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Congratulations to our 2011 Winners!!
For Immediate Release - Press Release Click Here
Simply Scroll down to see the categories and placement!
Copper Pot Awards in Two Categories...... are
Best of Show - Isabella's Creative Chowder!
Monterey, California
People's Choice - Pike Place Chowder - Seattle, Washington
Thank you to all of our competitors - you were wonderful & so were all the chowders!
We'll look forward to seeing you all next time !!! |
Chef Pedro Barroso
www.louielinguinis.com
Reservations: 831-648-8500
Louie Linguini's, located on the second level above Steinbeck Plaza, celebrates the life and times of Louie Linguini, who after a career as an actor, athlete and adventurer has returned to his Monterey roots to pursue his lifelong dream of opening a quality dining establishment.
Come upstairs and enter Louie's world. Enjoy his magnificent fresh seafood, savor his delicious pasta creations or devour one of his trademark individual pizzas. Marvel in the atmosphere of his seafood shack, inspired by his World War II years in the South Pacific. Relive the glory of his fabulous life, in which he has attempted and almost succeeded at practically everything. Learn why he never won an Academy Award, and why he never quite became a champion. Learn why his marriages didn't work, and who was to blame. And learn much, much more.
After a lifetime of fleeting fame and elusive fortune, Louie has come home. He invites you to the restaurant he has named in his honor. This is his true calling, and he wants everyone to enjoy it with him.
Competing in:
Seafood Chowder
Clam Chowder
Creative Chowder
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Chef Duke Moscrip
www.dukeschowderhouse.com
Reservations: 206 937-6100
“Going to Duke’s is like being at a fun barbecue at your friend’s house. The one who knows how to cook. And all your friends are there.”
Visit us next time you are in the Seattle Area at any of our 6 locations.
. . . for only the best. Ever since I was a kid, I’ve been accused of wanting only the finest. It drove people crazy. But now my weakness is your strength. You can trust Duke’s Chowder House to bring you the best every day. No other restaurant in Puget Sound will go this far. No one cares about what you care about like we do.
Take a look: 100% All natural Clam Chowder. The only one in the world. Not one chemical or preservative. No flavor enhancers. No color enhancers. None of our competitors can make that claim. Not one. Do the research, you’ll find it’s true. And no one else can beat our Clam Chowder for flavor. It’s all in the taste.
Wild Alaska Seafood. All of our Salmon, Halibut, Ling Cod and even the Cod for our Fish & Chips are from the pollution free, pristine waters of Alaska.
Competing in:
Seafood Chowder
Clam Chowder
Creative Chowder - 3rd Place! |
Sysco San Francisco Kitchen
Represented by:
Joseph Renner & Michael Sabela
www.sysco.com
Trade Only
Sysco prides itself in customer solutions:
Sysco has solutions for foodservice operators of all sizes, from ballparks feeding thousands of hungry fans to chef-owned restaurants serving a few discriminating diners.
Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and suppliers for the food service and hospitality industries.
Sysco Brand - Our competitive
product lines deliver the quality
and variety you and your customers demand, while meeting the highest food safety standards.
Chefex -Greater access to the extraordinary, all from one source. Connect with specialty suppliers and artisan producers who ship straight to your kitchen door.
Competing in:
Clam Chowder
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Chef Benito?
getting carried away by
owners Lou Lou & Gigi
Reservations: (831) 372-0568
Lou Lou's Griddle in the Middle is located in the historica 1948 building which began as a "Bait & Tackle Shop." Then in 1950 it became a coffee shop prior to settling on Lou Lou's Griddle in the Middle which is named after proprietor Elisha's nickname.
Situated in the unique setting of having the ocean on one side and the harbor on the other side guests can enjoy not only wonderful food, but exceptional views. Casual and homey Lou Lou's says even on the sign at the door, "Come in and be yourself."
When Grace (Gigi), Lou Lou's new partner joined the idyllic life far from the fray of city stress, she told friends, "This is my office."
