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Aubergine At L’Auberge Carmel & Cantinetta Luca Restaurants Introduce 2012 Culinary Classes And Signature Dinner Series [2.9.12]
Mirabel Hires Food & Beverage Veteran William Harris [1.23.12]
Take The Road Less Traveled And Follow Relais & Chateaux’s Route Du Bonheur With Thomas Keller [9.28.11]
Aubergine Carmel Makes Zagat's Bay Area Top List for First Time [9.26.11]
Carmel’s Cantinetta Luca Opens Artisanal Deli: Salumeria Luca [8.22.11]
L’Auberge Carmel Recognized Among The World’s Best Hotels [7.11.11]
Carmel Restaurants Aubergine And Cantinetta Luca Resume Popular Culinary Series [6.8.11]
Three Restaurants that are the Talk of the Town, Dr. Stefan Elfenbei, VIP International Traveller, February 2012
Aubergine continues 'Terroir' series, by Elaine Hesser For Off 68, February 10, 2012
Beyond Carmel Valley, the bull is back and Happy Girl makes people… happy., By Mark C. Anderson, MC Weekly, February 2, 2012
Top 100 bites: Local dishes you've got to try before you die, By Mike Hale and Raul N., Monterey Herald, January 31, 2012
· Pumpkin ravioli with prosciutto and sage brode, toasted breadcrumbs and saba at Cantinetta Luca in Carmel
· Burrata cheese and crostini at Cantinetta Luca in Carmel
· Olive oil gelato at Salumeria Luca in Carmel |
Cooking up gourmet adventures across the West, By April Orcutt, Special to the Los Angeles Times, January 29, 2012
L'Auberge Carmel's monthly classes are taught by chefs in the kitchen of the hotel's Aubergine restaurant. The sweet and savory themes may cover puff pastry, French cakes, homemade marshmallows or soda-fountain treats, or Dungeness crab, raw fish, sake or umami, the newly discovered fifth-taste sense. |
Knuckles grasps the future of beer, by Mike Hale, Monterey Herald, January 4, 2012
Aubergine's landscapes
Our economy still sputters and coughs, and the days of high-end, pretentious dining may be behind us, but there is still a market for classy, dress-up, adult experiences with delicious, artfully crafted food.
With Club XIX's closure last year, the list of fine-dining places has really shrunk to three: Marinus at Bernardus Lodge, Sierra Mar at Post Ranch Inn and Aubergine at L'Auberge Carmel.
Under wunderkind chef Justin Cogley, Aubergine in Carmel really stands out in my mind as a place to splurge and indulge, with the memories fresh in your mind weeks or months later. In 2011 the restaurant earned a No. 5 Zagat ranking throughout the San Francisco Bay Area region.
Aubergine's new monthly dinner series called Terroir allows diners a less expensive entry into this world created by Cogley and executive pastry chef Ron Mendoza. The series, inspired by landscapes, includes wine pairings and costs $75 per person.
December's dinner was titled "Forest and Fields," and we snagged two seats as an early Christmas present. Wow. It started with amuses of foie gras on flatbread served on a log with forest scents, followed by hay-smoked pickled quail eggs and a small shot of warm apple cider and bourbon. And it only got better from there. We ate squab cooked in smoked butter, with apple and strips of succulent lardo; porcini mushrooms with caramelized onion and black garlic; and venison with salsify, birch syrup and devils club root (a crunch component that looks like a twig). Dessert was a "painted landscape," with guanaja cremeux (a decadent chocolate cream), bits of torn chocolate cake and eucalyptus ice cream playing the moon and a sweet, dark orange gelee serving as the setting sun. Edible art, and visually stunning.
Jan. 24 brings "Pacific Coastlines." Call 624-8578 for reservations. |
New masters revive an age-old craft, By Pete Rerig, Edible Monterey, Winter 2011
Feeling Cured: Salumeria Luca unfurls an impressive assemblage of Italian charcuterie, sandwiches and other treats, by Ulia Zettie, MC Weekly, December 22, 2011
Dungeness Crab for the Holidays: Get Cracking!, MarketWatch's Anthony Lazarus reports, December 20, 2011
Lady Fates: A search for foodie meaning, from school lunch to Brendan Jones’ new Lokal restaurant in Carmel Valley by Mark C. Anderson, MC Weekly, December 15, 2011
La Mailata IV: Celebration of the Pig, by Elaine Giuliano, Edible Monterey Bay, 2011
Off the Menu: Cantinetta Luca's delicious La Maialata pig dinner happens only one night a year, by Raul N. Off the Menu, Monterey Herald, December 15, 2011
Monterey Peninsula holiday dining, by Sophie Brickman, SF Chronicle, December 4, 2011
Carmel From Valley to Sea, by Marcia Frost, Wine and Spirits Travel, November 17, 2011
The arrival of fall means pumpkin and squash galore at many restaurants, by Raul N. Off the Menu, Monterey Herald, November 3, 2011
Restaurant Aubergine Carmel, by Felix Hirsch, QLI, October 27, 2011
Mike Hale, Grub Hunter: Embracing the art of charcuterie, Monterey Herald, October 12, 2011
Italian deli opens in Carmel by ELAINE GIULIANO, The Californian, October 7, 2011
A search for foodie meaning, from school lunch to Brendan Jones’ new Lokal restaurant in Carmel Valley by Mark C. Anderson, MC Weekly, September 29, 2011
Carmel's Aubergine Earns Number Five Zagat Ranking, Beating Out Slanted Door, Chez Panisse By Mark C. Anderson, MC Weekly, September 20, 2011
Carmel and Monterey make their mark on fine dining by Michael Bauer, SF Chronicle, September 18, 2011
The picturesque land of plenty by Patty Burness, Northside San Francisco, September 2011
Tips from a seasoned grubster by Mike Hale, Herald, August 31, 2011
The Best of Sonoma, California: An Insider's Exploration Series by Nanci Saper, LA Examiner, August 28, 2011
Chewing through Car Week and a salumeria to swear by. By Mark C. Anderson, MC Weekly, August 25, 2011
Most Romantic Hideaways by Mary Bemis, Organic Spa Magazine, August 2011
Aubergine Dream By Mark C. Anderson, MC Weekly, April 28, 2011
Aubergine Pastry Chef Competes for Best Dessert in the World by Mark C. Anderson, MC Weekly, March 30, 2011
2012: Winter
2011: Spring
2010: Spring │ Winter
2009: Spring │ Summer
2008: Summer │ Fall │ Winter
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