I have been invited by Photographer Michael Huff to show some of my images from Dubai at the La Jolla Art Association gallery in La Jolla Shores from 21 April to 5 May 2013, with an artist reception (including beer and food) with live music on 27 April.
There are three other very talented artists I have the pleasure of showing with so please take this as an invitation to attend the artists reception…the more the merrier right?
Bacon….yes bacon. The one meat that once was relinquished to Sunday morning breakfasts and egg sandwiches has, over the past couple of years been reinvented.
Well, maybe reinvented is the wrong choice of words, perhaps re-imagined or re-awakened would be a better choice. In any event, bacon on this side of the pond is what truffles and foie gras were to the EDE (elite dining establishment) a decade or so ago.
Lardons, chutneys, jams, candied or jalapeno the bacon creep is ever present. Once we were concerned that pig DNA was being pumped into tomatoes. Now, its all about bacon…bacon, bacon, bacon! Pork belly slabs and jam spreads, breakfast shots, bacon ice cream to bacon florentines there is no getting away from this all-American breakfast meat that is taking over menus at the speed of a totalitarian state. A bacon blitzkrieg some would say is a blitzkrieg that you will not win. Become one with the collective and be a good citizen…buy bacon now, buy buy buy…
Fixing a Kitcheniad Mixer Bowl Lift Assembly (Heavy Duty)
Yes…they do break. Every professional and aspiring chef has one or has this on their Amazon wish list, the life-would-come-to-an-end-if-I-had-to-whip-cream-by-hand stand mixer. Much like Ferrari and Porsche are synonymous with sports cars, Kitchenaid mixers are synonymous with the kitchen. While mostly white in color, the company now have a plethora of trendy and in the moment colors for those attracted to all things shiny.
Well, seems like January just few by and now here we are in the beginning of February. Last month was a busy one, with us severing ties with our cdc and me returning to train the staff to run things on their own.
Now that all of the dust has settled was can start to move on our brunch and dessert menu’s. Test baking of the desserts will be tomorrow (Sat) with the brunch menu following next week. In between there will be some gorilla marketing to our neighbors and reach out to fellow North County food bloggers prior to the festive (and I am sure somewhat un-) controlled grand opening party in the coming weeks.
Catch ya’all on the flip side and keep your eyes peeled here for more in formation conserning the above.
It is with great excitement that I can say the new Penny Lane menu is now live!
We are still restructuring the kitchen and with continued training and equipment replacement Penny Lane will be in the best shape in its 18 year history moving forward and a great addition to the Restaurant Row area of San Marcos.
Click the links below for the pdf’s of the new menu and we hope to see you here soon.
So, while I have been working on the latest and greatest project that is rolling out before Meekong, I got a call from Pete Zacarias of Jade Theater fame asking me if I could help him redo the menu @ his l8est venture, the landmark Penny Lane in San Marcos.
well, what seems like a couple of weeks away from blogging has now been a few months, and I again ask myself where has the time gone…
I certainly know the answer to that, as I write this from deep within the kitchen of a flip of sorts. Friends bought a pub, chefRob comes in and updates the menu, cleans and trains the staff in 3 weeks then its off to the next project. fun, yes and a great way to spend 3 weeks in fall before I lose track of time yet again.
So…an update will be forthcoming on the “next” project, its theme and where in this world it will take me. But for now, I am finishing up the menu @ Penny Lane in San Marcos and cannot wait for the launch party! I do not think that San Marcos knows what is gonna hit ‘em, and it will hit ‘em hard.
Photo op day is tomorrow, so keep an eye out here, on facebook and twitter for the l8est and greatest from North County San Diego…
If anything says “summer”, to me in the world of desserts it is this Panna Cotta recipe. Slightly sweet and equally slightly sour, adorned with fresh seasonal fruits and a bit of sauce this dessert is the perfect way to beat the heat.
Traditionally, this dessert is made with cow’s milk but you can substitute goat’s milk, almond milk, soy milk, coconut milk and if you are in the Middle East camel milk for a refreshing deviation from the norm.
The key to making this dessert is planning ahead. You must allow the flavors to marry and the dessert to properly set. This means that you should let this rest for 3 to 4 hours prior to serving at a minimum or overnight if you have the time.
Serve with some fresh ever so slightly chilled seasonal fruit, a coulis, a compote or a jam and the rest is history.
Searching for an easy pineapple jam recipe without using pectin? Well, well, well…what have you found here.
As a chef I seem to be out in left field…alone. It seems that every chef today is using thickeners like pectin, xanthan gum and all the other “garbage” the molecular gastronomists and TV chefs have pumped to make them seem like rock stars. Everyone is complaining about big corporations pumping fillers into food but when someone goes on TV and justifies pumping this shit into food and somehow now it is OK is just beyond me.