La Posta chef Katherine Stern prepares northern Italian cuis ine using local ingredients—some foraged and some grown on nearby organic farms. Charcuterie is house cured, and the rest of the menu reflects whatever produce is freshest right now. A great selection of wines is not surprising given that La Posta is a sister restaurant of Soif Restaurant and Wine Bar.

Open Tu– 5–9pm, F–Sa 5–9:30pm, Su 5–8pm, M closed.

New Leaf Community Market

1134Pacific Avenue • 831.425.1793 www.newleaf.com

New Leaf’s downtown location in an old bank building on Pacific Avenue is a worthwhile stop for all foodies. Crowded with gourmet natural foods, it also has a deli with sandwiches, salads and hot entrées. A dining area out front is great for people watching and listening to street musicians. Open daily 9am–9pm.

New Leaf Community Market

1101Fair Avenue • 831.426.1306 • www.newleaf.com

e Westside New Leaf has a large deli counter and coffee bar, with a big selection of sandwiches, salads, bakery items, soups and other hot foods. You can eat at an in-store counter or at tables outside. ere is a community classroom here for frequent cooking classes. Open daily 8am–10pm.

e Penny Ice Creamery

913Cedar Street • 831.204.2523

www.thepennyicecreamery.com

Lines out the front door of its converted Spanish bungalow are evidence of Penny’s popularity. All ice cream, including bases, is made from scratch on the premises using local organic ingredients when possible. Dozens of exotic flavors rotate seasonally, but two favorites are bourbon bacon chocolate and strawberry pink peppercorn. Open daily noon–11pm.

Downtown – Kiosk 1520 Pacific Avenue, Ste. K2

Open Su– noon–6pm, F–Sa noon–9pm.

Pleasure Point 820 41st Avenue

Open Su– noon–9pm, F–Sa noon–10pm.

e Picnic Basket

125 Beach Street • 831.427.9946 www.facebook.com/thepicnicbasketsc

Across the street from the main beach, owners of e Penny Ice Creamery have opened an alternative to boardwalk fast food. Sandwiches, organic salads, coffee and beer, all from local food artisans, and of course Penny’s popular ice cream, are all on offer to eat in or outside with your feet in the sand. Open M– 7am–4pm, F–Su 7am–9pm.

Rosie McCann’s

1220 Pacific Avenue • 831.426.9930 www.rosiemccanns.com No typical Irish pub, Rosie’s emphasizes organic, local ingredients in its traditional Irish dishes like lamb stew, shepherd’s pie, corned beef hash and fish and chips, as well as its California specialties such as grassfed burgers, coriander wild salmon, salads and fish tacos. Expect dozens of beers on tap—including local selections. All desserts are made in house, so save room for the Guinness-Ghirardelli chocolate cake. Open M–F for lunch 11:30am–4pm; dinner 4–10pm. Open Sa–Sun for brunch 9:30am–2pm; dinner 2–10pm.

Soif Restaurant and Wine Bar 105 Walnut Avenue 831.423.2020 • www.soifwine.com

Celebrating the finest produce and meats from local farms, chef Mark Denham’s cuisine shows a Mediterran ean flair, with seasonal dishes like speck wrapped figs, dry-farmed tomato panzanella and spice crusted albacore with lentils and Meyer lemon. A new expansion allows diners to see into the kitchen or sit at a gleaming copper bar and sip from Soif’s extensive wine list. ere’s a new local focus in the bottle shop next door and a cozy seating area for sampling wines. Monday evenings there is a raw oyster bar with live jazz. Restaurant open Su– 5–9pm, F–Sa 5–10pm. Wine bar opens at noon Tu–Sa and at 5pm Su–M.

Süda

3910 Portola Drive • 831.600.7068 www.eatsuda.com

A thoughtfully designed restaurant elevates the eating experience within, and at Süda, this is true for more than just the hyper-stylish interior. Every element of this tasteful space offers the diner with choice and comfort, from the diverse menu with vegan, gluten-free and full-fledged carnivore options to the high caliber beverage program to a variety of intimate booths, bar stools and communal seating. ere’s even a private room in the back, perfect for making a special occasion even more so. Open Su–W 11:30am–9pm, –Sa 11:30am–10pm.

