Michelle Lee, sous-chef of the C restaurant + bar at InterContintental The
Clement Monterey, was featured on the Food Network’s “California Live” in June. The pastry connoisseur made her classic Milk and Honey Toast dish, inspired by a Japanese dessert called Shibuya Toast. “It’s literally half a loaf of Japanese milk bread that’s hollowed out and toasted, buttered, and topped with ice cream and doused in honey,” Lee says, calling the recipe ridiculously simple. “My version at the C restaurant includes milk ice cream, strawberry-guava jam, and honeycomb candy.”
Lee, who trained at the New England Culinary Institute, has worked at The Clement since 2015. She says the C restaurant + bar sets the hotel apart from other venues with its unparalleled views of Monterey Bay. “I love sitting outside on the C restaurant + bar’s patio, because you can take in the ocean air and hear waves crash below your feet. The restaurant has an open kitchen, and the cooks literally work with an ocean view,” Lee says.
After what Lee deemed a fun experience on “California Live,” the chef plans on making another appearance on the show in late October. The C restaurant + bar also features private dining for groups of eight to 24.
