June 3, 2014 – Holman Ranch’s 2014 In Your Back Yard series will conclude with a big splash later this month, when John Cox, executive chef at Post Ranch Inn’s Sierra Mar, teams up with Alan Lovewell, co-founder of Local Catch Monterey Bay, to offer tasty seafood and tips for preparing it.
Holman will host the event on Wednesday June 18 at its Carmel Valley tasting room, pouring its estate wines and offering ideas for pairing it with the seafood.
Whether or not you’ve had the opportunity to experience Chef Cox’s spectacular cooking at Sierra Mar, you may know him from the pieces he’s written for Edible Monterey Bay on spot prawns, abalone, roasting a pig, wild foraging and other topics. At the event on June 18, you’ll get to meet Cox and experience his flair for creatively preparing our fine local, seasonal and sustainable ingredients.
Unlike Cox, Lovewell is not a trained chef. But with Local Catch, a community supported fisheries program, Lovewell, a marine policy specialist, pursues his passion for preserving our ocean ecosystems by connecting people with seafood—and where it comes from. You may have seen him grilling delicious, simple seafood at Independent Marketplace dinners in Sand City or delivering coolers of fresh fish to your neighborhood with Local Catch.
Local Catch Monterey Bay
Space at this event, which is sponsored by Edible Monterey Bay, is extremely limited, so we suggest you reserve your tickets now by calling 831.659.2640 or emailing info@holmanranch.com.
Holman Ranch Tasting Room • 19 E. Carmel Valley Rd. • 831.659.3640 • www.holmanranch.com
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
