Historic Cannery Row located on Monterey Bay is famous for many reasons. Today , its has become a "foodies" seafood playground with small cafes and now large restaurants with award winning Chefs. The Cuisinest had the opportunity to meet Executive Chef Jerry Regester of the InterContenental Hotel and sample some of his creations.Chef Regester, was most recently executive chef at The Restaurant at Wente Vineyard. He draws from the Central Coast’s bounty of fresh seafood and locally-grown produce, as well as using the highest quality ingredients such as Niman Ranch pork and beef. He is an award-winning chef with numerous accomplishments and most recently served as the executive chef for the First Annual Pebble Beach Food and Wine event, which involved planning, organizing, and managing logistics for more than 50 of the country’s top chefs throughout the four-day event at the famed Pebble Beach resort.
He has many signature specialties such as Monterey Cioppino made with Mini Cheese Ravioli, Artichokes, Tuna, Clams & Calamari in a Spicy Dungeness Crab Broth and Fettuccine with Smoked Sardines made with Sun-dried Tomatoes, Shaved Gilroy Garlic, Basil & Local Olive Oil. Takes advantage of being in such a bountiful area by focusing on using local organic ingredients to create seasonal fare with rustic elegance and refined flavors.
The cuisine at his C Restaurant is regional with of course an emphasis on seafood and blending in a variety of local seasonal products. The restaurant even compiles with the Monterey Bay Aquarium’s Seafood Watch program and supports local farms, organically-grown ingredients and sustainability.
It is always a pleasure to meet such a great young Chef. Join Elaine from The Cuisineist as she speaks with Chef Jerry Regester about Monterey county and the importance of using locally grown sustainable products from the land and the sea.
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