Skip to main content

Lokal Supper Club


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.





The second course was a nod to Brendan and Matthew Zolan's other business, a bar in Praque. They served a Zelinacka Czech Cabbage Soup next. Cabbage soup topped with a mustard ice cream continued the hot-cold thing. Delicious and surprising. I need a new word. But, truly, cabbage cooked in a savory broth topped with a mustard seed-flecked scoop of ice cream is surprising, isn't it?!? They paired this with a pinot noir from the Chock Rock Vineyards.


From soup to salad...the third course was a Pear Salad, local artisan greens topped with fresh pears, crisped parsnips, dressed with a sweet Yuzu dressing, and accompanied by a bleu cheese foam. I had to look up yuzu; it's a Japanese citrus fruit. I love learning new things...and discovering new flavors. So fun. This was served with a chardonnay by Chock Rock.


The fourth course was a Snapper Ceviche served with fresh avocados, kumquats, cilantro and crisp mole chips. Tangy and light, this was matched with a vermentino by Chesebro Wines. Though everything was over-the-top amazing, this was my personal favorite.


The fifth course, and Pia's favorite, was a melt-in-your mouth short rib with turnips, asparagus, carrots, and fennel served over a pepper fettucine.



And the final course, dessert, was an Ice Cream Sandwich - two crisp, buttery chocolate chip cookies hugging a scoop of bay leaf ice cream.


We laughed, we feasted, and we toasted - "to a 'shawl-free' 2012" (that was Brian); "to giggles" (Pia); "to adventure and passion" (me); I can't remember what Jake added before the group clink. Whoops. My brain was addled by too many glasses of wine.

*Morning update: I remember, now. Jake toasted "to change." Here, here.*


You know it's a great dinner when your friends take your camera while you're in the bathroom and take silly out-of-focus photos. We definitely were heavy on the giggles!


 

What an amazing culinary adventure! Congratulations to Brendan and Michael. Lokal is a winner!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas