tag:blogger.com,1999:blog-117890352024-03-15T18:10:14.712-07:00Cachagua StoreA country store, hidden in the mountains 25 miles from the Carmel coast. Now an idea, a philosophy maybe. Michael Jones...Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.comBlogger687125tag:blogger.com,1999:blog-11789035.post-82454777768057275662024-02-22T12:20:00.000-08:002024-02-22T12:20:07.697-08:00Miracle on IceMiracle on Ice
Weird anniversary today.
In 1980, Jane was working the front desk at the Lodge (for $7 an hour) and was pregnant with Brendan.
During her shift, she noticed that she was spotting some blood. Concerned, she called her doctor (Dr. Thorngate). Of course, she couldn’t get through to the doctor, so she described her symptoms to the nurse.
“Oh. It looks like you are having a miscarriage. Save the tissue and bring it with you to your next appointment.”
Jane lost it…to the point where her friends at the desk called me to please come and get her.
Valentine and I drove down to the Lodge and literally had to carry Jane out to the car. She was hysterical. With good reason.
Meanwhile I called good old Peter Dintiman, our brand new doctor buddy in Colorado.
“That is bullshit. Get her out of there. Tell her to just take it easy. Don’t run or jump around. Bring her here and I’ll talk to her. Oh, and get another OB-Gyn!”
So I did.
I got a rental car, packed up Jane and our ski equipment and we drove to Telluride. As one does during a miscarriage.
It’s a great drive we have done a hundred times: through the Mohave, across northern Arizona, then through Navajo country and Canyon de Chelly and the Four Corners tofinish in the San Juan mountains.
It started to snow when we left Cortez, and quickly became a blizzard. We were racing to get to Telluride before the roads closed, and I was driving faster and faster. Being stuck in the San Juan’s for days was not part of the plan.
By the time we hit Rico, it as a full fledged blizzard with hardly any visibility.
We knew Rico…the snowiest town in the lower 48 states! Rico also had a girls softball team in the local league who often played in Telluride. The Rico team was sponsored by a bank robbing gang, the Rico Freako’s. When they came to our town they’d post up in our bar, complete with automatic weapons, lines chopped out on the juke box, etc. A fun bunch from a fun town.
Rico, unbeknownst to me had a big, wide country main street..wide enough for a team of horses to do a u-turn with a big ore wagon. Therefore, when they plowed they piled up the snow in the middle of the street, creating two lanes.
I came barreling into town with no viz and no clue at 40 mph and hit the big snow pile like Sherman hit Atlanta. The rent-a-car rolled a time or two as it crashed through the barrier, but somehow finished right side up on the top of the heap.
This was great fun for the locals in the bars. When they found out we knew the Freako’s, they rallied, and in no time we were pulled back onto the flat with just some slight stonewashing and a newly 10 wired muffler.
Don’t run or jump around, right?
We barely made it into town. Peter was, for once in his too short life, a kind, calming influence.
His verdict: if the baby survived the car crash, Jane was good to go. To go skiing that is! “Just take it easy. No moguls!”
So we did. The storm kept on burying the town and slopes in feet of powder, so it was an ethereal experience…smooth, silent, drifting in a cloud of snow.
The US hockey team was playing Russia in the gold medal final at the Olympics in Lake Placid. In the era before cell phones and internet, the lift attendants were all listening to the match on transistor radios and had chalk boards at the bottom of each lift with the progress. To add to the frisson, the great Ken Dryden, my fraternity brother from Cornell was the color commentator.
Russia1-0 after nine minutes.
We score after 17 minutes!
Russia takes the lead again.
With time running out, our guy shoots from the blue line…and we sink the rebound! 2-2! The Russian coach is so pissed he benches his #1 goal keeper, Tretiak.
Second period, Russia scores, we don’t. Russia 3, US 2.
Fuck.
Then, we score twice in the final period. Our goalie stops 32 shots from the frantic Russians, and the US holds on!
It’s hard to describe the joy in that (then) tiny mountain town.
The Miracle on Ice for everybody in town and the country, along with our own private miracle:Brendan was born exactly seven months later.
Dr. Vogelpohl presiding, by the way!
And, Doctor Peter is Brendan’s godfather. Of course.
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-71915867477981204762023-01-07T20:30:00.004-08:002023-01-07T20:38:32.761-08:00What We Do....Whoops! I guess it has been a while since I updated all y'all on the happs here. <br>
We are open for sure every Sunday 10-2 for breakfast, brunch and early lunch. <br>
We also have occassional popup Monday Night Dinners... <br> <br>
Meanwhile here is our Sunday set up. <br>
There are no prices listed because we have stopped charging a specific price for food and service. <br>
We leave that up to you. <br>
We are open inside and out. On rainy days, reservations are strongly advised. Tables by the fireplace are at a premium. <br>
Please note: if you think you have made and on-line rezzie...it is a fantasy. This right here is the extreme end of our on-line prescence. <br> <br>
69 West Carmel Valley Road at Massa Estate <br>
831-238-5297 <br> <br>
Cachagua Store Sunday Brunch. <br>
Eggs any style, or <br>
Eggs bennie: Meyer lemon hollandaise, our smoked OraKing salmon, grilled salmon or Nueske’s ham or bacon, or Corralitos sausage (Andouille, German, Cheesy Bavarian, Linguisa), sous vide sirloin and or veggie and chanterelles <br>
Local chanterelles and soft scrambled eggs <br>
Simple omelets (veggie, salmon, meats, cheeses (Schoch, Laura Chanel goat cheese, mozzarella) <br>
Juevos Rancheros: Poached eggs with chile colorado de rez,puntas de rez, or lengua en salsa ranchera and King City pink beans <br>
Includes buttermilk blueberry pancakes, organic OJ, coffee <br> <br>
Corralitos sausage (German, kobasica, cheesy Bavarian) w Muia mustard and our kraut <br>
Famous fandangos (Asiago/scallion bruschette) <br>
Paul Bocuse pumpkin soup with toasted Salinas Valley sweetbreads. <br>
Werner Kalmus saffron salmon soup with leeks and potatoes <br> <br>
After 11:30 am <br>
Chanterelle risotto with Barry Powell foraged chanterelle and poached egg <br>
Roast Massa Ranch brussels sprouts with Nueske bacon, Han Kook Market kim chee, balsamic and maple syrup <br>
*Amanda’s kale salad with her amazing sesame dressing <br>
Schletewicz Farm citrus salad with shaved fennel, baby arugula, walnut oil and candied pecans <br>
Amanda’s Cachagua Road cold smoked salmon with capers and sweet Phil Foster onions <br>
Roast beef salad: Mesquite grilled sous vide beef with spring onions, Borba Farm winter heirlooms, capers, sweet onions <br>
Kathy Lambert’s special sandwich: grilled Nueske’s ham, Schoch Junipero cheese, Jane Flower tomato jam, baby arugula <br>
Sous vide Salinas Valley sirloin sandwich with kale salad <br>
Beef bourguignon with our fettucine, Borba Farm french green beans. <br>
Syrah braised short ribs of Salinas Valley beef <br>
Ashkenazi style braised Wagyu beef tongue with capers, rice, etc <br>
Lengua (Wagyu) en salsa ranchera with King City pink beans <br>
Grilled OraKing salmon with Momie’s dressing, etc <br>
Puntas de rez with smoked Oaxacan pasillas, King City pink beans, Forbidden rice, etc. <br> <br>
Desserts <br>
Carl Muia olive oil cake with Ichigo Ranch hydroponic strawberries, coulis and Valrhona white chocolate crema inglese. <br>
Valrhona single source Araguani 72% chocolate crema inglese with sea and river salts and Carl Muia Carmel Valley freshly pressed olive oil
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-19530581383291699872022-04-13T22:08:00.000-07:002022-04-13T22:08:10.145-07:00Plus ca change....plus ca change pasRe: Sunday and Walking The Christians.<br>
Dear Christians:<br>
We are probably the most open minded restaurant this side of Dharma’s on 41st in Santa Cruz.<br> You can wear a Southern Battle Flag T-shirt here (Tim’s great grandfather died fighting for the South in the same battle where my great grandfather was wounded. They might have shot each other!). <br>You can wear IRA shirts, and British rugby shirts.<br> You can wear ManU jerseys, even though we are Liverpool and Barca folk (Real Madrid….not so much!)<br>
Sorry, you can’t wear a t-shirt with a rainbow and some bullshit words like: “Jesus hates the sin, but loves the sinner”. Hashtag: GTFOH!<br>
I grew up as the bishop’s altar boy in Reno. My Ancestry.com tree is stacked with Jesuits and Sacred Heart nuns as far as the eye can see. I am cool with Jesus and God and their Whole Crew. I can still say the Our Father in Latin…so back off.<br>
My memory of the Jesus I met in the scriptures was a revolutionary guy who lived at home with his mom until he was 33, hung around with a dozen dudes, and whose best female friend was a hooker. Where do you get “homosexuality is a sin” from that? <br>
The only time he actually got his ire up was when he laid the lash to the bankers and moneylenders in the Temple. What was it you do for a living again?<br>
My Amanda just spent a month overseeing the passage of my mom from this side to the next side. The last ten days she spent 24-7 by her bedside, praying her soul out, trying to connect Pat (and herself, and us) to the Whatever Comes Next. <br>
In Amanda’s world you don’t pray to one guy or one thing…..you just fucking pray. Somebody will hear, and that Something is probably beyond our feeble tries at definition.<br> The experience itself is transformative.<br>
Amanda had in the Jews. She had in the Buddhists. She had in the Unitarians. She had in the kindest, sweetest spiritual lady with crystals. She had in Father Emil for Last Rites…..not to mention the daily visits from the Shamanae nurses from the Hospice. The vibe was intensely spiritual, peaceful and supportive.<br>
One day I arrived for a visit from trying to keep all our balls in good juggling mode, and Amanda made me sit in the yard for an hour with a glass of bubbly until my energy matched the house’s.
