Monterey Waves Magazine 1.1 by Santa Cruz Waves

LIVE THE LIFESTYLE

VOLUME 1.1 NO OV/DEC 2015

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DANE ANDERSON JOINS THE BIRDS FOR AN EVENING FLIGHT. PHOTO: MARK MCINNIS 6 | MONTEREY WAVES

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” ! C I T S A T W E R IT’S “B

MONTEREY'S ORIGINAL CRAFT BREWERY HAPPY HOUR DAILY 4PM-6:30PM 12 Craft Beers On Tap | Brewed On Site | Pet Friendly Patio Fire Pits | 18 HDTV’s | Complimentary Parking

Behind the Portola Hotel & Spa Two Portola Plaza | Monterey, CA | (831) 649-2699 | Peterbsbrewpub.com Follow us on

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Real Local Banking Apply for a loan, credit card, or an account anytime, anywhere at www.bayfed.com.

Federally Insured by NCUA. Equal Housing Lender.

831.479.6000 • www.bayfed.com • 888.4BAYFED

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Amazing opportunity to own a well established winery on 5.94 acres of mature vineyard land with ponds, beautiful landscaping, gorgeous facilities, barbeque area, gazebo, chicken coops, outdoor sleeping porch and in-ground pool with solar and auto pool cover. Farm house, completely remodeled in 1986, includes 3 bedrooms, 2.5 bathrooms plus a basement. Wine making equipment, vineyard tractors and attachments included at this price. Offered for $2,500,000

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MONTEREY WAVES M AG A ZINE

PUBLISHER TYLER FOX

EDITOR ELIZABETH LIMBACH

PHOTO EDITOR PAUL TOPP

PHOTOGRAPHY

PHOTOGRAPHERS PATRICK BREMSER KENAN CHAN STEVE BIRDO GUISINGER SEAN MCLEAN DAVE "NELLY" NELSON GEORGE SAITAS NEIL SIMMONS PAUL TOPP

CONTRIBUTING PHOTOGRAPHERS TIMOTHY CARROLL DWAIN CHRISTENSEN COCO CONNIE RYAN "CHACHI" CRAIG ASHLEY DOWNING TANYA HART BRET T LIDER MARK MCINNIS CHERYL NEWCOMB L AUREN PALMINTERI GILES TURNBULL

EDITORIAL

WRITERS C.J. CANNINO CONNIE COCO DAVE DE GIVE TYLER FOX JOEL HERSCH NEIL PEARLBERG KYLE RIVERA

EVEYLN SHAFFER ARIC SLEEPER MELISSA DUGE SPIERS

DESIGN

CREATIVE DIRECTOR JOSH BECKER

DESIGNER ELI ROE

SALES

VP OF SALES STEPHANIE LUTZ

DISTRIBUTION MICK FREEMAN

DIRECTOR OF SALES CARRIE KUHL

Santa Cruz Waves, INC. PRESIDENT JON FREE

ACCOUNT EXECUTIVES JULIA CUNNINGHAM SUZANNE JOSEPH K ATE K AUFFMAN SADIE WIT TKINS

PROOFREADER JOSIE COWDEN

FOUNDER / CEO TYLER FOX On the Cover: Some waves just aren't meant to be ridden. Photo: @chachfiles

The content of Monterey Waves Magazine is Copyright © 2015 by Santa Cruz Waves, Inc. No part may be reproduced in any fashion without written consent of the publisher. Monterey Waves Magazine is free of charge, available at more than 150 local distribution points. Anyone inserting, tampering with or diverting circulation will be prosecuted. Santa Cruz Waves assumes no responsibility for content of advertisements. For advertising inquiries, please contact carrie @ monterey waves.com or ( 831) 238-6081. To order a paid subscription, visit monterey waves.com.

F I N D U S O N LIN E www.MontereyWaves.com @MONTEREYWAVES 2 0 | MONTEREY WAVES

INSIDE VOLUME 1.1 - NOV/DEC 2015

PHOTO: PATRICK BREMSER

76 73

64 FIRST LOOK

DROP IN

22 Letter from the Founder 25 Word on the Street 27 Causes: Otters vs. Sharks 30 Rain Check: El Ni単o

32 In Depth: A Whale of a Problem 40 The 2015 Holiday Gift Guide 50 Behind the Lens: Patrick Bremser 58 Environment: Golfing in a Drought 64 Art: Christine Holding

FOOD&DRINK

COOL OFF

73 Local Eats: Tracing the Plate 80 Drink Up: Craft Beer Gets Quirky 84 Dining Guide 91 Wine Guide

93 Upcoming Events 94 Product Review 96 Event Gallery

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FIRST LOOK LETTER FROM THE FOUNDER

Time to Ditch the Straw

Tyler’s view while swaying to and fro with his hard-shelled friends. Follow Tyler's adventures on Instagram @zorro_del_mar.

See page 48 of the Holiday Gift Guide for Tyler's recommended alternative to disposable straws—the GlassDharma glass straw.

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ate last winter, while on the North Shore of Oahu, I was graced with a surreal experience. I had been surfi ng all morning and wanted to mix it up, so I grabbed my fi ns and mask and did some diving in the surf break out front. I soon found myself gliding beneath the waves with a handful of graceful green sea turtles. They swayed with the ebb and flow of the wave surges while I observed in awe, wishing I could hold my breath for just a couple of seconds longer. If it’s not already obvious, I love animals. And when I recently

watched a video on YouTube titled “Sea Turtle with Straw Up Its Nostril,” it broke my heart. Even though the video is fairly graphic, I encourage you to watch it if you haven’t already—this type of human-caused harm happens to animals all the time and the public should be aware of it. Americans use a whopping 500 million drinking straws every day. That’s 46,400 school buses full of straws each year! Let that soak into your noggin for a second. Yes, we are a pretty darn wasteful species, but it doesn’t have to be that way. The great thing about living in this

country is that we have the ability to choose. Think to yourself: do I really need that straw in my water, cocktail or iced coffee? If you are as moved by that video as I am, consider saying “no” to the straw next time you are ordering out. Our friendly ocean critters will thank you for it.

—Tyler Fo Fox Founder of Wav Waves and Titans of Mavericks competitor

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FIRST LOOK

WORD ON THE STREET

How have you changed your eating habits to be more eco-friendly?

BY COCO CONNIE

ASKED AT THE FARMERS’ MARKET AT OLD MONTEREY MARKETPLACE

Mark Kartenbacher: “I source as much as [I can that’s produced] locally and organically.”

Della Yargus: “We have a vegetable garden and fruit trees in our yard.”

Justin Van Der Bank: “[Our motto is] grow to overthrow! We use less processed food and packaging and buy locally produced food.”

Daniel Shane Maddox: “I changed to be a vegetarian because I’m against factory farming, and I drink pure vegetable and fruit juice to feel as powerful as possible. It’s for my health but it just turned out to be eco-friendly.”

Sally Jones: “I buy greens and fruit at the farmers’ market and eat lots of raw veggies and salads.” Lauren Furr: “I buy products that have minimal packaging and can be recycled, and I eat organic from the farmers’ market.”

Becca Shay: “I buy all of my vegetables from the local farmers’ market because it’s fresher and helps local farmers.”

Breanna Herron: “I recently saved up and bought a S’well insulated water bottle. It cuts down on my use of [plastic] water bottles when I’m out and about and I no longer need to keep buying the Contigo water bottles, [which] keep breaking.”

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FIRST LOOK CAUSES

OTTER VS. SHARK

The already fragile sea otter population faces an increasing threat from great whites | BY C.J. CANNINO he No. 1 killer of sea otters in the Monterey Bay isnâ&#x20AC;&#x2122;t humancaused pathogen pollution in the water, harmful algal blooms, or domoic acid (which are all

also problems for the furry critters). It is great white sharks. The Southern Sea Otter population has suffered a series of setbacks over the years, and the great white attacks present a threat to their delicate population. A report released in August by marine biologist Tim

Tinker, the U.S. Geological Surveyâ&#x20AC;&#x2122;s otter expert and a UC Santa Cruz adjunct professor, shows a dramatic increase in shark attacks over the last 10 to 15 years. Marine biologists have collected nearly 2,000 otter carcasses since 1985 and observed a sharp increase in shark bites since 2003.

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Enjoy sustainable seafood at Seafood Watch local partner restaurants. ASILOMAR CONFERENCE GROUNDS, 3DFLÀF *URYH

LA BALENA CUCINA TOSCANA, Carmel

A TASTE OF MONTEREY, Monterey

LA POSTA, Santa Cruz

BASIL SEASONAL DINING, Carmel

MONTRIO BISTRO, Monterey

THE C RESTAURANT AND BAR AT THE CLEMENT HOTEL, Monterey

OLD FISHERMAN’S GROTTO, Monterey

CAFÉ FINA, Monterey

PASSIONFISH, 3DFLÀF *URYH

CAFÉ MARE, Carmel

PETER B’S BREWPUB AT THE PORTOLA HOTEL AND SPA, Monterey

CALIFORNIA MARKET AT THE HYATT CARMEL HIGHLANDS INN, Carmel

POINT PINOS GRILL, 3DFLÀF *URYH

CANNERY ROW BREWING COMPANY, Monterey

REAL GOOD FISH, 3DFL¿F *URYH

CINDY’S WATERFRONT RESTAURANT AT THE MONTEREY BAY AQUARIUM, Monterey DOMENICO’S ON THE WHARF, Monterey EDGAR’S RESTAURANT AT QUAIL LODGE, Carmel ESALEN INSTITUTE, Big Sur FANDANGO, 3DFL¿F *URYH FAVALORO’S BIG NIGHT BISTRO, 3DFL¿F *URYH GEISHA SUSTAINABLE SUSHI, &DSLWROD HIGHLANDS INN, Carmel HILTON GARDEN INN, Monterey HULA’S ISLAND GRILL AND TIKI ROOM, Monterey and Santa Cruz JACKS RESTAURANT & LOUNGE AT THE PORTOLA HOTEL AND SPA, Monterey KAUBOI GRILL AND SUSHI BAR, Aptos

PORTER’S IN THE FOREST, Pebble Beach RESTAURANT 1833, Monterey RISTORANTE AVANTI, Santa Cruz ROCKY POINT RESTAURANT, Carmel THE SARDINE FACTORY, Monterey SCHOONERS COASTAL KITCHEN & BAR AT THE MONTEREY PLAZA HOTEL & SPA, Monterey SIERRA MAR RESTAURANT AT POST RANCH INN, Big Sur SOIF WINE BAR, Santa Cruz

SOLAIRE RESTAURANT AT THE HOTEL PARADOX, Santa Cruz ¨ SUDA RESTAURANT, Santa Cruz

THE FISH HOPPER RESTAURANT, 0RQWHUH\ TUSCA RISTORANTE AT THE HYATT REGENCY HOTEL AND SPA, Monterey

KNUCKLES SPORTS BAR AT THE HYATT REGENCY HOTEL AND SPA, Monterey

Thank you for supporting Seafood Watch partners during your stay in the Monterey area. Download our free app to ﬁnd our partners anywhere you go. Seafood Watch — your guide to sustainable, ocean-friendly meals.

Monterey Bay Aquarium SeafoodWatch seafoodwatch.org

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FIRST LOOK

PHOTO: KENAN CHAN

CAUSES

WHAT CAN YOU DO?

