Carmel Magazine

Spring-Summer 2019

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strong opinions regarding food, so I basically make each of them a different meal. Steak tacos seem to be a favorite right now. If I am being honest, my family would rather challenge me to a game of basketball, race them up a hill or surf, rather than wait for me to cook them dinner. Q: What is your general food philosophy at Aubergine? A: Aubergine is generally a special night out for people. I try to provide that unique experi- ence, creating every single dish with a purpose. I hope to provide an experience that will excite the palate and the diner. We source as much as we can locally and find unique top quality prod- ucts from around the world. Q: What's your most guilty junk food pleasure? A: I love cookies! Q: Is there an ingredient you use a lot that would surprise people? A: We use nonfat yogurt. We just drain it in cheesecloth and use the whey for cooking veg- etables and making vinaigrettes. It adds an acidic note that is very pleasing. Q: What's your favorite snack? A: Bonk Breaker Premium Protein Bars (available at The Treadmill). Q: What three things are always in your fridge at home? A: Caviar, Champagne and truffles. Just kid- ding…cheese, tortillas and orange juice. 218 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 9 s e R t s e B M d e t o V e S n i t n a r u a t s n u o C y e r e t n o M HAP 4:306:3 Fre Wood B Full B PPY HOUR 0, MONTHURS esh Pasta Burning Oven Bar • To Go 9 9 8 ) 1 3 8 ( n o m e r F 1 0 19 a t s a P a i r e z z i P o t s u G • 5 2 8 5 - 9 C , e d i s a e S • d r a v e l u o B t n L Y Unique S Sign up o LOYALTY earn rewa m o c . 5 5 9 3 9 A f , election of Wines on the Web for our Y PROGRAM and ards and discounts San Carlos between Ocean & 7th • Carmel-by-the-Sea 831.626.8226 • Denis Boaro Proprietor Fresh Local Organic Food D O G F R I E N D LY S U N DAY B R U N C H PAT I O S E AT I N G The first Certified Green restaurant in Monterey County. Located in the heart of Carmel-by- the-Sea, our seasonal menu is inspired by the freshest sustainable seafood the Monterey Bay has to offer and the finest organic local produce. Basil offers the finest Venetian cuisine blend- ing old world tradition with new world inspiration. Our menu includes a generous selection of vegetarian and vegan dishes, as well as gluten-free options; contemporary cocktails and excellent California and Italian wines. Reservations are recommended. Cogley arrived at Aubergine in 2011 from Chicago, where he worked as chef de cuisine for the tem- pestuous, demanding and uber-talented Chef (the late) Charlie Trotter.

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