Monterey Bay Dining Queen

PBFW KILLS IT AT NINETH ANNUAL IN PEBBLE BEACH

2016-04-07T23:26:00.002-07:00

The 9th Annual Pebble Beach Food and Wine has come and gone but the memories & experiences of flavor, innovation, creativity and of course TASTE is always the elephant in the room.

Some of the best dishes this year were created in multi-tiered flavors & unique combinations of local sourced and home grown elements that complimented each other so that each bite gave way to another level of the dish.

Eating the Eight Annual Pebble Beach Food and Wine

2015-04-10T16:17:00.000-07:00

'We are what we eat' is a statement many Americans have come to know and loathe in today's world of concerns over corporate corruption of our foods to the chemicals and non-food additives that we eat in our daily intake of sugars, bread and flour. What we now know is truly food for thought. My thinking in the case of #PBFW - the eighth annual Pebble Beach Food and Wine, to be precise, is the whirling dervish of thought that has produced this mastery and magnificence of the very best (in every sense of that word) in exceptional gourmet cuisine, spirits, wines and presentation. It is indeed a show of entertainment with the Chefs and their culinary talents on exhibit with their tasty prodigy exposed for our every enjoyment. Our eyes drink the beauty of the visual display of each creation, while we scent the enticing flavor soon to be on our taste buds and into our beings. This experience is purely an enjoyment of life, love and even sex for many who are devoted food enthusiasts. Fortunately, you don't have to be a chef or a winemaker to enjoy great food and wine, nor do you have to understand the process or recipe that produces this exquisite cuisine, but it certainly helps to engage your mind, spirit and body in this amazing 4-day event held in Pebble Beach.

I am struck every year by the thought of how this year could rival the last and as always, I'm nicely surprised at the unending and bottomless pit of creation that pours out of each and every chef I've met at #PBFW. Their willingness to share their intimate relationship with their cuisine and openness to hearing each person's reaction and description of the taste, the look, the details, the source and the process and even the history of why this dish was created and it's purpose. As a society, we have evolved as is evidenced by this event, to the extreme with our intake of foods, wines and spirits. This is one area, in which, our society can be proud and celebrate in the great heights we have aspired and truly achieved - by this event, by the chefs and their creations that draw hundreds of foodies to the shores of the Monterey Bay and Pebble Beach each year to PBFW.

Opening night is always the most interesting of all the events. The vibe in the air is palatable as you drink in all the energy, food, wine and women in tight dresses and guys in short, tight pants squeezing in and out of lines, all buzzing with thoughts of the tasty morsel in their hands. I am one who likes to really take my time and savor the flavors of each offering, to be sure to give it its due, out of respect for its creation and its creator. It is only then, that I can question my own palate, to ask the questions that chefs appreciate and enjoy imparting to us as their audience and to gain our applause for the experience of this whole process. We are, therefore we eat ?

Each year, the opening reception produces two of three dishes that make their way to my top tastes of this event and this year is no different. In fact, I would say that three or four were what I would consider something I may not ever taste again in my lifetime and something that is also a revelation to reflect on as well. This being said, the Cetara Anchovy Crostini presented by chef Chad Colby and chi SPACCA in Los Angeles is one dish I would not have guessed was as flavorful as it was unique and simple in preparation. Fresh garlic toasted crostini with farm butter and topped with an anchovy from the Mediterranean Sea, presented not only the beauty of this amazing fish, but the fragility of it as a seafood in today's world and a reflection of it's rich history with humanity. This was complimented with a taste of Rose from Miraval, Angie and Brad Pitt's French vintage was the right touch to the saltiness and creme in this near perfect dish. Turning the corner, Chef Nick Elmi produced a Hamachi with Citrus, Radish and Dill that was the freshest and cleanest taste of herbs and seafood I've experienced, even with 40 yrs of Japanese sushi under my belt. I had to taste it twice to be sure it was really this good and it was even better the second taste. I paired this with the Champagne Louis Roederer being poured as the Christal went missing from its beautiful crystal chilling bucket on display. Wonder if they ever found it?