At no time were any of these devotedly spiritual people anything but positive, generous and loving. Zero judgment or condescension…..even from the Catholics. Against the enormity of transformation and death….petty Earthly squabbles vanish.<br>
You think Jesus gives a shit who has sex with who? Jesus is fucking Jesus, you morons!<br>
Just because you are a hypocritical, judgmental asshole…don’t flatter yourself that God made you in his image. Production line errors are common. Consider yourself a spiritual Pinto, and believe me, The Factory is anxious to recall your model before you do further damage to The Brand.<br>
I worked in Swiss and French kitchens long enough to become toxically allergic to arrogance and condescension. It puts me off my feed.<br>
So…..please move your pure, virginal buttholes on to the next restaurant.<br>
Perhaps they will be silly enough to believe that the customer is always right.<br>
Yours in Christ,<br>
Mikey
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-19903776885477600222022-03-19T14:34:00.003-07:002022-03-19T14:34:44.772-07:00Back at it.....<b>Saturday Garden Catering Menu </b><br>
Instant COVID-19 Test (for two) free<br><br>
*Amanda’s kale salad with her amazing sesame dressing $9<br>
*Cachagua Store Pear Salad: yuzu:dressing, parsnip chips and Pt. Reyes blue cheese $12<br>
*Industrial Eats Rt 246 salad: Oro Blanco, Cara Cara, tangelo, navel, Meyer citrus with garden cress, candied pecans, Schoch Junipero cheese $14<br>
*Massa Ranch grilled organic brussels sprouts with Nueske bacon and Han Kook kim chee $14<br>
Grilled Hog Farms organic asparagus, Linda Ferasci poached eggs, Rebecca’s sheep feta $14<br><br>
*Amanda’s Carmel Valley oak smoked wild Monterey salmon with capers and onions $14<br>
Hawaiian style poke (ahi tuna) with soba noodles, seaweed salad and spicy cuttlefish $14<br><br>
Kathy Lambert’s special sandwich: grilled Nueske’s ham, Schoch Junipero cheese, Jane Flower tomato jam, baby arugula $16<br>
Mesquite grilled Wagyu sirloin with wedge salad and blue cheese dressing $20<br><br>
Grilled OraKing salmon with Momie’s dressing, Hog Farm asparagus, forbidden rice, etc $22<br>
Monterey Bay wild rockfish Catalan style (capers, olives, tomato), sides $22<br>
Salinas Valley syrah braised short ribs with our fresh linguine $22 <br>
Mesquite grilled Mishima Ranch Wagyu sirloin with sides or as a sandwich with garden salad $16 (after 12:45)<br> <br>
<b>Desserts</b><br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese and P and K Farm strawberries and strawberry coulis $8<br>
Valrhona Araguani chocolate crema inglese with river and sea salts and Muia EVOO $10<br>
Vasquez Ranch strawberries with strawberry coulis and white chocolate crema inglese $8<br>
Contact Us: Text or Call 831-659-5100; Massa Tasting Room, 69 West Carmel Valley Rd
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-64649932857040306342022-02-13T01:43:00.000-08:002022-02-13T01:43:01.521-08:00Dina SyndromeDina Ruiz syndrome tonight: where the man in the power couple tells me "no more wine for her". <br>
At cocktails.<br>
Before the Echezaux, the Montrose and the Yquem.<br>
I don't serve drunks, but I do serve funny, irreverant, ironic women who raise the level of discourse.<br>
I mean....I live with Amanda! You want to hear truth? Buy her a large sake, and pucker up.<br>
Amanda and Liz have this look they get when the menfolk talk over them and ignore them.<br>
It is not pretty.<br>
We call it Dina Ruiz Syndrome from a small dinner party we did back in the day.<br>
Clint and Dina, the Pine Cone couple, our intellectual Republican hosts, and a few grindingly boring folks.<br>
Dina was fun. She may have even danced around spontaneously at cocktails.<br>
When the table of eight sat and I started serving the first wine, Clint put his hand over Dina's glass.<br>
Fuck you, buddy. What gives you the right? You are a guest in someone's house, and being served by a professional.<br>
Oh, your wife's behavior makes you uncomfortable, and so you want to shame her in this small, powerful group?<br>
Wow.<br>
One nice thing about being a waiter, sommelier, bartender, etc is that we represent the bedrock of human interaction. You need to eat, you like to drink? Well, asshole there are rules we have worked out over a few thousand years.<br>
Be nice, be civil, respect each other enjoy, each other's company, wit and wisdom.<br>
You might learn something.<br>
And fuck a whole lotta "Don't serve my wife".<br>
Y'all are lucky she bothers to talk to you..<br>Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-76223606431864807372022-02-11T15:03:00.002-08:002022-02-11T15:03:54.706-08:00Wuv, twoo wuv.....Reposting this romantic story from 2005in time for Valentine's Day. Hope it works!
Otherwise just search the blog for "Runaway"
https://www.blogger.com/blog/post/edit/11789035/112028854156952090
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-11719436426195394782021-11-24T22:22:00.000-08:002021-11-24T22:22:07.451-08:00Ghost of Turkeys Past
We have worked the last 30 or so Community Thanksgivings in a row, so there is some compulsion/addiction/PTSD to continue to cook the American Traditional Brown Meal on third Thursdays in November.<br>
I had to order turkeys in August…not because of some failure of Joe Biden, but because of the continuing failure of the American meat industry to recognize the value of its workers and: a) protect them against a devastating disease in the workplace; and b) pay them actual money for doing the worst job in North America.<br>
A job so stressful and awful that no actual North North Americans will do it….at any price.<br>
I ordered two turkeys….Diestal organics. We had already decided to have nothing to do with the Community Thanksgiving shit show, but last year we had a Beach Boy and a dear friend panic at the last minute looking for a turkey….so two seemed like a good call.<br>
And…turkey dinner is Amanda’s favorite meal. And the hounds like turkey.<br>
Twenty years ago or so was our first Thanksgiving after buying the Cachagua Store. We were feeding our normal 300 or so in town, plus we were on site to protect the 50 or so meals that were supposed to be dedicated to Cachagua. Town folks had to come to us to get the food for town folks, so Cachagua was in the cat bird seat.
Back then, the original values of my Mom and Dorothy and June Campbell were still in play: Thanksgiving wasn’t cheap food slopped in a to go container, but real food served on china, with linen and flatware….and even glasses for the wine. Yes….wine.<br>
I think I did 30 turkeys that year. Plus all the sides, etc.<br>
The deal with working for Pat, Dorothy and June was the food had to be fresh and hot. Normally the Thanksgiving free dinner folks start cooking the turkeys a week or so out, and just reheat them. Along with everything else.<br>
No, no, no, no with those ladies.<br>
To have 30 hot/warm fresh turkeys by 11 am, I had to start early.<br>
I had two ovens that could hold three racks of sheet pans each. We brined the turkeys in our walkin the day before, then cut them all in half. We cut out the backbones, roasted them to make gravy.<br>
I think I started about 1am in actual turkey cooking. I could fit three half turkeys on a sheet pan, three pans to an oven…two ovens. So nine turkeys at a time. 2-3 hours per load, three loads, 27 birds, plus three for Cachagua later.<br>
It wasn’t just throw them in and forget them. I had to take each sheet pan out, flip it around, and move it up and down in the oven to make sure they all cooked evenly.
