So, I sat on this just to not inundate the page with too many Petite Madeline reports, but I wanted to get this out there.
Because my family was doing an at home Mothers Day dinner for my Mom, I took the opportunity to check out the Mother’s Day brunch scene in downtown Oceanside and more importantly check out Chef Ian Smith’s inaugural menu at Petite Madeline.
I got there just before 8 am and the kitchen was already kicking off.
Early business was mostly standard breakfast fare and a lot of to go orders (breakfast in bed for Mom maybe?)
Chef Ian arrived about 8 am and started prepping Organic Baby gem and Red Romaine from Cyclops Farms in Oceanside.
Orders for the Mother’s Day 3 course menu start to come in.
This was pretty much the scene from 8:15 on…line out the door and a full restaurant.
First Course was a choice between ….
Stone Fruit Bruschetta, charred nectarines, burrata, pickled baby fennel, taragon, peach balsamic on toast points.
Great flavors, even with the fruit the charring and seasoning leaned it more savory. (That stone fruit and charred nectarine topping would be killer warm on ice cream).
The second choice of starter was a salad of red butter and romaine lettuces, shitakes, apple, chevre, almonds and sherry vinaigrette.
I did not order the salad but tried a taste and it was really nice, not over dressed allowing the ingredients to shine.
Ian braising Chicken for the second course.
Pan Seared Chicken Breast ~ roasted cauliflower, pureed cauliflower,kale,thyme,and raisins.
This was my favorite dish. Simple in looks but deep in flavor. Watching this get put together in the kitchen you understand where the flavor comes from and the simplistic look is a ruse.
Dessert #1 ~ Dark Chocolate Mousse, Cherries, house made chocolate crumb.
I’m not a chocolate person but I ate everything. Very rich and dark.
Carrot Cake ~ cream cheese pana cotta, carrot cardamom ganache, cake crumb.
This is probably the best representation of Ian’s style and ability. a play on the expected using different techniques with the same core ingredient and building flavors…all while not straying too far from the heart of the original dish.
So a great introduction to the Chef. If you did not make it down, there is no time like the present.
I promise not to post about Petete Madeline for a while…well at least until June for our 3 Chef collaborative Strawberry and Wine Dinner (oops, cats out of the bag.)