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

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.

Bruery Beer Dinner @ Belching Beaver Tavern & Grill ~ The Beers

As promissed here is Justin Kunert’s run down of the beers featured at the Bruery beer dinner @ Belching Beaver Tavern & Grill in Vista.

I had the pleasure of joining Chris at the Belching Beaver Tavern and Grill in Vista for their beer paring dinner with one of my all time favorite breweries, The Bruery, out of Orange County.  As Chris mentioned in his article (see link below), I will be talking up all the delicious liquid companions to our incredible dishes This event kicked off The Bruery tap takeover at Belching Beaver Tavern – so you can go taste the beers in this article, or elect a different selection from their 15 tap handles at the bar, while supplies last.  The 15 beers on tap include options from both The Bruery and The Bruery Terreux.  The Bruery specializes in Belgians and barrel aged beers, and their sour and wild beers fall under The Bruery Terreux brand.

As an additional perk to the dinner, we were given early access to this tap list.  Taking advantage of this I grabbed the Sour in the Rye, a 7.7% abv wild ale.  I loved this beer, and if you’re a sour enthusiast it is a must try.  Soon afterwards, we went on to what would but my first beer dinner that actually included food.  It started off with the 7.1% abv OR XATA Blonde Ale.  This is their twist on Horchata, a sweet milk drink.  Delightful aromas of vanilla and cinnamon accompany this blonde ale, before reaching your mouth with a slightly creamy, refreshingly light touch on the tongue.

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The OR XATA welcome beer

With dessert like aromas, I found this an interesting beer to start the evening with.  But as a blonde ale, it was really drinkable and transitioned nicely to our first dish.

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Al Pastor Tostada paired with Frederick H.

The al pastor was definitely my favorite meal of the night, and the 4.4% abv Frederick H. was the perfect companion.  It is light, refreshing, and its slight tartness paired nicely with the mild spiciness of the al pastor.

The next pairing included a beer that will reign more familiar with the palettes of IPA fans.  Mosaic hops are added to this wild ale to create the 6.3% abv Humulus Terreux, which drinks like a pale ale, but with an appropriately funky flavor and dry finish.  The bitterness matched well with the sweetness of the melon.

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The next installment provided one of my favorite moments of the evening.  The beer was one I had enjoyed many times: the 7.5% abv Oude Tart.  It’s a favorite of mine, for its subtly sweet oak aromas and sourness that tingles your cheeks at the back of your jaw.  Chef Ramiro paired this with Venison meatballs, a creamy gravy, and lingonberry sauce.

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Call me uncultured, but I had never tried a lingonberry before. The chef mentioned that when he first tried this beer, it reminded him of lingonberries.  After trying my first lingonberry, the resemblance was uncanny, and it gave me a whole new perspective on the beer.  For me, this defined the intrigue of these events, and stoked my fascination in different experts’ tastes and experiences with beer.

Already 4 beers deep, The Bruery showed no mercy for the last couple pairings, and brought out some heavy hitters with their 11.1% abv Share This: Mole and the 11.3% abv 9 Ladies Dancing.

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Mole Skewers paired with Share This: Mole

The Share This: Mole has a forward, in your face boozy aroma, but is supported by welcomingly sweet roasty and cinnamon smells.  Upon tasting it you start to notice the spiciness from the added ancho chiles and poblano peppers, and sweetness from the cocoa nibs and vanilla.  It is a pretty complex beer with lots of competing flavors, but ends up providing a superb balance between the high alcohol, spiciness, and sweetness.  Chef Ramiro said the mole skewers were an obvious choice to pair with the beer, and they were indeed a great match.

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Grilled Pound Cake paired with 9 Ladies Dancing

The last dish and drink combination was the tiramisu inspired 9 Ladies Dancing paired with Chef Ramiro’s unique take on tiramisu.  This was delicious.  The beer, with sweet overtones from the added vanilla and chocolate, matched perfectly with the sweetness of the dish as the dessert helped cut the booziness of the beer.  The coffee chantilly on the dessert brought out the coffee flavors in the beer.  The intertwining of layers and flavor made for a wonderful finish to the evening, or so we thought.

