August 31, 2021 – It’s not every grocery store that has its own chef, let alone several.
But then again, Elroy’s Fine Foods isn’t your everyday market.
As of this week they’re adding to their Avengers-like lineup of food and drink professionals with chef David Hardie. He arrives by way of the underrated dining spot that is The Clubhouse Bayonet and Blackhorse in Seaside, where he was executive chef. Before that he spent more than a decade with Wild Thyme Deli and Michael’s Catering, working his way up from clerk to chef de cuisine.
The diverse demands with the latter—from walk-in deli business to box lunches to full service on-site catering to VIP dinners at Laguna Seca’s race track to as many as 14 parties a day—prepare him for similar duties with Elroy’s. One early priority will be leveling up Elroy’s catering game.
The quality of the inventory and the staff both helped draw Hardie to join the squad. He describes himself as a loyal customer who’s been watching Elroy’s closely since it opened last year and is a fan of the pastry program led by chef Eden Colibri Hutchinson.
“I’ve been a customer since the beginning,” he says. “They have all the products and cheffy ingredients I look for, things that I like to play with, under one roof. And they do some of the best pastries I’ve tried, and I’m picky about those sorts of things.”
He hopes to introduce daily specials like Meatloaf Mondays, but more than anything sounds motivated to present 1) “comfort classics done right,” like pot pies, spaghetti and meatballs and vegetarian lasagna; and 2) local products with regional and international twists. He mentions offering a traditional rotisserie chicken, for instance, but also an achiote-spiced roasted take inspired by the Yucatan Peninsula.
“There are so many ways to do something,” he says. “I like to take all the different angles [on a dish] and come up with the best recipe for all the things I like.”
He clearly vibes with the shop’s seasonal and sustainable ethics and close relations with local farms, and welcomes the challenge of, say, harnessing a big load of heirloom tomatoes that just came in and improvising a special with them.
“I want to take everything Elroy’s does well and take it to another level,” he says.
He’s also deep into pickling and fermenting, cultivating an obsession with making his own misos, soy sauces and vinegars.
“He really has a good sense of tastes and I love his passion for ferments,” co-owner Jay Dolata says. “I just really like his vibe, he fits the kitchen and what we want to do: take our prepared foods to its full potential.”
The hire will free up consulting chef Sarah LaCasse to focus on other projects, though she’ll continue to advise.
Operations manager Chelsea Belle Davey is among those stoked for Hardie’s addition.
“We’re excited to bring in a really fresh perspective, to elevate all the seasonal elements we have,” she says. “He’s going to be able to experiment a lot. He brings a real hungry energy to the team.”
Hardie’s first day is Sept. 1, with some on ramping time to come before his specials start appearing, creating another zesty draw at a spot full of them. He’s already thinking about imaginative dishes for Thanksgiving week.
“I like the idea that some of the best food in Monterey can come from a grocery store,” Hardie says. “I love the fact Elroy’s is a grocery and people don’t have a preconception of what’s going to be there. It’s nice to surprise people. We’re going to have all kinds of fun stuff happening.”
More at elroysfinefoods.com, including updates on Elroy’s Wine Trust, which has its monthly drop/tasting Sept. 7.
About the author
Mark C. Anderson, Edible Monterey Bay's managing editor, appears on "Friday Found Treasures" via KRML 94.7 every week, a little after 12pm noon. Reach him via mark@ediblemontereybay.com.
