emb-fall-2026-flip by Edible Monterey Bay

edible MONTEREY BAY

Fall 2026 • Number 61

ROAST CHICKEN REMIX • EPIC APPLES • VIR AL DESSERTS • SLOW COAST SURPRISES • CR AZY BREWERY BREAKTHROUGH

Celebrating the Local Food and Drink of Santa Cruz, Monterey and San Benito Counties

FALL 2026 • NO 61

ROAST CHICKEN REMIX • EPIC APPLES • VIRAL DESSERTS SLOW COAST SURPRISES • CRAZY BREWERY BREAKTHROUGH MINI COWS FOR ALL • PACIFIC GROVE’S NEW RATING Member of Edible Communities

edible MONTEREY BAY FALL 2026

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Contents 4

GRIST FOR THE MILL

CONTRIBUTORS

EDIBLE NOTABLES

A family adventure called Sugar Bakery that hits the heart as it goes viral; a knowing analysis of a local brewery success story; a rare apple orchard that creates its biggest returns by emphasizing experience 21

24 30

PINEAPPLE GUAVA

SCENE SURVEY

Pacific Grove ReverseAges (and Grows Up) Tracking a surge in vibrant venues— brewpub, nightclub and chic hotel included

ON THE RANCH

Mini Moos Are Real Learning to love divine bovines is easy to do at a family homestead in Salinas

WHAT’S IN SEASON

IN THE KITCHEN

The ways you enjoy them are many; the ways you find them involve intrigue

Pozole and Providence

LOCAL FOODS IN SEASON

A celebratory dish with exploratory possibilities and real comfort at its core

AN UNREAL ODYSSEY

Remembering 15 amazing moments across 15 years of EMB 32

DIY DOSSIER

Reinventing Roast Chicken Learning to love a home-cooked chicken in all its applicable magic spells

APPETITE FOR TRAVEL

65 79

DINE LOCAL GUIDE MONTEREY BAY MARKETPLACE

Feast your imagination on the home spun, savory and locally sown small businesses 80

CLOSING COURSE

Double Delish Trailblazing restaurant Vim Dining & Desserts unlocks uncommon pairings

RECIPES IN THIS ISSUE 34 Ultimate Roast Chicken 36 Asian Charred Broccoli with Chicken 37 Free Bone Broth 55 Red Pozole 56 Green Pozole

DAVENPORT

North of Santa Cruz, the so-called Slow Coast speeds up its appetizing attractions

COVER PHOTOGRAPH

It’s time to bring the “rotisserie” chicken back home, and maximize its versatility in multiple dishes, super stock included (p. 32). Photo by Patrick Tregenza CONTENTS PHOTOGRAPH

Local organic pioneers Swanton Berry Farms celebrate their prize crop with a pickup bed billboard on Highway 1 in Davenport (p.58). Photo by Mark C. Anderson

edible MONTEREY BAY FALL 2026

delish. Find your FABULOUS

and so much more!

HWY 1 @ RIO RD, CARMEL, CA 93923 831.625.4106

THECROSSROADSCARMEL.COM ediblemontereybay.com

GRIST FOR THE MILL

was fixing up the garden at my new house in the Santa Cruz Mountains and looking for inspiration, so my husband and I decided to drive north to see the San Francisco Flower & Garden Show. That was back in 2011 and my garden is now thriving, but I remember the visit primarily because it was where I picked up my first copy of an Edible magazine: Edible East Bay. What a great concept for a magazine, I thought. Celebrating the local food scene and seasonal bounty resonated deeply. I’d had a Chez Panisse poster hanging in a place of honor in my kitchen for decades and thoroughly believed in the magic of carefully cultivated, fresh ingredients. A few weeks later, Edible Communities won the James Beard Award for Publication of the Year and I began wondering why there was no Edible magazine covering the Monterey Bay region. We grow everything here, I reasoned, there’s fresh seafood, and Santa Cruz is known as the birthplace of the organic movement. Turns out I wasn’t the only one thinking along those lines. Edible Communities put me in touch with Sarah Wood, who was in the process of starting up Edible Monterey Bay. She published the first issue in Fall 2011 with a couple of stories from me, as contributing editor at the time. That makes this issue you’re now reading our 15th anniversary edition. It’s an amazing achievement for any business, let alone a print publication that relies almost entirely on advertising revenue. And it’s evidence of the importance Monterey Bay residents place on food sourcing, local farms, farmers markets and small businesses. You can read some of the epic highlights from our first 15 years on pages 30–31 and dive into fresh stories on local confectioners, craft breweries, apple growers, restaurants and mini cow ranchers. Also in this issue, we’ll also show you how Pacific Grove is coming of age with lively new bars and restaurants. Managing Editor Mark C. Anderson spends an excellent weekend exploring Davenport. And we hope to tempt you into the kitchen with some cozy fall recipes. Block off your calendar for our 15th anniversary fall issue release party, taking place Tuesday, Sept. 8, at the new Woody’s at the Airport in Watsonville. Let’s celebrate the harvest season there together!

Deborah Luhrman Publisher

EDITOR AND PUBLISHER

Deborah Luhrman deborah@ediblemontereybay.com 831.600.8281 FOUNDERS

Sarah Wood and Rob Fisher MANAGING EDITOR

Mark C. Anderson COPY EDITOR

Doug Adrianson LAYOUT & DESIGN

Matthew Freeman and Tina Bossy-Freeman AD DESIGNERS

Louise Androlia • Julie Greene • Cat Kahnle Coline LeConte • Sarah Owens • Sarah Williams CONTRIBUTORS

Analuisa Béjar • Jamie Collins • Otis Conklin Kelly Rose Evans • Diane Gsell • Henry Hopkins Laura Ness • Sayre Piotrkowski • Ricardo Rafael Alex Ramirez • Geneva Rico • Grace St. Clair Laura Sutherland Patrick Tregenza • Amber Turpin • Jeff White ADVERTISING SALES

ads@ediblemontereybay.com • 831.600.8281 Kate Robbins kate@ediblemontereybay.com Aga Simpson aga@ediblemontereybay.com Fran Fitzharris fran@ediblemontereybay.com DISTRIBUTION MANAGER

Mick Freeman • 831.419.2975 CONTACT US:

Edible Monterey Bay P.O. Box 487 Santa Cruz, CA 95061 ediblemontereybay.com 831.600.8281 info@ediblemontereybay.com Edible Monterey Bay is published quarterly. All rights reserved. No part of this publication may be used without written permission of the publisher. Subscriptions are $28 per year at ediblemontereybay.com. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our apologies and notify us. We also welcome letters to the above address. Thank you.

Our Mission

At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.

edible MONTEREY BAY FALL 2026

Printed with soy ink on recycled paper

CONTRIBUTORS

What ranks among your earliest food memories? What were you doing 15 years ago, right around when EMB became a thing? Our contributors were in different places too. Here appears a peek at their life menus, in first name alphabetical. Analuisa Béjar’s seminal memories involve eating cookies with raspberries and whipped cream. She drew the recipe with crayons and kept it in a binder covered with candy wrappers, then went on to publish cookbooks. She now mostly puts them into action as chef-owner at Sunny Bakery Café in Carmel Valley.

Kelly Rose Evans’ favorite childhood pairing was Goldfish crackers and cream soda. Fifteen years ago she lived in Cleveland, where she was all about crepes at the Westside Public Market and burgers at Heck’s Cafe. More at brand new kellyevansportraits.com.

Amber Turpin isn’t exactly sure when she knew that food would guide her reporting life, but it has to do with two kindergarten memories: learning that letter D is for donuts— and making them from scratch in her classroom—while writing a recipe for hot chocolate. She still has that recipe, and it holds up.

Laura Ness is known to be serious about wine as a longtime industry journalist and judge. She’s serious about pizza, too. In this photo from Sutter Creek after Barberafest in 2016, she and her husband, Greg, appear to be deciding the fate of the world. In fact, they are simply ordering pizzas. No lives were lost, although pizzas were demolished.

Diane Gsell’s nursery school instituted a weekly “unusual fruit and vegetable” challenge. She and her mother would comb the county for exotic specimens to wow her classmates. Well more than 15 years later, the produce she seeks is beautiful locally sourced bounty that changes with the seasons.

Laura Sutherland’s first industry gig was in college, when she was hired as a housekeeper-cook for a crotchety old lady and her wheezy Pekingese. A few months into the job, Laura was delighted to come across a recipe for Baked Flounder Roll Ups from the 1971 New York Times Natural Foods Cookbook. She prepped it and was fired the same night.

Doug Adrianson is a marine mammal who slurped his first raw oyster at age 10 and hasn’t stopped savoring seafood since. He lives on the California Coast, makes frequent pinniped pilgrimages to San Simeon and Big Sur, and doubles as copy editor to EMB and a far-flung pod of Edible publications across North America.

Mark C. Anderson, EMB’s managing editor, didn’t know what “beginners mind” was when he would try to find new routes to walk to elementary school. Back then, his favorite lunch included Martinelli’s apple juice and cuts of salami, slices of cheddar and Chicken in a Biscuit crackers he would stack in towers that were different every time.

Genevieve Rico, a Watsonville-loyal filmmaker and photographer, hasn’t changed much in the last 15 years, other than her hairstyles. One particular detail that hasn’t changed is her loathing for pickles—although she won’t pass up an In-NOut spread (pickle relish included) on her fries.

Mick Freeman thrives as EMB’s distribution manager. Now an avid sailor and occasional fisherman, as a kid he’d go crawdad hunting in the North Dakota twilight and get more mosquito bites than crayfish.

Grace St. Clair loves food so much that her husband proposed with a ring perched atop a Mangalitsa pork chop. For their 15th wedding anniversary this year, she’s attempting to re-create the vanilla sponge wedding cake with lemon curd and blueberry compote that her college roommate, a pastry chef, made for their wedding.

Patrick Tregenza grew up cruising the flat streets of Salinas on a J.C. Penney 3-speed (he wanted a Schwinn, but his mom worked at Penney’s). He also drove the neighbors crazy with his drum practice. These days, he photographs the produce that makes the Salinas Valley famous, and still drums and rides bikes (he owns six). More at ptfoto.com.

Henry A. Hopkins (aka Hank, H2, or—in the early years— Fluffy) has fond memories of bagels, cream cheese and lox in the morning with his grandma Sunny. Though he now mostly eats plant-based, this breakfast trio still finds its way onto his plate from time to time.

Ricardo Rafael sharpened his skills in Michelin-starred kitchens across France, Mexico and Thailand, then left the line to tell food stories with his camera. He leads Food Dreamers, a full service creative production studio for global brands. He once remodeled a bread van into a tiny motorhome and lived with a cute burro as a pet. More at foodreamers.com.

Jamie Collins operates Serendipity Organic Farms, now celebrating its own 25th anniversary. She also helps fellow farmers as a CCOF educator. As a kid she turned down candy in favor of big bowls of fresh strawberries, cherries or whatever fruit was in season. More at serendipityorganics.com.

Sayre Piotrkowski’s first beer was a stale Budweiser his father shared. Things have improved since. Today he serves as executive director of the nonprofit Bay Area Brewers Guild and is one of fewer than 250 Advanced Cicerones on the planet, and the only one who lists giving Ghostface Killah a ride to Denny’s among his proudest moments.

Jeff White directs music, shows, sales and janitorial at KRML Radio. He identifies as a kid who came up in the South, gobbling oysters and legit barbecue, but keeps expanding his horizons on the Left Coast—and still believes, as Jim Valvano (pictured left, with Jeff) said, “Never, ever give up.” ediblemontereybay.com

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310 Harvest Dr, Watsonville CA Customerservice@annieglass.com (831) 761-2041 ext. 121 | annieglass.com

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edible MONTEREY BAY FALL 2026

EDIBLE NOTABLE

SWEET SUCCESS An incredible immigrant story has lifted Sugar Bakery to viral sensation By Grace St. Clair Photos by Henry Hopkins

miling faces peer through the glass windows at Sugar Bakery in Soquel. The doors won’t open for another hour. There’s been a line for their vibrantly colored fruit desserts almost every day since May. Decadent, delightful and whimsical, the fruit jewels evoke a sense of childlike wonder, drawing fans from across the country after videos shared with co-owner Ela Crawford’s Instagram followers, now up to 262,000, went viral. But the tale behind the treats may surprise you. When a bomb destroyed Crawford’s home in Ukraine in 2014, she and her identical twin sister came to the United States at age 20 to work and help their family. “It’s a true immigrant story,” says her husband and Sugar Bakery co-owner, Henry Crawford. “People don’t realize this still happens today.” Ela’s mother was working three jobs to try to buy a new home, and the twins wanted to help. They learned about the J-1 workstudy visa program and applied, barely scraping together the visa fee, with a friend contributing the last $100.

A final dip in Belgian chocolate, rendered here by Ela Crawford, completes the three-day process of creating each fruit dessert.

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The twins left university and landed at San Francisco International Airport in 2016 with one suitcase between them, half filled with clothes, half with food. They found jobs as ride operators at the Santa Cruz Beach Boardwalk, eventually saving enough to buy their mother a new home by the Black Sea, where she and Ela’s grandmother still live today. Love kept Ela abroad, after meeting “local boy” Henry at the gym. “I knew he was going to be my husband,” Ela says. The following year, they were engaged, but the pandemic disrupted their plans. When their venue canceled eight days before the wedding, the couple scrambled to cater it themselves—thankfully Henry had gone to culinary school and knew how to cook. The Crawfords prepared the entire spread, with one exception: the cake, bought from a local bakery. “It was so bad,” Henry laughs. “Nobody ate it.” Their success cooking incubated an idea they discussed during their honeymoon in Napa. “Maybe we should open a catering business,” Ela remembers saying. Henry had the savory side covered with his culinary experience, and Ela could learn how to do the desserts. While the pandemic put their catering dreams on hold, Ela began to bake in their tiny studio apartment, using Henry’s mother’s stand mixer and watching YouTube videos until the early hours of the morning. 8

edible MONTEREY BAY FALL 2026

Ela’s home was never far from her mind. After mastering the basics, she set her sights on macarons—one of pastry’s most difficult desserts. “I would cry a lot because nothing would work,” she says. When Ela baked a perfect batch a few months later, Henry pitched them to New Leaf Community Markets, landing their first wholesale account. Sugar Bakery was born. The couple initially operated out of a friend’s restaurant kitchen, but as orders for thousands of macarons rolled in they had to scale quickly. Their strategy was simple, as Ela tells it: “Work, reinvest.” Henry notes that discipline empowered them to avoid taking any loans. “The coolest thing is that we’ve done all of this on our own,” he says. Their entrepreneurial approach helped them open their first storefront in the Capitola Mall food court, where they sold macarons and “fat cookies” in mouthwatering combinations like red velvet filled with cheesecake, and chocolate chip with Nutella.

Two and a half years later, they would outgrow the space and move into their current 1,700-square-foot location on 41st Avenue near Soquel Drive. But Ela’s home was never far from her mind. In 2021, Ela and Henry launched a fundraiser, selling Ukrainian-themed macarons through Instagram and raising $10,000 for supplies—including gas for generators to power phone chargers, so people could call their families to tell them they were still alive. As her social media following grew, some messaged Ela for help opening their own bakeries. She started consulting, offering videos, recipes and hands-on training. She helped numerous Ukrainian and Russian immigrants start their own bake shops, and has since helped dozens of women across the country and around the world. She also posted baking tips and videos about “a day in the life of a bakery owner”—with the most viral posts often being about things going wrong—helping to grow her online presence. In March 2026, she and Henry visited her first protégé in Seattle, where they discovered trompe l'œil (“deceive the eye”) pastries designed to look like fruit. “It was so busy at her bakery,” Ela says. “People were going crazy about them.” Back in Soquel, Ela wanted to try making similar desserts but hesitated, preferring to focus on the more established wholesale business supplying macarons and cookies to the Monterey Bay Aquarium and the Santa Cruz Beach Boardwalk. (Clockwise from top left) Top-selling flavors include mango, raspberry, coconut and passionfruit; the macarons that started Sugar come in 14 flavors; co-owners Ela and Henry Crawford pause before the morning rush; signature stuffed “fat cookies” are also sold at the Monterey Bay Aquarium and Santa Cruz Beach Boardwalk.

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edible MONTEREY BAY FALL 2026

Then she posted a video of the fruit desserts on Instagram, and it went viral—the first batch sold out in just 11 minutes. It’s easy to see their appeal. Take the palm-sized raspberry version, whose bright red chocolate shell cracks audibly with the first bite, revealing an airy ganache and jammy fruit center, delivering an experience as much about texture as flavor. “You want to taste that fruit,” Henry says of the filling Ela makes in-house daily. “If it says ‘passionfruit,’ it’s actually passionfruit. If it says ‘mango,’ we make a compote out of that. No artificial flavorings.” The tropical lineup of desserts, ranging from $8–$12 each, includes mango, raspberry, coconut, passionfruit, coffee, hazelnut, peanut, strawberry, blueberry, banana, lemon, pistachio and cocoa bean, each made with the real ingredient inside. The hazelnut, one of Ela’s personal favorites, is reminiscent of a Ferrero Rocher chocolate, only bigger and creamier. The mini mango is airbrushed and colored to resemble the real fruit, revealing a juicy mango filling inside. The sleeper hit is the miniature banana, which evokes New York City’s famous Magnolia Bakery banana pudding, simultaneously luscious and nostalgic. Each treat takes three days to make. First, Ela and her team prepare the whipped ganaches and housemade fillings, then chill them overnight. The next day, they fill the fruit-shaped molds and freeze them to set. On the third day, they coat each one in a thin layer of colored Belgian chocolate before a final chill. Ela brings precision to the intricate details of each flavor, crafting pastries that look

To help ease order indecision, Sugar staffers assemble dazzling Saturday-only “fruit bowls” featuring 12 flavors for $35.

remarkably realistic. For the coconut, she brushes the exterior by hand to replicate the coarse texture of a real shell. For the passionfruit, chocolate-covered rice pearls are nestled into the handmade jam, mimicking the look and crunch of natural seeds. They’re also well-balanced and not overly sweet. Ela uses Belgian white chocolate, heavy cream along with real fruit, coffee or nuts in the whipped ganache, no added sugar. The fruity confections have vanished from the display case every day since she started making them, snapped up by enthusiastic fans who have driven from as far as San Diego and flown in from Oklahoma and Texas to try them. Henry and Ela are overwhelmed with gratitude for their success, starting with the chance to bring aboard his two younger brothers, mom and Ela’s identical twin sister and husband. “We didn’t expect it, but we’re so thankful,” Henry says. “I’ve been able to hire my family, which is pretty amazing.” The awe in Ela’s voice rings sincere when she reflects on her Santa Cruz ride as an almost accidental entrepreneur. “The Boardwalk was my first job,” she says, “and now we sell cookies there.” “It’s humbling…having our whole community come out and support us,” Henry adds. “We started this in our 400-square-foot apartment with Ela watching YouTube. Now we’re an international business.”

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GETTING THE BUSINESS Alvarado Street Brewery leads a squad of area standouts in a push to optimize what great craft beer can be By Sayre Piotrkowski Photos by Otis Conklin

arlier this year, Monterey County’s most celebrated beer maker, Alvarado Street Brewery, announced plans to build a state-of-the-art production brewery in Castroville capable of producing up to 45,000 barrels of beer annually. Fewer than 60 independent craft breweries in the United States made that much beer in 2025. Utilizing the full capacity of this new facility would transform what began 12 years ago as a 10-barrel brewpub in downtown Monterey into one of the largest independent brewing operations in the state. More conspicuously, it would grow the company to a size that has become increasingly difficult to sustain. American breweries producing between 15,000 and 100,000 barrels occupy what might be called craft beer’s “missing middle” (see sidebar, p. 15). These companies tend to be too large to rely primarily on hospitality or self-distribution, yet too small to command meaningful leverage within a rapidly consolidating wholesale system. Today, only about 1% of America’s roughly 9,500 breweries occupy this space, and over the past decade it has become one of the industry’s most precarious places to operate, particularly in Northern California. Recent closure, acquisition and relocation announcements from Lost Coast, Trumer and Drake’s, respectively, are merely the latest examples. Before those came Anchor, Speakeasy, Bear Republic, 21st Amendment and the merger of Fort Point and HenHouse.

Alvarado Street’s locations reflect a flair for architecture and strategic placement, including its Oldtown Salinas Taproom in a reimagined bank on Main Street (left). Across town at the current production facility (right), the crew celebrates recognition as 2026 Brewery of the Year in the 15,000+ barrel category at the U.S. Open Beer Championship.

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“We’re basically like a restaurant group with a production brewery.” Each story is different. Taken together, however, they point toward the same conclusion: The traditional path to regional, or even statewide, relevance has become far more difficult to navigate than it once was. Which raises a question: Why would one of the country’s most highly regarded breweries deliberately build toward a size where so many of its peers have struggled? “If anyone can do it, it’s J.C.,” says Nicole Erny, referring to Alvarado Street co-founder and brewmaster J.C. Hill. Erny is one of only 29 Master Cicerones on the planet. In 2019, she oversaw the implementation of quality, sensory and education initiatives for Alvarado Street. “I’ve seen him say, ‘We’re not serving that,’ and dump a full 60-barrel tank of finished beer down the drain because it didn’t meet his standards. That’s the kind of integrity it takes.” MAJOR PLAYS News of Alvarado Street’s expansion surprised me because, on the surface, it ran counter to almost everything happening elsewhere in craft beer, which I track closely as the executive director of the Bay Area Brewers Guild. Across California, many of the industry’s most respected breweries have spent the last several years reducing their reliance on wholesale distribution and investing instead in hospitality, direct-to-consumer sales and destination retail experiences. Just 40 miles north of Alvarado Street, in Santa Cruz, another of the country’s most acclaimed breweries is making exactly that bet. Founded in 2017, Humble Sea Brewing Co. acquired a second, larger production facility in 2021. The sustained growth they have experienced since that expansion has come not from a dramatic increase in wholesale volume but by opening taprooms in Pacifica, Alameda and San Francisco, while continuing to invest heavily in the guest experience. “The biggest misconception people

have about craft beer is that the future belongs to the breweries that make the most beer,” says Joe White, director of hospitality for Humble Sea, “when it may actually belong to the breweries that make all their own beer in their own facility and create the strongest connection with their communities.” White’s title itself reflects the industry’s recent evolution. He didn’t arrive from another brewery. Before joining Humble Sea, he built a career in luxury hospitality, holding leadership roles with Joie de Vivre Hotels and the Michelinstarred Daniel Patterson Restaurant Group. His hiring signaled that Humble Sea increasingly viewed hospitality as an essential piece of the beer-making business. Taken at face value, Alvarado Street’s Castroville expansion appears to run in the opposite direction. FEEL THE FLOW Before speaking with Hill, I feared this move was based, at least to some degree, on faith that old-growth models for craft beer can still succeed. Instead, within the first few minutes of our conversation, he gave me an answer I had not anticipated.

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At ASB’s Carmel Brewery & Bistro, chef-driven fare pairs with patio seating and a beer program focused on small experimental batches crafted on site.

“We’re basically like a restaurant group with a production brewery,” he told me. For much of the modern craft beer era, the road map for ambitious breweries was easy to make out: Build a loyal local following. Add tanks. Focus on your top-selling brands. Sign distribution deals. Open new markets. Sell more beer. Listening to Hill, it is clear that Castroville was not built because Alvarado Street dreams of becoming a regional manufacturing powerhouse. It’s being built because the brewery has outgrown a Salinas production facility that was never designed to support the business it has become. (The Salinas space will continue on as a taproom and experimental brewing site.) “We’re doing 15,000 barrels on equipment that was never designed to do 15,000 barrels,” Hill said. “We’re out of room, out of capacity, out of everything. It’s like a train that’s about to derail.” The more Hill described the project, the less it resembled a nostalgic bet on an outmoded model. Instead, it sounded like an effort to strengthen every part of Alvarado Street’s existing business. Growing its hospitality operations. Expanding, rather than narrowing, its wholesale offerings. Improving beer quality. And also reducing long-term occu14

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pancy costs through real estate ownership, and giving the company the efficiency and flexibility to keep growing without becoming dependent on the distribution system that has doomed so many breweries operating at—or aspiring to—a similar scale. Ten or 20 years ago, a brewery like Alvarado Street with a history of commercial success and critical accolades had a welltrodden path to follow. Today, success is far less one-size-fits-all. The question is no longer simply How do we sell more beer? but rather What kind of business are we trying to build? Alvarado Street’s expansion is not a bet that the craft beer business will miraculously return to the way it once was. Rather, it reflects confidence that the company Hill and his partners have built is strong enough to chart its own course. As Hill put it, “I want to cast a wider net. That is really important to me. We all live in our beer bubble… and I just think we’re so passionate in our bubble sometimes we forget how many more people there are who haven’t tried our stuff." It’s a simple aspiration, but one that captures the challenge facing ambitious breweries in 2026: finding a way to reach more people without sacrificing the quality, creativity and integrity that made them worth discovering in the first place.

TRUTH TAPPED

Over the past decade, the Monterey Bay has become a nationally recognized beer mecca By Sayre Piotrkowski The 40-mile stretch of Highway 1 between downtown Monterey and Santa Cruz’s Westside may be the most remarkable corridor in American craft brewing. According to Craft Beer & Brewing magazine’s 2025 Best in Beer rankings, Alvarado Street Brewery (#4) and Humble Sea Brewing Co. (#8) are two of the nation’s 10 best small breweries. Sante Adairius Rustic Ales continues to rank among America’s elite producers of saisons and mixed-fermentation beer, while sister brewery Private Press has become one of the country’s most sought-after producers of barrel-aged stouts, recently ranked as the #8 brewery in the country by Untappd users (think Yelp for beer connoisseurs). What makes that concentration of talent especially interesting is that each brewery is pursuing a different vision of success.

Humble Sea Brewing Co. has made a habit of thoughtful taphouse spaces, including oceanfront venues on Santa Cruz Wharf and S.F.’s Pier 39 (pictured).

Alvarado Street Brewery

Humble Sea Brewing Co.

Sante Adairius & Private Press

With its new Castroville production brewery, Alvarado Street is making the region’s boldest investment in manufacturing capacity. Yet co-founder J.C. Hill insists the goal isn’t simply to make more beer; it’s to support what has become a diversified company with restaurants, tasting rooms, wholesale distribution and a thriving directto-consumer business.

Just up Highway 1, Humble Sea has expanded production while investing aggressively in places for people to gather. Taprooms in Pacifica, Alameda, on the Santa Cruz Wharf and on Pier 39 in San Francisco reflect a strategy centered on bringing world-class beer to high-profile destinations.

Rather than chasing larger audiences, wifeand-husband team Adair Paterno (of Sante Adairius) and Brad Clark (of Private Press) have doubled down on serving a small but intensely devoted following through memberships, allocations and some of the country’s most sought-after keepsake beers. It is a model that resembles boutique wineries more than traditional breweries.

Building the missing middle

Hospitality first

Go deeper, not broader

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EDIBLE NOTABLE

HARVEST HALLELUJAH Clearview Orchard cultivates a dreamscape of apples and adventure in a family-first way

By Laura Ness Photos by Genevieve Rico

ohnny Appleseed was onto something. So was Eve. The versatility of the autumnal apple is virtually unmatched: It can be juiced, fermented, candy coated, dried, baked with cinnamon and brown sugar, fried, mashed, cooked down to butter, baked into turnovers. Or simply eaten fresh off the tree. If you seek the pure joy that comes from apple picking, head to Clearview Orchards, a 30-acre oasis just off the Buena Vista exit of Highway 1 in Watsonville. This apple sanctuary has been owned and operated since the late 1990s by two generations (and counting) of the La Russa Family. Here, Mel and Carol La Russa and their son, Mikael, farm a dozen varieties—Cameo, Evercrisp, Fuji, Gala, Granny Smith, Honeycrisp, Jonagold and Mutsu, among others—on a hilly parcel that is nothing like the flats of Corralitos where most of the area’s apple orchards are found. Mel has an affection for this land that goes way beyond the significant satisfaction of growing delicious apples. “We specifically planted only miniature trees so that little kids could pick without needing ladders,” he says. He beams as he recounts the smiles on the faces of his own children and grandchildren picking here, along with countless kids of all ages. Pointing to one of the originals on the property, he observes, “I once found a grandmother taking a nap right under this tree!” A visit here will not just fill your tank with the happiness that comes from merely being on the property, but you can take it with you, in the form of crisp apple juice, frozen apple pops, apple tarts, apple bread, apple pies, Revival ice cream and even apple pie ice cream sandwiches.

La Russa sounds tickled Revival Ice Cream contacted him and asked to use his apples to make apple pie ice cream. “It really tastes just like apple pie!” he says. “You have to try it!” The family contracts with a baker in Santa Cruz to make all the rest of the goodies, except for the apple butter, which Carol makes from her Ohio grandmother’s recipe. “I add some cinnamon oil,” she tells me with a wink. The farm will kick into high gear as soon as the apples ripen, and this year it might be early, given the premature summer warmth that mistook March for July, causing trees to bud out way ahead of schedule. Typically, Clearview Orchards welcomes visitors on weekends after Labor Day. Good shoes, picnic props, sunscreen, hats and some hefty bags are all wise to bring along—along with an appetite and maybe a cooler to bring home freshly squeezed juice, and aforementioned frozen treats. Apples are sold by the pound, and reservations must be made to reserve a parking spot. “It gets so crazy here, that we had to create an onsite lot!” Mel tells me, admitting he was not prepared for the visitation that boomed during the Covid lockdown. “Our apple turnovers are so good, they also need to be ordered in advance,” Carol adds. Same with the apple pie ice cream sandwiches, which are made by Revival with a buttery graham cracker pie crust. I was still salivating over the thought of apple pie ice cream. But ice cream sandwiches? Yes, please! “We’ve created quite a playground for families,” Carol says, pointing to the lawn games, pedal-powered merry-go-round, garden with nascent pumpkins and a very large bird cage, where their peacock collection comes to roost on weekends. “The kids cannot get enough of the peacocks!”

“Only miniature trees so that little kids could pick.”

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“We’ve created quite a playground for families.”

Clearview takes its name from vistas stretching from its orchard terraces over Watsonville. As Carol and Mel (right) put it on the CCOF website: “Only a mile away from the ocean means that the air is fresh and perfect for our trees and for apple picking.”

I quickly have enough of the peacocks when feeding them: Their beaks are as sharp as their shrieks. Mikael admits that while things get pretty hectic at the peak of the season, it’s always a joy to watch multiple generations enjoying this unique oasis. He looks a bit nostalgic as he points out where the picnic tables will be set up, and where the kids will clamber onto the swings. Carol points out bunches of French lavender, which she grows on the hillside. Their branded honey comes from hives that start out in the orchard and are then moved to fields laden with wild sage, yielding honey that won’t crystallize. They also offer pumpkins and Brussels sprouts by the stalk. “Everything we do here is organic,” Mel says. “No pesticides. Ever.” Although there are hundreds of trees, Clearview is not set up for commercial production, though some of the apples have ended up in the bins bound for Martinelli in the past. But that is an avenue rapidly closing as cheaper fruit is trucked down from Washington (see sidebar, p. 19). 18

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“Those apples are nowhere as good as ours,” says Mel, as he leads a tour of the orchard in his ATV. He pauses to admire little baby trees so loaded with fruit they can hardly stand up straight—noting when baby trees tend to go gangbusters, it’s neither good for trees or apples, so thinning the crop encourages larger fruit that ripens more evenly. “We’ve already dropped fruit in this section,” he says. “Might need to drop more.” Stopping along the steep hillside, we hear the distinct sound of apples hitting the earth. Nature knows how to self-regulate. Just then, a tiny, perfect Gala apple tumbles from its nest, rolling down towards us. We are riveted. I go to fetch it, admiring its tiny perfection. Perhaps this was a reminder that the apple harvest would soon be upon us. Regardless, that perfect little apple seemed to say, “Pick me now!”

RAW REALITY

A big blow to local growers will lead to dramatic changes By Mark C. Anderson

VERTIGOCOFFEE.COM

Up in the hills overlooking Watsonville, it’s peak apple harvest party, and the togetherness is evident (p. 16). Down on the Pajaro Valley floor, orchards are being plowed into abrupt abbreviation, and describing the fruit’s future here as “shaky” sounds optimistic. Industry tremors have intensified for well over a decade as growers convert to more lucrative—and water- and pesticide-intensive—berries, but a new shift accelerates unease: In fewer than two years, S. Martinelli & Co. will switch almost entirely to fruit sourced elsewhere than the valley it made a national apple capital. There are reasons the move makes business sense, starting with the fact that Washington fruit is bigger and cheaper. But it’s hard for loyal locals like me not to take it hard, considering 1) Martinelli leadership has long said it’s the prime Pajaro Valley Newtown Pippin and its caretakers who elevate the juice; and 2) many area growers have staked their growing habits and livelihood on honoring Martinelli’s specs. A second-year Martinelli’s partner offers his view in a testimonial on Martinelli’s own website: “Without them here, we might not be growing apples.”

“A lot of ancient trees are in a pile.”

Reasons for hope do persist. Watsonville stalwarts like Gizdich Ranch and Live Earth Farm continue to provide world-class heirloom apples, pies and juice, albeit at a fraction of Martinelli’s output. Gold Ridge Organic Farms out of Sonoma—on the heels of seeing its own regional legend Manzana Products Co. move north—has pledged to provide processing services for Pajaro growers. “This is about protecting growers,” says Gold Ridge Managing Director Merrilee Olson. “I also believe we can do better than Martinelli’s.” It’s also worth hearing the ache in the voice of farmers like Jake Mann of Five Mile Orchards (formerly Mann Orchards), a fifth-generation Pajaro Valley apple family hand-tending 100+ acres in Corralitos, when he reflects on the Martinelli’s collaboration.

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“We’ve grown up together,” he says, adding later, “The term quality is shifting. They’re finding any way they can to not have to pay the higher prices they pay here.” On a recent mid-August morning Mann drove over to a neighboring orchard he used to play in as a kid, to witness a Caterpillar bulldozing acres of 75-yearold trees. “A lot of really big, ancient trees are in a pile,” he says as he looks on. “What will go in next?”

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Pineapple Guava WHAT’S IN SEASON

The artful fruit also known as feijoa has some secret powers to share By Jamie Collins Photos by Kelly Rose Evans

hat fruit do you want to be when you grow up? Maybe it’s seasonal bias, but I want to be a feijoa, otherwise known as a pineapple guava—a descriptive name inspired by the flavor. For one thing, they’re adorable. They fall off the tree when they are ripe, leaving no question if one is a “good” one. They’re also a highly adaptable, droughtresistant fruit that happily grows and produces on the Central Coast where temperatures can be cool near the ocean and hot in the mountains, making them more likely to survive. And they smell divine! These fragrant orbs are sage green with a natural waxy coating that gives them a frosted appearance and pale cream—almost translucent— jelly-like pulp with tiny, soft, edible seeds that are dark, brownish black. Along with that pineapple essence, they have a bit of an herbaceous mint taste, and even a hint of strawberry and citrus too. Those who taste them tend to become obsessed, which is how they developed the cult following they have today. Commercially they are hard to find aside from

a few specialty stores and the farmers market. But if you are in or around Santa Cruz, keep your eyes peeled for the fruit falling off the trees in October and November, sometimes even into December, depending on the microclimate. That’s part of their magic, locally. Many historic neighborhoods in Live Oak, Seabright and downtown zones have them planted as hedges. There are even “public” trees near Center Street by City Hall that often go unpicked. They fall from the tree when they are ready to eat, so if you find them on the ground on a public street they are fair game to glean! Many of my farmers market customers have shared that they harvest them in their neighborhoods and their kids love them. I’ve also heard of people posting online offers of feijoas from their trees because they can’t eat them all, so a little hunting on social media may get you some fruit for free. If you don’t have time for a gleaning mission, you can visit the Live Oak farmers market in mid October through the end of December and locate them at the Sea to Sky Farm booth as well as my own Serendipity Farms. You can also check with local specialty stores that work with small farmers or backyard growers to source them. Hit or miss, but worth a shot.

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HISTORY The feijoa (fay-ZHOH-ah) is native to Uruguay, northern Argentina, Paraguay and southern Brazil, where it was eaten for centuries by indigenous people and called various things depending on the tribes who ate it. Later, it was named after the botanist João de Silva Feijó, a Portuguese naturalist who studied plants of Brazil and other Portuguese territories in the late 1700s and 1800s. Later another botanist, this time a German named Friedrich Sellow, was traveling through South America collecting plants that were sent back to Europe, and by the late 1800s feijoas were grown in France, Italy, Portugal and England. Nurseries started raising and selling young plants during the Victorian era. California’s climate was conducive to growing these guavas, and in the 1890s they became a popular edible ornamental shrub, leading to them being common in older Golden State neighborhoods. Santa Cruz has actually played an important role in feijoa history, namely the Edenvale variety that was developed by Frank Serpa, a local horticulturist who owned Edenvale Nursery between 1946 and 1974. That variety is still grown today! GROWING Feijoas are not true guavas, but since they eat like one and are in the myrtle family (Myrtaceae) like other guavas, they were lumped into that category. (They are a different species known as Acca sellowiana.) Unlike most producing fruits, feijoas can be grown from seed, although it takes about five years to produce fruit if grown in ideal conditions. However, seed-grown feijoas won’t be exactly like the fruit they came from. They may be smaller, less productive or more tart. There is always the chance they could be amazing, with positive characteristics, but you would need to put a lot of time, water and care into a seeded feijoa plant to find out. Typically, they are propagated by cuttings, although this is a pretty tricky undertaking as well. I was a farm consultant for Swift Subtropicals in Los Osos that grew them commercially from highly productive plants brought back from South America that were delicious. The farm wanted to expand their acreage with the same genetics, so I took hundreds of cuttings to Four Winds Nursery to propagate them.

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Very few of them took. In order to get a high success rate, common feijoa varieties like Mammoth, Unique or Coolidge are likely tissue cultured in a sterile lab with specialized equipment. REDWOOD HEROICS When the CZU fire ripped through Chris Laughlin’s Sea to Sky Farm in Bonny Doon in 2020, she stayed alone on the farm for a week to put out hot spots. She had 100 young feijoa trees in her greenhouse that went without water because her irrigation system had burned along with much of her farm. When a Joby Aviation air taxi crew flew in to bring her supplies, the emergency crew helped Laughlin move the potted 5-gallon plants into the middle of her redwood tree’s fairy ring that was adjacent to her greenhouse and the only shade available, with hopes they would make it until they could get water restored. Those 100 trees all survived, and were planted in the ground in 2021. “They had a little bit of a rough start,” Laughlin says, “but they are doing great now and they are huge and produce a lot.” Her feijoas aren’t ready until about Thanksgiving, so look for them at the Live Oak market and at Del Monte Center in Monterey on Fridays and she also sells them to Pie Ranch’s farm stand in Pescadero. Laughlin loves eating feijoas raw, skin and all. She also likes to slice them up thinly and put them in green salads, or add them to a smoothie or a fruit salad. SWELL SITUATION Living Swell Kombucha Co., a Santa Cruz– based kombucha company owned by Summer Torrez and Sophie Slosberg, was an idea the two friends had during the pandemic. They started brewing kombucha for their neighbors, utilizing ugly or excess fruit from local farmers in their secondary ferment. As they offered fillups out of their garage during the lockdown, their passion grew and so did their business. They now attend five local farmers markets a week and offer refills at their Old Sash Mill adjacent kombuchary at 303 Potrero St., Suite 1a, Santa Cruz. They use reusable glass bottles, organic fruit and whole herbs that are steeped in a giant tea bag for seven days, after an initial brew of two weeks. All the spent fruit is picked up by Alan Hasty from Yellow Wall Farm in Santa Cruz, composted and goes back into the ground to feed their orchard, which then provides fruit to Living Swell—bringing it full circle.

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Living Swell has a tasty fall variety using feijoas sourced from their neighbor’s backyard Pleasure Point Farm. Torrez describes this flavor as floral, fragrant, acidic and tangy with herbaceous notes. They also offer a blood orange feijoa brew that adds a beautiful color and essence. I am lucky enough to trade produce for their good gut microbes every week and have tried literally every flavor they offer. All are exquisite. The feijoa brew is one of my favorites and one of the most unique flavors they offer. BEST USE Feijoas are incredible eaten raw. I like to cut them in half or use my fingers to open them up and squeeze the pulp into my mouth. When I stayed on the farm that grew them, I was treated to a breakfast of blue corn pancakes with feijoas that was unlike any flapjack I’ve ever had. When feijoas are cooked the flavor changes—it tastes less tropical, more like a

At left, early feijoa blossoms form at Sea to Sky Farms. Above, Sophie Slosberg (left) and Summer Torrez pour their Living Swell kombucha at the Downtown Santa Cruz Farmers Market.

pear or baked pineapple—presenting a delicious alternative. In New Zealand they make a feijoa crumble or crisp. It can be made into scones, muffins or coffee cakes. A cheesecake would also be a wonderful and unique way to utilize the fruit. A marmalade with citrus would brighten the flavor of the cooked guava fruit, or even a feijoa curd with lemon. Or try macerating the fruit in sugar to pull out the juices and reducing it into a syrup for waffles. Take the same syrup and make it into a barbecue sauce or mix it with a splash of apple cider vinegar for a unique shrub for a cocktail or mocktail. I like chopping them up for a tropical salsa, or pairing them with a sharp cheddar cheese or Manchego sheep cheese on a cheese board. The feijoa has traveled from the mountain forests of South America to gardens around the world, but in Santa Cruz feijoas have become one of the few prolific and rare treasures to discover if you look close enough. Whether you hunt for feijoas in the neighborhoods, track some free fruit down on the internet or head to the farmers market, you’ll like what you find, and—if you’re like me—something to aspire to.

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

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

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

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How is it possible that fall is creeping in once again? Maybe it’s just how time speeds up

the older we get—each year is a smaller part of our life, so that makes sense in a relativity sort of way—but summer seems to shorten and the year flies by in a blink. We humans look for structure to keep our lives linear, and the calendar is a way

Tuesday 1

Felton Farmers Market

Mountain Farmers’ Market

Wednesday

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2:30−6:30pm • May to October 23845 Summit Road, Los Gatos mountainmarket2024@gmail.com instagram.com/mountain_market

12:30–5pm • Year-round Church and Cedar streets 831.454.0566 • santacruzfarmersmarket.org

El Mercado

10am–2pm • April through October Watsonville Community Hospital 75 Nielson Street 831.726.4257 • pvhealthtrust.org

2–7pm • Year-round Watsonville City Plaza, Peck & Main streets 831.588.7366 facebook.com/watsonvillefarmersmarket

Saturday 6

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8am–Noon • Year-round 6500 Soquel Drive • 831.728.5060 montereybayfarmers.org 7

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Friday

1:30−5:30pm • May through October 120 Russell Avenue 831.454.0566 santacruzfarmersmarket.org

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for us to segment our time into these seasonal chunks. It says to make soup in the winter, pick flowers during the springtime, barbecue in the summer and now we’ve arrived in fall. What does your calendar tell you to do? Hopefully it involves autumn’s abundance and the reminder to savor the day, week, month and year ahead. —Amber S. Turpin

Ben Lomond Village Market

10am–2pm • First Saturdays June to October Ben Lomond County Park • 831.218.5172 villagemarket@benlomondvillage.org benlomondvillage.org

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8am–noon • May to late November Graham Plaza Upper Parking Lot 219 Mount Hermon Road 831.454.0566 santacruzfarmersmarket.org 9

Westside Santa Cruz Market

9am–1pm • Year-round 2801 Mission Street • 831.454.0566 santacruzfarmersmarket.org

Sunday 10 Live Oak Farmers Market

9am–1pm • Year-round 15th and East Cliff Drive • 831.454.0566 santacruzfarmersmarket.org 11 Corralitos Farm & Garden Market

11am–3pm • Year-round 127 Hames Road • 831.724.1332 wayne@catalyst2001.com instagram.com/corralitosfarmandgardenmarket/ See opposite side for

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Pacific Grove Certified Farmers Market

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3–7pm • Year-round Central and Grand Avenues 831.384.6961 everyonesharvest.org

8am–noon • Year-round 1410 Del Monte Center 831.728.5060 montereybayfarmers.org

Tuesday

Old Town Salinas Farmers Market

Castroville

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Marina Certified Farmers Market

10am–2pm • Year-round 215 Reservation Road 831.384.6961 everyonesharvest.org

Thursday Carmel–by-the-Sea Farmers Market

3 10

North County Farmers Market

Marina

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Carmel Valley

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Soledad

3–7pm • Year-round Laguna Grande Regional Park 1259 Canyon del Rey Blvd. 831.384.6961 everyonesharvest.org

4–8pm • April to October 137 Soledad Street • 831.678.3504

Monterey

2−7pm • Year-round Castroville Recreation Center 11261 Crane Street ncrpd.org

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Pacific Grove

Natividad Certified Farmers Market

10am−2:30pm • April to October 1441 Constitution Blvd., Salinas 831.384.6961 everyonesharvest.org

10am–2pm • Year-round Mid-Valley Shopping Center 9550 Carmel Valley Road 650.290.3549 wcfma.org

Hollister Certified Farmers Market

3−7pm • April to October San Benito Street between 5th and 7th 831.636.8406 downtownhollister.org/farmers-market

Sunday

Wednesday

9am–2pm • Year-round 300 block Main Street 650.815.8760 wcfma.org/salinas

4–7pm • Year-round Alvarado Street 831.655.2607 oldmonterey.org

Saturday

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Hollister

Moss Landing

11:30am−4:30pm • May to November 450 E. Romie Lane, Salinas • 831.384.6961 everyonesharvest.org

9am−1pm • May through September 3690 The Barnyard • 831.728.5060 montereybayfarmers.org

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OUR EDIBLE ODYSSEY 15 highlights from 15 years of celebrating our local food scene By Deborah Luhrman

after an award-winning career in journalism, Sarah Wood founded Edible Monterey Bay in 2011, along with her husband Rob Fisher, rector of St. Dunstan’s Episcopal Church. Both committed environmentalists, their background set the professional journalistic and sustainability-focused tone for EMB from the outset. “Starting this magazine is one of the accomplishments I’m most proud of in my life,” says Wood. They now reside in Washington, D.C.

Edible Monterey Bay started publishing just as Instagram was becoming the go to place for posting food photos. At the time, no one was more adept at social media than our founding sales rep Shelby Lambert—whose life and meals remain an internet phenomenon. And she helped us grow EMB’s social media presence to more than 22,000 followers.

Edible Communities founders Tracey Ryder and Carole Topalian had just started Edible Ojai and were on vacation at Asilomar. “We’re big Julia Morgan fans,” says Ryder. That’s where they got the idea that Monterey Bay—and every part of the country—deserved an Edible magazine. From that Pacific Grove moment they launched a community that now includes 75+ magazines across the U.S. and Canada.

For our first anniversary EMB organized a dinner at Live Earth Farm in Watsonville with a young chef named Brad Briske working the outdoor kitchen. Two aspiring restaurateurs were among the diners. They decided right there that Briske’s farm-to-table cooking was just what they needed for their soonto-open restaurant, which became Carmel’s popular La Balena. Briske now has his own restaurants—HOME and Home Away in Soquel.

Kids are the easiest way to see 15 years of growth. The daughter of EMB founders Sarah Wood and Rob Fisher was 4 when she was photographed picking strawberries at Swanton Farms. She’s now a sophomore at UC Berkeley, while contributor Jamie Collins’ baby son Ivan Kale Ordjonikidze—pictured on the cover of an early issue— is now 13.

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First as a contributor and then as publisher of Edible Monterey Bay, I navigated lavish events, judged hot dog contests and met hundreds of the wonderful people who make up the Monterey Bay food community. Still, my favorite part of the job is visiting local farms. Whether it’s for a U-pick, farm dinner or a simple tour, walking through the fields makes me feel so lucky to live in such a bountiful area.

I called future Managing Editor Mark C. Anderson with a question: “Would you be willing to rappel down a Big Sur cliff and go spearfishing while swimming a few miles south?” His reply: “Have we met?” I sighed with relief, and his story Accessing Another Level about the mindful spearfishing/cooking club Fin & Forage won national awards for photographers Glen McDowell and Joe Platko. That’s just one example of the lengths he will go to for a good food story, though his assignments are usually far less dangerous.

Alissa and Anthony Carnazzo— owners of Stationaery in Carmel—told us about a friend who had recently moved to Carmel Valley and might make a good contributor. In the next issue we featured a pumpkin-maple cheesecake recipe from Caroline Chambers, who contributed original recipes to EMB for several years and has gone on to national stardom—writing three cookbooks, garnering hundreds of thousands of social media followers and becoming a frequent contributor on morning television, including the Today Show and Good Morning America.

We had just finished getting our Spring 2020 issue out when the Covid pandemic shuttered the world. The months that followed were a nightmare, with most of our advertisers closed, our reporters confined to their homes and our photographers masked up to take shots from a distance—of other people in masks. Not a pretty picture for anyone. But the worst was yet to come in August when four wildfires broke out simultaneously in every corner of our coverage area—forcing evacuations of almost every EMB contributor. Our fall issue was delayed a few weeks, but published in hope that life would return to normal someday.

To help publishers cope with the sharp drop in advertising revenue during the pandemic, Edible Communities put out a benefit cookbook called Recipes for Home. Our contribution was a recipe for Asparagus Risotto from fiercely loyal-to-local chef Tim Wood, then at Carmel Valley Ranch. Editors described the dish as “hearty enough for blustery early spring weather on the Central Coast.”

Shock, elation, gratitude, disbelief were just some of the feelings surging through EMB staff at the annual Publishers Conference in 2023, when it was announced Edible Monterey Bay was the winner of the first-ever Edible of the Year award—an immense honor for all of us!

We called him the triple threat, because pioneering chef John Cox not only wrote stories and developed recipes for early editions of Edible Monterey Bay, he also submitted stunning photos. In fact, he shot the abalone cover on our first issue. He wrote about topics from trash fish to shiitake mushrooms and the indigenous foods of Big Sur. But he moved north in 2020 to run the historic Orcas Hotel on the Salish Sea. Late last year he and his wife sold the hotel and have been taking a sabbatical in the more tropical Azores Islands off the coast of Portugal.

The San Francisco Press Club—which started allowing contest entries from the Monterey Bay area in 2023—has shown us lots of love. Managing Editor Mark C. Anderson has been named best magazine columnist twice for his Friday Found Treasures and Wine Editor Laura Ness was awarded best columnist for her Grape Escapes stories in 2024. We’ve also won awards for many EMB stories on topics such as pesticide justice, induction stoves and packing foam made from shellfish.

Amber Turpin, an EMB contributor since the first issue, had an ice cream sundae bar at her wedding almost exactly 15 years back. She was a very early catering client of a new outfit called Penny Ice Creamery, that made special fig leaf ice cream with leaves from Turpin’s family tree. Penny ranks among the committed underwriters who have made this publication possible.

In addition to the Penny and its Picnic Basket restaurant, eight more cherished advertising partners have been with Edible Monterey Bay every year since the first issue. They include (drumroll please) Charlie Hong Kong, Earthbound Farm Stand, Grasing’s, Live Earth Farm, New Leaf Community Markets, La Posta, Star Market and the Wild Plum Café. Many, many more have come and gone and come back again. We love you all and we couldn’t do this without you! ediblemontereybay.com

DIY DOSSIER

Reconsidering

Rotisserie A sensorial ode to DIY roast chicken and its specific satisfactions By Diane Gsell Photography by Patrick Tregenza

edible MONTEREY BAY FALL 2026

heap, quick, delicious. Store-bought rotisserie chickens check the holy trinity of culinary boxes. Since they’re also protein-packed and extremely versatile, it’s a no-brainer that they’ve become a modern-day household staple for those who eat meat. They can be the foundation of effortless enchiladas, a welcomed addition to a potluck or the key to a week’s worth of substantial lunch salads. Presented warm and giving off the alluring aroma of Sunday dinner at Grandma’s, rotisserie chickens are one of the more seductive offerings to enter the supermarket scene. So is it time to celebrate the world in which such delightful dinner options exist? Or is it time to examine this gastronomic golden child a bit more deeply—to consider the tradeoffs involved in trusting the roasting to others? The inherent dilemma of the commercial rotisserie chicken is that it must be fully cooked and ready for the consumer to eat by the time it lands in the store’s heated display case. From that point, however, some markets will allow the bird to sit on its heated roost for up to 4 hours before it makes it into a shopping cart. In order to prevent bacterial growth, display cases are routinely kept at temperatures as high as 160°F. Unfortunately, such prolonged warming can allow the bird to slowly dry out unless steps are taken to lock the juices within. High-end markets might mitigate the situation by starting with quality air-chilled birds with a sturdy cellular structure that retains moisture at a higher rate than their down-market counterparts. They might mindfully dial in their production schedule to sync with the flow of business to lessen the average time that the birds sit in the heated store fixture. These practices can maintain the quick and delicious factors we’re after but can easily diminish the affordability aspect, unless the store uses the item as a “loss leader,” positioned to draw customers into the market in hopes that they’ll also purchase items with higher profit margins. Mainstream supermarkets and big-box warehouse chains tend to have different approaches to keeping their birds both succulent and budget-friendly while maintaining texture and shelf-life. Their technique might start with an inexpensive grade of bird before injecting it with a brining solution that al-

most certainly contains sodium phosphates, additives that retain moisture in meats, and also might include modified food starch, maltodextrin, carrageenan, sugar, dextrose and plenty of salt. The finishing spice rub most likely includes some form of sugar because of its browning qualities. The end result certainly hits the thrifty, fast, tasty thresholds that consumers crave but it seems to cross over into the world of highly processed foods that is coming under scrutiny these days. Additionally, if the chicken is sold by weight, something to consider is that these plumping efforts produce a heavier bird—but rather than paying for more meat, one is essentially paying for more water. As with so many prepared food items, a little label reading will go a long way in understanding what you’re buying and consuming. Those who are trying to limit salt intake might gravitate toward the higher-end market offerings that, believe it or not, sometimes include a version that is just chicken (with no additives at all). Checking ingredients as well as the price tag is the key to having a more informed approach to selecting a bird that reflects your priorities. At this point, if your head is spinning because you’ve been dragged behind the curtain concealing the dark secrets of your favorite meal-prep hack, consider following the steps below to achieve your own succulent roast chicken at home. You can still have the cheap, and the delicious. And while the quick and easy may never match a supermarket rotisserie option, you might find that you’re willing to accept the trade-off because of how amazing the DIY end result can be. For those who have never done it, the idea of roasting a chicken can be truly intimidating, but the big secret is that it can be shockingly easy. In fact, simply removing a chicken from the package and roasting it as-is will often produce a perfectly adequate result. Put in about 10 more minutes of effort and maybe $2 of additional ingredients and you can produce a mouthwatering meal with stellar leftover potential. Whether you lean into the ritual and start getting to the farmers market early enough to snag one of Fogline Farm’s best, or if you start with a more standard bird, the technique below will ensure that you’re eating the tastiest, and perhaps healthiest, version of your chicken of choice.

