Cachagua General Store

Folks are asking...where are we? Massa Estate tasting room, 69 West Carmel Valley Road. Next to the library. We are open for sure from noon to five or six on Saturdays and Sundays for parties in our garden. No minimum number of folks. We also are open by appointment on other days of the week, though we try to take Monday off. What kind of food do we serve? Modern market food.... Menu? We are caterers, so technically each menu is different....but we have general guidelines. Here is tonight's menu for three: Michael Ferrentino Shishito peppers with Murray River Salt and Muia EVOO Gazpacho Andaluz. Amanda's Kale Salad with her sesame dressing and her cold smoked wild salmon Elotes: Mexican street corn with peppers and spring onions and 88% Wisconsin butter Cachagua Store Pear Salad: our garden lettuce, yuzu dressing, parsnip chips, crisp pears and Point Reyes blue cheese Nobu marinated wild salmon with soba noodles, Borba Farm green beans, seaweed salad. Mesquite grilled Wagyu Bavette steak with wild rice, butter roasted Yukon golds, green beans Roasted tofu with heirloom tomato buerre blanc, wild rice, potatoes, green beans Single source Valrhona Araguani chocolate crema inglese with Muia EVOO, sea and river salts Carl Muia olive oil cake, Valrhona white chocolate crema inglese with Minnazoli Farm nectarines and fermented bing cherries This menu was $61 per person. The guests had the garden to themselves. Like that. B P

We are doing a trail ride this weekend over in Bitterwater, so there will be minimal food available at the tasting room on Saturday, and no take out or pick up on Friday. Sorry, folks.....but we will be back for Sunday lunch as usual.

We are back in action....well, we never took a break actually, but are able to focus on our normal catering menus. And you can book a private meal in the Garden from Wednesdays through Sundays by appointment. Saturday and Sunday are usually busy, though and we are fried by 6pm. We are really going to be fried for the next four days! Stay safe, and despite what WC Fields said.....drink water! Stay hydrated!

gf.me/u/ystznn Everytime I try to add text to this....it somehow posts as a job offer. WTF? Anyway...if you are local, and felt any anxiety or worry this week about where the fire would go, and how fast, and could you get out, and would you lose your house.... Cachagua Fire Volunteers are there at the get-go, cutting the head off the snake before it gets anywhere near y'all.... Send them a tip, and next time you will part of the team, and you will feel much more confident, because your people have your back. See more

Here is how we roll these days: Folks booked a party in the Garden. No menu, no budget....just friends coming out for the first time since March. We worked out a menu on the spot....meaning I did three courses before I gave them a choice of what to eat for entree. Menu:... Cast iron fried shishito peppers with Muia EVOO and Murray River pink salt Elotes: street corn with our pasilla peppers, spring onions and 88% Wisconsin butter Caprese salad: heirloom tomatoes, Muia olive oil, our Genovese basil, Tasmanian black pepper. Brussels sprouts, Nueske's bacon and Han Kook Market kim chee Nobu style miso marinated Monterey salmon with soba noodles, seaweed salad, and Borba Farm roman beans. Liberty Farm confit of duck with cassoulet, our sauerkraut, and lactic acid fermented Minnazoli cherries. Carl Muia olive oil cake with Minnazoli Fantasia nectarines and O Henry peaches and Valrhona white chocolate crema inglese and Massa Estate Late Harvest Riesling. Fifty bucks a head? Seems fair...

The guys from A and B Detail are here again. He is set up in the Kelly Building lot next door. He does an amazing job inside and out for $60. If there is space later you can enjoy Rick Chelew in the garden while Juan turns your car back to showroom status. You don't even have to buy anything!

Wow! Great news in Rabbitland! We tracked down Steve de Steve De Bruin in Iowa (best rabbits in the country). It was always de Bruin rabbits in our infamous Rabbit Five Ways at the Store. The Five Way is pretty much a la minute....in other words, not good for to-go much beyond our back door. Sundays are too crazy, but chef Juan Romero has somewhat reluctantly agreed to put the 5W on our Saturday menu. The Five Way: chicken fried leg, rabbit pate, a stew of the forelegs with apples and Calvados, pounded belly Marsala, and a sautee of the loin and filet. It's a lot of work....but the kind of work I love.

