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WHAT"S NEW!
Cindy Walter of Passionfish restaurant will be among the presenters at the West End celebration's Green Lecture Series taking place Saturday and Sunday, August 27 & 28, 2011. Walter will present suggestions for healthy, green living on Sunday, August 28,from 11am to noon, at Green Lecture Series Saturday 8/27—Day 1 ‘Building Green’ 11a-12p Creegan & D’Angelo Infrastructure Engineers 12p-1p Paul Kephart of Rana Creek 1p-2p Don Orosco 2p-3p Christina Watson with the Transportation Agency of Monterey County 3p-4p Sharon Sarris, founder & co-facilitator of the Monterey Bay EV Alliance (MBEVA) 4p-5p Patrick Daly of Woods Bagot Architects Sunday 8/28 —Day 2 ‘Living Green’ 11a-12p Cindy Walter, Monterey Bay National Marine Sanctuary Advisory Council member and owner of Passionfish, will offer sustainable living guidelines; 12p-1p Tanja Roos Organic Garden Program Director at MEarth Habitat 1p-2p John Ramirez, Director of Environmental Health 2p-3p Kristin Cushman of The Offset Project 3p-4p Michael Waxer, AIA, LEED, Vice President of Carmel Development and Founder of “Step Up to Green” program will explain how it helps homeowners increase energy and water efficiency; 4p-5p Max Perelman of BuildingWise The West End Celebration Green Lecture Series will be held at The Independent,
Backyard beekeeping: Big buzz among locals (excerpts) Link to Bee Movie Many gardeners who grow organic fruits and vegetables have realized that reliable pollination is a must for bountiful crops. And some of the best little pollinators around are bees. Not only do honeybees transfer pollen from one flower to another, they also make honey — of course — as well as beeswax, prized for making candles and natural cosmetics. For Cindy Walter, who keeps bees in her organic garden in Carmel Valley, helping the bees is important. She and husband Ted, who co-own Passionfish restaurant in Pacific Grove, are involved in a variety of environmental issues, most notably being outspoken advocates for sustainable seafood. "Ted and I have been really concerned about the issue of colony collapse disorder (a mysterious syndrome affecting honeybees) and we've had some years here in Carmel Valley where we have seen almost no bees in our yard," said Walter. "People are surprised when we tell them that basically every third bite you put in your mouth is because a bee did her job. It's very scary to think what could happen if CCD were to continue." Walter began keeping bees this past April, inspired, in part, by her father, who kept hives as well as a whole barnyard full of animals. "Between several of his brother's homes and ours, they raised chickens, cows, pigs and all of our fruits and vegetables," said Walter. "Another uncle kept bees in his orchard. As a child I obviously didn't understand the need for pollinators in the garden, but I loved the honey."
The Walters use honey in place of granulated sugar for almost everything, and have been buying it from local beekeepers. Now, of course, they're looking forward to eating honey from their own hives in the near future. Honeybees, actually native to Europe, have been part of the American gardens and agriculture ever since the time of the Pilgrims. Early settlers brought bees with them wherever they went, and the insects were a staple of farm husbandry for many decades. These days, however, beekeeping has gone from being a strictly rural art to one that is being practiced in suburban and urban settings. In Monterey County, an informal group called the Monterey Bay Beekeepers, meets monthly to talk bees and honey, and to encourage newcomers to try their hand at it. Walter's mentor was Patrick Adams, who works part-time at the Monterey Bay Aquarium and owns Blue Moon Bees, an urban beekeeping business in San Jose. The Walters are anticipating their first honey harvest in September and hope to take out honey twice a month, some of which will be used at Passionfish. Walter is also hoping to use the beeswax to make lotions and other items for her own use. "Beeswax is a naturally nourishing moisturizer as well as being an anti-inflammatory, anti-bacterial, anti-allergenic and a germicidal antioxidant," she said. Walter said she thought she might be nervous at first to work with the bees, but it hasn't been difficult at all. "I love seeing their work and I can sit in my yard all afternoon watching my girls," said Walter. For information about beekeeping, see www.montereybaybeekeepers.org or call Keith Kimes at 707-4520. The group meets the first Saturday of each month at 8 a.m. at the Black Bear Diner, 2450 N. Fremont St., Monterey.