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Ultimate Roast Chicken

Prep time for this recipe is minimal, but the roast and rest times dictate that this is not a meal to start after coming home from a long day at work. Instead, take a leisurely Saturday afternoon and savor the aromas that will fill your home with the coziest of fall vibes. 1 1 2 1/8 3 2

(4- to 5-pound) whole chicken tablespoon olive oil medium yellow onions cup white wine cloves garlic, finely minced tablespoons fresh lemon juice (squeezed rinds reserved) 1 tablespoon minced fresh rosemary (stems reserved) 1½ teaspoons kosher salt 1 teaspoon paprika ½ teaspoon fresh ground black pepper Remove chicken from refrigerator and allow to come to room temperature on the counter while you prep other ingredients. Heat oven to 400°F and cut a length of kitchen twine to approximately 18 inches. Drizzle olive oil into large cast-iron skillet or medium roasting pan. Slice onions into thick slabs, reserving ends. Line pan with onion slices. Combine wine, garlic, lemon juice, rosemary, salt, paprika, and black pepper in small bowl or measuring cup. Remove chicken from packaging and place on a rimmed baking sheet to work on. If the chicken came with a packet of giblets, remove packet from cavity of bird. Open packet and place giblets (except liver) around edge of roasting pan. (I declare the liver chef’s snack, searing it in a small skillet, topping it with flaked salt and sampling it while I prepare the rest of the meal.) Drizzle a few spoonfuls of the wine mixture into the cavity of the bird, and stuff with the reserved onion ends, lemon rinds and rosemary stems. If you’ve got extra fresh herbs like parsley, sage or thyme on hand, feel free to add a few sprigs of them as well. Tie one end of the kitchen twine around the end of one chicken leg, leaving a long end that we’ll circle back to. Wrap the twine around the end of the other leg, as well as the bird’s tail end (aka the pope’s nose), pulling it tight and tying it back to the first leg so that the cavity is closed. If you’re out of twine, a similar effect can be achieved through strategically placing a bamboo skewer or two.

edible MONTEREY BAY FALL 2026

Turn the bird over and spoon half of the remaining wine mixture over the bottom of the bird. Turn the bird back over and place it on top of the onion slices in the roasting pan breast side up. Spoon the remaining wine mixture over the top of the bird. Place the pan in the oven and reduce temperature to 350°F. Roast bird for 45 minutes before removing from oven and carefully, using two large forks or tongs, flip the bird breast side down. Roast for 30 minutes more before removing from oven and flipping back over, breast side up. Finish roasting bird for approximately 20–30 additional minutes, or until your meat thermometer in the dark meat reads 165°F. Allow bird to rest 15 minutes before carving. While the bird is resting, reserve giblets for stock and place onions in a small bowl to serve alongside your chicken. (Alternatively, purée onions with a stick blender and freeze in an ice cube tray for flavorpacked additions to sauces and soups). Strain pan drippings, skim fat off the top and drizzle over sliced chicken just before serving. (Pan drippings can also be used to make a gravy.)

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Asian Charred Broccoli with Chicken

This is a great way to make the most of your leftover chicken. Serve with rice, farro or noodles for a full meal. 1 5

bunch broccoli shiitake mushrooms, stemmed and sliced thick 1 shallot, slivered 1 tablespoon canola oil 1 tablespoon gochujang 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon miso paste 1 teaspoon apple cider vinegar ½ teaspoon garlic powder 2 cups leftover roasted chicken, sliced into 1½-inch strips 1 teaspoon toasted sesame seeds (optional garnish) Preheat air fryer to 400°F (or use a convection oven and rimmed baking sheet pan). Leaving quite a bit of stem intact, cut broccoli into narrow, elongated fleurettes. Place in a bowl with mushrooms and shallots and toss with oil. Cook in air fryer, stirring every 5–10 minutes, until broccoli is tender and slightly charred. While vegetables are cooking, combine all remaining ingredients except chicken and sesame seeds in a medium bowl. When broccoli is nearly done, add chicken to air fryer and cook for one minute (the chicken is already cooked, you’re just warming it up a bit). Place vegetable/ chicken mixture in sauce bowl and toss to coat. Top with sesame seeds and serve. Serves 3-4.

edible MONTEREY BAY FALL 2026

Free Bone Broth

Hipsters call it bone broth, OGs call it stock. Whatever you call it, it’s a wonderful way to use otherwise tossed scraps to make the ultimate low-calorie, protein- and collagen-packed power beverage, soup starter or sauce base. Trendy bodegas in NYC have been known to sell bone broth in to-go coffee cups on brisk winter mornings. Here on Monterey Bay, a mug full of bone broth is the perfect foggy day pick-me-up. Start by saving veggie ends, tops, peels, stems and cores in a gallon-sized zip-seal freezer bag. Add any veggies or herbs that are nearly overripe but not yet spoiled or rotten. When your bag is full, you’re ready to make your stock. If you’ve got chicken bones before you’ve got enough veggie scraps, the bones can be stored in a separate freezer bag until you’re ready with both. Bones from one home-roast or quality rotisserie chicken 4 cups veggie/herb scraps 1 bay leaf (optional) ½ teaspoon whole peppercorns (optional) 6 cups water, or enough to cover the bones and veggie scraps Place all ingredients in a medium/large pot. Place over low flame, slowly bringing the liquid to a simmer. Allow to simmer for six hours or longer, adding more water if liquid level drops below ingredients. Turn off flame and allow to cool for a half hour so it’s easier to work with. Strain out solids and place liquid into a smaller saucepan. Refrigerate overnight. The next day, remove solidified fat layer from top of stock. If fat has yet to fully solidify, gently placing a paper towel over the top can easily remove the layer. If you’re making soup, the stock is ready to go. Otherwise, place saucepan over medium flame and allow to simmer until liquid has reduced by roughly two-thirds. Allow to cool a bit before pouring into ice cube trays or silicone freezer molds. Freeze until solid, then unmold and store cubes in freezer bag.

These condensed cubes of stock are the perfect additions to sauces, soups or braising liquids. For a satisfying 50-calorie snack with a dozen grams of protein, throw a few cubes in a mug with a generous pinch of salt, add a little water and microwave until hot. The more you make stock, the more you can customize the veggies you choose to match your tastes. Balancing more pungent cruciferous veggies with sweetness from carrots, tomatoes, red bells or winter squash is usually a good move. The amount of food waste you’ll eliminate by growing your freezer stash is yet another benefit of getting on the homemade bone broth train.

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SCENE SURVEY

RATED Suddenly, sleepy Pacific Grove is wide awake—uplifted by a surge of energizing venues and restaurants By Mark C. Anderson and Jeff White Photos by Otis Conklin And ALEX RAMIREZ

acific Grove, the little Victorian enclave on the toe tip of the Monterey Peninsula, has long been associated with a number of flattering descriptors: Monarch butterfly world capital. America’s Last Hometown. Peaceful place to raise a family. Nightlife option—or even cool—was rarely in play. History has something to do with it. Pacific Grove was founded as a Methodist retreat, can still claim twice as many churches as coffee shops and owns the title of The Last Dry City in DJ Bad DJ—aka Steb California. Montez, one of the But there is a new plot twist afoot. popular resident artists Starting with the near-simultaneous arat Pop & Hiss—spins rival of Hops and Fog Brewing Co. and vintage hip hop on a Friday night in August. Pop & Hiss record store/music venue 3838

edible edibleMONTEREY MONTEREYBAY BAYFALL FALL2026 2026

in 2024, there’s a sizzle gathering heat, reflected in a range of spots which have debuted in the months since (and appear below). But as Pop & Hiss creator Michaela Kuenster pointed out to a City Council that was genuinely spooked by the prospect of something remotely approximating a club, her place—and this movement—is less artists ODing at the Viper Room in LA than dads playing bluegrass while their kids join the dance floor. “It’s still Pacific Grove,” she says. In other words, while the population-15,000 hamlet can look like a movie set (and famously was, for Tom Hanks’ rated-PG Turner & Hooch in 1989), it’s not sniffing an R rating. But at the same time it’s not so uniformly past-tense PG. Hence, the heralding of an era that can be fairly rated. —Mark C. Anderson

HOPS AND FOG BREWING CO. It’s no small feat to birth the first brewery in California’s last dry town. But Hops and Fog’s greatest accomplishment has been co-authoring a wider cultural shift that extends well beyond its expanded sidewalk patio, which at the base of Lighthouse Avenue, serves as the town’s new welcome mat. I remember social distancing in the backyard of co-owner Ximena Waissbluth during the pandemic when she let me in on their grand plan. To say that everyone was excited would be an understatement. But with the pandemic and the challenges of converting a laundromat to a working nanobrewery-pizzeria, there was a long road ahead. And some historic inertia against them, as project partner Mike Durrant—who came in with a stellar reputation on the local homebrew scene—observes. “All we heard coming in was, ‘P.G.’s never gonna let it happen,’ ‘Something’s going to go wrong,’ ‘No one’s gonna show up,’” Durrant says. “But because we’re locals, we knew every time we wanted to go out, we were leaving to go to Monterey or Carmel, so we understood there was a missing place, a hangout spot that wasn’t a coffee shop.” Flash forward two years, and it’s hard to find a stool. “It’s beyond what we could’ve imagined,” Durrant says. “The way it’s turned out is outrageous.” The recent addition of brewer Kevin Wright, who had also built a robust reputation in the homebrew scene, has given the team a potent 1-2 punch of craftsmen. The resulting creative brews—such as recent hits like the sour US Blues and the crisp GusGus Goose Blonde Ale— rotate through quickly, and earn a loyal following.

Chef Stephen Pacania and his team continue to offer up elevated bar bites (like the anchovy and peppers with ricotta, EVOO and basil), BLT panuozzos and pizza pies that draw a line, like my favorite, the Twisted Cypress with white fennel sauce, vegan seitan sausage, button mushrooms, caramelized onion jam, confit garlic, fennel pollen and sunflower sprouts. As second summer arrives, Hops and Fog is helping anchor a series of themed crawls crossing the city, including the Zombie Otter version on Halloween and Santa Con in December. “We’re trying to include everyone in town,” Durrant says. “If P.G. is doing well, all the businesses will do better, and we’ve already seen it. People now see P.G. as a place to go and have fun. No one in their life—other than maybe the Methodists in 1920—have said that before.” [JW]

Craft beers made inhouse at Hops and Fog emerge alongside curated local favorites from taps honoring Pacific Grove’s past, while superb woodfired pies and Italian style panuozzos fly from the big pizza oven.

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SNACK SHACK It would be hard to script a better setting for a breezy PG-13 rom-com than The Snack Shack at Lovers Point, what with the cheerful and youthful staff, the treats and water for the dogs, the umbrella’d patio overlooking the storybook cove, and timeless menu of hot dogs, garlic fries, smash burgers and soft-serve ice cream, all priced reasonably. When the throwback Shack was reborn in time for summer last year, operator Sarah Orr—whose restaurant group also oversees Stokes Adobe in downtown Monterey, and Margaritaville and Pete’s in Capitola— knew she’d prioritize good ingredients like Straus Family Creamery ice cream, nostalgia and vibes.

edible MONTEREY BAY FALL 2026

“Whether super casual or higher end, we’re very committed to quality,” she said at the time, adding, “It’s really fun to work there. You get to talk to all these people, and everyone’s in a good mood.” Daniel Dabney, a former expediter at Stokes, volunteered to run the rebirth after Orr’s group won the fiveyear lease from the city on the strength of its business plan. “I looked at the building [when it was closed] and thought, ‘What a spot to work. Wouldn’t it be awesome if it got back up and running?’” Dabney says. “Like so many, I’ve always gravitated toward the spot.” [MCA]

FOUR WINDS GROWERS

CREMA LOVERS POINT In The Martian, one of the better PG-13 movies in decades, botanist astronaut Mark Watney (Matt Damon) has a driving hope: to get back home, using all the tricks and wit he can to survive long enough on the Red Planet to do so. Longtime Pagrovian restaurateur and resident Tamie Aceves has a unique perspective on what it takes to survive P.G.’s specific conditions, and has the City Council scrapes to prove it. In fact, when her new Crema Lovers Point (which debuted April 1) launched its first cocktail menu this summer, she shared commentary from Osio Arts Foundation & Pacific Grove Arts Association that had been circulating locally. “People don’t just leave because they can’t afford a place to live,” Sam Al-Maqtari, a PGAA board member, writes on Instagram. “They also leave because they’re looking for opportunity. Opportunity to build a career. Opportunity to meet people. Opportunity to start something of their own. Opportunity to participate in a community that feels alive.” That feels central to the PG-13 plot. And fortunately Aceves has some tricks of her own to create vibrant spaces, starting with the rocket ship location in the former California Seltzer and (for old heads) Latitudes and The Tinnery. A simple remake of the main space maximizes the 200-degree view, while a brand new kitchen and complementary bar-lounge venue next door under construction will provide a compelling sequel—as the menu, already appointed with fun stuff like blackberry-farroarugula salads, tortas ahogadas and espresso martinis, widens further. She also has a tested formula in place from the original Crema and brunch destination The Grill at Point Pinos that could be called playful, comfort-forward and uniquely fresh, in terms At new Crema Lovers Point (above), of ingredients and creativity, and also cognizant of lots of natural light interacts with a energy and flow. steady social flow and lively cocktail lineup, with great coffee options “We want our staff—busser, host or barista—to leading the way and NA options too. form relationships,” Aceves says. “A customer beAcross the street at The Snack Shack, longs to all of you. Having a place where people quality smashburgers and soft serve feel comfortable and welcome and joyful is imporcomplement the view from above the cove. tant. It becomes your place, your thing.” [MCA]

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(Clockwise from top right) The Dog Wall of Fame and seasonal cocktails like this example of “Dealer’s Choice” charm at P.G. Meetinghouse; (from left) Miguel, Carlos and Juan Ponce converse in Côte’s kitchen; Pop & Hiss packs the dance floor.

edible MONTEREY BAY FALL 2026

POP & HISS With its name paying homage to the warm ASMR of spinning vinyl, Pop & Hiss isn’t the sort of establishment that you’d expect to find in this drowsy precinct. It feels like a concept reserved for Berkeley or Brooklyn, a legit record store that also boasts a full bar featuring diverse touring and regional acts on two stages and an outdoor beer garden, which just added a brand new kitchen (on wheels, though it’s staying parked). That’s why creator/owner/operator Michaela Kuenster sees Pop & Hiss as something that, while it opened in fall of 2024, is only getting started right now. “We released the movie before it was done being written,” she says. “It’s all according to plan, it just took a lot longer than anticipated, but now that the kitchen has landed, it’s season three, and we’re much more complete as a 100% vision.” Chef Brendan Esons, formerly of Poppy Hall, is salivating over the shiny new kitchen’s ovens and high-powered wok burner’s ability to turn out bespoke fried rice dishes and “bow tie stir-frys.” “It’s super cherry, custom built,” he says. “This thing is incredible.” He’s also planning LA-style “danger dogs,” mix-and-match skewers and silver dollar quesadillas, as well as specials to pair with special shows. At the bar, Kuenster’s team of skilled bartenders led by Kaden Yamashita compose signature cocktails pulling inspiration from artists such as The Boss (with the “Born to Run” mezcal-based libation) and Jimmy Buffett (note the rum-soaked “Pirate Looks at 40”), backed by local beers and wines. “Kaden has that craft cocktail precision, with style,” Kuenster says. “He’s been a godsend—instrumental in making it a realdeal bar program.” In other words, Pop & Hiss was already a must-visit. Now it’s about to turn it up to 11. Or even 13. [JW] THE PG MEETINGHOUSE Here’s an ironic twist for a city where the primary social spaces weren’t pubs or bar-grill operations or performance venues, but coffee shops: One of them is becoming more and

more of a live music go-to, with real doses of nightlife, and even a splash of dance party. Meetinghouse owner-operator Scott Soifer set about deepening the former Juice ’n Java’s near daily entertainment docket when he debuted the new bar in February, including Loud & Local Friday and Jazz Saturday. Now PGM is complementing the music, the vivid local art, and the Polaroid Dog and Cat Walls of Fame with a full-on craft cocktail program. A couple of summer seasonal drinks— a Sophie’s Key Lime Pie and eye-catching Dealer’s Choice—impressed on a recent visit, as did the lively scene on a First Friday music-art-entertainment crawl last spring, complete with free popcorn and Sean & the Skinwalkers performing. Back then Soifer planted the theme Edible felt obligated to green light. “There’s a bunch of stuff happening [around town], and it’s all converging,” he said. “All we’re trying to do is move from a PG rating to PG-13. When jazz is happening at 9pm, I still want dogs under the table and kids hanging out.“ This summer’s debut of the Sundown Dance Club, with J.GILL spinning ’80s and ’90s hits and folks wearing their funky-freshest old-school outfits felt… properly rated. Like the event teaser said, “Doors open at 6:30pm and we dance until 10pm, so there’s plenty of time to be home by 11pm for your beauty sleep.” [MCA] THE BLOCK WINE BAR Third-generation Pagrovian Coby Shammas proudly points out his grandfather opened the first liquor store in town, in what’s now Everest Liquor. Now he and his wife/fellow 30-something Lexie are endeavoring a little bit of related history with one of the hamlet’s first wine bars, The Block, which debuted as this was going to press, and has already joined the citywide party crawls. After 20 years in hospitality, including Monterey Peninsula Country Club and La Crème Monterey catering (sister operation to La Crema Lovers Point, p. 41), he considers himself “a student of wine,” with the desire to give his hometown a venue for like-minded folks.

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The vision is straightforward—a few dozen seats, simple cheese and charcuterie, local and imported wines he picks and pours personally—in the cute spot next to Bookworks on Lighthouse. “We’re gonna try things and listen to our fan base, really just be a community space for a glass before or after dinner,” he says. “It’s something locals and visitors have been waiting for—and I’d like to think we’re catching the wave at the right time.” [MCA] LA CÔTE BLEUE You’ve seen this movie before: The younger generation of the family business can’t quit the game, then makes it their own, while still depending on family. The difference here: It’s happening in a place unaccustomed to that screenplay. La Côte Bleue seafood restaurant debuted in spring, joining long time standout PG seafood spots Passionfish and Wild Fish. Edible described the launch as “being surprising and unsurprising at the same time.” The surprises included live music, the diversity and quantity of 5-star desserts, and the French name, given the family’s lengthy Italian-leaning restaurant experience and Mexican American heritage. The non-surprises range from a Dungeness avocado-mango-crab tower with big screen oomph to the fact co-owner/30-something brothers Miguel and Carlos Ponce, despite their relative youth, know what they’re doing. “We started young,” chef Carlos said when “Blue Shore,” named for a stretch of French coast, first opened. “Let’s say, ‘16.’” That’s a reference to a youth spent hustling the dishes and clearing tables at Fisherman’s Grotto where their dad Juan—who now helps with the baking and plating in P.G.—has quietly been exec cheffing since before Dodgeball: A True Underdog Story (2004, rated PG-13) was in theaters. “This is our own,” he says. “It’s different.” Six months in, the Ponces have gathered a sturdy audience of regulars with wood-fired Miyagi oysters, whole branzino with chimichurri, and red carpet desserts—and continuing nightly specials like this summer’s arugula-peach-burrata salad or ling cod papillote with

artichokes, cherry tomatoes and beurre blanc. Miguel sounds humbled by the response so far. “Traffic has been consistent, with a lot of local support, and a lot of great feedback from diners I didn’t expect,” he says, adding new lunch service has extended their reach. “We’ve only been here a couple months, so that’s been great, as has adding a lot more items.” The brothers’ other sibling has his own lively thing going on Lighthouse Avenue with Rudolfo’s café, where Miguel most recently worked, and would be included on this list of new places if it hadn’t debuted pre-PG-13 upswing. Together and individually, the family-run brotherhood of spots merits a front row seat. Longtime restaurant watcher and former Pebble Beach Food & Wine exec James Velarde highlights one big reason why. “I love the fact younger dudes are coming back and doing cool stuff,” he says. “It’s nice to have someone young and fresh leading.” [MCA] The diverse desserts at Côte Bleue represent a family specialty, point of pride and canvas for friendly competition between Miguel Ponce and his dad Juan.