Ulterior

10 Pearl Street • 831.295.3100 www.ulteriorsc.com

e enticing, almost secret nature of an upstairs restaurant never fails. Here at Ulterior, the latest, more permanent venture for the former pop-up team of chef Zachary Mazi and Tighe Melville of LionFish SupperClub, what awaits you at the top of those steep marble stairs is an alluring combination of seasonal, innovative dishes, crafty cocktails and a hip atmosphere. is Ulterior nest, a play on words with parent business, Motiv, down below, is also one of the rare places in Santa Cruz where you can get a high quality, late-night nibble. Open W–Sa 5pm–late.

West End Tap & Kitchen

334D Ingalls Street • 831.471.8115 www.westendtap.com

Ask any Santa Cruz parent who appreciates food and drink where to go for happy hour with the kiddos, and they will immediately say West End. Adults and kids alike can’t get enough of the duck fat popcorn, fried calamari and flatbread pizzas, all amazing deals during the happiest of hours. But a visit to this remarkably designed restaurant at any time will not disappoint, with a lengthy and diverse menu and an even longer list of craft beer, cider and wine options. e outdoor patio is perfect for people watching amidst the bustling Swift Street Courtyard. Open Su– 11:30am–9:30pm, F–Sa 11:30am–10pm.

SEASIDE

Gusto

1901 Fremont Boulevard 831.899.5825 • www.gustopizzeriapasta.com

Gusto owner Denis Boaro, a partner in Carmel’s Basil Seasonal Dining and a native of Northern Italy, named the restaurant for the Italian word for taste and his enthusiasm for delivering delicious rustic Italian food and great service can be seen in the happy faces of his diners. e bright red-tiled, wood-fired oven just inside the entrance both sets the restaurant’s festive tone and produces terrific pizzas. Pastas are from Sand City’s Bigoli pasta and are made from organic flours. Open daily 11:30am–2:30pm and 4:30–9pm.

SOQUEL

Surf City Sandwich

4101 Soquel Drive • 831.346.6952 www.surfcitysandwich.com

It makes perfect sense in a town so rich in surf lore that a surfer would be the driving force behind a popular local haunt and similarly storied classic: the sandwich. Surf City Sandwich owner and chef Paul Figliomeni’s motto, “Go Fresh or Go Home” is a short and sweet indicator that anything you order here will be made with good ingredients and by hand. row in some vintage surf goods, homemade potato chips and local beer on tap and you’ll never actually make it down to the beach. Open M–Sa 10:30am–7pm, Su 10:30am–5pm.

WATSONVILLE

Gizdich Ranch 55 Peckham Road 831.722.1056 • gizdich-ranch.com

Visitors from great distances love this third-generation, family-run farm business that popularized the “pik-yorself” experience just east of Watsonville’s Interlaken neighborhood. Tour the farm, pick fresh apples or berries or watch the action inside the juice-pressing barn. No one leaves hungry if they spend time at the bakery-deli that pleases with its fresh pies, shortcakes and pastries, along with hearty sandwiches and box lunches. is family friendly experience is also a treat for kids, who will enjoy the wide-open spaces and the homemade popsicles and slushes. Open daily 9am–5pm.

Edible Monterey Bay Fall 2016 LOCAL SOURCE GUIDE

ese businesses offer some of the best local, seasonal and sustainable products in the region. ey also advertise in Edible Monterey Bay, supporting our mission and enabling us to provide this magazine to you for free. Please drop by and thank them with your business!

BANKS AND CREDIT UNIONS

Santa Cruz County Bank 7775Soquel Drive, Aptos 831.662.6000| sccountybank.com 819Bay Ave., Capitola | 831.464.5300 720Front St., Santa Cruz | 831.457.5000 4604Scotts Valley Drive, Scotts Valley 831.461.5000 595Auto Center Drive, Watsonville | 831.761.7600

A leading community business lender and full-service bank of choice for locals.

BREWERIES AND TAPROOMS

East Cliff Brewing 21517East Cliff Dr., Santa Cruz 831.713.5540

Neighborhood brewery specializing in British style, Cask conditioned ales.

East End Gastropub 1501 41st Ave., Santa Cruz 831.475.8010 | eastendgastropub.com

Local gastropub serving handcrafted food, beer and wine.

New Bohemia Brewing Co. 1030 41st Ave., Santa Cruz 831.350.0253 | nubobrew.com A Bohemian and Bavarian-influenced microbrewery in Santa Cruz’s Pleasure Point neighborhood.

