Stillwater Grill, The Lodge at Pebble Beach

My last night on the Monterey Peninsula and a dinner at the Stillwater Bar & Grill at the beautiful Lodge at Pebble Beach.  The view outside the window is the famous golf course and ocean view.  I found it hard to concentrate on the menu because I couldn't stop looking outside.

We ordered the Smoked Trout and Fuji Apple Salad with Local Petite Greens, Apple Vinaigrette and Candied Walnuts and from the Live Tank Selection, Monterey Bay Red Abalone with Capellini Pasta, Organic Baby Mache Lettuce, Lemon Truffle Vinaigrette.  We enjoyed glasses of champagne with the appetizers.  The local greens and salad ingredients were fresh but the trout was so finely shredded I could barely detect its presence.  I was, however, wowed by the abalone.  Abalone is a treasure to me, not something found in land-locked Texas (unless it's imported from far away), and growing up we were able to eat giant abalone steaks at local restaurants when anyone could harvest abalone from the rocks around in Monterey.  The abalone could not have been better.  It was cooked perfectly and paired with the lemon truffle vinaigrette the tastes exploded in my mouth.  The pasta and lettuce provided texture and a nice chewiness. 

Monterey Bay Red Abalone



Smoked Trout with Fuji Apple

Our entrees were:  Grilled Center Cut Angus Rib Eye with Stillwater Gratin, Sautéed Beet Greens with Bacon and Shallots & Red Wine Demi-Glace and  Crispy Skin Arctic Char, Fresh Baby Artichokes, Fingerling Potatoes, Petite Carrots, Asparagus & Castroville Artichoke Lemon Emulsion.  The Rombauer Cabernet, 2007, was our wine.  The Arctic Char's crispy skin and the silky texture of the fish, dipped into the lemon emulsion was a bite of heaven.  The vegetables were fresh, cooked until tender crispy.  I sampled of few bites of Yo's steak and enjoyed the rich sauce and tender beef.  I preferred the fish, but as I've said throughout the Monterey Peninsula blog series, I don't have the chance to eat fresh fish very often, but we get lots of great steaks in Texas!

 


Arctic Char

 

Grilled Rib Eye

My last dinner was definitely one I will never forget.  The Lodge at Pebble Beach is a place I will never forget for its spectacular beauty.  Many thanks to my good friend, Yo, for your hospitality, your mutual interest in food and wine, and the great conversation.

We went back to Restaurant 1833 for chocolate mousse cake, after dinner drinks of Amaretto and Hennesey Cognac. 

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Fresh Cream Restaurant, Carmel

Fresh Cream Restuarant is a charming French restaurant in Carmel, California.  The setting is intimate and warm, the menu varied and detailed.  We started with glasses of Louis Roederer Brut Champagne with the
Housemade lobster mousse raviolis, lobster sauce, Riesling beurre blanc, and caviar and the Burrata mozzarella with extra virgin olive oil, balsamic syrup, basil & parsley salad and sourdough crostini.  Both were excellent, but I particularly enjoyed the crostini.  Balsamic syrup brings me back to my dining experiences in Italy earlier this year. 



For entrees we ordered the Premium Angus Beef Filet Mignon, pan seared and sliced, with roasted cippolini onions, potatoes au gratin, sautéed mushrooms, garden vegetables, and sauce béarnaise and Whole Holland Dover sole sautéed, deboned at table, brown butter, lemon, parsley and toasted almonds.  I have always wanted to order the whole sole ever since I read about Julia Child's culinary awakening when she had the dish at a restaurant in France.  The sole was brought on  a cart and the waiter deboned it.  The brown buttery sole with fresh lemon was very nice.  I sampled a few bites of the filet and thought it was a bit heavy.  I prefer the steak to be whole so I can cut it myself.  With the bottle of Opus One, 2003, anything would have tasted good.  The wine, brought to the restaurant from Yo's wine collection, was truly amazing.

  


Dessert was the Grand Marnier Souffle and the Carmel Lava Cake.  The Carmel Lava cake was a chocolate cake with a molten caramel flow, Hawaiian black lava salt, and housemade vanilla ice cream.  This was my favorite dessert so far.  I've had molten chocolate cake many times, but never molten caramel cake.  The souflle was light and airy but I am much fonder of chocolate and caramel desserts. 