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Moody lighting, cushy booths, dangling faux plants, stylish drinks and Spanish-style tiles (to match the overall architecture) contribute to the Caledonian’s soothing aesthetic.

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THE CALEDONIAN AT THE KIMPTON MIRADOR There’s a steady refrain that’s accompanied the opening months of Pacific Grove’s first full-service hotel, and its visually arresting Caledonian restaurant. General Manager Julia Chaland knows it well: “‘I don’t even feel like I’m in Pacific Grove—I’ve been transported to another place,’” she repeats. “I don’t know if that’s a compliment, but we’ll take it.” Another thing detectable in people evaluating Pacific Grove’s new groove—and remarking how it’s possible to do a restaurant-taphouse-music venue combo like never before—is how often the progressive evening starts at The Caledonian. “We really want it to be a space where people can feel relaxed and just enjoy a beautiful experience in a beautiful atmosphere,” Chaland says. “Cooking good food, but not too pretentious.” If P.G.’s social seas are enjoying a rising tide, this is the biggest and most beautiful boat atop it. That furnishes a reminder that auditions—even when they’re stunning—can be deceiving. In this case, what looks like a hotel from a huge portfolio, and perhaps could sit in a far larger city, is trying to play a small town part. Chaland, who has lived in P.G. for years, keeps that front of mind. “We want to make sure we’re not only listening to what the community needs, but providing a place where locals feel comfortable,” she says. “A boutique brand that’s part of a massive conglomerate is new for Pacific Grove, so hesitation about getting a Kimpton is understandable, and we want to be mindful of the community sentiment and give back in every way we can.” While that’s good to hear, the key plot point here is that Kimpton Mirador even exists. As my co-author said as we ate raw oysters and sipped a fresh Butterfly Effect and a tequila-turmeric Eternal Sunshine, “Where was this when I lived in P.G.?” [MCA]

This is for anyone who eats. For television host and author Capri Cafaro, the phrase No Farms No Food® isn’t just a familiar bumper sticker—it’s a truth she knows personally. Having spent years working alongside dairy producers and grain growers, she came to understand that protecting farmland and supporting the people who steward it are inseparable parts of a healthy food system. For Cafaro, American Farmland Trust (AFT) is doing work she recognizes from the ground up. Not just protecting acres on a map but showing up for the farmers and ranchers behind them—in the fields and in the rooms where decisions get made. “Anyone who eats should recognize that farmland preservation and supporting the next generation of farmers is critical to our sustainability as a nation,” Cafaro reflects. As a storyteller and host of programs exploring America’s regional food cultures, Cafaro is especially passionate about amplifying the voices of those behind our food—from family farmers to the many women who farm or co-farm more than 40 percent of U.S. farmland. For her, conservation organizations like AFT are part of how we make sure the land and the communities that steward it can continue for generations to come. Join Capri and thousands of others in helping keep America’s farms and ranches thriving. Become a member of AFT today.

Capri Cafaro, television host, author and AFT member

Become a member at farmland.org/edible

American Farmland Trust believes in thriving farms and ranches. AFT protects agricultural land, promotes environmentally sound farming practices, and keeps farmers on their land. It is the only national agricultural organization of its kind recognizing the connection between land, practices, and farmers. Because of AFT, millions of acres of farmland that otherwise would have been converted into house lots and shopping malls remain in farming, and tens of thousands of farmers and ranchers have adopted better farming practices. ediblemontereybay.com

ON THE RANCH

Fly Me to the Moo There are mini cows living in Monterey County, and they’d love to meet you By Mark C. Anderson Photos by Kelly Rose Evans

Lewis and crew love receiving treats and brushdowns from visitors.

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en Cardinale and John “Guru” Pena composed a plan to grow their new Monterey Mini Cow Co. business gradually. The process would take up to a half decade to bring it to the point John could retire from a long and high-profile car sales career as general manager at the Cardinale Automotive Group in Salinas. Only they got their first mini bull, Captain, and fell in love with him and the livestock life so hard and fast that—just a year after John got him at auction—their “ranch family,” on top of three kids, has blossomed to 89 animals, including boutique-breed sheep, mini donkeys, full-sized horses, variously preportioned pigs and 25 miniature cows. “It’s kind of a crazy story,” Gen says. John retired in spring. “We had a dream, and put it on our vision board!” he says with punctuation some will remember from his TV commercials. According to MMCC’s individual profiles, Ruby and Kate (top The rapture is understandable. An obsession can acleft and right), are known for tivate from a quick peek at sweeties like Carrot the mini “exploring [and] making new Highland heifer on their website, where the herd is asfriends” and “a gentle heart and a sembled with baseball card–like personality profiles. curious soul,” respectively.

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Or—better yet—it can kick in with an in-person visit that’s part petting zoo, part Disney movie, part cuddling, part photo op and all kinds of cute. Forty-five minute educational visits ($100–$250) account for one part of a triple-pronged business, and the family (with the kids prominently involved) also prioritize donating trips to community organizations like Gateway Center of Monterey. The primary focus is breeding, with an ambitious new Valais Blacknose sheep program gaining momentum. Off-site appearances are also booming—dwarf donkeys prove popular as “beer burros” for special events, and Lady and Reba are fresh off a star turn at Healdsburg Wine & Food. John doesn’t seem to miss the car business, and applies many of its lessons directly, calling the Highland mini “the Porsche of cows.” “Customers interested in having a pet cow are very particular in what they want,” John says. “It’s a high-end market that really is like selling luxury cars.” Fair enough. But it’s hard to have this much fun on a car lot.

John Pena and Gen Cardinale’s herd was already booming before they added the bespoke blacknose sheep (previous page).

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IN THE KITCHEN

Something Special Stewing Recipes from the heart, for special occasions, should include pozole

By Analuisa Béjar Photos by Ricardo Rafael

hile domesticating fire ranks right up there, I am certain—once that was figured out—what really makes us human are our attempts to make our food taste better. Empires were built and continents were “discovered” looking for tasty spices. We have understood each other better by exchanging, accepting and passing on our kitchen secrets in the form of recipes. Recipes transform us from passive readers into world explorers. I’m reminded of that as I revisit my recipe boxes. I have magazine pages, half-written cards, one-line descriptions and drawings 52

edible MONTEREY BAY FALL 2026

with friend’s names that open so many pathways. Some have aged well, no additional notes needed. Others have been tweaked to perfection so much that I know them by heart. There is a unique place in my stash of recipes for celebratory dishes. They remind me special events are as much about getting a group together as the food served. As Julia Child said, “People who love to eat are the best people.” Throughout Mexico—and anywhere in the world where Mexicans live—if there is a celebration, odds are there’s also a big pot of pozole simmering.

Special events are as much about getting a group together as the food served. The stew presents a medley of texture and contrast. It can be stretched to feed a crowd and served in a single bowl that holds all the basic food groups—with added goodness. It’s hearty, aromatic and can be as spicy as your palate desires. People compare pozole to a mariachi band. Either it helps get the party started or makes a perfect closing in the wee hours to send guests home happy. It might even help the fiesta begin all over again. As with many classic Mexican dishes, like mole or enchiladas, pozole is more of a concept than a specific recipe. Interpretations are as rich and diversified as the country’s regions and cooks. In its most basic iteration, pozole consists of a hearty broth, corn, meat and garnishes. But there is so much more to it.

So yes, pozole has some dark elements that contrast with its festiveness.

LONG HISTORY When Spanish conquistadors arrived in Mexico, they kept detailed records of everything they saw. Among the many dishes they describe, a special stew stands out. That dish starred a seasonal, and beautiful, white corn. When simmered, its kernels burst, looking like tiny flowers or foam. The Aztec had a name for that foam: pozolli. Bernardino de Sahagún, a Franciscan missionary, wrote a 12-book encyclopedia about Aztec life. He describes how emperor Moctezuma was offered a “pozole with corn and thigh muscles from sacrificed captives” as part of a multi-day celebration that “ended in drunkenness.”

NEXT, THE BROTH The most basic and classic pozole is made with less common but tasty cuts of pork, like shoulder, shank, trotters or even head cut into bits. They all give a velvety texture to the broth. It can also be made with chicken, beef, seafood and vegetables. The trick is to prepare the broth first, with aromatics like onion, garlic, bay leaf, clove or anything that strikes your fancy. Cook it over low heat to have a clear nice color; meat must be soft but not mushy. Allow it to cool. Strain it, remove the bones and shred the meat. Make sure the broth has a nice body and is correctly seasoned before continuing.

FIRST, THE CORN The most common form of the central starch is Cacahuazintle, or hominy, but any variety of corn can be used if it goes through the process of nixtamalization. That’s the prehispanic invention that turns dried corn into masa and involves boiling dried kernels with mineral lime and hulling them. The key ingredient can be found prepared in convenient cans or refrigerated in bags—just rinse it well. Some brands sell it dried and ready to boil and bloom as “white corn pozole.” If you go to Northern Mexico, where corn is not a diet staple, pozole is prepared with wheat, barley, chickpeas and even beans.

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People compare pozole to a mariachi band. SAUCE IS BOSS This is what makes pozole so versatile. With a blank canvas, you can build on all sorts of artistry by adding a sauce. The classic is red Jalisco style, made with dried ancho and guajillo chiles, that provide an attractive brick red shade. Green pozole from Guerrero boasts tomatillos, green chiles, fresh herbs, even pumpkin seeds finely ground into a sauce that is simmered for a while before adding the rest. Reduced sautéed shrimp shells with guajillo pepper and tomato are great for lobster or shrimp. Mushrooms, zucchini blossoms, ground poblano and vegetable stock make a delicious vegan pozole. Once you have all the elements, they are joined together in a big pot to marry the flavors. They need low heat and high amounts of time. Some say it’s even better reheated the next day. GARNISH TO FINISH You need large bowls to serve pozole, and part of the fun is to personalize those serving vessels and empower fellow eaters to do that with toppings. Next to your steaming pozole, offer thinly sliced iceberg lettuce or cabbage, radish, onion, cilantro, dried Mexican oregano, dried chile or very hot chile salsa and, of course, a mountain of limes. Green pozole is served with the above plus avocado, pork rinds and even, in some places, sardines. It is not unusual to pour a little mezcal into your bowl too. Plain tostadas are another good offer on the side, and if the pozole is spicy, thick cream. You never put the cream into your bowl. Just spread it on the tostada, hold it on your other hand, and bite into it to put the fire out between spoonfuls. All these garnishes serve a very specific purpose: They provide bitterness, crunch, freshness, even a sweet touch. Limes brighten and bring everything together. It’s fun to build a towering plate. Pozole’s beauty lies in its adaptability, across centuries, regions and family kitchens. Make it part of your story.

Red Pozole

A party favorite from Jalisco, this version uses chicken, though the classic is made with pork. You can use either, or both. It’s even better reheated the next day. If you like a heartier broth, you can purée ½ cup of the hominy with the sauce. For the Sauce: 2 garlic cloves ½ white onion 2 ancho chiles, seeded, deveined 5 guajillo or New Mexico dried chiles, seeded, deveined 2 cups warm water 4 cups prepared hominy, rinsed For the Base: 1 small chicken, cut into pieces 1 white onion, halved 4 garlic cloves, halved 2 cloves 3 allspice 4 sprigs each, thyme, oregano and cilantro

For Garnish: Limes, sliced radish, chopped onion, chopped cilantro, dried oregano, sliced romaine, avocado, corn tostadas, cream On a warm griddle, roast the garlic and onion until charred. Add the chiles and toast being careful not to burn them. Place in blender with warm water and allow to soften for 10 minutes before pureéing until smooth.

gently for 1 hour. Strain and shred the chicken meat. Warm the pot and strain in the sauce, simmer for a minute, pour in the stock, add hominy and meat, season with salt. Simmer for 30 minutes. Serve with garnish. Serves 6.

In a large pot place the chicken with the remaining ingredients and cover with 12 cups of water and simmer

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55 55

FROM THE COAST TO YOUR TABLE

Green Pozole

This is the perfect complex, herbal background for seafood. You can add mussels, seared scallops or fish. Originally from Guerrero, there are many regional variations. For the Sauce: 5 green tomatillos ½ jalapeño ½ white onion 2 garlic cloves 2 poblano peppers, roasted, seeded and peeled ½ cup toasted salted pumpkin seeds ½ cup parsley leaves with stems ½ cup cilantro, with stems 3 epazote leaves or radish leaves 4 tablespoons olive oil

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For the Base: 6 cups chicken, shrimp or fish stock 4 cups cooked hominy, rinsed 18 medium shrimp, peeled, deveined Salt

For Garnish: Lime, chopped cilantro, oregano, dried chile, sliced radish, avocado, tostadas In a small pot with a cup of water, simmer the tomatillos, jalapeño, onion and garlic for 15 minutes, or until soft. Place in a blender with poblano peppers, pumpkin seeds and fresh leaves. Purée until very smooth. In a large pan, heat the olive oil and pour in the sauce; allow it to simmer for 5 minutes. Add the stock and hominy, continue to simmer for 10 minutes, season with salt. When ready to serve, add shrimp and cook gently for a few minutes. Serve in bowls with garnish on the side. Serves 6.

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APPETITE FOR TRAVEL

DAVENPORT

15 hours along 15 miles of the North Santa Cruz coast, anchored by a rising Roadhouse STORY AND PHOTOS BY MARK C. ANDERSON

t happens as a wave of warm air—honeyed by sticky monkeyflower—surges over mountain bikers just as the Wilder Ridge Trail opens onto a vista of row crops stretching to the ocean. It happens walking through a rock tunnel that spills out onto sweeping Panther Beach—where the sight catches your eye and

breath. It happens slaloming up Bonny Doon Road, shadow and sunshine trance-dancing through the redwoods, listening to a book by Japanese novelist and magic realism master Haruki Murakami as he writes, “Things may look different to you than they did before.” Whoa happens again and again, and at this point I haven’t reached Davenport, where (yes) the wonder keeps coming. Up there, on what locals call the “Slow Coast,” a triple synergy of recent developments—a new national monument, a new Rail Trail and a new era at Davenport Roadhouse—is amplifying the awe. And you don’t need to spend a ton of time or mileage to soak it in, as demonstrated by these 10 remarkable moments across 15 hours on a 15mile stretch cradling the tiny cliffside town of about 500 people.

The Davenport Roadhouse’s inroom map lays out the wonders that await nearby with tidy artistry, including newly opened Cotoni-Coast Dairies’ trail network a few minutes up the road, or just two if you max out on the house eBike’s assist.

edible MONTEREY BAY FALL 2026

(Clockwise from top) Wilder Dairy lets visitors stroll through the past; Panther Beach provides a gateway to wonder; Rodini Farms specializes in fresh produce and classic photo ops.

9am • Wilder Ranch State Park The elation hits early. Part of that is the 67° morning and open road, complete with a galloping soundtrack furnished by Davenport Roadhouse pre-check-in. The way Westside Santa Cruz falls away so fast helps, channeling Appetite for Travel’s mantra of “nearby, but far out.” Wilder itself unlocks all sorts of intrigue. A ranger recommends the ridge loop for its manageable time table, elevation and view, but many options leap right from the County Bike Trail next to Highway 1, including the Enchanted Loop and Ohlone Bluff Trail down by Strawberry Beach. One required stop for newbies: the Wilder Dairy Cultural Preserve, dotted with apple trees, chickens, goats and a collection of old farmhouses, feeding sheds and vintage equipment barns that await self-tours and provide their own sort of interdimensional trip.

10:30am • Rodoni Farms The third-generation produce stand/pumpkin patch inspires a pause for top-shelf selfies with the Flintstones car, strawberry cut-outs or XXXL Adirondack chair. The handpicked inventory of on-premises produce and hyper-local finished products—Deerhaven handpoured candles, Field Notes Farm & Studio sage soaps, Rodoni raw honey—equip the cooler and/ or arm you with gifts for the fam when you return to reality. ediblemontereybay.com

SUSTAINABLE SEAFOOD & AWARD-WINNING WINE LIST

Beauregard’s redwood gully backyard provides a creekside sanctuary, while Whale City (below) does a higherenergy, higher-calorie style of Slow Coast welcome.

11am • Panther Beach Phase I of the smooth new North Coast Rail Trail runs 5.4 miles to Panther and Yellowbank beaches, mandatory stops for their dramatic visuals and protected picnic pockets to take it all in. A ravine-like goat trail descending to the sand demands a little scrambling and keeps crowds in check. The scurry leads to a spellbinding place, and one of many along the liberating—and empowering—Rail Trail, which is set to be completed this fall, concluding in the center of Davenport, where a parking lot and restrooms are under construction.

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Noon • Beauregard Vineyards When Beauregard ambassador Patricia Poritzky says, “The roots here run deep,” it works on multiple levels. She’s describing the family history in the Santa Cruz Mountains, which reaches back four generations. The connectivity resonantes, even on a brief visit, with The Ladies of Bonny Doon conducting their summer meeting on the enchanting redwood lawns in back and visiting wine club members greeted by name with side-by-side tastings. It also applies to the wines themselves, whose root systems dive through sandy loam and ancient limestone, giving the

resulting Pinots and Chardonnays vibrational identity—or what winemaker Ryan Beauregard calls, “typicity,” the truest expression of a variety and place. The wines would shine if this was a shack. Instead it’s a much-loved destination that once housed Bonny Doon Vineyard’s own tasting spot, and before that an infamous biker dive called the Lost Weekend Saloon. Add in the backyard creek in the wooded gully with Coast Grade Vineyard—one of three estate plots—visible in the background, and it’s another transportational place.

with

The Captain Davenport Suite’s quad double doors access the wraparound veranda and welcome in the moonlight; a half-mile away Chris Johnson helps visitors live out glassblowing dreams.

card room and gas station is more than a place to eat. It’s a town hall, clubhouse and godsend.

2pm • Whale City Bakery, Bar & Grill Famous olallieberry croissants, artichoke bread, molasses muffins and tasty blueberry shortbread cookies star in the bustling bakery. Steak and eggs, corned beef hash, Big Creek omelets, lumberjack specials, “4Mile” burgers, “beach bum” sandwiches and Stagnaro Brothers calamari plates fly from a boisterous kitchen. A bakery-café as homespun, rib-sticking and friendly as Whale City, with wildlife views to honor the name, would be a blessing in any town. In one with fewer people than some apartment buildings, the former dive bar,

3pm • Chris Johnson Glass CJG tucks into a corner of a little canyon of a Davenport neighborhood, where Johnson assembles a smorgasbord of creative shapes including a “rainbow love slug” just begging to stick with you. Down here he leads hypnotic glassblowing experiences like the one I observed a Monterey couple delight in—poking, inflating, heating, rolling, spinning and cooling a wondrous vase into shape—while Johnson riffed on his longtime home’s semi-secrecy. “To my mind, it’s a baby Big Sur— right there on the cliffs, with all these artists, wine tasting, history, but people don’t know about it,” he says. “Why it’s not a destination, I’m not sure.” 4pm • Davenport Roadhouse Then, amid this ongoing chorus of North Coast revelations, fresh bliss hits. I’ve made it to my new home.