For 15 years Chef Benitto Carrillo has had roots in the culinary world. He draws his inspiration from his friend who was a chef when he was still a busser. He watched and waited until his turn would come in the kitchen. Drawing on his Belize background for creativity and his Monterey geography for the beautiful, local, fresh bounty Chef Benitto is able to fulfill his passion for culinary excellence in the kitchen.
Chef Benitto loves to watch all the cooking shows and competitions that bring new ingredients to the forefront and interesting combinations to the judges. He loves to work with the fresh fish and local ingredients and weave innovation into traditional dishes that leave diners asking for more.
Competing in:
Clam Chowder - 2nd Place!
Creative Chowder |
Chef Steve Connolly
www.bluemermaidsf.com
Reservations: 1- 415-771-2222
The Blue Mermaid Chowder House & Bar is where the ocean's lore and San Francisco's wharf history come together in a deliciously vibrant fashion. Housed in the historic Haslett Warehouse along with the Argonaut Hotel on Fisherman's Wharf, the Blue Mermaid is named after the exquisitely beautiful creature that is said to call the waters of the Bay her home. WhFor three years running, Blue Mermaid's chowder recipes have won top honors at the Schweppes Great Chowder Festival in Newport Beach, Rhode Island. In fact, Blue Mermaid was the only restaurant on the West Coast to win in 2009. The first place trophy, in the Creative category for our succulent Dungeness Crab and Corn Chowder, earned Blue Mermaid a spot in the Chowder Hall of Fame. Tale of the Blue Mermaid
She is said to swim the waters between the nearby Farallon Islands and San Francisco Bay. Some said she lures sailors to their watery demise with her oh-so enchanting siren's song, and others consider seeing her a lucky omen for their seafaring adventures...
Sir Francis Drake reportedly first saw the captivating Blue Mermaid in 1579. He dropped anchor at the island for supplies when he recorded in his log that "we have seen a fair merry-maid, her long chestnut hair floating like fine sea-weeds along the froth, hiding what appeared to be a blue fish tail, singing her songs as plaintively as the waves."
Sightings continued into the 1800s as more and more ships made their way into the Bay and the city of San Francisco grew. The visiting deckhands wrote that they saw her "in all her splendor, sunning herself on the rocks and singing softly." As they drew closer, smitten by her beauty and enchanting melody, the startled mermaid "darted into the sea and was off."
But her beauty is not all innocence. The Blue Mermaid is said to have a penchant for treasure. And the ferocious storms she whipped up sunk heavily-laden ships like Prince Alfred, which was lost in 1874 off the Duxbury Reef. Once on the seafloor, she pillaged its hull of the gold bullion cargo.
Today, only the odd fisherman claims to hear her song and even fewer claim to see her. But take a stroll down the Wharf and listen carefully to the sound of the sea. Who knows what you may hear.
Competing in:
Creative Chowder
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Bill Susala
www.montereycookhouse.com
Reservations:1-831-642-9900
The Monterey Cookhouse is part of a new movement towards homemade, fresh and natural cuisine, slow cooked from scratch. Our “Comfort Cuisine” ranges from casual to fine dining. You may feast on a hearty plate of Buttermilk Marinated Fried Chicken, or a gourmet Rib Eye, wood fired and topped with a Red Wine Reduction served on a bed of Yukon Gold Mashed Potatoes with Sautéed Green Beans.
Being a Cookhouse, we also have a large emphasis on wood fired cuisine. We use a Traeger Smoker, where depending on the cut; some of our meats are smoked for 10-12 hours, making them melt in your mouth. We feature Smoked Chicken, Pulled Pork, Beef Brisket, Baby Back Ribs, and on the weekend...our very popular Smoked Prime Rib Dinner. We use a wood grill for our yummy ½ lb Hamburgers, delicious Steaks, and for the delectable Grilled Fish choices on our menu.
