I had the chance to visit Masters Kitchen and Cocktail and get access to the kitchen during brunch service. This is the kind of stuff I live for, as strange as that sounds.
First off some great holiday decor going down at masters. I like the classic style.
Sunday Brunch Crowd.
You can’t have brunch without a Bloody Mary.or in this case Bloody Sisters Mary, Elizabeth, or maria Bloody Mary mix, ghost pepper salami, blue cheese olive, caper berries, asparagus, and jalapeno.
While we are on craft cocktails this is what goes into executing one.
Step 1 green tea and jalapeno infusion of the rum.
Aussie sunset green tea.
The re-bottling. This is Bartender Nick BTW just out of frame this drink is his creation.
Hot Brazilian Monk ~ Infused Aussie sunset green tea Leblon (Brazilian Rum), green charteuse, benadictine, lemon grass syrup, jalapeno, lime juice. At $9, once you understand what goes into its creation, is a steal.
On to the kitchen and the food.
Spiced Beet and Arugula ~ Shaved fennel, pomegranate, almonds, pomegranate vinaigrette.
Chilaquiles with Stout Braised Beef ~ Two fried eggs, Guacamole, Chipotle creme, cilantro, Cojita cheese.
Thai Chicken Flatbread ~ Chicken, green onion, carrot, peanut, cilantro.
Smoked pork Loin Panini w / Truffle Fries ~ Heirloom apple, brie cheese, romesco sauce, arugula.
That right there my friends is a little flavor bomb. (you had me at brie and apples)
Chef Beau Bonham at the pass.
Chef Katrina Stevens and Giovanni Lopez (my bad not a better picture with him in it)
I just want to thank the entire brunch staff for letting me run around and take pictures, I had a blast and love the behind the scenes stuff.
208 South Coast Highway
Oceanside, CA — 92054