Found Treasure: Panuozzo (and ‘Field Notes’ Speaker Series!) at Hops & Fog

Oct. 10, 2025—After 2am on Sept. 19, Cody Leano was busy boiling beer when a fire leapt to life in the walls of Hops & Fog Brewing Co. 

The late night brewing represents one small example among many that arguably the most anticipated new food-and-drink spot Pacific Grove in a generation has been en fuego itself: It was an attempt to help the 1-year-old place keep pace with demand for its signature micro brews.

The good news and better news, post flare up: 

The embers in the wall, caused by a duct abnormality and tamped down by fire precautions installed when Hops & Fog was built out, was detected and extinguished within minutes, and now H&F has reopened fully, with insurance support on the way. 

And it’s also positioned to keep things hot thanks to 1) a regionally rare revelation of an authentic Italian sandwich; and 2) a forthcoming speaker spotlight called “Field Notes From the Tap: A Series on Central Coast Food Systems.” 

Both have a lot going on. So let’s take em one at a time.

“Fun” in Italian is divertimento. But “pannuozo” would also be a valid translation, because the sizable sandwich is fun to say, fun to create and fun to eat. 

Pannuozos are also a native of the Naples region, a popular street food born in the 80s and wrapped in pizza dough to achieve something crispy-crusty on the outside and soft within, loaded with a range of meats, cheeses and veggies.

Hops & Fog co-creator and founding brewmaster Mike Durrant might be their most enthusiastic ambassador.

“They’re just good and unique and fresh and fun,” he says. “There something you don’t see anywhere around here, and something that fall right in with cuisine we do, and give us room to play.”

The playtime results include popular seasonal specials—like the Rocket Power (with arugula, aka “”rocket,” plus pickled onion, avocado, cherry tomato, Persian cucumber and lemon vinaigrette, $15) and the BBLT (Bakers Bacon, lettuce, tomato and house bacon “mayo,” $19)—and specials like the current Italian meatball.

“They’re not your normal pizza-type things,” Durrant adds. “They allow us to work with other food items from other cuisines and turn them into something new.”

Something new, part two: Here comes “Field Notes from the Tap,” a benefit event for nonprofit Everyone’s Harvest, the farmers market organizer whose mission hinges around providing healthy produce for all, and those without much access to it specifically.

Full disclosure: I’m the rookie on EH’s Board of Directors—perhaps the area’s youngest and most diverse NGO board—and I’ve been struggling to find meaningful ways to contribute as I learn by doing.

But Field Notes provided a chance for me to help recruit speakers to participate in the six-part monthly series.

My formula: Seek out game-changing food system souls who have something to say and plenty of personality.

First up 6-8pm Wednesday, Oct. 22: Mike Graham, a pioneer in seaweed science and darling of star chefs who love to use his sea lettuce and dulce in inspired dishes, and happen to work in the country’s best kitchens.

For $25, attendees get a beer and a bite, and the chance to hear Graham riff on his lifelong passion for kelp, his work at Moss Landing Marine Lab, and how he turned both into a complementary family business, all while coaching roughly 22 soccer teams and raising a similar amount of kids.

I’ll host the conversations, though energy orbs like Graham need little help conjuring memorable insight, which is what we’re aiming to cultivate with each installment.

And there’s more high-character content from interesting characters after that, which doubles advice to get tickets soon, since the modest footprint at H&F’s nanobrewery limits the audience to 45 max. 

Any more people would be, ahem, a fire hazard.

Field Notes speakers for upcoming months include:

Matt Beaudin, the Monterey Bay Aquarium’s long time lead chef—and now director of culinary innovation for Aquarium food partner SSA Group.

Trying to describe the spiritual effects of motorbiking through remote parts of Vietnam on the way to meet shrimp farmers to talk shop. He calls them “deathbed moments.”

Those types of moments have multiplied of late for Beaudin, from Seattle to South Florida, Africa to Australia.

EMB details as much in a print story out now on his work supervising the kitchens at SSA Group locations that include 50 zoos alone (plus museums, aquariums and more).

And they’ll be a subject of much discussion for his turn at Field Notes next month, Wednesday, Nov. 12.

The whole engine to his efforts, according to Beaudin, involves sourcing after studying—up-close—the who/how/why of growers, fishers and ranchers.

“We’re looking for ways to push the envelope,” he says. “Better for you, better for the planet…

“Make [your food] different, and make people think.”

Next up after Beaudin arrives Jamie Collins, a local groundbreaker on organic farming, participant at Everyone’s Harvest Pacific Grove Farmers Market, food writer and all around earthy adventure superstar.

Like all the speakers we’re curating, she’s also just a good hang.

She’ll appear at Hops & Fog Wednesday, Dec. 17, followed by the combo of Todd Fisher (of The Meatery, Bear & Flag and more) with local radio savant Jeff White (KRML Radio director, co-host of Friday Found Treasures and noted foodie), Katie Blandin (Pearl Hour botanical cocktail whisperer) and others, with dates TBD here as we all sync schedules.

I’m biased, but it feels like a harmonious mix of good developments—built around the local food community—that has been a long time coming, but feels right on time.

And what better place to do it than Hops & Fog, which enjoys the vibe of a place that’s been around a lot longer, partly because the community ached for it, as co-creator Ximena Waissbluth worked for years to realize the town’s first brewery, admitting “in the darker times, I thought it never was gonna happen.”

Now the longtime environmental advocate, professor and foodie is ready to host engaged souls who seek angles on the bigger picture, through the flames.

“In spite of all the challenges to get permitted and open, and the fire/post-fire stress, which was the most I’ve felt in my life, this is easy,” she says, “because of the people coming up—whether newbies or regulars or visitors—who are all so positive about it. 

“It keeps us so energized.”

More on Field Notes From the Tap via Everyone’s Harvest website.