608’s Tasting Menu in Photos ~ 608 Oceanside.

Here is Chef Willy’s 7 coarse tasting menu in photographs.

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The tasting menu is available Thursdays thru Sundays.

$65 pp and there is a vegetarian option available. Recently a 3 coarse version has been added.

608

608 Mission Ave Oceanside

#foofporn #food #tastingmenu

 

Himalayan Kitchen ~ Encinitas

I was so excited when I came across this place. Great Himalayan food in North County…YAY! I was having to sneaking down to San Diego’s Himalayan Dinning Inn every month.

Himalayan cuisine encompasses food from the countries of India, Bangladesh, and my favorite Nepal. Though a lot of the ingredients are similar, the meats and spices will vary from country to country.

In India you see more curries and hotter spice levels. Nepali cuisine in general uses different spicing and is usually more mild.

That is why I love a restaurant like Himalayan Kitchen that can do these different variations on dishes and do them well.

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Himalayan Kitchen 1337 Encinitas Blvd. Encinitas (sprouts shopping center corner of Encinitas and El Camino )

Before the food let me mention the staff, I was so impressed. Professional, cortiouse, and friendly. Two of the staff were new. First day I think? They handled a lunch rush better than I have seen trained wait staff.

The other thing is they were very informative. I am not the normal customer. I do research. I actually read the menu a few times online, looked stuff up, and like most cases know what I’m getting before I come in. The other customers on the hand, had generally no idea what anything was. The staff was great in walking them through it. The other thing I thought was great was a lot of the customers sayed ” we saw you and wanted to learn more about this kind of food”. That was great to hear.

On to food……………

I love Momo. “Its kind of like a Gyoza or Chinese steamed dumpling” or that is what people would have you believe…it’s not. Because of whats inside, the spices, plus a slight lightness to the dough it is a Momo, or as I call them little packets of love.

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Vegetarian Momo ~ minced cabbage, spinach, cashews, nuts, paneer, onion, cilantro, green onion, and spices.

what does that filling look like?

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That is what love looks like.

Seriously, so much flavor. Great mix of spices. Slight heat at the back. They also come in chicken and lamb. As much of a carnivore I am, I suggest going with the vegetable ones.

Momo is one of the most popular snack foods and is sold on almost every street corner in cities in Nepal. With good reason.

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Himalayan Biryani ~ Vegetables, paneer, Tandori cooked lamb, Tandori cooked chicken, shrimp, Himalayan spices.

Loved this dish. The rice was perfect, every grain was separate, had seasoning, and the right tooth. All three proteins, perfect seasoning, and tenderness. This is a huge portion. You could easily order Momos 🙂 and two entrees for 3 people.

They have heat levels much like a Thai restaurant. Their heat levels are honest. I ordered an 8, they warned me and suggested a 7. The 7 had heat that built with the dish as you ate through it. I could have done an 8 and will next time, but be warned the first time round down 1.

There are, at least, over 60 versions of this dish in the Himalayas. Just depends where you are what spices and proteins will be involved. In the more northern reasons you will see nuts and raisins for example, like this version. While it reminded me of paellea, unlike that dish these ingredients are cooked separately and then assembled.

Quickly, on the menu are over 51 items as mains, many are vegetarian. Field day for vegetarians man. If you are gluten-free plenty of vegetables and they did find a man who was there while I was some crackers as well.

Also great lunch specials ~ two curries, rice, lentil, soup and bread $7.95 to $11.95 depending on what curries.

It is not an Indian restaurant, it is a Himalayan restaurant. You will find some familiar dishes but many new ones as well….and Momos.

Wheeew, lots to say but it’s because I loved this little place. I think this and El Chapin were my two favorite strip mall restaurant finds in the last 8 months or so. I already knew about Irinas’a so they do not count.

Strip mall restaurant is the political correct term for hole in the wall:)

Himalayan Kitchen

1337 Encinitas Blvd. Encinitas

(sprouts shopping center corner of Encinitas and El Camino )

#indian #himalayan #nepal #food #foodfinds.