For a surprise night-cap, The Bruery generously brought out their 6.1% abv Sourrento, a sour blonde ale inspired by the southern Italian liqueur Limoncello.  Lemon and vanilla aromas filled your nose before the sour ale provided a sweet, refreshing pucker and a dry finish.  This beer, among the others, speaks to the creative innovations that come with beers from The Bruery.  They push the limits of originality and play with flavors that keep your mind guessing and your taste buds craving more.  Go out and try some of their brews at the Belching Beaver Tavern and Grill!

Words and Pics by: Justin Kunert

You can read about the food from the event Here

The Bruery

Plecentia, Ca

Belching Beaver Tavern & Grill

Vista, Ca

Pre – Opening Dave & Busters ~ Carlsbad.

So, I was invited recently to check out the new Dave & Busters opening January 30th at the Carlsbad Mall. Though different from my normal restaurant modus operandi I was excited to grab my friend Mario from Banana Dang! and Check it out.

I am glad I did I had a lot of fun and was I impressed with the build out.

The new Dave and Busters inhabits what was the lower part of the old Robinson’s May Company. It shares this newly remodeled wing with Regal Cinemas, 24 Hour Fitness, Pizza Press, Luna Grill, Pannera Bread, and soon The Cheesecake Factory. The rest of the mall is 80% boarded up and under construction.

Before bemoaning corporate entities too much, the reality is, it is a mall and the Dave and Busters alone employs 216 locals, that whole wing alone once completed probably 600+.

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Putting the final touches on the exterior at 2501 El Camino Real Suite 140, Carlsbad.

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Entry way on the lower level of the east wing.

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40,000 square feet of sports bar, restaurant, and games.

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The restaurant section of Dave & Busters. I’m guessing it holds 80 to 100ish.

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The facility hosts 2 private meeting rooms. This is the larger which has an independent audio and video system. They offer catering services which offer customizable menus for any occasion.

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I was impressed with the sports bar area. A Huge amount of TVs including 3 4k digital 100″ screens. They carry all sport packages including UFC events.

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It was nice to see Belching Beaver’s mango IPA on tap as well as Stone.

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You gotta have an updated version of old school skeet ball.

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Marc, another member of the press, playing Mario Olympics.

They have, obviously, a ton of games that work off of a ticketless card system for credits and points. Dave and Busters is 18 and up unless that person is accompanied by a guardian 25 or older.

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I really wanted to play the Star Wars Battle Pod game but I ran out of credits shooting robots and racing cars badly with Mario. I would treat this place like Vegas come in with a set amount or it could quickly become a money sink.

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You can redeem your points from playing games at the prize center.

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The prizes have upgraded since I was younger, I usually left from an arcade with this…..

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I’d still get stuck.

We were treated to a buffet of their menu items to try out. The quality was better than expected putting it above places like Buffalo Wild Wings.

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Sample offerings.

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One of my plates:) The baby back ribs were especially good for a non BBQ specialty joint. I also went for seconds of the fish and chips.

My favorite offering was (and I’ll use their pic because its pretty)…

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Cheese Burger with smoked bacon. This was really tasty.

So, there is your sneak peek at Dave & Busters in Carlsbad. I will be back to grab a drink and a bite at the sports bar…and play that Star Wars game.

Dave and Busters

2501 El Camino Real, Carlsbad

Caffeine Crawl ~ Oceanside / Carlsbad

This last Friday, January 20th marked the 4th annual San Diego Caffeine Crawl, the 57th crawl overall, and most importantly, the 1st featuring North County craft coffee and tea purveyors from Oceanside and Carlsbad.

One of my favorite things about North County’s culinary scene is the camaraderie and support the Chefs and Owners show to one another. This is also true for the craft beverage scene up here as well. Everyone involved was excited to be a part of the event and happy to see the Coffee and Tea Scene getting its just deserves.  Trust me this is not true everywhere, even San Diego has its fair share of cut throat competition (though events like the one I just attended at Biga and the chefs involved show that there are exceptions). With the momentum of this years success, hopefully next year will expand to include more participants and probably a 3rd route.

Our guide Pia talking about Caffeine Crawl.

The North County crawl consisted of two routes, starting in Oceanside and Carlsbad and crossing over. Each route had 5 stops and was about 3 miles in length. North County Food covered the Oceanside to Carlsbad route and I enlisted BeersNBytes  (a Carlsbad based food website) to cover the Carlsbad route.

*I will include another link at the bottom of the post to check out their coverage and their great website.

