Edible Monterey Bay

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SPRING 2025 TABLE OF CONTENTS

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Market Magic: Melrose Cafe represents a breakthrough

Supreme Faith: A rare food trucker banks on the power of Nuevo Cairo cuisine

Together Through Tragedy: How a family rallies around Mmm Churros!

WHAT’S IN SEASON

ARTICHOKES

Simple and surprising revelations about a local star

SPRING SEASONAL TABLE

BAKING WITH THE SEASONS

1440 MULTIVERSITY

Learning immersed in the forest involves diet-mindful delish

LOCAL FOODS IN SEASON

FOODSHED

SPRING FARMERS’ MARKETS

A complete guide for the Monterey Bay area

BACK OF THE HOUSE

RESTAURANT LIFERS

How—and why—six industry legends keep grinding

IN THE KITCHEN

TAMARIND

Unlocking a special fruit for glorious prawns and bright cocktails

IN THE VINEYARD

ARROYO SECO ADVOCATE

Joyce Vineyard is transforming a ghost property into a glorious hub

EDIBLE D.I.Y.

SPRINGTIME GRANOLA

Three inventive and easy takes on homespun yum

DINE LOCAL GUIDE

LAST CALL

POP & HISS

There’s a revolution spinning in Pacific Grove

RECIPES IN THIS ISSUE

Grilled Artichokes

Blueberry Almond Shortbread Cookies

Celery and Caramelized Date Salad with Goat Cheese and Toasted Walnuts

Shrimp in Tamarind Chipotle Sauce with Jicama Salad

Tamarind Mezcalita

Rose Petal Cocoa Nib Granola

Grain Free Coconut Lemon Granola

Tahini Berry Granola

COVER PHOTOGRAPH

Patrick Tregenza

CONTENTS PHOTOGRAPH

Geneva Rico

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