Petite Madeline Bakery & Bistro / Catering Done Right ~ Oceanside

So, let me start off by first saying if you are going to cater in Oceanside anymore , I’m going to throw in Taste of Oceanside as catering as well for sake of discussion, you have to bring your A game. The reason is other Chefs are bringing theirs and if you don’t you will not compete. These events, whether it be a catering gig for the city or an event like Taste of Oceanside or Feast, are basically a food business card, a first introduction, and when restaurants like Petite Madeline, 608, LTH, and more are bringing fresh shucked oysters, frog legs, and scratch made desserts a pizza or a cut up sandwich are not going to even register with people. If you are a pizza or sandwich shop I get it it’s what you do, I would just bring the absolute best you have and bring personality not people just handing out samples. This is more directed at restaurants who I see again and again half assing it or not putting an importance on the events..

Luckily that is not the case with Petite Madeline. Every event I have been to that they cater is phenomenal. Christine, and in this case Chef Marc, get it. I guarantee she breaks even or loses money when she caters events. She understands it is marketing.

The event I attended Saturday was held at the Oceanside Public Library. It featured People of different backgrounds speaking to their experience as Immigrants living in Oceanside / San Diego as well as the history of immigration in our area. It was really interesting and I wish the speakers were given more time.

The event was catered by Chef Marc of Petite Madeline. He did a great job of producing food that spoke to the subject matter being discussed by doing some great asian fusion dishes.

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Art on a plate.

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To start a play on Chicken Asada served on what I believe is a shrimp chip.

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Unagi Adobada ~ Unagi, sushi rice, wasabi micro greens, shiso leaf.

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Daikon and Quail ~ Quail tempura, grated daikon radish, miso dressing, red chili and tamarind sauce.

I loved this dish it also had a perfectly cooked quail egg and mushroom. The balance and textures were spot on.

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Chawan-Mushi ~ Custard eggs, enoki mushrooms, lotus root crisps, gingered-coconut snail, carrots, and ginko nuts.

A beautiful and interesting dish (in a good way).

See that is how you cater an event. Every dish was unique and worked well in a catering setting. This was served and plated at the front desk area of the library. Everything worked at the temperature it was served and people went back for seconds. The library received a grant to hold these events, whom ever caters the next one has big shoes to fill..

Or you could have this….

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At least make it cute…

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Panda Sandwiches FTW.

Thought it might be interesting to show his prep list and prep to show how Chefs work…

 

Petite Madeline Bakery & Bistro

223 North Coast Highway, Oceanside

#food #foodporn #petitemadeline #oceanside #Filipinofood

Belching Beaver Brewery Refresh Party / Belching Beaver Tavern & Grill ~ Vista

Belching Beaver Brewery Brand Refresh Party.

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Patio setting

Belching Beaver Brewery out of Vista is spicing up their logo and giving it a new look.  To mark the occasion, they hosted a beer and food event on their back patio on what turned out to be a gorgeous, warm sunny day in downtown Vista.  The event provided some new beers, an array of old favorites, and tasty food in a relaxed atmosphere.  The clincher was getting there early enough for a shady corner of the patio, only facing the sun to grab thirst quenching pours of Belching Beaver.  It was worth the sun exposure.  Having just experienced Chef Ramiro’s food pairing concoctions for The Bruery, I was excited to see what he could do with beers brewed just feet away from him.  All of his creativity is discussed below.

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Carnitas Tostada with Mango IPA

San Diegans know you can never go wrong with tacos and beer.  An IPA paired with spicy pulled pork on a fried tortilla was a fancy twist on the classic, as the mango salsa on the tostada married well with the Mango in the IPA.

2

Green Papaya with Me So Honey Blonde

I was pretty skeptical when I grabbed this dish, curious how slaw would survive a hot afternoon.  I was pleasantly surprised by the flavor of the green papaya, mixed in a Me So Honey mustard.  It was a light, sweet, refreshing combination that reminded me of mid summer BBQ’s.