At that time we had inherited Dave Fox…a local houseless person who pretended to tend bar in the Pub, and who slept on the floor of the bar at night. Bartender, night watchman, burglar alarm.<br>
Except that Dave was nearly deaf. Sometimes in the mornings it took actual gunfire or small explosives t wake Dave up to open up the Store for us and actual customers.<br>
That night I started at 1am when Dave closed the bar. I set up next to my ovens in a sleeping bag, and Dave set up next door in the Pub.<br>
I set my alarm so I could get up every hour and switch out the sheet pans of turkeys, front to back, top to bottom, middle to top, etc.<br>
After four or five shifts of switching roasting hot pans on an hour’s nap, I was getting a little bit punchy. This time I staggered a bit, slipped and dropped the edge of the sheet pan…and poured boiling hot turkey fat on to my stocking clad feet.<br>
I screamed bloody murder, shoved the pan back in the oven, and ripped off my socjk….taking all the flesh off my foot with it.<br>
I screamed again. Fuck.<br>
“Mike? You, Ok?” Dave came around the corner of the kitchen. At a dead run.<br>
Are you fucking kidding me?<br>
“Here. This will help.”<br>
Dave was holding up and ice cold beer and a Vicodin….<br>
Cachagua first aid.<br>
That is when I first really knew I was home out here.<br>
Thanks, Dave. <br>
Miss you, and Amanda and I think of you and laugh and laugh every Thanksgiving.<br>
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-61893190964295913962021-11-20T12:29:00.003-08:002021-11-20T12:29:48.459-08:00Take out Menu.....Interesting TimesSaturday Take Away Menu<br>
While our landlords battle it out in court we will be open for on site catering in the garden sporadically. We are wide open for midweek dining, as always.<bk> Call or text 831-659-5100 to order. We deliver in the Village.<br><br>
Prices include tax and tip.<br>
Infamous Fandangos: asiago/scallion bruschetta $7 <br>Corralitos sausage with Muia local mustard and our sauerkraut $6<br> Cast iron grilled Borba Farm padron peppers with river salt and EVOO $8 <br>
Gazpacho Andaluz (heirloom tomatoes, roast peppers, etc) $7<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Rebecca’s local feta, Pt. Reyes blue; lactic fermented carrots, pineapple/fennel relish, our cherry membrillo, red onion/black pepper compote, local fermented cherries $16<br><br>
*Amanda’s kale salad with her amazing sesame dressing $9<br>
*Cachagua Store Pear Salad: yuzu:dressing, parsnip chips and Pt. Reyes blue cheese $12<br>
Roast Borba Farm baby cauliflower with Schoch Farmstead Junipero cheese and raw yoghurt $10 <br>
*Amanda’s Carmel Valley oak smoked wild Monterey salmon with capers and onions $14<br>
Hog Island oysters with yuzu vinaigrette $10 <br>
Kathy Lambert’s special sandwich: grilled Nueske’s ham, Schoch Junipero cheese, Jane Flower tomato jam, baby arugula $16<br>
Mesquite grilled Wagyu sirloin with wedge salad and blue cheese dressing $20<br>
Homage a Tout Va Bien: Entrecote grille avec chanterelles $24 (NY strip steak)<br>
Duck tacos: Sonoma Muscovy duck with mole verde, duck cassoulet, red rice $14<br>
Grilled wild Monterey Bay salmon with Momie’s dressing, Borba green beans, red rice, etc $22<br>
Salinas Valley syrah braised short ribs with our fresh linguine $22 <br>
Mesquite grilled Mishima Ranch Wagyu sirloin with sides or as a sandwich with garden salad $16 (after 1:45) <br><br>
Desserts<br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese and Vasquez Ranch strawberries and strawberry coulis $8<br>
Valrhona Araguani chocolate crema inglese with river and sea salts and Muia EVOO $10<br>
Vasquez Ranch strawberries with strawberry coulis and white chocolate crema inglese $8 <br>
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com3tag:blogger.com,1999:blog-11789035.post-2148462656444920512021-10-28T19:34:00.002-07:002021-10-28T19:43:30.026-07:00Bang bang.Hey...I know the Alec Baldwin/Rust thing has been hashed over...and over.<br>
Now everyone involved is pointing fingers, trying to dump responsibility for the completely avoidable death on set.<br>
As probably one of the only (or very few) gun guys (except for Barry Powell and Lyle Linares) all y'all will ever see on your feed, there are some lessons here.<br>
The iron clad rule among gun folk is that....if anyone hands you a weapon and says it is "cold" or "unloaded", you never believe them.<br?
Open the action and check.<br>
Not only that, you look down the barrel and make sure that there is nothing in the barrel....pistol, rifle, shotgun...doesn't matter.<br>
If you don't know how to open the weapon, ask. <br>
Trust, but verify.<br>
Brandon Lee was killed....not from a live round as seems to have happened last week....but by a fragment in the barrel left by a previous discharge.<br>
Anyone hands you a weapon....even your best friend, dad, mom, boss.....you check.<br>
Not to doubt them....but shit happens.<br>
If there are rounds visible...you take them out and check to make sure they are blanks or whatever they are supposed to be.<br>
You can not only kill someone in front of you, but you can kill yourself. <br>
You can shoot your balls off. It happens all the time.<br>
Even if there are no rounds in whatever chamber, you still look down the barrel.<br>
It is like passing a knife in the kitchen: all of us would agree that you never hand anyone a knife blade first. <br>
It is not polite, and is not safe.<br>
Anyone from that set who tries to pass blame downhill is an asshole.<br>
Never, ever, ever take a weapon from anyone whoever without checking yourself to make sure it is safe.<br>
And.....even so....never, ever, ever point a weapon at anyone you don't want to actually kill. <br>
Right now.<br>
Gun folk take a lot of heat for being retro assholes.<br>
No one I know involved in guns would ever have accepted a weapon and pointed it at a human or animal without checking to make it safe.<br>
Drunk or sober.<br>
So...fuck a whole lot of Alec Baldwin.
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-74148981733806832192021-10-22T23:19:00.001-07:002021-10-22T23:19:30.790-07:00Life in the Fun ZoneQuick update on our various Glove Box projects.<br>
Our houseless friend....we grabbed her new leggings, a new backpack, a new down vest. Socks from Costco, of course.<br>
Still haven't managed an actual private shower for her since July....and no more daily coffee funding. Oh, well!<br>
A little trickle for our "on the spectrum" genius kid, ditto a trickle for our food folks and our ex Cachagua single mom who just needs to pay the PG&E.<br>
I worry about our house-less friend. I don't know if any of y'all have ever had to apply for help from the state, but it is seriously demeaning, complicated and invasive.<br>
At one point when we owned the Cachagua Store, our income was so low that Amanda qualified for food stamps, etc.
The County sent a form, un invited....and still send forms.<br>
On the form, she was supposed to even declare the value of her wedding rings.....which we still haven't got around to, by the way.<br>
The process is so complicated, and so degrading (probably by intent) that folks turn away.<br>
Like our houseless friend.<br>
She lost her phone service....because her dickhead son (Army colonel) never followed through with the promised phone.<br>
Her iPhone is in my Glove Box......but he promised her. so she is still waiting.<br>
She lost her EBT card because because she is now past the point of being able to deal with bureaucracy....and they can't contact her because she has no phone.<br>
It is winter now....and she can't stay in her place between 7am and 9pm. She doesn't want to have to ask for help, because.....she has pride. She is our neighbor.<br>
Her physical health seems to be spiraling down, along with her mental health. <br>
No public transport to health services (it takes three or four hours to get to Natividad from the Village...each way), and then there is all that paperwork.<br>
Our lady has lived and worked in the Village for 30 years....steady.<br>
Amanda and I do what we can.....but in the end, we are daily watching our friend die by degrees.<br>
My 14 year old, cherished dog is also dying by degrees......His friends have all passed, and we are preparing ourselves for that sad,sad day. <br>
Every day we also wonder.....how and when will Mary die? Who will find her?<br>
Will she get more respect and concern than my dog?<br>
As if......
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com2tag:blogger.com,1999:blog-11789035.post-59616206991123420182021-10-22T22:26:00.002-07:002021-10-22T22:26:35.959-07:00What is fun.We might whine a little bit at the prospect, but in the end our favorite favorite food service experience this past year or so has been....private dinner for two or four or six in the garden here at Massa.<br>
It makes no economic sense...but no one still left in the restaurant world has economic sense as a driver of why they go to work each day. <br>
I love small dinners because it is just me and a few guests. No menu, no pricing....we just work it out on the spot.<br>
I get to cook what is super fresh....and easy (I am cook, waiter, busser, etc) and the interaction is direct between us all.<br>
One of the worst things about our business is that all the chefs you know fret and worry coming up with menus that try to predict what all y'all might think about ordering.....two or three days hence.<br>
It's a nightmare with no end.<br>
In little dinners, we are all in control....guests and cooks.<br>
As I said...there is no money in it....but there is a huge amount of satisfaction.<br>
Enough to remind us all about why we actually go out to eat, and why we folks in the back actually work all day to make food to please people.