“The sharks aren’t eating the otters,” explains Tinker. “They’re biting them and spitting them out.” (Great whites prefer more blubbery meat and less dense fur, he adds.) Scientists say it’s unclear exactly why sharks are targeting otters, but attacks on seals are also increasing. Efforts to protect marine mammals have led to an abundant food source for the sharks, and that may be why they’re more likely to swim in near-shore water.

Animal advocacy groups like Carmel-bythe-Sea-based nonprofit Friends of the Sea Otter are trying valiantly to protect the favorite sea dweller. While Tinker says there is nothing that can be done to curb the shark-attack problem, specifically, there are measures that can be taken to bolster the sea otter population overall, and that will in turn

make the issue of shark attacks less detrimental. Advocacy Program Director Jim Curland says one way locals can join the conservation effort is by keeping garden areas free of pesticides and poisons that can run into the Bay. Another is to support legislation and funding efforts like the California Sea Otter Fund, a state-run program that

contributes money to the California Department of Wildlife, and which Gov. Jerry Brown recently renewed for the next five years. That is as simple as checking the box that appears on your state income tax form. Since 2007, the Sea Otter Fund has generated approximately $2 million in revenue to help protect the Southern Sea Otter.

1970s-80s: Otters experience a decline from becoming ensnared in gill nets.

1980s: Gill net legislation helps the population begin to recover.

2015

1970

1977: The Southern Sea Otter is placed on the endangered species list.

1990

1771-1911: A fad of hunting sea otters for their fur devastates the population, dropping it to 1,000-2,000.

1930s: Under the International Fur Seal Treaty, the population began slow and steady growth.

1930

1700s: The otter’s territory spanned the California coast from Baja to beyond San Francisco.

1911

1700

OVER THE YEARS 2015: The USGS counts 3,054 sea otters along the California coast, up from 2,711 in 2010, showing success from conservation efforts.

Mid-1990s: The species faces new setbacks: disease, food limitations and lack of habitat. MONTEREY WAVES | 2 9

WINTER IS COMING… What does the biggest El Niño in years mean for Monterey County? BY KYLE RIVERA

HAT IS IT? El Niño is an oceanic phenomena characterized by the warming

of the tropical Pacific Ocean. In

the words of the National Oceanic

and Atmospheric Administration

(NOAA): “While it does not directly

impact weather in the United States, it

does influence the larger-scale flow or

circulation of the atmosphere. Warmer

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tropical Pacific waters release more heat to the atmosphere, causing more rising air and storminess in the central and eastern tropics.”

ONE FOR THE BOOKS: As of this writing, all climate models predicted that this El Niño could rival previous strong El Niño events in 1982/83 and 1997/98, according to NOAA. Assuming the strong El Niño pans out, we

FIRST LOOK should see its impacts during late winter (FebruaryMarch) versus early winter, according to Nelly Oakley of the Desert Research Institute and co-author of "El Niño Impacts and Outlook, Western Region 2015." This is reflected in the Climate Prediction Center and other outlooks, she explains, where the chance of above-normal precipitation edges its way northward as the season progresses.

IN THE DETAILS

El NIÑOs PAST: The coming El Niño is predicted to rival the torrential storms of 1982/83 and 1997/98.

HOLD YOUR HORSES, NOAH: But before we start building the ark, Oakley warns that “El Niño is not a guarantee of above-normal precipitation for Southern or Central California.” The Southern California coast has a stronger relationship with El Niño than the Central Coast, and there have been El Niño years with below-normal precipitation. There is a tendency toward above-normal wetness during El Niño, but there are a variety of outcomes during these events (some wet, some near average, some below average), she explains.

1957-1958

1965-1966

1972-1973

1982-1983

LEARN FROM HISTORY: Should strong storms manifest, officials warn of flooding and mudslides in coastal mountain areas, as was experienced during El Niño-related storms in 1982/83 and 1997/98. In 1982/83, multiple powerful storms resulted in strong winds, heavy rain (25 inches of rain fell in the Santa Cruz Mountains over a 36-hour period) and record snowfall in the Sierra Mountains, according to the Western Regional Climate Center. In 1997, during the “New Year’s Flood,” major rainfall occurred from Dec. 26, 1996-Jan. 3, 1997 throughout Central and Northern California. Snow levels went above 10,000 feet and 300 square miles were flooded. Even after the rains stopped, the rivers continued to flow and roads remained impassable due to flood damage and mudslides.

HOW MUCH WATER DO WE NEED TO HELP OUT THE DROUGHT? El Niño may not bring the levels of rain needed to make a dent in California’s record-breaking drought, according to Stanford scientists. While any rain would help with acute water shortages and fi re danger, several consecutive wet years coupled with several sequential years where the snowpack persists into the spring and summer months would be required for long-term drought relief. The Sierra Nevada snowpack provides 30 percent of the state’s water supply. In April, the pack was at 5 percent of its historical average. According to a report published in Nature Climate Change, which looked at tree rings to gain greater insight into how this compared historically, the lowness of the snowpack is unprecedented in the last 500 years. Meanwhile, in Monterey County, there has been only a few inches of accumulation since the December 2014 storm system, which gave us most of our rain this year. We’ve had below-average annual precipitation for the past four years, according to Mark Strudley, hydrologist and geomorphologist with the National Weather Service in the San Francisco/Monterey Bay Area.

1991-1992

1997-1998

WET

NORMAL

DRY 25%

50%

75%

90% 100% 110% 125%

150%

200%

SOURCE: NATIONAL WEATHER SERVICE, OREGON STATE UNIVERSITY, PRISM

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DROP IN IN DEPTH

WHALES OFF THE CALIFORNIA COAST ARE BECOMING INCREASINGLY TANGLED IN FISHING GEAR. WHAT’S BEING DONE ABOUT IT?

ILLUSTRATION: JOSH BECKER

BY JOEL HERSCH

ll along the West Coast, the number of whales becoming entangled in commercial fishing gear is spiking. These entanglements can mean months of agony for the whale, in which time fi shing gear can twist around their jaw, under and around their fi ns, or cinch tightly around their fluke. Without human intervention, these scenarios often lead to deep cuts, slow, excruciating amputations, and eventual death. The most common species of whale to fall victim to fishing gear entanglement, as well as the most complicated to liberate, is the

highly migratory humpback, which weighs in at 50,000 to 80,000 pounds and grows up to 60 feet long. The primary culprit in these predicaments is the crab pot line. The task of disentangling the giant creatures from their accidental binds is an intensive and risky operation that requires getting close enough to assess the points of entanglement and cut it free without causing more harm to the whale or getting any humans killed in the process, explains Pieter Folkens, a marine mammal expert and lead entanglement responder covering Northern

California. Folkens, who also supports Southern California and Alaskan response teams, operates under a permit from the National Oceanic and Atmospheric Administration (NOAA), which oversees the country’s aid effort for snarled whales. Disentanglements are conducted from an infl atable zodiac, require detailed strategy, and can sometimes involve hours or even days of being towed by the frightened leviathan—a rollercoaster ride that disentanglement teams call a “Nantucket sleigh ride” (see the sidebar on page 37 for more on that).

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DROP IN IN DEPTH Having evolved for almost nonstop longdistance migration, these animals move through the water with tremendous power. “When you’re approaching one of these whales, and you realize their size, the hairs go up on the back of your neck,” says Folkens. “It’s a 40-foot, very scared, oftentimes pissed-off animal, and you can feel that power when you get close.” By August of this year, there had been 65 confi rmed reports of entangled whales in California, Alaska and Hawaii, according to a training presentation by Folkens. This included 35 reports in California, with 31 confi rmed, and 20 reports of humpback entanglements in the Monterey Bay, 18 of which were confi rmed. That’s according to NOAA’s Whale Disentanglement Coordinator for California, Justin Viezbicke, a wiry-framed surfer with a reputation for handling these rescues with a cool head. One August evening at the Monterey Bay National Marine Sanctuary Exploration Center in Santa Cruz, Viezbicke told a crowded room that the quantity of entanglements has increased sixfold in recent years in his response region, which stretches from San Luis Obispo to Oregon. And, he says, for every entanglement that’s reported, many more are missed.

NANTUCKET SLEIGH RIDE When NOAA disentanglement teams respond to a tangled whale, they often have to attach their boat to the whale while they assess the jumble and work to undo the lines. Naturally, a humpback becomes more distressed when contact is made and will attempt to swim away. This can result in the rescuers being towed wildly for days on end. The experience is called a "Nantucket sleigh ride," a phrase that originates from the small-boat whalers of Massachusetts who, after harpooning a whale, would be taken on a rough ride that could reach speeds up to 23 miles per hour. Thankfully, the new use of the phrase involves trying to save the whale rather than kill it.

Whale activity in the Monterey Bay has been unusually high in recent months. Photo: Neil Simmons

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DROP IN IN DEPTH The reason for this uptick in humpback entanglements is multi-faceted. For one, the humpback whale population is thriving. In 1966, when their numbers were so low researchers were lucky to see one on a given outing, humpback whaling was outlawed in U.S. waters. Prior to 1905, their numbers in the North Pacific were estimated to be 15,000, but due to whaling, that fi gure was down to 1,200 the year killing them become illegal, according to the National Marine Fisheries Service (NMFS). Viezbicke also cautions that it’s very difficult to get bulletproof data on quantities of entanglements due to his suspicion that people are getting much better at identification and reporting, which can account for higher numbers. John Calambokidis, a senior research biologist and co-founder of the Cascadia Research Collective in Washington, says that the humpback population along the West Coast in the early 1990s was as low as 500. Today, the population in the same region is estimated to be closer to 2,000. A photo-identification study by NMFS from 2004 to 2006 estimated the abundance of humpback whales in the entire Pacific Basin to be 21,808. The increase has been so great that NOAA has even proposed removing humpbacks from the endangered species list. Humpbacks are known for eating both krill and small fish, both of which they seek out in the Monterey Bay. When the whales feed on fish, they move closer inshore, where crab fishermen set their pots. It is in these near-shore environments, where there is much more overlap with the fisheries, that NOAA has documented the increase in entanglements, Viezbicke says. “We have more whales in the Monterey Bay, they’re staying in the area longer, we’ve got increased fishing pressure in the Bay, and we have much better entanglement reporting, which we think is contributing to the higher numbers, as well,” Viezbicke says. Folkens says that crab fishing in California has been increasing in recent years, which means more pots in the water during times of high whale migration.

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TO THE RESCUE Working on a whale disentanglement team has its exciting moments—zipping out to sea in search of a huge distressed mammal, making contact with the creature, and the methodical process of removing the tangled gear. But according to Peggy Stap, founder of the nonprofit Marine Life Studies and its Whale Entanglement Team (WET) in Moss Landing, the moment of peak adrenaline comes with the initial phone call. “That’s when I get the biggest rush,” she says. “The whale has been spotted, and you move to get there as fast as possible. At that point, I’m just thinking about the whale.” Stap, whose team operates under the Marine Mammal Stranding and Response Program through NOAA, helps to cover the West Coast from San Luis Obispo up to the Oregon border. She explains that actually making contact with a reported whale is very difficult, especially if the reporting vessel was not able to stand by until the team arrives. She compares it to “searching for a moving needle in a moving hay stack.” A whale’s migration range in this region can run as far south as Mexico and all the way up through Northern California, which a recent entangled whale demonstrated. Out of the 18 entanglements in the Monterey Bay, WET has made contact with eight, five of which they were able to free. For oceangoers who identify an entanglement, Stap emphasizes the importance of getting detailed photos, making the report quickly, staying with the animal as long as possible, and maintaining at least a 100-yard distance. The bigger picture, she says, is furthering the collaboration with fi shermen, as well as educating the general public. “Sometimes there is a quick assumption that the fi shing industry is to blame for these impacts on whales, but that’s not at all the case. The fishermen are on our side here,” she says. Learn more at whaleentanglementteam.org.

