Fall 2025

154 C A R M E L M A G A Z I N E • F A L L 2 0 2 5 I n the heart of Big Sur, a transformed space known as The Village, Big Sur is home to Solstice restaurant, Big Sur Bodega, Word of Mouth yoga studio and an event space known as Picnic Club. Owners Patrick and Mandy Orosco, Market/Beverage Partner Matt Peterson and Executive Chef Tim Eelman helm Solstice. The space was once a bar in a building that included a post office, laundromat and towing garage. Eelman, who was formerly at Big Sur Bakery and Sierra Mar at Post Ranch Inn, has been friends with Peterson for years. “We often talked about what type of place we would want to open here in Big Sur,” Eelman shares. “As luck would have it, Matt was DJing Mandy’s 2023 birthday bash as his gift. Seizing the opportunity, Matt pulled Patrick aside and shared our idea for the property. It was nearly identical to what Patrick and Mandy had envisioned years before.” In June 2024, Solstice came to life as Big Sur’s first new independent, full-service res- taurant in 25 years. Using handcrafted techniques and salvaged bridge timber, found redwood logs and a fallen sycamore tree, the restaurant is a tribute to Big Sur style with some whimsical touches, like a disco ball hanging over one of the tables. With à la carte dishes and a four-course prix fixe menu, Solstice is currently open for dinner Wednesday through Sunday, April through NewYear’s. “I love seeing guests happy and returning to the restaurant and seeing the confidence and joy of the staff and how proud they are to be part of this magical experience,” Eelman says. “I also love that we get to be part of and celebrate this incredible destination, the people, the ingredients and the spirit.” Q: What inspired you to become a chef? A: My first experience in a kitchen was out of necessity: I grew up just outside of Philadelphia, surrounded by the glaring seasonality of agricul- ture…When I was 15, I really wanted to save up to buy a car. I started washing dishes after school to do this. After a few months, I became ingrained in the discipline and really fell in love with it. I loved the energy of the kitchen and the dedication, passion and craft of the chefs—so focused at the height of service…There was no turning back at that point for me. Q: The open hearth with bright flames is a focal point of the restau- rant. How are dishes prepared using fire and what flavors does that enhance in the food? A: At Solstice, we have an amazing custom-built hearth that is the heart of the kitchen, fed with Big Sur oak. It gives us the opportunity to lean into the primal approach of cooking that lets ingredients shine with minimal intervention or manipulation. Every dish has at least one compo- nent that has touched the fire. One of our signature dishes is the cold- smoked Brokaw avocado fin- ished with house-made tomato miso, pickled spring onions and toasted seeds. We have also recently served grilled Monterey rockfish with summer squashes, juniper and yogurt; and recently, Chef Gina Jendusa has made a dessert of grilled Kashiwase peaches, a sweet herb sorbet, black sesame and raspberries. It’s a great testament to the fact that desserts don’t have to be a sidebar to the conversation but rather a concise and analogous end. Q: Please mention some of your go-to menu items, including perhaps the simplest yet extremely satisfying offering, the delicious bread and butter. A: The avocado is one of two dishes that are “day one dishes.”They have ebbed and flowed from their original conception debuted on opening night, but they have remained otherwise untouched compared to the rest of the menu…During asparagus season, we accompanied it with redwood potato puree and foraged greens.This was inspired by a trail run through Andrew Molera State Park. The bluff trail, as it leads to Spring Beach, especially at low tide, has an aroma that is a perfect balance between the sea and the land. Redwood tips are beginning to blossom and the scent of seaweed and succulents fill the air. Solstice Glows at The Village in Big Sur Chef Tim Eelman Orchestrates a Menu of Seasonal Excel lence B Y B R E T T WI L BUR “The Solstice team thrives on a shared dedication to elevating hospitality standards. Mutual accountability, culti- vated passion, and a growth-oriented environment consistently deliver a service the team is proud of.”