4

Grapefruit Blintz with Hop Highway IPA

This fancy pancake was likely meant for last as a dessert, but my beer instincts told me to save the dark beer for last as I barbarically folded the fancy cake in half and ate it like a taco.  Washing down the sweet cream and sour grapefruit with a solid IPA made for a lovely “dessert.”

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Vegetable Mole with Viva La Beaver

The final dish and drink was a vegetable mole paired with their peanut butter and chocolate milk stout.  This beer is so delicious and creamy, and the bitter chocolate was a nice addition.  It helped to wash down the little bit of spiciness in the mole.

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To end the day, we tried one of the new beers released at the party.  It was the Coffee-Maple-Vanilla Scotch Ale.  If the name sounds like a mouthful, you should try the beer.  All the flavors mesh beautifully in this unique pour.  I noticed the maple mostly in the aroma, and the vanilla and coffee collapse onto the palate and end with a smooth, creamy finish.  It was on the sweeter side, so if you are not into sweet beers I suggest starting with a taster.  But this beer, among others, is definitely worth making the trip over to the Vista Tavern to drink and enjoy the outdoor patio as we get closer and closer to summer.

All Words & Photos by:  Justin Kunert

Belching Beaver Tavern & Grill

302 E. Broadway, Vista

#Vista #food #foodporn #beer #brewery #craftbeer #belchingbeaver

The T House: Open House, Bring Something / Take Something ~ Oceanside

Sunday was an open house / welcoming event at The T House in Oceanside. The T House is a social and community based venture helmed by Chef Beau Bonham and his partner Stacey Westbrook. To best understand it I would read the interview I did with Beau Here or check out their Facebook page  and Website.

The T House is located at their house / homestead in the Loma Alta district in Oceanside.

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Many things going on…..

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I arrived early and started helping out by slicing fresh Cyclops Farms strawberries for the jam we were going to make.

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Ready to start the jam making process.

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Organic strawberries, calcium, water, Pectin (natural plant-based thickener), and organic sugar. That is about as non processed a jam as you are going to get.

It would not set till the next day, but I ate some with a bagel and it was delicious. The next time I would add a little lemon for more acidity, but it tasted like fresh strawberries.

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Beau gave everyone who attended a tour of the garden. This is Stacey’s friend Michelle who was then tasked with cultivating all the greens and flowers for the salad that was going to be served.

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Some of the fresh Vegetables and herbs.

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Beau went over natural teas and extracts as well as a Korean version of Kombucha called Jun he had made.

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There was also a seed exchange. Want Heirloom Tomato seeds? Bring some seeds by to swap, or some fruit from your tree. You could also take them and when the ripen bring some buy or a tomato tort you made with them. Get the Idea?

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An Amazing Jackfruit that Tom Chongruk and Lora Chow from Travel 4 Food Fun brought by. Jackfruit is amazing. The entire inside including the seeds can be utilized. A lot of Vegans use the inside flesh like pulled pork. You shred it and then roast it with a BBQ sauce.

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Tom is from Thailand and brought an amazing curry he had made.

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A salad from the garden vegetables and flowers harvested earlier, plus some fresh jackfruit.

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A little lobster soup from Chef Daniel of LTH and fresh ciabatta bread from Chef Beau.

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Stacey made strawberry cupcakes. Little bundles of strawberry flavored love.

I t was a fun day. I met a lot of cool local people and had some good food. It started at noon and ended up running later than planed till about 8pm. I would say about 35 people came by through out the day. Hope to be involved more.

Be aware that because of my background I am going to gravitate towards the food aspects of the T House but that would be selling it short. It really is a lot more and something that needs to be experienced. It’s about participation and education. You can attend a class on extracts or you can teach one on a subject you know or want to know better. Again check out the links and get involved.