Peter B’s Brewpub 2 Portola Plaza, Monterey 831.649.4511 | portolahotel.com Monterey’s first craft brewery features delicious, locally brewed beer and an innovative menu including vegetarian and gluten-free options.

Santa Cruz Mountain Brewing 402 Ingalls St., Ste. 27, Santa Cruz 831.425.4900 | santacruzmountainbrewing.com

An award-winning, certified-organic craft brewery featuring wildly imaginative seasonal beers, hard ciders, draught root beer and kombucha.

West End Tap & Kitchen 334D Ingalls St., Santa Cruz 831.471.8115 | westendtap.com

Local gastropub serving handcrafted food, beer and wine.

DESIGNERS

Dina Clark Design 831.466.9843| dinaclarkdesign.com

A Central Coast graphic design studio for logos, labels, illustrations and websites.

CATERING

Aqua Terra

529Central Ave., Pacific Grove 831.657.9790| aquaterraculinary.com Fresh and seasonal food ideas, rooted in sustainability.

Carried Away 7564Soquel Drive, Aptos 831.685.3926| carriedawayfoods.com Seasonally driven and organic prepared foods and catering operating for 25 years in the Aptos Center.

LionFish SupperClub

Santa Cruz | lionfishsc.com

Lionfish is ready to serve your guests the same locavore delights that have generated a passionate following for its own events.

EDUCATION AND NONPROFITS

Habitat for Humanity / ReStore 4230Gigling Rd., Seaside 831.899.1362| habitatsc.org 719Swift St., Santa Cruz 831.824.4704| habitatsc.org

A nonprofit home improvement store and donation center offering new and gently used furniture, home accessories, building materials and appliances to the public. Proceeds build affordable homes, community and hope locally.

90.3 KAZU

100 Campus Center, Building 201, Room 317, Seaside | 831.582.5298 | kazu.org

Public radio for the Monterey Bay area.

Monterey Bay Aquarium

Seafood Watch Program 886 Cannery Row, Monterey 831.648.4800 | seafoodwatch.org

Seafood Watch’s recommendations help businesses and consumers choose seafood that is fished or farmed in ways that minimize impact on the environment.

Quail Hollow Kitchens

235 Crown Drive, Ben Lomond 831.609.6226 | quailhollowkitchens.com Specializing in courses for the home cook including artisanal recipes, as well as French and American classics using homegrown and locally farmed organic herbs, vegetables and eggs.

EVENTS

Camp Vintage

Saturday Sept. 24, 8am–4pm

Earthbound Farm’s Farm Stand 7250 Carmel Valley Road, Carmel 831.375.6546 | campvintage.org

e place to scout for treasures, from rustic antiques to 20th-century cool.

Corralitos Open Farm Tour Sunday Oct. 9, 10am–4pm 2601 East Lake Ave., Watsonville and 10 Corralitos farms | openfarmtours.com

Meet your farmers and learn new skills through this free self-guided tour of 10 Corralitos family-owned farms. Related demos, music and kids’ activities to be held at the Santa Cruz County Fairgrounds.

Monterey Symphony - Symphony of Flavors October 2016 - May 2017 831.646.8511 | montereysymphony.org A pre-show party pairing local musicians with featured local wine, beer, and tasty bites.

FARMS, RANCHES, CSAS AND CFSS

Earthbound Farm

Retail: 7250 Carmel Valley Road, Carmel 831.625.6219 | ebfarm.com

e country’s largest organic grower, Earthbound Farm has been delivering delicious, clean produce to the local community for more than 30 years.

Gizdich Ranch

55 Peckham Road, Watsonville 831.722.1056 | gizdich-ranch.com

A third-generation farm and bakery-café specializing in heirloom apples, berries, juice and pie.

Live Earth Farm 831.763.2448 | liveearthfarm.net Watsonville based, with a new farm stand 10am–3pm Saturdays at 1275 Green Valley Road and CSA pickup throughout the Monterey Bay and South Bay regions. Committed to sustainable food through a CSA, farmers’ markets and on-farm farm stand and education.

Morris Grassfed Beef

CSM, at markets and online 831.623.2933 | morrisgrassfed.com

A provider of locally grown grassfed beef, fostering healthy relationships between people, land, animals and food.