Entering Roy's was a challenge as his counter was serving up Monterey Bay Abalone ravioli with Abalone Mouse and Lomi Lomi watermelon with a throng of smiling diners enjoying this local "sustainable" seafood dish. Chef Pablo Mellin reflected the love being shared with one of the best smiles beaming his satisfaction at the response. Poised opposite Roy's, Chef Isaac Gamboa of Shutters on the Beach in Santa Monica, California (My previous neighborhood of 18 yrs) served up one of the best crab cakes with a perfectly paired slightly spiced red sauce of aloli that I am definitely emailing him for his receipe. I can see so many uses for this sauce for sweet potato fries, omelets and dips for my veggies and great to see someone from the old hood sharing good eats like old friends. Both tastings were paired with Champagne Billecart-Salmon's French Rose and a Blackbird Vineyards Rose from California vineyards, offering a dry and slightly tart finish to each flavor. Rounding out the room, Chef Lincoln Carson's chocolate carmel-salted shortbread with chocolate sticks and walnut garnish was the best dessert I've eaten outside of France and Belgium or Italy (those being my top chocolate desserts regions in the world). I had to finish the night with one paired with Angie and Brad's Miraval Rose as my personal commentary on the world of food and wine. With so much in the world that we can all share, making this world a better place to live and in giving, we all benefit in many ways that are unseen but certainly felt as a culture. My hats off to those chefs and restaurant owners who give back to their communities, who donate and share their work and life's experience with others less fortunate and to imagine a world where we all have enough and can live in harmony, ecologically with nature and wildlife and in respect of all life on Earth - it takes small steps from a few to make a difference in the many. Enjoy, live, drink, eat and most of all .... love and enjoy #PBFW 2015 and all it has to offer your senses.

2015-03-17T10:55:00.000-07:00

Gourmet Fest 2015 Carmel-by-the-Sea March 5th - March 8th

Justin Cogley of Aubergine prepared a delicate white fish with greens, chives and a light emulsion

Sarah Wood, editor and publisher of Edible Monterey Bay enjoying the 'Seafood Grill' hosted by La Playa Hotel in downtown Carmel-by-the-Sea on Sunday, March 8th, throughout the historic hotel's ballroom and dining facilities on the property. A beautiful day of sunshine, fine wine, great seafood, enticing chefs and luxurious bubbling spirits and fresh oyster, caviar and friends of this well manicured food and wine festival.

Francis Wolf of Le Hatley Restaurant at Manoir Hovey served up an Amberjack Escabeche with a birch vinegar, wild celery root, winter radish, celruce and sea lettuce tasting much like the ocean flavors and a fresh garden twist.

Black River Caviar was presented on the hand with a champagne served alongside or a vodka shooter to chase it down.

Jonathan Cartwright of Muse showcased fresh crab salad with a eclair flair which at first glance we thought was a 'crab hot dog' but tasted sweet and almost a desert quality with the light favoring and showcasing the richness of real crab, real fresh

Colin Bedford of the Fearrington House used a fresh raw shrimp from Hawaii (Kauai farmed?) that was topped with a radish greens and crunchy fried crisp rice cake and light broth to add warm to this dish that had so much going in flavor, texture and presentation (one of my favorites of the Seafood Grill)

Pacific Oysters were shucked and served naked as Mother Nature has prepared for our enjoyment.

Pacific mussels prepared with Chicharonnes and seaweeds with a touch of wild roots which seems to be the theme this year in preparations of all of the seafood dishes. This resurgence in the use of our wild and native greens, roots and trees to compliment of foods have created flavors I am sure have a history dating back to the dark ages when women used them for healing and we honored by their tribes for their knowledge and wisdom. Let's hope this trend is catching on in mainstream America and bring us all the hope of a world where everything is valued and everything is given it's life and respect to exist. Viva la vie.

