Learn, Feast and Enjoy at Hyatt Carmel Highlands Second “Meet the Farmer” Lunch Series of 2012 Meet Our Abalone Farmer on Saturday, June 9th at 12:00 p.m.
CARMEL, CA (March 16, 2012) Meet the farmer, learn about a key local ingredients from the farmer and learn how to prepare a dish by Chef Matt Bolton. Sip a glass of wine, take in the view and savor a three course lunch! This farm to fork experience is sure to take attendees on a culinary excursion.
Chef Matt Bolton believes in cooking local and using fresh seasonal ingredients from Monterey County’s best artisan farmers and purveyors. Do you know where your food comes from? Enjoy Hyatt Carmel Highlands second “Meet the Farmer” lunch of 2012 on Saturday, June 9th from 12:00 p.m. – 2:00 p.m. in Pacific’s Edge legendary wine room and learn about abalone.
At 12:00 p.m., meet Hyatt Carmel Highlands abalone farmers! Sip a glass of wine. Listen to two farmers talk about exquisite abalone that is naturally, sustainably farmed. The Monterey Abalone Company farmers Arthur V. Seavey and Trevor S. Fay will discuss how they maintain the great tradition of producing food from the sea. Through natural, sustainable aqua-culture, they produce some of the finest, freshest – the highest quality –abalone anywhere in the world. Their goal is to make Monterey Abalone Company an economically successful and environmentally sustainable source for high quality farmed abalone.
At 12:45 p.m. enjoy a three course lunch of abalone delights paired with wines. The farmer and the Chef will join attendees for each course of the lunch for a lively round table discussion on abalone. The event will include wines with each course.
Chef Matt and the culinary team at Hyatt Carmel Highlands believe what you eat matters! There will be one final 2012 Fall “Meet the Farmer” lunch. Date to be announced. “Meet the Farmer” abalone event cost $75 per person plus tax and gratuity and include take home recipe cards from Chef Matt and the Farmer. Reservations are required. Please contact Pacific’s Edge at (831) 622-5445 or visit www.pacificsedge.com.
Background on Pacific’s Edge:
Pacific’s Edge is an award winning, glass-walled restaurant with spectacular ocean vistas. Our “California Coastal” cuisine provides the freshest local ingredients, meats and seafood, with dishes that meld a seasonal focus with sophisticated comfort food in a convivial ambiance that makes it appealing for everyday dining or any special occasion. Pacific’s Edge has received AAA 4 Diamond awards year after year, and has been named one of the Top 100 Restaurants in the United States by Zagat and one of the Top Ten Restaurants with a View by USA Today. Wine Spectator has lauded our wine list throughout the years with both Grand and Best of Award of Excellence awards.
Executive Chef Matt Bolton
Matt Bolton began his culinary arts career 21 years ago. Quickly drawn to the kitchen's precision and intensity, he continued his education at various restaurants. Joining the Bernardus Lodge Marinus Restaurant in 2000, Bolton advanced during his six-year tenure and departed as the Marinus Restaurant Sous Chef.
In late 2009, Bolton joined the Pacific's Edge team at Hyatt Carmel Highlands as Executive Sous Chef, and rose to Executive Chef overseeing all Hyatt Carmel Highlands overlooking Big Sur Coast culinary operations in the Spring of 2010. In his post, he manages daily operations for Pacific's Edge, banquets functions and staff management.
Bolton proudly supports many local charities by participating in events such as Chef's Holidays at the Ahwahnee Hotel, Harvest Carmel and Cooking For Solutions at the Monterey Bay Aquarium.
Background on Monterey Abalone Company:
MONTEREY ABALONE COMPANY
160 Municipal Wharf #2, Monterey, CA 93940
Phone/FAX (831) 646-0350
Locally owned and sustainably operated since 1992. Naturally grown in the clear, clean waters of the Monterey Bay, young and tender California red abalone are now available to you from the Monterey Abalone Company.
OUR CALIFORNIA RED ABALONE
• Feed on fresh kelp and red seaweeds
• Are grown directly in the ocean
• Are not fed artificial feed, antibiotics or additives of any kind
• Farmed abalone are a Seafood Watch List “Best Choice”
OUR PRODUCTS: RED ABALONE & LOCAL SEAWEEDS
• Abalone are delivered to our clients fresh and alive
• Sizes available for sale start at about 3.5 inches (1/4 pound)
• Larger abalone (up to one pound) are available
• Sales are made by the pound (live weight in the shell)
• We only culture species indigenous to Monterey Bay
• Several varieties of seaweed available year-round, sold fresh,