Casanova is celebrating Van Gogh’s birthday with a special five-course dinner.

Casanova’s executive chef, Johnny de Vivo, will prepare a five-course meal for van Gogh’s birthday. The menu reflects the artist’s life and work, translated into a culinary creation with fresh, local ingredients. Dinner is at 7:00 and is available for $75 per person, with wine pairings chosen by beverage director Jeff Birkemeier for an additional $40.

Take a peek at the mouthwatering menu . . .

The Van Gogh Birthday Menu:


Tartelette au Tournesol
sunflower tart with rhubarb, absinthe mascarpone, 
& dandelion crisp

Le Crabe Renversé
upside-down crab with artichoke & green garlic remoulade

Retour de la Chasse
venison sausage, red cabbage, Vidalia onions, & walnut cream

Le Sorbet
absinthe & lemon sorbet

Les Mangeurs de Pommes de Terre
three variations of potato, braised lamb shank, & carrots

Casanova Restaurant is on Fifth Avenue, between Mission and San Carlos, in Carmel. 831-625-0501. www.casanovarestaurant.com. Call Casanova’s Special Events Department at 831-625-2727 to make reservations.

First up is “Locals for the Locals,” showcasing local wines, paired with a menu prepared by chef Levi Mezick, on Monday, March 18. Diners can expect a four-course meal with wine pairings for a very reasonable $50 per person. (Reservations are required.)

Monday’s dinner will also feature a special guest, Ian Brand, the winemaker and proprietor of Field Fare, Coastview, La Marea and P’tit Paysan. Brand works for numerous wineries in the county and his own wines come from the more rugged corners of Monterey.

Take a peek at the menu . . .

MONTEREY LOCALS WINE DINNER
Monday March 18th 2013

AMUSE BOUCHE

FIRST COURSE
LA MAREA, Albariño, Monterey 2011
BABY LETTUCES
Compressed Asian Pear, Hiccama, Candied Walnuts, Citrus cumin Dressing

SECOND COURSE
P’TIT PAYSAN, Chardonnay, “Jack’s Hill” Monterey 2011
FARFALLE PASTA
Calamari, Confit Tomato, Basil, Roasted Garlic

THIRD COURSE
LA MAREA, Grenache, Spur Ranch, Monterey 2010
BRAISED PORK SHOULDER
Roasted Root Vegetables, Purple Mustard sauce

CHEESE COURSE
P’TIT PAYSAN, Petite Sirah, Monterey 2011
Tomato Jam, Arugula

Restaurant 1833 is at 500 Hartnell Street in Monterey. 831-648-1833. www.restaurant1833.com.

Chef Amber Kirpes from Sierra Mar at Post Ranch Inn will be preparing dinner for the evening, with wines provided by Pierce Ranch Vineyards. Dinner is served at 7:00 PM. Tickets are $78 per person and available at Lilify’s shop on Lighthouse Avenue.

I’m certainly supportive of the pop-up dinner trend, having attended a few myself, like Füd’s coffee-inspired dinner at East Village Coffee Lounge, a seafood-centric dinner highlighting Local Catch Monterey Bay at La Balena and of course the dessert dinner at The Independent. These unconventional dinners present a great opportunity to meet local foodies and chat with the chefs directly. I hope to see more chefs following in Lilify’s footsteps and hosting special dinners around town.

Lilify is at 281 Lighthouse Avenue in Monterey. 831-207-1380. www.lilify.com.

The menu will be prepared by new chef Daniel Furey. What does he have in store for the evening? How about:

Reception:
Lagunitas IPA
Soft Pretzel Nuggets
With Smoked Pork, Pickle, and IPA Fondue

Lagunitas IPA
Smoked Tomato Bruschetta
Goat Cheese and Sage Pesto

1st course
Lagunitas Sucks!
Mustard and Lagunitas Sucks Braised Rabbit
Saffron Pappardelle, Baby Carrots, Pearl Onions and Arugula

2nd course
Lagunitas Little Sumthin’
Short Ribs
Chick Pea Polenta, Glazed Parsnips

Cheese Course
Lagunitas Hop Stoopid
Mt. Tam
Hop Stoopid Caramel, Apricot Chutney

Dessert
Lagunitas Cappucino Stout
Cappucino Beer Float
Petite Rich Chocolate Cake

If last month’s beer-pairing dinner with San Diego breweries are any indication, this dinner will sell out, so call or go online to make a reservation now!

