Coming Soon ~ Oceanside

So, there is a liquor license application notice at the old Bessie’s Diner location. The license is for beer and wine for an eating establishment. The Business’s name listed is Dija Mara.

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Also things seem to be steaming right along at the new home of Holmes Winery Tasting room across from Barrel Republic.

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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

 

North County San Diego Magazine “Best Of” Winners

It’s great to see North County getting some notice for what we who live up here have known for a while…

Best Smoothies ~ Banana Dang!, Oceanside

Best Upscale Happy Hour ~ Masters Kitchen & Cocktail, Oceanside

Best Neighborhood Eatery ~ The Miller’s Table, Oceanside

Best Casual Night Out ~ The Privateer Marketplace & Wine Bar

Best Organic Farm ~ Cyclops Farms

and more you can see the full list here……

Best Of

 

 

Gelato-Go Coming to Downtown Oceanside

Gelato-Go a small franchise chain with 6 locations in Florida is coming to downtown Oceanside. Their Florida locations have great reviews. Their Gelato runs $4 to $6 depending on size. They also serve coffee and pastries. The location is next to American Deluxe Barber Shop across from Barrel Republic on the 101 in Oceanside.

They are doing a full build out, not just putting in a fridge case and some shelves like the other short-lived gelato location.

Rumor has it Baked Bear is also looking for a spot downtown (Ice cream and cookies). So, summer should have plenty of options for cold treats.

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#gelato #icecream #sweets #food #foodporn

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

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.

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

Sinaloa MXN & Seafood

This is why I write. I am very lucky to eat the way I do and know the Chefs I know. As much as I love Monchong with tangerine salt and anything with snail butter from Chef Willy this is again what I relish. Family recipes passed down from generations. Do not go here and get a carne asada burrito, talk to the family, because that is who you will be dealing with. The mother cooks the son and daughter run the front of house.

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A modest interior hides what is really going on. On a side note the eldest son is a professional boxer.

I just said cook me something you love. She thought about it and it paid off.

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She asked me if I wanted to see how my food was being made. Yes, please and thank you.

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A starter bonus dish. Soup made from the braise that my main was cooked in with star pasta. I felt like a little kid, this meal brought me back to my childhood. This what food is supposed to do.

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The menu..I do not see what I ate on there. They do .99 cent fish tacos as well.

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Hands down the best chili relleno I have ever had. The fry? perfect, the bell pepper still had a crunch and was fresh. The sides flawless. I was told this was her mother’s and her mother’s and her mother’s recipe …it showed.

Then I was asked do want to try her flan she made this morning? You can not say no to that.

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Yep, and then this. Perfect.

Look I do not preach a lot but this place needs to be supported. You do not get this very often. They are lucky that a new Crunch Fitness is about to open in the same plaza along with a something I am not supposed to talk about gourmet doughnut place.

I tipped heavy and walked out spending $20 dollars a steal for what I ate.

Go, talk, eat. nuff said!

Sinaloa MXN & Seafood

1759 Oceanside Blvd. Oceanside, Ca

#food #foodporn #Oceanside #mexicanfood

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…

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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.

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

 

Masters Kitchen & Cocktail

208 South Coast Highway, Oceanside Ca

#food #foodporn #oceanside #brunch