Road Trippin' to Big Sur for INDYpendence Day {Edible Monterey Bay}

This piece hit the Edible Monterey Bay blog this morning. Click here to read it there...or read below.

Road Trippin’ to Big Sur for INDYpendence Day

Story and Photos by Camilla M. Mann

This month – on Independence Day – the ‘First Thursday’ INDY event hit the road and set-up in Big Sur. Initially, in 2012, the INDY was a mélange of farmers peddling their produce, artisans showcasing their foods and creations, and vintners pouring their libations in a dynamic, spirited marketplace. Having built a loyal following, the INDY was re-imagined earlier this year as a pop-up dinner hosted on the first Thursday of each month. There is still a mini-marketplace of local foodsmiths, but the central focus is a feast, served family-style, with live entertainment and a whole lot of community-building. People pass plates, swap stories, and revel in the festive atmosphere. And like the INDY marketplace before it, a portion of the ticket proceeds from the INDY pop-ups benefit a local non-profit. This month’s recipient was the very spot in which we were dining: the Henry Miller Library.

If you’re never been to the Henry Miller Library in Big Sur, it’s a non-profit bookstore and arts center championing the late Big Sur resident, writer, and artist Henry Miller. Founded in the early 1980s, the bookstore is nestled beneath towering redwoods in the former home of one of Henry Miller’s friends.

In his 1939 novel Tropic of Capricorn, Miller wrote:  “The aim of life is to live, and to live means to be aware, joyously, drunkenly, serenely, divinely aware.” His namesake library is a stunning venue with a relaxed vibe. It’s perfect for an INDY par-tay – a place to live, be aware, be joyous, be serene, and be drunk…as long as you’re not the designated driver for this lil’ road trip.

Thirteen months of working in and learning to cook in Rome, rendered me something of a pizza snob. I’m particular about the crust and even pickier about the toppings. Toppings need to be fresh, with flavors that just pop in your mouth. Danica Alvarado, the force behind Tricycle Pizza, absolutely nailed it. Tricycle Pizza is less than a year old, but Alvarado has her family working alongside and took her mobile wood-fire pizza and catering business full-time in November. While I chatted with her, her mom was tossing dough, her sister topped them, and her dad was slicing the pies as they came out of the oven. 

They served three different kinds of pizza – goat cheese and arugula, pepperoni and parsley, and pesto with chicken. After experimenting with different kinds of wood, Alvarado settled on apple wood which imparts a subtle flavor to her pizza and burns consistently for the duration of cooking. She explained that she brings the oven up to 1000 degrees, lets it cool to around 800, and the pies cook in a little under three minutes. The crust was perfectly crisp with a slight char on the rim. And the toppings were deliciously paired for a flawless presentation.

Another newcomer to the Monterey County food scene is Pop Culture Beverage owned by Drew and Elske Daigle. How new? you ask. Brand new. “We just moved here on Sunday,” gushed Elske. Formerly based in Santa Barbara, Pop Culture's Premium Artisan Beverages begin simply as fresh pressed fruit. They don’t add any color, flavor or artificial sweetener. Talking to them was like talking to a vintner who carefully selects the fruit before production begins. The Daigles aim to celebrate and retain the fruit's true flavor profile, using the juice from perfectly ripe fruit before gently carbonating and bottling their creations. They were pouring their Obamagranate, made with pomegranates from Madera, in the Central Valley. It was the perfect antidote the hot, summer sun.

Other vendors were set up throughout the garden. The PigWizard – John Roberts –  was slinging bacon, sausages, and jars of his Hog Scald Barbeque Sauce; The Drink Mixtress – Vanessa Share – was pouring grilled peach margaritas with fresh sage, citrus, and organic tequila plus an equally innovative lemon-cucumber mojitos made with yerba buena and organic rum; the ladies from Planet Love Funk set up a table with everything from chocolate confections to jarred spices for making chai; and there was a wide selection of veggies from Esalen’s Harvest Garden and beers from Post No Bills available for purchase.