One of the most amazing dishes served at the Seafood Grill was Jennifer Backman (Weekapaug Inn) was a beet soaked fresh salmon served shabu shabu styled with greens peppers, seaweed and an emulsion (I'm guessing) of fresh ginger, citrus, sesame oil and vinegar which presented the most alluring of flavors on the tongue and a slight aftertaste of the citrus and sweet. Beautifully plated and presented was a definite 2nd helping dish for me. Memories of Kauai Island of Gardens and magic just like this dish.

Waren Barr of the Pointe Restaurant at Wickaninnish Inn served a smoked Cod with a rich warm flavor of woods and salted perfectly with seasoning and a light emulsion of green spices. A lovely flavor and texture with a slight ocean and wood scent

Digo Munoz was my favorite of the "Welcome Party" hosted by La Playa Hotel on Thursday, March 5th whose charming Spanish accent added to his presentation of veal heart and sweetbreads in a rich brothy sauce and pistachio crushed aioli. A delicious presentation and something I normally would never eat but for this amazing chef who brought me back to Barcelona where I spent months producing a TV show for CBS and TV3. Well worth the trip to Spain to visit his restaurant Astrid & Gaston Casa Moreyra

Olga Poplikova enjoyed the global flavors of the closing event of Gourmet Fest 2015 at the La Playa hotel with her favorite airlines, Lufthansa serving the very best in champagne at their "Seafood Grill" and "Welcome Party". Their airlines serves local gourmet cuisine on their flights now in Business and First Class service as well with great service to European cities from both San Francisco and Los Angeles. Worth the booking for your next trip over the pond.

Jennifer Backman's Salmon Shabu Shabu was the most beautiful, flavorful, creative and delicious of all the seafood selections for my #1 pick of the event. All were unique and had their distinct flavors which I found were mostly focused on the natural flavorings of the seafood with slight touches of greens and wild roots and woods. Mother Nature's fishing poll at her best.

Thanks to Mirabel Group and David Fink's group of perfectionists who seamlessly kept this festival running like clockwork and with an elegance and flow that is to be envied. A second year of success for this amazing event.

2014 Foodie Moments Around Monterey Bay

2015-01-19T21:00:00.002-08:00

I ran into this guy at the Monterey Peninsula College Farmers Market on Friday Am last Spring (2014) and he had this Porcini from Pebble Beach which looks great but I am told could be filled with worms??? Last year we had a fair mushroom season on the Monterey Peninsula but 2015 will be epic I'm told and so far I've seen some awesome mushrooms both on my hiking trails in Pebble and PG and in Big Sur Forests. My word of caution, please do not eat mushrooms you pick unless you have someone 100% verify that they are edible.

Forge in the Forest small bites at the Carmel By the Glass event in September. This annual event benefits the Carmel Mission and is sponsored by local wineries and restaurants who host strolling guests at downtown Devendorf Park. Just a note for the history books; Jack Galante's (of Galante Wines) grandfather was the Devendorf of Carmel that this park is named in his honor. He and his partner formed the Carmel Development Company to sell seaside lots to the professors and academics from Stanford University and SF socialites. Seems like that he was somewhat successful as Carmel can boast both thinkers, drinkers and social types alike.

The master chef of La Balena in Carmel showed off his rustic bruschetta on wooden planks to the crowd's pleasure at Carmel by the Glass.

I picked 70 pounds of Serendipity Tomatoes out on Carmel Valley Road in August 2014 and made fresh bruschetta and, tomato sauce for the winter months ahead. We had fresh tomatoe mozzarella basil salads every week for the whole month of August into September this year due to our seasonally warm summer with endless days of 80 and 90 degree temperatures. Not a normal summer along the California Coast of Monterey but we'll take it.

The last sit down dinner at the Independent Marketplace hosted by Happy Girl Kitchens, Fresh Catch and Serendipity Farms providing their amazing tomatoes.

Heart shaped beets and hummus appetizers were provided by Rancho Cielo youth kitchen staff who served and were greatly appreciated with praise and applause at the end of this communal meal of supporters for the Independent Marketplace.

La Balena's bruschettas on plank at the Carmel By the Glass.

