LATEST LOCAL FOOD NEWS
The Annex coming to Crossroads
 An exciting new wine bar, shop and play space for wine lovers is set to open at the Carmel Crossroads shopping center on Mother’s Day weekend. The Annex by Industry Outlaw will be “funky, fun and super alternative,” according to wine broker Ashleigh Hutchison, the mastermind behind the new venture. Reporter Bettina McBee Hohman says The Annex has an aloha vibe and hosts a number of Hutchison's different enterprises. Read more...
Dante Cecchini settles in at La Posta
 A new chef at La Posta restaurant in Santa Cruz is settling in. Dante Cecchini is a San Francisco native who grew up in North Beach and has cooked at some standout restaurants in the city, such as Fiorella and Marlowe. After almost a month in his new post, EMB's Amber Turpin talked with Cecchini about how he is handling the transition to Santa Cruz and how he is changing up the menu. Read more...
 Monterey County's popular Ag Against Hunger program—known for gleaning fresh produce from previously harvested fields—has been adopted by the Grower-Shipper Association Foundation, which is changing up the way food is distributed, but not the way it is collected. "It's a win-win for everyone," says executive director Lisa Dobbins. EMB's Kathryn McKenzie reports they are also working to get more produce into local schools. Read more...
Wild Fish celebrates 1st anniversary
 Sustainable seafood restaurant Wild Fish in Pacific Grove celebrates its first anniversary on Friday, April 26, but they're skipping the cake. Instead owners Kelvin and Liz Jacobs are baking authentic Sweet Buns—mentioned as one of his favorite treats by John Steinbeck in Cannery Row. They located the original recipe that was made for 50 years by the Scotch Bakery, which was located where the restaurant is today. Says Liz: "Come on over and celebrate with us the history of food, passion, comfort and sustainability that we are proud to carry on!"
UPCOMING FOOD EVENTS
MEarth Day 2019
Sat, April 27 | Hilton Bialek Habitat, 4380 Carmel Valley Rd. Carmel | 10am-4pm. $5, admission.
 Celebrations of Mother Earth continue this weekend at MEarth Day in Carmel. Come out and enjoy the bountiful garden, a plant sale, kid's activities and eco-exhibits. There will be lots of live music and delicious food for sale from local chefs, who support MEarth's mission of environmental education. Chefs from Basil, Gusto, Folktale Winery, 7th & Dolores, Salt Wood, Quail Lodge, Wild Plum and Aabha Indian Cuisine with join chefs Kari Bernardi of Super Natural Foods and Ron Mendoza of the soon-to-open Ad Astra bread company—making this an event no foodie should miss. mearthcarmel.org
International Day at NPS
Sat, April 27 | Naval Postgraduate School, Monterey | 12-4pm. Admission free, with photo ID. $1 food tickets available at the entrance.
 Take your taste buds on a trip around the world on Saturday! The community is invited to the Naval Postgraduate School for International Day, where students from 30 countries will prepare and sell the foods of their homelands in the academic quad. There will also be games, music and dancing. It's a unique chance for community members to meet international students and sample delicious, authentic global foods. Download or view flyer here...
Slow Money's First FarmFest
Sun, April 28 | Monkeyflower Ranch, 1481 San Miguel Cyn Rd. Royal Oaks | 11am-4pm. $35.
 The Monterey Bay chapter of Slow Money is hosting its first-ever FarmFest out at Monkeyflower Ranch on Sunday. Visit the spring baby lambs and pigs, listen to presentations from local entrepreneurs, shop at a farmers' market, nibble on snacks and enjoy a fabulous farm lunch with locally-raised meats and produce—while at the same time helping rebuild the economics of food and agriculture. eventbrite.com
Poppy Hall Donut Pop Up
Sat, April 27 | 589 Lighthouse Ave. Pacific Grove | 9am-sellout.
 Baker Michelle Rizzolo is at it again. The founder of Big Sur Bakery is hosting another donut blow out at Poppy Hall restaurant on Saturday. Her decadent creations always cause a commotion. These are no ordinary doughnuts. Go for the chocolate pot de creme, the banana cream pie donut, almond coconut or the cajeta dipped churro. Make sure to come early as they sell out quickly. poppyhallpg.com
Carmel Youth Center: 2019 The Event
Sun, April 28 | Sunset Center, Carmel | 2-7pm. $95.
 Support the Carmel Youth Center by attending its annual fundraising event this Sunday. Twelve local wineries and 20 area restaurants are providing endless food and drink as party-goers enjoy wonderful live music and indulge in a silent auction with items valued from $50 to $50,000. The Carmel Youth Center has been serving the community for 70 year and all proceeds benefit its youth programming. carmelyouth.org
more food and wine events...
Wednesday, April 24
Thursday, April 25
Friday, April 26
Saturday, April 27
Sunday, April 28
Tuesday, April 30
RECIPE OF THE WEEK
Sand Dabs in Beurre Blanc and Caper Sauce
At Edgar's Restaurant at Quail Lodge sand dabs are a specialty. Executive chef Brian Kearns prepares them in this classic fashion—just the way his longtime, regular customers like them.
But he adds his own modern flair with bright sauces and creative side dishes. Kearns says: A rich white wine like a buttery Chardonnay pairs well with this, or if you prefer a cold beer; a cold lager or pilsner does the trick as well.
| INGREDIENTS |
8 (4 ounce) sand dab fillets
1 1/2 cups all-purpose flour; seasoned with salt and pepper
1/4 cup clarified butter or vegetable oil
3 tablespoons chopped parsley, plus parsley sprigs for garnish
Lemon wedges, garnish
Sea salt; as needed
| INSTRUCTIONS |
1. Heat the oil or butter in a skillet over medium-high heat.
2. Dredge the sand dabs in the seasoned flour until well coated on both sides.
3. Cook over a lively, but not smoking hot fire for three to four minutes on a side until nicely golden brown on both sides.
4. Serve immediately, accompanied with lemon wedges, freshly chopped parsley and sea salt to taste.
| FOR THE SAUCE |
2 tablespoons fresh lemon juice
4 tablespoons dry white wine
2 shallots (finely chopped)
1 tablespoon crème fraiche
1 cup cold butter (cut into 16 cubes)
Salt (to taste)
Freshly ground black pepper (to taste)
2 tablespoon capers
1. In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.
2. Add the crème fraiche to the glaze and boil it for an additional 2 minutes.
3. Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one.
4. When the last of butter has just melted, remove the pan from the heat and strain out the shallots, if desired.
5. Season the beurre blanc sauce with salt and pepper, add the capers and serve immediately.
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