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Mushrooms available all day everyday Open for Breakfast, Lunch and Dinner Daily

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Odwalla Beach, named for a former farm, sits across Highway 1, through a cypress tunnel, from the Roadhouse.

Room 5, the Captain Davenport Suite, presents a roomy and comfy sanctuary, with four sets of French doors on the corner of the upstairs floor, opening onto a veranda eyeing dramatic sea cliffs in the distance. Its real power, though, lies in its adjacent multiverse. Within a few steps I can travel to a cypress tree–wrapped tunnel connecting to the final phase of the Rail Trail and beach beyond, or head downstairs for a Bee Sting pizza and Pepito’s popsicle, or visit the back beer garden when the new outdoor bar is firing and live music is occasionally in play. New owners Ginny Miller, Teddy Miller and Gavin Parsons started steering the Roadhouse into fuller glory last summer. Now their reappointed great-room/dining room has never looked crisper, the overhauled kitchen program has an ace in place with State Bird Provisions alum Jessie Curran, Kate Palacio has the bar program stirring, and Ginny has unleashed renovation savant Cascade DeWitt on room design. “There’s a symbiotic relationship between all these different pieces, something we’ve realized is more powerful than we thought going in,” Ginny says. “Each in isolation works to make something special, but the interplay is what creates the experience.” Parsons reports their 1-year birthday a week previous drew double the town population. “After a year, exactly,” he says, “we’re exactly where we need to be.”

5pm • Odwalla Beach I’m bobbing out in the offshore swell, swimming and duck diving and generally basking in the meditative beauty of a beach that feels like it belongs to me and the one young family on shore, and is a two-minute walk from my room. Then a thumper wave smacks the wet sand, lifting mist into the summer sun, and a rainbow materializes for just a moment. Then it’s gone. I can’t prove it ever appeared. Maybe it didn’t. I hear Murakami in my head: “If you never noticed, it never happened.” 7pm • Davenport Roadhouse proper An interesting symmetry converges with dinner. A seat at the bar provides prime listening for the pair of performing musicians a few steps away and Palacio’s wry humor. Her oh-hello Sundowner with sungold tomatoes, gin and elderflower engages tastebuds and curiosity. Then Curran’s pimento grilled cheese and sweet baby broccoli with miso-sesame crema bow to her simple-yet-smart modernizing of the menu (and sourcing of ingredients). All the elements do that whole-isgreater-than-the-sum thing. Similar action unfolds on the map in front of me. The tidy illustration by Santa Cruz artist/mom Tina Somers traces the 15ish Slow Coast miles from Wilder to Pie Ranch, with fun renderings of wildlife (el-

A Flavorful Touch of Italy in Downtown Santa Cruz.

Two creative takes on comfort at Davenport Roadhouse: a summer tomato “martini” and a peachpowered “corn and cheesy grits.”

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whoa rainbow!—to Cotoni-Coast Dairies, in minutes. I would like to see another proof with changes indicated. There nine miles of multi-use loops navigate undulating hills, coastal terraces, mountain ridgelines, riparian canyons and Approved with no changes. S I L V E R six creeks. Name Dat Signature Approved with changes indicated; no further p Hardcore cyclist and Seabright resident Brandon Tinianov finds joy in that I would like to see another proof with changes diversity. “It just keeps surprising you,” he says. @shopsupersilver www.supersilver.com “You go through seven different microclimates, thinking, ‘This is not the trail I got on.’” Teddy Miller has lived in Davenport Name for 11 years, and while he Signature says, “one of the nice things is that it hasn’t changed that GOLDEN BLISS much,” he adds, “Cotoni is pretty cool to Fine Jewelry have in our backyard.” Better yet, Cotoni-Coast’s ongoing 1315 Pacific Ave (831)515-7018 Now offering permanent bracelets! build-out, led by an impressive army of volunteers and community groups, will soon expand the playground dramatically, adding 10 more miles of southern trails, ADAaccessible paths and pedestrian connections. From there it’s back to the Roadhouse for buttermilk biscuits with honey butter, summer corn with cheesy grits, and a crunchy gem salad with cashew green goddess dressing; Swanton for the sweetest organic strawberries I’ve had all summer; Año Nuevo for a peek at the resident animalia; and Pie Ranch for a must-share peach cobbler. I realize I want to live here going forward. Not Davenport and the Slow Coast, though that wouldn’t suck, but this state of discovery.

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ephant seals at Año Nuevo State Park, 13 minutes north) and foodstuffs (strawberries at Swanton Berry Farm, 5 minutes). There’s a lot to embrace independently. Taken together, the adventure expands exponentially. 10:30pm • Captain Davenport Suite Palacio equips me with lime slices, Fever Tree tonic and ice for an in-room G&T nightcap. I hit some deadlines and plan my morning with the help of the map. Once fortified by the in-room pourover Davenport Blend by multigenerational woman-run Davenport institution Alta Coffee—and a five-star chocolate chip cookie Curran perfected over her recent pregnancy—I’ll soon be zooming away on a bespoke house ride provided by Santa Cruz E-Bike Rentals. I roll through Brussels sprout fields and a spit-firing sprinkler—with a second

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THE GOLD STANDARD OF FLAVOR & NUTRIENTS IN EVERY BITE

R a i s ed i n t he U S A G r a s s F ed a n d F i n i s hed H o r m o n e F r ee B o l d F l a vo r 50 Y ea r s o f L eg a c y

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Dine Local GUIDE

All of these restaurants emphasize local ingredients and they also advertise in Edible Monterey Bay! Please check hours online before you go and tell them we sent you.

A bowl of Watermelon Gazpacho with Garden Variety Feta is one of chef Cori Goudge-Ayer’s locally sourced, seasonal dishes at family-owned and operated Persephone Restaurant in Aptos— celebrating its 10th anniversary in November. (Photo: Genevieve Rico)

APTOS Cavalletta 9067 Soquel Drive 831-661-5010 • cavallettarestaurant.com Chef-owners Shawn Ryberg and Nick Sherman (who also operate Trestles in Aptos) offer seasonal Italian-inspired fare in a laid back environment that includes a leafy deck overlooking Aptos Creek. Pizzas, salads, pastas and entrées are all made in-house using locally sourced ingredients. Short rib rigatoni, seafood scampi, focaccia with burrata and lasagna, served Mondays only, are fan favorites. The partners spent nearly a year perfecting their pizza dough, which is light and tangy, and blisters to perfection in the wood-fired oven. Open Th–F, M 5–9pm. Sa–Su 4:30–9pm. Mentone 174 Aptos Village Way 831.708.4040 • mentonerestaurant.com A fun twist on the cuisine of the Riviera, Mentone is a casual restaurant and cocktail bar from David Kinch—one of the country’s most acclaimed fine dining chefs. Kinch loves the Mediterranean coast where France meets Italy, and Mentone brings some of those flavors to California with appetizers like duck rillettes and stracciatella with olive oil produced just down the road. There are housemade pastas and a handful of bistro-style entrées like pan-roasted black cod and steak frites, but the main draw is pizza—pulled bubbling hot from the Valoriani woodfired oven and loaded with Italian toppings. Open W–M 5–9pm. Lunch Sa–Su noon–2:30pm. Persephone 7945 Soquel Drive 831.612.6511 • persephonerestaurant.com With a namesake like the mythic Persephone, this restaurant in Aptos proclaims its deep reverence for seasonal cooking. Themes central to harvest, winter and spring are core to Persephone’s story, and are reflected in the changing menu at this fine dining destination, where chef Cori Goudge-Ayer presents inventive, ingredient-driven creations. The restaurant is a family-run passion project, bringing together parents, siblings and a long history of culinary

arts in a beautifully redesigned space overlooking Aptos Creek. Open for dinner W–Sa 5–8:30pm. Fourth Sundays, Winemaker Dinner with five-course pairing menu. New Leaf Community Markets 161 Aptos Village Way 831.685.8500 • newleaf.com The Aptos branch of the beloved local market group occupies the remodeled Hihn Apple Barn, built in 1891. In addition to local groceries and organic produce, New Leaf Aptos has made-to-order sandwiches, pizza, freshly rolled sushi, soup and hand-prepped salads, as well as a coffee bar, juice and smoothie bar and organic Straus soft serve ice cream. Open daily 8am–9pm. The Penny Ice Creamery 141 Aptos Village Way, Suite 2 831.204.2523 • thepennyicecreamery.com Open Su–Th noon–9pm, F–Sa noon–10pm. See The Penny description under Santa Cruz for more. Seascape Foods 16B Seascape Village • 831.685.3134 A charming family-owned market with an ample deli counter featuring daily chef specials, salads, breakfast items, freshly squeezed juices and sandwiches on housemade organic sourdough bread. The grocery section includes organic produce, artisanal products, local beer and wine, and gifts. Eat outside next to the fountain on the patio or take your goodies to the beach nearby. Open daily 8am–8pm.

CAPITOLA New Leaf Community Markets 1475 41st Avenue 831.479.7987 • newleaf.com Just opened in 2024, the new Capitola New Leaf Community Market occupies a larger footprint at 24,000 square feet, allowing expanded sections for organic produce, meat and seafood. The store also has increased its natural wellness section and its hot and cold food to go options. Enjoy California BBQ, fresh sushi and a self-serve poke bar. A coffee and juice bar offers locally roasted drip coffee and juices in reusable glass bottles. Open daily 7am–10pm. ediblemontereybay.com

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The Penny Ice Creamery 820 41st Avenue 831.204.2523 • thepennyicecreamery.com Open Su–Th noon–10pm, F–Sa noon–11pm. See The Penny description under Santa Cruz for more.

Gather. Dine. Celebrate. Seasonal Menus, Locally Inspired Flavors Experience 36° North Reservations Available SanJuanOaks.com/Dining 1996 San Juan Oaks Drive, Hollister

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Trestles 316 Capitola Avenue 831.854.2728 • trestlesrestaurant.com Just steps away from the iconic Capitola train trestle, chefowner Nick Sherman’s passion for great food is evident in every dish at his popular neighborhood bistro. Local seasonal ingredients star in appetizers like chicory salad, roasted fairytale pumpkin with goat cheese and mole negro, Brentwood street corn and crispy pork belly with watermelon radish. Entrées include smoked eggplant gnocchi, Niman Ranch pork chop and fresh fish—all served with local wines and craft beers on tap. Open W–F 5–9:30pm, Sa–Su 4:30–9:30pm.

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Earthbound Farm’s Farm Stand 7250 Carmel Valley Road 831.625.6219 • earthboundfarm.com Earthbound Farm’s 100% certified organic kitchen delights with specialty coffee and tea, soft serve ice cream and a made to order breakfast and lunch menu—including soups, sandwiches, salads, baked goods, fresh juices and smoothies. Food is available to be enjoyed on the beautiful grounds or for takeaway. In addition to certified organic produce, the Farm Stand offers a selection of natural, organic, local beer and wine, groceries, gifts and flowers. Stroll through the gardens and learn about Earthbound’s commitment to organic integrity. Open daily, but check hours online as they change seasonally. Grasing’s 6th Avenue and Mission 831.624.6562 • grasings.com Chef-proprietor Kurt Grasing’s namesake restaurant has expanded since opening in 1998 to include two large dining rooms, multiple outdoor dining areas and the everpopular bar/lounge. A Carmel classic located in the heart of the village, Grasing’s serves California cuisine, with an award-winning wine list and a vintage spirits program featuring classic cocktails made with rare Mad Men-era gins, whiskeys, Camparis and amaros. Open daily M–F 11am– 9pm, Sa–Su 10:30am–9pm. Jeju Kitchen Carmel Plaza, Ocean Avenue & Mission Street, Suite 106 • 831.574.8693 • jejukitchencarmel.com Named for an island known as the “Hawaii of Korea” that grows divine produce, Jeju Kitchen is a buzzy spot with a mix of Californian and updated classic Korean dishes. Inspired by her mother’s home cooking, owner Ashley Wolff serves up Korean pancakes alongside coconut prawns and chili oil wontons. The fusion menu includes a kimchi smashburger, a fried chicken sandwich, a traditional Jajangmyeon noodle dish, kimchi mac n cheese and customer favorites—like spicy bulgogi chicken and a salmon rice bowl. Open daily 11am–8pm. Sea Harvest Fish Market & Restaurant 100 Crossroads Boulevard, Suite A 831.626.3626 • seaharvestfishmarketandrestaurant.com The Deyerle family that owns this local gem has its own fishing boats for the freshest catch on the Monterey Peninsula. Sea Harvest doubles as a fish market and casual restaurant with indoor and outdoor seating. The oysters and clam chowder are customer favorites, but don’t miss

the fried combo platter, grilled fillets and fish tacos. Open daily 8am–8pm. Stationaery San Carlos, Between 5th and 6th avenues 831.250.7183 • thestationaery.com Stationæry is a neighborhood restaurant serving seasonal California cooking, small production and natural wines, and vibrant brunch and dinner. Led by chef Amalia Scatena, the kitchen focuses on ingredients sourced as close to home as possible, working primarily with farms and ranches throughout Monterey and Santa Cruz counties. The menu changes with the seasons and highlights local produce, handmade pastas and simple dishes prepared with care. A take-away window offers coffee, food to go and a small wine shop where guests can pick up bottles to enjoy at home or down at Carmel Beach. Brunch 8am3pm. Dinner Th–Su 5:30–9pm.

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Woody’s at the Carmel Valley Athletic Club 27300 Rancho San Carlos Road 831.624.2737 • woodsmontereyairport.com Serving lunch for club members and the general public, Woody’s at CVAC offers signature salad, burgers, sandwiches and snacks, along with local beer, wine and cocktails. See Woody’s description under Monterey for more. Open Th–Tu 11am–3pm. Yafa Junipero and 5th Avenue 831.624.9232 • yafarestaurant.com Recognized with the Monterey Bay area’s first ever Michelin Bib Gourmand, indicating good value, Yafa offers a wide selection of Mediterranean dishes in a warm atmosphere that’s popular with locals. Diners can choose from a vast menu of appetizers like Lebanese hummus, baba ganoush, Jerusalem lentil soup and the highly-recommended grilled octopus. Entrées include something for everyone, with pasta plates, substantial salads and perfectly grilled kebabs, steaks and rack of lamb. Open nightly 5–10pm.

“What we appreciate most is West Coast Community Bank’s dedication to its core values: building lasting relationships, being a trusted partner and fostering growth that strengthens both economic vitality and community well-being.” -Jeff Meier, President, Bernardus Wine USA Serving the Central Coast Since 2004 831.457.5000 | wccb.com

CARMEL VALLEY Ad Astra Bread Co. 319 Mid Valley Center ateliercarmelvalley.com Atelier, the cafe branch of Monterey’s popular Ad Astra bakery, has become a favorite with Carmel Valley locals. Attractions include Dune Coffee Roasters espresso drinks, tea, pastries, breakfast and lunch items that make good use of Ad Astra Bread Co.’s wildly popular sourdough breads. Follow their Instagram @ad.astra.atelier.cv or newsletter to stay up to date on their culinary pop-up events. Open Wed–Mon 7am–3pm. Closed Tuesdays. Carmel Valley Creamery 1 Esquiline Road 831.200.9532 • carmelvalleycreameryco.com French-born cheesemaker Sophie Hauville crafts artisan cheeses and brings new life to the historic Rosie’s Cracker Barrel, a 1927 Comstock building near the Carmel Valley River and Garland Park hiking trails. The Creamery has become a community gathering spot where locals meet up for coffee, Ad Astra and Otto Bread pastries and Revival ice-cream. Visitors can watch cheese being made through glass windows or enjoy a picnic on the large patio by the firepits. The store also features a selection of French wines, beer, artisanal foods, gifts and house-made cheeses: fromage blanc, bloomy rind cheese, feta and aged specialties infused with herbs or peppercorns. Custom cheese and charcuterie boards are available with 24 hours notice. Open daily 7:30am–5pm.

Enjoy the Area’s Finest Sustainable Seafood Savor our innovative and organic cuisine from local farmers and fishermen. Indoor dining and special outdoor heated patio. Full bar, craft cocktails, gluten-free menu.

545 Lighthouse Avenue • Downtown Pacific Grove An Award-Winning Dining Destination! • (831) 373-8523 Lunch served from 11:30 am - 3:00 pm Dinner Weekdays 5:00 pm - 8:30 pm Friday & Saturdays until 9:30 pm @wildfishpg

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Jerome’s Carmel Valley Market 2 Chambers Lane 831.659.2472 • jeromescarmelvalleymarket.com A chef-owned, friendly neighborhood market, Jerome’s offers local and organic produce, natural meats and seafood, and a great selection of domestic and imported wine, beer and microbrews. French-trained chef and owner Jerome Viel prepares delicious hot foods, sandwiches and salads for eating at outdoor seating or take-away. The offerings start with breakfast burritos, croissants and other French pastries in the morning, followed by favorites such as coq au vin, spaghetti carbonara and chicken enchiladas for lunch and dinner. Open M–Sa 7am–7pm, Su 7am–6pm. Lucia Restaurant & Bar Bernardus Lodge & Spa • 415 West Carmel Valley Road 831.658.3400 • bernarduslodge.com Indulge in artisanal California wine country cuisine, award-winning wines and an expansive heated outdoor terrace with the finest restaurant views in Carmel Valley. At this Forbes 4-Star charmer, named for the Santa Lucia Mountains and wine appellation that beckons to the south, executive chef Gus Trejo offers seasonal dishes a la carte. Wine list is equally notable. A chef’s table and wine cellar are also available for private dining and special occasions. Open daily 7am–9pm. Brunch Th-Su 11am–2:30pm. Sunny Bakery Cafe 18 E. Carmel Valley Road 831.659.5052 • sunnycarmelvalley.com Friendly local café offering homemade pastries, espresso drinks and light fare. Warm, welcoming service and a great array of treats made daily on site with wholesome ingredients that honor the seasons. Owner Analuisa Bejar heads the locally-minded kitchen with favorites like egg sandwiches, quiches, frittatas, and irresistible BLTs. Buttery pastries, cookies, cinnamon rolls, muffins and cakes round out the list. Open W–M 7am–1pm. Woody’s at Del Mesa 500 Del Mesa 831.624.1854 • woodysmontereyairport.com Featuring Carmel Valley favorites like “Wills Fargo” steak bites, Cobb salad, Dungeness crab cakes and calamari steak, chef Tim Wood’s second restaurant also serves weekend brunch, with green eggs and ham Benedict and a build-your-own Bloody Mary bar. See Woody’s description under Monterey for more. Open W–F 11am–2:30pm and 4:30–8:30pm, Sa–Su 10am–2:30pm and 4:30–8:30pm.