The crawl started at Banana Dang! In Oceanside. In addition to being a sponsor and catalyst for bringing the Caffeine crawl to North County, it was Banana Dang’s! 2 year anniversary.

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Owners Mario and Thanh-Thanh with Chef Beau Bonham goofing off while I tried to get a serious picture 🙂

Prior to the Crawl Banana Dang! thanked their loyal customers for 2 years of support with free bananas, frozen bananas, Vietnamese Coffee Jell-O Shots, and $2 cappuccino.

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Vietnamese Jell-O Shots

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Banana art by Maitu and yours truly.

Banana Dang! gave a presentation on their origin and experience in Puerto Rico as an “at origin” coffee shop

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Thanh-Thanh talking with the Crawl attendees.

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They served 2 different coffees. One from Puerto Rico (Sandra Farms) and another from Nicaragua (Don Isidro) to contrast the mild nature of an “island coffee” versus a high elevation more robust bean. They were both roasted by Manzanita Roasting Company out of Rancho Bernardo.

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To complete the Puerto Rican experience, local Chef Beau Bonham made a classic accompaniment of freshly baked Pan De Agua served with Queso Blanco, and Dulce De Lechosa (Papaya cooked in its own syrup with cinnamon and vanilla)

The Second stop was around the corner at Loose Leaf Tea Bar.

Shane explaining what he would be featuring …

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Loose Leaf Tea’s Mango Ceylon Tea on nitro.

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The group enjoying the offerings and the great mural artwork at Loose Leaf Tea.

Next up was South Oceanside’s Revolution Roasters.

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Revolution demonstrated the same coffee made with 3 different water sources. The first was made using distilled water, the second Oceanside tap water, and the third using Revolution’s reverse osmosis water.

The coffee using the tap and distilled were really close in character but you could definitely tell the one made using the reverse osmosis method.

Afterward we headed down to Carlsbad to Steady State Roasting. Steady State Roasting has been around for about 8 months (I believe). This was my first time there and I loved the small space tucked away off State St. in Carlsbad, which it shares with other artist’s workshops.

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The funky space that is State Street Roasting.

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State Street is entering a roasting competition in Austin later this year and served the Kenyan provided to the roasters. They served the coffee using a 15 min roast and a shorter roast more like the one they would be doing for the competition. The shorter roast definitely had more balance and interesting notes.

The Crawl showed, through the various demos, that so much from what water is used, roasting times, and of course the origin of the bean each have a huge impact on the finished product. That was without even touching on temperature, machines, execution, storage, and on and on.

Final stop on the crawl was Carlsbad’s Baba Coffee.

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My pics did not come out so I used one from my previous visit.

While Baba Coffee does not roast, they make a conceded effort to source from the best local purveyors. Their coffee is roasted by Pannikin who also provides them with scratch made baked goods. They served a delicious mint tea with honey from Tea Gallery out of San Diego.

So, happy to be a part of the event, helping out, and experiencing North County’s first Caffeine Crawl. I cannot wait to see what next year brings. We should be able to expand the number of stops and offerings. If you did not get to attend conduct one of your own. You do not have to do it in one day. Introduce yourself to one of the local craft coffee purveyors and ask questions, trust me they love to talk about this stuff.

Banana Dang!

115 S Coast Highway, Oceanside

The Loose Leaf Tea Bar

408 Mission Ave, Oceanside

Revolution Roasters

1863 S Coast Highway, Oceanside

Steady State Roasting

2680 State Street, Carlsbad

Baba Coffee

2727 State Street, Carlsbad

Caffeine Crawl

BeersNBytes

Rooster Ramen : The Return ~coming Spring / Summer

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“Here they come to snuff the rooster
Yeah, here come the rooster
You know he ain’t gonna die
No, no, no, you know he ain’t gonna die”    

Alice in Chains ~ Rooster

So, a little while ago I mentioned on northcountyfood’s Facebook page, which you should be following as well, that a great Ramen place is returning to North County.

That place is Rooster Ramen. The original, high quality pop up Ramen in North County. Do not be fooled by Johnny come latelys.

Now, I am happy to say Rooster Ramen is returning with a full-fledged brick and mortar restaurant.

Having eaten Chef David’s Ramen at the old incarnation of the restaurant, I am eagerly awaiting and trumpeting the return!

