Edible Monterey Bay

Food Town: A very fun reinvention of the farmers’ market in Sand City

Sand City’s Independent Marketplace will be back tomorrow, Thursday, May 3, at 600 Ortiz Ave. from 4–9pm with its fresh and local organic produce, live music and terrific local drink! The theme is “Tres de Mayo,” a warmup for Mexican Independence Day; expect a tequila tasting and Latin-inspired hot foot from Vivas Organic Mexican Restaurant, Taquitos Nayarit, Mundaka, Cruz N Gourmet, Babaloo Cuban Cuisine, Aqua Terra Culinary and Wild Plum, and all sorts of local art and artisanal food products. It’s free with suggested donation to the night’s nonprofit partner, the Agriculture and Land-Based Training Association. A kids’ area, an ATM and a bag check for your goodies will be provided. Read on for Mike Hale’s account of how it all got started and what a blast it was for all at the Marketplace’s opening night, April 5.

Indi-212Todd Champagne first discussed the idea of a reimagined farmers’ market in Sand City at a Valentine’s Day party. Less than two months later, he launched the first Independent Marketplace, a green-leaning community gathering of farmers, vendors, artists, musicians and like-minded foodies.

“I came home from the party and my wife said, ‘I think I just saw your dream job,’” said Champagne, co-founder with his wife Jordan of Happy Girl Kitchen Co. in Pacific Grove.

At the party, the couple met Patrick Orosco, real estate developer and Sand City arts commission member, who long vowed to bring the foodie community together and create “a monthly experiment in food, drink, art and culture.”

Indi-289After a long conversation about food and philosophy, Orosco asked Champagne to manage a free monthly reimagining of a farmers’ market inside the Orosco Group-owned The Independent, a mixed-use, commercial and residential space used as a refuge for artists.

“It struck all the chords of everything I love to do, a fantastic segue of getting back to all the reasons I started (Happy Girl) in the first place,” Champagne said.

The brainstorm sessions began, and they put together a basic framework for the first marketplace. They wanted to create a free-form event with four simple words as its tagline: “Devour. Imbibe. Create. Explore.”

Indi-219The debut took place on a blustery first Thursday in April, and an estimated 1,000 people showed. Each event will benefit a participating sponsor, and the first one generated more than $2,200 in donations for the Henry Miller Library.

It also generated a bounty of good feelings from both vendors and visitors.

“It was really a positive experience for us,” said Erika Olivarez, co-owner of The Bakery Station in Salinas who set up a booth selling fresh breads and pastries. “Normally first-time events tend to flop, but this was so well organized. We had a great time and also got a chance to get the word out. A lot of people were unaware of us, or they held that negative stigma of Salinas.”

Champagne witnessed a party atmosphere created by responsible adults excited to gather with like-minded neighbors. He saw great participation and heard positive conversations but also some confusion about traffic flow and how to tap into all elements of the event.

“I likened it to the frenetic energy of a first date, where you’re so excited to be with that person you forget to eat,” he said. “So many people came, but we need to do a better job of lending insight into the basic flow and function.”

Indi-216For example, there was a separate artists’ wing that few people gravitated toward and human congestion hindered traffic. Champagne has already implemented positive changes, moving the information booth near the entrance, and combining it with a Veggie Shop and Drop where guests can off-load their bags to better move about the market. He will also widen the aisles and move hot food stations outside near the food trucks to create a better flow.

Champagne was particularly pleased with the small amount of trash produced at the event. Offset Project Monterey was on hand to provide food waste composting and recycling stations, and its report said that the marketplace generated less actual trash than any other event of its size monitored by the group—just one bag of garbage!

“Thanks to our green-minded, conscientious visitors…good garbage folks,” said Champagne.

Plans are already under way for the June event, which will have Carmel Valley as its theme and benefit MEarth at the Hilton Bialek Habit, and July, which, in honor of the Fourth of July, will focus on Santa Cruz and barbecue.

Right now, Champagne is looking forward to tomorrow night, which will feature a number of both new and return vendors, including the wildly popular Penny Ice Creamery from Santa Cruz, which makes the only organic ice cream produced by hand in small batches in Santa Cruz County.

“I can’t wait to taste their flavors celebrating Cinco de Mayo,” he said. “Can ice cream with chili flakes be spicy?”

We’ll all find out together.