Photographer Patrice Ward appreciates a good meatball when he smells it at Carmel by the Glass.

Flashback 2014 Big Sur Food and Wine Festival - November 8th, 2014

2015-01-19T18:20:00.003-08:00

King of festivities and fun, Mr. Toby Rowland and his seemingly effortless hosting of the day.

The king of Red Wine, Mr. Pisoni in the flesh and always a smile that kills you with joy and intoxication of his passion for wine and food.

My favorite wine experience with Tercero Wines and Larry Schaffler and his home-made breads and Artisan Rhone Wine and Red Wines. What great flavors of both he shared with us that day. Thanks Larry, you are a wine maker from the heart.

Alvarado Street Brewery served up their small bites of duck ham and micrograms in a pomegranite vinaigrette

Shrock Dairy with their 3rd generation of cheese and fine milk producers located on their hill above the 101 in Salinas Valley, CA You can tell they use happy cows ... they really have something to smile about.

The Solano's of Haute Enchilada in Moss Landing and their amazing dish of plantains with a mole sauce & creme and pumpkin seeds roasted sprinkled on top. This was my favorite of the day of small tastings that took place in the magnificent redwood forest of Big Sur Pfeiffer State Park (under a tent) and with a small and more intimate selection of fine wines, foods and foodies of course. Thanks to Toby Rowland who is always the ultimate host of the event.

Shades of Big Sur Food and Wine with this past year's (2014) favorite moments of chefs, foods, wines and celebrations of all things edible. This great four day event has occurred in Big Sur for the past six years with a wide variety of locations from Pfeiffer Big Sur State Park "The Big Sur Lodge" to "Ventana" and "Post Ranch" for the main tastings and a fine selection of restaurants for the specialty dinners and afternoon festivities; Big Sur Lodge, Big Sur Bakery, Ventana, Redwood Grill, Big Sur Roadhouse, Sierra Mar and Pacific's Edge, to name a few. I must say, I miss the wine walk at Post Ranch no longer offered and would love to do a hiking with stemware one year if I could get to the website before it sells out, but I can dream of another year in the Redwoods with the smell of porcini roasting on the grill, the smell of a crisp white wine and laughter and smiles echoing down the Sur. Good memories, good food, good wine and a great event for a great purpose and community.

2013-03-17T12:27:00.000-07:00

Pebble Beach Food and Wine is right around the corner and in my backyard. Another year of fantastic food and wine events that rival any other events in the USA now. I've been a supporter, a volunteer, a dish washer and a food enthusiast for Rob and Dave's first year's event to present and believe that food is the way to our hearts and minds. Wine helps support this philosophy and presents the flavors and tastings to a degree of excellence that makes this a spiritual mecca of sorts to the Pebble Beach tents popping up along the greens and fields of Pebble Beach Company.

What events will you be attending this year is always a hard choice which is the interesting thing about this event. Everyone has their own tastes and with a selection of this magnitude, it can only be a wonderful surprise for your body, mind and soul.

I hope to be blogging from the tents and events - with fork in hand and glass primed for another trip to an exotic and tantalizing flavor from some of the best chefs in the world. Celebrate - live - enjoy !

The Mucky Duck Brings it On!!!

2011-11-02T10:57:00.000-07:00

Caught up with the Mucky Duck last Friday night to 'test the waters' with their new ownership and menu and what a great surprise. Not only has the service become a big deal here but the food has gone off the charts! I purposely came at a busy time to see how they were handling a Friday night before Halloween and they were prepping a costume party as well. The teens ordered their Grilled Chicken sandwich, fries and a seafood pasta that was amazingly good with all fresh seafooda rich tomatoe sauce with a light sweetness to really let you taste the seafood piled on top of this BIG dish. My order of mussels came and I couldn't believe the size and plumpness and grit-free with a hint of oregano and garlic. The mussel sauce was soaked up with their fresh sourdough bread and this will really be one of my spots for mussels now. I even tested a few of their draft brews which were very diverse in flavors and settled on the owner's choice (You'll have to ask Anthony the name!) which was a rich, creamy golden with a lovely aftertaste and not too hoppy. The bone-in rib eye steak finally came (it was alittle on the well side) and was as tasty as the rest of the meal though. The dinner was a good selection of what is on their menu and offered daily, plus the kids even liked it now and thought it was a great place to dine as a family.

