Re-visit report: Panca Peruvian Cuisine & Rotisserie ~Oceanside

So, while it has only been about a year since my last visit to Panca (that’s pretty good for me with my schedule.) I wanted to stop by and try some of the dishes I have passed over during my previous visits. The thing I love about Peruvian food is that it truly is a “fusion” cuisine. In addition to the variations of flavors and ingredients based on geography and family tradition, you see the influences of Peru’s diverse cultural make up. “Peruvians view themselves as a racially mixed people: a “half indigenous, a third European, a sixth African and one part Asiatic”. Add to that the creativity of a talented Chef like Ioli and you get great Peruvian staples through an exciting lens.

I dragged my friend Chef Beau Bonham along for the meal. I learned he had not been to Panca so, this was going to be a treat for him to experience it and me to have someone along with another strong pallet to “food nerd” out with.

fish (1 of 1)

Tiradito ~ Fresh fish slices with a Peruvian yellow pepper lime sauce, Rocoto and Aji limo.

This along with the Wonton scallops are a must have dish when visiting for me. Unlike Ceviche the fish is not marinated in citrus. It is raw with the sauce added right before service. The freshness of the fish is highlighted against the citrus and heat from the sauce. It is quite spicy and will quickly catch up with you.

chicken (1 of 1)

Aji De Gallina ~ Chicken in creamy spicy sauce made with Parmesan, Peruvian yellow pepper, and walnuts, served over a bed of potato and a side of Peruvian white rice.

This was my first time trying this dish and both of us agreed it was the star of the meal. The sauce, while reminiscent of a curry is something unique. It has a body to it which we guessed was probably from slowly introducing parmesan into it while cooking.

potato (1 of 1)

Ocopa ~ Homemade Peruvian spicy sauce, Ocopa is made with Huacatay (black mint), peanuts, animal crackers and Peruvian yellow pepper, over a bed of potato.

Another fantastic interesting sauce. Thick with a mild bitterness or earthy quality. The closest comparison would be a mole sauce. The dish is Served chilled over boiled potatoes. This is an appetizer and like all her appetizers is easily sharable.

dessert (1 of 1)

Alfajores ~ Two short bread cookies with “manjarblance” (dulce de leche) in the middle; then topped with powdered sugar.

Beau insisted on getting their famous Alfajores. If you want a perfect example of how a text-book short bread is supposed to be, this is it. Perfectly light and flaky.

What a great meal, I’m glad I took the time to re-visit them. I whole handedly believe Panca is the best Peruvian food in San Diego County. Q’ero gets more attention (and is good) but Panca is a notch above and slightly less expensive.

Panca has future expansions in the works Here.

Panca Peruvian Cuisine & Rotisserie

1902 South Coast Highway, Oceanside

#food #foodporn #oceanside #peruvian #southamerican #peruvianfood #restaurants

 

 

New Plywood Report W/ Updates ~ Oceanside

A couple of additions to what is coming soon, plus an update.

20170810_105349

The space next door to Dairy Queen on Mission Ave and across the alley from 608 is under construction and the space is divided in two. The owner is reportedly building out a pizza restaurant attached to a brewery. Not sure if beer will be brewed on site or it will be more of a tap-room.

20170810_145335

Panca Peruvian Cuisine and Rotissery is expanding just two doors down from their original location in South O’ with “La Bodeguita De Panca”. Based on the name and liquor license it seems it will be a small Peruvian based market selling Chef Ioli’s great desserts with Peruvian beers and wine. Maybe some Peruvian staples as well. “Bottled Aji sauce please”.

Lastly, as mentioned by a follower, the new “Tequila and Mexican street food spot ” Jalisco Cantina  will in fact be next to Barrel Republic on Coast Highway..

20170810_102253.jpg

Thanks, have a great weekend.

#food #foodporn #restaurants #oceanside

Restaurant Re-Visits ~ Oceanside Privateer & TBG BBQ

So part of what I wanted to do this month was do a couple of restaurant re-visits. These are places that I have covered before, but it has been a while. In that time they have gone through changes or are on the verge of expansions. Plus with a lot of new followers since I last covered them, I though it would be a good idea.

