Tonight my adventure was not something that I cooked. I just got to be the culinary paparazi, well-fed culinary paparazi. Jake and I went to a pop-up supper club, Edible Monterey Bay magazine's inaugural, for a slightly belated anniversary dinner; Brian and Pia joined us for the fun and food.
Lokal, in the heart of Carmel Valley village, is the soon-to-be-opened brainchild of local boy Chef Brendan Jones. Click here to read the article that appeared in Edible Bay Monterey last August about the hip, elegant, but unfussy new restaurant. Did I mention "soon-to-be-opened"?!? We are the first people to eat in this restaurant that, for sure, will be a hit.
This prix-fixe menu consisted of six surprising courses. By "surprising" I mean innovative and delightful. Surprising.
The first course: Hot and Cold Gin Fizz - lemon, gin, and warmed egg whites. Herby and zesty topped with a frothy mouthful of soft meringue. Wow. I have never had anything like this. The two things that stopped me from downing this apertif in two gulps - I wanted to savor every sip and I was drinking on an empty stomach.