ENTANGLED:

whales were entangled in ďŹ shing equipment so far in 2015 along the U.S. West Coast, Hawaii, and Alaska.

of them were humpbacks.

PHOTO: NELLY / SPL

of the entanglements occurred in the Monterey Bay. MONTEREY WAVES | 3 7

DROP IN

PHOTO: NEIL SIMMONS

IN DEPTH

WHY SO MANY? The number of confi rmed whale entanglements is up in the Monterey Bay and along the whole West Coast. This may be, in part, due to more whales feeding in the Bay for longer periods of time, oftentimes closer inshore where crab pots are set. There is also an increase in commercial fishing in the Monterey Bay. Another factor is a better system for reporting the entanglements and better education outreach programs, increasing the likelihood that an oceangoer makes a report in the fi rst place, according to Justin Viezbicke, of NOAA.

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“A number of large [crab fishing] operators out of Oregon have come down into California, where there have traditionally been smaller operations, and these guys put out pots that create a gauntlet, making it very difficult for the animals to get through,” Folkens says. Crab fishermen tend to set their crab pots in the same areas that whales frequent, such as along the edges of the Soquel Canyon, for the very same reason the whales are there in the fi rst place: there is a vibrant ecosystem on which to feed. “The humpback whales come in to feed on the anchovies and krill, which are part of the whole upwelling system,” Folkens says. “Crabs are pretty interested in all of that, too.”

A key issue that can lead to entanglements is slack in the crab pot line leading from the ocean floor up to a buoy on the surface. Fishermen have to maintain some slack in the line to account for tidal change, but that often leaves slack length in the water column that whales can accidentally make contact with. “So, when the whales are lunging at their prey species and they encounter this loose line in the water column, it gets caught across their mouth,” Folkens says. “Then they freak out and start twisting, and it wraps around all their body and then around their tail.” Justin Greenman, Viezbicke’s assistant at NOAA, says that the California Department of Fish and

DROP IN IN DEPTH

“We do try to get the gear back to the fishermen and really cultivate that relationship. They help us figure out things like how long a whale has been entangled. And we’ve gotten some of these guys who are out on the water all the time to actually be on our whale entanglement response team,” Viezbicke says. “We’ve had fishermen not only get involved with the disentanglements but also the evaluation of the whale and helping us to better determine how it’s actually happening in the fi rst place. They really are trying to work with us and fi nd solutions.” The general public—that's you—can also help by keeping an eye out. To report an entangled whale, call NOAA as quickly as possible at 877-SOS-WHALE.

JUST PASSING THROUGH Humpback whales migrate almost constantly in their search for food. The West Coast, especially the Monterey Bay, is a major feeding destination for the animals. They frequent the Bay normally between April and October, when they are often visible from the coastline. Based on a recent tagging study by Cascadia’s Research Collective in Washington, humpbacks will travel from the Channel Islands in Southern California up to the Cordell Bank National Marine Sanctuary, just north of San Francisco, several times in a single summer.

PHOTO: NELLY / SPL

Wildlife and other state agencies are very aware of the increase and are working closely with NOAA to devise solutions to the problem. In addition to educating oceangoers on what to do if they identify entanglements (maintain a visual of the distressed whale and report the situation), Viezbicke says that an important strategy has been working with the fishing industry. He says that a large community of commercial fishermen has been eager to cooperate and be proactive on figuring out ways to prevent these entrapments. One strategy—“extending an olive branch,” Viezbicke calls it— has been to return the fishing gear that response teams recover off of entangled whales. It’s a way to make contact with fishermen and appeal for closer collaboration.

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L E

T GUID

BY EVELYN SHAFFER

PHOTO: LAUREN PALMINTERI

tumped on what to get your peeps this holiday season? Prone to procrastinating? Does the thought of scouring shops for the right present make your palms sweat? Fret not. We’ve got you covered with our ﬁrst annual Gift Guide, stocked with 16 foolproof ideas that will take your gift-giving skills from rookie to pro by the time you can say “Take that, Santa.”

1 BREAD AND BUTTER CARAMELS

2 TAN QUILTED DETAIL JACKET

Sweet. Artisanal. Local. Did we mention sweet? These little bundles of butter, cream and sugar by Lauren Palminteri are a dreamy ﬁt for any chimney-mounted stocking. Bread and Butter Caramel treats pair well with any feast or alongside a warm drink, glass of milk or, better yet, hot toddy. Salted and apple pie caramels, homemade vanilla marshmallows and more might be small in size but, trust us, they’re big in ﬂavor. $1.50 each. Lilify/Bright Coffee, Monterey. Lilify.com.

‘Tis the season to dress warm and stylish, and the Tan Quilted Detail Jacket at Ms. Fabulous will have your favorite lady feeling, well, fab. The ﬁtted suede zipfront boasts pewter accents and clean lines that make for a modern cut that retains a classic simplicity for any age or event. $78. Ms. Fabulous, Carmel-by-the-Sea. Msfabulouscarmel.net.

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6 PHOTO: GILES TURNBULL

3 MOSS LANDING T-SHIRT

5 ROUTE ONE SHORTBOARD

Give the gift of a soft cotton T-shirt screenprinted with original local art bursting with Moss Landing pride from the lovely and whimsical Driftwood boutique. An artistically designed shop offering all sorts of cute and decorative goods, accessories and fashionable ﬁnds, you’ll be drifting around this shop for awhile. Go home with a wearable piece of Moss Landing for your trendy beach bum. $16 for kid sizes, $24 for adult sizes. Driftwood, Moss Landing. Driftwoodstore.com.

When swell hits local spots, your No. 1 surfer deserves a Route One logo in their quiver. Dedicated to making boards that are “eco-friendly, affordable, and quality fun,” Marina’s Malachi Boyce shapes with an intention to help every rider—from novice to ripper—feel conﬁdent in the lineup. Really, a surfer will never stop wishing for a fresh stick to play on, and this homegrown brand’s shortboards will do the trick. The Manwich. Ham and Cheese. Dirty Harry. Big Boy Toy. With names like that, need we say more about Route One’s cache of shortboards? $490-$550. Route One Surfboards, Marina. Routeonesurfboards.com.

4 QUIKSILVER WATERMAN COLLECTION WOVEN SHIRT Kelly Sorenson’s On The Beach Surf Shop stocks its walls and shelves with enough surf gear and attire for every member of the family. But when it comes to your main man or dad, we recommend the always-classy Quiksilver Waterman Collection Woven Shirt. Sporting a button-up for a nice event doesn’t have to feel like a chore with these surfer faves. And while you’re perusing the racks, don’t forget to check out the signature in-store ﬁsh tank. $50-$75. On The Beach Surf Shop, Monterey. Onthebeachsurfshop.com.

6 CSA MEMBERSHIP Everyone likes to eat, but not everyone likes to go grocery shopping. A Community-Supported Agriculture (CSA) membership curates a mosaic of farm goods for your kitchen so that you spend less time pushing around one of those shopping carts with a broken wheel, and spend more time enjoying your meal. Think of it as a regular carefree treasure chest of edible surprises for your favorite chef. $25 per week. Serendipity Farms, various pickup locations throughout Monterey. Serendipityorganics.com.

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7 7 ZEN WISHING POT

PHOTO: ASHLEY DOWNING

At Luminata Books & Gifts, owners Emory and Mia Michael are thoughtful about what ﬁlls their boutique. The two are passionate about nurturing healthy minds and hearts, providing goods that emphasize positive thinking. What can embody this more than a Zen wishing pot? Give the gift of hopeful optimism in the form of this beautiful Japanese ornament that holds its owner's handwritten wishes inside. $24.95. Luminata Books & Gifts, Monterey. Luminatabooks.com.

8 MASON JAR SOY CANDLES & A STACY LYNN BAG Surfer-bohemian style prevails at Carmel’s Kai Bella Boutique. Curated by owners Ashley Downing and Brandee McNamara, whose combined eye for beach-inspired fashion, accessories and décor is impeccable, this adorable shop has something for everyone. With so many good items, we couldn’t pick just one. For a classy stocking stuffer, we love Carmel Candle Company’s deliciously fragrant mason jar soy candles. Local Meg Springer pours EcoSoya soy wax with a cotton core wick into Ball Mason jars, with alluring scents like brown sugar-and-ﬁg, jasmine, plumeria, and lavender-and-vanilla. Our other Kai Bella fave is a Stacy Lynn bag. Lynn creatively upcycles yesterday’s fashion into colorfully cutting-edge pouches and purses. Each is a one-of-a-kind piece of art detailed with an array of tassels, zippers and straps that accent any wardrobe. Candles: $12-$24; Stacy Lynn bags: $28-$164, Kai Bella Boutique, Carmel-by-the-Sea. Kaibellaboutique.com.

9 BIG SUR JADE JEWELRY Local jade is a classic and classy piece of memorabilia from Big Sur, and it’s a sureﬁre way to polish the twinkle in someone’s eye. Pick up a delicate but striking set of earrings, a necklace or just a stand-alone chunk of the beautiful stone at Big Sur’s boutique art gallery and gift shop, Local Color. Your recipient will feel conﬁdent wearing a new jade accent that will have everyone else green with envy. $22-$200. Local Color, Big Sur. Bigsurlocalcolor.com.

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Monterey, CA 639 B Lighthouse Ave. (831) 646-8329

Fair Oaks, CA 5378 Sunrise Blvd.

South Lake Tahoe, CA 2639 Lake Tahoe Blvd.

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PHOTO: TIMOTHY CARROLL

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10 KAYAK RENTALS Outdoor adventuring is always a winner: give someone the opportunity to pick up a paddle and a kayak to launch out from Monterey City Beach into scenic local waters. You and a friend can join each other side by side or share a double kayak to get up close and personal with nature. Rentals include life vests and an overview of the area—Cannery Row kelp forest, Fisherman’s Wharf and all. Time limit? Nah. You can go at your own pace with Kayak Rentals’ one time/ﬂat rate. $30-45. Monterey Bay Kayaks, Monterey. Montereybaykayaks.com.

PHOTO: TANYA HART

11 A FLIGHT TO LAS VEGAS FOR NEW YEAR’S What happens in Vegas stays in Vegas. But first you’ve got to get there. Monterey Airport is at your service as the local starting point when you want to surprise your beloved with the gift of a romantic and neon-laden weekend getaway. Even better? Make that weekend getaway the weekend getaway by ringing in the new year where the party never stops. Allegiant Airlines takes you the 1.5-hour flight distance for a quick trek to the land of Elvis-offi ciated matrimony. Whether you want to heat up your relationship in the desert, live on the edge with some gambling, or take in a Las Vegas show revue before watching the ball drop, Monterey Airport will help your fantasy first weekend of 2016 take flight. Approximately $200 roundtrip per person. Monterey Airport, Monterey. Montereyairport.com.