The Independent Marketplace • 600 Ortiz Ave., Sand City • 831.394.6000

For more on the Indy Marketplace, also see “Food Fest” at http://www.ediblecommunities.com/montereybay/blog/blog/food-fest.htm.

Read moreFood Town: A very fun reinvention of the farmers’ market in Sand City

Earth Day Delight

Photos by Patrice Ward

Chaing Mai noodles, a chance to meet fellow environmentally–minded foodies and tips for growing organic blueberries were all part of the menu at Edible Monterey Bay’s second Popup Supper Club, with Charlie Hong Kong and the UCSC Farm & Garden.

chkBlog-2The premise of Edible Monterey Bay’s new Supper Club series is ultimately all about community building, creating opportunities for the public to come together, sharing a delicious meal and cultivating bonds that celebrate the food of our region. The platform is also aimed at thanking the magazine’s supporters, and it is exciting to think of the possibilities that could come out of the new monthly event. The magazine’s lastest Supper Club, its second, proved to be a terrific example of what could result.

chhkBlog_3Breaking from your typical tasting menu, this event opened up the stage for collaboration and served as a fundraiser all at once. The afternoon began with the perfect nod to Earth Day, also falling on this date of April 22, as attendees met at the Center for Agroecology and Sustainable Food Systems (CASFS) at the UC Santa Cruz Farm & Garden for a tour. It ended with a rare chance to experience most of Charlie Hong Kong’s delicious signature Asian dishes all at once, in a family-style dinner that the restaurant closed its doors to stage.

9

Liz Milazzo, our tour guide and
the Center for Agroecology’s
field production manager

Liz Milazzo, the Center for Agroecology’s field production manager, led the farm tour, explaining some of its history. It all started in 1967 when master English gardener (and Shakespearean actor!) Alan Chadwick was brought to campus by the Philosophy and History of Consciousness Departments to create a student garden project. His influence and distinct methodology of low-impact, organic practices set the stage for what the program is today. Since then, similarly influential farmers, researchers and policymakers have all been touched by the power of this place.

The Apprenticeship in Ecological Horticulture, the official title of this special program, is a highly sought after and competitive residential training opportunity that each year gives 40 lucky people the skills they will need to go into the world and make a positive impact through farming. The 25-acre farm and the two-acre Alan Chadwick Garden serve as the classroom.5

And what a stunning classroom it is! Except for when the fog descends, like it did for our tour, farm visitors and residents are treated to sweeping views of Monterey Bay and a farm that the apprentices tend meticulously year after year.

Everything grown on the farm is sold to the local community. About 60% goes directly to its Community Supported Agriculture (CSA) subscribers, 30% goes to the bi-weekly market cart at the base of campus and 10% is sold back to a small group of institutions, restaurants like Charlie Hong Kong and the campus itself. There is a deeper reasoning behind this production aside from creating income. Milazzo explains, “When there is a partnership with the people growing and eating the food, a silent agreement forms regarding the stewardship of the land.”

PAT_3820-2

Carolyn Rudolph, our host and
the co-owner of Charlie Hong Kong

So what and where is the Supper Club part to this story? Enter Santa Cruz local’s favorite Asian “street food” standby, Charlie Hong Kong.

Owners Rudy and Carolyn Rudolph, long-time contributors to the Center for Agroecology, thought the inclusion of the farm in their Earth Day celebration would be a perfect way to give back even more. And so, after our informative romp through blueberry fields and cover crops, our group made our way across town to the Rudolph’s Soquel Avenue restaurant for our meal.

ChkBlog-4As we grouped together at tables for what had been described as a “tasting,” we started to realize just what we had gotten ourselves into. Much less little “tastes,” and more like a full menu, our dishes were grouped by theme, beginning with salads, then moving onto bowls, then toppings and, finally, desserts, all accompanied by tart, vibrant limeade and hot jasmine, oolong tea or beer.

Platters of classic fresh spring rolls, called Salad Wraps here, began the meal, then moved to the Goddess of Springtime green salad and the chilled Chili Sesame Noodle Salad. Next came a warming cup of spicy Thai Coconut Mushroom Soup, perfect on this evening, while Carolyn walked around with lime wedges for us to squeeze into the rich liquid.

chhkBlog_3The feast continued with the Charlie Hong Kong customer favorite noodle dish, Spicy Dan’s Peanut Delight. Crowding the tables were also bowls of Laughing Phoenix Red Curry, the Northern Thai yellow curry dish Chaing Mai Noodles and their version of Pad Thai that hails from Southern Thailand. Because all of Charlie’s sauces are vegan, meaning no fish sauce or dried shrimp additions that typically constitute many of these dishes, the restaurant makes use of fresh herbs, citrus and lots of vegetables to brighten each option.