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-80189001205366177722021-09-11T21:05:00.005-07:002021-09-11T21:41:07.423-07:00That Day Again, ReduxThe damage, and the heroes surrounding 9/11 echoes long after the actual day twenty years ago.<br>
Here is my go to 9/11 story:<br>
My friend DJ Skelton is wild and fun, an athlete and food nut, and a dedicated retired US Army major. DJ was enlisted, out of South Dakota and our local DLI in Chinese languages. DJ doesn’t hide his light under a bushel, so next thing you know he is one of the very, very few enlisted enrolled at the US Military Academy at West Point.<br>
We met here when he was at DLI the second time around, and bonded over food, and wine, and general crazy and fun, with a serious side. We put 2500 crosses on Carmel Beach in 2005 to commemorate our kids killed in action, and again two years later when the number had ballooned to 6500.<br>
DJ himself was always that guy. As a sophomore at West Point with rock climbing skills he volunteered after 9/11 to come down and help search the wreckage for survivors….well, we all knew. DJ was assigned to work closely with one particular fire house from Staten Island, and always proudly wore the t-shirt they had given him as thanks after a couple of weeks of hard, dangerous and ultimately fruitless effort.<br>
DJ himself barely escaped being one of those numbers after being badly, badly wounded at the 2nd Battle of Falujah in November 2004. I think he stopped counting at 80 or more operations for repairs that continue to this day. He always has been, and still is, the go-to guy to try to stop military suicides, to build back wounded soldiers hearts and souls after war has done its damage….at the expense of his career. DJ does not suffer fools gladly, whatever their rank….and has the most open and giving heart of anyone you are likely to ever meet.<br>
For years I taught a Stanford class of incoming sophomores called Sophomore College (SoCo) in early September each year. Kids were supposed to come down for three weeks before classes to learn marine biology at Hopkins Marine Station. Luckily, the lead prof (Stuart Thompson) was a recovering beatnik so we changed the curriculum. We took the kids to Big Creek, to Tassajara for work period, out to the Store and the wineries, etc, etc etc. Our goal was to try to change them into actual humans before they took over running the world.<Br>
I myself had a minor brush with 9/11 but it affected me deeply. The way I think about food and hospitality, and the importance of community changed forever that day. When I met DJ we were of one mind about trying to integrate the lives of all those who serve with those lucky folks who have no clue they are being served. Hence the crosses on the beach, bring soldiers out to the Store, etc.
In 2011 I was doing my normal SoCo thing when I discovered that one of the girls dad was a New York City fireman who had died saving people in the towers on 9/11. She was seven, and was obviously still wrecked each year when the anniversary came around. She was a tall, beautiful, super smart, intuitive girl…but she was haunted. There was damage below the water line.<Br>
We talked about it with the group, and decided to do a mini memorial on Carmel Beach for the 343 firemen who were killed on 9/11. I had the stakes still, and we made cross pieces with the name of each firefighter, their date of birth and their firehouse and engine number, etc. We lined them up perfectly in a grid just be the 13th Street cove, and hung garlands and flowers and gathered shells….especially the one for her dad.<Br>
It was immensely sad. The SoCo groups and I spend three meals a day together, day after day, and you get really close. Our girl was sharing deeply personal stuff about growing up without her “hero” dad. Hero to everyone in the world…but she had grown up as the only little girl in her class without a daddy at all those events kids love to have their daddies come to. Sports, dances, graduations….It was almost like: “Why did you die for people you didn't even know, and leave me alone all this time? Why my dad?”
I had called DJ to let him know what we were doing. He was super busy being an actual Army Captain at DLI at the time, but promised to come by the beach.<br>
We had all the crosses lined up and decorated and our girl was sharing her heart and story as we sat around a fire at 13th.
DJ came down the stairs to the group…..wearing the t-shirt from her dad’s engine company on Staten Island.<br>
DJ had spent two weeks searching through the wreckage of the towers, looking for her dad.<br>
The two of them went off by themselves to talk. For a while.<br>
I don’t know what was said, but our girl came back transformed. She was a different person. It was as if all the pain and anger and abandonment at losing her dad had washed away. The hurt was still there clearly, but DJ’s words and comfort had given her an entirely new outlook and perspective on her dad and his sacrifice….and her own sacrifice.<br>
Like I said at the beginning….their were heroes and awful damage on that day 20 years ago this morning, and there are other heroes walking still among us, still doing the work to shift that damage.<br>
While we have DJ's in our lives, we have hope.
Dedicated to 1st Lt Michael S. Parker, 75th Rangers.
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-82095451081830250702021-09-11T20:59:00.003-07:002021-09-11T20:59:24.070-07:00That Day AgainHey, folks. Thanks for your patronage with our wild, dysfunctional world these last 18 months. Thank you for your understanding and support.
I am increasingly not in love with Facebook, and this blog has been traditionally an actual blog. If you want to read fun (if dated) rants about food, etc.....search back before 2020. We are returning to blog/opinion/rant mode on this page.
For food/menu information please go to www.quietfoodcarmelvalley.blogspot.com
We are not getting younger, and like every restaurant everywhere in the world, have no staff to help. Please don't be mad if we can't transform ourselves into those insane guys we used to be. Right now we are me, Amanda, Brendan (thank you, Jesus) and Alex (thank you, Buddha). That's it.
We are open on Saturday and Sunday from 10:30-4 in the garden. Reservations are important, if you can be that guy. If you just see the flag out, and have a wild brunch hair....please pull in and check us out. All things are possible, even at the drop of a hat with weird demands. That is why we are still here. For the fun, and y'all are the fun.
Still, we are also happy (we are caterers!) to open during the week by arrangement for a dinner in the garden of any size (one diner is our minimum...but even that is open to discussion).
Peace,
MichaelTxacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-78427877170260205492021-08-01T10:39:00.005-07:002021-08-01T10:39:58.861-07:00Sunday BrunchThis is what we are up to today!
Sunday Garden Catering Menu
Cachagua Store Sunday Brunch; Eggs (duck or hen) bennie: Meyer lemon hollandaise, smoked salmon, wild Monterey salmon, Nueske’s ham, Corralitos sausage or smoked turkey,, Zeo tritip or bacon; simple omelettes, home fries, coffee, OJ $16
Infamous Fandangos: asiago/scallion bruschetta $6; Han Kook Market Kim Bap (vegan sushi) $5; Minazzoli Galia melon and prosciutto $8 Gazpacho Andaluz (Borba Farm organic heirlooms, etc) $7
Massa Estate cheese platter: Schoch Farmstead cheeses, Rebecca’s local feta, Pt. Reyes blue; lactic fermented carrots, pineapple/fennel relish, our cherry membrillo, red onion/black pepper compote, Minnazoli cherries $14
Borba heirloom tomato caprese salad: fresh mozzarella, our basil, Muia EVOO $16
Panzanella: Borba Farm heirloom tomatoes, our basil, fresh mozzarella, Muia, etc $16
*Street elotes: organic corn off the cob, spring onions, pasillas, Wisconsin butter $12
*Amanda’s kale salad with her amazing sesame dressing $9
*Cachagua Store Pear Salad: yuzu:dressing, parsnip chips, Pt. Reyes blue cheese $12
*Roast beef salad: mesquite grilled Mishima Ranch sirloin with capers, spring onions, & arugula $16
Wedge salad with mesquite grilled tritip, blue cheese dressing and heirlooms $20
*Hawaiian style poke: ahi tuna, seaweed salad, soba, spicy cuttlefish noodles $14
*Amanda’s Carmel Valley oak smoked wild Monterey salmon with capers & onions $14
Kathy Lambert’s special sandwich: grilled Nueske’s ham, Schoch Junipero cheese, Jane Flower tomato jam, baby arugula $16
Grilled OraKing salmon with beurre blanc, sprouts, black rice, etc $20
Grilled local Monterey wild halibut with caper beurre blanc, etc $20
Mesquite grilled Zeo Prime top sirloin cap with rice, potatoes, sprouts $20
Mesquite grilled (single!) Zio Brand pork chop with mango chutney $24
Desserts:
Beckmann’s butter crust apple pie with Jack Daniels caramel and vanilla ice cream $8
Butter crusted strawberry rhubarb pie with vanilla ice cream $7
Death by brownie: two chocolates, brownie, strawberries, coulis $9
Carl Muia olive oil cake with Valrhona white chocolate and Vasquez Ranch strawberries and strawberry coulis $8
Valrhona Araguani chocolate crema inglese: river and sea salts and Muia EVOO $10
Vasquez Ranch strawberries with strawberry coulis and crema inglese $6
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-16465261495789421752021-07-31T11:09:00.002-07:002021-07-31T11:09:32.277-07:00Recent menu.....Hey, folks: This is our Saturday garden catering menu, and essentially our to go menu. We are open Saturdays from 11am to 5pm or so, and Sundays for brunch from 10:30 am to 5pm. This is essentially our to-go menu as well.
We are also happy to open on any given day for private dinners of any number. Last night we did an impromptu menu for two folks who happened by and stuck their heads in the door.
Impromptu and spontaneous is our favorite thing, but a day or two's notice is better.
Thanks for your patience!