Our wood-fired pizza oven allows us to create many of your favorite Italian inspired Thin Crust Pizzas, Calzones and Hot Sandwiches. The wood smoke and high heat of this oven lends a great flavor to these items. Our wood grilled Oysters on the Half Shell are becoming a local legend. Pair those Oysters with a glass of wine from our very nice and reasonably priced local list and you’ve really got something.
We feature a nice selection of Italian pasta dishes which are favorites for many of our diners. We are talking Italian like Grandma made- slow cooked and homemade. We all know that sometimes nothing says comfort like ITALIAN! Our “Family Favorites” entrees boast Cookhouse Chicken Fried Steak or try our Braised Short Ribs slow cooked in Red Wine and Cola...YUM!
Competing in:
Clam Chowder
Creative Chowder |
Chef Lewis Rossman
www.samschowderhouse.com
Reservations:1-650-712-0245
Sam’s Chowder House opened in October of 2006 and has since won numerous awards including “Top Three Outdoor Dining Spots in the Bay Area” by San Francisco Magazine, and Sante Magazine’s Service Hospitality Award. It was also featured on NBC-TV’s The TODAY Show for Sam’s famous Lobster Rolls, selected by the Food Editor as one of the five “Best Sandwiches in America”.
Nestled on a cliff overlooking the Pacific Ocean, Sam’s offers stunning sunsets, true oceanfront outdoor dining, and a casual and authentic seafood experience reminiscent of an East Coast style seafood house. Watch the crashing surf inside by the fireplace, dine outside under a cozy heat lamp, or settle into an Adirondack chair near a toasty fire pit on Sam’s dog-friendly patio and enjoy the crisp, salty ocean air.
The outdoor spirited “South Beach Bar” offers beach shack décor and eclectic palm tree heaters—grab a beer or enjoy a casual meal at the bar while watching the windsurfers below. You’ll get a great view from every seat in the house, inside or out.
Wondering about the weather? Check the live SamCams mounted on our rooftop for sweeping views of the Pacific Ocean and Pillar Point Harbor, and Half Moon Bay’s latest weather report.
Sam’s eco-friendly menus prepared by award-winning Executive Chef/Partner Lewis Rossman offer daily fresh fish—grilled or sautéed, live Maine lobster, fresh local crab, fried calamari, Ahi Tuna Poke, oysters or clams on the half shell, fish and chips, Sam’s famous Clam Chowder, and other local specialties.
Competing in:
Seafood Chowder - 3rd Place!
Clam Chowder |
Chef Willi Franz
www.marriott.com
Reservations:1-888-236-2427
You can always find Chef Willie cooking up new creations and challenging himself with visionary culinary expectations for himself and his students. His long history in the kitchen speaks for itself, but there is always something new to experience and strive for.....
Motto:
1. You’re only as good as the people working for you.
- You can’t change the past, but you sure can change the future.
- Pay it forward. Help out when ever you can, feels good inside.
- Steal with your eyes. Free education. (watch as other Chefs create)
Goal for 2011:
1. Create another cooking show that involves all of the surrounding Chefs with their Kitchens. Find a local cable channel that will support my ideas. Monterey needs a new idea to bring the awareness of our local restaurants and pubs. Time for a change!
2. Work with schools getting students involved in the culinary field before leaving high school.
3. Seek out the next trend before it hits
Claim to fame:
2 things. One was cooking on the Food Network with Tony Dorset and the other having a Cooking TV Cable Show in Washington DC. (Chef Willi’s Corner)
Longest Time at one Job:
I spent 27 years working for Hyatt in 7 different Hotels. From Banquet cook to Executive Chef.From Chicago, to Dallas to Dulles Virginia
Why I am I here?
My wife Debbie transferred to the Hyatt in Monterey as the Food and Beverage Director. Since we both couldn’t work in the same department, I quit my job so she could pursue her career. Keep the peace.
Where do I see myself in 10 years?
