California is rich in diverse landscape blessed with some of the world's best weather. This combination along with its history of attraction and fertile growth of many cultures, has fostered a style of cooking and eating of its own. The coastal center of the state has a special food identity that I've labeled CENTRAL COAST CUISINE. Our fishing industry was founded by predominately Italian and Portuguese fishermen. This history lives on within our menus, with pasta offerings and in how we handle our fish. The Monterey Bay is unique in that not far from the shore the sea drops into a deep-sea cavern. This geographical anomaly gives the gift of incredible seafood variety. A fresh fish special is a nightly happening, in homes and restaurants of our area. The Salinas valley is perhaps the greatest agriculture valley in the world. It is not only a land of rich soil, the daily marine layer, creates micro-climates from the artichokes near the sea to all the wine grapes of the warmer inland. In between, we grow just about everything, with some of the world's greatest quality for us to enhance our plant-based menus. History brought the Chinese, the Japanese, the Swiss and most recently those from south the border, all enriching how we cook and flavor our food here. What a joy to study and experiment with the food stuffs of this region, along with the influences of so many rich cultures. In this book, I share the recipes and experiences of the twenty-years of Pajaro Street Grill, home to Central Coast Cuisine, live-music Fridays, bellydance, and the romance of living.