La Balena in the San Francisco Chronicle - Monterey, Your Place Awaits, With Summer crowds gone, now is the time for local adventurers section today, Sunday, September 14th! When guests arrive for dinner at La Balena in Carmel, they have no idea that the chef has been working on their meal since sunrise. Chef Brad Briske starts his day circling Monterey Bay in search of that day’s harvest, stopping at farmers’ markets, the wharf and local livestock farms to buy ingredients for the menu. Jostling for space in the 250-square-foot kitchen, Briske butchers local meats while a sous chef makes pasta and soup stocks. A new menu is printed every day. by Meredtih May
Posted on: Sun, 14 Sep 2014 20:23:04 +0000
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