Hosting a cable tv show that involves the chef and owners to create there secret meals. Then challenge the TV audience to come out the restaurant and try the food.
Continuing training students at the Marriott.
Competing in:
Clam Chowder - 1st Place! |
Chef Francisco Cocova
www.flahertysseafood.com
Oyster Bar – 831.624.0311
Seafood Grill – 831.625.1500
We Know Seafood...
We know good seafood, we know how to buy it and we know how to prepare it. Unlike most restaurants in Monterey (even the best of them) where fish is often a secondary item on the menu… at Flaherty’s it’s all about seafood.
It’s About Fresh...
At Flaherty’s all of our fish is fresh, most is caught wild (not grown in farms) and of the highest quality. Fresh fish is delivered daily… sometimes twice or even three times a day. Are you aware that the majority of fish served at other Monterey restaurants is frozen? We probably do not need to remind you (but we will) about the taste and nutritional value of fresh fish versus the frozen variety.
It’s About Wild and Free...
Our fish is caught wild, not grown in crowded, stressful confines of man-made pens. Fresh fish consume natural foods (not chemical pellets), swim free in the oceans and lakes and mature at a natural healthy rate. Like “free range” poultry, fresh fish just simply tastes
better.
It’s About Sustainability...
Flaherty’s is the original “Sustainability Restaurant”. While many restaurants have recently adopted sustainability practices, Flaherty’s has been practicing sustainability for over 30 years. As the saying goes, actions speak louder than words.
It’s about Preparation...
Preparing fresh fish is not like “slinging a burger!” Our chef has been with us for almost two decades. He knows seafood and how to prepare it. The true art of preparing fresh seafood is one you will not find practiced at most restaurants.
And –It’s its about service....
At Flaherty’s, you will experience a small town, comfortable, family atmosphere, where quality ingredients and quality preparation come together with quality service. It’s who we are…. come and experience seafood like it was meant to be. 
Competing in:
Seafood Chowder - 2nd Place!
Clam Chowder |
Chef Larry Mellum
www.pikeplacechowder.com
Reservations: 206- 838-5680
People' s Choice - Winner!
Competing in:
Clam Chowder
Seafood Chowder
Creative Chowder |
Chef Dominic Mercurio
www.cafefina.com
Reservations: 831- 372-5200
Monterey's Fisherman's Wharf is like a home to Dominic Mercurio. Since 1968 he's spent most of his time there."A bunch of us used to come down here every day in the summer time," he recalls. "We were 10 or 11 years old, and would leave home in the morning and not go back until dark. We'd be fishing every day, catching smelts or mackerel. Some years later, Dominic's favorite roof-top diving board would house his restaurant below. Named after his mother Josephine, Cafe Fina has been specailizing in homemade pasta and fresh fish since 1989. "When the guys from the local fish company eat out," he remarks, "this is where they come. When you work in the fishing industry, you only eat truly fresh fish."
Dominic's cooking has enabled Dominic to be the sole caterer for John Madden's induction ceremony into the Football Hall of Fame in 2006 and has earned him visits from Rachel Ray and other TV stars and celebrities.
Competing in:
Clam Chowder
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Chef Dominic Mercurio
www.dominicosmonterey.com
Reservations:831- 372-3655
Owners Dominic Mercurio and Sam & Angeli Mercurio
Monterey’s Fishermen’s Wharf is like home to the Mercurios. Since 1968, they’ve spent most of their time there. Their Uncle John Pisto was the original owner of the Captian’s Gig on the Wharf. "A bunch of us used to come down to the wharf every day in the summer time," Dominic recalls. "We were 10 or 11 years old, and would leave home in the morning and not go back until dark. We'd be fishing every day, catching little smelts or mackerel."
