COOKING WITH THE SEASONS

COAST Big Sur: Chef Nicolaus Balla is ready for summer

by Amber Turpin

COAST Big Sur offers picnic fare as well as lunch and ice cream

PHOTOGRAPHY BY ISABEL BAER

If you have been to COAST Big Sur, then you already know about the splendid views, the flavorful food and the curated art to be found there. If you have not been yet, then you need to plan a visit immediately.

Meantime, executive chef Nicolaus Balla shares a recipe that exemplifies the magic of the simple menu at COAST, and that reflects his signature approach to preservation, seasonality and creativity in using whatever produce is available and in its entirety. Balla first arrived at COAST Big Sur in 2018, after stints at standout San Francisco restaurants including Bar Tartine, Nombe and O Izakaya Lounge, then when the pandemic hit he decided to stay.

His summer salad prominently features one of the chef’s favorite ingredients, tahini, in a blended dressing that coats any and every seasonally appropriate summer vegetable. This is essentially a great dressing recipe, and the rest is up to you to improvise with what you have an abundance of or what looks most appealing at the farmers market.

Tahini Goddess Salad

“This is a great meal by itself with a loaf of bread and a couple of dips or as the accompaniment to a summer feast,” says Balla. “I like the versatility of the tahini dressing. Not only is it great on salads with a variety of summer veggies but it is also great as a marinade for fish and chicken and a sauce for grilled veggies.”

Check out this recipe