All in all, knowing the fine dining at Tadich Grill has now come to Monterey via the Mucky Duck - I will be coming back for more of their fresh seafood, great grilled sandwiches and fine brews. Can't wait for the brew dinner they are planning this month! I see great success for this newly revived Monterey tavern and eatery. Don't forget the "hangtown fry" one of the best from Tadich's menu now here in Monterey.

CHECK OUR THEIR WEBSITE; www.muckyduckmonterey.com

C RESTAURANT DELIVERS THE 3-COURSE EXPERIENCE

2011-10-26T09:03:00.000-07:00

C Restaurant at the Intercontinental Hotel on Cannery Row (http://www.thecrestaurant-monterey.com/the-c-menus.php) has a great 3-course menu to enjoy. I thought I'd try something new and what a surprise their new organic "Air dryed" chicken with Truffle au jus from Mary's in Santa Cruz Mtns. A plump flavor with lots of juice and just the right consistency of crisp skin. Served with the starter, Tuna Tonato which is one of my favorites (can't get enough) with kale and calamari lightly fried with fresh lemon slices to accent the flavoring and a spicy chipolte sauce for dipping. I selected the "New World Flight" of sparkling wines that really bring up the flavor of all the dishes we tried, including the swordfish with seaweed salad and wasabi cream. Dessert was a chocolate praline crunch bar that hit the spot and of course, their presentation from Jerry Register's kitchen staff and General Manager, Sonny Peterson was first class all the way. This restaurant wins my best for a civilized and inviting menu to enjoy with the backdrop of the peaceful waves on the Monterey Bay. Thanks for a great Monterey Bay Restaurant Week 3-course experience! www.montereybayrestaurantweek.com

2011-10-24T22:35:00.000-07:00

Old Fisherman's Grotto really has the 3-course menu down. Their starters begin with their famous calamari with the lightest of coating and the tenderest of fish cooked to perfection. The macadamian crusted Halibut with sweet potatoes coated in maple syrup was so balanced in flavors, you can't help but finish the dish. Scallops were lightly seared with a beurre blanc with a light citrus flavor. The desserts included pumpkin cheesecake and tapioca pudding with mango and strawberries and the wine was even 25% off. The ambiance is QEII as you float along on the wharfside location with the finest of service and quality of food. Chris Shake sure delivers the best of the best for MBRW.
www.oldfishermansgrotto.com

2011-10-24T10:08:00.001-07:00

New York City's Food and Wine blog has some great pumpkin receipes for upcoming season. Pumpkin mashed potatoes and pumpkin stuffing are my suggestions.

Check out their site; http://blog.foodnetwork.com/fn-dish/2011/10/06/best-pumpkin-cheesecake-recipes/

2011-10-24T10:02:00.000-07:00

Another great menu for the MBRW from Lalla palooza on Alvarado Street in Monterey. Their 3-course choices offer a good range of seafood, pasta, meats and chicken dishes. Their $30 menu had a Brandon Steak (something they are famous in the area for dry-aged and bone-in) with a fresh tomatoe, onion, garlic sauce that is really rich with feta cheese! Something rich and big in flavor thus the "Brando" designation. Delivery of these flavors really is an art at this rest and their wine list and cocktails are just as good. Check out their Lalla Grill menu at Del Monte (across from the movie theater) as they serve really great salads and a whole different menu of great dining all day and night. Both rests are worth the try during this promotion especially since their best dishes are being offered.