Sommelier Interview: Jannae Lizza & Passionfish For many outside of the wine world, even the pronunciation of that word strikes fear and intimidation. However, these restaurant wine stewards have the potential to elevate our dining experience to a new height…suggesting wines we may never have considered, pairing the flavors and textures of our meal with a perfect or surprising match, and perhaps teaching us something exciting and new. To get to know these talented professionals and their craft, we’re introducing a new feature to Terroirist — the bi-weekly sommelier interview. As you can probably tell from the picture on the right, our first guest sommelier is not what some might envision when thinking of a typical, formal (read: stuffy) sommelier. Jannae Lizza and her wine list at Passionfish in Pacific Grove, California, caught our eye for two reasons — (1) it includes hard-to-snag, amazing (“absolutley insane” as fellow Terroirist, David, put it) wines that you’ll have a tough time sampling unless you have patience and your name on a mailing list, and (2) it prices its wine at RETAIL – yes, that’s right. This combination enables visitors to Passionfish to try wines they may not be able to try anywhere else at prices they can actually afford. Jannae has been with Passionfish for 15 years, starting out as a hostess at the restaurant, and now serving as wine director and general manager. She’s energetic, passionate, and a real teacher/coach when it comes to wine (e.g., she makes crossword puzzles for her staff to help them get to know the wines on the menu!). Read more about Jannae and her wine philosophy below. And feel free to drool over a sample Passionfish wine list here.
Passionfish Voted All the sustainable ethics, farmers market freshness and fiendishly wise wine finds in the sea wouldn’t mean much if Passionfish didn’t create tastes like these: Gorgonzola salad with aromatic yellow curry vinaigrette and a phyllo-wrapped, oven-baked cheesy treasure in the center. Mussels steamed in a cilantro-chipotle tomato broth so good that at least one customer announces he wants to bathe in it every night. Nova Scotia scallops pan-seared in a rich, tomato-black truffle butter. Sturgeon slow-poached and served with almost-electric spicy red curry vinaigrette – super delicate texture and bold flavors that dance beautifully with an Austrian Riesling. Crispy, rich and moist pear bread pudding with Madeira caramel sauce and freshly whipped cream. Yes, you can die now. El Carmelo Cemetery is conveniently located just down the street. Best Wine By the Glass Selection http://www.montereycountyweekly.com/bestof/2011/best-restaurants/
NEWS Chef Ted Walter of Passionfish in Pacific Grove For the second year in a row, Chef Ted Walter of Passionfish restaurant in Pacific Grove, California has been asked to participate in the annual conference Fortune Brainstorm GREEN, hosted by Fortune Magazine. This year, corporate, non-profit, and government leaders will gather for discussion and formulation of action plans on environmental issues ranging from: climate change, green energy, waste reduction, and sustainable seafood. The leaders of the Nation’s largest companies, such as Johnson & Johnson, Walmart, Microsoft, Dreamworks, DuPont, and Time inc. will meet at the Ritz Carlton in Laguna Niguel, California with the heads of The United Nations, Natural Resource Defense Council, Environmental Defense Fund, Sustainable Forestry Network, Global Solar Energy, and The Mother Nature Network. http://www.fortuneconferences.com/brainstormgreen/ Organic Bites & Flights Both Ted and Cindy Walter are looking forward to this event and hope to help make an indelible impression for sustainable oceans with their attendance. Chef Ted Walter and his wife, Cindy Walter, co-owners of Passionfish restaurant, in Pacific Grove, CA Chef Ted Walter incorporates local, sustainable seafood and fresh, local, organic produce into simply inspired meals that are healthy for you and the planet. Walter trained as a classic French chef in restaurants across the country before perfecting his own unique, California culinary style. The chef returned to his native Monterey County to open Passionfish in 1997. He shops the rich valley farms and the local farmers’ markets and buys direct from local fishermen whenever possible. The chef’s recipes highlight the fresh flavors of the seasons often enhanced with one of his signature sauces. Chef Walter’s “sustainable living” philosophy is one that was acquired out of necessity. When he began having difficulty finding ingredients that had been readily available in the past he knew he had to change the way he cooked, the way he shopped, and the way he presented his menu. That transition has led the chef on a twelve-year culinary adventure that has tested and perfected his skills. Cindy Walter, the daughter of a local fisherman, has made it her mission to take the message of sustainability to the public. Her enthusiastic and positive approach to advocacy has made waves, both locally and nationally. She was chosen 2008 California Woman of the Year, by Assemblyman Laird, in recognition of her advocacy efforts. Their award winning restaurant, Passionfish, is located at 701 Lighthouse Ave., in Pacific Grove, CA and is open for dinner, from 5 pm, seven days a week. Reservations are recommended. http://www.fortuneconferences.com/brainstormgreen2008/green_dinner.html
