Winter 2025

met when they were both students at Seaside High School. But as an adult, the manufacturing and logis- XMGW I\IGYXMZI [EW WYVTVMWIH XS ½RH XLEX [LIR he came back to visit during a break in COVID, and he and his wife, Regina, went looking for a place to enjoy an evening drink, they would have LEH XS KS XS 1SRXIVI] XS ½RH MX “As much as we love Monterey, we wanted a place closer to home in Marina,” says Waller. Waller read about The Brass Tap (which has four locations in California) in 2020. He thought the model, based around beers on tap, big- screen TVs for sports lovers and an open-air design, could be a natural for “new” Marina, WTIGM½GEPP] EX 8LI (YRIW The couple, along with Waller’s sister, Cassandra, went in on the business, knowing they wanted a community hangout. Open for about a year, that’s what they have. Guests spread out on the outdoor patio (some- times with blankets), while others pack the bar for trivia nights, karaoke and Sunday NFL watch parties. This fall, the team added a Fall Music Series every Saturday from 2-5 pm.Then, “a couple of guests asked about line dancing,” Waller says, laughing. “Then I started getting random emails. - ½KYVIH -´H FIXXIV KIX WIVMSYW ERH WII [LEX XLMW craze is all about—so line dancing is here by popular demand!” Meanwhile, the Wallers are planning a move back to the peninsula. Retirement beckons, and so does their refound home. The Brass Tap is located at 99 General Stilwell Drive at the Dunes Promenade in Marina. For more information, call 831/383-7404 or visit www.brasstapbeerbar.com/marina. THE CULT OF SIMPLICITY WITH SCHOCH DAIRY’S YOGURT TRADITION Early mornings at one of the last dairies left on the Central Coast, the Schoch family’s creamery hums quietly to life. In one room, fresh milk, warm from the morning milking, ¾S[W HMVIGXP] MRXS WXEMRPIWW WXIIP ZEXW ±(EH QMPOW the cows, and the milk’s still warm when I start the yogurt-making process,” says Beau Schoch. “That’s the advantage of complete control. You can taste what the cows are eating that day.” The Schochs are best known for producing milk and a variety of cheeses, including their iconic Monterey Jack, but the yogurt they make is not to be missed.The Schochs produce both Swiss-style stirred yogurt—light and almost pourable—and their beloved full-fat Greek yogurt, known for its rich texture and cult fol- lowing. Unlike many commercial brands, Schoch never adds milk powder, sugars or thickeners— just whole milk and an active culture, hung in bags overnight to thicken naturally into some- thing rich and alive. “Keep it simple, don’t mess with it too much,” Schoch says. =SY´PP ½RH 7GLSGL (EMV]´W ]SKYVX EX XLI (IP Monte Shopping Center and Cabrillo College farmers markets—as well as at a handful of local stores like Star Market, Cornucopia and Jerome’s.Whether it’s the high-fat Greek or the tangy, effervescent Swiss, Schoch yogurt dances on your tongue—tangy, fresh and unmistakably made by hand. For more information, call 831/214-6760 or visit www.schochfamilyfarm.com . 156 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 5 Family owned and operated Schoch Family Farmstead is one of the last dairies on the Central Coast. Father and son, Beau (left) and John, not only make the dairy’s products, they can often be found at farmers markets selling their delicious wares. Photo: Kelli Uldall