Summer, Summer, Summertime

“Time to sit back and unwind”

Maybe not for me…but the Fresh Prince had it right for you. San Diego is a great city for fun and relaxation. Doubling down on that with a personal chef will take everyone to another level of contentedness. I find my time for myself in the summer as well, but I always strive to cook a memorable dinner with no hassle for you, from introduction to dessert.

About a month ago I cooked for a couple celebrating their anniversary. While 99% of my parties are fun, every now and then there are people who stand out with just a little more sparkle. The vibrancy of two people in love after 10 plus years is always fulfilling to witness. I am luckily in that category, but it’s still always fun to be around. The pics are courses 2 and 5 of 8.

April 2021 Is Bringing the Love

April in San Diego tends to produce spectacular weather. This year is no different; with people consciously getting back to life out of the house, April is shining even brighter than normal.

Although some kids have been in classrooms for awhile, mine are just getting back. Which is a gigantic breath of fresh air. Just like it’s nice to get away from home, it’s nice for the daily separation of kids and parents to resume.

Recently my family ordered in sushi for dinner, (Narumi). It was on point as usual, but it also led me to a fun and unexpected inspiration. For my dinner party the next evening, I landed on a sushi-esque preparation for salad.

Over the years, there has always been an element of pride I take in veggie preparations and salads. My belief is that a positive food memory contains balance. Overlooking those herbivorous courses will take you right out of flavor town and lost down fail sauce river. Veggie rolls of varying concepts have been created over the years, with good success. Not something I do for large parties because it is time consuming. But this one is just fire. Texturally and gustatorily, it weaves in new interest with every bite. Carrot, celeriac and zucchini make up the wrapper, while the filling is turnip, apple, avocado and mixed herbs. Everything comes together with a rich but restrained almond/ginger dressing.

So cheers to Spring and getting back into life. While you’ll most likely only see this salad on this blog page. There are other culinary creations to be conjured for your pleasure…and conjure them, I will.

Burn It Up Baby, It’s Summertime

Summertime is a season where we crave things bright, cold and crisp, like cold watermelon. It’s also a time people don’t want to heat up their kitchens, so we move out to the grill. A truly iconic smell and flavor of summer is that of the grill. It screams relaxed and ready to party.

Grilled flavor is a consistent point of interest in 98% of my dinner parties. On top of that, I also utilize charring on at least one item during a multi-course dinner. Charring is in essence, burning. It’s a calculated burn with the end result being a charred exterior and sweetened interior. Sometimes the interior stays uncooked, and sometimes it’s soft. Both have their respective places in the menu and each can be an unexpected flavor blast. If you don’t have me coming to cook for your gathering, try it yourself. Sugary things like, carrots, onions and beets all work great for charring. Blaze your grill on high until it’s raging hot. Place an un-oiled item on the hottest part of the grill until the outside(s) burn. Remove from the grill to cool, then rub off the loose char. That’s it, but it might take one or two tries to perfect, so start with carrots.

Below is a dish that could have totally stood up to and benefited from some char. Although the beans are grilled, the bittersweet flavors of charred onion would have been lovely with the heavy butter tones of the risotto.

Alaskan Halibut with artichoke risotto

Masked and Ready For Business

I am currently entertaining small groups of wonderful people eating memorable food. Being masked up during parties is no fun, but it beats not being at the party.

Moving forward, we will continue to be healthy, vigilant and kind. We will keep some of our protocols as business returns to whatever the new normal is. June is looking great for me as I hope it is for you. Remember; the world is churning right now, but sometimes agitation gives you something magical…like butter. Below is a quick snap from an anniversary dinner for two awesome parents.

Big Eye tuna with caramelized cauliflower, chile and corn with soy dipping sauce and fresh turmeric oil