Return to Victoria: A Confab Christmas Dinner

Craving a little tradition for Christmas, even if it isn't your own? For us former English majors, there's nothing as captivating as a savory description of a well-laid holiday repast--a table groaning from the strain of supporting a bulging  joint of beef, sumptuous pudding, quivering aspics, and anything with thick, fluffy mounds of cream. From Chaucer to Austen, Dickens to Woolf and beyond, English authors have known how to transform the basic annual Christmas meal into memorable culinary repasts.

Then there's real life. In San Diego. In 2012. But English expat Andrew Spurgin and his merry band of Confabularie will bring that style of sumptuous holiday dining on paper alive--in their unique way. On Sunday, Dec. 16, from 1 to 5 p.m. at Cafe Chloe's sister space, Oliver & Rose, Cooks Confab, with its extraordinary assortment of chefs and mixologists from around San Diego, will take us back to the days of Victoria and Albert--adding a bit of a French twist--and offer a Christmas meal that marries British tradition with Escoffier. Guests are even asked to arrive dressed to the nines in dinner attire, period dress, or even Steampunk-inspired ensemble. And, don't forget a Teddy Bear or some other new unwrapped plush toy that the Confab will be donating to children in need for the holidays.

"We're going to whisk you away to a forgotten era," Spurgin says. This is the style of food in which he finds great romance and he's long been fixated on even the most esoteric of traditions, like "port-iquette." For instance, Spurgin says, according to British naval custom, a decanter of port is placed in front of the host, who then serves the guest to his right, then passes the decanter to the guest of the left (port-side), at which point the port is passed to the left all the way back to the host. If the decanter doesn't make it all the way back, it's impolite to ask for it directly. Instead the host asks the guest closest to the decanter if his knows the bishop of Norwich or any other English village. This should get the decanter moving again. However, if the offender answers, "No," the response is that "the bishop is an awfully good fellow, but he never passes the port!" Even the most oblivious guest should realize then that he's hogging the decanter and will send it on its way.

Now, the menu is too long to list (mostly because I have a recipe to share with you below), but suffice to say that terrines, aspics, mince meats, Welch rarebit, rolling carvery, Yorkshire pudding, Christmas pudding, Stilton cheese--and port-- will all be involved. (There will also be a sixpence hidden in one of the puddings that will bring both good luck and a gift certificate for dinner for two.)

Surely, following dinner you'll be inspired to prepare at least one traditional English dish for your loved ones. Spurgin gave me his recipe for Yorkshire Pudding to share:

Andrew Spurgin's Yorkshire Pudding
(printable recipe here)
Serves 6

Ingredients
1 cup whole organic milk
1 cup hens eggs
1 teaspoon sea salt
1 cup all-purpose flour, sifted twice
1 teaspoon rosemary, finely chopped
2 tablespoons cold water
1/4 cup turkey drippings

1. Drain off turkey drippings and strain through a fine strainer. If cooking a beef roast do the same. If you have no drippings, use duck fat, bacon fat, lard, or butter.
2. Pre-heat the oven to 425 degrees.
3. With a mixer, beat the eggs into the milk and salt. Sieve the flour into the custard and get rid of any lumps. Let rest for an hour at room temperature. Pour through a strainer and stir in the rosemary.
4. Heat a 12-count muffin or pop-over pan in the oven until very hot.
5. Heat the fat if it's not liquid. Mix the cold water into the custard. Add about a teaspoon of fat into each muffin cup. It should be smoking.
6. Give the custard one quick stir, then immediately fill each muffin cup 1/3 full with the custard and pop it into the oven. Do not open the oven until they're fully cooked.
7. Bake for 15 minutes. Turn down the temperature to 350 degrees and bake for another 10 minutes or until golden brown.
8. Remove from oven and serve immediately, sopping up with lots of lovely gravy.


Tickets for Cooks Confab Christmas Dinner are $175 with a percentage of the proceeds going, as always, to Slow Food Urban San Diego. You can purchase tickets at Brown Paper Tickets. Oliver & Rose is located at 726 Ninth Ave. in downtown San Diego.


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An Evening of Aloha: Celebrating the Friscia Family and UCSD Burn Center

This has been a life-changing summer for Chef Antonio Friscia (Stingaree, Gaijin, Campine). At a 4th of July party his wife Stacy was severely burned over almost half of her body in an accident around a fire pit. It was touch and go for awhile; she needed to be kept in an induced coma initially and required multiple and extensive surgeries.

The good news--for Stacy and Antonio, their two sons, and their extended family and friends--is that not only is Stacy recovering, she is homeward bound, where she still has a lot of physical therapy and healing to do.

