On today’ episode of THE FOOD SEEN, Chef John Cox has quite the view from Big Sur, California, cooking on cliffs 1000 feet above the Pacific Ocean, along a windy stretch of Hwy 1. His restaurant, Sierra Mar at the Post Ranch Inn, is a reflection of what’s outside, the depth of the sea, and the diversity of the varied terrain around him. A strong advocate for sustainable aquaculture, Cox frequents Monterey Bay for it’s red abalone and squid boats. He harvests acorns from the woods and makes them into flour, and forages for locals ingredients to add into an indigenous blend of furikake, which uses seaweed that grows wildly up to 5 feet a day. Hear about the land’s bounty, and how Chef Cox takes such beauty, and represents it on a plate. This program was brought to you by S. Wallace Edwards & Sons.

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