Tag Archives: Yeast of Eden

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Yeast of Eden welcomes Autumn with Seasonal Brews, Cocktails and a new Food Menu Launching Oct. 11

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Rarely is the end of summer celebrated, but Yeast of Eden in Carmel is brewing up excitement around the flavors of fall — making the shorter days and chillier air more tolerable.

Carmel, CA, October 08, 2019 – Rarely is the end of summer celebrated, but Yeast of Eden in Carmel is brewing up excitement around the flavors of fall — making the shorter days and chillier air more tolerable.

It begins in the barrel room with head brewer Andrew Rose, who named his latest creation Astral Seasons, a mixed-fermentation saison conditioned with local Blenheim apricots from B&R Farms in Hollister.

The beer’s dry, effervescent finish brings mango and earthy notes intertwined with bursts of apricot. In addition to the 18 Yeast of Eden beers currently on tap, Yeast of Eden offers a local wine list and full bar with a rotation of seasonal cocktails.

The latest libation, called Binding Arbitration, is a smooth and slightly bitter bourbon cocktail featuring Cynar (an Italian bitter liqueur), Yellow Chartreuse (an herbal liqueur first produced by French monks) and lemon, shaken and served up. The new Spiced Island Cream tastes like fall in a glass, featuring a combination of spiced rum, coconut milk, cinnamon and egg white, served up with a sprinkle of nutmeg.

While the Yeast of Eden bar finds inspiration in the changing seasons, chef Florencio Cruz is set to launch his new fall menu on Friday, Oct. 11. Seasonal dishes include: roasted butternut squash soup with crème fraiche, chives and toasted pepita seeds; and a refreshing fall salad with mixed greens, kale, quinoa, apples, butternut squash, goat cheese and an apple cider vinaigrette. Guests can make dishes even heartier by adding chicken or the fresh catch of the day atop any salad.

For dessert, the Yeast of Eden kitchen puts a vibrant twist on a classic chocolate mousse with the addition of ginger mascarpone and yuzu gelée.

About Yeast of Eden

Our brewery-restaurant opened in December 2018 in the south wing of the Carmel Plaza in downtown Carmel-by-the-Sea. The brewpub features 120 seats inside and 40 seats in an outdoor courtyard patio, all in a hip, contemporary design aesthetic. The menu features global, street-food inspired cuisine to pair with the crisp, effervescent open-fermented beers made on-site. For more visit http://www.yoebeer.com

Contact:

Marci Bracco Cain

Chatterbox PR

Salinas, CA 93901

(831) 747-7455

http://www.yoebeer.com

Art

For upcoming “Negroni Week” Yeast of Eden will Host a Negroni Competition Featuring Local Bartenders

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On June 27th, Yeast of Eden will host a Negroni Competition for Imbibe Magazine’s Negroni Week, June 24th to June 30th.

Carmel-By-The-Sea, CA, June 19, 2019 – On June 27th, Yeast of Eden will host a Negroni Competition for Imbibe Magazine’s Negroni Week, June 24th to June 30th. A portion of the ticket sales will be donated to the Surfrider Foundation as part of the Negroni Week charitable initiative.

The friendly competition will be sponsored by Campari, and feature 5 local bartenders each mixing two cocktails, one of which will be their variation on the classic. The ticketed event will take place on the Yeast of Eden patio from 6 – 9 pm, and $20 gets you entry, tastings of all competitors’ negroni cocktails and passed appetizers.

Tickets can be purchased on Eventbrite. Here is the link to imbed:

Negroni Week competition at Yeast Of Eden (Here is the browser link:

https://www.eventbrite.com/e/negroni-week-competition-at-yeast-of-eden-tickets-6340740726

)

For the competitors/judges:

Negroni Competition Sponsored by Campari and Imbibe Magazine’s Negroni Week

When: Thursday, June 27th

Where: Yeast Of Eden, Carmel Plaza, Carmel-By-The-Sea Time: 6PM – 9PM

Prizes: Industry Swag, Refuge Passes, Alvarado Street Beer, Fernet Branca Bike, more to be announced the day of competition

Emcee: Aaron Shields

Judges: Kelly Waters (Campari USA), Chef Chris Vacca (Pacific’s Edge at Highlands Inn), Jane Hurley (83 Proof, San Francisco)

Competitors: Joshua Perry (Cultura, Nick & Nora), Alice South (Hula’s Island Grill), Bijan Emadi (Jennini Kitchen + Wine Bar), Kelly Kuhn (Alvarado Street Brewery), Cesar Osuna (Montrio Bistro)

Tickets: $20 which includes light appetizers on the patio plus tastes of all the cocktails involved.