2011-10-23T13:17:00.000-07:00

Some great dinners are being consumed I hear at the participating restaurants for the MONTEREY BAY RESTAURANT WEEK www.montereybayrestaurantweek.com. Bookings are flying in at 1833 Restaurant, C Restaurant, Old Fisherman's Grotto, Carmel Food Company, Andre's Bouchee, L'Escargot, Lalla Grill and LaLa Palooza, The Mucky Duck, Jack's, Cannery Row Brewing Company Fandango. Haute Enchilada, The Fish Hopper, Edgar's At Quail Lodge, Alberto's, Flaherty's Seafood The Golden Tee, Poppy Hills and Terry's Restaurant at Cypress Inn and The Charthouse on Cannery Row. It's a hard decision but there are great choices from each restaurant that you can virually have something different every night of the restaurant week. I know, I am making my reservations for tonight and the upcoming week to be sure to get a seat.

Haute Enchilada's three-course $35 is a selection of some of the best dishes Kim Solano offers. Here are the Pescado Cubano, served with their healthy Quinoa and beans with a tomatilla avocada salsa and their specialty plantains stuffed with cheese. The prawns 'Ibiza' with fried eggplant topped with their specialty 'Huitlacoche', with a chipotle aoli and artichoke risotto was also a trio of tastes that left you wanting more. The topping of "Huitlachoche' I found out is a fungus that grows on corn and is a delicacy for the Mexican culture! Tasted like black beans to me but with a sharp after-taste. Love the combination of art and food at this great local Moss Landing location. Be sure and see their galleries.

2011-10-22T13:26:00.000-07:00

Old Fisherman's Grotto's new 3-course menu for MBRW has a unique selection of their 'best' dishes offered by this 5-Star establishment on the Monterey Wharf. Chris Shake is famous for his chowder but much much more ! His signature steaks and seafood combinations speak to his popularity and longevity as a world-class restaurant on the Monterey Bay. Not only does it have the best view of the coast and harbor, but the guy is one of the nicest restauranteurs in the area with a stellar reputation at 'community service' to the Monterey Bay community - and the food is truly great.

His three-course choices offer his wild Salmon to his Linguina Isabella with has succulent Scallops, Bay Shrimps and crab with a garlic cream sauce that I highly recommend as it is a local favorite. The skirt steak is one of my favorites as is their Surf & Turf which gives you the best of both worlds - seafood and a beautifully grilled steak. BTW - they're famous for their Tomahawk Steak!! Be sure and make a reservation as they are popular! www.oldfishermansgrotto.com

Monterey Bay Restaurant Week Starts Today!

2011-10-20T13:30:00.000-07:00

Last minute changes to Fish Hopper and Old Fisherman's Grotto are posted and an expanded version of the Haute Enchilada that has three amazingly different choices of California-Mex-Baja styled entrees. I'm partial to the healthiest dishes with more of the seafood based menus, but I am sure to try the 'bone-in dry aged New York Steak' at Lalla palooza on Alvarado in downtown Monterey. They are famous for their steaks and martini bar but their tuna appetizer served on salt block plating is quite amazing as well. They are a popular place so I'd be sure and get a reservation this week before it's booked!

2011-10-19T10:14:00.000-07:00

BTW - In case you're following my thread on 'What did J. Edgar Hoover Eat' article; I was at the screening of Clint Eastwood's new biopic starring Leonardo 'you know who' last week here in Carmel and the electricity went out 3 mins before the ending, so .... but I can tell you 'J. Edgar' was our demographic foodie (wasn't a drinker ? but had a big expense account) with expensive tastes, good suits and a keen eye for public servants apparently - men and women. So if you 'Are what you Eat' - you can get out of your skin and be a gourmet this week with the amazing menus for $25 $35 $45. A great experience at a great price.