Passionfish Chef, Ted Walter Joins Pebble Beach Food & Wine Chefs
This event is held in Roy’s at The Inn at Spanish Bay which, overlooks the Pacific Ocean and the legendary Links at Spanish Bay Golf Course. Chef Ted Walter of Passionfish, Ed Kenney of Town & Downtown in Hawaii, Mindy Segal of Mindy’s Hot Chocolate in Chicago, and Roy’s Executive Chef Roy Yamaguchi pay tribute to the sea by preparing sustainable delicacies at this extraordinary location. These sustainable sensations will be be accompanied by fine wines from La Marca Winery, Louis M. Martini, MacMurray Ranch, and William Hill Estate Winery. Chef Ted Walter incorporates local, sustainable seafood and fresh, local, organic produce into simply inspired meals that are healthy for you and the planet. Walter trained as a classic French chef in restaurants across the country before perfecting his own unique, California culinary style. The chef returned to his native Monterey County to open Passionfish in 1997. He shops the rich valley farms and the local farmers’ markets and buys direct from local fishermen whenever possible. The chef’s recipes highlight the fresh flavors of the seasons often enhanced with one of his signature sauces. Chef Walter’s “sustainable living” philosophy is one that was acquired out of necessity. When he began having difficulty finding ingredients that had been readily available in the past he knew he had to change the way he cooked, the way he shopped, and the way he presented his menu. That transition has led the chef on a twelve-year culinary adventure that has tested and perfected his skills. FOR IMMEDIATE RELEASE Passionfish Restaurant Supports: Sunday, April 10, 2011 5:00-8:00 PM Friends and family of local photographer and artist Rachael Short will host a benefit and silent auction at the Hidden Valley Music Seminars an Institute of the Arts in Carmel Valley. Hidden Valley is located at 88 West Carmel Valley Road before entering Carmel Valley Village. Rachael Short, a 28 year old accomplished photographer and gallery owner, was severely injured in a car accident in November of last year, leaving her in a condition that requires round-the-clock-care and the loving support of her generous community. Enjoy the food and wine reception featuring locally acclaimed chefs, including; Cal Stamenov from Bernardus Lodge, Ted Walter of Passionfish restaurant, Tim Wood from Carmel Valley Ranch and Chris Caul of Christopher’s restaurant and top wineries such as Silvestri and Talbott Vineyards. Enjoy live entertainment with Nico Georis and Rick Chelew. The silent auction will include work by famed photographers and artists such as Kim Weston and Tom O’Neal. A short film documenting Rachael’s journey will also be shown. Tickets are $100 per person, available online at www.bethelightfundraiser.com or For more information Contact Erin Kenyon at 831 901-7883.
Assignment 7 MONTEREY, Calif. (KGO) -- With all the dire environmental news out there, the dramatic recovery of the Monterey Bay is considered an ecological success and is the subject of a new book. The stunning beauty of Monterey Bay hides a history of exploitation. One wild species after another was hunted for profit and many to near extinction. In the early 1800s it was otters. When they were gone, the target became whales, then abalone. 1915 ushered in a relentless pursuit of sardines. Click here for video link A Passion for Fish and the Planet: Passionfish Restaurant Some people say you eat with our eyes. At Passionfish restaurant in Pacific Grove, California, you do so with your heart — at a place where the local is celebrated, showcased, and conserved. Sometimes, savoring a meal can nurture our body while helping preserve or restore the planet. One day, every meal will be consumed this way.- Read More-Click Here
Passionfish Located In One Of America’s Best Little Beach Towns Passionfish is pleased to announce that Travel & Leisure Magazine has recognized our charming little communtiy as one of “America’s Best Little Beach Towns.” It also recommends Passionfish as the place to Ted & Cindy Walter of Passionfish Restaurant Nominated For Chef Ted Walter and his wife, Cindy Walter are among six finalists for the 2nd Annual Ocean Heros Award presented by the international non-profit orgnization, Oceana. On World Oceans Day, Oceana honors those who have made a significant, ongoing contribution to ocean conservation. This year, hundreds of ocean advocates were nominated, and a panel of experts selected six adult and 5 youth finalists. Chef Walter and his wife, Cindy are co-owners of Passionfish restaurant, in Pacific Grove, California. Their work for the cause includes public presentations, cooking demonstrations, non-profit contributions and