Along with the pizza, Local Catch of Monterey Bay steamed clams and mussels in Tricycle Pizza’s oven. Todd Champagne, the Independent Marketplace co-founder and owner of Happy Girl Kitchen, presented piles of his Sour Garlic Pickles that had been sitting in brine for ten days. Chef Matt Millea, formerly of Sierra Mar Restaurant at Big Sur’s Post Ranch Inn, manned the grill, serving poblano peppers sprinkled with Big Sur sea salt, fresh ears of corn still in their husks, and chunks of sea bass on a bed of tomatoes topped with fresh hollyhock petals and a drizzle of herb aioli. “Yesterday, these were two thirty-five pound sea bass in our bay. Today, they’re this,” quipped Champagne from the stage, gesturing at the platters circulating the garden.

Entertaining the sold-out crowd was Songs Hotbox Harry Taught Us, a seven-member band based in Big Sur. In fact, Magnus Toren, who strummed his guitar, sang, and drank beer simultaneously, acts as the Henry Miller Library’s Executive Director. Songs Hotbox Harry Taught Us performed some original songs and some classics, some old school rock’n’roll and some rockabilly, a fusion genre that infuses the rock of the 1950s with some blues and country. While all their tunes were enjoyable, Tracy Chesebrough’s rendition of the 1966 Byrds’ “Mr. Spaceman” was delightful.

Woke up this morning with light in my eyes

And then realized it was still dark outside

It was a light coming down from the sky

I don't know who or why

Must be those strangers that come every night

Those saucer shaped lights put people uptight

Leave blue green footprints that glow in the dark

I hope they get home all right

Hey, Mr. Spaceman

Won't you please take me along

I won't do anything wrong

Hey, Mr. Spaceman

Won't you please take me along for a ride

July’s INDY was a wild success, bringing mom-and-pop artisans to a crowd who rejoices in the local, the handcrafted, and the creative. Some were perennial favorites and some were new to the Monterey Bay foodscape. Either way, I now have some new favorites and will seek out their goodies wherever I can. Thanks to the organizers of the INDY First Thursday events for taking us along for a great ride. I’ve already penciled in the date for next month’s party: August 1^st.

La Crème de la Crème

A Fantastic Feast at La Crème in Pacific Grove

Photos and Story by Camilla M. Mann

Posted on the Edible Monterey Bay blog today, October 2, 2012

Though I attended a concierge luncheon awhile back, chatted with Chef Jon Moser about his cooking philosophies, met Tamie Aceves, the owner of La Crème, and wrote a preview about their event for Edible Monterey Bay, nothing prepared me for the heights to which La Crème soar for this pop-up dinner. Calling it la Crème de la Crème is not an exaggeration. Last week’s feast at La Crème was beyond spectacular.

As we stepped over the threshold, Anthony Pessagno, of Pessagno Winery, welcomed guests with flutes of sparkling wine while servers circulated with tantalizing bite-sized morsels. I didn't catch the name of what they were calling this, but it was flaky dough smeared with buttery, soft cheese topped with bacon and fresh herbs. So many textures and big flavors in such a small bite!

After mingling for a bit, we settled down at lavishly laid tables and kicked off the feast with a pear and arugula salad. Warm goat cheese blanketed in bread crumbs sat atop poached pears and greens dressed with a Pedro Ximénez vinaigrette. Pedro Ximénez is a white grape varietal from the Canary Islands that is often used in Spanish sherry vinegars. A generous sprinkling of toasted hazelnuts launched this salad to out-of-this world status. This was paired with Pessagno's 2010 La Estancia Riesling from the Santa Lucia Highlands. It’s a German dry-styled Riesling and while I typically gravitate towards hearty red wines, the refreshing tartness along with notes of apricots and honey made this the perfect accompaniment to this first course.

When we had first gotten a glimpse of the menu, last week or so, we schemed about which entrées we were going to order, making sure that - between the three couples - we all would be able to taste each offering. There was no need for all those logic games - if Cam gets the duck and Jenn gets the white bass, then... - each diner received all three entrees. Oh my goodness! There was so much food. And it was all amazing.

The first entree served would have been Jake's pick: seared California white bass paired with Pessagno's 2010 La Estancia Chardonnay from the Santa Lucia Highlands. And on the plate as well - winter squash puree, young carrots, micro-greens confetti, and bacon jam. That is not a misprint. Bacon jam. Think salty + sweet. I wouldn't have a clue where to start if I were to try to replicate it. And a note on the wine: the hint of caramel and strong butter were delicious flavor-foils to the mild fish and smoky bacon jam. Wow.

