The Beach House Launches Year Long Fundraiser for Meals on Wheels of Monterey Peninsula with A Kick Off Fundraiser Thursday, February 27th

Top Quote The Beach House will be donating 20% of their sales to Meals on Wheels of the Monterey Peninsula (MOWMP) on February 27th to kick off their year-long fundraiser! End Quote
  • Santa Cruz-Watsonville, CA (1888PressRelease) February 04, 2014 - Join The Beach House Restaurant at Lovers Point located at 620 Ocean View Blvd., in Pacific Grove and Meals on Wheels of the Monterey Peninsula (MOWMP) on Thursday, February 27th from 6:00 p.m. - 10:00 p.m. The Beach House will be donating 20% of all food and alcohol purchases on Thursday, February 27th from 6:00 p.m. to closing to Meals on Wheels of the Monterey Peninsula (MOWMP). Meals on Wheels of the Monterey Peninsula (MOWMP) will be at the event to answer any questions and provide information to all diners.

    The fundraising event on February 27th will be the kick off to a yearlong fundraiser The Beach House will be hosting to support Meals on Wheels of the Monterey Peninsula (MOWMP). On Thursday, March 6th, Thursday, April 3rd and Thursday, May 8th $1.00 from every entrée purchased from 6:00 p.m. - closing will benefit Meals on Wheels of the Monterey Peninsula (MOWMP). Dates from June - December 2014 will be announced on February 27th.

    Background on Meals on Wheels of the Monterey Peninsula (MOWMP)
    Since its founding in 1972, Meals on Wheels of the Monterey Peninsula (MOWMP) has offered healthy nutrition to the homebound. The agency has subsequently expanded over the years and now offers a breadth of health and wellness services to Peninsula residents through three (3) core programs.

    The Home Delivered Meals program provides home delivered meals five days per week, with an optional meal for the weekend, to frail, elderly and disabled adults. Eighty percent of home delivered meals clients are low-income. Meals on Wheels of the Monterey Peninsula (MOWMP) asks a suggested donation of its clients, but no client is ever denied services because of inability to contribute.

    The Group Dining program offers a hot, nutritious noon luncheon to ambulatory seniors at four sites in Marina, Seaside, Monterey and Pacific Grove. As important as the meal is the opportunity to dine in the company of friends and new acquaintances.

    The Sally Griffin Active Living Center (SGALC) provides over 22,000 hours of exercise, health and wellness and enrichment classes and activities per year at its location at 700 Jewell Avenue, Pacific Grove, CA. The Center is fully owned and operated by Meals on Wheels of the Monterey Peninsula (MOWMP) of the Monterey Peninsula, Inc.

    Mission: Meals on Wheels of the Monterey Peninsula (MOWMP) is guided by the belief that a person's health reflects the nurturing of the whole person-body, mind and spirit. Our programs are dedicated to promoting the physical, social and personal well-being and independence of homebound frail elderly and disabled adults, ambulatory seniors and pre-retirement adults who live and/or work on the Monterey Peninsula. Programs and services enable people to enjoy good health and the highest quality of life for as long as possible. Meals on Wheels of the Monterey Peninsula (MOWMP) serves its community through three core programs:

    The Beach House Restaurant at Lovers Point is at 620 Ocean View Blvd., in Pacific Grove. It serves dinner and cocktails daily from 4 p.m. Reservations: 375-2345.

    Background on The Beach House
    Opening any beachfront restaurant is an impossible task. But try transforming a historic, dilapidated building - once a beloved fine-dining destination - into a modern, relevant, locals-first restaurant at iconic Lovers Point in Pacific Grove.
    Longtime restaurateur Jim Gilbert and his managing general partner Kevin Phillips did just that, painstakingly renovating a long-shuttered building to retain the integrity of the exterior while creating an entirely new chapter in local dining.
    The result is the Beach House Restaurant at Lovers Point, an ambitious project that concluded in late June of 2013 - nearly eight years after The Old Bath House closed its doors in Pacific Grove.

    It was a project no one else wanted … and with good reason. The building itself needed extensive retrofitting to comply with the Americans with Disabilities Act, and ongoing renovations required approval from the Coastal Commission. Crews removed asbestos, excavated tons of earth, reinforced walls and used a crane to lift into place an integrated steel infrastructure to accommodate the large glass windows that provide exquisite, 180-degree views of Monterey Bay.

    A year past its initial opening date, and with $1 million invested, Gilbert and Phillips opened the doors to the 104-seat restaurant to great fanfare. Visitors witnessed an entirely new dining experience. While The Old Bath House was small, dimly lit and dated, the Beach House is brighter and more spacious, with muted colors and minimalist décor (mostly vintage photos of Lovers Point). The dining room boasts impressive bay windows, adjacent to a well-appointed bar designed to allow patrons to drink in the view.

    Gilbert and Phillips extended the building's footprint out toward the beach, and added a shielded, 30-seat outdoor patio, complete with state-of-the-art infrared heaters and retractable roof.

    Determined to attract locals and create a restaurant that was both casual and approachable, Phillips launched what he calls "the greatest dining value in history of mankind." The popular Sunset Suppers (4-6 p.m.) provide early-bird diners with comfort food entrees such as bacon-wrapped meatloaf, sole amandine and panko-crusted chicken breast - for just $9.90 (add soup or salad for $2.90, and a glass of house wine or draft beer for another $2.90).

    Working the kitchen is the talented tandem of Briana Sammut and Guillaume D'Angio, who share executive chef duties and their lives together as an engaged couple.

    French-born D'Angio began cooking at age 15. From the town of Marseille, a region of Provence, Chef "G" attended Poitiers Culinary Academy. He apprenticed at Michelin-rated restaurants such as L'Imaginaire and Le Bacchus. Chef D'Angio also worked as the pastry chef for five years at renowned French hotel Relais et Château. The young chef trained under Alain Ducasse, one of the world's most famous and credited chefs, widely known for his 20 coveted Michelin stars. After moving to the United States under the wing of a local bakery owner, he helped open the French-style Provence Bakery in Prunedale and Del Monte Shopping Center alongside his older brother.

    Chef Sammut is grew up in the Salinas Valley and attended Notre Dame High School. Coming from a Greek and Maltese background, Chef "B" was comfortably familiar with the rustic European-style cuisines, but wanted to learn more. She began working on the line at The Monterey Plaza Hotel and Spa and then made the decision to attend the world-famous Culinary Institute of America in Hyde Park, N.Y. There, she worked with chefs from all over the world and apprenticed with one of the school's only Certified Master Chefs. In New York she was fortunate to gain externships and apprentice at several restaurants, including Mario Batali's Tarry Lodge in Greenwich, Conn., and Jose Garce's Tinto in Philadelphia. After moving back to California, Sammut expanded her career as the pastry chef of Pacific Grove's Crema and then the sous chef at Il Vecchio.

    D'Angio calls their food a blend of French and Mediterranean, with some creative casual-California accents. The eclectic menu features everything from steak frites au poivre (a nod to D'Angio's homeland), to fresh spaghetti and clams (honoring the local Italian culture), to the palate-singeing Firecracker Shrimp.

    Phillips' son Jeremy serves as restaurant manager after working locally for more than a decade at Abalonetti Bar and Grill and Cannery Row Brewing Company. He has instituted an impressive craft beer list and full-scale cocktail program, and the restaurant's wine list continues to grow.

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