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Wine Dinner, The C Restaurant and Bar, Cannery Row

The C restaurant + bar in the Intercontinental Hotel, Cannery Row, is clean, classy, and a place to be seen, judging by the crowd attending the wine dinner. The restaurant has a wide open view of the Monterey Bay and is in a word, elegant. What a lovely setting for the wine dinner, hosted by John Jordan, owner of Jordan Winery. 
The menu read, "Tonight you will have the opportunity to try these fantastic wines that have made Jordan Winery and Vineyard a well known brand worldwide."
The majority of the wines featured were Cabernet Sauvignon, which happens to be my favorite wine, and the Jordan wines did not disappoint.  I would have any of them again, and in fact, saw some of these wines recently on a wine list in Washington DC.  Had I not been the only wine drinker, I would have ordered a bottle.




1st Course

Heirloom Tomato & Watermelon Gazpacho
Tomatoes and Dungeness Crab
J. Cuvee, Russian River Valley, N.V.



The Gazpacho was fresh, bright and sensational.  It was the inspiration for a dish Yo prepared later at one of his events.  The J Cuvee sparkling wine's clean flavors were the perfect compliment.


2nd Course

Lightly Smoked Alaskan Salmon
Grilled Local Corn, Toasted Farro, Pancetta
Brown Butter & Cured Lemon

Jordan, Chardonnay, Russian River Valley, 2009


The toasted farro was nutty, with a nice texture, combined with the sweet corn, salty pancetta, rich butter and the added touch of citrus, topped with a melt in your mouth lightly smoked salmon.  I could not stop thinking about this dish and have made a version of it in Texas, my first time to prepare farro.
My version was very similar and I thoroughly enjoyed every bite, but not as much as I did in the lovely setting of the C restaurant with my gracious dining companion.

3rd Course

Trio of Cabernet Sauvignons Paired with Seasonal Presentations

Pan Seared Natural Rib Eye
Bintje Potato Puree, Summer Beans
Cocoa Infused Cabernet Sauce

Jordan, Cabernet Sauvignon
Alexander Valley, 2006

Slow Roasted Lamb Chop
Goat Cheese Polenta
Ratatouille & Fennel Jus

Jordan, Cabernet Sauvignon
Alexander Valley, 2007

Thyme Roasted Duck Breast
Cherry & Prune Stuffed Ricotta Gnochhi
Foie Gras Sauce

Jordan, Cabernet Sauvignon
Alexander Valley, 2008


The meat dishes were cooked to the right temperature and I enjoyed a taste of each of them but I had favorite components of each dish.  The Goat Cheese Polenta, the Gnocchi, and the Ratatouille, with the lamb chop were my favorites.  We both loved the 2008 Cabernet, a yet to be released wine.

Cheese Course

Rouge et Noir Camembert
Plums, Star Anise Gastrique & Toasted Walnut Bread

Jordan, Cabernet Sauvignon
Alexander Valley, 2004







A rich cheese, tart fruit but sweet fruit with the nutty bread  was a nice ending.  Too full to have more than a taste, it was extemely enjoyable with the 2004 Cabernet.

A trip to the way too "cool" bar for an after dinner glass of Frangelico and a fun visit with the bartender, Louis, made me wish I could have the C restaurant and bar in Fort Worth, Texas.




Cannery Row brings back fond memories.  It was a place I visited on special occasions with my family when I was young.  The best restaurants were always on Cannery Row, including Neil De Vaughn's, and The Outrigger.  My parents would bring me to The Outrigger to celebrate birthdays and special occasions.
I look forward to my return trip to the Monterey Peninsula. 

.

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Sierra Mar, Big Sur

 The day started with a drive to the Big Sur Bakery and Cafe, a place I had always wanted to visit, ever since having purchased the cookbook a couple years ago.
I was fascinated by the setting, the food, and the people described.  We arrived and were told the only food available was in the pastry case, so we stood in line and purchased some pastries, a chard quiche and a berry ricotta pastry.  The cashier asked it I wanted it warmed up (like I would eat it cold?)  It was dim and drafty inside and we were found a table near a sliver of sunlight.  We were completely underwhelmed.
I still love the cookbook, though.
 After a nice hike to the waterfall at the Pfeiffer State Park, and a stop at the Coast Gallery where I found the most unusual business card holder made of ebony and walnut,  we drove through Big Sur, stopping at Ventana Inn to check out their restaurant (they wouldn't let us in), by the Post Ranch Inn (they wouldn't let us in there either unless we had a reservation at the restaurant) and then to Nepenthe, another famous spot, (and another cookbook I own). 

