Tag Archives: Carmel Valley Ranch

Bay Area Father’s Day restaurants, Part 1–includes SF & Monterey area

La Mar Cebicheria Peruana in San Francisco, Ca.  January 14, 2016. (Photo copyright Nader Khouri 2016)

La Mar Cebicheria Peruana in San Francisco, Ca. January 14, 2016. (Photo copyright Nader Khouri 2016)

Father’s Day 2016 is just a few days away. If you have a foodie in your life that’s a dad, it’s time to make plans! Here are details on a few Bay Area restaurants; I’ll publish more later today or tomorrow — including at least a couple options in Santa Cruz.

MONTEREY
The C

While the C at InterContinental The Clement Monterey (750 Cannery Row) doesn’t have any “specific Father’s Day specials,” a restaurant spokesperson emphasized they are the “place to be” in Monterey for Father’s Day Eve, or day of, and provided me with details. “First, the Build Your Bloody Mary option. Dad can craft his own manly version of one of the legendary drinks with the help of our generous bartenders! And if you have laid eyes on the pork chop we serve at the C, you know that it is also fit for a man’s world. If breakfast is the meal, our sensational new menu additions will make any man smile. Steak and eggs with chilaquiles or chiles rellenos filled with corned beef — Delicioso! Sabroso! Factor in the sights and sounds of the Monterey Bay National Marine Sanctuary and the combination makes Dad’s Perfect Day!” For reservations or more info, contact 831-375-4800 or see web site for more information.

CARMEL VALLEY
Carmel Valley Ranch

Carmel Valley Ranch (1 Old Ranch Road) is dishing up a bourbon and BBQ event featuring a pig roast on Father’s Day. It starts with a 3 p.m. cocktail reception and bourbon tasting with Diageo Master of Whiskey Todd Richman. This will include rare varieties like Barterhouse 20-yr Kentucky bourbon plus Crown Royale “Northern harvest” rye whiskey. Barbecue will be served at 4 p.m. Selections created by executive chef Tim Wood will include whole-roasted California Kurobota pig, Kobe tri-tip and grilled summer corn. It’s $75 for bourbon and BBQ or $55 for designated drivers. Call 831-626-2599 for reservations or visit the web site for more information.

PEBBLE BEACH
Poppy Hills Golf Course

There will be lots of food trucks and beer at the second annual Father’s Day Poppy Hills blues festival, 12:30-5:30 p.m. Sunday, June 19 at the golf course (3200 Lopez Rd.). Attendees can purchase selections from the Choke Coach, Wood-Fired Catering, Kuki’s, Sideway Street Catering and El Grullense Authentic Mexican Food. Drinks include a Mad Otter beer garden and a Ketel One courtyard. Tickets, which cost $25 or $15 for kids 15 and under, do not include refreshments. Kids’ activities include bounce houses, a rock climbing wall and face painting. Proceeds support the Monterey Jazz Festival’s Monterey County High School All-Star Band. For tickets call 831-622-8239 or visit the web site. Guests are allowed to bring blankets and lawn chairs to the event. Performers include the Chris Cain Band featuring Dan Castro, Tammi Brown and the Al James Band.

SAN FRANCISCO
Roka Akor

Treat dad to a decadent dinner at Roka Akor (801 Montgomery St.) on Sunday, June 19 and enjoy Executive Chef Roman Petry’s three-course tasting menu. From 5:30 p.m.-10 p.m., fathers can indulge in delicious robatayaki dishes such as Wagyu Filet Tartare with almond black truffle aioli, truffle caviar and quail egg; Madagascar Tiger Prawn with yuzu koshu chili and lemon; Prime Dry Aged Rib Eye with wafu dressing; and Yuzu Custard Doughnuts with strawberry sorbet.  The special tasting menu is priced at $75/person for a minimum of two people. The regular dinner menu will also be available. Reservations are strongly recommended and can be made at 415-362-8887 or OpenTable .

Presidio Social Club
Join Presidio Social Club in celebrating Father’s Day with the 10th annual debut of the restaurant’s Sunday Pig Roast series. Beginning on Father’s Day and running every Sunday through mid-October, the restaurant will be serving a savory three-course dinner for $45/person including a fresh Butter Lettuce Salad, a main course of Roast Pig with Crispy Skin, and Pastry Chef Rene Cruz’s famous Pineapple Upside Down Cake. Executive Chef Wes Shaw will be roasting whole pigs in a Caja China adjacent to the restaurant’s coveted covered patio. $10 Mai Tai specials will also be available on Father’s Day. For reservations, call 415-885-1888.