To celebrate her recovery and the superb treatment she received at the UC San Diego Burn Center, Antonio wanted to throw a big bash. So, Enlightened Hospitality Group, which is home office to Stingaree and Campine, is hosting An Evening of Aloha, a benefit for the Burn Center which will be held at Stingaree this Sunday, Sept. 16 from 4 to 8 p.m. There's a minimum $20 donation at the door and all of the proceeds will go to the Burn Center.

Participating restaurants and chefs are San Diego favorites, including the Cooks Confab, to which Antonio belongs:

Brian Sinnott (L. A Specialty)

Jeff Jackson (A. R. Valentien)      

Jason Knibb (NINE–TEN)

Trey Foshee  (George’s California Modern)      

Chad White (Counterpoint)

Melissa Mayer (Martini Media)

Jack Fisher (Jack Fisher Confections)

James Foran (Market) 

Olivier Bioteau (Farm House Cafe)

Christian Graves (Jsix)

Aaron LaMonica (Blind Lady Ale House/TigerTiger)

TK Kolanko (The Fishery)

Paul Arias (The Fishery)                                           

Katie Grebow (Café Chloe)         

Paul McCabe (Delicias)

Amanda Baumgarten (Herringbone)

Shane McIntyre  (Searsucker)

Ryan Studebaker (Gingham)

Carlos Ochoa (Gabardine) 

Anthony Sinsay (Burlap)

Hanis Cavin (Carnitas Shack)

Donald Coffman (Paradise Point)

Andrew Spurgin

Those of us who know and love the Friscias are so grateful for Stacy's recovery and hope you'll join in to help raise money for the UC San Diego Burn Center, which serves San Diego, Riverside, and Imperial Counties as well as Western Arizona. It is one of only eight certified burn centers in California and Arizona that meets the standards of the American Burn Association and American College of Surgeons. The proceeds from An Evening of Aloha will go towards discovering new therapies, fighting infection, expanding facilities and capacity, purchasing specialized equipment, providing training, community education, and, of course, providing comfort.

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"True" Tuscan Kale Salad

If you've been on my San Diego Foodstuff Facebook page, you probably saw a post I wrote just over a week ago: "I think my current favorite flavor combination is lemon, garlic, olive oil, and salt. Made the best kale salad with that as dressing, plus grated Parmesan cheese and bread crumbs. I thank Nathan Coulon for that..."

Nathan Coulon, of course, is the chef and member of Cooks Confab who had been at Modus, at Quarter Kitchen, and, of course, long ago, at his mother's pastry shop, Michele Coulon Dessertier. A San Diego native, he'd departed for awhile to join True Food Kitchen--and now he's back and opening San Diego's  True Food Kitchen this week in Fashion Valley.

Nathan, Michael, Mike Bragg, and me--refusing to relinquish the salad

Nathan, and his boss, former San Diego chef Michael Stebner (Region, Nine-Ten, Azzura Point), recently were guests on the radio show I had hosted, Wine & Dine San Diego Radio, to talk about True Food Kitchen. They stayed afterwards to do a video demo of one of the restaurant's dishes. And that's how I was introduced to this fabulous kale salad, which, Nathan acknowledges, is a recipe originally created by Dr. Andrew Weil, a partner in the restaurant.

There's nothing fancy or complicated about it, but the flavors are perfection. Raw kale can be tough and bitter, but the lemon juice in the dressing "cooks" the kale and tenderizes it. The olive oil (use a great one), the cheese (again, use the best you can afford), the red pepper flakes, and the bread crumbs give it a richness of flavor and texture that makes this salad wonderful not just when it's freshly made but also the day after. In fact, it may be the only leafy green salad I enjoy when it's wilted a bit.

This will be my summer go to. When I made it this week, I topped it with toasted walnuts. It's perfection on its own, but you can add nuts, dried fruit, other vegetables, roasted shrimp, fish, or other proteins to it for a more filling meal. Or enjoy it in all its splendid simplicity.

Thanks, Nathan! I'm looking forward to True Food Kitchen's opening this week!

True Food Kitchen Tuscan Kale Salad
From Nathan Coulon
(printable recipe)

Ingredients
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero), midribs removed
Juice of 1 lemon
3-4 tablespoons extra virgin olive oil
2 cloves garlic, mashed
Salt & pepper, to taste
Hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan)
½ cup freshly made bread crumbs from lightly toasted bread

Directions
Whisk together lemon juice, olive oil, garlic, salt, and pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again.

Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

My home version...

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School Lunch. What You Enjoyed--Or Missed

Last Sunday's "School Lunch" event put on by Cooks Confab and Slow Food Urban San Diego was that perfect combination of convivial, educational, and simply delicious. The crowd--and it was a crowd--learned about the issues around creating healthy lunch programs at our local schools from Vanessa Zajfen, San Diego Unified's Farm to School Specialist. In the background you could hear the chefs prepping the cafeteria line and before long lines of guests were forming to try the salad bar and nutritious and tasty variations on traditional (nasty) cafeteria items. Take a look...

