Pop Ernest Abalone and Seafood Restaurant, Monterey 1930s Sizes:A2 (420x594mm) Archival Print (Unframed) Chef Victor Hirtzler reproduced this

Chef Victor Hirtzler reproduced this bill of fare in The Hotel St

Queen Mary was ageing and

tasty food

and this was where many couples held their wedding receptions

Beautifully designed with a period motif

Pop Ernest Abalone and Seafood Restaurant, Monterey 1930s Sizes:A2 (420x594mm) Archival Print (Unframed) Chef Victor Hirtzler reproduced this"Before Pop Ernest Doelter set up shop on Alvarado and, later, Fishermans Wharf in Monterey, the way Americans used to cook abalone seemed a little like marinating a nice porterhouse in paint. Theyd boil it into tastelessness or, worse, tenderize it with lye. Yes, lye. Not Pop. Circa 1908 a time when almost all of the local abalone was shipped to Japan he started taking the ample abalone pulled in by the areas Japanese fishermen, pounding it, washing