Carmel Valley Holiday

Chef Cal Stamenov designs a menu both comforting and refined
Owen Dugan
Issue: November 30, 2013

For chef Cal Stamenov of Marinus at Bernardus Lodge in Carmel Valley, Calif., the winter holidays do not necessarily evoke hearth and home. But having provided so many such meals over decades he understands the required themes and permissible variations, and how to create a meal that is both sophisticated and comforting. He shared some recipes with Wine Spectator.

For the full article, check out the new issue of Wine Spectator, on newsstands October 28, 2013.

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