Sea Venture

    Salt flavors the coastal air and the sound of crashing ocean waves drift through open windows as you ascend into the restaurant at the Sea Venture hotel in Pismo Beach. Chef Casey Walcott passionately designs each dish to encompass the original taste of Pismo Beach, incorporating fresh ingredients and local treasures to create charming delicacies that burst with flavor and originality. His love of food  encourages him to stretch culinary boundaries and present something truly fantastic to every customer.
   Through hard work and innovation Chef Casey has helped to promote Pismo Beach and keep the Sea Venture high on the list of travel hot spots. The combination of sea breezes and ocean fare is the perfect start or end to any vacation. Either way, your taste buds will be begging you to come back.

**Food Science Fact: Romanesco broccoli resembles a cauliflower in texture, but has a light green hue. It is rich in vitamin K and vitamin C.

Appetizer Plate: Abalone with mangoes and onions, Scallop wrapped in bacon, and Oyster Rockefeller

  Each piece encapsulates the beauty of the sea. The oyster was incredibly smooth with the addition of cheese and chives and the abalone and scallop were seasoned to perfection.    

Award Winning Clam Chowder 

A clam chowder lover's delight. An excellent use of bacon and potatoes to keep the dish from having too much spice. 

Goat Cheese Salad 

Beautiful presentation with the perfect choice of cheese to compliment the greens.  

Halibut garnished with Romanesco Broccoli and served with Curry and Mixed Grains   

  Earthy with great texture and seasoning. The romanesco was a beautiful surprise.     

Dessert Platter: Bananas Foster Sundae, Chocolate Torte, and Berry and Peach Cobbler 

      A unique take on the original Bananas Foster with custom made Doc Bernstein's Bananas Foster ice cream topped with fresh sliced bananas. The torte was smooth and rich without being too heavy and the cobbler was heavenly, served warm with whipped cream that melted in your mouth.  

Chef Casey serving the Filet Mignon

Chef Casey's favorite restaurants on the Central Coast: Koberl at Blu in San Luis Obispo, Robins in Cambria, and Noi's in Los Osos

Vegetarian Pumpkin Soup

About.com

   

Apple Farm Cinnamon Pull Apart

Deep fried snickers bar a la mode

Love and War in Texas

Edible Art at the Gardens of Avila

   Chef Robert Trester elegently brings to life the meaning of summer through youthful cuisine that embodies the taste of Avila. In the kitchen at the Gardens of Avila, he combines produce from their own Sycamore Garden along with a slew of local growers; Barbara with Windrose Farms, Cal Poly, and Avila Barn to name a few, to create dishes that are as pleasing to the tastebuds as they are to the eyes.

   Each course is artistically put together to exibit every ingredient, bringing together indivdual pieces to form the taste of contemporary coastal cuisine. Chef Trester does an incredible job demonstrating the benefits of utilizing the farm to table process. The vegetables are full of flavor and beaming with color, while the meat is moist and tender. One bite will awaken your pallet and relax your soul. You will leave feeling refreshed and yearning to come back to this hidden gem to see how many other ways Chef Trester can take the ordinary and turn it into extraordinary.   

**Food Science Fact: Chef Trester uses a cooking method called sous vide to keep his ingredients vibrant, juicy, and full of flavor. The food is vaccum sealed in special plastic bags and then cooked at a low temperature for a few to several hours in a hot water bath. Vegetables to meat can be cooked this way to seal in nutrients and flavor, ensuring perfection.

Sycamore Garden 

Tomatoes and sunflowers thrive in the garden.

Sycamore Garden 

An overview of the garden.

chef boxes 

Chefs from Marisol at the Cliffs, The Apple Farm, The Sea Venture, and the Gardens of Avila each have a few boxes to grow and harvest fresh ingredients to incorporate into their dishes. 

  

ingredients from the garden 

fresh tomato and flowering basil tea with lemon verbena

This tomato tea is the perfect prelude to your garden party.

our garden salad-greens, roots, flowers and juices

This fresh garden salad is full of hidden secrets such as beet soil and squash puree, adding unique texture and flavor to an everyday garden salad.

