In the Monterey Herald newspaper today, the Bon Appétit team at Monterey Bay Aquarium received well-deserved kudos for their "use of fresh, seasonal, organic and sustainable food items — along with heavy doses of creativity."
Several culinary delights that impressed food writer Mike Hale and his "foodie" 16-year old daugther:
- Not-your-ordinary calamari: "Monterey Bay squid pieces share a panko dredge with Meyer lemon slices and shaved fennel bulb"
- Colorful, sustainable, flavorful char: "Pan-roasted, tarragon-dusted arctic char (a sustainable alternative to farmed salmon) with golden beet risotto, crisp asparagus, grilled ramps and orange"
- Expand-your-seafood-palate shellfish: "Monterey farm-raised abalone with fava bean purée, braised vidalia onions, Meyer lemon and olive oil sorbet"
That’s enough to entice any food-lover to stop by for a visit! Add in a beautiful ocean view and great service, Portola Restaurant is a ‘must-experience’ when you’re visiting northern California. As Mike puts it, Portola is "one of the Peninsula’s most innovative, interesting and conscientious restaurants." Check out customer reviews on Yelp.
The dynamic Bon Appétit team (left to right): Pastry Chef Cheyenne Diaz, Chef de Cuisine Estevan Jimenez, Executive Chef Dory Ford, Executive Sous Chef Jeffrey Walker (photo credit: Monterey Bay Aquarium/Randy Tunnell)
-Katherine Kwon, Communications Project Manager