Jack Fisher and Katie Grebow prepping their dishes

Even the chefs' kids got involved. Isn't Jason Knibb's son adorable!

Lori Huffman made strawberry yogurt with chocolate dipping sticks.

Paul McCabe and Donald Coffman made "fish and chips" -- wild striped bass and baked veggie chips

Just a part of the best salad bar ever from Waters Fine Catering and Melissa Mayer

Gorgeous noodle salad at the salad bar

The Altmanns with Lisa's amazing Viva Pops fresh popsicles.

Lots of culinary student volunteers from The Art Institute helped out.

Snake Oil's Ian Ward made "strawberry milkshakes."

Lining up at the salad bar...

Michelle Cox and daughter Cerise filled their trays.

Very casual lunch

Family-style lunch

Dining Detail's Julie Frans enjoying a meal without the kids.

Time for dessert!

Want to learn more about efforts at improving school lunch programs locally and beyond--and how you can effect change? Here are some resources:

San Diego Unified Farm to School program
EcoSchool Design
Edible Schoolyard
Chefs Move to Schools
Olivewood Gardens
School Nutrition Association
Slow Food in Schools

If you have some examples of school districts making positive changes or ideas for how to improve school nutrition, let's hear it!

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Cooks Confab is Back with "School Lunch"

 
Way back in the day when I was a kid buying lunch at school was a rare treat. My parents mostly packed our lunches in brown paper bags. But I yearned to have 30 cents to buy any of the revolving choices of spaghetti, fish sticks, hot dogs, hamburgers, and macaroni and cheese. I wasn't in love with the greyish canned green beans often served with them. But I desperately wanted the brownies, cookies, and cupcakes.

Sound familiar? It wasn't good then and from the 60s onward, it's only gotten worse in the school cafeteria. But things are changing, thanks to any number of child nutrition advocates, including Michelle Obama.

Locally, child nutrition advocates include our own Cooks Confab chefs and on April 3 they're hosting a fun, delicious, and enlightening event to bring attention to the issue. Cooks Confab "School Lunch" involves all of the Cooks Confab chefs -- many of whom are concerned parents -- in partnership with local farms, ranchers, fishers, and artisans to serve "Haute Cafeteria Style Cuisine" at Fibonacci's Campus Point Bistro by Waters. The point is to demonstrate that communities can be masters of their own school lunch menus -- if they are willing to push for it.

The food. Dishes will include:

• Kitchen 1540's Paul McCabe's play on healthy Fish & Chips: Wild Striped Bass, Baked Vegetable Chips, and Tartar Sauce
• NINE-TEN's Jason Knibb's riff on Beef and Broccoli with Brown Rice
• Water's Fine Catering's Andrew Spurgin's and Martini Media's Melissa Mayer's Salad Bar, featuring produce picked that morning by kids from Fibonacci's on-site organic garden.
• A.R. Valentien's Jeff Jackson and TK Kolanko's Chicken & Local Vegetable "Pot Pie"
• Georges California Modern's Trey Foshee's Cream of Tomato Soup with Parmesan Cream & Bread Crumbs and Lentil-Barley Soup with Mint Yogurt
• Cafe Chloe's Katie Grebow's and chef/consultant Amy DiBiase's Suzie's Farm Vegetable "Lasagna" with Jidori Chicken Roulade, Handmade Focaccia and Strawberries n' Cream
• Farm House Cafe's Olivier Bioteau's Wheat "Macaroni 'n Cheese" with Carrot Turmuric Puree, Diced Vegetables and Gruyere Cheese
• Singaree's Antonio Frescia's Nathan's Natural Alpine Chicken Satay, Thai Almond Sauce, and Cucumber Relish
• Jack Fisher Confections's Cashew Nut Ice Cream Cups with Honeyed Quinoa

Plus, Snake Oil Cocktail Co.'s Ian Ward's Freshly Squeezed Orange Juice and Strawberry "Milkshake" and a selection of Housemade Beet "Vermouth," Hibiscus Extract, Raisin Reduction, Pressed Apple Foam, and Micro Radish from Saul Paniagua of Waters Bar Service.

Cooks Confab School Lunch will be held from noon to 4 p.m. Tickets are  $35 for adults and $15 for children under age 14. Proceeds will benefit Slow Food Urban San Diego's Farm-to-School project and other similar projects. You can purchase tickets online at Brown Paper Tickets. Fibonacci's is in the Golden Triangle at 10300 Campus Pointe Dr.