Competition:

1st Round: Original cocktail using Campari or Aperol. No restrictions on style or presentation. Judgement weighted on the following criteria: Originality (weighted 25%), Balance/Overall Flavor (25%), Presentation (25%), Technique (20%), Best/Funniest/Most Clever Cocktail Name (5%). Only one cocktail per competitor needs to be produced for the judges. Approximately sixty 1oz samples will need to be provided for the spectators.

2nd Round: Best Negroni or Negroni Variant based on the following criteria: Originality (weighted 25%), Balance/Overall Flavor (25%), Technique (20%), Presentation (15%), Use of Campari brands (10%), Use of traditional Negroni ingredients (5%). Only one cocktail per competitor needs to be produced for the judges. Approximately sixty 1oz samples will need to be provided for the spectators.

In case of a 1st place tie in either round, a speed round of two cocktails will be declared. All competitors involved in the tie breaker will be given two classic cocktails and judged based on time and quality of the cocktails. These cocktails will only need to be made for the judges and only one of each will need to be produced by each competitor. Any additional glassware or ingredients for the tie-breaker will be provided by Yeast Of Eden.

A winner for each round will be awarded as well as an Overall Champion for the combination of the scores from each round. Prizes will be awarded to each of the individual round winners with the grand prize going to the Overall Champion.

General Rules:

• Campari will provide any ingredients that are part of the Campari portfolio. See below for a full list of approximately 50 applicable brands. It is highly encouraged to use Campari products as this will help keep your costs down and a small portion of the judges weighting is based on the use of Campari brands. www.campariamerica.com

• Additional alcoholic ingredients will be provided by Yeast Of Eden, up to $50 (wholesale) per competitor as long as drink recipes are submitted by the submission deadline.

• Individually infused spirits, individually made bitters, tinctures, syrups and any other modifiers not available to be purchased as-is from a vendor or distributor must be provided by the competitor.

• Common fruit, herbs and vegetables for garnishes and juices will be provided by Yeast Of Eden. This includes but is not limited to oranges, lemons, limes, grapefruits, mint, black cherries, olives, etc. If other fruit, herbs and vegetable components are needed and readily available, the restaurant will review the competitors needs and will let the competitor know if it is possible to procure these items for the individual. If it is not within reason to provide said products, it will be the responsibility of the competitor to supply them themselves.

• Basic glassware will be provided for the judges cocktails. This includes: 7oz rocks buckets, 12oz rocks buckets, collins glasses, coupes, Nick & Noras, pint glasses and white and red wine glasses. Any other glassware will need to be provided by the competitor for the judges cocktails. Small taster glasses for the spectators will be provided by Yeast Of Eden.

• Basic ice for shaking and chilling will be provided by Yeast Of Eden. Shaved, crushed or any specialized ice will need to be provided by the competitor. A small manual ice crusher can be provided by the restaurant for the competitors.

• Competitors should bring their own shakers, beakers, spoons, strainers, etc. Ice scoops, mats and towels will be provided by Yeast Of Eden.

• The competitors will have 30 minutes before the competition begins to prep their station and ingredients/garnishes, if needed.

• Cocktail recipes with exact proportions stated in oz and/or ml should be submitted to Adam Ono at adam@yoebeer.com by 6/21 so that any additional products may be obtained in time for the competition.

Contact:

Marci Bracco Cain

Chatterbox PR

Salinas, CA 93901

(831) 747-7455

http://www.campariamerica.com

Food & Beverage

Yeast of Eden’s Grand Opening on January 17th to Benefit Monterey County Food Bank

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Yeast of Eden, the newly renovated restaurant & brewery that occupies the south end of the Carmel Plaza is announcing its grand opening on Thursday, January 17th.

