Scott Clark started his culinary career with a backpack full of his mother’s borrowed knives, big dreams, and a hunger for the craft of cooking. He cooked at Vidalia in Washington, DC, and at Restaurant Eve in Alexandria, Virginia, where the kitchen showcased the Chesapeake region’s ninety-seven bounties. In San Francisco’s Michelin-starred kitchens Benu and Saison, he came to know and deeply appreciate the harvest of Central California and, specifically, of Half Moon Bay. Clark is now the owner and operator of Dad’s Luncheonette and lives in Half Moon Bay with his daughter. Betsy Andrews is a James Beard, International Association of Culinary Professionals, and Society of American Travel Writers award-winning journalist. She lives in Brooklyn, but she’s been traveling the Central California coast and staying with family there since childhood. She is a contributing editor at Food & Wine, SevenFifty Daily, and Imbibe and writes for many other publications. She is also a prize-winning poet; her books are New Jersey (University of Wisconsin Press), The Bottom (42 Miles Press), and Crowded (Nauset Press). Cheyenne Ellis is fourth-generation Californian and the daughter of a photographer and a stuntman turned film director. She works from a home base in Bonny Doon on the Central California Coast, splits her time between Los Angeles and San Francisco, and travels the world for projects. She is most at home in nature, and her images are very much about having a good time. In Ellis’ book, everyone deserves an all-access pass to happiness.
![Cover Nopalito: A Mexican Kitchen [A Cookbook]](https://bilder.buecher.de/produkte/46/46948/46948840n.jpg "Nopalito: A Mexican Kitchen [A Cookbook]")
