Coastal

“Unfussy California style suffuses this freewheeling paean to the Golden State’s Central Coast …. With both umami and personality at the wheel, readers will be eager to go along for the ride.” –Publishers Weekly

“With his debut cookbook, Clark, chef and owner of Dad’s Luncheonette, wanted to celebrate California’s Central Coast. He succeeds on every count.” –Library Journal, starred review

Scott Clark started his culinary career with a backpack full of his mother’s borrowed knives, big dreams, and a hunger for the craft of cooking. He cooked at Vidalia in Washington, DC, and at Restaurant Eve in Alexandria, Virginia, where the kitchen showcased the Chesapeake region’s ninety-seven bounties. In San Francisco’s Michelin-starred kitchens Benu and Saison, he came to know and deeply appreciate the harvest of Central California and, specifically, of Half Moon Bay. Clark is now the owner and operator of Dad’s Luncheonette and lives in Half Moon Bay with his daughter.

Betsy Andrews is a James Beard–, IACP-, and SATW-award-winning food, drink, and travel writer. She lives in Brooklyn, but she’s been traveling the Central California coast and staying with family there since her childhood. She is a contributing editor at Food & Wine and SevenFifty Daily, and she writes for many other publications. Andrews is the creator of Food & Wine’s first blog, On the Line in New Orleans, about the recovery of the restaurant industry after Hurricane Katrina. She is also a prizewinning poet; her books are New Jersey, The Bottom, and Crowded.

Cheyenne Ellis is fourth-generation Californian and the daughter of a photographer and a stuntman turned film director. She works from a home base in Bonny Doon on the Central California Coast, splits her time between Los Angeles and San Francisco, and travels the world for projects. She is most at home in nature, and her images are very much about having a good time. In Ellis’ book, everyone deserves an all-access pass to happiness.