Next up would have been my pick, just from the menu description: grilled duck and fig sausage paired with Pessagno's 2009 La Estancia Pinot Noir also from the Santa Lucia Highlands. This dynamite dish was a corn-lover's delight with a pool of creamy polenta, crisped polenta sticks, and sweet, fresh corn kernels. Pessagno’s Pinot Noir is bright and lively and its strawberry aroma paired well with the sweet flavor of the sausage.

The star of the evening, in my opinion, was the braised lamb shank that Chef Jon served with shelling beans, an olive relish, and a gremolata. Gremolata, a combination of chopped herbs and lemon peel, is the traditional companion to ossobucco, braised veal shanks. The salty, herby flavors of this dish were perfectly complemented with Pessagno's 2009 Idyll Times Vineyard Zinfandel made from San Benito County grapes. We’re talking big, opulent flavors for both the lamb and the zin. It was too bad we were all so full; none of us could give it a proper devouring. But, thankfully, Tamie wrapped up what we couldn't manage to eat and we all enjoyed our leftovers the following day!

We finished the evening with a fig and raspberry crostata, toasted almond crunch, and a scoop of elderflower ice cream matched with Pessagno's Late Harvest Orange Muscat. Fruity, sweet, warm, cold, soft, and crisp. This dessert had a little something for everyone.

And - lest you think this adventure was all about the food and wine - the dinner was a smash because of the people with whom we shared it. I love being surrounded by people who feel the same way about food as I do. It’s more fun that way. So, eat what’s fresh, eat what’s local, and eat what’s sustainable…as much as possible, anyway. And, hopefully, I’ll have a chance to raise a glass or two with you at the next Edible Monterey Bay event!

¡Buen Provecho! It's a Latin Feast with Edible Monterey Bay

¡Buen Provecho! Eat and Drink at Stone Creek Kitchen’s Latin Feast with Edible Monterey Bay by Camilla M. Mann

 

This just hit the Edible Monterey Bay blog:

October's pop-up event at Stone Creek Kitchen.

Photos by Keana Parker

 

 

Go ahead and add “pop-up hosts” to the lengthy list of Kristina Scrivani and Linda Hanger’s culinary accomplishments. Their Stone Creek Kitchen will host Edible Monterey Bay’s October 26^th Pop-up Supper Club—a spicy and creative Latin feast that is sure to sell out fast, as seating is extremely limited.
Much like Stone Creek’s popular monthly Friday Night Dinners, this meal will seat guests in a chef’s table arrangement, circling Scrivani in her beautiful teaching kitchen as she prepares a spectacular meal. Think casual and exciting dinner party—but with a professional chef at the stove.

The $75 prix fixe menu will draw on the Monterey Bay’s local autumn bounty, beginning with Petite Sweet Corn Tamales and Chorizo-Stuffed Calamari. From there, Scrivani will serve up Sweet Potato Poblano Chili Rellenos and Wood-Grilled Steak bathed in Chili Garlic. And if you still have room, you’ll have a chance to indulge in Pumpkin Pie Ice Cream with Carmel-filled Shortbread Cookies.

“Everything on the menu is in perfect season right now—the corn, the chilies, the sweet potato, the pumpkin…the calamari!” says Scrivani.

Scrivani’s journey to Stone Creek Kitchen began on her family’s farm where inspiration—in the form of seasonal produce—sprung up all around her. Her culinary creations were not rooted in being gourmet; instead, they were about feeding family and friends something fresh, wholesome, and delicious. After eating, drinking, and cooking her way around the world, Kristina worked as a personal chef before landing at Whole Foods Market as the marketing and community relations team leader. For twelve years, Kristina shared the season’s harvest on a much larger scale, bringing inventive cooking classes to her local community in Whole Foods Market’s Salud! kitchen.

 

Hangar came to Stone Creek Kitchen via the world of publishing and was named one of the “50 Top Women in Book Publishing” by BOOK Business Magazine in 2009. After serving as chief executive at two different publishing houses, she welcomed this new chapter of her life, embracing the challenges of mastering a new industry. With a flair for the dramatic—you’ll have to ask her about the bunny cake she made when she was twelve-years-old—Linda is the consummate hostess. Her credo is simple: Make your guests feel welcome and special…and mix up some great cocktails while you’re at it.

