Issue link: https://www.e-digitaleditions.com/i/1047605
THERE'S NO DUCKING THIS EGG TREND At first glance, it seems oddly redundant, At first glance, it seems oddly redundant, but restaurant menus are now using the words but restaurant menus are now using the words "hen egg." "hen egg." It's no yolk. A culinary trend toward duck eggs It's no yolk. A culinary trend toward duck eggs creates a need for clarity. Riding this wave is creates a need for clarity. Riding this wave is Marc Metzer of Gonzales, who expanded his Marc Metzer of Gonzales, who expanded his father's waterfowl hatchery into a fresh duck egg father's waterfowl hatchery into a fresh duck egg father's waterfowl hatchery into a fresh duck egg business. business. Metzer began marketing Olinday Farms eggs Metzer began marketing Olinday Farms eggs directly to local chefs, touting them as a deca- directly to local chefs, touting them as a deca- dent substitute for chicken eggs. dent substitute for chicken eggs. "Marc is great, so passionate about his prod- "Marc is great, so passionate about his prod- uct," says Folktale Winery Executive Chef Todd uct," says Folktale Winery Executive Chef Todd uct," says Folktale Winery Executive Chef Todd Fisher. "They're so luxurious and rich in flavor, Fisher. "They're so luxurious and rich in flavor, Fisher. "They're so luxurious and rich in flavor, with a deep yellow yolk." with a deep yellow yolk." Fisher loves the versatility of what Metzer Fisher loves the versatility of what Metzer calls the "all-day egg." calls the "all-day egg." "They make the fluffiest omelettes and are "They make the fluffiest omelettes and are "They make the fluffiest omelettes and are great in pastries. I'm a huge fan," Fisher says. great in pastries. I'm a huge fan," Fisher says. He became such a believer that he's added He became such a believer that he's added Olinday to his menus (try Green Eggs and Ham Olinday to his menus (try Green Eggs and Ham Pizza at Folktale). He also made them the secret Pizza at Folktale). He also made them the secret Pizza at Folktale). He also made them the secret ingredient at September's Chef Duel at Folktale ingredient at September's Chef Duel at Folktale ingredient at September's Chef Duel at Folktale (won by Estevan Jimenez of Ranch Cielo, who (won by Estevan Jimenez of Ranch Cielo, who made Olinday huevos rancheros, something he's made Olinday huevos rancheros, something he's added to his menu). added to his menu). "Why not?" Jimenez says. "They're so beautiful." "Why not?" Jimenez says. "They're so beautiful." " "Why not?" Jimenez says. "They're so beautiful." For more information on Olinday Farms, go to For more information on Olinday Farms, go to www.olindayfarms.com. www.olindayfarms.com. STATIONÆRY MORE THAN MERE WORDPLAY Anthony and Alissa Carnazzo hope to change the way people eat in Carmel. Don't count them the way people eat in Carmel. Don't count them out. They've already changed the alphabet. out. They've already changed the alphabet. 138 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 Marc Metzer at his family's business Olinday Farms in Gonzalez, where he sells fresh duck eggs to area chefs who love the flavor, color and texture. One fan is Folktale Winery Executive Chef Todd Fisher. Photo: Kelli Uldall food for thought Duck Eggs Dominate Local Menus; Stationær y Br ings Fresh Fare to Car mel; Haute Enchilada's Ar tistic Dining Exper ience Haute Enchilada's Ar tistic Dining Exper ience B Y L A R R Y H A R L A N D B Y L A R R Y H A R L A N D