12 A DAY AT REFUGE SPA

A day at the spa will forever be one of the best gifts you can bestow upon any adult, and this is Carmel Valley’s go-to for getting away, mentally, even if just for a few hours. A tree-lined sanctuary with waterfalls cascading into cold and hot pools, Refuge reminds you how to let go and let in some deep relaxation. It will be a memorable experience to relive … over and over again. Warm things up and loosen those knots in the cedar sauna or eucalyptus steam room before dipping into the Nordic cold plunge pools and UV-cleansed warm pools. With the gorgeous surrounding Santa Lucia Preserve serving as a sight for sore eyes, life in a robe and in an Adirondack chair by the ﬁre pit, post-soak, never sounded so good. $44. Refuge, Carmel-by-the-Sea. Refuge.com.

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PHOTO: BRETT LIDER

13 13 HENRY MILLER MEMORIAL LIBRARY CONCERT TICKETS You don’t need to go to a metropolis to witness your favorite band. With world-class live music in an intimate setting tucked away off Highway 1, concert tickets to a Henry Miller Memorial Library show will have you racking up plenty of plus points from your music-loving friend. Ticket costs vary. Henry Miller Memorial Library, Big Sur. Henrymiller.org.

14 LAND ROVER DRIVING EXPERIENCE Learn how to make a Land Rover do what it was built to do. With an instructor on hand to teach the tricks of the adventure-driving trade, this lesson on crisscrossing tight corners, going down steep terrain, and climbing piles of logs in a superior automobile will delight any recipient. Located at Quail Lodge & Golf Club, this is an upscale thrill that will bring out the 007 in anyone. $250 for a one-hour lesson. Quail Lodge & Golf Club, Carmel-by-the-Sea. Quaillodge.com.

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15 BRANDY-DIPPED FRUITCAKE Luckily for us, hermits need things to do while committing themselves to silence in isolation, and the Benedictine monks at the New Camaldoli Hermitage in Big Sur put a lot of careful contemplation into baking a classic fruitcake with some culinary magic. This ain’t your grandma’s rock-solid fruitcake of old. Coated in grape brandy and aged for a minimum of three months in a meticulously curated environment, these sweet treats are brimming with cherries, pineapples, raisins, walnuts, dates and pecans. Be prepared for brandy-soaked ﬁngers and a plate licked clean because—amen!—your holiday foodie prayers have been answered. $22. New Camaldoli Hermitage, Big Sur. Hermitagebigsur.com.

16 TYLER FOX'S PICK: A GLASSDHARMA GLASS STRAW Consider this head scratcher for a moment: Americans use more than 500 million disposable straws every day. Ridiculous, isn’t it? As we suck one iced

latte after another down our gullet, more and more of these single-use plastic batons wind up in landﬁlls or, worse, the oceans, where they contribute to the dire problem of plastic pollution and cause harm to marine life. It’s reason enough to say so long to disposable straws for good. But what about our iced coffees and cocktails? GlassDharma has beveragelovers covered. The Fort Bragg-based company makes sturdy and stylish reusable glass straws that give new meaning to the phrase “drink responsibly.” The handmade straws work in hot and cold drinks, come with a lifetime guarantee, and are dishwasher and microwave safe. There are several designs to choose from, but our favorite sustainable stocking stuffer is the coffee straw. It ﬁts perfectly into most beverage lids—making it easy to BYO-straw to the cafe—and helps its users avoid coffee-stainedteeth. Cheers to that. $8.50 for the coffee straw. Visit glassdharma.com

to ﬁnd local retail locations.

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PHOTO: CHERYL NEWCOMB

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P H O T O G R A P HER PAT R I C K B R EM S ER WA N T S T O IN S P IR E V IE W ERS O F HIS IM AG ES TO G E T O U T D O O RS BY B Y D VE D E GIVE DA GII V E G

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hile “great nature photographer” is a fitting way to describe Patrick Bremser, a more apt moniker might be to say that he’s an ambassador for the outdoors. That’s because any accolades he might receive for his work take a backseat to the fact that he views phototograpy primarily as a means to share his love of nature with others. So whether it’s a powerful wave at Carmel Beach or a sunset in Big Sur, the driving force behind Bremser’s photography is to let others experience the outdoors the way he does. “I grew up just a few blocks from the ocean and it was my playground,” says Bremser, who was raised near Asilomar State Beach in Pacific Grove. The lensman later moved to Hawaii and San Francisco (before eventually returning to the Monterey Bay Area), where he met a vast range of people and observed something unfortunate about most of them. “I know a lot of people who don’t spend a whole lot of time outside, even in these places of amazing beauty,” he says. “So I try somehow to share these perspectives of wonder with photography that might inspire other people to get outside.” The photographer, who is also a surfer and a chef, recently fi lled Monterey Waves in on how he pulls this off.

Sirens: "This shot was taken from above during a colorful sunset in Santa Cruz. The offshore winds were blowing hard and creating a stunning spray that was being illuminated by the last rays of the sun. This is a slow shutter shot taken while panning with the waves. It reminds me of the mythical sirens of Greek mythology that would lure sailors into disaster with their enchanting voices and beauty."

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Do you have any formal training in photography? No. My dad had an old dual-lens reflex camera that I played with quite a bit as a kid. Most of my art lessons came from my mother—really understanding shapes and lines and direction. She’s a graphic artist. My grandmother was a painter. So to some degree it is in my blood, I think. What makes a good photo? I think it goes back to storytelling. A good photo is trying to not only engage the viewer, but also allow them to drop into the photograph and maybe engage them, whether it’s viscerally or mentally, in sharing that experience. Do you have a favorite shot? I still have photos set aside that were my favorite shots at one point in time. But currently it’s this photo ["Sirens," on page 50] because it’s different than anything I’ve done before. How did you get that shot? I was standing on the pier. Sunset was happening: It was just crazy pink silhouettes and the sky was gorgeous. And I decided to try the slow shutter shots as the waves were breaking and coming in. It was blowing offshore, so on the tops of these waves there was a lot of spray, and the spray was turning this red-pink color … It really ended up catching the light as it came through. And it didn’t look like a wave at that point. It looked like somebody painted something, and I thought it was really cool.

Barrel Time: "Here, fellow photog Tyler Belko stuffs himself into a beautiful green cavern. Tyler had been shooting for most of the morning, but sometimes you have to ride some of the amazing waves you are photographing."

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Dragon Scales: "This was shot on the Central Coast last October during the run of pumping swell and warm offshore winds. Sunrise had just begun to light the face of the waves. The beachbreak was reeling barrel after barrel and the offshore wind was giving amazing texture to the faces. I decided to try and capture the texture and got this shot right as the wave began to break. This image won the Surﬂine Photo of the Month for October last year."

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Can you speak to planning vs. spontaneity in photography? For me being mainly a nature photographer, I am at the complete whim of the elements. And at the same time there’s a certain amount of planning I have to do to get this vision I have for a photograph to actually come through. But who knows how the weather is going to turn out, or the waves.

Sometimes you’re thinking about a moment for so long and then it actually happens. Sometimes that planning and the spontaneity come together and hopefully you’ve got the camera and you’ve got your fi nger on the trigger. Like [a recent] photo with a whale’s tail. It was probably about five minutes before sunset …The boat captain and I were looking for

this one particular moment: the light coming through the falls from the back of the tail. When the sun gets low enough and the light comes through, it just gets red—that deep orange-red. He said it’s called “Lava Falls.” And this whale came up from underneath the boat at the perfect angle, the perfect moment … I’ve got a sequence of 40 photographs of it coming up,

DROP IN BEHIND THE LENS

its back cresting, and then going back down. Because there was no way I was going to miss that. [Editor's Note: See the image on page 21.] Do you use a surfboard for water shots? No, when I go out there I have a pair of fi ns on and I’m swimming. Most of the time when you’re out on these waves and you’ve got anything else

attached to you, it has the potential of being a bit cumbersome because you want to be able to duck under. You want to be able to move gracefully in these situations. I’ve seen you referred to as “surf-chef.” What’s that about? I grew up with two parents that loved to cook. As a hungry teenager, my dad

suggested I get a job in a restaurant. So in high school I cooked in a great restaurant [the Taste Café and Bistro] in Pacific Grove for all four years. And then I ended up going to culinary school. I’m now a private chef for families and executive clients mainly in Silicon Valley, but I cook for people down in the Pebble Beach area and Carmel, as well.

The Marmalade Queen: "The light at high noon in this slot canyon created two different tones for about 10 minutes. As the far end of the slot turned orange, the highlighted rocks reminded me of the bust of a queen peeking out from around the rock curtain."

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BEHIND THE LENS

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Bremser has been doing serious photography for seven years, but has dabbled with cameras for most of his life.

Camera of Choice: Nikon DSLR D610 Camera, with an SPL Aluminum Water Housing for water shots

Winner: SurďŹ&#x201A;ine Photo of the Month, October 2014

Latest Exhibit: Art San Diego, November 2015

Day Job: Private chef

Learned to Surf At: Carmel Beach

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“I know a lot of people who don’t spend a whole lot of time outside, even in these places of amazing beauty. So I try somehow to share these perspectives of wonder with photography that might inspire other people to get outside.”

Fall in the Sierras: "The aspens around the Eastern Sierras are radiant in the fall."

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At Delaveaga Golf Course, Superintendent Miles Hicks says water-saving efforts began 10 years ago. PHOTOS: PAUL TOPP

In the age of drought, golf courses find it isn't easy being green | By Neil Pearlberg “Even if El Niño does replenish us with water, we will never return to where we once were. It would be totally irresponsible for us to forget everything we have been doing and go back to the way things were.” — Miles Hicks, Delaveaga Golf Course superintendent

he average 18-hole golf course uses the same amount of water—about 140,000 gallons— in a single day as a family of four uses in a year, according to the Golf Course Superintendents Association of America. This is changing, however—at least in California. Due to the ongoing drought, drastic measures are in full force at every golf course in the Golden State, forcing them to walk the delicate line of limiting water use to cope with the lack of rainfall while trying not to lose the appearance of a lush green golf course that attracts greenfee-paying customers.