When Scrivani and Hanger opened Stone Creek last summer, they fashioned a unique destination for people who like to eat, drink, and cook. They had envisioned creating a place that would immediately pop into your mind whenever you needed to pick up anything for your dining room or kitchen. They succeeded. Whether you need fresh, prepared food, a sweet tidbit, a specialty dry good for your pantry, or a new kitchen tool, Stone Creek Kitchen fits the bill. Scrivani and Hangar also made cooking classes and events like the Friday Night Dinners a key part of the mix, and one year later they’re already a beloved part of the Monterey food scene.

Eat. Drink. Cook. These words repeat around the arched entrance to the kitchen at Stone Creek Kitchen. Other such sentiments appear, in colorful chalk or paint, all around the store. My personal favorite stands sentry above a rack of reasonably priced bottles from around the world: “Life is too short to drink bad wine.”

These wines will be available for purchase by supper club participants; as the Spaniards do, we offer cheers to those of you who will be lucky enough to attend: ¡Buen provecho!

Edible Events {Edible Monterey Bay, Fall 2012}

 A Pop-Up Brunch and Hike at Ventana Inn & Spa

Photo and Story by Camilla M. Mann

Edible Monterey Bay’s third pop-up brought me to the Ventana Inn and Spa for a hike and a brunch. Gathering in front of The Restaurant at Ventana, our group of culinary adventurers chatted amicably before heading out, led by long-time Big Sur resident and owner of Big Sur Guides. Part naturalist and part local historian, Stephen Copeland regaled us with stories of Hatfield and McCoy-style feuds between Big Sur landowners and reminisced about Lolly Fassett who started the Nepenthe Restaurant after nurturing the local community nightly with her roasted chicken and stuffing.

As we wound along the trails, Copeland discussed how younger redwood trees create tight rings around their parents. He explained how the Native Americans viewed the redwood rings as sacred, circles of life. At one point, our group stood in the center of one of these circles. Surrounded by sixteen giants, we inhaled the citrusy scent from the duff beneath our shoes, listening to the energetic chirps of the wood sparrow.

With stomachs rumbling, Kara Stout, Ventana’s Food and Beverage Head, guided us to an arbor embraced by gnarled honeysuckle vines whose heady scent is stronger than you would expect from such wiry blossoms.

First task: select one of their unique libations. There was the de rigueur bellini and ubiquitous mimosa, but it was the more innovative offerings that intrigued me. I vacillated between the St. Germain Royal – Roederer Brut with St. Germain elderflower liqueur, and a lime wheel – and the Hair of the Dog Punsch – lemon-infused Zaya rum with spiced black tea. 

I opted for the latter; punsch – with its seemingly errant ‘s’ –  is not actually a typo. It derives from a northern European spelling of this cocktail that is served hot. Though I was initially reluctant to order it because rum cocktails are notoriously syrupy, the name was irresistible. The concoction was spicy and slightly bitter, a vivid contrast to the chilled, effervescent St. Germain that I sampled by sneaking a sip from my friend’s champagne flute.

Clinking our glasses amid celebratory toasts, we considered the entrée offerings. Chef Truman Jones had fashioned a generous menu with everything from chicken enchiladas to a classic Caesar salad and homemade granola to a Big Sur burger.

Eggs benedict is my favorite, so the choice was simple. Toasted English muffins were topped with steamed spinach and pillows of perfectly poached eggs. The applewood smoked pork loin was crispy enough to lend texture to the mouthfeel yet soft enough to complement the silky eggs. And I was grateful that the hollandaise sauce added lemony flavor without drowning the dish.

While I didn’t taste any of the other entrées, our table lined with empty plates indicate that all were delectable.

Table chatter ran the gamut from local food events to recipes or culinary processes. We imagined how we could use the sprigs of California sage that Copeland had plucked for us. I’m considering a roasted chicken with stuffing in Lolly Fassett’s honor. Leeks, celery, rye bread, California sage, and lots of butter.

