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Wrong Pandee Pearson?

Pandee Pearson


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Background Information

Employment History


The Monarch Club

Executive Chef

Adelina's Bistro



Executive Chef

Morro Bay's Windows

Executive Chef

Web References(14 Total References)

November 09

www.slochamber.org [cached]

Food prepared by Adelina's Bistro and Chef Pandee Pearson of the Monarch Club
Trilogy's own "Good Life" wine, created by Talley Vineyards, will be served


Pandee Pearson,
Executive Chef Pandee Pearson, Executive Chef hand-selects all the offerings at Adelina's and The Market Place.


Pandee Pearson is the executive chef at Adelina's Bistro, a gourmet restaurant that will open in the Monarch Club at Trilogy Central Coast. //Bryan Walton/Staff"I reprint the menu every single day because things are in or out of season," Pearson explained as she relaxed on the deck outside the Trilogy Tour Center overlooking the Monarch Dunes Golf Course."I may keep the lamb but change what I'm serving with it," she continued."If you have the same menu all the time, you serve something whether it's really good or really not."For example, she said, some restaurants may have salmon on the menu, and maybe the salmon isn't good on a particular day."If the salmon's not good, I won't serve it," she said."I'm like a market-driven person."Pearson carefully selects her meats from those who raise animals in more natural environments and without using antibiotics and other drugs.But "fresh" may be the word that best characterizes her dishes."I focus on using really high-quality products," she said.Pearson explained that the same sauce would be split up three ways, each batch altered to create Cajun-style shrimp, saffron steamed mussels and steamed clams in a spicy tomato broth."I want to show them how the same basic white wine reduction sauce can be used to create entirely different dishes," she said, adding she hopes to give cooking classes not only for club members but also the general public.A bounty of experiencePearson has plenty of knowledge to offer.A native of Ventura, she trained at the California Culinary Academy in San Francisco, graduating in 1988.Her first job was at the well-known Mustards Grill in the Napa Valley, where she was steeped in the tradition of using fresh, seasonal ingredients.In 1990, she opened Eureka in Los Angeles with Wolfgang Puck and, in 1993, Rox in Beverly Hills.She also worked at Puck's Granita in Malibu, as well as Restaurant Lulu in San Francisco."I started at Wolf's Eureka as the lowest person on the line.I worked my way up through every station," she said."I learned a lot because it was very busy and it had really high-quality food."When not in the kitchen, Pearson spends time traveling with a group of friends , who are also chefs and "foodies" , to France, Italy and Mexico, as well as around the United States.Wherever they go, she said, they soak up the food, wine and art of the area, and she generally returns with recipes from the locals, as well as more cookbooks to add to her collection , which now numbers about 500."I try to pick up things that local people do, not what the professional people do," she said."You really learn how someone's grandmother cooks, and that's how you learn about the local foods."Pearson spent the past five years as executive chef at Morro Bay's Windows on the Water, a 140-seat restaurant known for high quality and innovation.But now, at 50, she's anxious to open Adelina's Bistro, which she describes as "an out-of-the-box, different type of restaurant."It will seat about 40 people and allow her to produce more handcrafted meals."The restaurant is designed beautifully, and the facility is really nice," she said, noting it has an "open kitchen" with a wood-burning oven.But Pearson emphasized the ingredients will be the stars."If you start with good ingredients, it's easy to make a really nice dish.All the elements are there," she said."People who are in the business a long time know it's not what you can do to the food, but how can you let the food be the star attraction and let it shine," she added."A lot of people overwork it.


In 2011, when chef Pandee Pearson became chef at Gardens of Avila, she brought in her favorite farmer.
Agrarian Ralph Johnson is a man I also consider one of the finest farmers in SLO County. With 40 years of experience tilling the earth, he grows everything organically, albeit not certified organic. He can provide nutritional information as well as details on growing your own fennel or tomatoes (the latter you can buy from him each spring in Farmers Markets).

Barnett Cox & Associates - Press releases, news releases, headlines

www.barnettcox.com [cached]

Pandee Pearson, the acclaimed chef at Adelina's Bistro, prepared gourmet appetizers for the celebration, and award-winning local wineries Talley, Baileyana, Tangent and Tablas Creek poured wine at this new venue unique to Trilogy Central Coast.

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