Real Good Fish

CSF, Monterey and Santa Cruz counties 831.345.5153 | localcatchmontereybay.com

A community-supported fishery connecting local fishers and sustainable seafood consumers.

Serendipity Farms

U-Picks and CSA: Several Monterey County locations 831.726.9432 | serendipityorganics.com

Award-winning organic vegetables, herbs and flowers on 20 acres in Carmel Valley and Aromas.

GREEN PRODUCTS AND SERVICES

Blade Tech 831.917.1330 | bladetechusa.com

Professional knife sharpening services for business and home kitchen; also offering high-quality knives and accessories for purchase.

Eco Carmel San Carlos between 7th and 8th, Carmel-by- the-Sea 831.624.1222 | ecocarmel.com

Eco Carmel is a general store for planet- and peoplesafe products for your home remodeling and family needs.

MRWM D 14201 Del Monte Blvd., Marina 831.384.5313 | mrwmd.org

Visit the website for a complete schedule of disposal and recycling services, workshops and home composting supplies available at Last Chance Mercantile.

Solar Technologies 705 N. Branciforte Ave., Santa Cruz 831.421.0440 | solartechnologies.com

Local solar energy system provider featuring efficient technology, design and installation for your home or business.

HEALING AND WELLNESS

Acubloom 833 Cass St., Monterey 831.383.9652 | acubloom.com

Healing simply, simply healing with Kristan Roth, a healer with more than 20 years of experience in acupuncture and a number of other modalities.

HOTELS AND RESORTS

Bernardus Lodge & Spa

415 W. Carmel Valley Road, Carmel-by- the-Sea 831.658.3400 | bernarduslodge.com

Located in the heart of sunny Carmel Valley, Bernardus Lodge & Spa is an elegant and intimate luxury resort offering renowned dining and spa experiences and a 10acre on-site estate vineyard.

Hyatt Carmel Highlands 120 Highlands Drive, Carmel 831.620.1234 | highlandsinn.hyatt.com

Seaside hotel and oceanfront retreat that seamlessly blends the amenities of a luxurious resort with the refined charm of rustic Big Sur.

Hyatt Regency Monterey 1 Old Golf Course Road, Monterey 831.372.1234 | monterey.hyatt.com

Located on Del Monte Golf Course amid 22 beautiful acres of Monterey pines, this hotel also offers a spa and close proximity to Monterey Airport and the city center.

L’Auberge Carmel

Monte Verde Street and 7th Avenue, Carmel-by- the-Sea 831.624.8578 | laubergecarmel.com

A romantic, full-service boutique Relais & Chateau hotel within walking distance of all that Carmel-bythe-Sea has to offer, including the iconic Carmel Beach.

Monterey Plaza Hotel & Spa

400 Cannery Row, Monterey 831.920.6710 | montereyplazahotel.com

At Monterey Plaza Hotel & Spa you’ll be able to enjoy the best of Northern California such as the Monterey Bay Aquarium, historic downtown Monterey and Fisherman’s Wharf, world-class golfing at Pebble Beach, shopping in Carmel, wine tasting in Carmel Valley and the memorable Big Sur coastline.

Portola Hotel & Spa

2 Portola Plaza, Monterey 831.649.4511 | portolahotel.com

A relaxing retreat in historic Monterey surrounded by unique shopping, fine dining, spectacular coastal trails and beaches.

Post Ranch Inn/Sierra Mar Restaurant

47900 Hwy. 1, Big Sur 831.667.2800 | postranchinn.com

A “sanctuary for the soul” offering the ultimate in luxurious coastal Big Sur lodging, including breathtaking views and exquisite dining.

Quail Lodge & Golf Club

8000 Valley Greens Drive, Carmel 831.620.8808 | quaillodge.com

Quail Lodge features comfortable lodging, an 18-hole championship golf course, fitness center and sustainably sourced, seasonal cuisine on the Monterey Peninsula.

Sorensen’s Resort

14255 Hwy. 88, Hope Valley 530.694.2203 | sorensensresort.com

A historic all-season resort with rustic cabins and outdoor activities located in majestic Hope Valley at Lake Tahoe.

NATIONAL AND INTERNATIONAL SUPPORTERS

S.Pellegrino and Acqua Panna www.finedininglovers.com

Mineral waters from Italy available at fine markets and restaurants throughout the area.