Some years later, Dominic opened Domenico’s on the Wharf in 1981 with his Uncle, John Pisto. Dominic had gone into the restaurant business, and his brother, Sam, had become successful in commercial fishing. Today, the two brothers operate the restaurant together with Sam’s wife, Angeli. "When the guys from the local fish company eat out," he remarks, "this is where they come. When you work in the fishing industry, you know what truly fresh fish is.”
The Mercurios are part of the living legacy of an industry that once was the backbone of Monterey's livelihood, one that enticed the imaginations of a unique breed of people from all around the world who were drawn here to make their living from the sea. The fishermen who settled on the shore of the Monterey Bay followed a harvest that would begin locally with sardines, then ventured north to Alaska for salmon and later headed for South America for tuna, seasons that are still observed today.
Competing in:
Clam Chowder
Creative Chowder - 2nd Place!
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Chef Mo Tabib
www.fishhopper.com
Reservations:831-372-8543
SAVE THE DATE! -- Sabu Safari Goes Viva Las Vegas -- October 8, 2011
at the Portola Hotel, Monterey California -- For more information, call 831.372.2406.
Customer Comments say it all:
"This was the best meal and best experience we have had for a long time. Everything was perfect!! -- Kevin, Reedley, CA
By far the best Clam Chowder and fish and chips I have ever had!!!!!!! -- Shelby, Silver Springs, MD
Our server was exceptionally pleasant and polite. The sauce was incredible! Great view, we were able to see the otters. -- Stephanie, Hanford, CA
Wonderful, fresh, flaky halibut and tender calamari! -- Marcia, Juneau, Alaska
Thoroughly enjoy my yearly trip to Monterey and always include 1-2 visits to your restaurant. -- Paula, Anaheim, CA
We come from San Jose when we are craving outstanding Chowder. -- Denise, San Jose, CA
Every time we are in Pacific Grove/Monterey, we make sure we have at least dinner here. -- Mark and Cindy, Manteca, CA
Unreal food - a great dining experience. Well worth the money. -- Joe, Morgan Hill, CA
Initially thought Fish Hopper must be a tourist trap. Was I wrong!!! Wonderful selection of fabulous food. Clam chowder is to die for. All seafood dishes I've had were beautifully presented and taste superb. -- Janice, Los Gatos, CA
The Crab Cake appetizer was sumptuous. I would come back for that alone. Leonor, Los Angeles, CA
It was one of the best seafood dinners I have had in a very long time. The food was Excellent. We are still talking about it and telling everyone to visit. -- Vicki, Beale AFB, CA
I was there the day you opened. Many thanks for the great meals over the years to the entire Shake family.
-- Bill, Pahrump, NV
Competing in:
Seafood Chowder - 1st Place! |
Chef Alan Fairhurst
www.scomas.com
Reservations:800-644-5852
Welcome to Scoma's – our Fisherman's Wharf restaurant steeped with a family tradition of quality and service. Still family owned and operated, Scoma’s opened in 1965, when brothers Al and Joe Scoma took over a six seat coffee shop serving fishermen on the wharf. Starting with their mother’s recipe collection, the Scoma brothers' humble café is now a delicious tradition with unsurpassed San Francisco Bay views – a must-go dining destination for generations of locals and visitors.
We're loved for our succulent crab cakes, hearty cioppino – and most of all for our fresh, sustainable seafood. Our commitment to clean oceans and rivers is proven by our support of fishing communities in California and across the nation. With our motto – reduce, re-use, recycle – we're one of San Francisco's most environmentally aware restaurants. Scoma's is one of San Francisco's only restaurants to own a licensed fish preparation station, which permits public viewing of seafood as it's prepared for the kitchen daily.
Truly a family affair rich with San Francisco tradition, Scoma's continually seeks to provide a memorable San Francisco waterfront dining experience.
And now you can enjoy a taste of Scoma's at home with our delicious San Francisco Style Cakes and authentic Crab and Shrimp Cakes. Simple to prepare at home, these tasty Cakes are perfect for family dinners or a gathering of friends. The scrumptious Cakes come in two varieties and are packed with Dungeness Crab and Shrimp. Please visit our Cakes Page for a list of places to buy the Cakes or Scoma's Restaurant Retail Foods to buy the Crab Cakes on line.