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Slumber Party with Camp Confab at Suzie's Farm

Play in the dirt, take a hike, horseback ride on the beach, learn how to compost, hear scary ghost stories at a campfire. And eat! All these things are for you to enjoy at the upcoming Cook's Confab at Suzie's Farm in Imperial Beach.

“We often hear the words farm to table, but most people don’t really know what that means and how our food gets from the field to their kitchens and favorite restaurants,” said Andrew Spurgin, co-founder of Cooks Confab. “We want to bring San Diegans closer to their incredible local produce and to the lush setting from which it comes while giving them a fun experience that reminds the of childhood.”

 Lucila de Alejandra

Activities throughout the weekend will include tours of Suzie’s Farm with Head Weed Puller Lucila de Alejandra, Composting 101, Tijuana Estuary Tour, Riding Horses on the Beach and, of course a Camp Fire Program complete with talent show and ghost stories! Rolling in for lunch will be the talented team from MIHO Gastrotruck, who will incorporate Suzie’s Farm products into their already delicious local and sustainable hot-off-the-truck cuisine. Local Cheesemonger Gina Freize of Venissimo will also be teaching West Coast Cheeses 101, and providing some incredible artisan gems for dinner. To wash it all down, guests will choose from a selection of local craft beers provided by celebrated Master Brewer Tomme Arthur of Lost Abbey. Tomme will also be teaching a class on craft beer for all beer lovers!

Then participants will join the chefs as they forage on the farm to select ingredients for a family-style  dinner. Mixologist Ian Ward of Snake Oil Cocktail Co. will create pre-dinner beverages. Produce will be accompanied by a barbacoa of locally raised goat and stick fire roasted locally caught fish. After dinner there will be a tasting of award-winning Casa Nobel Tequilas and a few words from the owner. Then it's off to the handmade Marshmallow S'Mores bar!

Campers will wake in the morning for a fascinating demonstration by Falconer Andrea Asbaugh as she clears the field and will enjoy a Cowbell Breakfast prepared by Cooks Confab Chefs.

Participating Confablieri include: Amy DiBiase – Cosmopolitan, Andrew Spurgin/Donald Coffman – Waters Fine Catering, Antonio Friscia – Stingaree, Christian Graves – Jsix, Ian Ward – Snake Oil Cocktail Co., Katie Grebow – Café Chloe, Melissa Mayer – Suzie’s Farm, Olivier Bioteau – Farm House Café, Paul McCabe – KITCHEN 1540.

Joining the Confablieri as guest chefs for this special occasion will be acclaimed Chefs Marc Ehler and Patrick Ponsaty of Mistral at Loews Coronado Bay.

Only 50 people can join in this sleepover at the farm Sept. 11 and 12. Tickets will be $225 and will sold on a first come, first served basis at www.cooksconfab.com. Tickets will go on sale at 9:00 A.M. September 1st and 100% percent of proceeds will be donated to Slow Food Urban San Diego.


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Picnic Basket! Benefiting Arts: A Reason to Survive

Back in December, the Cooks Confab had a wonderful street food event at the Little Italy Mercato to benefit a favorite program of theirs, Arts: A Reason to Survive.

Well, these are dedicated chefs and the program is getting another lift from them this Sunday with a picnic at the Pat D'Arrigo Arts Center at the NTC Promenade in Liberty Station. That's at 2820 Roosevelt Road in Pt. Loma in case you've been under a rock for awhile.

 

Here's the scoop: Cooks Confab chefs Andrew Spurgin and Donald Coffman (Waters Fine Catering), Antonio Frescia (Stingaree), Brian Sinnott (1500 Ocean), Christian Graves (JSix), Paul McCabe (Kitchen 1540), Trey Foshee and Trang Huynh (George's at the Cove), Olivier Bioteau (Farm House Cafe), and Katie Grebow (Cafe Chloe) will be joined by Brian Malarkey (Searsucker), Melissa Mayer, Aaron LaMonica (Blind Lady Alehouse), Lisa Altmann (Viva Pops), Ian Ward (Snake Oil Cocktail Co.), Jack Witherspoon, and Isabel Cruz (Isabel). All these wonderful chefs and the cost is only $50 for adults. Kids under 12 get in free. There will be craft beer, arts and entertainment, games for the kids, and just a whole lot of fun. Here's the menu:

Aaron LaMonica/Rachel Going – Blind Lady Ale House

Beef Short Rib Slider

Braised Meyer Ranch Beef in Aromatics + Hawai’ian Bread Roll + Slaw

––––

Antonio Friscia – Stingaree

Fried Chicken

Jidori Chicken + Jalapeño Mustard Smear + Michelle's Buttermilk Biscuits

––––

Andrew Spurgin/Donald Coffman – Waters Fine Catering

Sausage ‘n Salad

Italian Provolone Sausages + Gloria Tamai Corn + Suzie’s Farm’s Shelling Bean Salad

––––

Brian Malarkey – searsucker

Not Your Daddy’s Lobster Loaf

Fennel + Arugula + Lemon + Smoked Tomato Jam

––––

Brian Sinnott – 1500 Ocean

Pressed Watermelon Summer Tomato Salad

Mint + Feta + Orange Oil + Balsamic Powder

––––

Christian Graves – Jsix

Summer Sweets

Chunky Hazelnut Chocolate Brownies + Strawberry Cupcakes + Oreo Cookies

––––

Ian Ward – Snake Oil Cocktail Co.

