GRIST FOR THE MILL Food gives us comfort, and perhaps that’s why, as much as we love new adventures, we fall into a rut sometimes when it comes to our culinary experiences. ere is a restaurant only a few blocks from our house that is often our go-to place when we are just too tired to cook. e waitress (always the same woman) greets us like we are Norm from Cheers, and doesn’t even bother to hand us a menu because we always order the same thing. ere are times to stay on familiar, soothing turf, but there are also times to venture out and have new experiences! is issue is all about exploration. Chef and writer-photographer John Cox takes us to Cuba on the eve of its opening to American tourism (p. 24); Jamie Collins explores the cooking possibilities of nopal cactus and its prickly paddles and fruit—food that grows all around us but that few of us have dared to cook, perhaps because of those spines (p. 16); Rosie Parker hits the bay with avid kayak fishermen and discovers a new passion (p. 42); and Amber Turpin delves into a dinner series called e Curated Feast that brings participants back in time to explore history through eating (p. 6). Patrice Vecchione takes you to a farm where you may pick your own lavender this summer— and cook with it (p. 51). We also feature some of our local beer mavens who refuse to get caught in the routine of making the same old familiar brews. Emily omas of Santa Cruz Mountain Brewing and e Cremer House is building a larger local beer community with every new experiment (p. 34), and Luke Taylor of Corralitos Brewing Co. has revived for his brews—and the community—a beloved hop which traces its local heritage back to the 1800s (p. 30). Speaking of beer, if you read our weekly newsletter (subscribe for free at www.ediblemontereybay. com), you know that our local beer scene is exploding. To help us all explore it, we are including between pages 32 and 33 of this issue a beautiful removable one-of-a-kind guide to where to find them all. Big kudos to Zephyr Pfotenhauer and Rosie Parker for creating it. e best thing about getting out of a rut is that it opens our eyes as well as our taste buds. Since editing this issue, the rockfish and lingcod we get in our weekly Real Good Fish share has become something we, too, could catch, and Monterey Bay has been transformed from a pretty view to a place where we could launch kayaks to catch that fish. And that roadside cactus we pass every day? We’re suddenly watching its fruit for signs it’s ready to pick! We hope this edition of Edible Monterey Bay makes you see our area and its food in a whole new way, and that it inspires some exciting new experiences this summer. Tell us about them by writing to firstname.lastname@example.org or post images of them on Instagram with the hashtag #ediblemontereybay and we’ll consider them for publication in our fall issue! Happy exploring, Sarah Wood and Rob Fisher Publishers 4 edible monterey bay summer 2016 Photo by Zoe Fisher edible monterey bay PUBLISHER AND EDITOR Sarah Wood Sarah@ediblemontereybay.com 831.298.7117 or 831.238.1217 COPUBLISHER AND ASSOCIATE EDITOR Rob Fisher DEPUTY AND DIGITAL EDITOR Deborah Luhrman COPY EDITOR Doresa Banning LAYOUT DESIGN Melissa Petersen EDITORIAL/PRODUCTION ASSISTANTS Rosie Parker • Katie Reeves AD DESIGN Bernard Fernandez • Bigfish Smallpond Design • David Ball • Dina Clark Jane Bolling Design • Marilet Pretorius Melissa oeny Designs CONTRIBUTORS Angela Aurelio Jordan Champagne • Jamie Collins John Cox • Zoe Fisher • Elizabeth Hodges Michelle Magdalena • Camilla M. Mann Kathryn McKenzie • Rosie Parker • Zephyr Pfotenhauer • Mike Santaella • Carole Topalian Amber Turpin • Patrice Vecchione • Patrice Ward ADVERTISING SALES email@example.com • 831.298.7117 Shelby Lambert 831.238.7101 Kate Robbins 831.588.4577 Ola Rocha 802.734.7635 Sarah Wood 831.238.1217 DISTRIBUTION Mick Freeman SOCIAL MEDIA MANAGER Katie Reeves CONTACT US: Edible Monterey Bay P.O. Box 228, Carmel Valley, CA 93924 www.ediblemontereybay.com 831.298.7117 or 831.238.1217 firstname.lastname@example.org Edible Monterey Bay is published quarterly. All rights reserved. No part of this publication may be used without written permission of the publisher. Subscriptions are $28 per year at www.ediblemontereybay.com. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our apologies and notify us. We also welcome letters to the above address. ank you.
edible Monterey Bay Summer 2016
To see the actual publication please follow the link above