Sponsored by Kitchen Studio of Monterey Peninsula
Dory Ford, AquaTerra Culinary Take Over Point Pinos Grill
June 7, 2011
Bring on the Belize-style Caribbean chicken salbutes—crisp fried masa rounds piled with marinated pollo and topped with a tasty tomato-onion salsa and shredded aged jack.
Lay the spring beet and cherve tart on me with its North Coast goat goods and tasty micro mache.
In fact, hit me with huevos rancheros on a homemade tostada with refritos negros, diced ham, English peas, cheddar cheese, avocado, ranchero sauce and fried plantains. Summon the steel cut oats, with Dick Inzana almonds and walnuts, flax seed, sesame seeds, sunflower seeds, coconuts and raisins. Cue the roasted heirloom tomato tart with Truffle Tremor cheese, the eight-ounce all-natural burger and the buttermilk pancakes made from scratch.
If that doesn’t sound like classic golf clubhouse grub, that’s because it ain’t—it’s what Dory Ford is doing with the Point Pinos Grill (648-5774) at the Pacific Grove Municipal Golf Links now that his AquaTerra Culinary A-team runs it. (Yes, E.J. would be B.A.)
Ford’s been one of my favorite chefs since he steered the Aquarium’s Portola Restaurant back in the day. It's great to see him land in a venue where he can do inventive things and still have the time to keep his flourishing catering adventure service and his food-in-schools operation alive and thriving.
The clubhouse—with beers on tap come July 1, views of the Pacific and arguably the best value course in the country within a sand wedge—just became one of P.G.’s most dynamic eating destinations.
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