Competing in:
Clam Chowder
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Chef Pete Lehmar
www.gladstoneslongbeach.com
Reservations:562-432-8588 within a world of seafood at Gladstone’s Long Beach, preparing a menu of fresh seafood on a daily basis that spans dozens of species, dishes and cooking genres. When offered the opportunity to be a part of the chowderfest, Chef Pete immediately decided he wanted to double-down and make two chowders. After cloning himself and tapping into his culinary bank of knowledge, he is attacking the event with chowder-like boldness, as well as a boat load of salmon gravlox, oysters and hatch chilis. Be sure to bring an extra bib to the Gladstone’s station.
Gladstone’s Long Beach seats 425 guests in its 9,000 square feet of diningspace. The restaurant is divided into several intimate areas and offers an expansive bar and outside patio. Its large menu offers the kind of food that has made Gladstone’s the number one restaurant in Southern California, featuring large portions of fresh seafood, grilled steaks and chops, healthy salads, and eye-opening desserts.
Competing in:
Clam Chowder
Creative Chowder
Seafood Chowder
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Chef Juan Ponce
Winners Best of Show 2010!
1st Place Clam Chowder 2010!
People's Choice
2010!
www.oldfishermansgrotto.com
Reservations:831-375-4604
A 50-year Legacy
The tiny family eatery founded in the 1950's by Sabu Shake Sr. has endured and grown into one of the most beloved restaurants on the Monterey Peninsula. Like Fishermen's wharf, the flagship Shake restaurant has kept up with changing times and tastes and has outlasted almost all of its contemporaries. Sabu was a hands on restaurateur of the first order, negotiating daily with local fisherman, purcahsing fresh produce for Salins Valley farmers, and procuring beef directly from cattlemen. Today, because the Motnerey area is blessed in proximity to Salinas and the sea and the chef is able to choose from the finest local ingredients.
Chris Shake continues in his father's foorsteps, serving innovative, internationaly-inspired cusiine in an atmosphere of superb, genunely warm hospitatly.
Competing in:
Clam Chowder |
The Old Custom House,
in Avila Beach, CA
Chef Ricardo Ortega
www.oldcustomhouse.com
Reservations:805-595-7555
Located steps from the beach, in the heart of Avila Beach, The Old Custom House restaurant is an homage to the town’s history and a fixture in Avila’s future. Once the site of the Port of San Luis’ U.S. Custom House, the restaurant’s location was a coastal landmark as a wharf stop until the town was destroyed by an oil spill. When the town began to undergo a massive cleanup and rebuild, the site was developed into an expanded version of the historic Old Custom House.
Drawing on tradition, the new Old Custom House quickly became the town’s favorite restaurant, serving homemade style classics that had crowds lining up down the sidewalk. In response to the popularity, the restaurant and its kitchen were further expanded to be able to accommodate 350 guests at a time.
It’s no easy task to keep the well-known menu favorites the same for the locals and customers who come back on every vacation while also keeping customers’ interest and enticing new guests. That’s where Executive Chef, Ricardo Ortega, makes his mark with his unique balance of something old, something new, and things that live in the ocean blue! Chef Rico keeps the menu’s traditional dishes alive by using fresh flavor-forward ingredients. To liven things up, he draws influence from his cooking heritage with bold Latin flavors and cooking methods. Chef Rico blends these elements into a coastal cooking theme with the use of a variety of high-quality seafood.
Drawing upon his experience, creativity, heritage, and coastal local, Chef Ricardo Ortega has crafted a number of dishes that became local favorites. It’s common to hear guests saying “we come to Avila just for The Custom House’s Clam Chowder.” The food itself has become a tourist destination.
