WORDS: Ana L. Roman
Photography: Manny Espinoza
The first time I tried Soerke Peters’ fresh, clean, and local creations was at Pebble Beach Food and Wine. That’s when I finally realized I had landed on culinary shores that contain as much muscle and innovative gourmet tenacity as any international food capital. To boot, Basil Seasonal Dining is Carmel’s FIRST Certified Green Restaurant. Peters’ requires that all his dishes be accompanied by the accents of local vendors like Monterey Fish Company and Earthbound Farms. I spoke to the Maestro last week regarding his participation with CLUB 65...a club that I will proudly say is well worth signing up for.
Why? Imagine a perfect day with you or up to four of your best friends spent on 25 Acres of pristine ocean views at Albatross Ridge Vineyards with the winemaker himself, Garrett Bowlus. Afterwards, you’re whisked away by My Black Car of Carmel and chauffeured to Basil Seasonal Dining for a private meal prepared by the Chef himself! And it doesn’t end there. You’ll be sent home with a case of Albatross Ridge Wine so you can luxuriate further and beyond. Here’s more:
You’re an award-winning Chef with so much prolific work and artistry behind you and going into the future. How’s being a Chef in Carmel (by the Sea) different to say, the rest of the world and what do you love most about this area?
It has been such a pleasure to serve this community over the past 4 years. I love the diversity of foods we find right in front of our door steps. The freshest produce, the most exclusive seafood right inside the Monterey Bay, pasture raised poultry and grass fed beef. It could not get any better. I love the local Farmer’s Markets and see what is in season this very moment right in line with our seasonal cuisine at Basil. We are truly blessed living in the Peninsula and should never, ever take it for granted.
The menu at Basil changes all the time according to season and what’s locally available. Do you have any dishes that are your personal favorites for Spring/Summer?
I just fell in love with Goat from Pajaro Pastures which is corn and soy free, non gmo and organic. It is featured on the menu as Chef’s Goat Inspirations which means it changes daily since we have to buy the whole animal and prime cuts are not regularly available. So that keeps me busy being inspired and creative with using the whole beast as they say.
What makes the Basil Seasonal Dining a singular and timeless experience?
Basil was the first certified green restaurant in the Peninsula and we are always striving to do better in our environment. We progressively change procedures and the way we utilize everything without wasting a thing. We are almost at Zero Waste and that makes it so much more special for our guests to know they are supporting Sustainability and local farmers at the same time making it an even more special dining experience.
What’s the true definition of the Club 65 lifestyle experience for you?
First of all it is an honor and a pleasure to be part of the club serving our local community to best of our ability. I don’t know anyone who would not sign up and be part of the club. It is somewhat exclusive to those who know about it but anyone can sign up and can win a superb dining and wine pairing experience in this at Albatross Ridge Vineyards. Looking forward to seeing who the winner will be.
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