8In fact, those vegetables are a high priority to the Rudolphs, who told us that the kitchen chops 400 to 500 pounds of greens and other veggies every day. The only local farm that can meet that kind of demand is Watsonville’s Lakeside Organics, which provides the restaurant with chard, cabbage, bok choy and mustard greens. The restaurant also features smaller producers that are currently sourcing specialty crops like green garlic from Dirty Girl Produce, braising greens from the farm, strawberries from Windmill Farms, leeks from Everett Family Farm, and green shallots and fresh flowers from Blue Heron Farm.

6Bellies full, we could barely dent the bowls of cilantro and mint-laced Green Chicken Cury, Hoisin Pork or Sweet Garlic Tofu that made the rounds to top off the restaurant’s signature bowls. We were generously provided with takeout containers, saving our expanding stomachs as well as limiting food waste. 7We finished the meal with a Strawberry Jasmine Rice Pudding, creamy with coconut milk, and said our good-byes as the restaurant opened to members of the public, who even on a Sunday night crowded the door in anticipation. It was a fulfilling Earth Day indeed. Want to know what’s on tap for next month’s Supper Club? Stay tuned…

Read moreEarth Day Delight

Local fare gets its 15 minutes of fame

Monterey Bay’s own seafood, fruits and veggies are on the rise at Pebble Beach Food & Wine

Fullcheflineup
The talent: From left, Ben Spungin, Levi Mezick, Gus Trejo and Craig von Foerster

The Monterey Bay region’s extravagant wealth of locally grown delicacies—like our talented local chefs—have generally played a minor role at Pebble Beach Food & Wine, the massive annual foodie blowout staged by Monterey’s Coastal Luxury Management. But at a special lunch held as part of PBF&W at Restaurant 1833 on April 13, local food played a starring role in a meal that also brought together some of the area’s best chefs.

Ben_and_Levi
Playing: Ben Spungin and Levi Mezick,
with chocolate mustaches made by Spungin

The lunch, “Vineyard, Farm & Sea: Monterey’s Bounty,” featured homegrown abalone and a variety of local produce prepared by 1833’s Levi Mezick, Sierra Mar at Post Ranch Inn’s Craig von Foerster, Carmel Valley Ranch’s Gus Trejo (the resort’s sous chef, standing in for Tim Wood) and Marinus at Bernardus’ Ben Spungin.

Thanks to increasing requests by visiting chefs for local, seasonal ingredients, they are also increasingly turning up in dishes prepared by the many visiting chefs that cook at PBF&W, says Mark Ayers, corporate chef for CLM. For the 2012 event, PBF&W’s fifth, Ayers oversaw a team of three ordering staffers and six or seven employees who handled distribution of the four tractor-trailers full of food it took to feed the event’s 8,000 attendees.

And also on the rise, Ayers says, are chefs who chose to fly in ingredients from their own favorite local farmers; what’s decreasing are chefs who don’t care where their ingredients come from, or from how far away, and will take whatever the big food distributors will provide. (Many big events, like many big restaurants, let such corporate distributors choose where to source their products, and often, what they deliver comes from out of state or even out of the country.)

“Five years ago, not many people called up and said, ‘What’s great there now?’” says Ayers, but this year, such rock star chefs as Jacques Pepin, Johnny Iuzzini and Michelle Bernstein all called to find out what was in season locally and planned their orders accordingly. And about 70% to 80% of chefs seeking berries and other fruit are now requesting organic, Ayers says. The local farms the event sourced from included Driscoll’s Berries, Serendipity Farms, Swank Farms and Tanimura & Antle.

“The flavor, the texture, the quality, everything is better,” says 1833’s Mezick of why he himself chooses to source locally whenever he can.

The PFB&W lunch at 1833, which, like the event, is owned by CLM, began with passed hors d’oeuvres including deviled eggs topped with California white sturgeon caviar and Parmesan “baskets” filled with truffled goat cheese. These were decadent and deeply flavorful bites that were nicely offset by a glass of crisp Carmel Road Pinot Gris, but the meal only got better once we were seated, and each dish was spectacular.