Saturday Garden Catering Menu
Infamous Fandangos: asiago/scallion bruschetta $6 Pinnacle galia melon with prosciutto $8; Han Kook Market kim bap (vegan sushi) $5
Gazpacho Andaluz (Borba Farm heirloom tomatoes, etc) $7
Massa Estate cheese platter: Schoch Farmstead cheeses, Rebecca’s local feta, Pt. Reyes blue; lactic fermented carrots, pineapple/fennel relish, our cherry membrillo, red onion/black pepper compote, local cherries $14
Caprese salad: 1# of Borba Farm heirloom tomatoes, our basil, fresh mozzarella, Muia EVOO $16
*Street elotes: organic corn off the cob, spring onions, pasillas, Wisconsin butter $10
*Carmelized Violini Farm brussels sprouts: Nueske’s bacon/Han Kook Market kim chee $12
*Amanda’s kale salad with her amazing sesame dressing $9
*Cachagua Store Pear Salad: yuzu:dressing, parsnip chips and Pt. Reyes blue cheese $12
Hawaiian style poke: ahi tuna, seaweed salad, soba, spicy cuttlefish noodles $12
*Amanda’s Carmel Valley oak smoked OraKing salmon with capers and onions $14
Roast beef salad: mesquite grilled tritip, spring onions, capers and heirlooms $16
Kathy Lambert’s special sandwich: grilled Nueske’s ham, Schoch Junipero cheese, Jane Flower tomato jam, baby arugula $16
Grilled Ora King salmon with beurre blanc, Violini asparagus, forbidden rice, etc $22
Grilled wild Monterey Halibut: beurre blanc, Borba Farm green beans, forbidden rice, roast potatoes, etc $18
Mesquite grilled Zio Brand top sirloin cap with sides or as a sandwich with garden salad $16
Double Duck: Confit of Sonoma duck leg with grilled cured breast, cassoulet, our kraut $22
Normal mesquite grilled Zio Brand pork chop with mango chutney $18
Desserts: Butter crust apple pie with vanilla ice cream and Jack Daniels caramel $8
Carl Muia olive oil cake with Valrhona white chocolate and Vasquez Ranch strawberries and strawberry coulis $8
Valrhona Araguani chocolate crema inglese with river and sea salts and Muia EVOO $10
Vasquez Ranch strawberries with strawberry coulis and crema inglese $6
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-73957017237474897282021-06-05T12:17:00.002-07:002021-06-05T12:17:12.680-07:00Menu for 5-6 June
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we open for Cachagua Store style brunch at !0:30, and look forward to the dulcet sounds of Rick Chelew after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. <br>
Famous Fandangos: asiago/scallion bruschette $6<br>
Monterey salmon, leeks and saffron soup $6<br><br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Rebecca's Garden Variety local feta; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Elotes: Mexican street corn with spring onions, pasillas, organic corn and Wisconsin 88% butter $9<br>
Violini Farm asparagus! Mequite grilled with Rebecca's Garden Variety local sheep feta, Mora Farm poached duck egg, Meyer lemon $12 <br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $10<br>
Lokal style charred Caesar salad with Asiago crisps $8
Amanda's amazing kale salad $7<br><br>
Hawaiian style poke: ahi tuna, seaweed salad, soba, spicy cuttlefish noodles $10<br>
Amanda’s cold smoked wild Monterey salmon with sweet spring onions and capers $16<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, tangelo, cara cara, Oro Blanco grapefruit, etc $12<br><br>
Mesquite grilled LE (Zio Brand) Almond top sirloin cap with Bhutanese red rice, Borba Farm green beans, Yukon gold butter roasted potatoes $16<br>
Grilled OraKing salmon with champagne beurre blanc, as above $18<br>
Grilled Mexican wild white prawns with asparagus, peas, cream, pasillas and angel hair pasta $16<br>
Grilled local rockfish with champagne beurre blanc, wild rice, Borba Farm green beans $12.<br><br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6<br>
Valrhona single source Araguani chocolate crema inglese with river and sea salts $10<br>
Vasquez Ranch organic strawberries $5 per basket<br>
Death By Brownie: our killer brownies with two chocolates and Vasquez strawberries $8<br>
OraKing salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Yuzu dressing $6.50
Muia EVOO $12 for 250ml<br>
Vasquez Ranch organic strawberries $6<br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-36708409260472690832021-05-21T21:30:00.003-07:002021-05-21T22:04:08.997-07:00Menu for May 22-24Mother Nature's gift of Monterey Bay Salmon is in...in limited quantities, but no less glorious<br>
We are now getting all of our meats from Elly Almond at Zio in Salinas. A great butcher with access to local critters. We are putting USDA prime tritips and a delicious top sirloin cap on the grill right now. <br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we open for Cachagua Store style brunch at !0:30, and look forward to the dulcet sounds of Rick Chelew after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
Famous Fandangos: asiago/scallion bruschette $6<br>
Monterey salmon, leeks and saffron soup $6<br><br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Rebecca's Garden Variety local feta; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Elotes: Mexican street corn with spring onions, pasillas, organic corn and Wisconsin 88% butter $9<br>
Violini Farm asparagus! Mequite grilled with Rebecca's Garden Variety local sheep feta, Melinda Friday poached duck egg, Meyer lemon $12 <br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $10<br>
Cachagua Store (Brendan) roasted baby beet salad with coconut chevre and balsamic reduction $12<br>
Amanda's amazing kale salad with mushroom risotto cake $9<br><br>
Hawaiian style poke: ahi tuna, seaweed salad, soba, spicy cuttlefish noodles $9<br>
Amanda’s cold smoked North Coast salmon with sweet spring onions and capers $12<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, tangelo, cara cara, Oro Blanco grapefruit, etc $12<br><br>
Mesquite grilled USDA Prime tritip with Bhutanese red rice, Borba Farm green beans, Yukon gold butter roasted potatoes $16<br>
Grilled Monterey Bay wild salmon with champagne beurre blanc, as above $18<br>
Grilled Mexican wild white prawns with asparagus, peas, cream, pasillas and angel hair pasta $16<br>
Petrale sole Veronique (spring onions, cream, champagne), black rice, Violini asparagus $14<br>
Grilled local rockfish with champagne beurre blanc, wild rice, Borba Farm green beans $12.<br><br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6<br>
Valrhona single source Araguani chocolate crema inglese with river and sea salts $10<br>
Vasquez Ranch organic strawberries $5 per basket<br>
Half garlic/rosemary roasted chicken $7<br>
Monterey Bay wild salmon $22 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Yuzu dressing $6.50
Muia EVOO $12 for 250ml<br>
Vasquez Ranch organic strawberries $6<br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com2tag:blogger.com,1999:blog-11789035.post-33213896200349855432021-05-15T10:26:00.002-07:002021-05-21T21:28:49.533-07:00SunshineMother Nature's gift of Monterey Bay Salmon is in...in limited quantities, but no less glorious<br>
We are now getting all of our meats from Elly Almond at Zio in Salinas. A great butcher with access to local critters. We are putting USDA prime tritips and a delicious top sirloin cap on the grill right now. <br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we look forward to the dulcet sounds of Rick Chelew after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
Famous Fandangos: asiago/scallion bruschette $6<br>
Monterey salmon, leeks and saffron soup $6<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Rebecca's Garden Variety local feta; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Violini Farm asparagus! Mequite grilled with Rebecca's Garden Variety local sheep feta, Melinda Friday poached duck egg, Meyer lemon $12 <br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $10<br>
Cachagua Store (Brendan) roasted baby beet salad with coconut chevre and balsamic reduction $12<br>
Amanda's amazing kale salad with mushroom risotto cake $9<br><br>
Amanda’s cold smoked North Coast salmon with sweet spring onions and capers $12<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, tangelo, cara cara, Oro Blanco grapefruit, etc $12<br><br>
Mesquite grilled USDA Prime tritip with Bhutanese red rice, Borba Farm green beans, Yukon gold butter roasted potatoes $16
Grilled Monterey Bay wild salmon as above $16
Petrale sole Veronique $12
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $18<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6<br>
Valrhona single source Araguani chocolate crema inglese with river and sea salts $10<br>
Half garlic/rosemary roasted chicken $7<br>
Monterey Bay wild salmon $24 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Yuzu dressing $6.50
Muia EVOO $12 for 250ml<br>
Vasquez Ranch organic strawberries $6<br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-19659427232510986262021-04-30T16:07:00.002-07:002021-04-30T16:57:25.441-07:00May Day Weekend!We are celebrating spring onions and leeks this weekend. Weird, I know.<br>
Chilled asparagus vichysoisse (potato/leek soup) is the bomb....takes me back to the Colony in the '70's. Jacque Kennedy, Truman Capote kind of place.<br>
Amanda's sister Gabrielle gave me a pie crust lesson this week. It was pretty hysterical, but I was able to stumble through it successfully.<br>
Spring onion, leek, potato and Schoch Junipero cheese pie. I know....weird.<br>