First up is Privateer Coal Fired Pizza. Since opening The Privateer has been a staple in South Oceanside, not only as a great restaurant but as a champion for local Oceanside culture.

privateer (1 of 1)

Recently, The Privateer went through a Chef change. Original Chef Stephen Reyna left to work with his father in the kitchen of Roosevelt Pizzeria in Carlsbad. Hopefully we will soon see a solo project from this talented Chef.

Not missing a beat, the Privateer brought on a new Chef and has continued to deliver the excellent food they are known for.

I went in and wanted to try dishes that were recent additions to the menu and would give me a glimps at how the new Chef has influenced the food.

privateer corn (1 of 1)

Coal Fired Corn ~ Smoked chili butter sauce.

A beautiful dish, perfectly sweet and tender corn with a great sauce.

privateer chicken (1 of 1)

Spice Rubbed 1/2 Chicken ~ Arugula, and lemon.

Perfectly moist chicken with a flavorful spice rub that worked perfectly with the freshness and slight bitterness of the arugula. Spice rub, chicken, fresh arugula, and lemon..all that is needed.

Like the Privateer in South O, TBG BBQ (That Boy Good) has been around in downtown Oceanside since the early days of the North County Restaurant movement. In-fact Friday the 4th marked the 5th year of operation for the Louisiana style juke joint. In that time they have developed a strong consistent following of people who love Chef Mark Millwood’s BBQ, which is based on his family’s recipes, and the restaurants funky and casual feel.

tbg bar (1 of 1)

Within the last year TBG has added a full liquor license expanding on their already established craft beer list.

Poised for an expansion that will add a second location at the top of Pier View Way at 326 N. Horne St. in conjunction with Northern Pine Brewing Company, later / early next year, things are looking good for this Oceanside staple.

The new location will differ in concept, though still focusing on southern food. In the mean time my friend Alex and I headed in for some old staples.

tbg wings (1 of 1)

BBQ Chicken Wings. Mark makes some of the best wings IMO. The secret is they are smoked, par fried, and then finished in the fryer on order. This gives them a depth of flavor and nice crunch, while retaining their moisture.

tbg ribs (1 of 1)

Half rack of ribs, fries, coleslaw, and their signature corn bread.

Everything you want from ribs, smokey flavor and fall of the bone tenderness.

tbg chicken (1 of 1)

Fried Chicken Thighs ~ Coleslaw, their awesome mac and cheese, and cornbread.

This is my go to, either in platter or sandwich form. I love the use of thigh meat and the slight spiciness to the crunchy batter.

If you have not been to either of these Oceanside staples, go check them out. If like me it has been awhile, go see an old friend for dinner.

Coming up ~ A Panca re-visit and their goings on, new vegan fast food in Encinitas, and hopefully good Chinese and Italian in North County.

Privateer Coal Fired Pizza

1706 South Coast Highway, Oceanside

That Boy Good BBQ

207 N. Coast Highway, Oceanside

Northern Pine Brewing Co.

326 N. Horne St. (upcoming)

#food #foodporn #southernfood #privateer #tbgbbq #fsdm

 

Feast @ The Mission San Luis Rey ~ Oceanside

So, Wednesday the 26th marked the third incarnation of the Feast event at the Mission San Luis Rey here in Oceanside. Not only was this the third event, it was the biggest with 450 tickets being sold prior to the event online. With at the door sales the event attendance easily reached 500 plus.

crowd (1 of 1)

The crowd.

The atmosphere is one of the things that make this event so special. It is held in the Mission’s rose garden, normally closed off to the general public.

garden (1 of 1)

rose garden (1 of 1)

The rose garden.

The event hosts 20 restaurants, including a few local breweries, and one distillery. It is pretty much impossible to try everything. Luckily my friend Cheryl of Cheryl’s Carmels housed me with a chair and water behind her booth as respite between food rounds.

caramels

Cheryl’s Caramels ~ Hand made with love and no additives.

So, I started with Chef Willy’s offering from his restaurant 608. Last year he brought frog legs, this year was slightly more tame but still showed off why he is one of the most creative Chefs in North County.

