I love email. As any of you who may have read a few of my words, or worse yet, heard them, already know, I sometimes strain against the reins of political correctness. For instance, a couple weeks ago, I made a less than flattering remark about the state du cuisine at Stillwater Cove. Fortunately, email can provide instant correspondence to straighten me out, gracefully, when I need it.

In this particular case, VALERIE RAMSEY, public relations manager for Pebble Beach Resorts, was kind enough to inform me there is a new Chef de Cuisine at STILLWATER BAR & GRILL, JERAULD REGESTER. Chef Regester brings experience from some of California''s top-ranked restaurants, including Pacific''s Edge, right here in Carmel Highlands. In addition, he served a stint at the Terrace Dining Room at The Phoenician Resort in Scottsdale, Arizona. A graduate of the New England Culinary Institute in Montpelier, Vermont, Chef Regester describes his cooking as "rustic with robust flavors."

Along with chef PHIL BAKER, who recently took over at CLUB XIX, The Lodge should once again have a powerful one-two restaurant punch working on site. Thank you Valerie for so delicately upgrading my hard drive.

Speaking of delicate hard drives, JON MAGNUSSON, intrepid chef/owner of RESTAURANT 211 in the Crossroads Shopping Center in Carmel and one of the nicest men in the world as well as one of the hardest working (how''s that for a segue), is celebrating his birthday on Thursday, November 29th with a special menu featuring some of his favorite local wines.

A four-course meal, highlighted by Roast Veal Loin topped with prawns and Nantua sauce, plus Pom Dauphinois (I have no idea what any of this is but I know it will be good--this restaurant is wonderful) matched with Chateau Christina Pinot Noir, promises to dazzle and satisfy.

Also, a portion of the proceeds will be donated to help with the relief funds of the September 11th tragedies. Seating is limited so make your reservation early. Later on, during December, Restaurant 211 will be featuring Scandinavian Christmas Dinners. For the first three weeks in December the holiday season can be experienced the Scandinavian way (Jon is from Iceland). Traditional food and drink will be offered and should prove to be a blast. Check out the Web site at www.restaurant211.com or call 625-3030 for details. See ya at the birthday party.

Another Peninsula stalwart, TOM MCGOWAN, sommelier and boccero extraordinaire, recently celebrated his 45th birthday (or maybe it was 35th, whatever). You can find McGowan stalking the caves at CASANOVA RESTAURANT, that bastion of food, wine and romance in Carmel.

Casanova, a recipient of the WINE SPECTATOR''S GRAND AWARD for its extensive wine program, is always a great place to go for lunch or dinner, especially if you are trying to match a great wine with your food. Stop in and have old Tom pick you out something wonderful and wish him well, now that he''s getting on in years.

For years, folks have been flocking to THE SARDINE FACTORY in Monterey. Not only a monument to fine dining locally, but an industry standard nationally, the Factory is once again proving that staying on top requires a balance of tradition as well as inspired change. Chef ROBERT MANCUSO, fresh from a recent trip throughout Italy, has instituted an Italian-themed dinner every Sunday and Monday evening.

Sounding upbeat and energized, Chef Mancuso recalled his trip; "I was inspired by my trip to Italy. I started in the North by Lake Como, then worked my way down through Rome, Florence and Naples. I want to do a format similar to the authentic dining experiences I encountered in Italy."

Here''s the best part. For $19.95, The Sardine Factory is offering four courses; a traditional antipasto plate, a choice of delicious pasta, choice of entree, including a traditional fresh seafood stew, a Bistecca a la Milano (a Milanese steak dish) and fresh grilled local fish done in a traditional regional Italian style. Spumoni with toasted almonds rounds out the food portion. In addition, perfectly matched wines will be available as well as The Sardine Factory''s usual complete assortment of accompanying goodies both liquid and solid. This is gonna be fun.

--Raymond Napolitano  ray@coastweekly.com