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Abdicating the Monterey Restaurant territory to check out Coeur D'Olives and The Bounty D'Monterey

Apologies for the delay in Monterey Restaurant reviews:

Between stylistic problems with the pub tool (not publishing enough images withing the body of the articles), an economic crunch masticating the financial element, pop up ads to nauseate, and other such eating disorders ..........it has become necessary to take another approach to writing for Examiner.

The plan is to focus on the fine food and wine products that this region is famous for~ and promoting those talented businesses in Montery county  who not only have good taste, but have the will and passion to share it with the masses.

Yes,  for further Monterey Restaurant reviews, please refer to my Examiner Associate, Shannon Hilson. Shannon is now taking over this daunting task ~ and I hope to be able to comment from time to time on her findings, perhaps even share a meal or two for a lively conversation. Because eating alone is  only half the fun it could be.

Articles emanating from this Examiner will seek to delve deeper into the essence of what is locally grown, it's nutritional and cultural value, how the food industry is thriving, and what recipes can be successfully manifested using products and produce graced by the bounty of Monterey. Call this a mini Harvest Festival, without the seasonal constraints.

From Watsonville to the border of Big Sur, Seaside to Salinas, there is a variety of culture that  astounds: First on the list is the underestimated Hispanic population, surprisingly next, a small Yugoslavian group, added to that a Filipino factor, a Japanese collection, not to mention African American, Indian American, Pacific Islanders, Tagalog included, all  melding  with the Caucasian agent ( for lack of a better word)  to produce unique taste 'mash ups'   to be ingested,  with cultural influences to inspire. I hope to illuminate issues we have about food, as  they come up in conversation ( with a bit of good nutrition thrown in for resolution's sake)

To that end, a recipe developed from my recent serendipitous meeting with Les Cooper, owner of   Coeur d'Olive and Mediterraneo. The products vary from 18 Year Balsamic, Infused Olive Oils, Rubs, & Stuffed Olives  and more. You can find his top notch products for sale or review at the Coeur d'Olive  website, (including recipes) or find them at The Monterey Street Market on Tuesday nights from 4 ~ 7 pm.

Greek style Balsamic Vegetable Dip a'la Coeur D'Olive:

6 oz Greek Yogurt (small ready to serve cup) any % of fat dependent on your needs
2 Tablespoons of Goat Cheese
3 Teaspoons of Coeur d'Olive  Fig Balsamic Vinegar (minimally) 4 Teaspoons for a more intense flavor.
1/2 Tablespoon Coeur d Olive  olive oil, previously infused for an hour or so with one clove of peeled, bruised garlic

In a large ceramic bowl, combine all ingredients an let sit covered in the refrigerator for 3 - 24 hours. Serve at room temperature.

Clean and prepare celery, mushrooms, carrot sticks, snap peas, snow peas, Jícama sticks, radishes, varicolored peppers, cooked baby artichokes, asparagus, cherry tomatoes and even strawberries (only when in season) and even figs! Align decoratively on a serving plate with a ramekin of Greek styled Balsamic dip - 


Sit back with a glass of spring water or good wine, and enjoy your guests!

Look for more taste sensations available on the Coeur d'Olive's  website.

Coeur d'Olives has a variety of olive oils, from 'Burttery Delight' to Mediterranean and Tuscan ~ Balsamic Vinegars, aged from 5 years to 18 years will add a unique touch to anything you serve it with. I particularly like the gift pack as a starter, so that I know what to buy in volume for my personal taste. Leslie Cooper is available on the phone for any bulk orders/local deliveries, and he has 1000 recipes (well almost) at the tip of his tongue. If he can't help you ~ call me!

Happy New Year!
Kate Mulligan
Mulligan@mail.com
408 674 6460

(Feel free to contact with recipes, comments and product suggestions)

In a large ceramic bowl, combine all ingredients an let sit covered in the refrigerator for 3 - 24 hours.

Clean and prepare celery, mushrooms, carrot sticks, snap peas, snow peas, Jícama sticks, radishes, varicolored peppers, cooked baby artichokes, asparagus, cherry tomatoes and even strawberries (only when in season) align decoratively on a serving plate with a ramekin of Balsamic dip - 

Sit back with a glass of spring water or good wine, and enjoy your guests!

Look for more taste sensations available on the Cour d'Olive's  website. Contact info: Telephone: 831.625.1692 • Fax: 831.625.1918 • E-mail: coeurdolives@yahoo.com • P. O. Box 222275 • Carmel, CA 93922

Happy New Year!

Kate Mulligan

(Feel free to contact with recipes, comments and product suggestions)

Comments

  • Debi Willis - Movie Locations Travel Examiner 3 years ago

    Happy New Year, Kate, and happy new approach to Examiner, too! I've enjoyed your restaurant columns in the past and expect I'll similarly enjoy these new topics. The dip sounds yummy!

  • Profile picture of Shannon Hilson
    Shannon Hilson 3 years ago

    I am sorry to see that we won't be sharing a channel here after all. I found your reviews and thoughts on local food to be truly interesting. However, I am glad to hear that you will still be writing on this subject here in at least some capacity. I sincerely look forward to seeing what you come up with.

    However, I also thank you very much for the shout-out and hope you'll pop in from time to time. I'll do my best to carry on the legacy and introduce people to the very best Monterey has to offer while hopefully teaching them a thing or two about food as well. Best of luck in all that you do, Kate!

  • Profile picture of Kate Mulligan
    Kate Mulligan 3 years ago

    Hi Shannon, Sorry this has taken so long to get in touch with you -

    I found the restaurant hunting way too expensive and the pay too low to do a full time Examiner on that venue alone, and I am interested in food and culture, and have been hoping to find a wider range to write about

    But I won't give up the Restaurant writing entireely, if you are OK with that

    How is it going for you by the way.... I see you write, but not about places specifically - have you been having the same problem I have had???

    Le'ts try to keep in touch as we progress -

    Best
    Kate Mulligan