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“The truth and nothing but the truth.” Well,
folks, I have sold two of my restaurants. Both on Monterey’s
Fishermen’s Wharf. Abalonetti’s was sold to businessman
extraordinaire Jim Gilbert, owner of several Wharf businesses. Jim’s son
Christopher who has been around restaurants most of his life will be at
the helm. Chris has assured me that the level of quality and service
will be maintained, especially since all the same people like manager
Stuart, super-server Joe and chef Julio, will still be there working.
There is a huge long-standing reputation to maintain as Abalonetti’s is
the benchmark for calamari, and nobody comes close. Best of luck Chris –
you can do it! |
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Domenico’s goes to Dominic, Sammy and
Angeli Mercurio and their families – Johnny, Sal, Katherine and little
Dom. Dominic and Sam are my nephews and Dominic was part of the original
Domenico’s when it opened in 1981. The restaurant was even named after
him. Dominic started in the business with me once he was old enough to
use the cash register and see over the counter (I think he was 10 or
11), the same with Sammy. Domenic has come home, so to speak, and he has
already made some great changes. I’m so proud to see my nephews, grand
nephews and grand nieces continue to operate this great traditional
restaurant. It is a real family affair. This ends a chapter in my life
that began in the 1940’s when I used to |
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play on the beach (before there was a
marina), fish, and
spearfish under the Wharf. Change is good. A special thanks to all the
friends that I have met over the years and of course all of the
employees that have worked for me through the decades on the Wharf. See
you around! New Monterey
restaurant
Bistro Moulin is worth trying! Just down the street from
my office on Wave St.., this is a real local neighborhood-type
restaurant. Didier (former chef for over 20 years at Casanova in Carmel)
and wife have created an 8 table European-style café. Simple, honest
home cooking and nice people too. Don’t forget to check out peppermill
Mike next door! |
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Dear Chef. It was nice to see you and I
appreciate your enthusiasm regarding Monterey Bay Kayak Fishing Co.
You’d asked about what I do and why. I love this question! I’ll try to
be brief, basically the evolution of one local recreational fisherman.
Twenty five plus years fishing Monterey Bay, the last eight years
fishing by kayak. It can’t be beat. My girlfriend Hally suggested that
I’d do well to somehow apply my passion. By this time I’d acquired
enough gear so I started inviting others to join me on the water. What a
concept. My son Gabriel, Hally, relatives, friends or anyone else
interested. Sharing was my new passion. We have access to some of the
best fishing areas right here in our own backyard in the least invasive
and most responsible manner. Fishing the kelp
forests of Stillwater cove or Cannery Row |
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for numerous types of rockfish (vermillion,
coppers, olives, blues, yellows and ling cod just to name a few). I
enjoy most on the dinner table. Or the sandy beaches off of Del Monte
Beach for my favorite outing, halibut. With this kind of access to parts
of our bay so special and teeming with wildlife, we find ourselves
consumed with the experience and, better yet, wanting to be part of
keeping it this way. Twelve months later, I find myself a fully licensed
kayak fishing guide who’s outfitted and equipped to guide others who may
share my passion. Convenient and easy, just bring a great attitude and
I’ll handle the rest. Maximum three people at one time and I’m always
right there for my clients. Our last outing to Stillwater Cove yielded
good numbers of gophers, yellows and big blues. Two of the blues came to
dinner, the rest were all |
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safely caught and
released. I enjoy catch and release, no waste of our resource. Wouldn’t
mind being out on the water with you John! I’ll look forward to any
questions you may have. Certainly I’ve only scratched the surface here.
Hope Alaska went well.
Blake Hawes
Via e-mailChef Responds.
Blake, you are the (fisher) man! Call out to fly fishermen and rockfish
lovers. Monterey Bay Kayak Fishing Co. will take you fly fishing off of
Stillwater Cove or Cannery Row. Fully licensed and outfitted. Man, does
that sound like a ball – or maybe even a TV. show – call Blake at
831-241-2114 or e-mail
blake@mbkayakfishing.com |
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In this picture, the proud parents of a
latticed homemade apple pie. A Fourth of July tradition of Bobby
and Stalee Vander Woude. It is one of the best – Bobby’s mother’s secret
recipe. But I’ll tell you one thing, slice the apples paper thin – What
a mug!
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Peaches are here, full-blast. I
helped daughter Gia entertain a few school friends the other night.
Pizza and Rosélinis - you’ve heard of the Bellini? White peach puree and
peach schnapps topped off with prosecco (Italian sparkling rosé wine).
Well this is a twist! White peaches peeled and sliced placed in a
blender with a little sugar and a shot or two of peach schnapps. Blend
well, then pour 1 or 2 oz into a champagne flute and top off with some
California sparkling rosé. The young adults went nuts!
Q). How do you clean a whole skate to get the proper part of the
wing? Do you need to skin the wing or can you cook it and take the skin
off later?
Wynn Wood, Via e-mail |
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A). What you want to do is first
par-boil the wings. Have water boiled and submerge the wings briefly (3
to 4 minutes). Let cool then skin the wings. From there it can be
floured and sautéed or poached in a fish fumet. Remove the meat and use
as you would crab meat. If you’re a Monterey local, Royal Seafood always
has them. Ask for Geno (372-5807). While your there, poke your head into
Monterey Fish Market (375-3511) – talk about a great assortment of fresh
products such as sardines, anchovies, mackerel and whole rockfish. Two
great fish markets right at our door step! |
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