FELTON Wild Roots Market 6240 Highway 9 • 831.335.7322 (Felton) 13159 Highway 9 • 831.338.7211 (Boulder Creek) wildrootsmarket.com Wild Roots’ 100% organic produce, natural groceries, organic meats and FishWise-certified seafood all go into the prepared foods offered by the store’s full-service deli, salad and soup bar and juice bar. Enjoy on the patio out in front or take home. Open daily 9am–9pm.

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36° North 1996 San Juan Oaks Dr. 831.636.6113 • sanjuanoaks.com/dining 36° North at San Juan Oaks blends an elevated dining experience with a warm, inviting atmosphere. Centered around a striking olive tree wrapped in twinkling lights and surrounded by sleek, modern seating, the space feels both refined and relaxed. The menu highlights thoughtfully

sourced ingredients and creative craft cocktails. Whether you’re celebrating a special occasion or enjoying a night out, 36° North offers a memorable dining experience designed to be savored. Featured specials available Thursdays and live music on select evenings. Open Th–Sa 4:30–9pm. McCann’s Bar & Grill 1996 San Juan Oaks Dr. 831.636.6113 • sanjuanoaks.com/dining McCann’s Bar & Grill brings together a welcoming atmosphere, scenic views and relaxed indoor-outdoor dining at San Juan Oaks. The menu features American favorites made with fresh, locally-sourced ingredients, alongside a full bar and rotating specials. Whether you’re unwinding after a round of golf, catching up at lunch or meeting friends for Sunday Brunch, McCann’s offers a comfortable setting that feels easy to settle into. Open M–Th 8am– 6:30pm, F–Su 7am–6:30pm, with Sunday brunch served 10am–2pm. Dunneville Market & Kitchen 5970 San Felipe Rd. 831.637.9191 • dunneville.com Open since 1910, historic Dunneville Market & Kitchen is a regional draw for its tri-tip sandwiches, available in nine variations—not counting add-ons like avocado, Ortega chiles or sautéed mushrooms. The San Benito County institution was purchased in 2021 by chef Sean Shelton and his wife Sophia, who have amped up the menu with homemade soups, salads and hot sandwiches to rival the tri-tip, like the fried chicken, smoked pulled pork and calamari. Breakfast platters include chicken fried steak, biscuits and gravy, and Dunneville’s breakfast burrito. A market carrying local wines, beers, Vertigo coffee beans and other delicacies make Dunneville a destination worth seeking out. Open T–Sa 7am–6pm.

MONTEREY Ad Astra Bread Co. 479 Alvarado Street adastrabread.com Come for the legendary all-organic sourdough—Seaside sourdough, olive sourdough or seeded sourdough— slow-fermented in a two-day process. (Or the focaccia, or French baguette.) Stay for the Dune Coffee Roasters espresso drinks, sweet and savory pastries, and sandwiches while enjoying a view of the entire bread baking process through the window separating the cafe and production area. Open daily 7am–4pm. Cella 525 Polk Street 831.920.1046 • cellarestaurant.com At the historic Cooper Molera Adobe in the heart of Old Monterey, Cella restaurant and bar is a sleek venue that reimagines early California and includes outdoor dining on a heated pergola patio. Culinary director Ben Spungin and chef Tyler Eaves craft a dynamic menu inspired by the bounty of the Central Coast. Barkeep Joshua Perry lines up creative cocktails and Cella boasts an exceptional wine program. Cella hosts winemaker dinners, cocktail classes, private events and Sunday brunch, alongside its dinner service. Open Tu–Sa 5:30–9pm. Coastal Kitchen 400 Cannery Row 831.645.4064 • coastalkitchenmonterey.com Executive chef Michael Rotondo’s tasting menu at Monterey Plaza Hotel’s flagship restaurant represents one of

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the most habit-forming in the region, but there’s a lot more to recommend this spot. From a refreshed dining room, sweeping views of the Pacific await from each seat. Local delicacies receive elevated treatments: tempura artichoke with black button sage honey, wood- roasted black cod with shishito, squash blossom and charred coconut jus, and king salmon with raspberry, aromatic herbs and seasonal tomatoes—paired with hand-picked top-shelf wines. An indulgent new prix-fixe Sunday Brunch with endless Champagne is also well worth the splurge. Open Tu–Sa 5:30–8:30pm, Su 10am–2pm. Coniglio Brothers Italian Deli 750 Cannery Row, Suite 108 831.901.3175 • conigliodeli.com For authentic Italian deli sandwiches perfect for munching on a bench along the Coastal Trail, this Cannery Row deli is the place to go. Helmed by Jason Coniglio, the next generation of the family behind Carmel’s legendary and much-missed Mediterranean Market, deli sandwiches are named in tribute to Uncle Philly, Uncle Peter and Uncle Johnny. Try the muffaletta on a french roll and throw in a couple of Italian sodas, then maybe pick up some colorful dried pasta to take home. Open Su–Th 10am–5pm, F–Sa 10am–6pm.

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Estéban Restaurant 700 Munras Avenue 831.375.0176 • estebanrestaurant.com At the heart of the downtown Monterey dining scene, Estéban Restaurant serves Spanish-inspired California cuisine made from local, seasonal ingredients, which can be enjoyed on the Mediterranean garden patio that now includes a classic pergola with toasty heaters. The menu features a selection of long-time Estéban favorites, as well as new dishes like Vieiras con Jamón (seared scallops, Baker's bacon, citrus oil, basil English pea purée, citrus supreme and asparagus ribbon) and grilled Secreto de Ibérico pork, with charred sweet peppers, ñora pepper paste, scarlet mustard frill and Picual olive oil. Open for dinner Su–Th 4:30–8:30pm, F–Sa 4:30–9pm. Brunch Sa–Su 9am–1:30pm. Grab & Go Breakfast M–F 7–10am. Tapas Happy Hour from 4:30–6pm daily. Jacks Monterey 2 Portola Plaza 831.649.7830 • jacksatportola.com Jacks Monterey provides a refreshing culinary experience in downtown Monterey, inside the Portola Hotel & Spa. Emphasizing local ingredients, high-quality seafood, and an award-winning wine and cocktail program, Jacks philosophy derives from globally-inspired traditions of California Cultural Cuisine. The atmosphere at Jacks is sophisticated—never pretentious. Open daily for breakfast 6:30–10:30am, dinner 4–10pm, and bar only F-Sa 10–11pm. Peter B’s 2 Portola Plaza 831.649.2699 • peterbsmonterey.com Peter B’s blends bold, craft beer with wall-to-wall sports action on 25 HDTVs. As Monterey’s original craft brewery, it is known for hop-forward brews, crave-worthy comfort foods, $5 happy hour specials, and a lively, petfriendly patio with fire pits—perfect for game day or laid-back gatherings. Open Th–Tu from 4–10pm, with nightly happy hour from 4–6pm, as well as late night happy hour 9–10pm.

Schooners Monterey 400 Cannery Row 831.372.2628 • schoonersmonterey.com Residents regularly vote Schooners Best Drink With a View, and they’re not wrong. The eye candy rolls from the waves crashing on the tidal zone below to Seaside and Santa Cruz beyond, and the sippers are memorable. But that’s only part of the program. The seafood-centric menu ups the atmospheric effect with contemporary takes on a Monterey cioppino pot, seared sea scallops, Dungeness crab dip and Thai-style steamed mussels. Specialty cocktails, organic fresh-pressed juices and curated small batch beers and wine complete the affair. Open 7am–9pm daily. Sea Harvest Restaurant & Fish Market 598 Foam Street 831.626.0547 • seaharvestmonterey.com This fresh and casual seafood spot near Cannery Row is perfect after a day exploring the Monterey Bay Aquarium. There are grilled entrées and lots of fried options with chips, including calamari, clams, prawns, scallops and oysters. Try Sea Harvest’s popular clam chowder or a basket of crispy artichoke hearts. Open daily 9am–7pm.

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Tidal Coffee 400 Cannery Row 831.645.4030 • tidalcoffeemonterey.com Thoughtful coffee blends with organic beans headline here, but picnic-lunch goodies and house-made sandwiches also come recommended. Monkey bread, maple scones and almond croissants feature in early, followed by soups, salads and panini like the roast beef with horseradish aioli, grilled onion, sliced tomatoes, smoked mozzarella and pickled peppers. The coffee shop aesthetic is cute, but the adjacent decks overlooking Monterey Bay present a superior spot to spoon a fig-mascarpone or vegan chocolate-hazelnut gelato with a fresh cortado. Open Tu–Th 6am–noon, F–M 6am–4pm. Tidewater 2600 Sand Dunes Drive 831.394.3321 • tidewatermontereybeach.com The only truly beachfront dining experience on the Monterey Bay, Tidewater is located outside the newly redesigned Monterey Beach Hotel. It’s a perfect spot to watch the waves and catch a sunset, while indulging in Tidewater’s handcrafted cocktails or a glass of local wine or beer. Cozy up to the fire pits complete with blankets and lounge seating. Nibble on light bites like oysters, shrimp tacos or steamed mussels in Thai coconut curry broth or order a cheese and charcuterie plate to share. Open daily 4–9pm. The Wild Plum Café & Bakery 731 Munras Avenue 831.646.3109 • thewildplumcafe.com Located in Old Monterey in a vibrant and diverse neighborhood, Wild Plum draws people from all walks of life with sustainable bistro fare that uses organic, locally sourced produce, hormone-free Diestel turkeys roasted on site, grass-fed beef and house-baked bread and pastries. Breakfasts include scrambles, omelets, and breakfast tacos and burritos and for lunch, soups, salads, paninis and burgers. Wild Plum has a new grab-and-go location at Ryan Ranch, with breakfast, lunch, bakery items and espresso drinks. Open W–M 7:30am–3:30pm. Closed Tu. Woody’s at the Airport 200 Fred Kane Drive 831.373.1232 • woodysmontereyairport.com Voted best airport restaurant in the country by readers of USA Today, Woody's works its magic in an oldschool way—think rustic plates and big pours. Located

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upstairs at Monterey airport before security checks, Woody’s offers generous portions of sand dabs, steaks and more, with a full complement of sides. The level of friendly service and produce sourcing, born from face-to-face relationships that chef-owner Tim Wood enjoys with area farms and fishermen would be habit-forming in a fancy restaurant. The fact that it happens at an airport creates added liftoff. Open daily 9am–9pm.

MOSS LANDING Power Plant Coffee + Cafe 7990 Highway 1 831.453.0022 • thepowerplant.store Strategically located halfway between Monterey and Santa Cruz, the Power Plant makes a perfect pit stop. Order a variety of Acme Coffee espresso drinks, tea and matcha to enjoy on the patio or in the light filled indoor cafe which is filled with plants for sale and doubles as a wine bar and gift shop for the botanically inclined. Light bites include pastries, avocado toast and sandwiches. Open daily 7am–4pm. Sea Harvest 2420 Highway 1 831.728.7081 • @seaharvestmosslanding Outdoor tables on a wooden deck overlooking Elkhorn Slough are the perfect place to enjoy fresh seafood from one of the Deyerle family’s fleet of fishing boats, the same family that runs the restaurant. Choose from grilled catch of the day, shrimp Louie, fish and chips or some of the best Baja-style battered fish tacos around. Open daily 11am– 7pm. Woodward Marine Market 10932 Clam Way 831.632.0857 • woodwardmarinemarket.com Moss Landing, population a few dozen, enjoys an outsized number of beaches, marine research institutes and, thankfully, eateries. Its newest ranks among the most inviting. WMM occupies a historic location at the Moss Landing Harbor fuel dock that delivers place-appropriate fuel for the eager eater. Clam chowder and Monterey Bay calamari lead the way on the appetizer front. A pair of salads offers roughage with style. Plates and bowls round out the menu—think bouillabaisse, fish and chips, Woodward burger, artichoke-prosciutto sandwiches and seared fish tacos. Local wines and Prosecco available, as well as local craft beer. Open Tu–Su 11am– 4pm.

PACIFIC GROVE Asilomar Conference Grounds 800 Asilomar Avenue 888.635.5310 • visitasilomar.com Historic Crocker Dining Hall boasts high ceilings, stone pillars, hardwood floors and incomparable views of the dunes and forest of Asilomar State Beach. In the kitchen, executive chef Rosario Garcia works with fresh, seasonal, locally sourced ingredients from regional organic farms preparing three healthy and delicious meals each day. There are always vegetarian and gluten-free options. In addition, Phoebe’s Cafe offers all-day coffee drinks, grab-and-go snacks and local beer and wine with scenic seating on the outdoor deck. Open daily 7:30–9am, noon–1pm, 6–7pm. Café Guaraní 111 Central Avenue 831.747.1551 • cafeguarani.com Family owned and operated, Café Guaraní is devoted to bringing traditional South American empanadas to the

Monterey Peninsula. These are Paraguayan versions, with baked or fried options, meat filled or vegan. Chef-owner Liliana Rodas de Araujo has been making empanadas since she was six years old and is also known for her special occasion cakes, available by pre-order. The café also serves lunch sandwiches, yucca fries, croquettes and vegetarian chili. There’s a robust coffee program and several variations of yerba mate—a stimulating South American herbal tea. Open M–Tu, Th–F 8am–3pm, Sa–Su 8am– 5pm. Closed W. La Cote Bleue 209 Forest Avenue 831.233.9286 • lacotebleuepg.com Brothers Miguel and Carlos Ponce opened this French Riviera-inspired seafood restaurant in March and feature Mediterranean coastal cuisine. Neighborhood regulars have embraced the new spot, stopping in for wood-fired Miyagi oysters, herb-crusted cod, whole branzino with chimichurri sauce, slow-braised short ribs and paella mixta. Desserts are five-star and made fresh daily. Open W–M 11am–3pm and 4–9pm. Julia’s Vegetarian 1180 Forest Avenue, Suite F 831.656.9533 • juliasveg.com Voted the best vegetarian/vegan restaurant on the Monterey Peninsula for more than 10 years running, Julia’s features inspired vegan, vegetarian and gluten-free food with a touch of class. Julia’s is well known for its fresh seasonal exotic mushrooms, elevated vegan desserts and house-brewed kombucha on tap. Julia’s expanded breakfast menu is a great way to start your day, featuring egg sandwiches, candy cap French toast and a cordyceps brunch bowl. Plus, everything can be made vegan! Open daily for breakfast, lunch and dinner.

DINNER SERVICE: WEDNESDAY-MONDAY 5-9 PM LUNCH SERVICE: SATURDAY & SUNDAY 12 PM -2:30 PM 174 APTOS VILLAGE WAY,aptos, APTOS, 174 Aptos village way, Ca CA

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Passionfish 701 Lighthouse Avenue 831.655.3311 • passionfish.net Specializing in sustainable seafood and locally grown produce, Passionfish is a perennial award winner and a James Beard Award finalist for its Outstanding Wine Program—with an extensive selection of local and European wines at close-to-retail prices. Mother-son owners Meral Alpay and Rasit Berk Guvenc continue the restaurant’s legacy with favorite dishes like Dungeness crab salad with avocado and spicy ginger vinaigrette, smoked trout ceviche tostaditas, albacore tuna with artichoke-basil caponata and sea scallops with tomato-truffle butter, poached lettuce and savory rice custard. Open nightly 5–9pm. The Perfect Crumb Bakery 650 Lighthouse Avenue #100 831.241.6269 • theperfectcrumbbakery.net A veteran of local farmers markets, baker Susan Carter recently opened in this convenient new location in Pacific Grove. The cafe gets rave reviews for its croissants, cookies, blueberry scones and cinnamon buns. It’s also a charming spot to enjoy breakfast or lunch with a full menu of coffee drinks, breakfast burritos, and sandwiches—don’t miss the grilled cheese and Mediterranean turkey sandwich with roasted peppers and sun-dried tomato aioli. Open W–M 6:30am–5pm. SPOTTED DUCK

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Spotted Duck 542 Lighthouse Avenue, Suite 102 831.920.2662 • spottedduckpg.com Spotted Duck brings a welcoming environment to downtown Pacific Grove. Chef/ owner Jerry Regester is hands on each night, preparing the menu with his creativity and capturing the essence of the changing seasons. A small resediblemontereybay.com

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taurant with big flavor, a bistro-style menu and a French perspective, its motto is, “Duck is the new chicken!” Also offering great wines, local beer on tap and fun soju-based cocktails. Located in the historic Holman Building at the gateway to downtown Pacific Grove, Spotted Duck is considered one the best neighborhood restaurants by locals. Come eat, come experience the memorable food and hospitality that will have you coming back for more. Open Th–M 5pm. Wild Fish 545 Lighthouse Avenue 831.373.8523 • wild-fish.com Owners Liz and Kelvin Jacobs welcome you to feast on the bounty of nearby waters and farms at their 100% local and organic seafood restaurant, enjoying exquisite dishes like crispy sablefish, halibut and petrale sole, accompanied by local vegetables. You’ll also enjoy fresh oysters, innovative salads, house-baked bread and sides like fingerling potatoes with poppyseed crème fraîche or baby carrots with wild nettle pesto, that make this a dining destination. Did we mention English sticky toffee pudding for dessert? Open for lunch daily 11:30am–3pm and for dinner M–Th 5–8:30pm, F–Sa 5–9:30 and Su 5–9pm.

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Cascade Restaurant & Bar 2001 Rossi Rd. at Highway 1 650.879.1100 • costanoa.com Experience fresh coastal cuisine at this farm-to-table restaurant located inside Costanoa Resort & Lodge. Just across Highway 1from Año Nuevo State Reserve and the Franklin Point eco trail, a stop at Cascade Restaurant is like being on vacation. For breakfast try the chilaquiles, key lime pancakes or crab cake benedict. Lunch and dinner options are equally ambitious, with specialities like ceviche, Costanoa clam chowder, roasted Brussels sprouts and grilled artichokes—all using produce from local farms. Open daily for breakfast 7:30am–11:30am and lunch/dinner 12pm–9pm.

SALINAS Rancho Cielo 710 Old Stage Rd. 831.444.3533 • ranchocieloyc.org Enjoy a memorable 3-course prix fixe dinner that supports culinary training of underserved youth on Friday evenings at Rancho Cielo’s Drummond Culinary Academy. Savor a menu inspired by the seasons, featuring fresh produce harvested from the organic garden. Under the guidance of Executive Chef Estevan Jimenez, students prepare and serve outstanding California cuisine, gaining hands-on culinary and hospitality skills. Advance reservations needed, as these dinners typically sell out quickly. Open Friday evenings October to May, 5–7 pm.