PBFWabalone
Monterey Bay abalone served by Trejo

First up was Carmel Valley Ranch’s Trejo’s braised abalone, which was raised sustainably by Monterey Abalone Co. Art Seavey, co-owner, gave a brief history of the shellfish, noting that in the 1920s, wild abalone were so abundant that a whole dinner could be had for a nickel. Today, the fishery is closed, and it took Monterey Abalone three to three and a half years to grow the large, fat specimens that were served at 1833.

Instead of being pounded thin, breaded and fried, the abalone was braised to tender perfection, yielding juicy flesh and a slightly smoky flavor. “I like to cook the way I like to eat,” Trejo said, after a guest remarked on how succulent and thick it was and asked about the technique.

Trejo served the dish with black truffle gnocchi “pillows,” bright green sweet peas from Swank Farms on a smear of green garlic purée, and chili cheese biscuits with a maple chili butter.

True to the winery’s name, the 2010 Chardonnay from Arroyo Seco that La Crema paired with the abalone was creamy with a hint of the minerality characteristic of the Arroyo Seco region. The bright flavor of the fruit was not lost in the richness nor overwhelmed by oak.

Next, Sierra Mar’s von Foerster offered up a roasted poussin (young chicken) atop a five-onion risotto with homemade pancetta.

IMG_0341
Roasted poussin by von Foerster

Von Foerster stuffed the poussin thighs with Swiss chard and foie gras, which added just a touch of richness to the plate. As poussin is not available locally, von Foerster had them flown in from the East Coast. But the vegetables he served were ultra-local, coming from the restaurant’s own Big Sur Garden.

“I harvested all the spring onions” for the risotto, he confessed, noting that the gardener was not happy, but the dish required five gallons of raw onions, which were cooked down to four cups, creating the risotto’s rich flavor. Foraged ramps were also added to the dish, as were morels from Fresno.

The course was paired with a 2009 Carmel Road River Terra Pinot Noir. Individual clusters of grapes were selected for the wine; only 150 cases were produced. It started with a burst of cherry and had a complex finish with overtones of smoke and leather.

PBFWBeef
Grassfed beef, prepared by Mezick

Mezick, from 1833, prepared the third course, a grilled rib eye. The steak came from Sun Fed Beef; rancher Matt Byrne explained that their Black Angus cattle are genetically predisposed to turning their natural grass diet into succulent meat. And, in fact, no steak knife was necessary —this was one tender piece of beef. It was served with a delicate gratin of Swank Farms’ Yukon Gold potatoes with clarified butter, sweet young fava beans and a red wine jus, and one of the meal’s most revelatory and unusual additions, a spicy smoked carrot purée.

Two pinot noirs—a 2010 La Crema from Monterey and a 2007 Kendall-Jackson Highlands Estate Pinot Noir from Arroyo Seco—were poured. The La Crema was full of youthful, bright cherry notes, while the Kendall-Jackson was terroir–specific with a taste of minerality and opened up nicely in the glass. The grill smoke in the beef brought out the sweetness in both selections.

PBFWDessert2
Spungin’s riff on black, white and absinthe

For dessert, Marinus’ Ben Spungin drew inspiration from 1833’s ambience and design to create an imaginative—and delectable—riff on black and white.

“Those are the colors that I think about when I think about that restaurant—it’s beautiful and a little haunted,” Spungin said, noting that he also played with the restaurant’s love of absinthe by adding flavors like licorice and star anise to the medley of tiny desserts that made up the course: A sphere of mild star anise “parfait” sat next to a cylinder of slightly tart yogurt mousse and a macaron of black licorice and vanilla meringue. Taken together, the cold parfait, soft mousse, and chewy meringue went a long way to show why, for some, texture is a flavor.

Paired with Carmel Road’s 2009 Riesling, with its bright notes of honey and ginger, the dessert was just the right counterpoint of sweet airiness, show-stopping beauty and inventiveness to round out the meal.

If eating local was appealing before, these chefs raised the bar to a level befitting the annual extravaganza of food and wine it was a part of; we’ll raise a glass of local wine and toast to a repeat next year.

Photos courtesy of  Barnaby Draper Studio, Rachel Duchak, Ben Spungin and Sarah Wood.

