Sunset – July 2019

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MATT BEAN, EDITOR-IN-CHIEF | @mattbean | @mattbean1| [email protected]

THE PHONE SLIPPED into

the water like a diver—just a

swip! as it pierced the sur-

face. The ocean giveth, the

ocean taketh your iPhone.

And so it goes.

This was meant to be a

sea-foraging excursion, fod-

der for a risotto we’d be

whipping up later. But each

cast of the net sent the

crabs scuttling, eyes rolled

like a teenager’s.

We chased them until the phone surrendered to the abyss.

Somewhere, Poseidon pumped his fist. There was nothing to

do but thrust our hands blindly into the froth for this new

prey. The contours of the phone eluded us; not so much the

urchin spines.

Chef Gomez was the “lucky” angler. Blood poured down his

wrist, his hands purple with urchin ink as he raised the phone

aloft. Was it the catch of the day? Try the risotto for yourself

first and then let’s talk. We’ll always remember the day,

phones or not.

This issue represents a sea change for Sunset. We’ve got a

fresh coat of paint meant to simplify the look and feel of the

magazine (Thanks, Clark!). And we’re debuting Ask Sunset,

meant to answer all of your questions about life in the West.

We’re also thrilled to present our first annual guide to the wa-

ters of the West. No matter where you’re taking the plunge this

summer, you’ll find loads of tips, tricks, and advice in this issue.

One piece of wisdom? Be careful what you fish for.

Cheers, everyone—

Made in the

shade

What to plant in beds,

borders, and contain-

ers when your garden

has an abundance of

shade: sunset.com/

shadegarden

Bathing beauties

Sign up for our new

food newsletter! The

Sunset Pantry delivers

favorite foods, easy

recipes, and cooking

tips straight to your

inbox: sunset.com/

pantrynewsletter

CONVERSATIONS

Chef Guillermo Gomez of

Cocina Del Mar Restaurant

at the Hotel Esperanza,

Cabo San Lucas

Sea

Change

CABO RISOTTO

The trick to this risotto is chang-

ing the cadence of the stirring

at each step. Over medium

heat, brown a diced onion, po-

blano chile, and a few garlic

cloves in a quarter cup of oil in

a large saucepan, stirring occa-

sionally. Add 2 cups arborio

rice and cook 3 minutes, stir-

ring constantly. Add 2 diced to-

matoes, a big pinch of salt, 2

tablespoons smoked paprika,

and cook until tomatoes are

soft, stirring occasionally. Add

4 cups fish stock and bring to a

boil. Add a handful of chopped

their shells, and a

pound of

rockfish cut

into 2-inch

pieces. Re-

duce to low

and cover. In

should be

ready to serve.

New

& Now

6 JULY/AUGUST 2019 SUNSET