Edible Monterey Bay

New Leaf Community Market Grows a New Store in Aptos

Historic inspiration combines with the best in food and wellness at the recently opened New Leaf Community Market in Aptos, the heart of the long-anticipated Aptos Village development. The supermarket is nestled in the center of the pedestrian-friendly development, offering all the necessities and much more.

In keeping with the small-town feel of the development, the market was placed in a very special historic building—the remodeled and repositioned Hihn Apple Barn, built by Frederick Augustus Hihn in the early 1890s. The barn was the focus of the local apple industry for decades. 

The remodel has retained the historic walls and rafters, but everything inside the store is brand-new, energy-efficient and ready for the 21st century.

“The intent is for us to be a hub for the community,” says Forrest … Read More

Sangria Debuts New Menu and Paella, Grand Opening June 22

What do you do when you want to ratchet up the authenticity of your wine bar, which just happens to have the name “Sangria?” You bring in the experts. 

Owners Robert and Colleen Mann of Sangria Wine and Tapas Bar in Carmel Valley Village, recently hired the talented and engaging Pablo Antinao, as the new general manager. He is a long time Monterey resident, who originally hails from Los Angeles, Chile, a city of around 3,000. Antinao, a social worker by trade, who decided to pursue his real passion in the wine industry, joins Sangria from the recently shuttered Bakai, a wine bar concept he helped establish in Monterey in 2016. 

Antinao, whose background includes working at Hotel Del Lago, a five-star hotel and restaurant in Chile, credits his father, … Read More

The Legend Expands: Folktale Four Years On

Storybook-style Folktale Winery is just one of many projects entrepreneur Greg Ahn has initiated in the Monterey Bay area over the last four years. He’s rather rapidly building an empire of hospitality, encompassing vineyards, winemaking, restaurants, entertainment and (coming soon) a bakery and pizzeria.

It all stems from Ahn’s love of hiring the best people he can find to execute his vision in their own creative ways. He looks for people burning with creative desire. That includes winemaker David Baird.

Says Baird, “Everybody needs someone to believe in them, to give them an opportunity to test themselves and to grow.” Baird should know. Ahn gave him that big break, and he’s been elevating the wine program at Folktale ever since. The results are in the barrel and in the bottle, … Read More

Masterpieces on a Plate at Arts Center’s Bistro 112

Bistro One Twelve—the café that serves The Tannery Arts Center in Santa Cruz—is not just a place to eat, it’s the heart of this one-of-a-kind arts community.

Here, residents and business owners can get breakfast, lunch or dinner, as well as coffee any time of day. In the afternoons, it’s a place where kids come to do homework or just to hang out. In the evenings, it’s a gathering place with a friendly pub atmosphere. 

And not only does it have all this, owner/chef Shannon Madison also makes sure all the menu offerings are fresh, organic and made from scratch, with an emphasis on sourcing local ingredients.

“I’m a stickler for details,” says Madison, who handles many tasks for the bistro on her own—personally picking up food items from local … Read More

Chef’s Choice: Quail Lodge Launches Monthly Dinner Series

The New Year is off to an exciting start at Quail Lodge, where executive chef Brian Kearns is offering a new monthly dinner at the Waypoint Bar. Locals and regulars already know this guy’s got game in the kitchen, but give him a little more latitude and he’s going to show you a whole new attitude when it comes to cuisine.

Armed with a degree in Culinary Management from the University of Colorado and lots of local experience, including at La Bicyclette, Casanova and The Whaling Station prior to joining the Quail Lodge team, Kearns is bringing a fresh and healthy approach to the Edgar’s menu, just in time for a brand new year.

On the last Saturday of every month the chef will prepare a special three-course prix Read More

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