We finally (touch wood) found a reliable baby beet grower, so (against Brendan's wishes:"Dad, it's a twenty year old recipe!") we have four colors of nice beets again for beet salad.<br>
I found some USDA Prime Black Angus tritip which is going in the dry rub right now. Also a dozen fat Little Bear style double pork chops, and whole Mary's organic chickens are in the brine as I type<br>
And really nice black cod and local rockfish just arrived, with lots and lots of OraKing salmon.<br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we look forward to the dulcet sounds of Rick Chelew after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
Famous Fandangos: asiago/scallion bruschette $6<br>
Kim Bap: Korean vegan sushi from Han Kook Market $5<br>
Vichysoisse: (chilled cream/leek/potato soup) $6<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Rebecca's Garden Variety local feta; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Amanda's citrus/shaved fennel salad (Schletewiscz Farm organic cara cara, blood, tangelo and navel oranges, oro blanco grapefruit), baby arugula, walnut oil and toasted cashews $10<br>
Violini Farm first asparagus! Mequite grilled with Rebecca's Garden Variety local sheep feta, Melinda Friday poached egg, Meyer lemon $12 <br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $10<br>
Cachagua Store (Brendan) roasted baby beet salad with coconut chevre and balsamic reduction $12<br>
Amanda's amazing kale salad with mushroom risotto cake $9<br><br>
Amanda’s cold smoked North Coast salmon with cucumber/dill salad $12<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, tangelo, cara cara, Oro Blanco grapefruit, etc $12<br><br>
Little Bear style brined double pork chop with mango chutney and hibiscus/berry reduction $18 <br>
Mesquite grilled Mishima Ranch Wagyu sirloin with wild rice, roasted Yukon gold potatoes and Violini asparagus $18<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s2048/Sirloin1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s320/Sirloin1.jpeg"/></a></div><br>
Mesquite grilled USDA Prime tritip with Bhutanese red rice, Borba Farm green beans, Yukon gold butter roasted potatoes $16
Mesquite grilled California leg of lamb with garlic/mint reduction, Bhutanese red rice, roast Yukon gold potatoes and Violini asparagus $18
Double spring lamb chops persillade (parsley, mint, panko stuffing) with rice, potatoes, asparagus $20<br><br>
Grilled Monterey Bay rockfish or OraKing salmon with wild rice, etc with tomato beurre blanc $12<br>
Moroccan style California lamb stew with couscous $14<br>
Tasmanian black Kampot pepper crusted black codw ith seaweed salad, soba noodles, spicy cuttlefish and Borba Farm green beans $12<br> with balsamic/soy reduction $14
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $18<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Roast Mary's organic chicken with butter roasted Yukon gold and Violini asparagus $12<br><br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6<br>
Valrhona single source Araguani chocolate crema inglese with river and sea salts $10<br>
Mesquite grilled whole Mishima Ranch Wagyu sirloin (approx 1.5-2.5# ea) $12 per pound<br>
Half garlic/rosemary roasted chicken $7<br>
OraKing fresh salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Yuzu dressing $6.50
Muia EVOO $12 for 250ml<br>
Melinda Friday eggs $7<br>
Corralitos sausages (coarse grind kobasica, andouille, linguica, German) $3 each<br><br>
Vasquez Ranch organic strawberries $6<br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-77926250456408609102021-04-16T16:18:00.003-07:002021-04-16T16:33:34.058-07:00Morton and Dylan's Birthday!Sunny skies this weekend to celebrate another trip around the sun for two of our best (and most ironic)...<br>even though or house was 53 degrees inside at noon yesterday. And yes, we had a fire in the woodstove.<br>
Justine Powell posted a gorgeous photo of our heirloom tomato caprese salad from five years ago this weekend. Samuel from Pinnacle tells me that it will be June before we see the first decent tomatoes.<br>
Esther Vasquez is back with our favorite, non-cult strawberries, though. And Rhonda Violini asparagus is peak.<br>
We also just brined more than a dozen Little Bear sized pork chops for taking home as is or for us to roast on the mesquite.<br><br>
And really nice black cod and local rockfish just arrived, with lots and lots of OraKing salmon.<br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we look forward to the dulcet sounds of Rick Chelew and daughter (!) after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
Famous Fandangos: asiago/scallion bruschette $6<br>
Kim Bap: Korean vegan sushi from Han Kook Market $5<br>
Vichysoisse: (chilled cream/leek/potato soup) $6<br>
Amanda's citrus/yoghurt salad (Brokaw farm organic cara cara and navel oranges, oro blanco grapefruit, Schoch raw yoghurt) $8 per pin. Sounds odd....really delicious.<br>
Lokal style mac 'n cheese balls with Meyer lemon hollandaise $10<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Rebecca's Garden Variety local feta; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Violini Farm first asparagus! Mequite grilled with Rebecca's Garden Variety local feta, Melinda Friday poached egg, Meyer lemon $12 <br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $10<br>
Cachagua Store (Brendan) roasted baby beet salad with coconut chevre and balsamic reduction $12<br>
Amanda's amazing kale salad with mushroom risotto cake $9<br><br>
Amanda’s cold smoked North Coast salmon with capers and sweet onion $12<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, tangelo, cara cara, Oro Blanco grapefruit, etc $12<br><br>
Little Bear style brined double pork chop with mango chutney and hibiscus/berry reduction $18 <br>
Mesquite grilled Mishima Ranch Wagyu sirloin with wild rice, roasted Yukon gold potatoes and Violini asparagus $18<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s2048/Sirloin1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s320/Sirloin1.jpeg"/></a></div><br>
Mesquite grilled California leg of lamb with garlic/mint reduction, Bhutanese red rice, roast Yukon gold potatoes and Violini asparagus $18
Double spring lamb chops persillade (parsley, mint, panko stuffing) with rice, potatoes, asparagus $20<br><br>
Grilled Monterey Bay rockfish or OraKing salmon with wild rice, etc with tomato beurre blanc $12<br>
Moroccan style California lamb stew with couscous $14<br>
Tasmanian black Kampot pepper crusted black codw ith seaweed salad, soba noodles, spicy cuttlefish and Borba Farm green beans $12<br> with balsamic/soy reduction $14
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $18<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Roast Mary's half chicken with butter roasted Yukon gold and Violini asparagus $12<br><br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6<br>
Valrhona single source Araguani chocolate crema inglese with river and sea salts $10<br>
Mesquite grilled whole Mishima Ranch Wagyu sirloin (approx 1.5-2.5# ea) $12 per pound<br>
Half garlic/rosemary roasted chicken $7<br>
OraKing fresh salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Yuzu dressing $6.50
Muia EVOO $12 for 250ml<br>
Melinda Friday eggs $7<br>
Corralitos sausages (coarse grind kobasica, andouille, linguica, German) $3 each<br><br>
Vasquez Ranch organic strawberries $6<br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-12807971347218089072021-04-02T18:59:00.001-07:002021-04-02T18:59:07.572-07:00Easter Weekend MenuAhhh, Easter!<br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we look forward to the dulcet sounds of Rick Chelew and daughter (!) after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
We have super fresh salmon, black cod, rockfish and gorgeous ahi tuna, as well as 1 3/4-2 1/2 pound Wagyu sirloin roasts from Mishima Ranch in SLO
Famous Fandangos: asiago/scallion bruschette $6<br>
Kim Bap: Korean vegan sushi from Han Kook Market $5<br><br>
Amanda's citrus/yoghurt salad (Brokaw farm organic cara cara and navel oranges, oro blanco grapefruit, Schoch raw yoghurt) $8 per pin. Sounds odd....really delicious.<br>
Lokal style mac 'n cheese balls with Meyer lemon hollandaise $10
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Rebecca's Garden Variety local feta; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Violini Farm first asparagus! Mequite grilled with Rebecca's Garden Variety local feta, Melinda Friday poached egg, Meyer lemon $12 <br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $9<br>
Amanda's amazing kale salad with mushroom risotto cake $8<br><br>
Amanda’s cold smoked North Coast salmon with capers and sweet onion $12<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, cara cara orange, Oro Blanco grapefruit, etc $12<br><br>
Little Bear style brined double pork chop with mango chutney and hibiscus/berry reduction $18 <br>
Mesquite grilled Mishima Ranch Wagyu sirloin with wild rice, roasted Yukon gold potatoes and Violini asparagus $18<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s2048/Sirloin1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s320/Sirloin1.jpeg"/></a></div><br>
Mesquite grilled California leg of lamb with garlic/mint reduction, Bhutanese red rice, roast Yukon gold potatoes and Violini asparagus $18
Double spring lamb chops persillade (parsley, mint, panko stuffing) with rice, potatoes, asparagus $20<br><br>
Grilled Monterey Bay rockfish or OraKing salmon with wild rice, etc with tomato beurre blanc $12<br>