Fig-Rosemary Lemonade

Housemade Fig-Rosemary Jam + Fresh Pressed Lemons

––––

Katie Grebow – Café Chloe

Egg Salad Sandwich

Schaner Farm’s Eggs + Croissant + House Pickled Cucumber + Chips.

––––

Lisa Altman – Viva Pops

Peaches and Cream + Watermelon Lime + Key Lime Pie + Chocolate Banana + Strawberry Cucumber with Mint

––––

Melissa Mayer – Specialty Produce

Pan Con Tomate

Suzie’s Farm’s Heirloom Tomatoes + Dante Cheese + Padron Peppers + Pimentón Aïoli

––––

Olivier Bioteau – Farm House Café

La Légumes de la Ferme

Suzie’s Farm’s Crudités Cornet + Extra Virgin Olive Oil + Aïoli

––––

Paul McCabe – KITCHEN 1540

Pan-bagnat

Confit of Local Albacore + Fava Beans + Temecula Olives + Mint + Basil + Ciabatta

––––

Trey Foshee/Trang Huynh – George's California Modern

Asian Fruit Salad

Coconut Milk Soup + Mango Sorbet + Toasted Pinipig

"I wanted to come up with a fun and relaxed culinary theme for them," Andrew Spurgin told me. "Friendly for the kids and a great way to spend a summer afternoon. Throw down a blanket, nosh on some great picnic tucker prepared by some great chefs who care about the ARTS kids! Drink some craft beer and a fun creation from Ian Ward of Snake Oil Cocktail Co."

The event is from noon to 4 -- rain or shine. Bring the kids, bring a picnic blanket, and have a blast! For tickets, go to artspicnicbasket.stayclassy.org.



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Fish! A Week of Sustainability Education and Cooks Confab Deliciousness

If you like seafood, if you care about the future of seafood, the health of our oceans, and the future of our planet -- and you love great food -- the week of June 1 is going to be important to you. The Cooks Confab has joined together with Passionfish and Slow Food Urban San Diego to present several delicious and enlightening events, culminating with a big Cooks Confab dinner on June 6 at 1500 Ocean at the Hotel del Coronado.

First up is Fish! Facts. This is an appetizer reception hosted by Chef Andrew Spurgin of Waters Fine Catering, Cooks Confab, and Slow Food Urban San Diego. It will feature several Cooks Confab chefs, guest chefs, a short lecture by world renowned marine ecologist Dr. Jeremy Jackson, and a showing of "End of the Line," a documentary that examines the firsthand effects of the global love affair with fish as food that premiered at last year's Sundance Film Festival.

The reception is from 6:30 to 9 p.m. at Fibonacci's Campus Pointe Bistro, 10300 Campus Point Dr., SD, 92121. Tickets are only $15 and available online at brownpapertickets.com. All proceeds to go Slow Food Urban San Diego.

On June 6 is Fish! Forum from 4 to 5:30 p.m. at the Hotel Del. The non-partisan, multi-media organization Passionfish is hosting and engaging and educational forum called Fish! on the urgent issue of seafood and ocean sustainability. I'll be on the panel along with Tommy Gomes of Catalina Offshore Products; Kristin Goodrich, Board Member, Slow Food Urban San Diego; Martin Alberto Hall, Ph.D., Chief Scientist at the Inter-American Tropical Tuna Commission; Nigella Hillgarth, Ph.D., executive director of the Birch Aquarium; Don Kent, President of Hubbs-SeaWorld Research Institute; Logan Kock, vice president at  Santa Monica Seafood; Carl Rebstock, Executive Director of Passionfish.org (and our moderator); Robin Siegle, Esq., Director of  the Business Center at the National Conflict Resolution Center; and Andrew Spurgin, Exec. Director/Chef of Waters Fine Catering.

This is a free public event and there will be time for an audience Q&A.

Finally, dinner! Enjoy an evening of responsible, delectable seafood. Appetizers will be served from 6 to 7:30 on the lawn with a panoramic ocean view and the iconic Hotel Del as a backdrop. From 7:30 to 9 pm., enjoy a four-course dinner in the dining room. The event is preceded by our free Fish! Forum, a Socratic dialogue about sustainable fisheries. Go to the Cooks Confab site for more information and a list of the participating chefs and their dishes.

