We would like to thank everyone who came to our kickoff to the 2018 Sustainable Chef Dinner Series on May 10th with Chef James Anderson of The Poke Lab! The night was a lovely success with community members sitting at the long table set for 30 in the LEED Certified Green Building at The Hilton Bialek Habitat.
The Poke Lab, an atypical fast food restaurant in the heart of Monterey, focuses on locally sourced and fresh ingredients. Chef James Anderson and Owner Joey Nguyen’s commitment to sustainability is seen throughout the restaurant and the menu. As one of the only establishments in the country on the Seafood Watch list bearing the name poke, this Downtown Monterey treasure helps inspire and inform customers of sustainable choices through tasty options. MEarth is also a proud Seafood Watch partner, and we happily connect with like minded organizations to put on events like the Sustainable Chef Dinner Series.
Chef James decided to highlight this commitment to sustainability in his meal at MEarth, creating a menu that reflected the locality and seasonality of the produce. In our programs at MEarth, we use the acronym F.L.O.S.S. to teach students about the benefits of eating Fresh, Local, Organic, Seasonal, and Sustainable food. The garden-to-table meal showcased those F.L.O.S.S. values by using ingredients harvested straight from MEarth’s organic garden and the central coast. Menu below.
Garden Snacks Carrot Beet Fennel Pickles Beets + Dino Kale Chips
Spring Pea Shooter Dashi, Chard Soffrito
Foraged Salad Garden Lettuces, Wild Herbs, Monterey Ogo, Big Sur Salts ‘Habitat’ Blend, Nasturtium Honey Dressing
Lox + Asparagus Einkorn Biscuit, Nori Citrus Emulsion
Rockfish Fillet Hazelnut + Wild Arugula, Herb Pappardelle, + Pea Tendrils
Princess Anne Strawberries Matcha Sabayon + Apricots
Don’t miss our next Sustainable Chef Dinner – see our webpage for more information and tickets!