Issue link: http://www.e-digitaleditions.com/i/819918
C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 7 97 The remodel of California Market at Pacific's Edge combined the formerly downstairs bistro with the more formal upstairs restaurant. The result is delicious, locally sourced food influenced by the coast and following Seafood Watch guidelines. ing to get Minton and Executive Sous Chef Alvaro Dalmau to endorse it. Still, he says the collaboration of the three chefs makes for a very enjoy- able and creative kitchen. "I am from Chile and Alvaro is from Argentina and is really good with Peruvian food," Castellon says. "We focus on food from the whole Pacific, not just the California Coast. Chad has a more classic approach to food. I have more modern. It's really fun to work with them and they give me the freedom to create menu items and encourage me to contribute. We understand each other." "They complement each other very well," adds Bettcher. "It's fun to watch the kitchen when they are getting creative. There's been an evolu- tion of the menu and now guests can enjoy three meals a day in one loca- tion and the bar is open all day." Executive Chef Minton explains that the restaurant wanted to "create a 'yes culture' " with food that pleases all types of palates. "We really want to celebrate California rustic coastal cuisine," says Minton. "We focus on sophisticated but not complicated food. There is such a diverse cultural history of the area and the state and we use authentic Latin food, local farms and foragers and the Seafood Watch pro- gram. It's a pretty dramatic renovation…the restaurant is more modern and airy and we considered the flow of the room and how your eye goes to the windows by lowering the chair backs and sinking the bar. We want- ed to create a seamless flow." Delicious craft cocktails include the lavender lemon drop with housemade lavender syrup and the Highlands margarita. Plates are encouraged to be shared family style. Delights include octopus with local heirloom baby potatoes and Kalamata olive aioli; popcorn polenta with chicken roasted in Gilroy garlic jus; shor t ribs; handmade pasta; and heirloom beets with smoked cashew ricotta, quinoa, avocado, grapes, shallot vinaigrette. Breakfast and brunch options include banana pancakes with warm Nutella, Point Lobos Benedict with Dungeness crab and avocado and Seafood Cioppino. The restaurant is adjacent to the Sunset Lounge, where one can spot whales and dolphins, creating a perfect space for food events such as the upcoming "Local Legends" gala on Saturday, July 28, which offers 100