Tickets are $125 per person, which includes appetizer reception, dinner, all beverages, gratuity and tax. A portion of the ticket sales will be donated to Slow Food Urban San Diego. Make your reservations by calling 619-522-8490.

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Cooks Confab: The Incredible Edible Egg!

Is there anything in the food world as wonderfully packaged and divinely luscious as your basic egg? It's the magical ingredient that can bask in the glow of its own light, scrambled, poached, or fried and lends a hand with other ingredients to puff up a souffle, add rise to a cake, and substance to a sauce.

So, it's no surprise that the next Cooks Confab is turning its attention to eggs. The confabularie is preparing brunch on Sunday, March 7 from 10:00 a.m. to 1 p.m. and this time newest member Trey Foshee of George's California Modern in La Jolla is hosting.

Here's a taste of what you'll be tasting and the chefs who are preparing it for us:

Brian Sinnott (1500 Ocean)/Nathan Coulon (Quarter Kitchen)

Stracciatella alla Romana

Escarole, Parmesan

Chicken egg

*

Hawaiian Loco Moco

Handmade SPAM, mushroom gravy, rice

Guinea hen egg

Andrew Spurgin/Donald Coffman (Waters Fine Catering)/Timothy Kolenko/Jeff Jackson (A.R. Valentien)

Schaner Hen Egg Quiche

Shaved Mushroom "Salad", Chervil, Parsley, 

Frill Greens, Pickled Artichoke

*

Pickled Egg with Finnan Haddie, Beets and Horseradish

Jason Knibb (Nine-Ten)

Truffle Deviled eggs

*

Sous Vide Duck Egg, chilaquiles

Katie Grebow (Cafe Chloe)/Amy DiBiase (Roseville)
Celebration of Egg Sauces
Bearnaise - Roast Top Sirloin
*
Gribiche - Local Asparagus
*
Aioli - Pewee Fingerling Potatoes
*
Emulsified Dressing - Baby Greens

Paul McCabe (Kitchen 1540)

 Eggs Royale, Dashi Gelee, Sea Urchin, Tempura Sea Beans

*

Scrambled Eggs, Perigord Truffles, Crème Fraiche, Buttered Toast

Georges Team

Vegetable Spanish Tortilla with Aioli

*

Pan Perdu with Poached Apple Syrup, Smoked Bacon Cream

*

Planked Salmon, Quail Egg, Caviar, Potato Foam

Tickets are $80 per person, and includes food, beverages, gratuity, and tax. A portion of the ticket price goes to Slow Food Urban San Diego. For reservations, contact Kristine Sauer at 858-454-4244. George's California Modern is located at 1250 Prospect St. in La Jolla.


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Cooks Confab Takes to the Street

Think of this as San Diego's version of the Reese's peanut butter cup. Two favorite culinary events -- the Saturday Little Italy Mercato and Cooks Confab -- come together for the perfect foodie treat: street food.

On Saturday, Dec. 5, from 9 a.m. to 1 p.m. the chefs will be at the Little Italy Mercato to create their renditions of their favorite street foods, from hot dogs and tacos to ceviche and pizelle. And, who knows what else!

Participating chefs include Amy DiBiase (Roseville), Andrew Spurgin and Donald Coffman (Waters Fine Catering), Antonio Friscia (Stingaree), Brian Sinnott (1500 Ocean), Christian Graves (Jsix), Jack Fisher (Jack Fisher Confections), Jeff Jackson and T.K. Kolanko (A.R. Valentien), Katie Grebow (Cafe Chloe), Nathan Coulon (Quarter Kitchen), Olivier Bioteau (Farm House Cafe), Paul McCabe (Kitchen 1540), and -- in his Cooks Confab debut -- Trey Foshee (George's California Modern).

This Cooks Confab event is special for another reason, too. All proceeds will be donated to A Reason to Survive (ARTS), a local non-profit located at the NTC Promenade in Point Loma dedicated to healing, inspiring, and empowering children facing life challenges by providing innovative arts-based programs. The 7,000-square-foot space includes visual and ceramic arts studios, a dance studio, music room, digital media room, and art gallery. Plus, it provides community outreach programs to children at hospitals, residential treatment facilities, shelters, rehab centers, community groups, schools, and more -- all for free to children facing life challenges.

You can do something in addition to buying tickets to Street Food. Bring a new or gently used musical instrument or unwrapped toy for the kids at ARTS.

Tickets are $15 in advance and $20 day of -- but buy yours in advance because it's likely to sell out. Call 619.297.2787 x2002 Arathi. (All donations are tax deductible.) The Little Italy Mercato is on Date and India Sts.