608 tuna miso (1 of 1)

Tuna in Miso Broth ~ Grade A Tuna from Catalina Offshore in a light Miso broth. Instead of using Miso paste the broth was made with Sunflower seeds. Great refreshing dish.

cyclops farms (1 of 1)

Cyclops Farms was there with fresh organic strawberries and wine pours from Chris Lobo of Native Wines. The strawberries could not only be sampled at their stand but found their way into the desserts of……

petite (1 of 1)

Petite Madeline Bakery and Bistro bringing out their full spread.

petite strawberries (1 of 1)

petite tower close up 2 (1 of 1)

Those Cyclops Farm strawberries in action.

Making Their first showing at Feast, they are just coming up on their 1st year in business, was The Miller’s Table and Chef Stacy Miller.

miller table (1 of 1)

Watermelon and Feta Salad ~ A good choice to provide a fresh and light dish. There were a lot of tacos and sliders at the event so it was nice to have some contrast. She also brought her indulgent grilled cheese sandwich.

Two of the originals of the Oceanside food movement, as always, brought their A game.

Wrench and Rodent gave us two dishes.

w&r gazpatcho (1 of 1)

Wrench and Rodent’s Zucchini Gazpacho. Well it may have not plated the prettiest it was one of the top 3 dishes of the night. Full of flavor with a slight back heat.

w&r opah (1 of 1)

Opah Sloppy Joes and Cyclops Farms vegetables. The Opah Sloppy Joe was served on a bun which I forewent due to stomach space. A great tasty dish.

flying pig (1 of 1)

Summer Squash Rillette W/ Peach Jalapeno Sauce on Crostini. The Flying Pig, two years in a row, produced what I thought was the dish of the night. A true “Chefs” dish, seemingly simple yet packed with technique and flavor.

One of my favorites, and on my revisit list for August, Panca Peruvian Cuisine and Rotisserie showed up with one of Chef Iiolie’s signature, and one of my favorite, dishes.

panca scallops 2 (1 of 1)

Scallop Won-ton ~ seared scallop, lettuce, onion and carrot served with sweet and sour soy sauce, Huancaina sauce and cilantro.

A great dish that shows the cultural diversity of Peru.

These guys were new to me. I almost passed them up but I am glad I didn’t. Their presentation was spot on and the flavors were great.

catering (1 of 1)

The Jennhouse Catering ~ Vegetarian Won-Ton Tacos and mini corn Elote.

lth (1 of 1)

LTH did a Tuna  Ceviche Tostada. Super fresh tuna and I thought the addition of pine nuts in the ceviche was inspired.

The Privateer brought their classic cauliflower dish.

privateer (1 of 1)

Curried Cauliflower ~ A great, tasty vegetarian dish.

privateer 2 (1 of 1)

Crostini ~ Tuna and house made humus (I love hummus so much)

Last but not least, Master’s Kitchen and Cocktail played it safe by deciding to roast a whole pig on site:)

masters (1 of 1)

The Masters crew w/ owner Ryan in the back. There is deviance under that grin.

masters hog (1 of 1)

Pork, pork, pork, pork..gotta be pork wonderful pork. If you change out the meat and know where that song is from you get +10,000 bonus points.

masters hog tacos (1 of 1)

Pork Taco ~ Tender delicious pork and a great salsa earn it a place in the top three of the night.

So, another great Feast event. I hit 4/5ths of what was there on offer. I do this professionally so I think I picked the right choices. If only I had an extra tummy.

There were a few places I did not try that I am now going to seek out as an individual restaurant review.  My only advice would be, remember people are eating a lot of food, keep portion size to 2 to 3 bites. Sure I can throw some away but that is not a good choice to have to make. Bring you’re A game because others are.

Top 3 of the night in order L to R….

top 3

Flying Pig’s Rillette                    Master’s Pork Tacos            Wrench and Rodent’s Gazpacho

Links are in the restaurant offerings highlighted blue in the post. If you did not get a chance to go this year I highly suggest it for the future.

#food #foodporn #Oceanside #restaurants

 

 

 

 

 

 

 

Open House ~ Encinitas

So to be totally honest, I wanted to hate this place. Yet, not only did we get great service we had great food. This is when I eat crow. Originally, I was #1 overpriced, #2 style over substance. I was wrong on all accounts.

It does help to bring a friend who is a  great Chef.

chef

Could not think of a better Chef to run this. So, nice and kind. Plus the skill to back it up.