It’s a murky problem to navigate for the golf industry, which is big business in California, generating $13.1 billion in economic activity and employing 128,000 people, according to a recent study by the California Alliance for Golf. If this winter’s predicted El Niño does not produce adequate amounts of rainfall (and even if it does; see page 30 for more on that), continued drought conditions will produce golf course fatalities. Course owners who are already grappling with pressure stemming from the recent recession and a shrinking golf market will be in dire straits—especially if their course is not located close to recycled water

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“It is up to the player to adjust his or her golf game in accordance to the conditions.” —Eddie Duino, PGA teaching professional

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DROP IN pipelines, one of golf’s last bastions of resources for water. To top it off, it would seem that these courses are subject to disproportionate disapproval from the public, not in small part because of how visible their greens are. Just as water-conscious citizens frown upon a neighbor washing his car or watering the lawn, they get up in arms about sprinklers spraying down the fairways and greens at their local links. Meanwhile, behind a shield of walls, businesses throughout Californian cities are using vast amounts of water, often without the same level of restriction or reproach. (Computer-manufacturing companies, for instance, can require 2,000 gallons of water to produce a single semiconductor chip.) After St. Andrews in Scotland, the Monterey Peninsula is perhaps the second home of golf. The famous courses on the Monterey Peninsula—including its crown jewel, five-time host of the U.S. Open Pebble Beach—are using 30 percent less water than they used four years ago. Two golf courses within the famed 17-Mile Drive have recently gone through extensive renovations and have formalized a steadfast plan to deal with the lack of rainfall. Poppy Hills Golf Course, owned and run by the Northern California Golf Association, reduced by 50 acres the total amount of fairway turf used on the course, amounting to half of what typical courses elsewhere maintain. And the private Monterey Peninsula Country Club’s Dunes Course is currently implementing an extensive renovation plan that will include a reduction in maintained turf (from 79 acres to less than 65) that will amount to a total savings in water use of 20 percent. Like his father before him, 77-year-old Eddie Duino is one of Northern California’s most respected PGA teaching professionals, and Monterey Waves was able to catch up with him on the brown and water-starved driving range where he gives his instruction at Pajaro Valley Golf Course in Watsonville. “Here at Pajaro, and at other courses I have played, it is evident that only hightraffic areas are being gently watered,” says Duino, walking toward the first tee. “Looking out over the first fairway," he continues, "you can tell that the ground is firm and fast. However, it is up to the player to adjust his or her golf game in accordance to the conditions.” Santa Cruz is home to the semiprivate Pasatiempo Golf Course, an

PHOTO: PAUL TOPP

ENVIRONMENT

Alastair MacKenzie-designed gem that is ranked No. 34 on Golfweek’s Best Classic Courses list, along with the neighboring City of Santa Cruz-owned Delaveaga Golf Course. Both courses have faced mandatory restrictions of 50 percent by the Santa Cruz Water Department, and have taken measures to comply. In 2009, Pasatiempo installed a new irrigation system that reduced the amount of mowed ground from 94 acres to 64 acres, and more reductions were made during the past year, including to much of the rough and 50-to-100 yards forward of each tee box. “Our efforts started 10 years ago, long before restrictions were placed upon us. After the recession we learned to be conservative and demonstrate responsibility,” says Miles Hicks, golf course superintendent at Delaveaga, explaining that the combined effect of lack of rounds played and an increased cost of water led to his

team becoming more fiscally efficient. After the city-mandated 50-percent cutbacks, Hicks and Delaveaga’s PGA professional Tim Loustalot charted the golf course to see what areas could live without water from a playability standpoint. “We immediately shut down watering the areas of the course where no one hits a golf ball, along with the driving range and the immediate areas in front of each teeing area,” says Loustalot. As of this writing, forecasts predict that coming El Niño conditions will pummel the state with torrents of rain by the end of the year. Will it be a godsend for the golf industry? With a few months of rain, will things return to normal? “Even if El Niño does replenish us with water, we will never return to where we once were,” says Delaveaga’s Hicks. “It would be totally irresponsible for us to forget everything we have been doing and go back to the way things were.”

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DESIGN

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Not Your Average Photographer ‘Image maker’ Christine Holding lets her imagination loose |

s a conceptual photographer, Christine Holding draws from a background in belly dancing and painting, as well as a sense of fashion and costuming, to produce her work. But it’s her keen sense of play and imagination that really allows her to flourish. “I can use my imagination and make it real in the form of art,” says Holding, who is often called an “image maker.” But more often than not, being a conceptual photographer means explaining to clients what she doesn’t do. “They’ll say, ‘Oh I want you to do a wedding,’ and I’ll have to say 'I’m sorry,

I don’t do weddings,'” says Holding. “Or they’ll say ‘I want you to do a high school portrait,’ and I’ll say, 'Well, I don’t do high school portraits. I can do a portrait for you but it’s got to have a theme or a genre.' If they wanted to have a rockabilly wedding, I’d go for that.” As a child she had an easel set up for her by her grandmother, who liked to paint in oils and keep the curious Holding busy with her own paints and canvas. And her mother, through her quilting and tole painting—a decorative folk art—exposed Holding to her flair for working with color.

BY DAVE DE GIVE

“I feel like Georgia O’Keeffe. I’m coming into awareness of my creativity. And it really does come from intuition way down in your gut or your heart." MONTEREY WAVES | 6 5

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"Kimono Flower Girl" Femininity and nature, as seen in "Kimono Flower Girl" on page 64 , are two frequent themes in Christine Holding's work.

“Heaven” “Heaven” was shot in a studio—with the background and effects added later— during the same shoot that produced “Goddess” (page 70). “She was jumping with the sheer material … I must have had her jump 50 times," says Holding, "and every time that she jumped I had her do a different pose with her arms. This time she jumped arching her back, and I caught it.” Holding then played around with light and clouds to create the effect of rising to the heavens.

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“Under the Sea” Holding was inspired to create this compilation piece after the BBC came to town to ﬁlm whales in the Monterey Bay in August. “We have had a record year for anchovies and all the sea life have come in,” says Holding. “I wanted to have something to do with the whales and the sea life coming in.” Holding points to “Under the Sea” as an example of how she creates surrealism by beginning with stock photos then adding tone and colors.

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"In Europe they understand—they have Michelangelo out there in full glory, no problem. But in the States, if you show a nude photo, it’s more difficult."

“Goddess” One of Holding’s favorite muses is Denver-based model Laura New Myers, who she likens to a dancer for the graceful way that she moves and positions her body. “She’s also one of the models that will pose nude for me,” says Holding. “These pictures are really difﬁcult sometimes because a lot of the public doesn’t understand. In Europe they understand—they have Michelangelo out there in full glory, no problem. But in the States if you show a nude photo, it’s more difﬁcult. And she knows how to pose so tastefully. ... I just have her dressed in a piece of material. When I saw the picture, she looked like a goddess. I wanted to put her in an astrological heaven, so [I added] stars and constellations."

But it would be years before she took up art on her own. And she came back to it via a circuitous route. Holding began taking belly dancing lessons and then danced semi-professionally at Kalisa’s La Ida Cafe on Cannery Row for six years. She found she liked the discipline required to learn it and the grace needed to move her body to perform the dances—skills that would eventually serve her well in posing shots and working with models as a photographer.

She also began taking art lessons from two of her fellow belly dancers, both of whom had been formally trained in art. “I was taught how to work with light and shadows and perspective,” says Holding. “Composition, gamma, and tonality: I really got a healthy Art 101.” Painting eventually led her to photography. She took online photography courses, studying photographic techniques and then practicing them on her

own. Through meet-up groups, she was exposed to professional photographers, and further honed her craft. “I feel like Georgia O’Keeffe,” says Holding, 55, of the artist who came back to painting later in life. “I’m coming into awareness of my creativity. And it really does come from intuition way down in your gut or your heart. All of a sudden these images will come out of me.”

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Tracing the Plate Three restaurants describe the seasonal inspiration behind their favorite menu items BY MELISSA DUGE SPIERS

PHOTO: DWAIN CHRISTENSEN

n the aptly named â&#x20AC;&#x153;Salad Bowl of the World,â&#x20AC;? Central Coast residents are blessed with seemingly endless agricultural bounty. With year-round crops and mild weather, the Monterey Bay area may appear to lack seasons, but our restaurant menus prove otherwise. Meet three eateries that are cooking up delicious seasonal local food this fall. Herewith, they dish on the inspiration and ingredients behind their favorite menu items du jour. MONTEREY WAVES | 7 3

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FOOD&DRINK TRACING THE PLATE

BREAKFAST

LA BICYCLETTE: La Bicyclette’s entire breakfast menu is prepared in their woodfi red oven, a signature technique shown to perfection in the aptly named Eggs in Purgatory. A hearty fall dish, it combines spicy chorizo with potatoes, carrots, onion, celery, garlic, tomato, and two wood-fi red eggs, garnished with sliced green onion and served with toast. Chef Brian Kearns, who worked as the sous chef at La Bicyclette six years ago before returning as executive chef in 2014, created it in homage to the Mexican

and Spanish influences in Monterey Bay culture and history. “People here crave spicier and bolder flavors than one would fi nd on the East Coast, for example,” he says. “I wanted a dish that really represented our local terroir. It’s savory, it’s spicy, with just enough spice to wake you up, but not so much it sets your mouth on fi re. To me it represents the Monterey Peninsula.” ($13) Dolores Street, Carmel-by-the-Sea, (831) 622-9899, labicycletterestaurant.com.

PHOTOS: DWAIN CHRISTENSEN

Eggs in Purgatory

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! N W O R U O Y MAKE g ears runnin ’15 y 6 m a re C Ice ’14 zen Yogurt/ o r F t s ’13 e B d ’12 Vote ’11 ’10

Dairy Free and No Sugar Added options available D

Y Your Gift card Go-To | Catering and Fundraising Opportunities myofrozenyogurt.com | 831-375-FROYO | m Downtown Monterey 49 91 Alvarado St (8 831) 649-3769

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Seaside 840 Broadway Suite B5 (831) 375-3769

South Salinas 1091 South Main Street (831) 759-9769

FOOD&DRINK TRACING THE PLATE

ENTRÉE

BASIL: Basil is the fi rst Certified Green Restaurant in Monterey County, a member of the Seafood Watch Program, and a leader in green and sustainable dining—so it’s fitting that they boast a menu that changes regularly to reflect availability and seasons. Fall and winter are beautifully celebrated in their House-Smoked Venison, a dish created by American Culinary Federation Monterey Bay’s 2015 Chef of the Year Soerke Peters to commemorate his grandmother’s cooking during the hunting season in Germany. Peters surrounds the smoked venison with a selection of autumn favorites—parsnip puree, braised Brussels sprouts, and Black Mission figs in a port-reduction sauce—elegantly applying the flavors of his home country to the bountiful agricultural offerings of the Monterey Bay. ($28) San Carlos Between Ocean & 7th, Carmel-by-the Sea, (831) 626-8226, basilcarmel.com.

PHOTOS: SEAN MCLEAN

House-Smoked Venison

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Some Restaurants are Legends. Come see why. Please join us every Friday from 4-7pm at the Whole Enchilada Marketplace for free wine tasting featuring the best central coast wines. Enjoy the Fisherman’s breakfast at the Lighthouse Harbor Grille. Visit our Galleries and chill at the new Haute Enchilada Art Cafe. Visit the “Last Coastal Frontier”.

Signature Coastal Cuisine

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FOOD&DRINK TRACING THE PLATE

DESSERT

Pistachio Tart JENINNI KITCHEN + WINE BAR: Sommelier and owner Thamin Saleh strives to bring his Eastern and Southern Mediterranean heritage to Jeninni’s menu without fear of big flavors, techniques and ingredients—a goal abundantly achieved in the pistachio tart. Saleh describes the dish, as executed by chefs Trevor Mathiak and Kristian Senion, as “complex and fun, yet simple and easy to eat.” The freshly harvested pistachios herald the arrival of autumn. ($9) 542 Lighthouse Ave., Pacific Grove, (831) 920-2662, jeninni.com.

PHOTOS: DWAIN CHRISTENSEN

with Prickly Pear Sorbet

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FOOD&DRINK DRINKS

the

Bold Bizarre and the

Experimental brews rise to the top in Monterey’s chummy craft beer scene BY ARIC SLEEPER

PHOTO: SEAN MCLEAN

ust a year and a half after taking the plunge into the craft beer scene in Monterey, Alvarado Street Brewery is already making big waves locally and beyond. Their “Mai Tai P.A.,” a staple IPA at the nascent brewery, took home a gold medal at the 2015 Great American Beer Fest in Denver, arguably one of the biggest beer competitions in the country. “From the beginning we’ve built our success based on quality,” says J.C. Hill, head brewer at Alvarado Street Brewery. “It’s what we go for every single day.” Hill began home brewing his own beer after graduating college, and soon found that he’d stay up into the wee hours, obsessing over his next batch. He steered away from a career in real estate to follow his passion, and studied brewing at the Siebel Institute of Technology in Chicago.