Read moreLocal fare gets its 15 minutes of fame

Edible Monterey Bay’s April Supper Club

Celebrate Earth Day with Southeast Asian Street Food and a Very Special Farm Tour

charlie-hong-kong-storefrontParticipants will meet for a tour of UCSC’s Farm & Garden, at 3pm on Sunday, April 22, and experience a special tasting menu of earth-friendly and tasty, organic Southeast Asian street food dishes at 5pm at Charlie Hong Kong in Santa Cruz. Price for the event, including tour, dinner, tax and tip: $20. Charlie Hong Kong will donate $5 per participant to the Farm & Garden. Beer will be available for an additional charge. Only 30 tickets are available; click on the PayPal button below or on our home page to purchase.

Charlie Hong Kong founders Carolyn and Rudy Rudolph will host Edible Monterey Bay’s second Supper Club, an exciting Earth Day celebration on Sunday, April 22.0

The event will begin at the Farm & Garden at University of California, Santa Cruz’s Center for Agroecology and Sustainable Food Systems—one of the country’s most important and exciting sustainable agriculture and social justice research and teaching centers—where we’ll be given a private tour and will learn about the Center and issues like organic farming and food justice.

After the tour, we’ll decamp to Charlie Hong Kong, where the Rudolphs will throw a special Earth Day party for the 30 diners in the group. There, the Rudolphs will serve up a tasting signature-rice-bowlsmenu of several of the restaurant’s delectable and popular signature dishes, which include Gado Gado, Laughing Phoenix Red Curry, Chaing Mai Noodles, Banh Mi (Vietnamese sandwiches) and salad wraps. (Many of the restaurants dishes are vegan; fish and meat are also served.)

The Rudolphs have run Charlie Hong Kong since 1998 and see serving fresh, seasonal, tasty and organic fast food as a mission. So the restaurant’s counter service will remain open to the general public for most of the day of the event, and will close only from 4:30 to 5:30pm.

“I consider it a health and wellness center,” says Carolyn Rudolph of Charlie Hong Kong. “That’s my secret agenda.”

Rudolf also says she’s thrilled to be celebrating Earth Day in this way.

“I am a total believer in marking occasions. We’re all so busy, and this is an opportunity to stop and look at this area that is so abundant and beautiful. We have this university that’s teaching people to be organic farmers from the bottom up,” Rudolph says. “For my husband and I, Charlie Hong Kong is so much bigger than just a business. This is our passion—we live on this gorgeous, gorgeous planet, and this is a way to show our gratitude.”wrap

This event is expected to sell out quickly. So if you’d like to attend, we encourage you to sign up as quickly as possible using the PayPal button below.

For more information, call 831-238-1217

Charlie Hong Kong • 1141 Soquel Ave., Santa Cruz • 831.426.5664 • www.charliehongkong.com

NOTE TO ATTENDEES WHO HAVE REGISTERED THROUGH PAYPAL: Our meeting place at 3pm on Sunday will be the Center for Agroecology and Sustainable Food System’s Community Supported Agriculture barn, which is off Hagar drive. For directions, please email info@ediblemontereybay.com. Also please allow plenty of time to get there and park! You won’t want to miss the tour.

Read moreEdible Monterey Bay’s April Supper Club

Local Talent

 A taste of the inventive and exciting things to come at Lokal; the long-awaited opening to the general public could happen as early as next week.

buildingWhen a new restaurant arrives with as much anticipation as Lokal has, it’s easy to wonder how it will live up to the hype.

But in just one night recently, the Carmel Valley creation of Brendan Jones and Matthew Zolan easily surpassed the promise of months of frothy press reports and social media frenzy with a menu that was both mind-bendingly creative and incredibly delicious. And whereas the food was full of exciting surprises (including six dishes on the prix fixe menu instead of the advertised three),bar the service had the assured calm and pleasant lack of surprises of a restaurant that’s been open for months, if not years. So if the night was any sign of things to come, Lokal should quickly establish itself as one of the area’s most beloved restaurants after it opens to the general public as early as next week.

Lokal’s opening has been stalled for some seven months due to permitting and construction delays, but the restaurant was able to christen its kitchen on March 28 with a private party put on by Edible Monterey Bay. The event was the first of the magazine’s new monthly Popup Supper Club series, and in advance sales, the first seating of 42 tickets sold out in five days; smaller second seating sold out shortly thereafter.

