Winter 2024

Q: What do you look for at the farmer’s mar- kets you visit? A: A lot of people look for similar things in season—tomatoes, figs, prized crops and all, where we lean into that. I love tomato and fig season. I think those are phenomenal to take advantage of.We buy all the figs we can during the season, then we use the leaves and then process that to use in a different form, like fig oil. Or we might take the leaves and infuse it into milk and make ice cream. And I think every chef waits for ramp season and morels. Regardless, everything we do revolves around this wood fire hearth we have. I think we have to reinvent a little of the classics that people understand and that keep people com- ing back.When we first opened, we fell into the danger zone of “an occasional restaurant,” and that’s a difficult place to land. When you are a place where people come multiple times a week, we were able to understand our clientele and what they wanted. Q: What’s next in Malingne’s evolution? A: We’re toying doing a prime rib evening, which the peninsula doesn’t really have now.We focus on that for an evening, and in the process of figuring it out, fingers crossed, in the next few weeks.We obtained a full liquor license as well, so we will have a full cocktail program, and my dream is prime rib and martinis. I love martinis, and we’re trying to track down a table side cart now to make them tableside. Q: There’s been a resurgence of sorts of food-centric television shows. Who is getting it right and who isn’t? A: “The Bear” does a phenomenal job of por- traying the food industry. Jeremy Allen White [author’s note: White plays the lead, a former Michelin fine-dining chef who takes over his fam- ily’s beef stand in Chicago] worked in a restau- rant in LA to learn while preparing for the role.And “Chef,” the movie starring Jon Favreau—he went to culinary school to learn how to play the part. “Burnt,” the one with Bradley Cooper, was over the top. I’ve known restaurants like that. Friends say I should try out for“Chopped,” on the Food Network.They say it’s super easy. But I try to stay away from stuff like that. For more information and/or reservations, visit www.restaurantmaligne.com or call 831/920-2103. 164 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 4 RESERVATIONS 831-372-3456 BANQUETS 831-333-9798 223 17th St., Pacific Grove www.fandangorestaurant.com Featuring Fresh Seafood, Rack of Lamb, Pastas, Paellas, Steaks & more! Full Bar Service Private Dining Rooms DINNER DAILY FROM 4PM TAKE OUT AVAILABLE I never thought I’d be cooking burgers, but it’s a really good burger and it’s always on the menu.