The T House

Join the mailing list at chefbeaub@gmail.com

#food #foodporn #urbanfarming #seedtrade #extracts #community #strawberries

Crust Pizzeria ~ Carlsbad

Crust Pizzeria is a Chef driven, gourmet pizza restaurant located on the border of Carlsbad and Encinitas at 3263 Camino De Los Coches, Carlsbad. (sprouts shopping center.)

The restaurant is pretty large with a medium-sized bar area, an open kitchen area, and seating for about 75 inside and an additional 40 on the patio. Still it gets busy on nights and weekends.

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Crust Pizzeria

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Crust Pizzeria interior.

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Master Pizza Chef Charlie Meola working at his craft.

Chef Meola has been working at his craft for 18 years. This experience and his passion for only using the best ingredients shows in his food. I was luck enough to grab some of his time and you can read that interview Here.

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Cheese Pizza by the slice available at lunch.

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Pepperoni Pizza ~ Grande mozzarella, Boars Head pepperoni, and fresh-cut basil.

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Tasia ~ Belle chevre goat cheese, kalamata olives, grilled eggplant, zucchini, Grande Mozzarella, feta cheese, oregano, lemon zest, and chili flake.

The pizza I had on a previous visit was the Sophia ~ Spicy sausage, crispy chard, olive oil, fontina cheese, ricotta, and rosemary.

I do not have a pic because my phone ate it:(  but it was delicious. Perfect crust, loved the quality of the cheese and the balance of flavor.

I would put crust in the top 4 pizza places in San Diego at the moment. First off don’t give me the Filippi’s they are mediocre. Pizza Port is OK if your close and want to grab lunch. Urbn does not know how to cook or time their crust, both times it was charred and inedable around the outside ( and I was there when it was slow so it’s not like they got distracted.)

No, I would say Biga, Crust, and The Privateer followed fourth by Pizza Maniac (for an old school grab a slice after work or school place.)

I know I talked mainly about pizza but Crust also does pastas, salads, and sandwiches.

I plan on going back for non work eating soon to explore the menu a little more along with going back to Biga for lunch because it was too dark for pics at dinner.

Crust Pizzeria

3263 Camino De Los Coches, Carlsbad

#food #foodporn #Pizza

Chef Interview With Chef Charlie Meola Of Crust Pizzeria ~ Carlsbad

I had a chance to sit down and talk with Chef Charlie Meola of Crust Pizzeria in Carlsbad recently. You can also see my article on Crust HERE.

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Chef Meola working at his craft.

 I know you started in NY correct?

Yes.

Can you tell me what your seminal moment was or what made you decide you wanted to pursue being a Chef?

Basically I was 13, started off as a dishwasher, went to counter, went to prep, went to sandwiches and basically learned the whole thing. But at that point and time I did not realize this is what I want to do forever. I enjoyed it but I was going to college.

At The University of Arizona right?

Ended going to University of Arizona. Went for three years, did not graduate. I started bartending, making really good money. I worked from 81 to 87 bartending. At that time I kind of realized there are not many old bartenders around, so maybe I need to look for something else.

I was just driving down the road and saw a pizza place for sale. I called the guy made a deal. Then I put two weeks of renovation in it and opened up. I owned it for 26 years, I just sold it about two years ago.

After That?

Went to Alabama, opened up two restaurants in Alabama. I did not like Alabama at all. Then I came here and opened this.

So the moment I realized I wanted to do this was in 88, when I opened up that pizzeria. The goal became just to make pizza better. With the basis of knowledge I already knew I knew I could do it.

Basically for 5 years from 88 to 93 I strived for that. I went on to resource different products from different parts of the country. Research and development trying this and trying that. Still to this day I do the same thing.

What I tell people who come in, like if a purveyor walks in I say “if you’re here to try to save me money and lessen my product, we are wasting each other’s time”. “If you are here to make my product better we can talk.” If you’re here to make my product better and save me money, that’s the cu de gras.”

I’m open to making it better and paying more as opposed to going the other way. I have fights with my accountant on how much I pay for cheese.

