Still looking for somewhere to celebrate Thanksgiving? Please join us at Point Pinos Grill — call 831-648-5774 for reservations
Last night we were thrilled to be included in the Make It Sustainable Reception at the Monterey Bay Aquarium. If we missed you, you can also join us on World Ocean Day, Saturday, June 6, 2015 for more festivities. We will host both a lunch and a “Talk and Taste” as well as be a part of the “Party with Carla Hall” that evening. More descriptions below!
Join AQUA TERRA Culinary at Cooking for Solutions!
Will we see you there? Get your tickets today!
Pasta by Hand with Jenn Louis
Sat., June 6 (10:30 a.m.–2:30 p.m.)
Spend the afternoon with Jenn Louis and Chef Estevan Jimenez of AQUA TERRA Culinary at spectacular De Tierra Vineyards—a landscape described by author John Steinbeck as the “pastures of heaven”—for a day that celebrates the beauty of the handmade. Watch Jenn demonstrate how to make beautiful Italian dumplings from her new book, Pasta by Hand. Meet De Tierra winemaker, Zack Lawrence, and the rest of the De Tierra team for a tour of the private vineyard property and learn how De Tierra grows grapes, as well as olives for its award-winning oil, without any chemical pesticides. Finally, sit down for a rustically elegant lunch inspired by Jenn’s dynamic menus paired with De Tierra wines.
The Mysterious Abalone with Estevan Jimenez and Trevor Fay
Sat., June 6 (3 – 4 p.m.)
Abalone are considered a culinary delicacy, but few home cooks know how to prepare them. Once a popular treat in California, overfishing forced the commercial fishery to close and abalone became a scarce commodity. Now abalone cultivated in land- or sea-based enclosures are a sustainable seafood choice, and available to consumers. Estevan Jimenez of AQUA TERRA Culinary and Trevor Fay of Monterey Abalone Company will join you to uncover the mysteries of the abalone. You’ll learn from Trevor how he cultivates sustainable abalone under Monterey’s commercial wharf, and Estevan will demonstrate simple preparation techniques and recipes that will bring this seafood indulgence home.
Valentine’s Day – Right Around the Corner!
Join Us at A Taste of Monterey, Point Pinos Grill or a Special Dinner with Cima Collina
Join us at Point Pinos Grill for Valentine’s Dinner! Enjoy a romantic setting with a view of the crashing waves on Point Pinos, or sit by our centerpiece fireplace and cozy up to your loved one while you enjoy our special fare for the evening. For details and to reserve a seat, call Point Pinos Grill at (831) 648-5774.
A Taste of Monterey will offer a similar menu at their setting in Cannery Row – oysters are among the appetizers, with chicken saltimbocca, arctic char and boar bratwurst available for entrees. Lava cake or blood orange panna cotta for dessert? Yes, please! Join us between February 12th – 15th and call (831) 646-5446 for details.
On Valentine’s Day evening, we’ll offer a special 3 course + dessert meal inCima Collina‘s tasting room, on San Carlos between Ocean and 7th in Carmel. Each dish is carefully matched with one of Cima Collina’s wines: Enjoy stuffed and wrapped dates or Spanish meatballs with their Cedar Lane Sauvignon Blanc, for example – and shellfish stew or duck breast with a chardonnay or pinot noir. We’re excited for this special offering - seats will fill fast, so call (831) 620-0645 to reserve.
School is out and summer is just about here. Time to break out those barbeques! Try this recipe for red wine BBQsauce. Or visit our new restaurant inside of A Taste of Monterey Wine Market and Bistro on Cannery Row and sample the Ribs. If you make this at home be sure to try different wines. Use Zinfandel for that berry jam flavor or a Cabernet for that rich and robust approach.
- 2 tablespoons canola oil
- 1/2 cup red wine (cabernet or zinfandel)
- 1/2 cup chopped onion
- 4 cloves garlic, finely chopped
- 2 cups organic ketchup
- 1/3 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 cup brown sugar, firmly packed
- 3/4 cup molasses
- 1/2 teaspoon pepper
- 1/2 tablespoon salt
- 1/4 cup tomato paste
- 1 teaspoon Liquid Smoke
- 1/2 teaspoon Tabasco sauce, or to taste
Preheat a medium sauce pot over medium heat. Sweat onion and garlic until just it just starts to brown about 3 minutes. Deglaze the pot with the red wine and reduce slightly. Add ketchup, vinegar and Worcestershire sauce and bring to a simmer. Add the remaining ingredients and turn the pan to low heat. Simmer gently for about 20 minutes stirring frequently. Either leave sauce slightly chunky or use a submersion blender to make smooth. Cool and refrigerate. Use as a sauce to glaze bbq meats or as a dipping sauce.
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Everything [AQUA TERRA @home] was amazing. Perfect portions (looked smaller than it was – very filling). My husband was skeptical, but liked everything. I was very surprised he ate the eggplant & chard. His favorites were the fish and risotto (best risotto he ever had)…We followed your directions and everything was perfect. Thanks for adding fish to our weekday diet!
I've enjoyed Chef and Caterer Dory Ford's on several occasions, most recently at a Private Party held last night in Carmel and at numerous wine events including the Great Wine Escape and at the Harvest. I'm even more so impressed with his mission to improve school lunches starting at a local level.
Shiho F. on Yelp!
Everything [AQUA TERRA @home] was amazing. Perfect portions (looked smaller than it was – very filling). My husband was skeptical, but liked everything. I was very surprised he ate the eggplant & chard. His favorites were the fish and risotto (best risotto he ever had)…We followed your directions and...
We were privileged to have the AQUA TERRA Culinary Catering team provide us with exceptional food, service, and presentation during our recent stay in the Carmel/Tehama area. They were always prompt, professional, and most of all caring for our whole group and their culinary needs as if we were family!...
Linda F. on Yelp!