Tasmanian black Kampot pepper crusted black codw ith seaweed salad, soba noodles, spicy cuttlefish and Borba Farm green beans $12<br> with balsamic/soy reduction $14
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $16<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Roast Mary's half chicken with butter roasted Yukon gold and Violini asparagus $12<br><br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6<br>
Valrhona single source Araguani chocolate crema inglese with river and sea salts $10<br>
Mesquite grilled whole Mishima Ranch Wagyu sirloin (approx 1.5-2.5# ea) $12 per pound<br>
Half garlic/rosemary roasted chicken $7<br>
OraKing fresh salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Yuzu dressing $6.50
Muia EVOO $12 for 250ml<br>
Melinda Friday eggs $7<br>
Corralitos sausages (coarse grind kobasica, andouille, linguica, German) $3 each<br><br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1tag:blogger.com,1999:blog-11789035.post-42253074681500718122021-03-06T11:10:00.007-08:002021-03-06T11:19:16.727-08:00Menu for 6-7 MarchAt least the fish is super fresh! As in just came in.<br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we look forward to the dulcet sounds of Rick Chelew after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
We have super fresh salmon, black cod, rockfish and gorgeous ahi tuna, as well as 1 3/4-2 1/2 pound Wagyu sirloin roasts from Mishima Ranch in SLO
Famous Fandangos: asiago/scallion bruschette $6<br>
Kim Bap: Korean vegan sushi from Han Kook Market $5<br><br>
Pinnacle Farm beets as traditional borscht with Schoch raw yoghurt, hot or cold $10 qt<br>
<br>
Amanda's citrus/yoghurt salad (Brokaw farm organic cara cara and navel oranges, oro blanco grapefruit, Schoch raw yoghurt) $8 per pin. Sounds odd....really delicious.<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Rebecca's Garden Variety local feta; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Wilson Ranch pork belly with Juan’s Korean pancakes and spicy cuttlefish noodles $10<br>
Brent Carlson style roasted Wagyu beef bones with capers, parsley and trumpet mushrooms $7 (kit for town, a la minute for the Village)<br>
Steve deBruin fried quail with wild mushroom risotto cake with sage and sake butter $12<br><br>
Violini Farm first asparagus! Mequite grilled With Melinda Friday poached egg, Meyer lemon and Garden Variety local feta $10
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store roasted baby beets salad with coconut chevre and balsamic reduction $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s2048/Beets.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s320/Beets.jpg"/></a></div>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $9<br>
Roast Borba Farm cauliflower with Schoch Junipero cheese and Muia EVOO $9<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s2048/Cauli.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s320/Cauli.jpeg"/></a></div>
<br>
Amanda's amazing kale salad with mushroom risotto cake $7<br><br>
Amanda’s cold smoked North Coast salmon with capers and onions $12<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, cara cara orange $12<br><br>
Little Bear style brined double pork chop with mango chutney and hibiscus/berry reduction $18 <br>
Mesquite grilled Mishima Ranch Wagyu sirloin with wild rice, roasted Yukon gold potatoes and Borba Farm green beans $18<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s2048/Sirloin1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s320/Sirloin1.jpeg"/></a></div><br>
Mesquite grilled Wagyu miso marinated flank steak sandwich with Amanda's kale salad $14
Grilled Monterey Bay rockfish or OraKing salmon with wild rice, etc with tomato beurre blanc $12<br>
Nobu style miso marinated local rockfish with seaweed salad, soba noodles, spicy cuttlefish and Borba Farm green beans $12<br>
Tasmanian black Kampot pepper crusted black cod with balsamic/soy reduction $14
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $16<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Roast Mary's half chicken with Lokal style scalloped potatoes and green beans $12<br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6
Mesquite grilled whole Mishima Ranch Wagyu sirloin (approx 1.5-2.5# ea) $12 per pound<br>
Half garlic/rosemary roasted chicken $7<br>
OraKing fresh salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Muia EVOO $12 for 250ml<br>
Nueske bacon $11 per pound<br>
Melinda Friday eggs <br>
Corralitos sausages (coarse grind kobasica, andouille, linguica, German) $3 each<br><br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com2tag:blogger.com,1999:blog-11789035.post-75832777071863199132021-02-27T13:48:00.000-08:002021-02-27T13:48:02.290-08:00Menu for 27-28 FebruaryAt least the fish is super fresh! As in just came in.<br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we look forward to the dulcet sounds of Rick Chelew after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
We have super fresh salmon, black cod, rockfish and gorgeous ahi tuna, as well as 1 3/4-2 1/2 pound Wagyu sirloin roasts from Mishima Ranch in SLO
Famous Fandangos: asiago/scallion bruschette $6<br>
Kim Bap: Korean vegan sushi from Han Kook Market $5
Pinnacle Farm beets as traditional borscht with Schoch raw yoghurt, hot or cold $10 qt<br>
<br>
Amanda's citrus/yoghurt salad (Brokaw farm organic cara cara and navel oranges, oro blanco grapefruit, Schoch raw yoghurt) $8 per pin. Sounds odd....really delicious.<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Laura Chenel chevre; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Wilson Ranch pork belly with Juan’s Korean pancakes and spicy cuttlefish noodles $10<br>
Brent Carlson style roasted Wagyu beef bones with capers, parsley and trumpet mushrooms $7 (kit for town, a la minute for the Village)<br>
Steve deBruin fried quail with wild mushroom risotto cake with sage and sake butter $12<br><br>
Violini Farm first asparagus! With Melinda Friday poached egg, Meyer lemon and Garden Variety local feta $10
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store roasted baby beets salad with coconut chevre and balsamic reduction $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s2048/Beets.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s320/Beets.jpg"/></a></div>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $9<br>
Roast Borba Farm cauliflower with Schoch Junipero cheese and Muia EVOO $9<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s2048/Cauli.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s320/Cauli.jpeg"/></a></div>
<br>
Amanda's amazing kale salad with mushroom risotto cake $7<br><br>
Amanda’s cold smoked North Coast salmon with capers and onions $12<br>
Ceviche of super fresh local rockfish (Bear’s limes, Meyer lemon, cara cara orange $12<br><br>
Mesquite grilled Mishima Ranch Wagyu sirloin with wild rice, roasted Yukon gold potatoes and Borba Farm green beans $18<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s2048/Sirloin1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s320/Sirloin1.jpeg"/></a></div><br>
Grilled Monterey Bay rockfish or OraKing salmon with wild rice, etc with tomato beurre blanc $12<br>
Nobu style miso marinated OraKing salmon with seaweed salad, soba noodles, spicy cuttlefish and Borba Farm green beans $12<br>
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $16<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
Bugialli style Steve deBruin rabbit ragout with bucatini $14<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Roast Mary's half chicken with Lokal style scalloped potatoes and green beans $12<br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $6<br>
Laurie Massa Kahlua cake with Valrhona crema inglese $6
Mesquite grilled whole Mishima Ranch Wagyu sirloin (approx 1.5-2.5# ea) $12 per pound<br>
Half garlic/rosemary roasted chicken $7<br>
OraKing fresh salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Muia EVOO $12 for 250ml<br>
Nueske bacon $11 per pound<br>
Melinda Friday eggs <br>
Corralitos sausages (coarse grind kobasica, andouille, linguica, German) $3 each<br><br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-36607382196345421562021-02-19T13:16:00.003-08:002021-02-19T13:16:56.082-08:00Menu for 19-21 FebruaryAbout time for a menu, eh? We got some sweet looking red trout from the Sierra, as well as some ling cod. Yay!<br>
The garden is open for brunch and lunch Saturday and Sunday in the sun. Sunday we look forward to the dulcet sounds of Rick Chelew after 1pm<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
We have super fresh salmon, black cod, rockfish and gorgeous ahi tuna, as well as 1 3/4-2 1/2 pound Wagyu sirloin roasts from Mishima Ranch in SLO<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliAt-Fz0nQfWyJMjT7DWW2NxR4-3YQ4q9rCnMBvHEghS2q0gFeUV1cLpr6OGjqi8157X8Zss4F4JOaAzGMqi4ZPt_wM1Y7ImRn4vM1OvuFbJ62Tm5JhrpskRQ7RVQ7OkIATkH/s2048/63106336200__7E2BA544-2897-44FA-8307-CA72C9BB74BA.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliAt-Fz0nQfWyJMjT7DWW2NxR4-3YQ4q9rCnMBvHEghS2q0gFeUV1cLpr6OGjqi8157X8Zss4F4JOaAzGMqi4ZPt_wM1Y7ImRn4vM1OvuFbJ62Tm5JhrpskRQ7RVQ7OkIATkH/s320/63106336200__7E2BA544-2897-44FA-8307-CA72C9BB74BA.jpeg"/></a></div>
Famous Fandangos: asiago/scallion bruschette $6<br>
Kim Bap: Korean vegan sushi from Han Kook Market $5
Paul Bocuse pumpkin soup: pumpkin, cream, Schoch Junipero cheese $10 per quart<br>