When I had my pizzeria in Tucson the Montage in Laguna Beach would fly me out to make pizza for the Chefs who were cooking for the James Beard Award Dinners. So, I cooked for Alex Stratta, Nancy Silverton, these top chefs in Southern California. That’s really it. The integrity of the food the craft are the most important things.

Editor’s Note: making pizza for Nancy Silverton (Mozza, Pizzeria Mozza..) is damn impressive. Just had to say that.

That’s about it, I have noticed now that it’s not all about food it’s about service too. When I started service was an afterthought. I was just in Mexico and noticed how people would be waiting an hour and a half for their food and not even care. Here people 15 min. and want it for free. You are a product of your environment and have to adapt.

Tell me about the products you use.

It’s real simple I keep rules to certain things. I just changed my tomato sauce for the first time in 28 years. These guys from Italy came in, brought some Italian tomatoes. I put what I was using, which was Escalon, next to this Sanyo(sp), it’s a Campagnia tomato, and I was like “this is better I’m gonna buy them.” That’s a big change to make.

You have your three bases your dough, your sauce, and your cheese. That’s your foundation. To change one of those is a big move. You can change your mushroom.

Or your pepperoni

Actually not, we buy Boars Head, which is $5.99 a pound where I could be getting it for $2.00. We get our sausage from a guy named Phil Scimeca who owns a little sausage shop. I met him in Alabama. I get goat cheese from a lady who makes goat cheese. I know everyone goes local and I would if I could find a product that equals. I’m all go local for vegetables, but if I’m going to buy a cheese…. I actually brought my Italian sausage to a guy in little Italy and said “can you duplicate this” and he said no.

Every day we make our own dough, all our salad dressings from scratch everything.

On a side note Chef also dabbles in photography. I was admiring the Surf photography on the wall, thinking it was Aaron Chang’s work, nope it turned out to be his. When you go there check it out, it’s really good.

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 So, there you have it Chef Charlie Meola of Crust Pizzeria. It always interest me to talk with Chefs. You go to someplace that is really good and then learn in talking with the Chef, oh that’s why. Plus as a food writer you have to listen and learn.

Crust Pizzeria

3263 Camino De Los Coches

Things To Do This Weekend In Oceanside.

Saturday ~ After waking up from you Saint Patrick’s Day exploits, head to Masters Kitchen and Cocktail for brunch featuring dishes like…

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Chef Richardi’s upscale take on Chicken and Waffles. Perfect post party night meal. Bonus, they have endless Mimosas if you need a little hair of the dog.

Brunch runs 10am till 2pm at Masters Kitchen and Cocktail 208 S Coast Hwy, Oceanside

Afterwords head to the beach and enjoy this weather.

Sunday ~ Head over to Wisconsin Street and join in Living Tea’s Community Pancake Breakfast.

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“We’ll be making GREEN pancakes, infused with Spirulina…. that’s right, Organic Gluten-Free GREEN Pancakes! We’ll also have our organic raw kombucha and organic coffee available.”

“Everything is donation based, so whatever you can afford to donate is great. And those who can’t donate, come eat for free and enjoy some good community time. All donations go towards future community breakfasts, and additional funds are donated to local charities. It’s a Give Back Oceanside event with Living Tea and Nii Foods!”

The event runs 10am to 12pm at Living Tea  302 Wisconsin Ave, Oceanside.

Also Sunday ~ Another communal event will be hosted By the The T House equinox event starts at noon and goes until 6pm.

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There will be light food (I believe he said lobster bisque and bread) and lots of information about food, urban homesteading, gardening, spiritualism and more. contact chefbeaub@gmail.com to learn more you can also check out the T Houses website or you can also contact me through this website.

To learn a little about what they are about you can read my interview with Chef Beau T house co-founder HERE.

Have a great weekend.

Interview With Beau Bonham.

So, I am just going to post this raw. Meaning I am stopping to try to edit myself. This person is one of the strongest pastry and savory Chefs in North County. Also, one of the strongest chocolatiers I have ever met. What he is doing now is impressive.

So, embrace and understand this is what is coming.

