Carmel Magazine

Carmel Magazine, Spring 2018

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Executive Chef Thomas Snyder orn and raised in New England, chef Thomas Snyder could have forged a nice career making chowder and lobster rolls. Instead, he left for culinary school in California, trained in France and bounced around the globe to expand his world view. Nine years ago, he introduced Monterey to modern Spanish tapas with a California spin at Estéban inside Casa Munras Hotel. He's since expanded the menu to include larger plates—most notably paella, the spectacular rice dish that's the hear tbeat of Southern Spain. In fact, Tuesday is now Paella Night, with three options: paella del mar (chorizo, prawns, mussels, clams), paella de la tierra (sausage, lamb, chicken), and paella negra (calamari, squid ink, serrano ham). Snyder earned his stripes at Michel-Saran, a Michelin two-star restaurant in Toulouse, France, but learned Spanish cuisine back in San Francisco at respected hotspots Piperade and Bocadillos. Other Estéban menu highlights include: prawns a la plancha, pulpo confit and clams with chorizo. Snyder does venture off the Iberian Peninsula, highlighting the rich culture of Morocco, while never ceasing to showcase the freshness of the Monterey Bay and Salinas Valley. —Larry Harland B Photos: Kelli Uldall 120 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 8 Casa Munras Garden Hotel & Spa 700 Munras Ave. Monterey • 831/375-0176 good taste Estéban Restaurant Prawns a la Plancha Harissa/Romesco, Almond, Mint

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