Morro Bay oysters with fresh tomato and our garden's radish 

Fresh oysters on the half shell.

smoked white quinoa, shaved finley farms melon, cucumber, apple and nasturtium 

The pleasent taste of the melon provides the perfect contrast to the smoked quinoa, while the cucumber and apple help to bring the dish together.
  

freshly picked garden tomato gazpacho with local olive oil and sherry vinegar 

Vine ripe tomatoes make this gazpacho tangy and sweet, while the sherry vinegar adds just the right amount of heat.
   

hand cut tagliatelle with sweet corn, baby tomatoes, toasted cauliflower and basil 

The hand cut pasta provides the ideal foundation for a savory combination of produce and herbs. 

roasted pork tenderloin, crispy spinach, garden spuash, spicy tomato jam 

The tenderloin is moist and juicy, seasoned and cooked to perfection.

raspberry polenta cake with lori's raspberries and vanilla buttermilk ice cream 

The polenta cake is moist and delicate, with the raspberries giving the cake a fruity tange. 

chocolate 'pot de creme' with chavez strawberries and fresh cream 

The chocolate 'pot de creme' is complimented beautifuly by the hidden nut brittle. The salt from the brittle evens out the rich flavor of the chocolate. 

Chef Trester, the master behind these tastefull works of art  

**Chef fact: Chicago is his favorite city for cuisine** 

Old San Luis BBQ Co.

The best tri-tip sandwich I've had 

Homemade Snickerdoodle Cookies

Find the recipe at allrecipes.com 

This recipe has become my new staple. I have made these cookies twice so far and they always come out perfectly golden brown and fluffy!!!

Chop Street Pismo Beach

Plum Cake

Find recipe at allrecipes.com 

 

  

Punch Drunk Love at Marisol at the Cliffs

   Once a month Marisol at the Cliffs features an array of unique cocktails tastefully mixed by Chef Gregg Wangard. For the month of August imaginations went wild with a Caramel Gala Apple, Tomato/Vodka Consomme, and Lemoncello. Each one was carfully crafted and seasoned, making your tastebuds think they were much more than a drink.
   I got a chance to tour the kitchen and learn the science behind the drinks. Each has a rare flavor and deserves a toast and taste!!!

Caramel Gala Apple 

   The Caramel Gala Apple cocktail was made with juice from a freshly pressed gala apple, butterscotch schnapps, apple champagne, and apple vodka. The drink is best made to order and has a light, bubbly  apple taste with a deliciouse butterscotch note at the end.

Tomato/Vodka Consomme

   The Tomato/Vodka Consomme was made with tomatoes, onions, carrots, and celery. All were pureed, cooked, and strained in order to give the consomme a vegetable essence. The consomme was then mixed with vodka, baby tomatoes, chopped celery, and diced jalapeno to be served. This is a refreshing, hearty drink that developes a kick the longer it sits. 

*** Food Science Fact: Acid from the tomatoes brings out impurities from the liquid as it simmers. The protiens in the egg whites help these solids blend at the top, forming a raft which purifies the liquid.   

Lemoncello 

   The Lemoncello was made well in advance by allowing the rind from twenty pounds of lemon to soak in vodka for five days. This cocktail has a candied lemon zest flavor without being too over-powering and is served with ice and fresh basil leaves. 

Chef Gregg hard at work 

   I had a wonderful time interacting with the staff at Marisol at the Cliffs and will see you there soon!!! 

***Drinks made especially for Punch Drunk Love*** 

Jazzi's Honey Hots

Chicken Wings from Marisol at the Cliffs 

Yummy Licorice from Whole Foods

Paso Robles Gourmet Mac & Cheese Festival

Festival Photos 

The perfect combination 

Cheers!!