So, the part of my problem, is if I am out with friends, I get distracted. Also how many commas can you use:) At least 3:)

Boa (1 of 1)

Bao ~ Pork belly and chicken.

The one thing I ask from Bao is the dough and it delivered.

octo (1 of 1)

Adobo octopus ~ another winner. Sry for the pic quality. When I am with a friend I get distracted. Really good though.

the deal.

This was a gift from Chef. Baja yellow tail, radish, avocado crema, and the suprise which made the dish, grape fruit.

 

dessert (1 of 1)

Dessert ~ I forgot the owners run Ribbon Pizza. Blue Ribbon butterscotch pudding.

Open House

345 S Coast Highway 101, Encinitas

*the place is huge it is really 3 restaurants under 1 roof. This is just about the Asain Kitchen. Highly recommend it.

#food #foodporn #encinitas

 

Lionfish ~ San Diego

I took the coaster down to San Diego to check out Lionfish at the Pendry hotel in the gas lamp district. Having been open for about 5 months, Lionfish is headed by local chef Jojo Ruiz and features modern coastal cuisine using fresh catch and seasonal ingredients.

lionfish ext. (1 of 1)

Lionfish ~ 435 5th Ave., San Diego

lionfish int (1 of 1)

The interior features neutral tones and wood with interesting lighting elements.

drink menu (1 of 1)

Lionfish features a pretty big wine and cocktail list but the prices are a bit too high, with cocktails costing as much as an appetizer and a glass of Orin Swift’s “The Prisoner” going for $25 where it should be around $15.

I stuck with ice water and focused on the food, choosing three apps. and one main.

lamb tartar (1 of 1)

Lamb Tartar ~ Gold beets, fennel, arugula, vanouvan yogurt, lavash.

The word that kept popping into my head when I ate this was “fresh”. The flavors were completely balanced with nothing overpowering the other elements.

stuffed squid (1 of 1)

Stuffed Squid ~ Tomato relish, shrimp, Italian sausage, herb pistou.

Perfectly tender squid with deep-fried tentacles for texture. Great dish, though I wish the stuffing had more heat, maybe chorizo instead of the sausage.

spicy octopus (1 of 1)

Spicy Grilled Octopus ~ Fernmented chile, crispy garlic, marbel potatoes, cilantro aioli.

This dish was highly recommended by the staff and in online reviews and rightfully so. In my recent review of “The Kettle Room” I claimed they had the best octopus dish I have ever had, that spot was short-lived as this dish overtook that position. Nice heat level and the most tender and flavorful octopus I have had.

swordfish (1 of 1)

Herb Marinated Swordfish ~ Summer squash, cherry tomatoes, nettle puree, lavender.

Again, the Chef just knows how to balance flavor. Swordfish being a steak like cut of fish, much like tuna, comes off extremely tender and moist in this preparation. The summer squash holds its own against the star of the dish.

What I took away was Chef Ruiz is adept at balancing flavors harmoniously and executing proteins to perfection. The dinner with slightly more than 20% tip ran me $100 and was well worth every penny.

Lionfish

435 5th Ave. San Diego

#food #foodporn #seafood #sandiego

 

4th of July parking lot Pop Up for the homeless ~ Oceanside

So, North County Food (me) teamed up with Chef Beau Bonham to stage a free pop up event on the 4th of July holiday. We used Beau’s catering van and grill and set up in the parking lot of the closed Ralph’s parking lot on Oceanside Blvd.

20170704_140453

Chef Beau and our fancy set up.

Our goal was to feed the homeless and disenfranchised, as well as anyone who came along.  The menu consisted of bacon wrapped hot dogs, home-made coleslaw, and ranch style beans.

20170704_174003

Our guests enjoying some lunch.

Beau did all the prep and cooked the hot dogs. My job was funding the event, plating, and doing recon runs to find people and let them know what we were doing. unfortunately, we did not feed as many people as we had hoped. We had learned with talking to our guests that the Sheriff department started doing “sweeps” of the homeless starting Wednesday in prep for the holiday weekend. I went downtown and the normal train stops I meet homeless all the time and it was pretty dead. Still it was fun and if we did not get the crowds we wanted it was still worth it.

