Carmel Magazine

CORSENTINO MOVES FROM "IRON CHEF" TO VENTANA Paul Corsentino spent his formative years before age 30 taking voracious bites out of the Big Apple. Working at the center of the culinary universe, he served as executive chef at The National, midtown Manhattan's trendy restau- rant owned by "Iron Chef " Geoffrey Zakarian. On his off days, Corsentino did battle in "Kitchen Stadium" as Zakarian's sous chef on the popular Food Network show. And he finished second in Eater.com's "Sexiest Chef in New York" contest. A honeymoon in California that included a drive to Big Sur finally shook Corsentino from the claws of the big city. Now the chef who loves foraging and takes a sustainable approach to cooking has put together one of the most inventive Ventana menus since now-legendary Jeremiah Tower started his career in the Big South. Corsentino's palette includes items such as purple mustard, sea beans, miner's lettuce, ramps, fava leaves, dashi, and is bold enough to serve sweet pea sorbet. Each of his exotic ingre- dients has a purpose, matched with the likes of wild boar, pork belly, sablefish, boquerones (Spanish cured anchovy) and Monterey sar- dines. He also makes a wicked falafel, pickles almost everything and rolls his own fettuccine. The Restaurant at Ventana, 48123 Highway 1, Big Sur, 831/667-2331. AFFECTION FOR AFFINA SPREADS THROUGH TOWN It's 9pm on a Friday in late September. Tourist season has waned in Carmel-by-the-Sea, but no one dares to roll up the sidewalks at the corner of Sixth and San Carlos. Here, a dapper young man from South Africa charms the front of the line that has formed at Affina, the restau- rant that has invigorated the restaurant scene here. The man with the tailored suit and perfect hair is Affina co-owner Shane Smit, the piano player who formed part of the South African musical group Overtone. Smit and business partner Dexter Salazar opened Affina in early 164 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 4 Chef Paul Corsentino made a name for himself in New York City, and on Food Network's "Iron Chef," but he's now invigorating Ventana's menu. Photo: Scott Campbell food for thought A Delicious Do-Over at Ventana, Enjoying Creative Eats at Affina, and a New Look for Ter r y's Lounge B Y L A R R Y H A R L A N D

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