Carmel Magazine

Carmel Magazine HO15

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Page 180 of 211

C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 5 179 Santa Barbara spotted prawns. The Bistro, just steps from the beach, serves breakfast, lunch and dinner, with a "focus on the fundamentals." "We have an emphasis on real food," Cochran says. "The whole notion of farm-to- table, for us, goes without saying. We do a lot of business with local farmers. We are sitting in the middle of huge agricultural areas and we try not to overcomplicate things. We make sure we are getting the freshest ingredients that our chefs love to cook. We try to offer different menus at each one of our outlets and have some variety and something for everyone." The Spa Café has healthy breakfast and lunch items along with customized smoothies; Blend (Right) Bacara offers multiple indoor and outdoor dining experiences, all focusing on fresh, locally sourced ingre- dients. (Below) Three championship golf courses near the resort offer ocean views and expert instruction. Photo: Aidan Bradley

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