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Vertigo Coffee Roasters 81 Fourth Street 831.623.9533 • vertigocoffee.com Artisanal coffee roasted on site as well as brunch items, local craft beers and wines, plus wood-fired pizzas with naturally leavened, twice fermented sourdough crust have made Vertigo a locals’ favorite as well as a great find for visitors en route to the San Juan Mission, Pinnacles or other area attractions. See their website and social media for more information.

SANTA CRUZ Avanti Restaurant 1917 Mission Street 831.427.0135 • avantisantacruz.com A local’s favorite since the 1980s, Avanti pioneered farmto-table dining and the use of organic, local vegetables, pasture-raised meats and sustainable seafood. Favorite dishes include calamari fritti, Brussels sprouts with roasted butternut squash and fresh pappardelle pasta with pork meatballs. On Sundays it offers Fogline Farm fried chicken dinners. Diners can choose the upscale contemporary dining room, a heated outdoor patio or the garden room. A full bar features seasonal cocktails, along with local wines and craft beer. Open W–Su 5–9pm. Bookie’s Pizza 1315 Water Street bookiespizza.com Located inside the Santa Cruz outpost of Sante Adairius Rustic Ales, Bookie’s Pizza is owned by fine dining veteran chef Todd Parker and offers “inauthentic” Detroit-style square pies. Each pizza is made using the best seasonal ingredients from local farms, fishermen and foragers. Dough is made with organic flour, naturally leavened for 48 hours, and each pizza comes with its own unique sauce. Open Su–Th noon–9pm. F–Sa noon–10pm. Charlie Hong Kong 1141 Soquel Avenue 831.426.5664 • charliehongkong.com Charlie Hong Kong has been providing the Santa Cruz community with healthy, sustainable, affordable and high-quality food since 1998. The colorful, casual eatery’s delicious fusion of Southeast Asian influences and the Central Coast’s local organic produce have made it an inclusive, family-friendly, neighborhood favorite. Its slogan is “love your body, eat organic,” and its cuisine is proof that fast food can be good for you. All signature dishes are vegan with the option to add meat or fish. Gluten-free options are available. Dog friendly. Open daily 11am–10pm. Crow’s Nest 2218 E. Cliff Drive 831.476.4560 • crowsnest-santacruz.com A perfect spot to enjoy breakfast and lunch or catch a dinnertime sunset over the harbor, the nautical-themed Crow’s Nest is a Santa Cruz institution that never goes out of style. There’s always something happening, from live music to comedy nights and happy hours. Famous for its salads, house-smoked salmon and seafood entrées, the Crow’s Nest is a member of Seafood Watch and is a certified green business. Open M–F 9am–8:30pm, Sa–Su 8am–8:30pm. Gabriella Cafe 910 Cedar Street 831.457.1677 • gabriellacafe.com A charming dining spot inside a Spanish-style bungalow, Gabriella Cafe pioneered farm-to-table cuisine in Santa Cruz. Owner Paul Cocking has a knack for finding the best chefs to prepare a seasonal California-Italian menu starring organic produce from local growers and the nearby farmers market, as well as humanely raised meat and sustainable seafood. There is a candlelit patio and a cozy dining room that showcases the work of local artists. Open for lunch Tu–F 11:30am–2:30pm, dinner Tu–Sa 5–9pm, brunch Sa–Su 10am–2:30pm.

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Hook & Line 105 Walnut Avenue 831.225.0434 • eathookandline.com Chef Santos Majano makes a welcome return to the Santa Cruz dining scene with his own seafood concept restaurant. Hook & Line taps local fishermen for the best fish and shellfish, then adapts the menu, whether it’s octopus, mussels, California halibut or just-caught Monterey Bay sardines. Oysters play a big role with a custom designed shucking station and several varieties on offer at all times. Happy hour all night Mondays and 4–5pm Th–Su features $2 oysters and special prices on wine and craft cocktails. Open Th–M 4–9pm.

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Johnny’s Harborside 493 Lake Avenue 831.479.3430 • johnnysharborside.com With sweeping views of the Santa Cruz Yacht Harbor, Johnny’s location assures fresh off the boat seafood. Steamed Dungeness crab with drawn butter is always a good choice in season, but don’t miss the clam chowder, sourdough fish and chips or Johnny’s petrale sole schnitzel. Grilled swordfish with risotto and smoked maitake mushroom seafood pasta are customer favorites, along with local rockfish tacos, burgers and saffron citrus steamed mussels. Don’t miss Taco Tuesday and Happy Hour specials 3–5pm daily. Open for lunch and dinner T–Th, Su noon–8:30pm, F–Sa noon–9p. Closed M. Laílí 101B Cooper Street 831.423.4545 • lailirestaurant.com An award-winning Mediterranean and Afghan-inspired fine dining destination nestled in the heart of downtown Santa Cruz, Laílí is known for its beautiful garden patio, elegant atmosphere, and cuisine inspired by the ancient Silk Road. Using fresh, locally sourced ingredients, the seasonal menu features handcrafted pastas, signature kabobs, vegetarian and vegan specialties, and house-made desserts—all thoughtfully paired with an exceptional selection of wines and local craft beers. Laili offers warm hospitality, refined service, and a memorable dining experience in one of Santa Cruz's most enchanting settings. Open Tu–Sa 11:30am–2:30pm and 5–8:30pm.

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The Midway 1209 Soquel Avenue 831.427.7187 • themidwaysantacruz.com Acclaimed Santa Cruz chef Katherine Stern pivoted from running a popular farmers market stand during the pandemic to opening her own restaurant at the end of last year. The vibe is sleek and modern, and the food is sophisticated. Whether you try the lemon verbena pancakes, the chicken chile verde or one of the salads from the daytime menu, all dishes star seasonal produce and ingredients from Stern’s farmers market friends. Dinner options change frequently and always include a house-made pasta and a vegetarian entrée. Check website for the most updated menu. Carefully selected wines, beer and coffee roasted by Cafe Delmarette are available. Open Th–M 11am–2pm and 5–8:30pm, Sa–Su until 9pm. New Leaf Community Markets 1101 Fair Avenue • 831.426.1306 650 River Street • 831.621.0777 newleaf.com The Westside New Leaf has a large deli counter and coffee bar, with a big selection of sandwiches, salads, bakery items, soups and other hot foods. You can eat at an in-store counter or at tables outside. The beautiful new Downtown New Leaf at the intersection on Highway 1 and River St.

has a similar selection of hot foods, fresh pressed juices and to-go items, but more of them, in a huge store that occupies 29,000 square feet and includes an ample in-store dining area. Open daily 7am–9pm. The Penny Ice Creamery 913 Cedar Street 831.204.2523 • thepennyicecreamery.com Lines out the front door of its converted Spanish bungalow are evidence of Penny’s popularity. All ice cream, including bases, is made from scratch on the premises using local organic ingredients when possible. Dozens of exotic flavors rotate seasonally, but two favorites are chocolate caramel sea salt and strawberry pink peppercorn. Open daily noon–11pm.

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The Picnic Basket 125 Beach Street 831.427.9946 • thepicnicbasketsc.com Across the street from the main beach, owners of The Penny Ice Creamery offer an alternative to boardwalk fast food. Sandwiches, organic salads, coffee and beer, all from local food artisans, and of course Penny’s popular ice cream, are all on offer to eat in or outside with your feet in the sand. A selection of grab-and-go foods, drinks and beach essentials are available in the newly expanded restaurant. Open daily 7am–4pm. Staff of Life 1266 Soquel Avenue 831.423.8632 • staffoflifemarket.com A Santa Cruz landmark, Staff of Life started in 1969 as a small natural foods bakery and has grown over the years into a full service natural foods supermarket known for its local organic produce, seafood and natural meats as well as an extensive bulk department. Deli items and foods from the hot bar can be enjoyed at the Café del Sol. Open daily 8am–9pm.

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Vim Dining & Desserts 2238 Mission Street 831.515.7033 • vimsantacruz.com Chef-owner Jesikah Stolaroff brings creativity and precision to her elegant New American cuisine, giving diners a clue to her background as a fine dining pastry chef. The seasonal menu might include appetizers like kimchi rice fritters, lamb meatballs or cherry burrata, with entrées such as pineapple trout, leek butter fettuccine or coriander crusted filet mignon—served in a tasteful dining room with a full bar or on the outdoor patio. Save room for unforgettable desserts and check website for their monthly Afternoon Tea Party. Open W–Sa 5–8:30pm. Veg on the Edge 725 Front St. Suite 106 831.750.3344 • vegontheedge.com Open since 2017 and located in downtown Santa Cruz at Abbott Square Market , this fast-casual family-friendly eatery serves only vegan food. The menu incorporates delicious West African cuisine you can savor in the stews, soups, wraps, tacos, burgers, bowls and fries—all created on site. Veg on the Edge uses only fresh produce and brings high quality fair-trade products to the community whenever possible. Open daily 11am–9pm.

SCOTTS VALLEY The Penny Ice Creamery 262 Mount Hermon Road, Suite 104 831.204.2523 • thepennyicecreamery.com Open Su–Th noon–9:30pm, F–Sa noon–10pm. See The Penny description under Santa Cruz for more.

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SEASIDE Bayview Grille 1 McClure Way 831.899.7271 • bayonetblackhorse.com The Bayview Grille at the clubhouse of Bayonet & Black Horse Golf Course is a hidden gem with sweeping views of green fairways and the Monterey Bay. Locals in the know stop by for the build-your-own breakfast burritos, waffles and French toast. The all-day menu, starting at 11am, features classics including tempura artichoke hearts, salads, fish and chips, a prime rib French Dip sandwich and a highly rated double smashburger that goes well with the Bayview’s irresistible beer-battered fries. Open daily 7am–5pm.

WATSONVILLE Coffeeville 948 East Lake Avenue facebook.com/coffeevillesantacruz Local family-owned and operated, Coffeeville is a welcoming neighborhood spot dedicated to single-origin coffees roasted in small batches. Along with expertly made cappuccinos and espressos, there’s always something new to try with creative weekly drink specials featuring seasonal flavors and fun combinations. The menu also includes organic teas, affogatos, pastries and breakfast sandwiches, all served in a warm—lively atmosphere that’s perfect for starting your day or enjoying an afternoon pick-me-up. Open M–Sa 7am–4pm, Su 8am–3pm. Fruition Brewing & Kitchen 918 East Lake Avenue fruitionbrewing.com Fruition Brewing pairs fresh, thoughtfully crafted beer with a stunning seasonal menu from their kitchen. The brewpub’s rotating selection of beers is brewed on site using organic and California-grown ingredients, with an emphasis on balance and refreshing drinkability. In the kitchen, seasonal and local ingredients shine in shareable snacks, salads, soups, fresh oysters and gourmet grilled cheeses, alongside guest taps that include wines, ciders, and cocktails. Check online calendar for tasting room and pet-friendly patio events, including First Friday art, DJs, trivia nights and karaoke. Open W–Th 11:30am–9pm, F–Sa 11:30am–10pm, Su noon–8pm.

HONG KONG GARDEN CHINESE RESTAURANT

Hong Kong Garden 1012 East Lake Ave. 831.724.1188 • qmenu.us Watsonville’s go-to spot for fresh Chinese food, Hong Kong Garden offers dine in and take out service. There is a friendly, family vibe and a large dining room tucked into a corner of the East Cliff Village shopping center. Reasonably priced classic Chinese dishes are prepared to order, including Hong Kong style noodles and sizzling rice soups. Two dozen lunch specials, including rice, come in at $10 or $11. Open W–M 11:30am–8:30pm. Melo Bread 532 Main St. melobread.com Melo Bread started out as a cottage bakery selling at the farmers market, but now has a brick and mortar shop in the former home of Watsonville’s historic Miramar restaurant. Their whole grain sourdough breads are naturally leavened and use stone-ground flour from Central Milling in Sonoma County and Cairnspring Mill in Skagit Valley, WA. Handcrafted cinnamon buns, cookies, nonas and fougasse are also available to go or devour immediately at the small counter. Open W and F 11am–2pm, Sa 10am–1pm.

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Ozzy’s Pizzeria 1036 East Lake Avenue 831.319.4464 • ozzyspizzeria.com Ozzy’s motto is “Pizza is Life,” and owner Tim Silva’s casual yet creative style translates to both the ambiance and the food. Crowned World Pizza Maker of the Year in 2015, Silva makes sure everything is made from scratch, using organic ingredients, including the sauces and the outstanding sourdough crust—which is expertly charred in the wood-fired oven. Vegan, vegetarian and gluten-free options are available, and online orders can be placed through the website. Open Su–M 11am–8pm, W–Th 11am–8pm, F–Sa 11am–9pm. Closed Tuesday. Silver Spur 1040 East Lake Avenue A longtime local favorite, Silver Spur Restaurant serves up hearty breakfasts and satisfying lunches in a warm, welcoming setting. Known for generous portions and classic comfort food, the menu features everything from omelets, pancakes and breakfast favorites to fresh salads, sandwiches, burgers and daily specials. With friendly service and a relaxed neighborhood feel, it’s the kind of place where regulars are greeted by name and newcomers quickly feel at home. Open W–M 6am–3pm. Staff of Life 906 East Lake Avenue 831.726.0240 • staffoflifemarket.com Staff of Life Market is a one-stop destination for fresh, natural and organic foods, with an emphasis on quality ingredients and plenty of delicious options made in-house. Shop a colorful selection of organic produce and natural groceries, then explore the full-service deli and hot bar, fresh-made sushi, and bakery filled with breads and sweet treats. For something on the go, stop by the juice and smoothie bar for a freshly blended favorite, or treat yourself to a scoop from the gelato bar. Whether you’re stocking the pantry, grabbing lunch or looking for something fresh and ready to enjoy, Staff of Life makes eating well easy—and delicious. Open daily 8am–8pm. Sushi Qu 952 East Lake Avenue 831.319.4567 • instagram.com/sushiqu1 The place to go for sushi, sashimi, tempura and other Japanese specialties, Sushi Qu puts the emphasis on freshness and flavor. Menu items are available for dine-in or take-out, and if you’re in need of platters for your next event, Sushi Qu can do that as well. Check out the monthly specials on Instagram and Facebook. Open Tu–Th 11:30am– 2pm and 5–8pm, F 11:30am–2pm and 5–8:30pm, Sa 11:30am– 2:30pm and 5–8pm. Woody’s at the Airport 100 Aviation Way 831.722.7077 • woodysmontereyairport.com Opened in June, Woody’s in Watsonville boasts a similar menu and the same old school hospitality as Woody’s at the Airport in Monterey. See Woody’s description under Monterey for more.

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Cocktail pairings at Vim Dining & Desserts deepen the complexity of the epic entrées BY LAURA SUTHERLAND PHOTO BY MARK C. ANDERSON

t Vim, culinary and craft cocktail cross-pollination starts with the deft hand of innovative chef/owner Jesikah Stolaroff, whose shape-shifting menus embrace the harvest. Once cocktail inventor/bar manager Ryan Roseman samples a new dish on its way to the menu, the matchmaking begins. Take the mojo de ajo shrimp, with its crab-stuffed plantain perched on a bed of puréed zucchini alongside sautéed shrimp tossed in a garlicky citrus sauce. “I started by making a syrup out of the leftover plantain peelings and some banana chips I’d dehydrated to up the tropical flavors,” Roseman notes. Next, he created a tart pineapple syrup to mimic the acidity of lime, added tequila and pasilla chili liqueur and called it “Tequila Tanlines.” (It was a summer dish, after all.) From Vim’s beginnings in 2019, Stolaroff knew she wanted cocktail pairings with her mains. After studies at UC Berkeley and the Culinary Institute of America in Napa, and restaurant gigs in Napa and the Bay Area, she returned to hometown Santa Cruz with the dream of opening her own restaurant. As the dream approached reality, she took a bartending job at Front & Cooper in Santa Cruz’s Abbott Square to get front-of-thehouse experience, and “realized that making craft cocktails was like fine cooking, if you take it to that level.” Roseman’s pathway to creative mixology took him through an exploration of farming, fermenting and preserving; an apprenticeship at UC Santa Cruz’s Center for Agroecology; and craft beer making at Discretion and Humble Sea breweries. After his stints as a brewer, Roseman decided he wanted to interact more with people and “play with flavors and techniques, and basically have fun being a mad scientist with ingredients.” His drink inspirations might start with an unusual liqueur, like the Veso Fig Vermouth that launched an exploration of an ideal cocktail to pair with Stolaroff’s tender yuzu-glazed chicken, with its balance of fresh, sweet, crunchy and savory elements. The drink-dish interplay works in multiple ways here because Chef Sokoloff’s mojo de ajo shrimp comes with a crab-stuffed plantain and citrusy zucchini—and all three vibe with Ryan Roseman’s custom accompaniment.

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Or he might use a certain ingredient, like tomato tops left over from a cherry tomato fettuccine (with basil fonduta and garlic bread piled sky high with roasted tomatoes). On that occasion Roseman sought a riff on a dirty martini, a salty and savory way to cut through the rich and cheesy sauce, so he made a tomato water out of the otherwise wasted tops and added champagne vinegar with a little saltwater to make a refined brine. Next came shallot-oil-washed gin and tomato vermouth. “I find that a wine-based ingredient like vermouth lightens and makes a cocktail more food friendly,” he says. The fettuccine had a summery, buttery deliciousness and the cocktail both brightened and deepened the sensory experience, offering a hint of a foggy ocean breeze moving through a backyard tomato garden. The clever inventions and cool combinations go on and on. For an Indian-inspired dish featuring eggplant, cashew cream, curry-spiced potato fritters and chickpeas in garam masala sauce, Roseman infused rum with garam masala to give the cocktail a companionable kick. For a stone fruit pork tenderloin, he used a French peach liqueur and basil eau de vie in his whiskey-based cocktail to tie in the dish’s ingredients, and a crème de noyaux and oloroso sherry to add nuttiness and depth. There is indeed a mad-scientist element to Roseman’s drinks that pushes the boundaries of what a cocktail can be, and expands the sensorial experience along the way. Combine that creativity with Stolaroff's own inventiveness and her ever-evolving menu, and each sip unfolds new flavors and makes nuanced meals more intriguing.

Discover Discover The The Flavors Flavors of of Downtown Downtown Salinas Salinas Taste your way through Downtown Salinas. Taste your way through Downtown Salinas.

Indulge in mouthwatering meals at local eateries, cozy up with a cup of coffee Indulge in mouthwatering meals at local eateries, cozy up with a cup of coffee from neighborhood cafés, and sip on craft brews at vibrant breweries and bars. from neighborhood cafés, and sip on craft brews at vibrant breweries and bars. Dine, Sip, Explore — Your next culinary adventure starts here! Dine, Sip, Explore — Your next culinary adventure starts here! SalinasCityCenter.com @SalinasCityCenter SalinasCityCenter.com @SalinasCityCenter

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