“I’ve never really been into the sciences per se, but now I have a microscope to count yeast and I analyze the pH of our beer,” says Hill. “It’s cliché to say, but it’s a balance of science and art.” And now the accidental scientist is using his quantified knowledge of the craft to create new and experimental brews unlike any others, like the Haole Punch, a passion fruit, guava, and orange sour ale—but not too sour. “It’s not mouth-puckering sour, but it has a nice tartness. It almost tastes like soda,” says Hill. “It’s one of the more bizarre beers, which we really like to make.” Alvarado’s beer list is constantly in flux as Hill continues to dream up strange concoctions, but in his eyes, what sets his beers apart from others is freshness. “When you come to Alvarado Street Brewery, the beer is as fresh

as you’ll get it anywhere. You’re drinking from the teat, essentially,” says Hill. “I don’t think our beer is necessarily better than anyone else’s, but it’s very enjoyable because of how fresh it is.” Collaboration over competition is the rule among the humble brewers of Monterey. Kevin Clark, head brewer at Peter B’s Brewpub in the Portola Hotel and Spa, regularly exchanges notes and tips, and even surfs, with Hill. “It’s nice to have another cool brewer up the street, and we’ve done several collaborations together,” says Clark. “The craft beer industry is unlike any other industry. We don’t hold onto our secrets that tightly.” Like Hill, Clark is a graduate of the Siebel Institute, and shares the same zeal for experimentation. “There’s only four basic ingredients in beer—water, barley, hops,

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FOOD&DRINK

PHOTO: SEAN MCLEAN

DRINKS

Summer isn’t the only time for “session” brews. The low-alcohol, light-bodied beers are great for those family get-togethers over the holidays when curbing the anxiety of the situation is in order, but driving home afterward is still a necessity. Here are a few worth noting.

Alvarado Street Brewery The “Little Mandarina” is a great beer for a session at 4.4 percent ABV. This incredibly crisp and hoppy pilsner is heavily dryhopped with German hop varieties called Huell Mellon and Mandarina Bavaria for their orangey melon notes.

Carmel Valley Brewing Carmel Valley Brewing’s session IPA is a “nonconfrontational” IPA that is low-carb, less sweet, and a bit on the dryer side with an ABV of 5.6 percent. “You can actually drink it and enjoy it, and not just brag to your friends that you survived a pint of it,” says brewer Dean Hatﬁeld.

Peter B’s Brewpub The pale “Helles Lager” at Peter B’s (helles is German for pale), has a good body, a touch of minerality, and a pleasant crispness. At 4.9 percent ABV, it’s perfect for a session on those brisk winter days.

and yeast—but just the slightest tinkering can create a different flavor,” Clark says. “There are so many variables and styles. In brewing, there’s never a dull moment.” When Clark took the reins as head brew master of Peter B’s about five years ago, he noticed that the pub had lacked a sense of fun and variety, and committed to changing that. He immediately switched yeast strains and modified the recipes, and to his benefit. In 2010, the pub produced about 400 barrels of beer, and in 2014, it increased to more than a thousand. “It proves that people really enjoy what we’re doing,” says Clark. Peter B’s holds a dozen rotating taps with staples like the blonde, IPA, stout, wheat, and amber, and a slew of seasonal brews like the Russian imperial stout—a collaboration with Acme Coffee Roasting Company—aged in whiskey barrels. “There’s always something that we’re playing with,” says Clark. “Seasonally, in summer, we usually have something that’s light and refreshing, and toward the winter we have some of the winter warmers and some nice lagers.” Keeping up with the growing local demand for craft beers is one of the biggest concerns for Clark at Peter B’s and for Dean Hatfield, brewer at Carmel Valley Brewing. “We don’t want to grow too fast because that causes us to take shortcuts,” says Hatfield. “Our focus is on creating a quality product.” After retiring from a 40-year career in aerospace, Hatfield and his wife Karolyn moved to Carmel Valley and opened their brewery in 2007. The power couple runs the brewery all by themselves, and reuse or recycle nearly every waste product they produce. They also refuse to advertise, save for the donations they give through local fundraisers and events. “We don’t have a marketing department that tries to put lipstick on an ugly product,” says Hatfield. “Our product has to sell itself in the light of day, and make it in the real world on its own merits.” Hatfield has nothing but respect for the other “right-minded beer brewers” in Monterey County, and enjoys the creations of his colleagues as much as his own. “I’ve sampled lots of local beers and I’ve never had a bad one,” says Hatfield. “All the local brewers are self-starting and selfmotivated to improve the general art of craft brewing.”

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FOOD&DRINK DINING GUIDE

Dining Guide BIG SUR BIG SUR ROADHOUSE Delicious California cuisine with fresh, local ingredients, using a variety of house-made products. Open all day for breakfast, lunch, dinner and small bites in between. 47080 CA-1, Big Sur, (831) 6672370, www.bigsurroadhouse.com

THE RESTAURANT AT VENTANA Fresh, sustainable, locally sourced Central Coast fare in a sophisticated and serene setting with panoramic ocean views. 48123 CA-1, Big Sur, (831) 6672331, www.ventanainn.com

CARMEL ALLEGRO PIZZERIA

MAIDEN PUBLICK HOUSE A great selection of beers and food nestled in the redwoods. CA-1 The Village Shops # 2, Big Sur, (831) 667-2355, www.locu.com

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Casual establishment with a lively wine bar that dishes up pasta, pizzas and other classic Italian eats. 3770 The Barnyard, Carmel, (831) 626-5454, www. allegrogourmetpizzeria.com

BASIL

EARTHBOUND FARMS CAFE

Area-sourced seasonal Californian dishes served in a casual setting with a dog-friendly patio. San Carlos Street, Carmel, (831) 6268226, www.basilcarmel.com

Offers delicious meals from an allorganic kitchen, as well as organic produce, ﬂowers, and gourmet groceries for purchase. Seasonal events include live music and bug walks for the little ones. 7250 Carmel Valley Road, Carmel, (831) 625-6219, www.ebfarm.com

CARMEL VALLEY RANCH/ VALLEY KITCHEN & RIVER CAFE Fresh seafood from the Monterey Coast, a thriving community of food artisans, and produce that’s literally picked within walking distance of the kitchen. 1 Old Ranch Road, Carmel, (866) 4055037, www.carmelvalleyranch. com/dining/carmel-dining

CARMEL VALLEY EDGAR’S Following principles of sustainability, Chef Kenneth Macdonald handpicks ingredients for the lunch and dinner menus, which are served in a casually

FOOD&DRINK DINING GUIDE elegant atmosphere. Full bar and happy hour specials. 8205 Valley Greens Drive, Carmel Valley, (831) 620-8910, www.quaillodge.com/ dining/carmel-ca-dining

LOKAL Everything on the seasonal breakfast, lunch and dinner menus is either grown by the restaurant or locally sourced. Thoughtful wine list and bubblies. 13762 Center St., Carmel Valley Village, (831) 6595886, www.lokalcarmel.com

LUCIA RESTAURANT AT BERNARDUS LODGE Indulge in artisanal cuisine, awardwinning wines and outdoor dining with the ﬁnest views. 415 W Carmel Valley Road, Carmel Valley, (831) 658-3595, www.bernarduslodge. com/wine-cuisine

RUNNING IRON RESTAURANT & SALOON Family style American restaurant and bar serving salads, Chicagostyle pizza, steaks and chops in the rustic dining room and on the sunny patio. 24 East Carmel Valley Road, Carmel Valley, (831) 659 4633, www. runningironrestaurantandsaloon.com

TRAILSIDE CAFE AND BEER GARDEN Grab breakfast, lunch or dinner in the relaxing dining room or on the pet-friendly patio. Daily specials and live music in the beer garden on weekends. 3 Del Fino Place, Carmel Valley, (831) 298-7453, www. trailsidecafecv.com

CARMELBY-THE-SEA

The-Sea, (831) 624-7400, www. mundakacarmel.com

RIO GRILL Eatery providing generous portions of inventive Californian fare and a lengthy wine list since 1983. 101 Crossroads Blvd., Carmel-By-The-Sea, (831) 625-5436, www.riogrill.com

MARINA FRUTTI DE MAR GRILL Specializing in the fruit of the sea, this family friendly, unassuming restaurant also serves up delicious pastas and steaks plus a children’s menu every night but Sunday. 3056 Del Monte Blvd., #102, Marina

KEOKI’S HAWAIIAN BBQ Don’t let the small dining area fool you—the traditional Hawaiian plate lunches here are huge and satisfying. Shaved ice, spam musubi and loco moco take you straight back to the islands. 3170 Vista Del Camino, Marina, (831) 809-8644

KULA RANCH ISLAND GRILL AND SUSHI BAR Island-themed atmosphere with lunch and dinner menu options including steaks, sushi, fresh seafood, salads and desserts. 3295 Dunes Drive, Marina, (831) 8839479, www.kula-ranch.com

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1/2 Michael Mic hael Bauer, SF Chron Chronicle

WILD THYME DELI Unites the traditional comfort foods of the East Coast with the innovative, organic cuisine of the West Coast. 445 Reservation Road, Marina, (831) 884-2414, www.wildthymedeli.com

MONTEREY

MISSION RANCH

ABALONETTI

Serving American comfort food in a farmhouse restored by Clint Eastwood with pastoral views. 26270 Dolores St., Carmel-ByThe-Sea, (831) 624-6436, www. missionranchcarmel.com

Specializes in Monterey Bay calamari and offers almost a dozen varieties of squid dishes. 57 Fisherman’s Wharf, Monterey, (831) 373-1851, www. abalonettimonterey.com

MUNDAKA

ALVARADO FISH AND STEAKHOUSE

Cozy and vibrant setting for innovative Spanish tapas, wine and regular live music. 7th Avenue and San Carlos Street, Carmel-By-

Daily specials showcase local favorites and fresh delights. Italian and Japanese heritage are fused together to create

RESTAURANT 1833 ͷͲͲ ĆėęēĊđđ ęėĊĊę, MĔēęĊėĊĞ, CA 93940 831.643.1833

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FOOD&DRINK DINING GUIDE

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unique dishes. 481 Alvarado St., Monterey, (831) 717-4468, www. alvaradoﬁshandsteakhouse.com

ALVARADO STREET BREWERY Brewery serving craft beer and local eats in a historic space with an industrial vibe. 426 Alvarado St., (831) 655-2337, www. alvaradostreetbrewery.com

BIG FISH GRILL Open for lunch, brunch, and dinner, or stop by to enjoy a cocktail and stunning views at the restaurant’s bar and lounge. The ambiance is casual California and it’s suitable for visitors of all ages. 101 Fishermans Wharf #1, Monterey, (831) 372-7562, www.bigﬁshmonterey.com

BOARDWALK SUB SHOP Ambitious menu of hot and cold sandwiches, sides and desserts in a bright, contemporary space. 470 Alvarado St., Monterey, (831) 2641171, www.boardwalksubshop.com

BON TON L’ROY’S LIGHTHOUSE SMOKEHOUSE Homemade breakfast, lunch and dinner fare with full bar. Specializing in barbecue and Russian specialties like stroganoff and borscht. 794 Lighthouse Ave., Monterey, (831) 375-6958

BULL AND BEAR WHISKEY AND TAP HOUSE Chill hangout with a patio and live music. Dishes up classic American eats plus a variety of brews. 479 Alvarado St., (831) 655-3031, www. bullandbearca.com