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I had a chance to sit down and talk to Chef Beau Bonham. Actually he has kind of moved away from Solely the Chef title and is now more Chef, educator, entrepreneur, and wellness nature advocate. Urban Shaman would not be that far off of a term.

I first met Beau when he was Chef at Petite Madeline Bakery and Bistro in Oceanside, CA. Since them he has become a good friend and a great source of food and restaurant knowledge for me. I followed him through stints with his Truffle trike business ( exactly what it sounds like an ice cream pedal trike selling gourmet hand-made truffles), his stint at Masters Kitchen and Cocktail as Chef de Partie, and now his latest venture, which this interview delves into…….

So, tell me about what’s going on and your new venture the T-House.

The new venture is a social experiment and business with Staceylou Westbrook. ( Staceylou Westbrook is Beau’s partner). So, until now it has been “Chef Beau” and this business and this business and so on. Now Staceylou Westbrook and I have come together to figure out, what does it take to live your life and how do you make that into a business? How do we live our lives and still sustain ourselves?

It is multi faceted, it is based in wellness and healing. Our goal is to provide everything from services to education.

So, what made you decide to focus your life on this aspect of food and physical, mental, and spiritual health?

So, if you think about being a Chef. What I love about being a Chef is being a damn good cook. Well, the higher you get up in the Chef world, the less you get to be a damn good cook. You end up having to be a manager or a babysitter. I found this to be true with a lot of people. A lot of people have shared that sentiment with me.

Maybe the best damn Barista in the world just wants to be a damn good barista, he does not want to own a coffee shop or a chain of coffee shops. So, how can you do what makes you happy without falling into the trap of following the next logical step in order to make money or be sufficient at it? Does that make sence?

Yes, I think that Makes total sence.

…and you can put all of this under what we are trying to do with The T-House

So, why do you think this aspect of food and commerce that you are trying to do has been neglected or forgotten? Is it the pursuit of capitalism? The force feeding of you are only successful or happy if you drive this car or have this house?

Maybe, it’s as simple as not seeing the forest for the trees. Maybe we get caught up in these set of rules, Go to work, cash your paycheck, buy your stuff, and we don’t see the resources that are available to us in our own yard, in our own neighbors, or our own friends. I am actually trying to free up resources.

So, what is an easy way of someone to get involved in this, get started?

There are so many aspects to what we are doing. We want to incorporate an experiential learning project, holding classes on bio-diversity, permaculture. We want to teach people about using whole plants, seed saving, seed fixing, and essential oils. How to make salves and balms, Ozark medicine stuff.

The best way to contact us and see what we are doing is to contact us. Join our email list, or like the the Facebook page. All of this is being done at our personal house. I use my personal email, we are not running a business. We are creating a community of friends. Its chefbeaub@gmail.com if they email me I will add them to one of a few lists depending on what they are interested in. They could be interested in parties, classes, maybe holding classes themselves. Empower people to hold classes themselves and not things they are 100% proficient in but things they want to learn and have a group learning process.

We don’t want to simply provide this information, that is something the internet can do. We want to have it be an experiential learning, where people actually do these things themselves so they can feel the effects and see what its like. That is one aspect. The other aspect is Staceylou provides energy work, healing sessions, and Tarot. She will hold classes on pendulum work, getting touch with your own reality and becoming more aware of yourself.

Another part is we want to have fun. We want to throw parties and grow community. We want to provide nourishment, food, and entertainment. We want to have people get together on a friendly status. Outside of the realm of business. What makes business more legit then that backyard BBQ?  Why aren’t we doing our networking there?

…maybe we are? What if we challenge the model? What if instead of getting bigger to make more money, we go smaller to gain more resources? By finding those resources communally, we free up our money. You may drive 20 minutes to find the best hairdresser in the world and pay this price. There maybe a hairdresser in your community with whom you can trade. I’ll do your nails, you do my hair and that frees up all those resources. There are already apps available to share this information already.

So, I know one of your interests is food as medicine. What are some of the programs and offerings you want to expose people to?