#Oceanside #food

 

Mission Ave. Bar and Grill ~ Oceanside

So, side stepping politics, and there are a lot right now in Oceanside’s food world. Mission Ave bar and grill has a new Chef. Chef Daniel Luevano.

chef (1 of 1)

Chef and owner. Good feeling about this:)

It has been a while since I stepped into Mission Ave., for some reasons, but there is a freshness. You can feel it. I have talked with Chef Dan 3 times now and think he is a good fit. He seems passionate, energetic, and right for the business.

rangoons (1 of 1)

So, again menu is new. This was his take on Crab Rangoon. Instead of cream cheese, he used Avocado. Which was smart. It added that cream texture but freshened it as well. Also perfectly deep-fried, yet all the internal elements were perfectly handled. I really did not need the aioli.

steak (1 of 1)

Perfect Rib-eye. Funny enough, I was more fascinated with the potatoes and the chimichurri. This was probably a tie with my favorite chimichurri (Davin makes a great one) this one was not acidic and had a great balance of garlic. Plus the potatoes, which should be an after thought….nope, so good. Of course perfect steak, it was just the surrounding things that surprised me.

If, you have not been for a while I would revisit…

seriously:)

 

Mission Ave. Bar and Grill

711 Mission Ave., Oceanside

#food #foodporn #oceanside

 

 

The Kettle Room @ Ballast Point 2nd Take

Words & Pictures bt Justin Kunert.

Buried behind beer bars and brewing equipment lies Ballast Point’s fine dining experience, the Kettle Room.  It seems weird to call this a hidden gem, given its location at one of the most popular breweries in San Diego.  But after swimming through the crowd of thirsty folk and busy servers, Chris and I found ourselves behind huge sliding glass doors in a dimly lit room, only accompanied by the three skeletons below.

1

The Kettle Room greeting crew

And just like that, we were the only ones in the whole place.  Given the speakeasy vibe and lack of clientele, it felt like I was in on some secret that the rest of San Diego hadn’t caught on to.  It was a cozy spot set in the heart of the brewing area.  Here was the view from our table.

3

Piles and piles of malted barley

I accepted the honor of ordering beer, and Chris handled the food.  The Kettle Room offers a concise menu focused on quality over quantity, with options for a prix fixe menu with or without beer pairings

4

 

Slider (tart wheat ale), and the Sea Rose (cherry wheat ale).  The Habanero Sculpin is a favorite of mine and was a good way to start the meal.  The Biere de Garde had hints of both a Belgium style and a Saison.  I really enjoyed the Red-Eared Slider, it was tart, refreshing, with lots of carbonation – perfect for the start of summer.  We paired the sea rose with our dessert, it went well with the food, but otherwise this beer would probably be too sweet and fruity for me.

5

The Biere de Garde and the Red-Eared Slider

As Chris mentioned in his article, this was truly an exceptional dining experience.  The service was incredible, the food was unlike anything I had ever had, and the beer was the perfect complement to round out the meal.  So next time you find yourself at Ballast Point in Little Italy.

tossing back a few beers and munching on pretzel bites, remember the culinary marvel hiding away in the back and go give it a try.

*editors note..this is why you have a second person, they pick up on things you miss:) Thanks, Justin.

The Kettle Room

2215 India St
San Diego, CA

 

#food #foodporn #beer

 

608’s 1 year mark ~ Oceanside.

There are lots of posts coming but this deserves dibs:)

Where to begin? Chef Willy Eick is probably one of the best Chef’s I have ever met. That is not a slight to anyone else. I have just spent time talking with him enough to know. A. how much he cares, B his skill level, C, his desire to continue getting better, and D, probably the best plating skills I have seen. Also, I understand this all subjective. Yet, I am comfortable with my praise of him.

This is just going to be pics. This was $25 …really. Go find better food for that price.

squash (1 of 1)

Squash Blossom with shrimp stuffing.

beets (1 of 1)

Beets and mushroom. Long live beets:) Under-rated veg.

scalops (1 of 1)

Scallops, broccoli ( he loves brocoli for some reason) The star, other than perfect scallops were the little squash…no, really, they were.

cake (1 of 1)

I was just done at this time. Great dessert, could have used a sauce? That is just me:)

This guy is one of the true. You do not just get this talent you are born with it.

608

608 Mission Ave., Oceanside

#food #foodporn #oceanside #608