73 BEERS ON TAP Õ Õ 30 SMALL BATCH BOURBONS HOMEMADE GRUB OUTDOOR FIRE PITS OPEN LATE

LOCATED IN THE HEART OF CANNERY ROW 95 PRESCOTT AVENUE, MONTEREY, CALIFORNIA 93940 831.643. CRBC (2722) www.canneryrowbrewingcompany.com 8 6 | MONTEREY WAVES

CANNERY ROW BREWING CO. A family-friendly, beer-concept restaurant that offers the second largest number of beers available on tap in Northern California. 95 Prescott Ave., Monterey, (831) 643-2722, www. canneryrowbrewingcompany.com

CINDY’S WATERFRONT Enjoy casual food that’s perfect for the whole family including brick-oven pizzas, made-to-order burgers, fresh-tossed salads and mouthwatering desserts. 886 Cannery Row, Monterey, (831) 6484870, www.montereybayaquarium. org/visit/dining

ESTEBAN Chic spot for Spanish and Mediterranean fare with an indoor ﬁreplace and outdoor patio with ﬁre pits. 700 Munras Ave., Monterey, (831) 375-0176, www. hotelcasamunras.com/estebanrestaurant

GOLDEN TEE RESTAURANT & BAR AT THE MONTEREY AIRPORT Combine delicious food and tasty beverages with a view of the airport and the sparkling Monterey Bay.200 Fred Kane Drive, Monterey, (831) 3731232, www.goldenteemonterey.com

HULA’S This tiki restaurant is California cool with a festive atmosphere, tropical cocktails and island fare. 622 Lighthouse Ave., Monterey, (831) 655-4852, www.hulastiki.com

THE BULLDOG BRITISH PUB

JACK’S RESTAURANT AND LOUNGE

Your neighborhood spot for sports on TV, homemade British fare and burgers. 16-plus beers on tap and a full bar. 611 Lighthouse Ave., (831) 658-0686, www.facebook.com/ BulldogBritishPub

Eatery at the Portola Hotel serving sustainable cuisine in a nauticalthemed dining room and lounge. 2 Portola Plaza, Monterey, (831) 649-2698, www.portolahotel.com/ jacks-restaurant-lounge

C RESTAURANT + BAR

LA BAHIA

Enjoy fresh, sustainable seafood, upscale coastal dining, outdoor seating and beautiful ocean views from every table at this unique Monterey seafood restaurant. 750 Cannery Row, Monterey, (831) 375-4800, www.thecrestaurantmonterey.com

A local favorite dishing up authentic Mexican cuisine. 675 Lighthouse Ave., Monterey, (831) 884-5269

LOULOU’S GRIDDLE IN THE MIDDLE Loulou’s Griddle in the Middle is a gem of a breakfast spot located in

FOOD&DRINK DINING GUIDE the middle of the commercial pier in Monterey. Municipal Wharf 2, Monterey, (831) 372-0568, www. loulousgriddle.com

MONTRIO Inventive New American cuisine and a carefully curated wine list served in a converted ﬁrehouse. 414 Calle Principal, Monterey, (831) 648-8880, www.montrio.com

MUNDO’S CAFE A no-frills neighborhood cafe that’s a draw for piled-high sandwiches and burgers, as well as its veggie options. 2233 N. Fremont St., Monterey, (831) 656-9244, www. mundoscafemonterey.com

PETER B’S BREWPUB This casual eatery and on-site brewery offers American bar bites, beer ﬂights and growlers. 2 Portola Plaza, Monterey, (831) 649-2699, www.portolahotel.com

RESTAURANT 1833 Sophisticated farm-to-table American fare in a refreshed 1833 house with many stylish seating areas. 500 Hartnell St., Monterey, (831) 643-1833, www. restaurant1833.com

SANDBAR AND GRILL Hanging alongside a pier, this quaint seafood bar and kitchen offers marina views and a warm atmosphere. 2 Wharf 1, Monterey, (831) 373-2818, www. sandbarandgrillmonterey.com

SARDINE FACTORY This recently made-over seafood spot is still a classic, serving American fare in an upscale setting. 701 Wave St., Monterey, (831) 3733775, www.sardinefactory.com

SLY MCFLY’S A family-friendly, casual Cannery Row American eatery and bar featuring live jazz and blues at night. 700 Cannery Row, Monterey, (831) 649-8050, www.slymcﬂys.us

TARPY’S Sprawling American restaurant dishes up casual fare for brunch, lunch and dinner among rustic decor. 2999 Monterey Salinas Hwy,

Monterey, (831) 647-1444, www. tarpys.com

TURTLE BAY TAQUERIA Low-key eatery serves dishes from Mexico and Belize in a colorful space or on the heated patio. 431 Tyler St., Monterey, (831) 333-1500, www. turtlebay.tv

WHALING STATION Monterey County’s No.1 steakhouse for more than 40 years. An awardwinning wine list and full spirits bar complete your dining experience. 763 Wave St., Monterey, (831) 3733778, hwww.whalingstation.net

WHARF MARKET PLACE Food hall and take-out cafe offering locally sourced produce, prepared eats and artisanal food products. 290 Figueroa St., Monterey, (831) 649-1116, www. thewharfmarketplace.com

MOSS LANDING THE HAUTE ENCHILADA Enjoy the outside courtyard warmed by heat lamps and chimineas while indulging yourself with Peruvian ceviche and a Sparkling Malbec Fresh Fruit Sangria. 7902 Hwy 1, Moss Landing, (831) 633-5843, www. hauteenchilada.com

PHIL’S FISH MARKET Oceanfront seafood specialist with indoor and outdoor seating serving clams, grilled ﬁsh and shrimp. 7600 Sandholdt Road, Moss Landing, (831) 633-2152, www.philsﬁshmarket.com

WHOLE ENCHILADA Veteran Mexican seafood place with a garden patio, harbor views and colorful, beach-resort atmosphere. 7902 Hwy 1, Moss Landing, (831) 633-3038, www.wenchilada.com

PACIFIC GROVE THE BEACH HOUSE AT LOVER’S POINT Stunning panoramic views and casual California cuisine in a relaxed setting featuring a full bar, heated outdoor patio and plenty of window tables. 620 Ocean View Blvd.,

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FOOD&DRINK DINING GUIDE Paciﬁc Grove, (831) 375-2345, www. beachhousepg.com

FISHWIFE AT ASILOMAR BEACH Offers fresh seafood dishes to delight any appetite. From wild-caught salmon and fresh pastas to New England classic clam chowders and fresh sea garden salads with your choice of fish. 1996 1/2 Sunset Drive, Pacific Grove, (831) 375-7107, www. fishwife.com

MYO FROZEN YOGURT Create your own fro-yo masterpiece with rotating yogurt ﬂavors and a plethora of fresh, creative toppings. Multiple locations around Monterey County. 1091 S. Main St., Salinas, (831) 759-9769

PERFECTLY PRESSED Fresh pressed juices hub with locations around the Monterey Peninsula and Santa Cruz. 961 W Alisal St., Salinas, (831) 998-8770, www.perfectlypressedjuice.com

PASSIONFISH Californian-inspired fare featuring seafood along with hard-to-find wines in a small, modern room. 701 Lighthouse Ave., Pacific Grove, (831) 655-3311, www.passionfish.net

TASTE BISTRO AND CAFE Proud recipients of many awards and treasured by the local community for excellent food and service. 1199 Forest Ave., Paciﬁc Grove, (831) 6550324, www.tastecafebistro.com

SEASIDE DE MARCO’S PIZZERIA New York-style pizzas, calzones, pastas and sandwiches served up with authentic East Coast hospitality. Dine in or take out, but closed Tuesdays. 720 Broadway Ave., Seaside, (831) 899-1762, www. demarcospizzeria.menu

FISHWIFE CAFE TILLIE GORT’S Long-standing eatery serving globally inspired, organic eats and plenty of vegetarian options. 111 Central Ave., Paciﬁc Grove, (831) 373-0335, www.tilliegortscafe.com

A local’s favorite seafood spot dishing up California cuisine paired with Caribbean ﬂavor. Pastas, salads, chowders and cioppino. 789 Trinity Ave., Seaside, (831) 394-2027, www.ﬁshwife.com

GUSTO

SALINAS ELLI’S GREAT AMERICAN RESTAURANT Tasty and truly American food with a melting pot of recipes from all over the globe and a full bar in the lounge. 1250 S. Main St., Salinas, (831) 759-8455, www. ellisgreatamericanrestaurant.com

Italian bistro for pizzas, pastas and other classic fare, some served family-style, in a warm setting. 1901 Fremont Blvd., Seaside, (831) 8995825, www.gustopizzeriapasta.com

HOUSE OF GYROS Unpretentious outpost with a folksy vibe doling out familiar Mediterranean fare. 1130 Fremont Blvd. Ste. 102A, Seaside, (831) 394-4420, www. houseofgyrosseaside.com

GIORGIO’S AT 201 MAIN Handcrafted pastas, pizzas, super fresh salads and Italian fusion dishes dominate the menu at this new upscale eatery, with brunch available on the weekends. 2011 Main St., Salinas, (831) 800-7573, www.201complex.com

MONTEREY COAST BREWING Steaks, seafood, pizzas and burgers with handcrafted small-batch beers made on site. 165 Main St., Salinas, (831) 758-2337, www. montereycoastbrewing.com

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MYO FROZEN YOGURT See Salinas listing above. 840 Obama Way, Seaside, (831) 375-3769

TURTLE BAY TAQUERIA Low-key eatery serving dishes and one-of-a-kind seasonal salsas that evoke the ﬂavors of Mexico and Belize. Dine in the colorful dining room, on the heated patio, or have it wrapped to go. 1301 Fremont Blvd., Seaside, (831) 899-1010, www. turtlebay.tv

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FOOD&DRINK WINE GUIDE

Wine Guide Carmel ALBATROSS WINERY Current- and special-release vintages in a quaint Carmel-by-the-Sea location. Mission Street between Ocean and 7th avenues, Carmel-bythe-Sea, (831) 402-8992, www.albatrossridge.com

BLAIR WINERY This winery shares limited-release wines from their home to yours. Off San Carlos Street between Ocean and 7th avenues, Carmel-by-the-Sea, (831) 625-9463, www.blairwines.com

CARACIOLLI CELLARS A family-run winery, Caraccioli Cellars takes pride in developing wines that deliver an expression true to vintage and site. Dolores Street between Ocean and 7th avenues, Carmel-by-the-Sea, (831) 622-7722, www.caracciolicellars.com

CHATEAU JULIEN WINE ESTATE One of the oldest wineries in Monterey County, Chateau Julien makes distinct and unique wines. 8940 Carmel Valley Road, Carmel, (831) 920-4736, www. greatamericanwinegroup.com

GALANTE VINEYARDS Their philosophy is simple: grow the ﬁnest grapes possible and let the fruit express itself. Dolores Street between Ocean and 7th avenues, Carmel-bythe-Sea, (831) 624-3800, www.galantevineyards.com

FOLKTALE WINERY

WINDY OAK ESTATES Enjoy wines grown in Corralitos in this elegant Carmel tasting room. West side of Dolores Street between 5th and 6th avenues, (831) 574-3135, www.windyoaksestate.com

Carmel Valley BERNADUS WINERY Creating wine as a form of art that transcends the ordinary. 5 W. Carmel Valley Road, Carmel Valley, (831) 659-1900, www.bernardus.com

