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FEaturEd story
places
TREEBONES
John and corrine Handy left the pressures of big-city business to open this green-leaning resort (805-927-2390, www.treebonesresort.com). Off the grid, this coastal “glamping” spot atop a bluff overlooking the Pacific uses two propane-fed turbines for power, and guests sleep in one of 16 yurts dotting 11 acres. guests get two dining experiences. Led by chef Hrusa,wild coast restaurant sources most of its produce from the resort’s organic garden (tended by servers who each must put in one shift a week as farmer). Hrusa prepares contemporary cuisine that changes with the seasons. entrees such as wild mushroom risotto, pan-roasted chicken, wild salmon and whatever’s fresh and local. the restaurant is open daily for lunch (noon-2 p.m.) and dinner 6-8:30 p.m. next door is wild coast sushi Bar (the only sushi for 60 miles) run by a traditionally trained chef carlos Preciado (everyone calls him carlos-san). “we’re onsite owners and we eat at our restaurants, so it has to be good, right?” said corrine Handy. “when we opened in this remote area, we knew there were few options to eat nearby. we love sushi and knew (carlos) from Los Angeles, so we asked him to join us.” the carlitos roll is inspired, with fresh and crunchy tempura shrimp, tuna, crabmeat, avocado and asparagus wrapped in soy paper.
Treebones uses organic produce from hits garden in both of its restaurants.
Wild Coast Sushi Bar is run by chef Carlos Preciado. PHOTO: JOE DOMINGUEZ www.montereybayadventures.com • SUMMER 2012 9