Competing in:
Clam Chowder |
Chef Ressul Rassallat
www.pebblebeach.com
Reservations:831-625-8519
Chef Ressul Rassallat is an honors graduate of the Culinary Institute of America, Hyde Park, New York. Following the completion of his formal culinary training, Chef Rassallat worked with many of the most celebrated chefs in the world including Pierre Gagnaire and Edouard Loubet, who is the youngest of all 2-star Michelin chefs in France. Additionally, Chef Rassallat served as the chef at the world-famous Four Seasons Hotel George V in Paris where he worked alongside Michelin 3-Star Chef, Philippe Legender. As a result of his never ending quest for knowledge and culinary perfection, he has acquired over 20 years of experience at award-winning hotels and restaurants from around the globe.
Rassallat’s extensive talents have been showcased at Club XIX for the past four years, to much acclaim. Prior to his arrival at Club XIX Rassallat headed the kitchens in a variety of prestigious restaurants. His most recent posts included the Four Seasons Hotel and Resort in Beverly Hills, where he was the Chef at The Garden Restaurant and as the Sous Chef at the five-star, five diamond rated, L’Orangerie in Los Angeles where he further honed his skills.
While Rassallat’s expertise encompasses classic Italian, French and Western styles of cuisine, he has a knack for incorporating surprising culinary twists to his dishes. Rassallat favors contemporary French cuisine with Mediterranean flavors from Sicily, Greece and Lebanon. His menu at Club XIX will feature these flavors and showcase fresh ingredients from local suppliers, including organic farmers and local fishermen.
Competing in:
Clam Chowder - 3rd Place! |
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Chef Owen Appelt
www.missionranchcarmel.com
Reservations:831-624-6436
Chef Owen Appelt started her career at the Concord Hilton under the guidance of Executive Chef Beat Giger. Inspired by his mentoring, she accepted an offer to join him when he moved to The Lodge at Pebble Beach. Her Pebble Beach career spanned almost 20 years, culminating in the position of Sous Chef at The Beach and Tennis Club.
The Restaurant at Mission Ranch considers itself very fortunate to have Owen Appelt, Executive Chef, as part of the team. She has brought her own touch to the menu, enhancing it with innovative sauces, new entrées and popular appetizers.
The Restaurant at Mission Ranch is one of the most spectacular spots to dine on the Monterey Peninsula. The view is gorgeous: sheep grazing in our meadow, Santa Lucia Mountains in the near distance and Point Lobos with the Pacific Ocean’s crashing waves. The Restaurant at Mission Ranch offers a varied and pleasing menu, moderately priced, featuring Classic American Cuisine. Dinner can be enjoyed inside or out on our heated patio. Live piano music is an institution at The Restaurant at Mission Ranch and you are welcome to join our spirited crowd at the piano bar any night of the week. On Sundays, we offer a buffet brunch with live jazz. It is often described by our guests as amazing and has been voted the Best Brunch by local newspaper polls.
Competing in:
Clam Chowder |
Chef Tene Shake
Winner Best of Show 2011!
Creative Chowder 1st Place!
www.isabellasonthewharf.com
Reservations:831.375.3956
Tene Shake was born and raised in Monterey. Having five older brothers, he was given the nickname “Tene” because he was the youngest brother. This would soon become his trademark. Growing up on the Wharf, he was trained in the family business and gained a great knowledge of seafood at a young age.
After graduating college and attending culinary school, in 1994 he was awarded one of “America’s Top Chefs” by the American Academy of Restaurants and Hospitality Sciences. Tene has cooked on television, and was featured on “Celebrated Chefs”. Along with his brothers, he owns several restaurants, fish markets, boats, keeping with the long family heritage.
Tene also owns a waterfront shopping plaza on historic Cannery Row which houses the Monterey Culinary Center. Tene is working on a seafood cookbook, produces his own televised cooking show, and he plans to open more restaurants as well.
Competing in:
Creative Chowder 1st Place! |
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