Big Sur Bakery Cookbook - Michelle Wojtowicz [101]
www.bigsur-inspirations.com
BROKEN ARROW RANCH
Free-range, all-natural, truly wild game meats, like venison, antelope, and wild boar.
www.brokenarrowranch.com
CYPRESS GROVE CHEVRE
Great goat cheese.
www.cypressgrovechevre.com
MICROCOSM MICRO GREENS
Eric Franks and Jasmine Richardson grow amazing microgreens.
www.enjoyingmicrogreens.com
MONTEREY BAY AQUARIUM
Sea Watch Program, with a seafood guide that identifies the most sustainable fish.
www.mbayaq.org
OVENCRAFTERS
Alan Scott’s family builds wood-fired brick ovens and has DIY plans on their website.
www.ovencrafters.net
PISONI VINEYARDS & WINERY
Exquisite wines from the Santa Lucia Highlands by the Pisoni family.
www.pisonivineyards.com
SERENDIPITY FARMS
Jamie Collins sells organic flowers and vegetables, including a wide variety of heirloom tomatoes.
www.serendipity-organic-farm.com
TLC RANCH
Short for “Tastes Like Chicken,” Jim Dunlop’s ranch produces fantastic pasture-raised pork and eggs.
www.tasteslikechickenranch.com
Acknowledgments
To Catherine for taking a year out of her life to translate all of our journals into intelligent-sounding prose; to Sara for taking beautiful pictures, making us laugh, and always finishing the food so it didn’t go to waste; and to Katie Jain, Joel Templin, and Shadi Kashefi at Hatch Design for creating such a beautiful book. A special thanks to our editor, Cassie Jones, and the team at William Morrow, including Johnathan Wilber, Jessica Deputato, Mary Ellen O’Neill, Liate Stehlik, David Sweeney, Dee Dee DeBartlo, Paula Szafranski, Lorie Pagnozzi, Lucy Albanese, Lynn Grady, Tavia Kowalchuk, Karen Lumley, Kim Lewis, and Lorie Young—not to mention Judith Regan for discovering us, and Eric Schlosser for his guidance and help. Thank you to Roxana Quiros for testing every recipe in this book. And to Lisa and Charlie Kleissner and Joe and Nancy Schoendorf for their friendship and generosity. Our gratitude goes out to all the servers, bussers, cooks, prep cooks, and dishwashers who keep us alive, and to the greater Big Sur community for their devotion and support. Thank you to the fishermen, hunters, gatherers, raisers, growers, foragers, pickers, and, most important, Wayne, Forrest, and Jim.
Philip: To my mother and father, who always had a hot homemade meal on the table every night. To my sister, Christine, her husband, Dave, and their precious children, Dylan, Julianna, and Ella. To the chefs who mentored me: Peter Roelant, Joe Miller, Josiah Citron, and Mark Peel. To Charles “Chuckie” Eissler, our longest reigning employee and first sous-chef, the NY Boys for making the pizzas for years, Brendan Essons for deciding to become our prodigy, and Orlando and Roberto and their family and friends for keeping us plugged into the workforce. Finally, my thanks go out to my wife, Michelle. She is the driving force behind the Bakery, and without her guidance, love, and grasp on reality, we wouldn’t be here today.
Michelle: First and foremost my thanks go to my mother, who’s never baked a thing but has supported my culinary career, and my entire life, in every way possible. To my sister for talking to me on the phone endlessly, and to my father for always reminding me that I could work harder. To my Grandma Regan for still making me breakfast in bed when I go home to New Jersey. I love you all! My appreciation goes out to the great chefs I have worked under—George Higgins, Colleen Johnson, Donald Wressel, Nancy Silverton, and Kim Boyce—and to the bakers at the Big Sur Bakery, Dave Laufer and José Martinez, for waking up before the sun comes up to produce beautiful pastries every morning. To Mike for putting up the money and not caring when he made it back as long as the Bakery had great food. Thanks to Emily and Gabrielle for helping me test the pastry recipes. And most of all, I’m grateful to my husband, without whom nothing is possible.
Mike: My heart goes out to my mother and father, both of whom were passionate about the cooking and serving of food and would have been very proud if they could have visited the Bakery.