Cannery Row Brewing Company is at 95 Prescott Avenue in Monterey. 831-643-2722. www.canneryrowbrewingcompany.com.

It’s been a busy summer, meaning postponed pizza plans with Joe, my friend who’s an East Coast transplant with a picky pizza palate. Now that things have settled down, we’re back on our quest to find the best pizza in town.

Pizza is so much more than the plain pepperoni pie these days.

Pizza’s growing up. Gone are the days of just cheese or pepperoni, now you’ll find pizzas topped with figs or Dungeness crab. I’ve convinced Joe to expand the scope of our pizza tasting to sample some of these more adult pizzas at local restaurants.

When it comes to pizza, Joe firmly believes less is more, so we eased into the world of gourmet pizza with a visit to Carmel’s Vesuvio, which balances the classics with more non-traditional combinations.

On our first visit, we went in as pizza purists, ordering the basic Margherita ($16) and the Salsiccia ($17.50)

The Margherita is a classic pizza preparation.

Joe loved the simplicity of the Margherita dal 1889. With sweet tomato sauce, melted mozzarella and a light accent of basil, it’s really more like a cheese pizza than a margherita. (For a more traditional take with fresh tomato and mozzarella, try the La DOC ($18.50) instead.)

The Salsiccia embellished the canvas of the Margherita with sausage and peppers.

The Salsiccia pizza expanded on the simple canvas of the margherita, adding spicy sausage and red and yellow peppers. I would have preferred the peppers cooked a little longer, to render them a little more tender against the chewy crust.

On our second visit, Joe brought along his wife and one of his coworkers to help us tackle more pizza. This time, we ordered some combinations off the beaten path.

We started with the Carbonara pizza, topped with mozzarella, pancetta, fresh egg, shallots, peas and black pepper ($17.50).

The Carbonara pizza was like breakfast for dinner. On a pizza.

Joe described this pizza best—breakfast for dinner.

All four of us were surprised how light the flavor actually was. This was a major plus for others at the table, but a bit of a letdown for me. I wanted a bolder kick of salty pancetta and savory egg yolk.

The di Parma pizza—with tomato sauce, prosciutto, arugula, shaved parmigiano and olive oil ($17.50)—was the most contentious choice at dinner.

Most gave this pizza the thumbs down, claiming that the arugula screamed at the top of its lungs, overpowering all other flavors. But this was actually my favorite pizza of the night, underscoring that pizza preferences often come down to a matter of taste.

I loved the di Parma pizza, with salty prosciutto and bitter arugula.

Yes, the arugula packed a potent bitter bite, but I loved the depth of flavor it brought against the sweet tomato sauce and salty prosciutto.

The del Fiore pizza—topped with mozzarella, zucchini blossoms, burrata cheese and mint ($18.50)—was probably our most unusual selection.

The del Fiore was an unique combination with burrata and zucchini blossoms.

When it arrived, it was truly a work of art with colorful zucchini blossoms topped with stark white burrata and a pop of bright green mint leaf.

We loved the creamy indulgence of fresh burrata cheese. Joe wasn’t a fan of the mint—he’s a pizza purist who simply doesn’t like “leafy things” on his pizza.

Taking a tally of the hits and misses, the crust received high marks from both of us—it was reasonably crisp, but still doughy. Joe noted that it had the perfect amount of hang—droopy, but not soggy.

The sauce won accolades from Joe. For me, the sauce was a tad too sweet, but nicely complemented the savory toppings.

And when it came to toppings, Joe preferred the simpler tastes we sampled on our first visit. I applauded the more adventurous flavor combinations, even if some of them missed the mark.

We were in agreement that Vesuvio’s pizzas can get pretty pricey. Most on the menu cost between $17 and $20, but considering size—big enough to share between two people—and quality, they were worth the premium price.