La Mar
Celebrate Father’s Day on the waterfront at La Mar Cebichería Peruana. To commemorate dads, La Mar will offer $1 Chilcanos all day for every cebiche purchased. A staple in Peru, the Chilcano features pisco, ginger beer, and bitters. Reservations are recommended and can be made by visiting the restaurant’s web site  or calling 415-397-8880.

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2015 Big Sur Foragers Festival Fungus Face Off Results

A winning dish from Carmel Valley Ranch with chanterelle, black trumpet, hedgehog mushrooms plus short ribs on a garlic crostini with sea salt and red radishes, courtesy of Carmel Valley Ranch Facebook page

A winning dish from Carmel Valley Ranch with chanterelle, black trumpet, hedgehog mushrooms plus short ribs on a garlic crostini with sea salt and red radishes, courtesy of Carmel Valley Ranch Facebook page

If you’re curious who won the Fungus Face Off at last weekend’s Big Sur Foragers Festival, I have the results. If you’re not familiar with the festival, it’s an annual weekend of gourmet food, first-rate wine and beer, entertainment, expert-led foraging hikes and the Fungus Face Off that is described as a “friendly chef competition with celebrity judges.” The event also raises funds for the Big Sur Health Center. This year’s Big Sur Foragers Festival raised more than $30,000.

For the Face Off, celebrity judges included Jim Dodge, Mike Hale of the Monterey Herald, Russ Parsons of the Los Angeles Times, and Wendy Brodie. Attendees had an opportunity to taste along with the judges and to cast their vote for “People’s Choice.” Participating restaurants were The Restaurant at Ventana Inn Executive Chef Paul Corsentino, Chef Sean Garrett, Fernwood, Chef Johnny DeVivo, Porter’s in the Forest at Poppy Hills, Chef Phillip Burrus, Esalen, Chef Tim Wood, Carmel Valley Ranch, Chef Evan Lite, The Beach House at Lover’s Point; Chef Brendan Esons, Big Sur Roadhouse; Chef Tony Baker, Montrio Bistro / Baker’s Bacon and Chef Steve Johnson and Mike Behan, TusCA Ristorante at Hyatt Regency Monterey Hotel and Spa.

Here are the Face Off results:

Winner of Best Dish Using Wine and People’s Choice Award Winner: Carmel Valley Ranch
Chanterelle, black trumpet, hedgehog mushrooms with short ribs on a garlic crostini with sea salt and red radishes

Winner of Dish Most Easily Adapted to Home Cooking: The Beach House at Lovers Point
Mushroom and pork Suigow with shitake, oyster, porcini and portabella mushrooms with a truffle soy butter

Winner of Most Nutritious and Healthy: Big Sur Roadhouse
Drinks with a variety of marinated wild mushrooms (Drinks include Wood Sorrel Ale; Huckleberry Fizz with Big Sur Spring Water and Pine Needle Bay Laurel and Spearmint Tea with Big Sur Honey)

Winner of Best Use of Local Ingredients: The Restaurant at Ventana
Candy Cap mushroom ravioli fried with chanterelle mushrooms, black truffle puree in a chanterelle mushroom broth with pickled chanterelles

Winner of Most Inventive Use of Ingredients: Porter’s in the Forest
Mushrooms 5 ways:  Pine nut aioli, fried lentil, burnt meringue (Mushrooms were pickled, roasted and sautéed and finished with chili sea salt)

Winner of Best Cooking Technique: Fernwood
Pork and chanterelle meatloaf with chanterelle butter gravy and a lemon microgreen salad  (The meatloaf was made with 4 kinds of pork and Fernwood house made bacon)

Winner of Best Vegetarian Dish: Esalen
Wild fennel salad with Esalen garden herbs, puree of Coke Farm celery root and pickled chanterelles

Winner of Best Table Display: Big Sur Bakery
Mushroom puppies with pate and Choux puffs with black trumpets, wild rice and hints of Umeboshi

Winner of Judges Pick for Best Overall: Montrio and Bakers Bacon
Black trumpet mushroom tart, dock candy cap jelly, Foie Gras parfait, Bakers Bacon and pine needle syrup

Winner of Dish with Most Complex Flavors: TusCA Ristorante Hyatt Regency Monterey Hotel and Spa 
Sea scallop with coconut carrot broth, roasted shitake mushrooms, fresh Enoki mushrooms, lime caviar as well as a Thai basil leaf

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