We want to talk about..there is an idea called “wild crafting”, ours is not “Wild Crafting” I guess you would call it “garden Crafting”. It’s about drying out your own teas, the efficacy of tea, how we used to ingest medicinal plants simply by steeping them in boiling water. What a tea tastes like and what that particular plant is purported to do. The difference in different delivery systems such as an alcohol tincture or an infused oil or simply essential oils themselves. What these things can be used for culinary for taste and flavor and how they affect the different systems in your body and how they maybe good or not good for you in particular. Also a thing I call intuitive nutrition. We have a program we can develop with people to help them figure out what is the best thing for their body.

So, one thing I want to talk about. There is the social experiment, that is the free commerce thing. There is Staceylou business which is energy and healing. The third is both social, political, and healing. We are devoted to educating the senior community on the legality and benefits of cannabis. Not just the senior community, but because we have aging parents and grand parents it is a big part of what they are doing right now, reaching out and educating. That is a special program and if someone is interested in that they need to mention that when they contact us, because of laws and other factors.

It’s funny You get the concept, you have seen it you have been to the house. You get what we are doing, you get that there can be 5 different things going on at once.

Yeah, I think it is about getting people involved and getting them out there. That’s why I did this interview as an awareness piece. So, hopefully take advantage and check it out. Because the barter non-commerce aspect, I think, people will kind of have to wrap their head around. I think the open house on March xxx would be a good start.

So, if any of these things interests you I would highly recommend contacting Beau at chefbeaub@gmail.com and checking out the Facebook or their website, which I will link below.

Again it is something you have to personally check out to kind of get it and see if it is for you. It really is an intellectual and physical community based barter or free trade community group. That’s the best I got to sum it up.

The T house

New Brunch Menu @ Masters Kitchen and Cocktail ~ Oceanside

It has been a while since I visited Masters, at least 3 months. Their new Chef and Brunch menu caused a stir for me to meet up with my friend Beau Bonham and check it out.

Chef Richardi is originally from Florida. He began his culinary career as a line cook at Pacifica Del Mar, from there he rose through the ranks at  Rancho Valencia, La Valencia Hotel, The Chart House, The Santaluz Club and Roppongi. He is now Executive Chef at Masters and has started to put his stamp on their menu.

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Chef Richardi and Ryan (owner) both great people.

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This Beau person and Ryan:)

The new brunch menu features a good range of dishes from decadent to healthy and simple.

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Of course we went for decadent. I just did a three-mile beach walk and Beau, like me, eats very simple when not dining out.

Before we could begin Chef brought this out…

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House cured salmon, micro greens, and radish.

Perfect, and I mean perfect cured salmon. I almost went with the everything bagel on the menu because of the salmon but this scratched that itch perfectly, freeing me up for other choices. Thanks Chef.

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Steak and Eggs Benedict ~ Flat Iron steak (cooked perfect medium rare), poached eggs, artisan sourdough, hollandaise, and breakfast potatoes.

The steak was on point and the hollandaise was not over powering. A lot of hollandaise is thick and for lack of a better term gluggy..not this one. Also those potatoes, next time I am ordering an additional side order of those. They reminded me of patatas bravas..so good.

Beau stole the show though…

Masters Chicken and Waffles (1 of 1)

Chicken and Waffle ~ Rosemary waffle, fried chicken breast, smoked bacon, chicken apple sausage gravy, over easy eggs.

A lot of brunch places near by do a chicken and waffles dish. This one is different, it ditched the classic maple syrup route for something more complex. The gravy, I believe due to the apple sausage kept the sweet element and the fry on the chicken breast was almost reminiscent of a Milanese. Also huge, leftovers to take home kind of dish.

The other thing that made me happy was it was crowded.

Masters bar area (1 of 1)

Masters dinning area (1 of 1)

Great to see busy restaurants before tourist season has even started.

 

Masters Kitchen & Cocktail

208 South Coast Highway, Oceanside Ca

#food #foodporn #oceanside #brunch