Here is what David has told me about his new restaurant

Opening late spring / early summer

Highway 101 in an undisclosed location.

Full 30 plus Sake list, plus Sochu cocktails and a complimenting beer list.

Over 9 traditional ramen dishes taken from different regions of Japan, as well as a number of specialty takes on the noodle dish.

The menu will also feature small plates and Yakatori grilled items prepared on a traditional Binchotan charcoal grill.

A revolving specials board will be available daily and feature items based off of what is fresh and in season. Luxury items such as Osetra Caviar, Monk Fish liver, and pork cheeks will also make an appearance.

Prices for Ramen will run $9 to $14 with build your own as well as vegan and vegetarian options available. Expect to see a good bowl of Pho make an appearance.

The restaurant’s digital ordering system will emulate the Ramen vending ticket machines in Japan. This will not only give customers full control of the ordering process but will also increase its speed.

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Example of a Ramen ticket machine.

The restaurant will have the feel of a Japanese farm-house with plenty of outdoor seating, a lengthy Ramen bar, and a semi open kitchen.

Hours will be 11 am till midnight weekdays and till 2 am Friday and Saturday with an early morning Sunday hangover brunch. This will make it North County’s only late night spot, sans a few Mexican places..

All the restaurants plates, bowls, and cups will be hand-made ceramic from Pawena Studios out of LA.

More news and info to come as things progress.

Perfect timing as this is The Year of The Rooster! My sign as well)

Beltane RanchWine Dinner Report, The Miller’s Table ~ Oceanside

So, first off hung over, second off probably one of the best wine dinners I have been to…and I have been to a lot.

The thing that set it off was the quality of the wine, the wine maker, which I will expand on and the company, both staff and attendees.

The one thing that the miller’s Table does right (actually they do a lot of things right) is create a warm communal atmosphere. I had fun, I actually had an experience that will go into my mental book as “Yep, I liked that”

Lets start with the players….

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Right to left (yep going in reverse) ~ Gideon Ezra Moore ( I am friends with his brother and both are talented as hell), Anthony ( who is insanely talented and a hard ass working mother fucker..there will be cursing) in the middle we have Stacy Miller (hence the name) owner / proprietor / Chef / all around awesome person, Next the Beltane team wife and husband, Chef and Wine maker Joy and Kevin. They were new to me but so impressed.

 

Ok, so the wine. the biggest take away was their wines were great and balanced. That is what I look for in a wine ..balance from top note to finish.

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So, I started with whites as a wine nube and then got into really hard reds and blends (I love me some blends). Now I am back to whites and rose. This was the 2104 Estate Sauvignon Blanc “Drummond Block” This is a good wine.

 

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“Barbeque” Fried Cauliflower

So this was Cauliflower in an egg wash and deep-fried, topped with herbs. The thing I liked (and this goes for all Chef Joys dishes) she respected the vegetable. It did not taste fried, tons of natural flavor. I ate like 10 of these:)

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Crab Deviled Eggs ~ Charred redicchio and winter greens, Prager brothers baguette.

So, devil eggs strike fear into my heart for a few reasons…one to many holiday with white trash versions and now hipster overplayed. These were none of those, they were fresh and light. Now the star of this dish was the veg. Again Chef Joy shines at vegetables. The redicchio was charred which lent a lot to offsetting the bitterness (bitterness is a good thing by the way and countered the sweetness of the crab.)

rib-1-of-1 Braised Beef Short Rib ~ Winter Beans and root vegetables.

Another great dish. Perfect fork tender short ribs and again the veg. It was sweet and rich meat against perfect al dente beans.

served with 2013 Zinfandel “Heins Block”

I am not a fan of zins Opal does some great ones as do these guys. Well balanced (see again with that word) This was a big wine and a perfect pair with the rib. Chocolate and fruit..basically everything good.

 

Lets talk Cheese plate..a simple thing yet not.

Two words “Smoked honey” forget what you know because that will change your life …this is what I compare all honey to now going forward.

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Cheese plate

So look everything was great but I wanna direct your attention to the cheese in the upper left and the honey in the middle..that shit will change your life.

Again served with another great wine 2014 Fume Bob. I would say not a dessert wine and not a resling ..kinda inbetween..another great wine.

So, I do not want to gush but I think this was one of the best dinners I have been to. And (yep I started with and, get over it) this was one of my favorites. The reason the Chef and Wine Maker from Beltane and of course the crew from Miller’s Table, but also the guests. Everyone was into it.