BOETE WINERY Pronounced bwah-TAY, this winery is nestled on the eastern edge of Carmel Valley. 7156A Carmel Valley Road, Carmel Valley, (831) 625-5040, www.boetewinery.com

BUNTER SPRING WINERY Balanced wines that are delicious, interesting, and unique. 9 Del Fino Place #102, Carmel Valley, (202) 744-1343, www.bunterspringwinery.com

CHESEBRO WINES Artisan wines, lovingly farmed and made by hand. 19 E. Carmel Valley Road, Ste. D., Carmel Valley, (831) 659-2125, www.chesebrowines.com

CIMA COLLINA WINERY AND TASTING ROOM Artisanal wines created barrel-tobarrel from carefully chosen fruit. 19A E.Carmel Valley Road, Ste. A., Carmel Valley, (831) 620-0645, www.cimacollina.com

With sustainably farmed vineyards and gardens along the Carmel River, Folktale Winery is an idyllic setting to discover and enjoy great wines. 8940 Carmel Valley Road, Carmelby-the-Sea, (831) 293-7500, www.folktalewinery.com

COASTVIEW VINEYARD

SCHEID VINEYARDS

COWGIRL WINERY

The vineyard is a dramatic site that offers a panorama of surrounding mountains, valleys and coastline. 19 E. Carmel Valley Road. Ste. H, Carmel Valley, (831) 298-7521, www.coastviewvineyard.com

DAWN'S DREAM VINEYARD AND TASTING ROOM Surrounded by breathtaking scenery, ﬁne wines, and delicious food. 19 E. Carmel Valley Road, Ste. H, Carmel Valley, (831) 659-2649, www.dawnsdreamwinery.com

Monterey CARMEL RIDGE WINERY Enjoy great wines in the heart of historic Cannery Row. 700 Cannery Row, Ste. C, (831) 324-0035, carmelridgewinery.com

GEORIS WINERY Georis Winery has a commitment to terroir-expressive wines. 4 Pilot Road, Carmel Valley, (831) 659-1050, www.georiswine.com

HELLER ESTATE ORGANIC VINEYARDS Produces a range of reds and whites from estate-grown organic grapes. 69 W. Carmel Valley Road, Carmel Valley, (831) 659-6220, www.hellerestate.com

HOLMAN RANCH VINEYARDS AND WINERY Enjoy overnight guest rooms, vineyards and wine caves, an olive grove and horse stables. 19 E. Carmel Valley Road, Ste. C. Carmel Valley, (831) 659-2640, www.holmanranch.com

IDLE HOUR TASTING ROOM Sustainably grown grapes become gently made wine, using native yeasts, gravity ﬂow and other traditional methods. 9 Del Fino Place, Ste. 101, Carmel Valley, (831) 2987526, www.idlehourwinery.com

JOULLIAN VINEYARDS A California winery created with the goal of producing estate-crafted, world-class wines of complexity, ﬁnesse and ageability. 2 Village Drive, Carmel Valley, (831) 659-8100, www. joullian.com.

PERSONAGE VILLAGE TASTING ROOM

Salinas PESSAGNO RIVER ROAD Wines of distinct character and elegance. 1645 River Road, Salinas, (831) 675-9463, www. pessagnowines.com

ROADHOUSE WINE BAR Serving Pessagno wines. 2999 Monterey-Salinas Hwy, (831) 3721909, www.pessagnowines.com

Soledad HAHN ESTATE WINERY Bring a picnic, relax on the deck, and enjoy favorite Hahn wines. 35801 Foothill Road, Soledad, (831) 6201909, www.wrathwines.com

PERCHERON-MCFARLAND WINERY Nestled in the cool Central Coast climate, this winery has a rich history and has been pioneering California grapes since 1969. 38 Fourth St., Gonzales, (831) 675-2311, www. percheron-mcfarland.com

WRATH WINES Wrath Winery’s tasting room offers stunning views of the Santa Lucia Highlands and the Salinas Valley. 35801 Foothill Road, Soledad, (831) 620-1909, www.wrathwines.com

A small producer of estate-grown reds. 19 E. Carmel Valley Road, Carmel Valley, (831) 659-7322, www.parsonagewine.com

TALBOTT TASTING ROOM Socially responsible and sustainable vineyards producing high-quality varietals. San Carlos Street and 7th Avenue, Carmel-by-the-Sea, (831) 626-9463, www.scheidvineyards.com

Honoring the spirit of women and horses while enjoying rustic ﬁne wines. 25 Pilot Road, Carmel Valley, (831) 298-7030, www.cowgirlwinery.com

Explore a unique collection of vintage motorcycles and pedal cars and outdoor seating area as you sip ﬁne wine. 25 Pilot Road, Carmel Valley, (831) 659-3500, www. talbottvineyards.com

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EVENTS ONGOING OPEN JAM SESSION AT SLY MCFLY’S Your one-stop shop for seven days a week of live music, great food, and televised sporting events. The tunes span everything from R&B and reggae to country and blues. x Monday-Thursday at 8:30 p.m., Friday and Saturday at 9:00 p.m. Sly McFly’s Lunch & Dinner House, 700 Cannery Row, Monterey. Slymcﬂys.us. CATS AT GOLDEN BOUGH THEATRE Don’t miss Andrew Lloyd Webber’s award-winning hit musical. x Nov. 19- Dec. 20. PacRep Theater, Monte Verde St., Carmel-by-the-Sea. $842. (831) 622-0100, pacrep.org.

NOVEMBER 20-22

COWBOY POETRY & MUSIC FESTIVAL This festive weekend gathering offers musical performances, a Saturday night dance, cowboy art and gear, storytelling and live poetry. x Friday, Nov. 20-Sunday, Nov. 22. Monterey County Fair & Event Center, 2004 Fairground Road, Monterey. Ticket prices vary. Montereycowboy.org.

27 CANNERY ROW’S 20TH ANNUAL HOLIDAY TREE LIGHTING Welcome the holidays at the 21st annual Holiday Tree Lighting Ceremony on Cannery Row. This family friendly event is sure to get everyone in the holiday spirit. x Friday, Nov. 27, 5-9 p.m. 649 Cannery Row, Monterey. Free. Canneryrow. com/events.php.

29 SALINAS HOLIDAY PARADE OF LIGHT Celebrate the season at the Salinas Holiday Parade of Light. Marvel at more than 70 lighted entries, including bands, ﬂoats, special guests, and more. x Sunday, Nov. 29, 6 p.m. Parade takes place on Salinas and Main streets. Free. Parade.gowebsitedemo.com.

30 PACIFIC GROVE CHRISTMAS TREE LIGHTING Gather ‘round ye holiday revelers: the Pacific Grove Christmas Tree Lighting will lift your spirits with live entertainment by school bands and choruses, caroling, Santa’s first visit, and refreshments. x Monday, Nov. 30, 5:30-6:30 p.m. Jewell Park, Pacific Grove. Pacificgrove.org.

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PACIFIC GROVE CHRISTMAS AT THE INNS Ring in the holidays as if it were the Victorianera. Visit 10 bed-and-breakfast inns that will be decorated accordingly and enjoy light refreshments and entertainment. x Tuesday, Dec. 1-Wednesday, Dec. 2, 6-9 p.m. For tickets and more information call (831) 373-3304.

YOGA FOR EVERYONE AT SCHOLZE PARK CENTER Yogis of all levels are invited to the very affordable Yoga for Everyone class, which promotes breathing exercises, stretching and strengthening for ﬁtness in the mind, body and spirit. x Wednesday, Dec. 2, noon-1 p.m. Scholze Park Community Center, 280 Dickman Ave., Monterey. $2. Monterey. org/rec.

JINGLE BELL RUN/WALK This merry 5K run/walk event will raise funds to support the Monterey Chapter of the Arthritis Foundation of Northern California. Break out your holidaythemed costume and running shoes to help support a great cause. x Saturday, Dec. 12. For more information call (831) 620-1699.

SALINAS VALLEY COMIC CON AT STEINBECK CENTER Come out to the second annual Steinbeck Center Comic Con as it continues the tradition of admiring comics and their creators. This year’s theme is Imagination and Beyond. x Friday, Dec. 18. 6-10 p.m. National Steinbeck Center, One Main St., Salinas. Steinbeck.org.

NEW YEAR’S EVE SEASHORE SLEEPOVER AT THE MONTEREY BAY AQUARIUM Usher in the New Year at the Monterey Bay Aquarium. Bring the family for a once-in-a-lifetime opportunity to sleep under the ﬁsh. Fun family activities and programs, including an ice cream sundae bar, will help you celebrate the change from 2015 to 2016. x Thursday, Dec. 31 at 7 p.m. through 8:30 a.m. Friday, Jan. 1. Monterey Bay Aquarium, 886 Cannery Row, Monterey. $125 per person (public), $100 per person (members). Call (831) 647-6886 for reservations or book online at montereybayaquarium.org.

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HOME

AWAY FROM

HOME Tepui’s Autana Sky Tent is durable, easy to use, and a comfy way to camp | BY TYLER FOX

he vision for Tepui Tents was born on a surf trip to the East Coast of Venezuela, where founder Evan Currid and wife Gabriella came across a small makeshift village in which locals camped on top of their vehicles to get off of the moist and muddy ground below. These residents used everything from stapled-on tarps with broomstick beams to standard

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ground tents mounted on top of plywood. Inspired by what he saw, Currid returned to Santa Cruz, where the fi rst Tepui Tent prototypes were assembled in his garage in 2006. THE BASICS: Using rip-stop

waterproof materials, these tents will stand up to almost anything nature can throw at them. Currid and friends once hunkered down in one through a violent sand storm and emerged dust free hours later.

Don’t have a big 4x4 truck? No worries—they mount easily to most roof racks or aftermarket roof bars and can be fully set up in just a few minutes. FIRST IMPRESSIONS: Seeing the tent package—a big four-cornered pancake—riding around atop of cars gives off the impression of a complex set-up with rigging galore. But it’s actually quite the opposite. Their intuitive designs are well thought out, with each detail

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PRODUCT REVIEW

serving a purpose. Without any instruction I was able to fully assemble mine in a whopping five minutes. That’s the amount of time it usually takes just to pull out a ground tent from its sack and organize the pieces. HIGHLIGHTS: Comfort is king in a Tepui Tent. They have a built-in foam mattress, so there’s no need to bring that sleeping pad or thermarest. The square shape of the tent allows for extra headroom, and

the windows have little rain awnings, which protect from the elements but also allow for some nice airflow. DRAWBACKS: Ranging from about $900 to $2,100, these bad boys aren’t cheap, but then again, neither is living in this area. The ladder can make it a little difficult to get a pooch or infant in and out, but who wants to sleep in a tent with a pooch or an infant, anyway? Just crack the windows and

they can sleep in the car. (I joke, I joke!) THE VERDICT: This is truly an awesome invention and it will likely cause you to spend more time in the wilderness due to the ease of set-up and comfort. And we could all use a little more adventure in our lives, right?

Visit tepuitents.com for more information. MONTEREY WAVES | 9 5

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Pebble Beach C oncours d' Elegance 2015 Photos by George Saitas

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“If you do nothing else in Carmel, Do This…Pure heaven. Relaxing and invigorating at the same time.” - Lisa B. Yelp

Admission: $44 Massage & Admission: Start at $109 Refuge.com

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27300 Rancho San Carlos Rd

(831) 620-7360