Issue link: https://www.e-digitaleditions.com/i/1254473
took over cooking for the family. But I also loved design. I thought about being an architect or perhaps designing furniture. Q: What challenges do you face serving sustainable seafood? A: In the 23 years we've been in business, we have seen the price of wild fish rise 300 percent or more. Local wild salmon would wholesale for $3 a pound, now it's $12. Monterey squid was $2 a pound and now it's $6. Crab and scallops are even worse. Q: With the planet in peril, and given all the political infighting and division, how difficult is it not to be a cynic and just throw up your hands? A: Sorry, I am a cynic. Socially and politically we are just too stupid. Q: What is the worst thing someone can order at a seafood market? A: Any large apex predator. Q: Why is wine such an important accompaniment to a meal? A: It's such a social experience. Discovering incredible wines together, tasting the difference in each bite—with wine, without wine. All of these things, for me, create a perfect meal. Q: What do you love to do outside the restaurant (health permitting)? A: I love to eat at other won- derful restaurants when I am not eating at mine. I also love hiking and riding our horses. Q: What's your most guilty junk-food pleasure? A: Mint chip ice cream from Baskin Robbins or an occa- sional bag of peanut M&M's. Q: If you could share a meal with a single person, living or dead, who would it be? A: I honestly cannot think of one. I do, however, immensely enjoy shar- ing meals with friends and family. It is always a fun affair, solving world problems, enjoying food, discovering wines. These are the perfect moments in life. 134 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0 RESERVATIONS 831-372-3456 BANQUETS 831-333-9798 223 17th St., Pacific Grove www.fandangorestaurant.com Featuring Fresh Seafood, Rack of Lamb, Pastas, Paellas, Steaks & more! Full Bar Ser vice Private Dining Rooms WE ARE OPEN FOR TAKE OUT! When health officials declared a global crisis earlier this year, the chef and longtime co-owner (with his wife Cindy) of Passionfish in Pacific Grove had already been sheltering in place at his Carmel Valley home.