Issue link: https://www.e-digitaleditions.com/i/1207269
Sustainable food innovator Soerke Peters at his Mezzaluna Pasteria & Mozzarella Bar in Pacific Grove, also owns Etats-Unis French American Bistro in Carmel. Photo: Kelli Uldall 68 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0 C hef Soerke Peters is known around the Monterey Peninsula for being a sustain- able food pioneer as well as for running some of the most innovative restaurants in town. His current portfolio includes Mezzaluna Pasteria & Mozzarella Bar in Pacific Grove and Etats-Unis French American Bistro in Carmel. Of Mezzaluna, Peters says, "Who doesn't like Italian food? I love to make my own mozzarella in house, fresh pasta every day with organic flour, and gelato with organic milk. It's always been a passion of mine to make things myself. It's worth the effort and the outcome is so much different than if you purchase [the food.]" An imminent "pasta to go" program will allow customers to go online and pick the day and time to come in and pickup fresh pasta to take home to cook themselves. Peters named "Etats-Unis" as the French words for United States, which emphasizes his love of marrying French cooking with California cuisine with a green focus. "I trained at several Michelin-star restaurants in Europe," Peters says. "I bring my knowledge here using as many local ingredients as possible. I grew up in Germany and the style of life is you don't waste anything. It has always stayed with me as the right thing to do." For more information, go to etatsuniscarmel. com, located on Dolores St. btwn. 5th and 6th in Carmel, and mezzalunapasteria.com, located at 1188 Forest Ave. in Pacific Grove. 831/238-6010 and 831/372-5325. For Chef Soer ke Peter s, Success is Sustainable B Y B R E T T W I L B U R SHORTCUTS FOOD