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More Beer! And the Cooks Who Use it to Perfection!

Time again for the Cooks Confab! This time, the theme is Craft Beer: From Grain to Glass, Farm to Table. And, we're moving from La Jolla to downtown San Diego. Specifically Stingaree. More specifically, the rooftop!

You can find the menu here, but just a sampling of participating chefs includes:

• Antonio Friscia of Stingaree, of course
• Jason Knibb of Nine-Ten
• Nathan Coulon of Quarter Kitchen
• Christian Graves of JSix
• Andrew Spurgin of Waters Fine Catering
• Amy DiBiase of Roseville
• Olivier Bioteau of Farm House Cafe
• Paul McCabe of Kitchen 1540
• Katie Grebow of Cafe Chloe
• Jeff Jackson and T.K. Kolanko of A.R. Valentien

And more! And, the brewers? They've got Stone, AleSmith, Ballast Point, Green Flash, Lightning, and The Lost Abbey. Each brewer is paired with chefs to create a fabulous dish.

Ah, the specifics. It's on Sunday, August 9 from 6 to 9 p.m. The cost is $90 per person and includes food, beer, other beverages, tax, and gratuity. Plus, a portion of the ticket sales goes to support Slow Food Urban San Diego. Valet parking is available.

These are hugely fun and delicious events! Make your reservation by calling (619) 544-9500.


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June Swoon -- For Food

There's so much wonderful stuff going on this month in San Diego where food is concerned I couldn't resist letting everyone in on some delightful and bound to be delicious events:

Saturday, June 6: Happy Anniversary! Celebrate the first anniversaries of two wonderful farmers markets: Little Italy Mercato on Date St. and the City Heights farmers market on Wightman St.

Sunday, June 7: Cooks Confab hosts "Meat!" This collection of 18 passionate chefs gathers every couple of months to create a theme-based meal at one of the group's restaurants. This month, Jason Knibb of Nine-Ten at the Grand Colonial Hotel in La Jolla takes his turn. He and his buddies will showcase dishes such as:

• Beef Sliders – Amy Dibiase, Roseville
• American Artisan Cows’ Milk Cheeses – Brian Sinnott, 1500 Ocean
• “Stern to Sternum” Antonio Friscia, Stingaree with Andrew Spurgin and Donald Coffman, Waters Fine Catering
• Tongue ‘n’ Cheek – T.K. Kolanko, A. R. Valentien with Katie Grebow, Café Chloe
• Beef Tataki – Nathan Coulon, Quarter Kitchen
• “Steak & Eggs” – Paul McCabe, Kitchen 1540
• English Roast – Jason Knibb, NINE-TEN
• Braised Short Ribs – Olivier Bioteau, Farm House Café
• Sweetbreads’ “Cinnamon Roll” – Christian Graves, Jsix

The $90 ticket per person includes wine, tax and gratuity, and $5 from each ticket goes to Slow Food Urban San Diego. There's also $2 valet parking available. The event is from 3 to 6 p.m. Make your reservations by calling 858-964-5400.

Wednesday, June 10: Wines for Summertime at The Grand Del Mar's Resort Kitchen. I love wine director Jesse Rodriguez's accessible approach to exploring wine. You'll try the best but if you're new to learning about wines you won't find it at all intimidating. In this session, he'll focus on light, elegant wines with low to medium alcoholic content. Think German Riesling, Austrian Gruner Veltliner, domestic Sauvignon Blanc and domestic Pinot Noir. Amaya's chef Camron Woods will suggest food pairings with these refreshing wines. $75 per person. For more information, call 858-314-2000.

Sunday, June 14: The 26th annual Wine & Roses Charity Wine Tasting and Sale. This is my San Diego Gourmet colleague Robert Whitley's big event, held at the very elegant Westgate Hotel in downtown San Diego from 3 to 6:30. Enjoy gourmet food and wine, live music, a silent auction and drawings for roses and cases of wine. Add to that, the ability to buy cases of award-winning wine at a discount. The wine sale features wines that won gold and silver medals at the 2009 San Diego International Wine Competition. Admission is $65 in advance, $75 at the door. You can also attend "Tasting on the Terrace," a special event on Sat., June 13 from 5 to 7 p.m., which features boutique Sonoma wineries. Robert will host this event. Tickets are $30 per person. For more information about both events, call 619-583-9463 or go to the website. The Westgate Hotel is located at 1055 Second Ave. Ticket sales benefit Camp Oliver and the Charities of the Social Serve Auxiliary.