legislative advocacy. The Walters use their restaurant, Passionfish, as a forum for discussion, education, and exploration of the issue as it pertains to protecting our oceans, our lands, and our food sources from further decline. As Monterey County’s first “green” restaurant, Passionfish sets out to prove that sustainable living can be good living. The Walters have strict policies for sustainable purchasing and an on-going training program for their staff. Chef Ted Walter incorporates local, sustainable seafood and fresh, local, organic produce into simply inspired meals that are healthy for you and the planet. Walter trained as a classic French chef in restaurants across the country before perfecting his own unique, California culinary style. The chef returned to his native Monterey County to open Passionfish in 1997. He shops the rich valley farms and the local farmers’ markets and buys direct from local fishermen whenever possible. The chef’s recipes highlight the fresh flavors of the seasons often enhanced with one of his signature sauces. Chef Walter’s “sustainable living” philosophy is one that was acquired out of necessity. When he began having difficulty finding ingredients that had been readily available in the past he knew he had to change the way he cooked, the way he shopped, and the way he presented his menu. That transition has led the chef on a twelve-year culinary adventure that has tested and perfected his skills. Cindy Walter, the daughter of a local fisherman, has made it her mission to take the message of sustainability to the public. Her enthusiastic and positive approach to advocacy has made waves, both locally and nationally. She was chosen 2008 California Woman of the Year, by Assemblyman Laird, in recognition of her advocacy efforts. If you would like to find out more about the finalists and place your votes for your favorite Ocean Heroes visit: Ocean Hero Award Link Oceana, founded in 2001, is the largest international organization focused solely on ocean conservation. With offices in North America, Central America, South America and Europe, Oceana works to help return our oceans to former levels of abundance. Passionfish is located at 701 Lighthouse Avenue, in Pacific Grove, California. The restaurant is open for dinner from 5pm seven nights a week. The Walters may be reached by calling the restaurant at 831-655-3311. For further information about Oceana visit www.oceana.org. For further information about Passionfish visit www.passionfish.net. FOR IMMEDIATE RELEASE Ted Walter of Passionfish Restaurant Hosts Cooking Demonstration Menlo Park, CA— Ted Walter is among a dozen chefs from throughout the Western United States to host cooking demonstrations during Sunset Magazine’s annual “Sunset Celebration Weekend.” The pages of Sunset Magazine come to life at their Menlo Park headquarters during Celebration Weekend, Saturday, June 5 and Sunday, June 6, 2010. This themed celebration will highlight the West on-the-go. with cuisine inspired by the streets and Glam-Camping- the glamorous side of camping. View outdoor living trends and sample the fruit of some of the West’s best wine regions. Ted Walter’s Dinner on the River—Salmon with Ponzu Chef Ted Walter incorporates sustainable seafood and fresh, local, organic produce into simply inspired meals that are healthy for you and the planet. Walter trained as a classic French chef in restaurants across the country before perfecting his own unique, California culinary style. The chef returned to his native Monterey County to open Passionfish in 1997. Chef Walter’s “sustainable living” philosophy is one that was acquired out of necessity. When having difficulty finding ingredients that had been readily available in the past he had to change the way he cooked, shopped, and the way he presented his menu. That transition has led to a twelve-year culinary adventure that has tested and perfected his skills. Advocating through example, his restaurant was the first in Monterey County to be certified as a “Green” Restaurant. Chef Walter’s signature recipes have been published in Bon Appétit and a number of nationally distributed cookbooks, including: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs (Willow Creek Press) and THE FOOD OF FISHERMAN’S WHARF: Cooking and Eating from San Francisco to Monterey. (TBC Publishing). Passionfish has been featured on KRON TV’s Bay Cafe, Rachel Ray’s Tasty Travels, the Discovery Channel’s healthy lifestyles program, Fresh, the History Channel’s Modern Marvels, and ABC’s Live Well HD series, Save My Planet. Chef Walter was inducted into the California Restaurant Association’s Hall of Fame in 2006. The event will take place from 10am to 5pm, Saturday, June 5, and Sunday, June 6, at Sunset Magazine headquarters, 80 Willow Rd, Menlo Park, California. General admission is $16, seniors $12, and children age 12 and under are admitted free. Chef Walter’s restaurant, Pasionfish, is located at 701 Lighthouse Ave., in Pacific Grove California. Passionfish is open for dinner from 5pm seven nights a week. For more information