Carmel Magazine

Carmel Magazine HO15

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sources heirloom seeds to help create a living history of Big Sur, the surrounding region and beyond, and focuses on produce his vendor simply cannot provide. "We harvest right before service, and it makes a huge difference," he said. "Many of this can't be delivered to my door." The garden is as beautiful as it is abundant. It produces a wide variety of edible flowers (Cox turns rose geraniums into ice cream, and makes dahlias delicious). Vegetables run the gamut from Kamo eggplant (he sourced seeds while in Japan), and fiery New Mexico chilies. Centuries- old fruit trees provide shade here, a small shed protects microgreens, and six beehives round out the bounty. Sierra Mar at Post Ranch Inn, 47900 Highway 1, Big Sur. 831/667-2800. SERIOUS SUSHI IN CARMEL BECKONS REAL FOODIES A visit to Akaoni is not about ambiance or warm-and-fuzzy hospitality. It's not about California rolls, sake bombs, or sushi selfies post- ed to Instagram. This is a serious, authentic Japanese experience created by a most mercurial chef-owner. Shinichi Yamada rarely smiles, can be downright gruff, and refuses to provide first-timers with omakase, the traditional "in the chef 's hands" service. Yamada does not suffer fools gladly: Mix wasabi into your soy sauce and you may feel his steely glare. Yet in many respects this is Carmel's 162 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 5 Chef Cox harvests edible flowers, fresh herbs such as Red Vein Sorrel, and heirloom vegetables daily, guaranteeing that Sierra Mar will continue its top-rated status. Photo: Kelli Uldall Red House 662 LIGHTHOUSE AVENUE, PACIFIC GROVE, CA 831.643.1060 Cafe

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