Executive Chef Brian Parks
rian Parks couldn't be happier with his deci-
sion to take the reins as Executive Chef
for Carmel Valley's Quail Lodge, following a stint as
a corporate chef in San Luis Obispo. He's landed in
a region that's world-famous for producing the high-
est-quality food products. "My background stresses
fresh local ingredients," Chef Parks says. "And since I
arrived here in July, I've been lucky enough to meet a
few really great farmers here in the Valley, including
Earthbound Farms and Bad Dog Farms. We also have
some of the best citrus in the world and I'm incorpo-
rating that in my food." As for seafood, "I'm commit-
ted to using product that is seasonally available. Part
is because of fl avor and part is sustainability."
After an adjustment period, Chef Parks is just
now beginning to massage the menus at Waypoint
Bar & Kitchen and Edgars restaurants, adding dishes
he's created that mirror the region. "I've found that
farmers here are a little more adventurous in their
offerings," he says, "there's an abundance of fresh
herbs you don't get elsewhere. Getting ingredients
that are new to me is fun. The best part of my job is
to be able to play with food and new fl avor profi les."
—Michael Chatfi eld
B
Photos:
Kelli
Uldall
160 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 9
8205 Valley Greens Drive
Carmel • 831/624-2888
www.quaillodge.com
good
taste
Quail Lodge
& Golf Club
Caulifl ower Bites with
a Sweet Chili Sauce
