Edible Monterey Bay

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EMB Brunch Club Pops Up in Big Sur

Hiking and a very special breakfast, sweeping ocean views included

Restaurant_at_Ventana_Chef_Truman_JonesKick off your Memorial Day weekend with a hike in breathtaking Big Sur followed by brunch at the renowned Restaurant at Ventana—all part of Edible Monterey Bay’s very first pop-up brunch on Saturday, May 26th.

Following up on the success of EMB’s Pop-up Supper Clubs at Lokal in Carmel Valley in March and at Charlie Hong Kong in Santa Cruz in April, we have teamed up with Ventana for another fun and delicious event.

The day will start at 10:15 when you meet your guide Stephen Copeland in the lobby of the Ventana Inn & Spa and set out on an easy one-hour hike through the beautiful Big Sur wilderness. Stephen owns the company Big Sur Guides and has been showing visitors around for decades. If you have ever wanted to learn more about the redwood forests and hear the secret stories of Big Sur, Stephen is the guide you want to follow.

Along the way, you will have time to chat and get to know other members of the Edible Monterey Bay community. We all share a love for local food, wines and sustainable farming, so there should be lots to talk about.

After working up an appetite you will head to the Restaurant at Ventana for a gourmet brunch prepared by Executive Chef Truman Jones. Chef Jones combines farm-to-table sensibility with techniques mastered in a galaxy of Michelin-starred restaurants. He came to the Ventana Inn two years ago after helping start celebrity chef Gordon Ramsay’s namesake restaurant in Dublin and working at the Ritz Carlton Hotel in Las Vegas.

Depending on the weather, we will eat in the restaurant’s rustic, wood-beamed dining room next to a roaring fireplace or out on the vast terrace overlooking the blue Pacific Ocean. Many of the kitchen’s herbs and garnishes come from the plants and gardens surrounding the dining terrace, so it is a fragrant place to linger and enjoy the panoramic views.

Each diner will have a choice of one of ten brunch dishes. Some of the choices are geared more towards breakfast, like the eggs and biscuits, smothered in Shelton Farms turkey gravy; or Ventana Inn’s signature granola with yogurt and berries; or Classic Eggs Benedict, with spinach and applewood smoked pork loin.

Other choices include an array of healthy salads, like the Californian, with grilled chicken, roasted beets and asparagus, orange segments, almonds and avocado; the Greek, with tomatoes, red onion, Feta cheese, chick peas, cucumber and croutons; a classic Caesar, with or without chicken; the Ventana Cobb salad; and a Roasted Portabello Mushroom Salad, with farro, cherry tomatoes, green onions, green beans, sesame seeds and miso-ginger vinaigrette.

There are also two heartier entrees for those with bigger appetites: the Big Sur Burger, with a choice of pepper jack, swiss, cheddar or blue cheese; and Chico’s Chicken Enchiladas – made using the same recipe for the past 30 years.

The brunch includes coffee, tea, iced tea and soft drinks, as well as one cocktail to get the holiday weekend off to a happy start. Choices include: Mimosa, Ventana Bloody Mary, Bellini or Hair of the Dog Punch.

The brunch is a special treat, as Ventana only just began serving breakfast to the general public last month.

Total cost for EMB’s Pop-Up Brunch at the Ventana Inn is $45 per person, which includes all taxes and tips. Our previous two pop-up events were sellouts and this one is expected to sell out quickly too. May 26th will be here before you know it, so sign up as soon as you can by using the Pay Pal button below.

For more information call 831.298.7117.

The Restaurant at Ventana is open for breakfast lunch and dinner daily. It is located 28 miles south of Carmel on the left side of Highway One.

The Restaurant at Ventana • 48123 Hwy 1, Big Sur • 831.667.2331 • www.ventanainn.com


About the author

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Deborah Luhrman is publisher and editor of Edible Monterey Bay. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.