Carmel-by-the-Sea, CA, January 14, 2019 – Yeast of Eden, the newly renovated restaurant & brewery that occupies the south end of the Carmel Plaza is announcing its grand opening on Thursday, January 17th. After opening quietly last month, the hip, contemporary designed 120 seat restaurant (plus40 outdoor patio seats) is partnering with the Monterey County Food Bank by donating 100% of the proceeds from the evening’s sales.

“It’s a priority for us to align with a local, charitable cause in conjunction with announcing our opening to the community,” said J.C. Hill, Co-Owner. “We’re here not only as a community gathering place, but as a community partner,” he said. Hill and his father, John, are also the owners of Alvarado Street Brewery in Monterey and Salinas. It was a “no brainer” for them to align with the Monterey County Food Bank, as the holiday season tends to place a strain on the organization’s resources as they head into the new year.

Yeast of Eden began as a side project of Alvarado Street Brewery starting in 2015, as Hill and (now) Head Brewer Andrew Rose were barrel aging beers with some of Rose’s experimental “mixed” cultures. “Mixed fermentation just refers to the variety of organisms used to metabolize sugars produced during the brewing process,” said Rose. “Our cultures contain multiple varieties of brewer’s yeast, but also native yeasts & lactic acid producing microflora, creating a sense of terroir in each of our beers.”

A common thread among all the Yeast of Eden beers is a crisp, dry profile that sets the stage for fruit forward, fermentation-derived flavors and assertive effervescence that creates an almost champagne-like finish. Each has a varying level of acidity, almost to the same degree as wine, which presented a food pairing opportunity that Hill was eager to pursue.

“We wanted bright, bold flavors to align with the soft acidity and layered flavors of Andrew’s beers. Sweet, spicy, savory & umami – combined with the beer, we wanted your entire palate to dance over the course the meal,” said Hill. The result was a global, street food-inspired menu with Southeast Asian & Latin American influence. Hill says he was lucky enough to bring on Chef Stephen Paulson, formerly of Ba Bar & Elysian Fields in Seattle, to curate a menu specifically designed to pair with mixed fermentation beers.

Some of the quickly adopted fan favorites in their short four weeks of existence are the crispy battered Saigon wings tossed in a spicy fish sauce caramel, as well as the miso creamed kale that features a mix of foraged & domestic mushrooms. The menu offers street tacos with hand made corn tortillas for both lunch and dinner, but also offers a range of share plates and large entrees. Customers so far have been emphatic about the Red Curry Duck, which is hot smoked & dry aged Peking duck breast served in a spicy red curry sauce with grilled pineapple. Burger lovers will find satisfaction in their kobe grind “Publican” burger with rosemary & sage frites.

Beyond the 26 beer taps and eclectic eats, Yeast of Eden offers a full bar where Assistant General Manager Adam Ono is slowly building out a promising cocktail program, and one that will eventually feature four on draft. Ono, formerly of Future Bars (SF), 1833, and most recently California Market at Pacific’s Edge, has created several promising libations already. “Thou Mayest” is another Steinbeck reference and an egg white cocktail with rye, Campari, fernet branca, amaro & lime.

Yeast of Eden is currently open from 11 am until 10 pm (kitchen until 9 pm), but after their Grand Opening on the 17th,hours will change. The restaurant brewery will be open from 11:30 am to 10 pm, Sunday through Wednesday, with kitchen hours extended until 11 pm Thursday through Saturday. The bar will stay open until midnight on those days. Reservations and more information is available online at yoebeer.com.

Yeast of Eden

Carmel Plaza Suite 112

Carmel-by-the-Sea, CA

Contact: J.C. Hill, 831-747-0841

jc@alvaradostreetbrewery.com

Contact Co-Owner J.C. Hill for all press related inquiries.

Cell – 831-747-0841

Email – jc@alvaradostreetbrewery.com

Contact:

Marci Bracco Cain

Chatterbox PR

Salinas, CA 93901

(831) 747-7455

http://alvaradostreetbrewery.com/