contact Ted Walter at 831-655-3311, visit www.passionfish.net, or sunset.com/cw. 3/20/10 Passionfish’s Cindy Walter Appointed As An Advisor to the California Oceans Protection Council”s Sacramento, CA— Cindy Walter of Passionfish restaurant in Pacific Grove, California is among the panelists approved to begin their advisory role for the California Sustainable Seafood Initiative, pursuant Assembly Bill 1217. The need for sustainable fisheries and the conservation of marine biodiversity are widely recognized. California’s growing population, the increasing worldwide demand for seafood, and the accumulating stresses on marine and coastal habitats create a challenge to sustaining our living marine resources and activities associated with them. Over the past century, the increasing demand for seafood has had huge implications for marine species and ocean ecosystems. The adoption of increasingly powerful technologies has led to a massive increase in global fishing capabilities. The demand for seafood in the U.S. is large. Annually, the U.S. consumes about 16 pounds of seafood per capita, which represents about $69.8 billion in revenue ($46.8 billion at food service and $22.7 at retail, with industrial seafood products accounting for the remaining $389.4 million). Californians consume even more, due to a higher degree of health-consciousness, and proximity to the coast. This has both national and international implications for California’s economy, since a portion of California’s fisheries is exported to foreign nations, and because the national and California markets are growing. The more California can effectively manage its fisheries for optimal sustainable productivity, the greater the opportunity for an increase in foreign trade, thus reducing the seafood trading deficit while simultaneously providing incentives for Californians. Cindy Walter is the co-owner of the award winning Passionfish restaurant in Pacific Grove and an activist for sustainable oceans. Passionfish holds the designation of Monterey County’s 1st Green Certified restaurant and boasts a sustainable menu. As a restauranteur, Cindy is responsible for all operational aspects outside the kitchen and directs all marketing efforts. She also serves on the Advisory Council for the Monterey Bay National Marine Sanctuary and is a member of the Seafood Choices Alliance. During the past few years, Walter has been inducted into the California Restaurant Association’s Hall of Fame, been named a “California Woman of the Year” by State Assemblyman John Laird, and been among 10 finalists for the International Seafood Champion’s Award.
Love that Yelp! Every once in a while someone posts something about the restaurant that just makes me all warm and fuzzy, so heres the most recent one........ I love this guy! Cindy Walter 11/22/2009, Five Star Yelp! 19th Annual Feast for AIDS—Sunday, November 15th, 2009 Passionfish’s Chef Ted Walter scheduled to participate in The 19th Annual Feast for AIDS, which will be held at the Beach Club at Pebble Beach on Sunday, November 15th, 2009. The Feast for AIDS has historically been the premier fund-raising event for The Monterey County AIDS Project (MCAP). Hundreds of guests support the cause while wining and dining with friends and associates. Past proceeds have gone to the Children’s Program, Continuing Education and to provide ongoing services to clients living with HIV/AIDS in Monterey County. This year the Feast is happening again, though there’s been a significant, positive development.John XXIII HIV/AIDS Services and MCAP have consolidated their respective operations into one agency, with the new name ofCentral Coast HIV/AIDS Services. This consolidated agency will help ensure continued education and services to schools and clients now and into the future. For further information Kathleen Banks at 394-4747 x18 or kat@mcap.org. October 25, 2009- Los Angeles Times Passionfish recently mentioned in the LA Times along with Fandango Restaurant as one of the places to dine (Where to Eat" when visiting Monterey County, WHERE TO EAT Fandango, 223 17th St., Pacific Grove; 831-372-3456, www.fandangorestaurant.com. A longtime local favorite. Open daily for lunch, dinner and Sunday brunch. Seafood, steak, paella and Basque accents. Entrees $17.50 to $35. Passionfish, 701 Lighthouse Ave., Pacific Grove; 831-655-3311; www.passionfish.net. Top-notch seafood...Link