Vesuvio was the first place we’ve tried that wasn’t a traditional pizzeria. Here, pizza is elevated beyond humble comfort food and taken to gourmet heights. The classic pies are reinterpreted in a more elegant fashion, pleasing even the pickiest of pizza lovers.

Vesuvio is located at the corner of Junipero and Sixth in Carmel. 831-626-7373. www.vesuviocarmel.com.

Mundaka has emerged as a staple of the late-night scene, offering late-night food, drinks and DJs over the weekend—on Thursdays, DJ Hanif Wondir always attracts a crowd looking to get a jump on the weekend.

Now, Cantinetta Luca is getting into the late-night game with the launch of Luca Late Nights tonight, February 8. Luca Late Nights find the restaurant taking on a lounge-like mood from 10:00 to 1:30 AM.

The restaurant offers a full bar while DJ Darth (Pete Sanchez) spins some chill music. Mirabel Food and Beverage Director Giuseppe Panzuto hopes to add food to the mix in the coming weeks, with pizzas and small bites available in case you work up an appetite while dancing and want some late-night munchies.

I certainly welcome the addition of late-night food and drink options at Cantinetta Luca, joining the ranks of other stellar restaurants like Mundaka and Restaurant 1833.

Cantinetta Luca is on Dolores Street, between Ocean and Seventh, in Carmel. 831-625-6500. cantinettaluca.com.

The wines come courtesy of Pierce Ranch Vineyards, paired with petits fours whipped up by the dynamic duo of Brandi Lamb and Cirilo Aragon at Cafe Lumiere. Tickets are $18 per person and must be purchased in advance. Tickets are available at Lilify’s shop on Lighthouse Avenue—be sure to drop by to peruse the shop’s selection of locally made homegoods and a killer collection of quirky cards. (They were my one-stop shop for Christmas cards this year!) Tickets are also available at Cafe Lumiere or at Pierce’s tasting room on Wave Street.

Lilify is at 281 Lighthouse Avenue in Monterey. 831-207-1380. www.lilify.com.

February 25th 2013
Seating is limited – reservations required – seatings at 6.45pm and 7.15pm
$85 per person 4 courses with wine pairings.
831.643.1833

1^st
Lucy, Pinot Noir Rose, Santa Lucia Highlands 2012
Onion Soup
Tarragon, Chili oil

2^nd
Chardonnay, Sobranes Vynd, Santa Lucia Highlands 2011
Scallops
Apple Jelly, Celery root, Poppy seed

3^rd
Pinot Noir, Pisoni Estate Vynd, Santa Lucia Highlands 2010
Pan Roasted Duck Breast
Vegetable Ragout, Potato, Duck Sauce

4^th
Syrah, “Susan’s Hill” Pisoni Estate Vynd 2010
36 month aged Farmhouse Cheddar
Honey, Strawberry, Radish

I attended Restaurant 1833′s last wine dinner featuring Barolo wines from Paolo Scavino. The food was superb, paired with some excellent wines. This month’s pairing dinner with Pisoni is sure to be just as tasty!

Restaurant 1833 is at 500 Hartnell Street in Monterey. 831-648-1833. www.restaurant1833.com.

Have you ever noticed how much the weather sets the mood for your culinary cravings? When the mercury’s rising, I cool off with some sushi.

And when the temperatures drop, I crave French food — a piping hot bowl of French onion soup or a savory steak frites.

It’s fall, and a brisk breeze bathes Pacific Grove by night, so I’ve been craving soups and other hearty dishes to stave off the chill.

When the mercury drops, there’s nothing like a hearty plate of mole or steaming bowl of pozole to warm up!

When the weather outside is frightful, a steaming bowl of pozole is delightful. The menu at Mando’s Restaurant includes pozole and many other hearty options, perfect for fending off the cold outside.

On my first visit a couple weeks ago, I ordered chile verde — pork in a spicy green tomatillo sauce ($12.95).

The chile verde was spicy, the perfect remedy for the cold weather outside.

The plate was packed with tender chunks of pork, stewed in a spicy tomatillo sauce. With each bite, I felt the heat tickling my tongue.

Without any shame, I got a second order of fresh housemade tortillas to soak up the last bits of sauce on my plate.

