My Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. Located 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. Angular mountains plunge into the crashing surf below, and on a clear day there is no limit to the scenery, unspoiled and immense in nature. It is nestled among native oak trees and a historic log cabin (now faced by brick) that was once owned by Orson Welles and Rita Hayworth. The magic and history of place are celebrated through food and the Fassett family who opened Nepenthe in 1949.
A lyrical feast written by the owners' granddaughter, Romney Steele, who grew up at the restaurant, My Nepenthe is as much about a family enterprise as it is about the Fassett family and their legacy. It recounts stories about the family's more than sixty-five year history on the coast, the arts and architecture, and the colorful people who were the genesis of this legendary restaurant.
My Nepenthe marks the restaurant's vibrant past as a gathering place and noted bohemian haunt, and its foray into the film industry during the shooting of The Sandpiper, featuring Elizabeth Taylor and Richard Burton. It also explores the lively scene that played out into the '70s, and onward through the current decade where it showcases Nepenthe's unique relationship with Pisoni Vineyards, owned by the renowned winemaker family. My Nepenthe includes more than seventy-five special recipes from the Fassetts, the restaurant, and the cafe, along with spectacular photography that completes the tale.
Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters.
The first time we tasted SQIRL's jams - Seascape Strawberry and Rose Geranium - it was nearly a religious experience. It was a lazy morning at The Sea Ranch, and we spread this ethereal jam over some rustic bread. We were instantaneous devotees.
Sqirl restaurant in Los Angeles makes their jams in copper jam pans using traditional techniques from the 1500's. Organically farmed produce, fair trade organic sugar and no commercial pectin.
Size: 8 oz.
Ingredients: Certified Organic Blackberries, Blueberries, Unrefined cane sugar, Lemon JuiceView full product details
Heavy enough to stop a door (or flatten your pickles)
Pound is a doorstop or paperweight that was inspired by traditional Japanese pickling stones. Picking stones have to be heavy enough to hold down a pickling barrel's lid. We're certainly a fan of a good pickle, but in reality ours is destined to hold a door open here at The Sea Ranch, Placewares' home on the 'breezy' Sonoma Coast.
The Pound's surface is a smooth granite stone with a rope hand strap.
Each Pound stone is unique and one-of-a-kind. Made in Kagawa, Japan.
Designer: Eiji Ota
Size: 6 x 3" | 4.5 lb
Material: Stone, rope
Care: Clean with a damp cloth and wipe dry.
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Modern and minimalist the Graf Lantz trivets are hand cut from lux German merino wool felt offering effortless table setting that transitions between all interior aesthetics. Naturally heat resistant & water repellent.
Material: 5mm merino wool felt
Size: Round 10 in. Diameter
Hand cut in Graf & Lantz's Los Angeles StudioView full product details