Edible Monterey Bay

Dine Local Guide



Carried Away

7564 Soquel Drive • 831.685.3926


A cozy, green-certified take-out or eat-in café, Carried Away has a menu that changes weekly and features primarily organic, locally sourced ingredients. Owner/chef Tom McNary worked for many years at Chez Panisse and his dishes reflect the seasons. Soups, salads, entrees and desserts are all made fresh daily. Thin-crust pizzas available on Tuesday, Friday and Saturday. Open M–F 11am–7pm, Sa 11am–5pm, closed Su.



The Restaurant at Ventana

48123 Highway 1 • 831.667.4242 • www.ventanainn.com

A peaceful fireplace setting and rustic wood interior give way to a legendary terrace with some of the most amazing views Big Sur has to offer. Chef Truman Jones’ cuisine uses fresh, seasonal and sustainable ingredients sourced from local farms and foragers and reflects his Read More

Local Source Guide

These purveyors offer some of the finest local, seasonal and sustainable products in the region. They also advertise in Edible Monterey Bay; please drop by for a free copy and thank them with your business! 




Angela Aurelio

831.331.5573 | angelaaurelio.com


John Balawejder Landscape Design

831.818.1780 | jbalalandscapedesign.com


William C. Kempf, Architect

911 Center St., Suite F, Santa Cruz

831.459.0951 | wckempf.com


Carmel Kitchens & Baths

26386 Carmel Rancho Ln., Carmel

831.624.4667 | carmelkitchensandbaths.com


Studio Holladay Design & Photography

503 Swift St., Santa Cruz

831.421.9017 | studioholladay.com


Sandra Ivany Photography

The Tannery Arts Center, Santa Cruz

831.423.1772 | sandraivany.com


Patrick Tregenza Photography

449 Calle Principal, Monterey

831.372.3786 | tregenza.net


Patrice Ward Photography


831.595.5166 | patriceward.net




Beanalicious Living by Elizabeth Borelli

831.247.4290 | elizabethborelli.com… Read More

Page Six

Food Philosophy

A farmer, a vintner and a food artisan illuminate their crafts

Interviews by Zoe Gregozek

Illustrations by Lucy Conklin



Tabitha Stroup, owner and chef, Friend in Cheeses Jam Co.

What was your biggest jam disaster?

It was when I was first producing my own pectin. It was about two and a half years ago when I was starting. I had a very large order late at night, and I had almost 120 cases not set up. That’s almost 2,000 jars. And the truck was coming the next day. You wanna talk about a heart attack! I just did not get my formula correct because I was utilizing apples, and Mother Nature gave me the bird. I sent an e-mail to my brand-new distributor, and I pretty much … Read More



Intentional Community

By Amber Turpin

It would have been hard to predict that a Davenport couple’s spontaneous decision to walk instead of drive one summer day would turn into their current life’s work. But that walk, significantly longer than a neighborhood stroll, was from Davenport all the way to the seminal 2008 Slow Food Nation event in San Francisco, which would draw 80,000 people inspired to help change the way we think about food.

The three-day trek up the coast ended in the wine section of the Taste Pavilion, where Dana and Wallace J. Nichols rested their tired feet with a glass of something nice. They began chatting with fellow imbibers at the bar and one nice lady, after hearing about their journey, aptly declared, “You took a slow … Read More

Eco Living

Giving Hope and Going Green

Eco Home and Garden Expo and benefit farm dinner coming to Monterey in October

By Sarah Wood 

Hope Center Monterey opened its doors in January 2009—a time when the financial crisis was causing a surge in the number of families struggling just to feed themselves.

“We wanted our kids to have a safe place to volunteer and to realize that they had a responsibility to help their community,” says Hope Center Executive Director Kim Lemaire, mother of two daughters. “I always say help locally and think globally—if everybody thought that way, there’d be no hunger.”

Over time, the entirely volunteer-staffed food pantry has grown to provide 300 Monterey Peninsula people and 150 pets with much-needed supplementary groceries each month—and a place where children and adults … Read More