Morsels: Hula's keeps a secret, taking flight at Stave, a day for Rosé and plenty more.

Hula’s Island Grill’s speakeasy-inspired bar neXt doOr now has expanded hours for summer. This secret spirits stop is now open 5:30-11pm Tuesday-Saturday. Look for a menu of craft cocktails and a well-curated spirits list, plus selected tiki cocktails and appetizers from neighboring Hula’s. Tuesdays continue the popular “Tiki Tuesday” with all-night happy hour on Hula’s classic Tiki cocktails ($6 single, $12 double). Wednesday is industry night for local hospitality staff with happy hour prices on classic Tiki selections and premium cocktails for $10 all night long. Thursdays feature a reverse happy hour with bargains on Tiki drinks from 7pm-close. Summer also brings an expanded cocktail menu featuring new selections like “The Evil Twin” (Vida mezcal, Lo-Fi vermouth, CioCiaro amaro, mole bitters), “Fernet About It” (Basil Hayden bourbon, Fernet Branca, grapefruit), “Pink AF” (Empress gin, Fentiman’s tonic, sloe gin, lime), and more.

Down the coast, Ventana Big Sur is in the summer spirit with barbecue each Friday from 2-6pm. Executive Chef Paul Corsentino will set up a smoker—nicknamed “The Beast”—in Ventana’s Redwood Canyon with a selection of meats slow-cooked over California red oak. Look for a special barbecue plate with tri-tip, spare ribs, or chicken with four summer salad options, Hawaiian sweet roll, and housemade pickles ($18). The new “SurStream” mobile bar will also be set up in the campgrounds with beer, wine, and cocktails for purchase. The barbecue popup is open to campers, glampers, resort guests, and locals.

A couple chef changes in Carmel: Basil restaurant welcomes Chef Mary Lester to the team. A graduate of The Culinary Institute of America, Lester is a veteran of New York’s restaurant scene. At Basil, she’ll carry on the restaurant’s focus on local and sustainable cuisine while incorporating innovative cooking techniques. Cantinetta Luca  has brought onboard Michael Castaneda-D'Roma as sous chef. Castaneda-D'Roma has worked with some of Los Angeles’ top talent. Look for him to draw from his pizzaiolo experience to continue to elevate Luca’s pizza program with executive chef Aaron Rayor. Already, they’ve shared teaser tastes for a new pizza addition for summer: sweet honey with spicy Calabrese salumi and creamy Fontina cheese.

Go big and go bold with the next “Flight Night” at Pebble Beach’s Stave Wine Cellar featuring Orin Swift Cellars. The evening includes tastes of 2016 Blank Stare Sauvignon Blanc, 2015 Abstract, 2015 Machete Petite Sirah, 2015 Papillon Bordeaux blend, and 2014 Mercury Head Cabernet Sauvignon. The event takes place Thursday, June 28. Seatings at 5:30, 6:15, and 7pm. $25, reservations recommended: 644-7997.

Celebrate summer with Folktale Winery’s “Rosé Day” party on Sunday, July 1 from 4-8pm. Chefs Todd Fisher, Danny Leach and team are cooking up a summer barbecue featuring Santa Maria-style Niman Ranch beef, lemon-brined smoked chicken, beer-buttered corn on the cob, slaw, and beans. The lawn party will also include party games, a cornhole competition, and DJ dance party. $40 in advance via Eventbrite, $45 at the door, ticket includes a barbecue plate and glass of Folktale Estate Rosé with additional food, desserts, and drinks available for purchase.

Join the Monterey Museum of Art for the “Ferment Event” on Friday, June 29 from 6-8pm. The event to “cultivate culture” celebrates fermentation with beer, wine, cider and sauerkraut. The evening features women-owned and operated businesses, including breweries and wineries, with a lineup of tastings from Ser Winery, Santa Cruz Mountain Brewing, Santa Cruz Cider, Almighty Kombucha, and Wild Goat Organics. Look for interactive art, DIY zines, and live music by Lillie Lemon. Admission is $5, with punch cards for tastings an additional $15. Proceeds benefit future programming for the museum and the Young Artist Advisory Council.

Seeking a sustainable supper? Taylor Farms is the first fresh food company to be awarded TRUE (Total Resource Use and Efficiency) platinum certification for zero waste. Green Business Certification Inc.—the same group that administers LEED credentials for buildings—recognized Taylor Farms’ efforts to reduce waste production: “Taylor Farms recognizes that by pursuing zero waste they are helping us build a sustainable future for all. Waste impacts all facets of business and changing the way we use resources will deliver public health benefits, reduce our environmental impact and advance a greener economy,” said U.S. Green Building Council and Green Business Certification Inc. President and CEO Mahesh Ramanujam. Helmed by Director of Sustainability Nicole Flewell, Taylor Farms’ zero-waste program sought to reduce incoming materials, reusing existing materials, and recycle the remainder. Working upstream from the supply chain was key, helping growing partners transition to 100-percent reusable bins and totes and eliminate all single-use and wax cartons. Taylor’s Gonzales facility also uses renewable and alternative energy resources for power, including a wind turbine, solar, and cogeneration energy systems. The facility debuted its Zero Waste Program in April 2017 and since then has decreased landfill contributions by 56 percent and reduced greenhouse gas emissions by 30,923 MTCO2E, the equivalent to taking 6,510 cars off the road annually.