Yo had mentioned that Post Ranch Inn had a fabulous restaurant called Sierra Mar and while we were in Nepenthe I spotted a thick cookbook called Sierra Mar.  The photos in the book were eye popping, brilliant, unique and appealing.  I knew that is where we needed to go.






What a beautiful place! The restaurant is perched over a cliff overlooking the ocean. All the tables have a view out the window, however the day we were there the fog obscured the view somewhat, but it was still unreal.  A glass of champagne, some wagyu carpaccchio and being in one of the most spectacular places in  the world.  What more could you ask?  

 

Although I said I wasn't too fond of beets, the Beet and Baked Goat Cheese with Pistachios changed my mind. The beets were so fresh, tender, and flavorful and combined with the sauce, crunchy pistachios and tangy goat cheese I could not believe how much I was enjoying a beet dish.  I looked for this dish in the Sierra Mar cookbook but did not find it.


Beets and Baked Goat Cheese with Pistachios

  We had a delicious Heirloom Tomato Soup, Seared Ahi Tuna with Salad Greens and Won Tons and last but not least, my favorite, Creme Fraiche Cheesecake with Candied Zest, Berries and Berry Sauce.



Heirloom Tomato Soup



Seared Ahi Tuna

Creme Fraiche Cheesecake with Candied Zest, Berries, and Berry Sauce

The cheesecake was so light and I could tell this fruit was so fresh and at its peak.  The combination of orange and berries was just perfect. 
We left having experienced a one of a kind restaurant.  I love Big Sur!



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Cafe Rustica, Carmel Valley

The 11 mile stretch of road from Highway 1 to Carmel Valley Village was always a gorgeous drive but in the many years since I've lived in the area things have changed.  Now there are a number of wineries and wine tasting rooms , such as Chateau Julien Winery, Durney-Heller Estate, Bernardus, Georis, Jouillian, Talbott, and others.  But before the winery tour, we would have a memorable lunch at Cafe Rustica, described by Zagut as follows: 

"It's understandably "crowded with locals", but carloads from the coast declare it's "worth the drive inland to laid-back Carmel Valley" for the "friendly hospitality" and "reasonably priced" "variety of hearthy","creative" Californian dishes (with shout-outs to the "delicious" "thin crust",wood fired pizzas and "enormous salads") proffered at this "terrific" cottage; inside can get a little "cramped and noisy", but on a "hot, dry day or a starlit night", the "gorgeous patio" "feels like Tuscany."

It really did feel like Tuscany when I walked through the patio (too cool to eat outside) and stepped inside and saw the pizza oven and drank in the warm feeling of the restaurant.  We were the first diners of the day so we had the whole place to ourselves for awhile.  I wanted to have something fresh, knowing how excellent the produce is in this area.  I selected the Red Leaf Lettuce, Crumbled Blue Cheese, Pears, Caramelized Pecans and Creamy Balsamic Salad.  Yo had to have his favorite Escargots a la Bourguignonne (classic French snails baked in garlic, shallots, and herb butter.)  He also likes their Grilled Eggplant Napoleon on Toasted Brioche with Fresh Mozarella, Roasted Red Bell Peppers, Basil, Pine Nuts, and Kalamata Olives.

We ordered the Lorraine pizza with caramelized onions, maple smoked bacon, Gruyere cheese, and Italian parsley. 

The salad was fresh, a winning combination of flavors and textures with the sweet pear, crunchy pecans, and tangy blue cheese.  The creamy balsamic added just the right amount of tartness.  This is a salad I would like to have again, meaning I will have to make it myself from Texas ingredients, which I will one day.


Red Leaf Lettuce Salad



Grilled Eggplant



Escargots


I tried one of the snails, a first for me, and it wasn't bad--but not good enough that I have become a fan.  Some things just don't appeal to me.  Sorry, Yo, but I did really enjoy the Grilled Eggplant dish.  The charred eggplant was cooked just right and was nutty and sweet.  It was beautiful to look at as well.





Lorraine pizza

And, the pizza was fabulous.  The thin crispy crust, sweet onions, Gruyere cheese and bacon were right together.  Too bad we were already stuffed and could barely eat a piece of this terrific pizza.
Off to taste some wine at Georis and Talbott Wineries.  It was a beautiful day, perfect weather, great company, and another unforgettable meal.

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