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Carmel Magazine Digital Edition SU16

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wall (1,000 strong), Brophy's has locals taking "ownership" of this hangout, enjoying Celebrity Bar tender Night, the Mug Club and par tisan spor ts viewing. Chilean native Boris Ilabaca (for years the chef at The Old Bath House in Pacific Grove) runs the kitchen, churning out contemporary pub food such as fresh halibut fish and chips, pastrami calzone, burgers, giant pretzels with bacon-chive cream cheese, braised short rib fries with queso fresco, and special chef boards with assorted cheese and charcuterie. Brophy's Tavern is located at the corner of 4th Avenue and San Carlos Street in Carmel. 831/624- 2476 or TARPY'S CHEF BUSY AS A BEE Todd Fisher likes to say he's been nuked, but the barrel-chested chef with the infectious laugh does not don his one-size-too-small Hazmat suit to ward off radiation. It's actually a white veiled beekeeper's outfit he wears to tend to his hill- side "nukes" behind Tarpy's Roadhouse. A nuke is a four-frame beehive nucleus com- plete with a queen. Fisher tends two nukes con- taining 10,000 hard-working bees making honey and pollinating the quarter-acre garden that helps supply the restaurant with much of its herbs and produce. Fisher plans to use the honey and honeycomb in the bar and dining room, but it's more than that. "It's like therapy," says Fisher, bees curiously buzzing about his head. "I can leave the kitchen and come out here in nature and talk to the bees." There's also the knowledge that the world's bee population is in decline, and his 10,000 friends can help invigorate his little corner. "Everyone and everything benefits," he says. Fisher learned his new craft from German- born chef Soerke Peters of Basil Seasonal Dining, who tends his own nukes and teaches others the benefits of bees. Tarpy's Roadhouse is located at 2999 Monterey-Salinas Highway, Monterey. 831/647- 1444 or LAST BITES Justin Rivard is the new head brewer at Peter B's in Monterey, moving from Arbor Brewing Co. in Ann Arbor, Mich. He specializes in unique pale ales and IPAs from around the world…Several Sierra Mar expats have put their creative energies behind Carmel's Cultura Comida y Bebida, a Oaxaca- inspired, mezcal-centric restaurant in the old Jack London's space. Co-owner Sarah Kabat- Marcy brought along Sierra Mar executive sous chef Michelle Estigoy, and now former SM head queso John Cox has joined this A Team… Farmers market favorite Tricycle Pizza has opened a brick-and-mortar store on Lighthouse Avenue in Monterey, where its 900-degree ovens crank out seasonally inspired pies. 264 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 6 Executive Chef Todd Fisher has brought a beekeeping operation to Tarpy's Roadhouse in Monterey. Eventually, he plans to bring honey and honeycomb into the restaurant. Photo: Kelli Uldall

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