Showing posts with label Monterey. Show all posts
Showing posts with label Monterey. Show all posts

Wednesday, September 30, 2015

Morgan Makes the Most of Monterey

It's a chilly morning, even in early September, but that's just the Santa Lucia Highlands (SLH) showing off, modestly in a cloak of fog. People grow grapes here for the great swings of temperature, and the surge of marine layer that barrels down the Salinas Valley from Monterey Bay. That cool-in-the-morning-warm-into-the-day pattern leads to a long growing season. That's a lot of hang time for fruit, and the flavor just builds.

Want to read the rest then do so at KCET's Food Blog.

Wednesday, September 2, 2015

Hahn's Got Monterey on the Wine Map

Hahn Family Wines has something to crow about, and not just because "Hahn" means rooster in German. The sneakily large outfit (producing about 400,000 cases annually) that builds its top wines from small lots is one of the stars in the blossoming Santa Lucia Highlands (SLH) Appellation. That's a still-under-the-radar spot you might have viewed while flying up the 101 from Gonzales on your way to San Francisco.

Want to read the rest then do so at KCET's Food Blog.

Friday, October 21, 2011

Do You Know the Way to Monterey?

Moments do resemble ads sometimes, and such was the case with a lovely-and-a-half dinner we had the great pleasure of hosting earlier this summer. It's mighty fun to hang with cool people under the wisteria-covered arbor in the backyard of our Spanish charmer. Thanks to everyone and everything and all the planets aligning etc.

And then Matt Kettmann, Indy colleague, went and wrote it all up too:

In an evening of culinary highlights, perhaps the happiest words we heard on a warm night in a backyard on Santa Barbara’s Westside this past summer were these: “I have these little presents to give out.” So said chef Danny Douglas (dannydouglascatering.com) as he presented the 10 of us with his main course, succulent halibut filets cooked in paper and just this side of done, served alongside asparagus, bok choy, and shiitake mushrooms. “Wow,” said The Indy’s food editor, George Yatchisin, our host for the night. “That smells great without even opening it.”

Want to read the rest, then go do so at the Indy's site.