<br>
Pinnacle Farm beets as traditional borscht with Schoch raw yoghurt, hot or cold $10 qt<br>
Avoglemono: traditional Greek soup of chicken,lemon, rice and egg $8<br><br>
Amanda's citrus/yoghurt salad (Brokaw farm organic cara cara and navel oranges, oro blanco grapefruit, Schoch raw yoghurt) $8 per pin. Sounds odd....really delicious.<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Laura Chenel chevre; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Wilson Ranch pork belly with Juan’s Korean pancakes and spicy cuttlefish noodles $10<br>
Brent Carlson style roasted Wagyu beef bones with capers, parsley and trumpet mushrooms $7 (kit for town, a la minute for the Village)<br>
Steve deBruin fried quail with wild mushroom risotto cake with sage and sake butter $12<br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store roasted baby beets salad with coconut chevre and balsamic reduction $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s2048/Beets.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s320/Beets.jpg"/></a></div>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $9<br>
Roast Borba Farm cauliflower with Schoch Junipero cheese and Muia EVOO $9<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s2048/Cauli.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s320/Cauli.jpeg"/></a></div>
Roast baby pumpkin Paul Bocuse (stuffed with Schoch cheese and cream) $12<br><br>
Amanda's amazing kale salad with mushroom risotto cake $7<br><br>
Gorgeous ahi: Hawaiian-style poke with soba, seaweed salad and spicy cuttlefish noodles $10<br>
Amanda’s cold smoked North Coast salmon with capers and onions $12<br>
Ceviche of super fresh local ling cod (Bear’s limes, Meyer lemon, cara cara orange $12<br><br>
Mesquite grilled Mishima Ranch Wagyu sirloin with wild rice, roasted Yukon gold potatoes and Borba Farm green beans $18<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s2048/Sirloin1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s320/Sirloin1.jpeg"/></a></div><br>
Grilled Monterey Bay ling cod or OraKing salmon with wild rice, etc with tomato beurre blanc $12<br>
Sierra red trout, grilled campfire style with parsnip cream and grilled fennel $12<br>
Nobu style miso marinated local rockfish with seaweed salad, soba noodles, spicy cuttlefish and Borba Farm green beans $12<br>
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $16<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
Bugialli style Steve deBruin rabbit ragout with bucatini $14<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Roast Mary's half chicken with Lokal style scalloped potatoes and green beans $12<br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $5<br>
Mesquite grilled whole Mishima Ranch Wagyu sirloin (approx 1.5-2.5# ea) $12 per pound<br>
Half garlic/rosemary roasted chicken $7<br>
OraKing fresh salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Muia EVOO $12 for 250ml<br>
Nueske bacon $11 per pound<br>
Melinda Friday eggs <br>
Corralitos sausages (coarse grind kobasica, andouille, linguica, German) $3 each<br><br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com0tag:blogger.com,1999:blog-11789035.post-6211198785074867712021-02-05T16:56:00.000-08:002021-02-05T16:56:19.222-08:00Menu for 5-7 FebruarySunshine! I forgot what it is like!<br>
It looks like a couple of days of sun, so we will be serving in our garden on Saturday and Sunday. On Sunday we get Rick Chelew back for the afternoon from 1-4.<br>
We are back in the kitchen, and for pickup and delivery.<br>
Give us some notice....but it is OK to just call up and see what we have. <br>
831-659-5100<br>
We are happy to deliver anywhere in the Village....even just a quart of soup or an order of brussels sprouts. The lockdown is suspended for now, but it is still wise to stay at home whenever you can.<br>
We have super fresh salmon, black cod, rockfish and gorgeous ahi tuna, as well as 1 3/4-2 1/2 pound Wagyu sirloin roasts from Mishima Ranch in SLO<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliAt-Fz0nQfWyJMjT7DWW2NxR4-3YQ4q9rCnMBvHEghS2q0gFeUV1cLpr6OGjqi8157X8Zss4F4JOaAzGMqi4ZPt_wM1Y7ImRn4vM1OvuFbJ62Tm5JhrpskRQ7RVQ7OkIATkH/s2048/63106336200__7E2BA544-2897-44FA-8307-CA72C9BB74BA.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliAt-Fz0nQfWyJMjT7DWW2NxR4-3YQ4q9rCnMBvHEghS2q0gFeUV1cLpr6OGjqi8157X8Zss4F4JOaAzGMqi4ZPt_wM1Y7ImRn4vM1OvuFbJ62Tm5JhrpskRQ7RVQ7OkIATkH/s320/63106336200__7E2BA544-2897-44FA-8307-CA72C9BB74BA.jpeg"/></a></div>
Famous Fandangos: asiago/scallion bruschette $6<br>
Han Kook Market Kim Bap (vegan sushi roll) $4
Paul Bocuse pumpkin soup: pumpkin, cream, Schoch Junipero cheese $10 per quart<br>
<br>
Pinnacle Farm beets as traditional borscht with Schoch raw yoghurt, hot or cold $10 qt<br>
Avoglemono: traditional Greek soup of chicken,lemon, rice and egg $8<br><br>
Amanda's citrus/yoghurt salad (Brokaw farm organic cara cara and navel oranges, oro blanco grapefruit, Schoch raw yoghurt) $8 per pin. Sounds odd....really delicious.<br>
Massa Estate cheese platter: Schoch Farmstead cheeses, Pt Reyes blue, Laura Chenel chevre; our cherry membrillo, Borba Farm beet gelee, lactic fermented carrots, red onion/black pepper compote, pineapple/fennel/rosemary relish $10<br><br>
Wilson Ranch pork belly with Juan’s Korean pancakes and spicy cuttlefish noodles $10<br>
Brent Carlson style roasted Wagyu beef bones with capers, parsley and mushrooms $7 (kit for town, a la minute for the Village)<br>
Steve deBruin fried quail with wild mushroom risotto cake with sage and sake butter $12<br>
Roasted Borba Farm brussels sprouts with Nueske bacon and Han Kook Market kim chee $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s2048/Sprouts.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJraS18e5Nl6diwlFZlAIGvudrCKmxgTSz1UweKHKrbiIFDwl84ps7FZHhtHKjCHbokxchDpV0xI1PYwCHSh3Sa4FpEPXFTY9UHwEjkkB-uYbNHmU_7qn3zeD82WdbOa2Mxw7/s320/Sprouts.jpeg"/></a></div><br>
Cachagua Store roasted baby beets salad with coconut chevre and balsamic reduction $10<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s2048/Beets.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqqFUm-qX9FvXcQUF0XiBYUMM710rpmG_XAaP6WexxOqYqPRDHtP74TWU5plFkvbdg6iKQCwvfQhhSd35RE_OVy3nTz6MxH5bbQ3JMnRYrYPdA4Qs93C8hbxZpG879_n6pwwk/s320/Beets.jpg"/></a></div>
Cachagua Store Pear Salad with yuzu dressing, parsnip chips and Pt. Reyes blue cheese $9<br>
Roast Borba Farm cauliflower with Schoch Junipero cheese and Muia EVOO $9<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s2048/Cauli.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlrLX1L2X-IkwsrZoI-M0OnqajGtq-Gb-SOqromxxDFiXX9nDf45DJb21gEtiGADGG025M0B9FP9esYMq6Kj1TyNeJvpd0hwVQMLFdSsf21gzKBq2g1QFGRL5OKMG65QM2PqA/s320/Cauli.jpeg"/></a></div>
Roast baby pumpkin Paul Bocuse (stuffed with Schoch cheese and cream) $12<br><br>
Amanda's amazing kale salad with mushroom risotto cake $7<br><br>
Gorgeous ahi: Hawaiian-style poke with soba, seaweed salad and spicy cuttlefish noodles $10<br>
Amanda’s cold smoked North Coast salmon with capers and onions $12<br>
Ceviche of super fresh local sea bass (Bear’s limes, Meyer lemon, cara cara orange $12<br><br>
Mesquite grilled Mishima Ranch Wagyu sirloin with wild rice, roasted Yukon gold potatoes and Borba Farm green beans $18<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s2048/Sirloin1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRGrXvL2u3-Ry01V6esx4-cZiGfJgPrg9lVeIK_-EGekjMohgwldSPolMNlxc4Ech75KLS7CdWBx9hZTznGGyPhI9KCeb4e7aw0lF9Ht8if5atTSFozZa0g49Yod4dCG56Prr/s320/Sirloin1.jpeg"/></a></div><br>
Grilled Monterey Bay rockfish or OraKing salmon with wild rice, etc with tomato beurre blanc $12<br>
Black pepper crusted local black cod with Nobu teriyaki balsamic dressing $12
Nobu style miso marinated local rockfish with seaweed salad, soba noodles, spicy cuttlefish and Borba Farm green beans $12<br>
Double duck: confit of Grimaud Farm Muscovy duck leg and sliced grilled breast. With wild rice and cassoulet $16<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s2048/Duck2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6FFEPx90K4q97XCMEuNBsVzwYtEcpOefSOGwjaRAZ8QlaUdy93CORJtprxBuyo0xx6LJrjYyj81eNolxXUt_QTFYTBjcqvXgC4CgU6bJCeqXryszUlt1l_YEo_VzsEbrYehK/s320/Duck2.jpg"/></a></div>
Bugialli style Steve deBruin rabbit ragout with bucatini $14<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s2048/Rabbit1.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nvCDMnN-p7SZXp4n1qLI0LTXcMJN96XZ-Fb6imzcc66FW2jK6X05npRM_RinkqLWavNve8jfrtRi00E9dtZ2_tu0PKtZFI0eqAnZ6fF4ZMe_R_AtSo7IBJBNTi69FqtXA8B5/s320/Rabbit1.jpeg"/></a></div>
Roast Mary's half chicken with Lokal style scalloped potatoes and green beans $12<br>
Carl Muia olive oil cake with Valrhona white chocolate crema inglese $5<br>
Mesquite grilled whole Mishima Ranch Wagyu sirloin (approx 1.5-2.5# ea) $16 per pound<br>
Half garlic/rosemary roasted chicken $7<br>
OraKing fresh salmon $18 per pound)<br>
Amanda's kale dressing $6.50 for 8oz<br>
Muia EVOO $12 for 250ml<br>
Nueske bacon $11 per pound<br>
Melinda Friday eggs <br>
Corralitos sausages (coarse grind kobasica, andouille, linguica, German) $3 each<br><br>
Ceviche, pear salad, cheese platter, beet salad, pork belly served on our platters. Best for orders in the Village or close.<br>
Text orders to 831-659-5100<br>
Free delivery in Carmel Valley Village
Txacolihttp://www.blogger.com/profile/03668170222250560506noreply@blogger.com1