If this was a start to 2017 I am down:)

Beltane Ranch

Miller’s Table

Oh, and by the way this was one of my favorite things to write about:)

 

 

 

 

 

 

Whole Pig Roast Jan. 14th 12-4 @ Biga

First Annual Hog Roast at Biga

Come join Biga, The Red Door and Edwin Real from Eating and Drinking in San Diego as we celebrate the best local flavors and products at our First Annual Hog Roast!

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Tickets Here

We have four amazing participating chefs, all well-versed in sourcing locally and creating unique and ever-changing menu items. They are Tae Dickey from Biga, Willy Eick from 608 Restaurant, Evan Cruz from Arterra and Drew Bent from the upcoming Lola 55.

We will be roasting a whole hog, provided by Heart & Trotter, in our wood-burning ovens. Heart & Trotter will also be hosting a hog butchering demo for those who are interested!

We will have freshly prepared charcuterie, accompanied by Biga’s unique, woodfired Heritage Bread.

Poor House and Abnormal Brewing will be taking over our beer taps.

A wine tasting will be hosted by Regal Wine.

Cost per ticket is $30 if purchased before January 13 and $35 at the door. Each ticket includes food and one drink. Additional beer will be $3 each and additional wine will be $4 each.

Biga

650 6th Ave. Suite C, San Diego

New Chef / Menu Items At Flying Pig Pub & Kitchen ~ Oceanside

So, I was invited with about 120 others to try some of the new menu items that will be coming to The Flying Pig’s Oceanside location starting Tuesday.

The new menu will feature Craft, Italian inspired dishes created by new Chef  Justin Lappies. Justin has been working with Executive Chef Mario Moser for the last three years and was tapped to replace exiting Chef Samantha Parker, who is now at Campfire.

Do not worry, it is not a complete menu change and you will still see Flying Pig staples on the menu, it is just an infusion of freshness accompanying the new Chef.

All the dishes were served “family style’ and varied with each table.

What we had…..

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Panzanella Salad ~ Heirloom tomato, red romaine, onion,basil, cucumbers, capers, fried house focaccia, house vin.

Great salad with super fresh ingredients. I would say an interpretation of a panzanella.

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Arancini ~ Arborio rice, herbs, mushrooms, house red sauce and truffle aioli.

A great light version of what can sometimes be a heavy appetizer. I loved the filling and the mushroom flavor. I did not care for the truffle aioli but the red sauce made up for it in spades.

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Meat Flatbread ~ Pepperoni, ham, sausage, house red sauce, caramelized onion, opal basil

Classic, tasty flatbread.

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Tagliatelle ~ Daily Bolognese, with aged parm.

This was my dish of the night. Perfectly cooked, hand-made pasta with a rich sauce that contrasted perfectly with the freshness of the greens.

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Campanile ~ Daily pesto, house sausage, mushrooms, aged parm.

Another tasty pasta dish, loved the pesto and the sausage. Pasta may have been slightly to al dente for my taste.

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Olive Oil Pound Cake with Champagne Gastrique

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Spumoni ~ Pistacio Gelato, Brandied Cherries.

Excellent gelato, could have used more kick out of the brandied cherries.

Overall, great food that will be a nice addition to the Pig’s menu. Just as long as the pork chop does not go anywhere:)

Flying Pig Pub & Kitchen

626 South Tremont Street, Oceanside

Pop Up Wine Dinner for The New Year ~ Wednesday January 4th, @ The Millers’s Table, Oceanside

The Miller’s Table will be hosting a Pop Up 4 course Wine Dinner January 4th featuring Chef Joy Wesley and Wine Maker Kevin Holt of Beltane Ranch and Winery out of Sonoma County.

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The Four Course Northern California menu will feature varietals such as Sauvignon Blanc and Zinfandel grown on Beltane Ranch’s estate vineyard.

Beltane Ranch has received multiple awards including ” America’s Best Bed and Breakfast” – Food and Wine Magazine and “Best vineyard Stay In The U.S.” – National Geographic Traveler.

7pm Wednesday January 4th  –  $52 plus tax and tip.

Call The Miller’s Table to reserve – 6 seats left 442.615.7200

The Miller’s Table

Beltane Ranch