July 23, 2013 – Mark your calendars now for a fun-filled evening with great food and entertainment in Old Monterey.
Organic heirloom tomatoes harvested at their seasonal peak of flavor from Swank Farms will star in an Edible Monterey Bay Pop-up Supper Club dinner on September 19 at 6pm at Jacks Restaurant and Lounge in the Portola Hotel.
Food and Beverage Manager Sonny Petersson said that when he learned about hosting an EMB pop-up, he thought, “Absolutely, I want to and I want to take it a step further. Let’s have dinner and a show!”
So in addition to terrific food and drink—more details on that a moment—Jacks has lined up the dynamic cover band, DiFranco Entertainment, to provide live music for the evening.
The music will probably get started around 8 pm, but the evening gets underway with a wine reception outdoors the patio at 6pm, featuring Monterey County Sauvignon Blanc and Pinot Noir by Fog Head Winery.
The 5-course menu created by Executive Chef Jason Giles starts with a southern classic: fried green tomatoes, served up with sweet corn and roasted pepper relish. The planned red burgundy tomato caprese salad promises to dazzle the eyes and palate with fresh mozzarella cheese and purple-hued opal basil accented by a roasted garlic vinaigrette and balsamic glaze.
After a refreshing intermezzo of tomato water ice with pickled cucumber, roasted halibut and a tomato tart with rocket salad and warm bacon dressing will be served. The dinner promises to end sweetly, with a lemon vanilla panna cotta with fresh peaches. Chef Giles and recently-hired Chef de Cuisine Boris Illbaca both emphasize local, seasonal ingredients in their cooking.
As with all EMB pop-up dinners, the twin spirits of community and conscientious consumption will be central: The Portola Hotel and Spa is a member of the Monterey Bay Aquarium’s Seafood Watch Program, and is also Monterey’s only Silver LEED-certified hotel.
Fifteen percent of the evening’s proceeds will go to the Leukemia and Lymphoma Society.
The event promises to be relatively intimate, with room for just 40-50 diners—so hurry and get your tickets now, by clicking the PayPal button below. For more info, email info@ediblemonterebay.com.
About the author
Elaine Hesser grew up in rural Pennsylvania and started cooking at age 6. By age 9, she'd made her first dinner and at midlife, is amazed when high school graduates can't scramble eggs. After the U.S. Army paid for her B.A., it also moved her to Monterey County, where she served on active duty at Ft. Ord and Ft. Hunter Liggett. She has a wide variety of interests, but is most passionate about faith, writing, and food - and encourages everyone never to stop learning and looking for truth.