NURSERIES, LANDSCAPING AND GARDEN SUPPLIES

DIG Gardens

420Water St., Santa Cruz 831.466.3444| diggardensnursery.com A garden shop unlike any other: organic, bohemian, modern style from Santa Cruz.

Mountain Feed & Farm Supply 9550 Hwy. 9, Ben Lomond 831.336.8876 | mountainfeed.com

Mountain Feed & Farm Supply is a unique and complete organic farm, garden, homestead, pet, gift and housewares store located in the Santa Cruz Mountains.

MRWMD

14201 Del Monte Blvd., Marina 831.384.5313 | mrwmd.org e MRWMD offers premium quality, OMRI-listed organic compost as well as topsoil and wood chips by the truckload at the district scales or bag-your- own at its Last Chance Mercantile shop.

Native Revival Nursery 2600 Mar Vista Drive, Aptos 831.684.1811 | nativerevival.com

Growing, selling and installing California native plants on the Central Coast for more than 24 years.

Plant Landscape Design 2801 S. Main St., Soquel 831.476.1895 | plantlandscapedesign.com

Full-service landscaping company: design, build, maintain, serving greater Monterey Bay.

Terra Nova Ecological Landscaping Santa Cruz 831.425.3514 | terranovalandscaping.com

A full-service ecological landscaping company providing design, installation and maintenance of beautiful living systems for public and private lands.

RECREATION

Chardonnay Sailing Charters

704Soquel Ave., Santa Cruz 831.423.1213| chardonnay.com

Excursions aboard the Chardonnay II are perfect for any age group and fun for everyone from seasoned sailors to first-time adventurers.

RESTAURANTS AND CAFÉS

See our Dine Local Guide, p. 47.

SPECIALTY FOOD AND DRINK PURVEYORS

Earthbound Farm’s Farm Stand and Organic Kitchen

7250Carmel Valley Road, Carmel 831.625.6219| ebfarm.com

Serving delicious organic, handcrafted food, gourmet groceries and unique gifts, as well as fresh produce and flowers.

e Quail & Olive

3 Pilot Road, Carmel Valley 831.659.4288 | quailandolive.com

A boutique featuring quality, California olive oils and vinegars, as well as natural skin care products and cookbooks for better health.

Shopper’s Corner

622 Soquel Ave., Santa Cruz 831.423.1398 | shopperscorner.com Santa Cruz’s oldest and friendliest family-run market.

Star Market

1275 S. Main St., Salinas 831.422.3961 | starmkt.com

An independent grocer featuring the freshest, best tasting and finest selection of food in the Monterey Bay area; locally produced foods and wines are a specialty.

Stewart & Jasper Orchards

Monterey Plaza Hotel

400 Cannery Row, Ste. C, Monterey 831.375.6887 | stewartandjasper.com

A family-owned almond grower committed to quality, eco-friendly practices, water conservation and customer service.

Stone Creek Kitchen

465 Canyon del Rey Blvd., Monterey 831.393.1042 | stonecreekkitchen.com

Our mission is to create a unique educational and culinary destination for epicureans on the Monterey Peninsula.

Troia Foods

801 Foam St., Monterey 831.375.3354 | troiafoods.com

A local dairy and fine food distributor for businesses.

Vertigo Coffee Roasters

81 Fourth St., San Juan Bautista 831.623.9533 | vertigocoffee.com

Specialty coffee roasters that also feature wood-fired cooking and craft beers.

e Wharf Marketplace

290 Figueroa St., Monterey 831.649.1116 | thewharfmarketplace.com Monterey County’s fresh food destination, featuring the “bounty of the county”—locally produced provisions at their seasonal best.

SPECIALTY SHOPS AND GALLERIES

Annieglass

310Harvest Drive, Watsonville 831.761.2041x21 | annieglassstore.com

Locally designed and handmade slumped-glass plates, bowls and serving dishes that add famed art and style to the dining room.

Botanic and Luxe 701A Front St., Santa Cruz botanicandluxe.com Botanic and Luxe is a lifestyle store in downtown Santa Cruz featuring home décor, gifts and botanicals.