Saturday, June 20: 2nd Annual Father's Dady Chocolate BBQ. I'm not planning on running a long list of Father's Day restaurant specials, but chocolatier Will Gustwiller of Eclipse Chocolat does such unusual chocolate meals I couldn't resist adding this to the list. This year's three-course prix fixe chocolate barbecue features chile-roasted corn on the cobb with cocoa-nib infused butter, a chocolate caramel cheeseburger and for dessert, cherry vanilla bean buckle. Vegetarians need not stay away. He's also serving a gjetost, tomato and tarragon honey mustard panini in lieu of the burger. The dinner is $25. Seatings are at 11 a.m., 1 p.m., 4 p.m., 6 p.m. and 8 p.m. To make a reservation, call 619-578-2984 or email info@eclipsechocolat.com.

Sunday, June 21: Chile Co's "A Tribal Conquest of Oceanic Fare II." Held at La Jolla's Beach at Torrey Pines, ChileCo's monthly socials are a mix of fine food and food education. This month, veteran fisherman and Slow Food evangelist -- and all around good guy -- Tommy Gomez of Catalina Offshore Products will lead a discussion of sustainable fishing practices and habitat preservation. Then guests will dine Caribbean style on the beach to the beat of drums. The menu includes:

• “Amore de Padre” Bacaloa Mofongo of sorts . . . You’ll see!
• Catalina Offshore” Uni Risotto with a Smokin Diver Boat Sea Scallop Kabob
• “Pina my Lada” Pineapple-Power Sour Sorbet
• “Jerked Up” Fulton Valley Farms Chicken with a Deep Caramel Spiced Rum-Lick the Plate- Your Mamma wishes she Made it–Hell of good Sauce & Sofrito laced La Milpa Organic Collard Greens
• “Tableside Taco Smores” with Gourmet Chuao Firecracker Chocolate Pods

Tickets are $95 per person. Email srice@chilecocatering.com or call 1-866-66-CATER to reserve a space.

Sunday, June 28: Stagecoach Day. Show Slow Food Urban San Diego some love and have some fun yourself at their first fundraiser. It's a food-tasting celebration in the Plaza of Old Town State Park from 1 to 5 p.m., featuring a wealth of local restaurants and chefs, farmers, artisan producers, wineries and more. The idea is that you'll get to sample dishes that celebrate the food cultures of early San Diego. Tickets are $45 and can be purchased online.


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San Diego Gourmet Says "Oui"

Executive chef Katie Grebow joined Robert Whitley, Maureen Clancy and me this morning on San Diego Gourmet. Cafe Chloe, the popular French-style wine bistro located downtown on 9th Ave. at G St., is one of those rare restaurants that is not only fabulously good, but consistently good. I'm especially fond of the mussels, her crab cake made with Dungeness crab and, oh, those frites with three sauces!

We chatted about how she honed her cooking skills, her participation in the upcoming June Cooks Confab (she's handling the tongue part of a "tongue-and-cheek" dish collaboration with A. R. Valentien's TK Kolanko), the restaurant’s emphasis on sustainability and her passion for cheese. And, we touched on her soux chef’s spring obsession with offal appetizers.

Tune in at signonradio.com to listen to the podcast or just listen below:





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Radio Days

It's been a busy week behind the mike:

Yesterday, we (SDNN.com) had a dry run with sdnn.com radio. Radio veteran Joe Bauer and sdnn.com CEO Neil Senturia are hosting this morning drive show on AM 1700 and they invited me to chat about, well, foodstuff, of course. Once it launches for real on April 27 from 6 to 9 a.m., I'll let you know when I'm on.

Later in the morning I was on KPBS radio's These Days with Maria Hunt. We had a wonderful hour with host Maureen Cavanaugh. You can listen here.

And, today, being Wednesday, I did my weekly show, San Diego Gourmet, with Robert Whitley. Our guests were Andrew Spurgin of Waters Fine Catering and Christian Graves of Jsix. Our topic? The Cooks Confab the two chefs are engaged in with about a dozen friends. You can listen right here:

To learn more about Cooks Confab, go to the website. The next event is at Nine-Ten at the Grande Colonial in La Jolla on Sunday, June 7 from 3 to 6 p.m. The theme is beef and here's the line-up so far:

• Hors d'oeuvre – Nathan Coulon – Quarter Kitchen

• Beef Tartare – Paul McCabe – Kitchen 1540

• Oxtail Ravioli – Antonio Friscia – Stingaree

• Beef Cheeks – TK Kolanko – A. R. Valentien

• Hanger Steak – Andrew Spurgin/Donald Coffman – Waters Fine Catering

• Artisanal American Farmhouse Cheeses – Brian Sinnott – 1500 Ocean

• Sweetbreads Dessert – Christian Graves – Jsix

Also participating…

Amy DiBiase — Roseville

Olivier Bioteau — The Farmhouse Café

Katie Grebow — Cafe Chloe

and of course, Jason Knibbs — NINE-TEN


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