La Crème de la Crème

This was just posted to the Edible Monterey Bay blog. All of Edible Monterey Bay’s pop-up events have captured the personality of the hosts—from the relaxed, laid-back feel of Carmel Valley’s Lokal to the bustling mélange of colorful dishes at Santa Cruz’s Charlie Hong Kong and from the almost celestial serenity above the clouds at Ventana Inn & Spa to the lively farm-to-table breakfast at the Westside farmers’ market in Santa Cruz. I cannot wait to see what La Crème has in store for us at their pop-up event with Edible Monterey Bay Wednesday, Sept. 26. What we do know is the location—Casa de la Crème, the catering company’s new Pacific Grove event venue and the location of its soon-to-open espresso, wine and tapas bar, Crema. We also know the menu, and it looks divine: The meal will begin with a persimmon and arugula salad, followed by seared California white seabass, grilled duck with fig sausage and braised lamb shank. In case you have any room left, dessert will be a fig and raspberry crostata with elderflower ice cream and toasted almond crunch. We’ll keep the details of the preparation of the courses a surprise, but you can count on all of them to be imaginative. La Crème owner Tamie Aceves is a vivacious event planner extraordinaire who has more than twelve years of experience managing both intimate and large-scale events. Weddings that she orchestrated have appeared in a bevy of bridal magazine, including Conde Nast’s Brides Northern California, The Knot, and Wedding Wire. Pair her personality with the culinary creativity and integrity of Chef Jon Moser and the event is sure to be executed with great flair for excellence. La crème de la crème. The best of the best. Chef Jon’s experience runs the gamut from stints as a ship’s cook to time in some of the country’s finest restaurants, including Chez Panisse, Manresa and even French Laundry. Inspired by local ingredients, his menus can include traditional favorites as well as innovative specialties. His choices always reflect his belief that food needs to be prepared the right way, using the best possible ingredients, presented beautifully and served with panache. But most importantly, it must be delicious. I had the opportunity to preview the magic that Aceves and Chef Jon have created and, if the lunch I attended was any indication, Edible Monterey Bay pop-up diners are in for a real treat! Chef Jon presented a roasted heirloom tomato tart topped with shavings of Bellwether Farms San Andreas cheese and some fresh mache. Mache has been cultivated in France since the 17th century, but in California the sweet but nutty leaves are relatively new. Surrounding the tart were ribbons of olive oil and balsamic vinegar. Next up: chicken breast from Petaluma Farms atop a risotto verde – a risotto made with fresh spinach and seasonal herbs. When making risotto, Chef Jon opts for carnaroli, a medium-grain rice grown in the Vercelli province of northern Italy. While carnaroli is the traditional choice for making risotto, most chefs now use arborio rice. When I asked Chef Jon why he opts for carnaroli rice, he answered, simply, that it was about the quality. “Carnaroli retains its shape while still being creamy.” Adding color and sweetness to the risotto was a rainbow of baby carrots from Faurot Ranch in Watsonville. Chef Jon orders produce consolidated by Greenleaf Produce to reduce driving trips from his vendors. He also tries to use products that are grown and produced in the local area to further reduce his carbon footprint. He explained his standing order with Greenleaf to me this way: “I want whatever is most fresh, in season, and sourced from Monterey County, whenever possible.” La Crème’s event venue, Casa de la Crème, is housed in a two-story Victorian and is adorned with details that lend elegance without diminishing its inviting, comfortable appeal. Distressed doors serve as a partition in the cozy Peacock Room that overlooks the street. Wrought iron sconces hang on whimsically finished walls. And a garden where they grow their garnishes is guarded by a giant fork and spoon. One of my favorite surprising details: a bouquet of pickling jars turned into a modern chandelier of sorts. By November, La Crème expects to open Crema, its on-site wine and tapas bar; Crema could begin offering espresso as early as mid-September. La Crème’s pop-up Edible Monterey Bay on Sept. 26 will begin at 6:30 p.m. at Casa de la Crème, 481 Lighthouse Ave. in Pacific Grove. Tickets will be $75.

A Collaborative Feast: Santa Cruz’s Westside Farmers’ Market Pop-Up Breakfast

This just hit the Edible Monterey Bay blog. Click here to read the piece on the blog.

Written and Photographed by Camilla M. Mann

 

When Edible Monterey Bay approached Santa Cruz Community Farmers’ Market director Nesh Dhillon with the idea of collaborating on a pop-up meal, he picked breakfast. “Everyone does dinner,” he reasoned, “but no one does breakfast.”












On Saturday August 25th, Dhillon teamed up with Chef Kevin Koebel, and his organization Local FATT (Food Awareness Through Teaching), to present a menu that showcased regionally significant food at this farm-to-breakfast table pop-up event. Local FATT urges consumers and farmers to build full-circle food systems that blend knowledge, passion, intelligence, and integrity.