2011-10-19T09:50:00.000-07:00

One more day left on my diet in preparation for a complete week of tasting, smelling and savoring the extravaganza of flavors beginning tomorrow with restaurant week. I've already picked my favorite menus and even some of best friends to come and join me on this culinary quest for the best on the Monterey Bay. This year, I'm heading down to Haute Enchildada like a swallow to Capistrano Mission. This is one of my pics for this year's 'best of the best'. Why? Because Kim Solano has mastered the 'art of cuisine' with the pairing of fresh seafoods, succulent meats and dramatic flavorings of Baja Mexico infused it with an organic 'vege' healthly food twist. The results are a magical mystery tour of taste. Not to mention the artist's palate (palette) of color and decor that surrounds this Moss Landing establishment. It is one of the hidden gems of restaurant week and of the Monterey Bay. Check out their website for booking a table inside or outside overlooking the Elkhorn Slough. www.hauteenchilada.com

2011-10-12T15:24:00.000-07:00

So last minute sign ups go to HAUTE ENCHILADA and Poppy Hills PORTER'S BAR & GRILL, both new restaurants and extremely different look and feed for the MBRW.

Kim Solano's Moss Landing HAUTE ENCHILADA is one of my most favorite restaurants on the Monterey Bay and she is watching distance from the beach and the Elkhorn Slough. Their menu is as distinct as their location and some of the healthiest meals I have ever eaten in the world! The use of flavor with fresh ingredients and organic vegetables and grains are what make this a wonderful addition to this dining experience. The combination of Baja and California Mex with the organic twist makes this one of the most popular watering spots on the Bay. I just about run into everyone that is anyone there having what brings us all there in the first place. GREAT FOOD! and the ambiance is the big surprise to those who don't know that Moss Landing is home to the antiques fair and an artist's getaway as well. Be sure and make a reservation as this will be a sell out week for her with some of her best dishes on the 3- course menu.

The Last Supper?

2011-10-11T15:41:00.000-07:00

What about the last supper for some of the greatest moments in our society.... the American Revolution.... dinner before the D Day invasion.... the burning of Rome!?? Strange with all the books in the food section of what-is-now my locally-deceased Borders, there is nothing on 'last meals' of famous events in our history or even any speculative works on what we eat prior to doing 'life-altering' feats? or the affect our menus have on our lives and accomplishments. Am I the only one who thinks there is a connection with food and feats? I'm told that people who are diagnosed with fatal cancers have completely saved their own lives with only their diet and set their minds to being cured. That makes me think that we are the result of our eating habits and diet to a great extent so I want to find out more about this and wonder if any scientists out there can help educate and enlighten me on this formula of food?

What did J. Edgar Hoover Eat????

2011-10-11T15:27:00.000-07:00

They say "You are what you eat?" What the #$@&&&*?? was Hoover eating during the dark days of Hollywood when some of the greatest writers, producers and directors where doing their best work and being questioned about their 'American loyalties'? I wonder if he was eating the popular 'fried bologna sandwiches' I was forced to eat in the 50's or if his Mom overcooked his pot roast every night and his short-comings were the result of just plain old badly prepared food?? Makes you wonder huh? Still, I'd like to know so I avoid these foods like the black plague.

Monterey Bay Restaurant Week "Ready to Eat the Peninsula"

2011-10-11T14:15:00.000-07:00

Once again, I've had to diet for weeks to prepare myself with what is an annual event on it's third year now.... The Monterey Bay Restaurant Week begins Oct 20-27th and this year they are supporting the 3rd annual Carmel Art and Film Festival www.carmelartandfilm.com at all their films and events around the Carmel area. Good thing I can still fit in my black dress for the screening of Clint's new film about Hoover ! And, what great timing to show a period of our history that is dark and very much in conflict with our values as a nation, and especially when Americans are finding their "collective voice" again, finally figuring out that we are deep into a revolution of consciousness in this country. I say speak your mind and Eat Revolution this week by feasting on visions of film makers who have lots to say to all of us at the Art & Film Festival and next week.... Eat the Monterey Bay with some of the best cuisine in the world, home-grown, Mom & Pop, organic, ocean seasoned, animal friendly, sustainable, drinkable, slurpable and just plain delicious!!! Plus, if you Facebook the website and review, comment or just plain talk about food and wine.... you can win a $75 dining certificate for FREE DINNER ON US!!! OMG how economic-friendly is that!!!??
www.montereybayrestaurantweek.com