This month's The Art of the Snack takes us out to Big Sur, CA. Wild Coast Sushi is a phenomenal restaurant that is located at Treebones Resort, a glamping destination. In order to get a better understanding of this restaurant, we sat down with Megan Handy, the Assistant General Manager of Treebones. We also talked with Executive Chef Yancy Knapp who shared information about what we can expect for our next visit at Wild Coast Sushi.

ATHLEISURE MAG: Before we delve into Wild Coast Sushi, we'd like to know a bit about Treebones. Who is the founding team/partners of this resort and how did they come to launching this destination?

MEGHAN HANDY: Treebones was founded by my parents, John and Corinne Handy, who discovered the 10.7 acre coastal parcel during their honeymoon in 1983 and fell in love with Big Sur’s rugged beauty.

In 1986, they secured zoning changes allowing “Visitor Serving Commercial” development and spent the next decade envisioning a resort that would blend lightly with nature. After navigating a five year permitting process, they began construction in 2002 (with help from their children including me! and local builders) and officially opened Treebones Resort in November 2004.

AM: For those that may not be aware of glamping, what can you tell us about this experience and what made you want to create a destination for this?

MH: “Glamping”, short for glamorous camping, was not a common term when Treebones was conceived. John and Corinne aimed to offer guests a way to “perch lightly” on the land with round yurts and clear sky domes that blended the immersion of camping with comfort and sustainability. Their vision was to provide nature’s tranquility alongside thoughtful amenities long before “glamping” became a trend.

AM: Tell us about more about the options for guests who stay on property as you have yurts, treehouses, nests, and tiny houses! What are the amenities that are associated with staying here as well?

MH: Treebones offers a variety of unique lodging formats tucked into its coastal landscape, including:

• Yurts with round structures and sky view domes

• A Treehouse perched among coastal scrub

• A Human Nest structure

• Tiny House (e.g. The Cove) with ocean views

• Autonomous Tents (they are the "penthouse suite" of Treebones, spacious cocoon shaped tents with king beds, full bathroom, indoor and outdoor fireplaces and of course stunning ocean views.)

Amenities available to guests include two on site dining venues (including the only sushi bar in Big Sur), massage services, daily yoga sessions, access to an organic vegetable garden, and curated tours highlighting their eco practices. Treebones operates completely off grid using solar, micro turbines, and lithium battery storage, and features composting, recycling, and low impact lighting throughout the property.

AM: What can you tell us about Big Sur?

MH: Big Sur is a remote, rugged stretch of California’s central coast known for dramatic cliffs, redwoods, and pristine ocean views. It has a very small permanent population, fewer than the region held in 1900, and lacks a formal city center or local government. In our part of Big Sur, the South Coast we have amazing hiking and beaches all very rugged and remote.

AM: What are activities that we can enjoy when we are staying on property?

MH: Guests can enjoy various activities ranging from hikes and beaches nearby to fine dining and live music onsite!

• Guided or self guided hiking

• Daily yoga instruction

• Garden tours and tours of the resort’s eco systems

• Outdoor concerts

• Wild Coast Sushi our 8 seat sushi counter that offers a 15 course omakase experience

• The Lodge – our garden to table restaurant serving a 4 course dining experience

• Pool and hot tub

AM: In terms of your background, where did you go to school and what kitchens did you train in prior to coming to Wild Coast Sushi?

EXEC CHEF YANCY KNAPP: Started off bussing tables at a sushi restaurant and worked my way up. I did sushi in San Diego for 10 years before coming up to run the sushi bar at Treebones. Have also worked in restaurants in Copenhagen and Spain.

AM: What is the kind of cuisine that is available at Wild Coast Sushi?

EXEC CHEF YK: Omakase sushi.

AM: How do you go about finding the ingredients that are part of the menus that you create?

EXEC CHEF YK: The ingredient sourcing is a culmination of local fisherman, aquaculture, foragers and local Big Sur produce, as well as vegetables and Eggs from on site at Treebones.

AM: How important is seasonality?

EXEC CHEF YK: Seasonality naturally shapes the menu at Wild Coast, as we use as much in season local produce as possible. We work with local farmers and gardeners whenever possible as well as using items from our on-site organic garden.

AM: What can you tell us about the Bento Box for lunch?

EXEC CHEF YK: The bento box is a box of chirashisushi, which means “scattered fish”. The idea is that guests can take this packaged box and enjoy it on their adventures, at the beach, on a hike or gazing out at the ocean here on site.

AM: We love when we have the opportunity to enjoy an omakase meal! With only 8 seats and a 15 course menu, what can you tell us about the kinds of dishes that are on this menu?

EXEC CHEF YK: The menu is based on a classic edomae style sushi meal through the lens of Big Sur. Seasonal fish and produce are simply prepared to bring out their natural flavors.

AM: How do you go about finding the ingredients that are part of the menus that you create?

EXEC CHEF YK: We source almost all of our seafood, seaweed and wasabi from local purveyors in Morro Bay, Monterey Bay, and Half Moon bay. I also love adding a personal touch to my dishes with hyper-local sea salt, harvested with my 3-year-old son. We collect ocean water from Willow Creek Beach, filter it, and dehydrate it to create our own special sea salt.

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PHOTO CREDITS | Treebones Resort