Found Treasure: 13+ Revelations From Delivering Issues

Chef Jerry Regester might identify. 

The decorated alum of spots like Highlands Inn and The Preserve has the skills and experience to run his own restaurant (understatement alert)—and also a most important element, a crucial partner in life and the hospitality game named Gayle Grammatico—but that doesn’t guarantee a crazy-free existence.

“I wondered, ‘Did we make a mistake?’” he remembers thinking after the couple debuted Spotted Duck in Pacific Grove, a magnetic bistro dishing classics with verve, like the best-selling Chardonnay-steamed mussels in a saffron bouillabaisse broth with fennel and piquillo peppers.  

They knew they had a good space, menu and wine program, but the crazy-making element was the drowsy vibe that is both a P.G. hallmark and a potential hellscape for businesses open after 6pm.

But an interesting thing has been materializing in Pagrovia: There’s a simmering energy, thanks in part to new spots Pop & Hiss record shop/club, Hops & Fog Brewing, and a more adventurous slate of performances at Lighthouse Cinemas and Event Center, the latter two within a seagull’s cry of Spotted Duck.

Travel author and longtime local entertainment journalist Stuart Thornton is among those who has noticed the movie house’s shift to more live programming like The Dating Game and regular improv nights including the one coming March 29.

“You walk into that, and it’s a scene,” Thornton says.

That translates to busier nights at Spotted Duck, which complements the steady swell of return customers.

“The first two years are the hardest for any new restaurant,” Regester says. “It’s nice to make it to year three and have people know what we do well and keep coming back.”

The Spotted Duck is one of 400-plus Edible Monterey Bay distribution points. I visited nearly 30 of them yesterday, helping share my first issue as managing editor. It’s the latter part that has me questioning my sanity.

After all, I resigned a post as managing editor at an incredible newspaper back in 2018 so I could do more writing and less editing, with the big added benefit of geographic independence, well before remote work went mainstream. (It also helped that I had a chance to work, travel and eat from Malaysia to Morocco to Mexico.)

But the opportunity to do more to support a community I champion was too tempting to resist.

That was reinforced at pretty much every stop along yesterday’s distro circuit, where family-run spots are doing inspired stuff, and there was so much news to share it 1) reminded me why we do what we do here and why I’m driven to contribute however I can; and 2) moved me to dedicate this column to what I learned along the way.

So here appear those updates.

Stop #1 took me to my favorite place on the Monterey harbor, Monterey Abalone Company. 

While they are mindfully raising a near-extinct local product for eater enjoyment, they also sharing the shells for natural jewelry lovers, and helping pioneer science around sea urchin aquaculture. 

Their experimental urchin farm was part of what Edible described in a recent cover story, “Sea Urchin Ranching: Efforts to save the kelp forest with urchin harvesting prove appetizing.”

The rough news there: MAC’s urchins crashed after an anchovy boom and resulting die-off that robbed the marina of much of its oxygen. 

But owner-operator Art Seavey, who was there to receive the issues and accept payment for the shells I can’t stop making collages with, said he finds hope in new proposals to the California Department of Fish & Wildlife to allow new urchin trapping procedures. 

“We’re going to try again,” he says. “We’re not quitting. That’s for sure.”

From there the updates came fast and flavorful. So I’ll keep them brief.

At Stokes Adobe, Exec Chef Aaron Rayor is finding a sweet spot where, after nearly two years solidifying his crew, he’s able to “exercise some creative freedom.”

“My goal is to make one change a week, to keep it interesting,” he says. “My sous chef and I have a really good team.”

The current seasonal menu pops on the page, from seared Hokkaido scallops to broccoli-cheddar salads to Snake River Farms American Wagyu. Meanwhile happy hour stars wood-fired pizzas, a Rayor specialty, and designer drinks at a discount.

Around the corner, Wild Plum Café is readying to celebrate 25 years with a party on March 14 from 4:30-7pm at MEarth in Carmel Valley starring music, delicious bites, and a heartfelt message from founder and chef Pamela Burns.

In downtown Monterey, Ad Astra Bread Co. won’t slow its brisk production of olive sourdoughs and signature croissants to produce Irish soda bread for St. Patrick’s Day this March 17.

Across the way at Alvarado Street Brewery, a new double-voltage Howzit Punch sour beer complements another double in the 2X Wagyu smash burger, one of the best of the genre in the tri-county area.

At the base of Old Monterey, meanwhile, Puma Road Winery continues to host a strong lineup of live music three times a week, with sequences like this weekend’s Kristin Gradwohl (March 7), Matt Masih (March 8) and Smoky Vegas Project (March 9).

Back over in Pacific Grove, the aforementioned Hops & Fog is selling a wealth of panuzzos—a cross between a pizza, calzone and a sandwich—and preparing for an atypical Pagrovian party.

The first ever K&S Kitchen Sessions, with the tagline “elevated food in a casual atmosphere,” will star H&F chefs Stephen Pacania and Kenny Colburn dishing a five-course pre-fixe menu for $60 a person Monday, March 10. (Reservations are straightforward at Hops & Fog’s website.)

And finally, at our last stop something poetic happened.

At cute-as-a-kitten bakery The Perfect Crumb, the weekend-only cinnamon buns and loaded biscuit sandwiches cue saliva on sight. When I asked Susan Carter what I might mention to readers, she told me her key lime pie regularly draws the most awe from eaters.

Which was truly perfect, because my delivery assistant on this day prizes one dessert above all others, and it happens to be that item.

So my dad, once a paper boy himself, was paid in pie.

Long story short: There’s a lot of thoughtful stuff going on in and around Edible‘s distribution partners.

In fact, I’d share more, and with greater depth, but I have more issues to circulate today!

Message me via mark@ediblemontereybay.com if you’d like me to drop some issues your way.