Imagine the jovial scene. Tubs of luscious berries crowd market tables. A string quartet roams the market, serenading the crowd with folk music and bluegrass tunes. Wrinkled padrón and shishito peppers are piled precariously into baskets. Bins of Red Kuri pumpkins signal that fall may be just around the bend. Market goers, hands curled around basket handles, stroll from one stand to the next and peruse the offerings while giggling among themselves and chatting with the vendors. And, tucked into a corner of the market, long tables and chairs are set-up with menus printed on heavy craft paper. Jam jars, mismatched coffee mugs, jugs of water, and wildflowers in mason jars line the tables. And in the interest of ecology—and a more festive, colorful table—event planners asked diners bring their own plates and flatware.

Along with Dhillon and Koebel, this collaborative feast relied on the Westside Market producers themselves and other unique local purveyors. Barry Jackson, the owner and winemaker of Equinox Champenoise, kicked off the celebration by mixing mimosas for the guests who numbered just over fifty. Made just blocks from where we sat, Jackson employs the traditional French méthode champenoise to give his sparkling libation a toasty, aromatic quality. “More flavor results from the contact with the yeast,” Jackson explains.

Roland Konicke, of Uncie Ro’s Pizza, manned his wood-fired oven which was used to cook most of the meal. Konicke stuffed
high-protein dough with scrambled eggs, Harley Farms chevre,
wilted greens, and house-ground fennel-molasses sausage with a touch of El Salchichero’s magic in it, and baked it at a high temperature until it bore his signature charred crust to make the hearty roulades that were served about mid-way through the meal.

Fiesta Farms delivered fresh eggs; Condor’s Hope Winery poured their rosé; Lulu Carpenter’s Coffee lined the tables with carafes of steaming artisan-roasted coffee; H&H Fresh Fish provided local king salmon; and Happy Boy, Route 1, Live Earth, Everett, New Natives, Twin Girl, Rainbow Orchard, and Companion Bakeshop all came together to make this meal incredibly seasonal, fresh, and unique.

Along with the Equinox mimosas, breakfast began with heaping bowls of fresh fruit. Blueberries, strawberries, cantaloupe cubes, and raspberries were macerated in a splash of sparkling wine with whole vanilla beans and magnificently garnished with fresh lavender sprigs and bachelor button florets.

The feast continued as Nicki Zahm, Director of the Foodshed Project, made her way around the tables with a heavy wooden board piled high with salty-caramel sticky buns that were slathered with house-made raw honey butter.

Wood-fire roasted salmon filets were served with a pool of persillade—think pesto but with parsley instead of basil—on one side and a wild mushroom-tarragon reduction on the other. Perfectly poached eggs sat astride wilted collard greens, topped with a vibrant nasturtium and drizzled with Meyer lemon juice and flaxseed oil. And Koebel cut his house-cured bacon by hand so that no two pieces were alike.

From start to finish the breakfast was a parade of delectable dishes that looked as exquisite as they tasted. Some people might eat at box-restaurants because they know what to expect. It’s predictable and it’s uniform. A dish at a chain restaurant in one city should look exactly the same as the same dish at the same restaurant in another city. That’s the point, right? But people who eat food that is hand-cut, hand-rolled, and handmade expect and really relish variations. Food made by hand is strikingly irregular. Gorgeously asymmetrical.

Because the goal of the pop-up was not just to wine and dine guests with seasonal goods, towards the end of the breakfast Dhillon and Koebel spoke to the group about the benefits of local, fresh foods and urged people to make informed food choices. Then they opened up the floor for comments and moderated a round-table discussion about the event. Some people had never attended a pop-up event before, others were veterans. Some people frequented farmers’ markets weekly for their fruits and vegetables, many didn’t. I was surprised by the show of hands when that question was posed. Koebel wasn’t. He said that that was about par: only about a third of the group regularly shopped at their farmers’ market. But, he said, it begins with awareness and education.

In that vein, Local FATT gave t-shirts to the kids that attended. My boys were thrilled and immediately pulled the wheat grass-colored shirts over the ones they were already wearing. When we left the breakfast and headed to a school pool party, they continued to sport the shirts. I overheard them telling their classmates about their morning culinary adventure.