Freshly steamed tamales are the quintessential wintertime food for many Mexican families. This is the time of year when my tias start making large batches of tamales for the familia’s year-end holidays. I got a head start on the festivities trying a couple tamales at Mando’s Restaurant.

The tamales at Mando’s Restaurant are available with beef, pork, chicken or jalapeño and cheese. Each can be ordered a la carte ($2.75 apiece, just $1.50 on Mondays) or in a combination plate with rice and beans (one tamal for $6.95, two for $8.95).

The chicken tamal was a bit of a disappointment — both the chicken and the masa were a little dry. But the cheese and jalapeño tamal was perfect, with gooey cheese studded with tender chunks of jalapeño and wrapped in soft masa.

When the weather got really wintery earlier this week and temperatures plummeted, I returned to Mando’s Restaurant for a bowl of pozole (small for $7.15, large for $8.95).

Pozole is one of my all-time favorite soups, but one I’m very particular about.

I love this traditional Mexican stew — a mix of meat and hominy (nixtamalized whole-corn kernels) — but I rarely order pozole when I’m dining out because I’ve been spoiled by a good friend’s home-cooked vegetarian pozole. The risk paid off at Mando’s Restaurant — theirs was filling and flavorful.

When the server set the bowl down, I was captivated by the aroma — the savory smell of oregano and other dried herbs was heavenly, melting away the chill from outside.

Don’t be fooled by the “small” moniker — it really was a generous portion with large pieces of pork and lots of hominy kernels in a rich, savory broth.

Traditional condiments — chopped cabbage, diced onions, cilantro and a wedge of lemon — were served on the side.

After such a delicious lunch, I couldn’t resist returning the next day for the chicken mole ($13.95).

The mole at Mando’s was marvelous!

Mole is one of my favorite dishes and it’s a good litmus test for Mexican restaurants. Mando’s Restaurant passed with flying colors. The tender chicken was cooked in a rich blend of chile peppers, cinnamon, spices and a touch of chocolate. The complexity of the sauce built with each bite. It was sublime.

The little things — like housemade tortillas or light, fluffy rice — really made all the difference, too. Sure, the atmosphere inside was a little rough around the edges, but that didn’t diminish the caliber of the food.

Heat wave or cold snap, Mando’s Restaurant serves up delicious, authentic Mexican food from caldos to carnitas.

Mando’s Restaurant is at 162 Fountain Ave. in Pacific Grove. 656-9235. www.yelp.com/biz/mandos-restaurant-pacific-grove.

The five-course dinner is priced at $180 per couple, including wine pairings (tax and gratuity not included). Reservations for dinner are a must, as space is limited. Call 831-375-1300 to snag your seats. In the meantime, take a peek at the menu . . .

Valentine’s Day Dinner
La Crème Monterey

First Course:
Paired with Sofia Blanc de Blanc Sparkling

Shared Antipasto Platter
Marin Brie, Cypress Grove Humboldt Fog, Fiscalini Aged Cheddar with golden raisin chutney, wildflower honey and Marcona almonds
Meats from Boccalone Salumeria, Molinari and La Quercia: fennel salami, spicy coppa and traditional prosciutto with fresh fruits, grilled baguettes

Second course:
Paired with Mer Soliel Silver Chardonnay

Blood Orange & Almond Salad
County Line Farm lettuces, arancia rossa orange, toasted almond, aged Villa Manodori balsamic

Third course:
Paired with Etude Lyric Pinot Noir

Seared Day Boat Scallop
Celery root carbonara, micro herb salad

Fourth course:
Paired with Paraiso Wedding Hill Syrah

Filet of Angus Beef
Yukon potato & house-made mascarpone ravioli, sautéed cavolo nero, crisp carrot, natural jus

Dessert:
Paired with Sexual Chocolate Zinfandel/Syrah/Petite Syrah Blend

Chocolate Croissant Bread Pudding
Preserved tart cherries, pinot noir reduction, pistachio croccante

Crema Espresso and Wine Bar, inside La Crème Monterey, is at 481 Lighthouse Avenue in Pacific Grove. 831-375-1300. cremapg.com and lacrememonterey.com.