1 August Menu Finally! We have our signature Wagyu flap from Mishima Ranch. Flap is a relatively obscure cut that is tender and delicious. It will be ready later today for around $13-14 per pound. We have California wild salmon from Point Reyes....the season locally is closed....and gorgeous Monterey Halibut This is our to-go or pickup menu. You can also have a catered meal in our garden on Sundays from noon onwards, with music by Rick Chelew from 2pm to 6pm. You can also din...e in the garden by appointment Wednesday through Sunday. Chile verde of Wilson Ranch pork $10 per quart Mesquite grilled Certified Black Angus tritip ($25) each Mesquite grilled Mishima Ranch Wagyu flap (bavette steak) $16 per pound Wilson Ranch grass-fed boeuf bourguignon (from sirloin) $12 Wilson Ranch Mediterranean spring lamb stew $12 Wilson Ranch Syrah braised beef shanks $10 Mesquite grilled local leg of spring lamb sandwich with pickled spring onions and tadziki $9 Chicken mole. Hecho in casa, no chocolate, Tepotzlan style $6 Confit of Liberty Duck (Petaluma) with white bean cassoulet and our sauerkraut $10 Hawaiian style poke (ahi) with seaweed salad, soba noodles and spicy cuttlefish $8 Fresh local salmon $18 per pound filet; Grilled local salmon or halibut with wild rice, butter roasted Yukon Gold $12 Filet of local halibut $16 per pound Amanda's oak smoked wild local salmon $15 for 200 grams; $8 for 100 grams Ceviche of wild Monterey halibut (Meyer lemon, Behr's lime, tangelos, Oro rosso grapefruit,valencias, moro blood oranges, etc)$10 Caprese salad: our garden basil, Pinnacle Farm hierloom tomatoes, bufalo mozzarella, Muia Olive Oil $7 Borscht: Coke Farm roasted beets vegan beets with Schoch Farmstead raw yoghurt $4 pt Nobu-style miso marinated local halibut or salmon with soba noodles, seaweed salad and organic green beans $10 Elotes: Mexican street corn: Pinnacle Farm sweet corn, mild pasilla peppers, 88% Wisconsin butter $7 Amanda’s kale salad with her amazing sesame dressing $6 Hog Farm organic brussels sprouts with Nueske's bacon and Han Kook Market kim chee $8 Carl Muia olive oil cake with Valrhona white chocolate crema inglese and Esther Vasquez strawberries and or Minnazoli bing cherries jubilee $6 Special! Half bottle of Heller '09 Late Harvest Riesling $10 We always have Linda Wilson's farm fresh eggs for $7 a dozen and Nueske's amazing bacon for $10 per pound; Corralitos sausages $2 each (linguisa, andouille, German, coarse grind Kobasica, cheesey Bavarian) Sides: butter roasted Yukon gold potatoes, basmati rice, wild rice $1, Esther Vasquez strawberries, $3 per basket To order text 831-659-5100. Pickup at the Massa Estate tasting room at 69 West Carmel Valley Road in Carmel Village, next to the public library. Please call and confirm you order.

https://quietfoodcarmelvalley.blogspot.com/ Here is our most recent menu for catered take out and delivery. We deliver in town on Saturdays. You can also reserve a catered meal in our garden on Saturdays and Sundays, or other days by appointment.

New look ceviche. Kind of hectic, but we go to great lengths to do sashimi quality slices of halibut. Why toss them in a jumble? Fred Minnazzoli’s firm, slightly acid, sweet freestone nectarines are the bomb with it, but if I said up front about nectarine ceviche no one would ever buy it.

Tom is doing a delivery in town today..................................................

I accidentally posted our catering menu on the public site. Bad boy. We are a caterer, not a restaurant. Different licensing. Part of that is that I am not allowed to publicly post menus. That's all. It's weird, but we really respect the head of the Health Department, so we do what she says. Now that the milk is spilled, here is our situation.... Cachagua Store 101. We are at the Massa Estate tasting room in Carmel Valley Village....next to the public library. We have a beautiful garden, sheltered from the wind. Tables, chairs, umbrellas, croquet, etc. You can engage us for a private party of as little as one in the garden. We work out a menu. It is hard to spend more than $20, not including the wine (which you don't have to buy). We also have a pickup and take-out menu with rough pricing. Again, we work out the order and pricing individually. Some folks pay double or triple because they support our ongoing feeding of folks without funds or mobility. Some folks pay nothing. You can pay whatever you want. We are mostly closed on Mondays. Mostly. Friday is our busy day for orders. Saturday and Sunday we focus on serving clients here in the garden at our kitchen. On Sunday, Rick Chelew plays in the garden from 2pm on. You are welcome to come; you don't have to buy anything at all. It is wonderful and free. To order, you text 831-659-5100. If you have questions, call 831-238-5297, or DM me from this site. Keep in mind that we are a tiny kitchen...just two guys. We make small amounts of dishes unless we have notice. Order as early as you can....even days early if you want to be sure. We specialize in local, super fresh fish. We buy meats from local ranches which are available in bulk as is, in tiny amounts as is, or we will turn it into dishes to pick up, take away, or enjoy here. All our produce is fresh, local and organic. We are happy to trade. If you want access to our daily menu, message me or text me. Thanks for your patience, understanding, and support. Stay safe! See more