Passionfish Included in Bay Area Guidebook "The Best Waterfront Dining" Paperback: 160 pages RESTAURANT SPOTLIGHT Sommelier Journal Sustainable fishing practices, environmentally friendly products, and retail wine pricing are all part of the formula at Monterey’s Passionfish restaurant. Today, Cindy and her husband, Ted, run Passionfish, a restaurant built around catch-of-the-day (or, perhaps, tackle-of-the-day) thinking. They’re dedicated to sustainable seafood, farmer’s-market fare, and a wine list with a catch: it’s priced at retail. Just outside Monterey, en route to Carmel, this unassuming corner café is surrounded by wine country and the homes of wine-knowledgeable consumers. Ted Walter came up with the retail pricing concept to build traffic, and after some uncertainty, the restaurant’s approach has become a hallmark. “Take a look around,” says Cindy; “almost all the tables are drinking a bottle of wine as opposed to a glass.” The menu changes daily, the wine list weekly. Looseleaf sheets in the list are updated as items sell out. With the wines priced at retail, “things move pretty fast,” says Jannae Lizza, Passionfish’s “wine muse.” Combined with the seasonality of the menu, that creates some pairing challenges. Staff members taste new wines with every sauce on the menu and chart their impressions, rating the pairings on “three levels of food and wine happiness,” according to Lizza: “Bad,” “RailRd” (“railroad tracks,” meaning parallel flavors that don’t converge), and “1 + 1 = 3” (indicating synergy). Sturgeon with a red-curry vinaigrette is currently “our problem child,” says Lizza. While the curry kills a Riesling, the recommended non-vintage Broadbent Vinho Verde from Portugal offers a fresh citrus note and a slight effervescence that cut cleanly through the sauce and complement the meaty, mild fish. The wine list currently includes more than 400 selections, ranging from local producers to allocated wines (Bond at $300, Araujo at $105) and eccentric international varietals (are Txakoli and Blaufränkisch-Zweigelt on your list yet?). Although Lizza admits an “infatuation with Northern Italian whites” as outstanding matches for seafood, local wines still make up a healthy share of the list. Asked if she stocks the local Morgan Winery’s Nero d’Avola, Lizza says no, but she’ll look into it. “One of the staff’s husbands works there, and the owner was at Cindy and Ted’s wedding,” she reports. “It’s a small community.” The list is sprinkled with commentary: “Super-Tuscan Sassicaia. Yes, the best price on the planet. $220.” “Zierfandler. Never heard of it? Think nose and fruit of a Gewürztraminer and the finish of a Pinot Gris!” Lizza says “things with stories tend to work well here; that’s what our customers are used to.” Only six by-the-glass choices are offered, at a standard markup, but the half-bottle selection is extensive—a recent version contained 34 half-bottles, including an Amarone, a Charbono, and a Grüner Veltliner. The “dessert-in-a-glass” list is also compelling, since few patrons are likely to buy an entire bottle of dessert wine, regardless of price. There are a dozen possibilities, from Port and Madeira to Sherry and Passito, each with a suggested pairing. For example, the lemon-pudding cake with crushed strawberries harmonizes well with the recommended Sanct Valentin Passito. Cindy Walter explains the pricing concept in a simple introductory letter prefacing the menu: “We primarily price at retail,” she writes. “Truthfully, we also add a few dollars for breakage of glassware.” Ted Walter believes the 50% cost model works because “we are owner-operated. Cindy is the general manager, and I am the chef. Our managerial expenses are much less than a corporately run establishment. We have no partners or shareholders and watch our costs passionately. I have seen two local restaurants pick up on our theme, and both have abandoned the concept.” Still, he says, “it took a year for the retail wine pricing to catch on. Wine lovers and frequent diners understood the advantage immediately, but the public just could not make the connection on what a great deal they were receiving. We often would have to amend our spiel at the table with ‘our bottles are priced at half what it would be at another restaurant.’ The interesting phenomenon is that because of the pricing and selection, customers buy a lot of wines they have never tried. We average about one bottle sold per every four people, sometimes one to three at certain times of the year. That means a bottle on every table.” Like the Monterey Bay Aquarium a short drive away, the 145-seat Passionfish has standards for sustainable fishing and for ecologically friendly products in general. The white tablecloths are shielded by brown Kraft paper. Simple, matted black-and-white photographs of sea life adorn the minimalist, plaster walls. The produce is all organic. When you ask for water, you hear them run the tap. Natural substances such as vinegar and baking soda are used for cleaning. Even the wine list gets in on the act, using a special symbol for wines produced sustainably. Half of the $20 corkage fees go to sea-life charities; turtles were the beneficiaries for some time, and bluefin tuna are the current cause. The Walters and their staff work with the aquarium to organize educational forums for restaurants and chefs, and they are frequent speakers at trade seminars. Passionfish is certified by the Monterey Bay Area Green Business Program, but it makes no mention of these credentials anywhere in the restaurant. The family’s commitment to sustainable practices is part of its ethos—perhaps simply an extension of the sensibilities of a fisherman’s daughter. |
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