    This past weekend I got a chance to attend the first ever Macaroni and Cheese Festival in Paso Robles. With over 25 different restaurants and a long list of local wineries; 1,000 people sipped, savored, and relaxed at Le Vigne Winery. The event helped raise money for Zoo to You and was made possible by American General Media (AGM).
    I had an amazing time and was impressed by the creativity of all the restaurants involved. There were flavors ranging from the traditional mac and cheese all the way to lobster. Not to mention endless wine tasting, beer, gelato, and live music. My personal favorite was from TJ's Grill, their mac and cheese was not too heavy and complimented with fresh green peas to liven up the dish. Other restaurants included The Apple Farm, New Frontier's, Gather Wine Bar, The Seaventure, and Mo Tav.
    The People's Choice award was granted to Fenomenal as the grand prize winner, with the Cliffs Resort - Marisol and Pappy McGreggors coming in at a close second and third. The Cork Dorks awarded the Cliffs Resort - Marisol as their favorite dish.
    Not to forget about the wineries, I enjoyed refreshing tastes from Chamisal, Broken Earth, Le Vigne, and Claiborne and Churchill. My favorite glass being from Ancient Peaks, their 2011 Sauvignon Blanc was fruity without being too sweet or tart.
    Jessica Beattie was the mastermind behind this amazing event, so to get more insight on the inspiration for the festival, along with future plans to continue the tradition I interviewed her to talk about why she chose melted cheese and wine to start a trend.

Here are some tid-bits I learned and questions I got answered:

• The inspiration for the Gourmet Mac & Cheese Festival came from wanting to stray away from an event based solely on alcohol. Guglielmo Marconi, the inventor of long distance radio transmission, was the reason they chose to feature Mac and Cheese as the main dish. All in all the event was used to pay tribute to radio. 

• The event was a huge hit with the only concerns being the long line to get in and the lack of vegetarian options. (Both of which will be improved upon for next year's event) 

• The wine and food vendors were not charged to participate in the event. 

• Next year they plan on expanding the festival to accommodate 2,000-2,500 guests and include a greater number of wineries and restaurants. They also plan on continuing to use Le Vigne Winery for the venue.     

   I'm already craving more mac and cheese. I can't wait for next year's event!!!      

Canoga Park Art Walk

Wake and Bake Wagon Pulled Pork Sandwich

Amanda's Bakery Maple Crumble Cupcake 

     Coming back to California from New York City seemed at first to be some what of a culinary tragedy. In NYC I felt that I was surrounded by funky restaurants with exotic twists on ordinary cuisines. I'm not saying that California isn't a culinary mecca in its own right, it just has a different feeling than the fast pace lifestyle of New York City. Once I came back to California I began looking for foods that reminded me of the big apple, but soon realized that despite the resemblance on the outside, ingredients and presentation are what make food unique to a certain place. So even though New York City is the love of my life California is where I grew up and the care free attitude that so many of its natives emit is instilled in the food and definitely what makes the food shine. 

     My first culinary exploration back in California began at the Canaga Park Art Walk where I discovered the Wake and Bake Wagon and Amanda's Bakery. At the 'Wake and Bake Wagon' I chose to try their Pulled Pork Sandwich, which I was told people have waited hours in line for in the past. Therefore, with high expectations I was pleasantly delighted by the sweet tangy sauce that complimented the tenderness of the pork. The sauce was in perfect ratio with the pork giving the sandwich a nice, solid consistency that prevented it from dripping out of the bun all over your face and shirt. The Maple Crumble Cupcake at 'Amanda's Bakery' was good, but the cake was a little dry and tended to crumble as the the cupcake was bit into. However, the frosting was phenomenal, it was not too sweet or heavy and the brown sugar crumbles helped meld the frosting together with the cake. All in all the flavors of the cupcake could have been more consistent throughout, giving it a more homogeneous texture and taste. 

     I am happy to be back in California and will continue to search for foods that help make this state one of a kind.     