Last Chance Mercantile/MRWMD

14201 Del Monte Blvd., Marina 831.264.6900 | mrwmd.org

e only reuse store at the entrance to a landfill in the U.S. where one person’s trash truly becomes another’s treasure, Last Chance Mercantile provides convenient dropoff for reusable goods and an ever changing inventory of affordable, preowned and salvaged items.

Madrigal

Carmel Plaza, Mission between Ocean and 7th, Carmel-by- the-Sea | 831.624.3477

Offering attire for men and women who prefer a classic look.

Pacific Trading Co.

1224 Pacific Ave., Santa Cruz | 831.423.3349 504C Bay Ave., Capitola | 831.476.6109 facebook.com/pages/pacific-trading- co/65027935549 Independent, local, family-owned women’s apparel boutique.

Seven Bridges Cooperative

325A River St., Santa Cruz 831.454.9665 | breworganic.com e local source for certified-organic homebrew ingredients and equipment.

WINERIES AND TASTING ROOMS

Beauregard Vineyards

10Pine Flat Road, Santa Cruz 831.425.7777| beauregardvineyards.com Sustainably produced wines expressing the terroir of the Santa Cruz Mountains through minimal impact winemaking.

Carmel Valley Wine Experience cvwineexperience.com A group of tasting rooms offering a unique way to experience wines in the Carmel Valley sunshine. Members include:

Bernardus Winery

5 W. Carmel Valley Road, Carmel Valley 831.298.8021 | bernardus.com

Big Sur Vineyards Tasting Room

3 Del Fino Pl, Carmel Valley 831.652.3020 | bigsurvineyards.com

Bunter Spring Winery

9 DelFino Place, Ste. 102, Carmel Valley 202.744.1343 | bunterspringwinery.com

Chesebro Wines

19 E. Carmel Valley Road, Carmel Valley 831.659.2125 | chesebrowines.com

Cima Collina

19 E. Carmel Valley Road, Carmel Valley 831.620.0645 | cimacollina.com

Holman Ranch

19 E. Carmel Valley Road, Carmel Valley 831.659.2640 | holmanranch.com

Idle Hour Winery

9 DelFino Place, Carmel Valley 831.298.7526 | idlehourwinery.com

Jarman Tasting Room

18 W. Carmel Valley Road, Carmel Valley 831.298.7300 | jarmanwine.com

JoullianVineyards

2VillageDrive,CarmelValley 831.659.8100|joullian.com

Joyce Vineyards

19 E. Carmel Valley Road, Carmel Valley 831.659.2885 | joycevineyards.com

Mercy Wines

40 W. Carmel Valley Road, Ste. A, Carmel Valley 831.659.4321 | mercywines.com

Parsonage Family Winery

19 E. Carmel Valley Road, Carmel Valley 831.659.7322 | parsonagewine.com

Cima Collina Tasting Room

19 E. Carmel Valley Road, Carmel Valley 831.620.0645 | cimacollina.com

Award-winning, artisanal wines from small Monterey vineyards. Tasting room is located in a picturesque historic building.

Hallcrest Vineyards

379 Felton Empire Road, Felton 831.335.4441 | hallcrestvineyards.com

A family-owned business that takes pride in producing original, organic wines and hard ciders with a taste of the Santa Cruz Mountains.

Holman Ranch Vineyards Tasting Room

19 E. Carmel Valley Road, Carmel Valley 831.659.2640 | holmanranch.com

Featuring diverse wines with complex flavors reflective of the Carmel Valley terroir and frequent special events.

Jarman Tasting Room

18 W. Carmel Valley Road, Carmel Valley 831.298.7300 | jarmanwine.com

Holman Ranch’s Jarman Wine is a new premium Chardonnay and Pinot Noir label. $1 from each bottle sold benefits the Alzheimer’s Drug Discovery Foundation.

McIntyre Tasting Studio

169 Crossroads Blvd., Carmel 831.626.6268 | mcintyrevineyards.com

Small lot wines that embody the mountainous, maritime terroir.

Percheron-McFarland 464thSt.,Gonzales 831.675.2311|percheron-mcfarland.com

Dedicatedtoaworld-famouslegacyofexcellencein CaliforniaPinotNoirandChardonnay.

Storrs Winery

303 Potrero St., Ste. 35, Santa Cruz 831.458.5030 | storrswine.com

Handcrafted wines made in the Santa Cruz Mountains; downtown Santa Cruz tasting room open daily.