Book Talk for Coastal: 130 Recipes from a California Road Trip

Scott Clark, chef, owner and operator of Dad's Luncheonette; Betsy Andrews, co-author and award-winning journalist; and photographer Cheyenne Ellis, in conversation for Coastal: 130 Receipes From a California Road Trip. Moderated by Jeff Gordinier, Esquire's Food & Drinks Editor. Book signing and meet and greet to follow.

A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.
Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles.
Clark’s accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including:

• Road Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade)
• Fishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes)
• Lunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad)
• Back Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca)

Coastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere.
QUINTESSENTIALLY CALIFORNIAN: Scott Clark’s Californian culinary training shows through in his stellar recipe list, laidback storyteller’s tone, and road trip-oriented approach. With transporting photographs by fourth-generation Californian Cheyenne Ellis, this book captures an outdoorsy, pioneering California spirit on every page.
HOME COOK-FRIENDLY RECIPES: From simple flavor pairings to grilling, Clark’s “aha!” techniques are perfect training for home cooks. He reaches into his deep knowledge to pass along big flavors and teachable techniques with a relaxed and flexible approach. His main goal is to energize food prep for home chefs of varying skill levels.
MULTICULTURAL INFLUENCE:Coastal is inspired by the mash-up of cultures along the west coast: the Chumash, Portuguese, Italian, Korean, Chinese, Latin American, Vietnamese, and Japanese communities who have adapted their cuisines and made them staples of the state. This book celebrates and pays homage to all of these wonderful cuisines.

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