Issue link: https://www.e-digitaleditions.com/i/1047605
140 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 8 In August, the couple launched Stationæry in the space long occupied by Club Jalapeño. The the space long occupied by Club Jalapeño. The spelling incorporates an Old English ligature—in spelling incorporates an Old English ligature—in essence combining "ery" in stationery (Alissa's essence combining "ery" in stationery (Alissa's background is in letter crafting and design) and background is in letter crafting and design) and background is in letter crafting and design) and "ary" in stationary (Anthony's hospitality philos- "ary" in stationary (Anthony's hospitality philos- ophy of being present and still). ophy of being present and still). "A play on words," Alissa says, "to celebrate "A play on words," Alissa says, "to celebrate us and our project." us and our project." The "project" surrounds a sublime cafe with a The "project" surrounds a sublime cafe with a fresh, sustainable approach, offering breakfast fresh, sustainable approach, offering breakfast (coffee, toasts, biscuits, sausage gravy, sticky (coffee, toasts, biscuits, sausage gravy, sticky buns) and lunch (soups, salads, sandwiches). buns) and lunch (soups, salads, sandwiches). Chef Amalia Scatena leads the way by showcas- Chef Amalia Scatena leads the way by showcas- ing quality whole ingredients through simple, ing quality whole ingredients through simple, expert techniques. expert techniques. "You find something great at a market and "You find something great at a market and "You find something great at a market and dress it with local sea salt and olive oil, maybe dress it with local sea salt and olive oil, maybe Meyer lemon, finished with fresh herbs from our Meyer lemon, finished with fresh herbs from our Meyer lemon, finished with fresh herbs from our garden," says the former South Carolinian garden," says the former South Carolinian acknowledged by Food and Wine magazine as acknowledged by Food and Wine magazine as one of Top 5 Upcoming Star Chefs. one of Top 5 Upcoming Star Chefs. Scatena cut her teeth in Tuscany, graduating Scatena cut her teeth in Tuscany, graduating from the Culinary Institute in Florence. To her from the Culinary Institute in Florence. To her it's all about the local purveyors. it's all about the local purveyors. "The bounty here is exciting," she says. "The bounty here is exciting," she says. Stationæry is located inside the San Carlos Stationæry is located inside the San Carlos Square on San Carlos between 5th and 6th in Square on San Carlos between 5th and 6th in Carmel. www.thestationaery.com. Carmel. www.thestationaery.com. HAUTE ENCHILADA BLENDS FOOD, ART AND MUSIC Kim Solano's philosophy on life is the same as her philosophy on food: "Don't be afraid to as her philosophy on food: "Don't be afraid to venture beyond your own borders." venture beyond your own borders." Boasting a seductively eclectic Latin-inspired Boasting a seductively eclectic Latin-inspired menu, Solano's Moss Landing landmark The menu, Solano's Moss Landing landmark The Haute Enchilada celebrates exotic flavors from Haute Enchilada celebrates exotic flavors from Haute Enchilada celebrates exotic flavors from Mexico, Spain, Peru, Cuba, and even North Africa. Mexico, Spain, Peru, Cuba, and even North Africa. Haute Enchilada's Kim Solano, with her pup Quinto, serves Latin-inspired food from around the world in Moss Landing. Along with delicious people food, there is a dog menu with refined choices and an art gallery. Photo: Kelli Uldall