I know that my kids aren’t completely typical. We tour our CSA farm annually; we visit organic dairies; we procure meat from our friends who hunt; we shop at farmers’ markets regularly. But I was so proud when I asked my 10-year-old what the term ‘local food system’ meant to him and he answered with knowledge, passion, and intelligence. “Supporting local food systems means that we eat food that grows here...you know, in our own community. When you cook with local food—and other people like it—they’ll be more likely to buy it.” Well said. I think Dhillon and Koebel would be proud, too.

Holman Ranch Releases the Pop-Up Menu

I wrote a piece about the menu for Edible Monterey Bay's 5th pop-up event which will be hosted at Holman Ranch at the end of this month. Click here to read it on their blog.

Mouthwatering: Holman Ranch releases the menu for its upcoming pop-up vineyard-to-table dinner Written by Camilla M. Mann

Photos courtesy of Holman Ranch As if the chance to sip Holman Ranch’s delicious wines while dining al fresco next to its gorgeous vineyards were not temptation enough, the winery has just released an irresistible menu for its pop-up dinner with Edible Monterey Bay on Tuesday Aug. 28. The event will benefit the Food Bank for Monterey County, and a limited number of tickets are still available. We don’t want to give away too much, but the series of courses planned by Chef Terry Teplitzky of Marina’s Wild Thyme Deli & Café and Michael’s Catering is full of innovative tastes and textures—all prepared with local organic produce at its seasonal peak of flavor. Spicy lamb sliders, goat cheese and fig tartlets, smoked salmon and artichokes are among the ingredients that will go into the passed hors d’oeuvres that will start the evening—along with Holman’s 2011 Pinot Gris and 2012 Rose of Pinot Noir. The seated family-style dinner will pair Holman’s 2010 Chardonnay and 2010 Hunter’s Cuvee Pinot Noir with seared diver scallops with cauliflower puree and currant, caper and almond brown butter; crispy sweetbreads with fava beans and mushrooms; and roasted free-range chicken with roasted grapes and applewood-smoked bacon. What’s more, the sides and salads, made with produce from Serendipity Farms and other local purveyors, could steal the show: Expect a salad of roasted beets, ricotta salata and pea shoots, root vegetable croquettes and a spinach timbale, among other dishes. Chef Teplitzky has earned many accolades for Michael’s Catering and Wild Thyme Deli, including Monterey Weekly’s “Best Caterer” in 2009, 2010 and 2011; “Best New Business” from the Monterey County Chamber of Commerce in 2001; and “Chef of the Year” from the American Culinary Association in 1993. No stranger to philanthropy, Chef Teplitzky has a long record of community service, including his leadership role with the Monterey Bay Aquarium’s popular Cooking for Solutions events, as well as having served as head chef for the annual Meals On Wheels dinner event, among other nonprofit associations. A portion of the proceeds of Holman’s dinner will go to the Food Bank for Monterey County, the largest supplier of emergency food to those in need in Monterey County. This event is the fifth in Edible Monterey Bay’s series of pop-up supper clubs. Given that most have sold out, we recommend that if you plan to attend, you click on the PayPal button below to purchase your tickets now. Or you may also make reservations or learn more about the dinner or a rare chance to stay overnight at historic Holman Ranch by calling 831.659.2640 or emailing events@holmanranch.com. You definitely don’t want to miss out on this dinner!

Several Careers Ago...

My resume reads like a college class catalog - a little bit of this and a little bit of that. If you think I'm joking, think: au pair, waitress, cafe manager, office manager, divemaster, editor, freelance writer, personal trainer, stroller fitness instructor, professional fundraiser...the list goes on. I'm not joking.

But back before kids, I found that I have a passion for, and some talent with, capturing moments and telling stories with a pen and a lens. As Jake and I settle into lives with children who are less dependent on us for every little thing, I'm making headway back into writing and photographing.

I've hung images at the 1650 Gallery in Los Angeles in two different juried photography exhibitions, one about flowers and one about kids.

I've earned a few commissions with Trazzler, an online travel guide that focuses on unique perspectives and visions of places, especially those off the beaten path. And I've racked up some accolades, including two first place finishes in their photo contests and numerous honorable mentions - in both photography and writing.

I am, also, now a contributing writer for Edible Monterey Bay; I was commissioned for one story about their pop-up supper club at Ventana Inn and Spa and have another in the hopper. I actually said "I'm a writer" without stuttering when I introduced myself to, and interviewed, an oyster farmer at an event on Friday. Progress.

So, I hope you'll follow along and take a look at whatever stories and images catch your eye and tickle your fancy.