Learn, Feast and Enjoy at Hyatt Carmel Highlands First “Meet the Farmer” Lunch Series of 2013. Meet Our Abalone Farmer on Saturday, February 2nd, 2013 at 12:00 p.m.
CARMEL, CA – Meet the farmer, learn about 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 believes in cooking local by using fresh seasonal ingredients from Monterey County’s best artisan farmers and purveyors. Do you know where your food comes from? Hyatt Carmel Highlands invite you to meet our farmers, enjoy wine and a three course lunch.
Chef Matt and the culinary team at Hyatt Carmel Highlands believe what you eat matters!
Enjoy Hyatt Carmel Highlands first “Meet the Farmer” lunch of 2013 on Saturday, February 2nd 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.
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.
The “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.
Save the date for our 2013 Lunch Series:
• June 8 - Local Wild Food Forager
• July 13 - AA Sport Fishing of Monterey
• October 19 - Carmel Valley Olive Oil Company
Hyatt Carmel Highlands Culinary Series 2013:
Forks. Corks. Action! 2013 Includes Wine Maker Series; Meet the Farmer Lunch Series, Shake, Rattle and Roll and Hello Sunshine Thursday’s.
An experience for all the senses, Hyatt Carmel Highlands Pacific’s Edge Restaurant pair’s unmatched views of Carmel and the famed Big Sur coastline with spectacular “California Coastal” cuisine prepared with the freshest locally sourced ingredients. Enjoy sophisticated comfort food in a convivial ambiance. Long a AAA Four Diamond award winner, Pacific’s Edge was named one of the Top 100 Restaurants in the U.S. by Zagat and one of the Top Ten Restaurants with a View by USA Today. Wine Spectator has lauded our wine list with both Grand and Excellence awards. In addition to the world class cuisine at Pacific’s Edge, the Hyatt Carmel Highlands culinary team is excited to introduce four culinary programs for 2013 sure to delight the senses. Forks. Corks. Action! 2013. Experience the Wine Maker Series, Meet the Farmer Lunch Series, Shake, Rattle and Roll and Hello Sunshine Thursday’s.
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,