      

Amazing Sweets in NYC

Salted Carmel Donut 

White Cake Cupcake with Chocolate Frosting Inside 

Chocolate Peanut Butter Donut Ice Cream Sandwich 

     While I have been exploring New York City I have been looking for the perfect things to cure a sweet tooth and so far I have been pretty lucky. My first treat was found at Baked by Butterfield on Lexington Ave. They had a variety of flavors, such as red velvet, double chocolate (as well as flowerless chocolate), Boston cream pie, and salted Carmel. The Carmel donut was amazing, it was a cake donut draped in Carmel candy, it was basically the consistency of the Carmel on a Carmel apple, but instead of the apple there was a donut. It was really rich, but perfect for dessert.
     I found the cupcake at Eleni's in Chelsea Market, to be honest I was looking for a tuxedo cupcake with chocolate cake and white frosting, but took the store attendants advice and tried the one above instead and I was happily surprised. Being a chocolate fanatic I would have preferred there to be a little more chocolate, but it was still delicious. The cake was moist and the frosting wasn't too sweet or sugary.
    Lastly I discovered the chocolate peanut butter donut ice cream sandwich at Holy Cream in Hell's Kitchen. It is basically a ice cream parlor where you chose from a variety of ice cream flavors, frosting, and toppings to make any sandwich of your choice. You can also just have ice cream in a cup or cone, but if you want to saturate yourself in sugar then go big and try the donut ice cream sandwich, you won't be disappointed.
   I will continue to search for unique sweets in the city and post pictures as I find them!    

An Appetizing Meal at an Affordable Price

Key ingredients for a flavorful meal 

A perfect meal 

   In the process of transitioning to a life in the big apple I am forced to look for creative food ideas without emptying my wallet. My first dinner idea is healthy, easy to make, and inexpensive.
   Now, I am not usually one who is confident with adding a lot of seasoning and spice to my meals, but Mrs. Dash has the perfect combination of flavors to make any dish look like you're a cooking pro. Olive oil and lemon are other staples that no kitchen should ever be without. Plus they are low in calorie and contain health benefits.
 
Ingredients:
   1 Frozen Chicken Breast
   1 Package of Top Roman (chicken flavor or flavor of choice)
   1 Small Potato
   1/2 cup each of Frozen Broccoli and Mixed Vegetables


The How To:
   Microwave chicken breast to defrost and place in pan with a tablespoon of olive oil. Cook until golden brown on each side, season with Mrs. Dash and lemon. Follow cooking instructions for Top Roman and microwave potato and frozen vegetables until soft and cooked throughout (approximately 4 minutes for potato and 2 minutes for frozen vegetable.) Dish out and enjoy!

 

Cupcakes with a Crackle

Strawberry Rice Krispie Cupcakes 

   Who doesn't love cupcakes? And if you don't I just found a new type of cupcake that might change your mind. Rice Krispie treat cupcakes are the perfect solution for the sugar lover in all of us, plus they are quick and easy to make. Not to mention, they are absolutely adorable!! 

  Ingredients: 

    1 package mini marshmellows 

    Rice Krispies

    Butter 

    Frosting (flavor of your choice) 

    Fruit (optional for topping) 

    Flavor extract (optional for flavored cupcakes) 

    Food coloring (optional for extra fun) 

   To make follow the rice krispie treat baking instructions on the back of the marshmallow package or rice krispie box. I recommend melting the marshmallow in the microwave stirring every 15 seconds until melted. Then add food coloring and flavor extract if desired and mix in rice krispies. Spoon batter into well greased muffin tins to form cupcake shape. Frost and top with fruit if desired. 

**I chose to make strawberry rice krispie cupcakes, but any fruit will compliment the mild rice krispie treat flavor. Experiment and Enjoy!! ** 

      

      

The Sweet Side of Olives

   

   So I  know when most of us think of olive oil we think of the green liquid with a buttery taste that you mix with vinegar to eat with bread or dress-up a salad. But times have changed, turning that boring staple into a unique food category of its own. 
   I just visited "We Olive," a olive oil tasting room and gift shop in downtown San Luis Obispo (958 Higuera Street San Luis Obispo, CA 93401) and was amazed by what I discovered. Not only do they have rosemary olive oil, but they also have vinegar, with flavors ranging all the way from a classic balsamic to peach! 
   The thought of drinking straight olive oil or vinegar may be making your stomach churn, but the tasting experience is very much like wine tasting. They pour you a small amount in a cup, you swirl it, smell it, and drink it. If this is still too much to take they have bread for you to compliment the taste. 
    You will be amazed with what you learn and find new ways to change that boring olive oil and vinegar into something brand new!!