So it was no surprise that the excitement of those who were quick enough with their PayPal buttons to gain entry created a happy and party-like buzz that lasted throughout the night.

The revelations began at the get-go with a two-tone, two-temperature Hot and Cold Gin Fizz that Jones adapted from a recipe served at Ferran Adria’s avant garde restaurant elBulli in Roses, Spain—which was considered one of the best restaurants in the world until Adria closed it last year and moved on to other projects. (Jones himself apprenticed with elBulli protégé Andoni Luis Aduriz at his Mugaritz in Errenteria, Spain, which itself was ranked third in the world by Restaurant magazine on its 2011 best restaurants list.)chef

The drink consisted of an intensely chilled and bright lemony gin reduction topped with a steaming pillow of fluffy egg white. Prepared with lemons from Jones’ mother’s own Carmel Valley tree, and eggs from Bob Harris, a regular at the Monterey Bay Certified Farmers’ Market at Monterey Peninsula College, the flavor was exquisite and the play in contrasts grabbed the full attention of my distracted palate—just as an apéritif should.

Zolan and Jones’ last venture together was a popular bar in Prague called Osmicka, and they very nearly moved back to the Czech city last year to open a restaurant there before taking over the former Chattterbox (see http://www.ediblecommunities.com/montereybay/blog/blog/local-ingredients-are-next-up-in-carmel-valley.htm). So it seemed fitting that the second course was Czech in its starting point, a buttery, spicy dark zelnacka, or cabbage soup. Just on its own, the soup, which was made from cabbage from Mariquita Farm, would have been surprisingly exotic and flavorful, but Jones upped the ante by using it as a platform to continue the hot-cold theme, topping each bowl with a large scoop of his own golden, seed-flecked mustard ice cream. The combination was sublime—and well paired with a delicious 2009 Chock Rock Pinot Noir.guests

Next, the meal might have come down to earth with its salad course, prepared with Coke Farm artisan greens, sliced pears and wisps of crisped parsnips. But even the salad was fantastic and playful, featuring a delicate yuzu dressing that enhanced rather than overpowered the ultra-fresh ingredients, and in a reference to Jones’ time at the molecular gastronomy-practicing Mugaritz, featured a foamed Point Reyes blue cheese.

Jones’ own favorite dish of the night was a ceviche of juicy California snapper, kumquats and tangerines served with sliced avocados, frisée and cilantro. The dish’s unexpected kick came from bright shards of cracklins—made not from pigskin but rather, crisped mole sauce. Beware that the combination, pared at the supper club with a Chesebro 2009 Arroyo Seco Vermentino and a Chock Rock 2010 Santa Lucia Chardonnay, could become addictive.DSC_0810

Jones, whose approach is to make all of his ingredients work together to elevate a single star in each dish, was concerned that the beef short ribs that followed were too “busy,” in his words. But to this diner, they were deeply flavorful and meltingly tender, as were the accompanying tiny roasted turnips, carrots and fennel, and a savory fettuccini handmade locally by Carmel’s Pasta Palate. The ribs were served with an appropriately rich and delicious 2009 Grenache-Syrah blend from Chesebro, its Las Arenas-Cedar Lane Vineyard-Arroyo Seco.DSC_0778

For dessert, Jones served a ice cream flavored with bay laurel from the Carmel Valley yard of his dad, Cachagua General Store and Moveable Feast Head Chef and Founder Michael Jones, sandwiched between housemade chocolate chip cookies. The effect might have been heavy, but instead the bay gave the ice cream a bracing lightness and provided a perfectly simple yet unique and delicious ending to an almost over-the-top meal.

“I feel like I’m on a hike,” said Local Catch Monterey Bay Co-founder Oren Frey, smiling as he savored his bay-laced ice cream-and-cookie combination.plates

Just as his father does at the Cachagua General Store, where Jones is also a chef on Monday nights—and just as one would expect from a restaurant named Lokal, Czech slang for local—Jones used local and organic ingredients as much as possible in preparing the meal.plating

So what will be on the menu when Lokal opens to the general public? Expect some dishes that will be twists on familiar and popular ones that Jones cooks at CGS, like roasted bone marrow, grilled sardines, ribs and steak tartare. But also prepare for entirely new dishes—like steamed pork buns—that will be both elaborate and simple. But mostly, expect the unexpected, and prepare to be blown away.skull

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