Monterey CVB: Monterey Moments "Pop-up" culinary experience

Inspired by Monterey's connection to the ocean, farmlands and vineyards, Monterey Moments "pop-up" experiences have traveled to New York, Washington DC, Boston, Chicago, Seattle, Los Angeles, and Dallas. Monterey County Convention & Visitors Bureau is now bringing this interactive culinary experience to the Scottsdale ArtWalk (Main Street and Marshall Way) from 6:30-9:30 p.m. on Thursday, Dec. 1!

Here is a recipe from Executive Chef Matthew Beaudin of the Monterey Bay Aquarium that he made on today's show:

1 Package Active Yeast
½ Tsp Sugar
1 ¾ AP Flour
¾ Cup Water
1 Tsp Coarse Salt (or a pinch of fine)
1 Tsp Olive Oil
½ Tsp Fresh Chopped Thyme
½ Tsp fresh Chopped Rosemary

How To:
In a Bowl add Yeast Water and Sugar let sit for 5 minutes stirring occasionally. In a separate bowl combine Flour, Salt and Herbs. When Water and yeast have set for 5 minutes slowly add water to dry mixture until it forms a ball. When it begins to come together turn out onto counter or cutting board and knead until smooth and shiny. (Dough should feel elastic).
Rub bowl with olive oil and return dough covering with a wet towel put in a warm area of kitchen (top of oven) allow to nearly double in size. (Approximately 1-2 hours)
After dough has doubled in size press the center releasing air. Pull dough from bowl onto counter and knead into a smooth, shiny ball. Pull dough and cut into 3-4 oz. pieces. Roll individual pieces into balls and let rest for 1 hour. After one hour use a rolling pin to roll flat (to desired thickness).
When dough is desired shape and thickness preheat grill. Put Dough on grill for approximately 1-2 minutes each side (making sure to get grill marks)

Finishing Each Flat Bread:
4 ea. Slices Lardo
2 oz. Sautéed Wild Mushrooms
2 Tbsp. Crème Fraiche
Fresh Arugula
Olive Oil to taste
Salt and pepper to taste
How To:
Spread Crème Fraiche on Flat Bread and sprinkle wild mushrooms evenly. Put in oven at 350 for 5-7 minutes or until heated through. When removed lay lardo across hot flat bread to melt. Top with Fresh Arugula and Olive oil, season with salt and pepper.

For more about the Monterey Moments "Pop-Up" Culinary Experience at Scottsdale ArtWalk, call  (888) 221-1010, or go to

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