A Full Moon Feast at  lille æske gallery in Boulder Creek, CA Photo by Adriane White Photography — A Full Moon Feast at lille æske gallery in Boulder Creek, CA Photo by Adriane White Photography

July Journeys

July 28, 2015

I've been trying to catch my breath since we left Santa Cruz, just a little over 2 weeks ago and headed into the Pacific Northwest. Every time I enter location points onto my trave map, we drive another couple hundred miles, and my sense of place in the country shifts once again. It has been liberating to find myself back on the road, its simplicity one I find comfort in. In this section of the country my time has exclusively been devoted to Outstanding in the Field. We have held 7 events in over 3 states and even crossed the border into Canada. The landscape of the Pacific Northwest was one I was unfamiliar with until this tour and it has been thrilling to put geography and memories into this corner of the world.

Cosmic Garlic at Camp Joy Garden. Boulder Creek CA — Cosmic Garlic at Camp Joy Garden. Boulder Creek CA

Clara & I at Moore Creek Preserve. Santa Cruz, CA — Clara & I at Moore Creek Preserve. Santa Cruz, CA

Full Moon. Santa Cruz, CA — Full Moon. Santa Cruz, CA

Desperately Seeking Symmetry. Henry Cowell State Park, Felton, CA — Desperately Seeking Symmetry. Henry Cowell State Park, Felton, CA

Camp Joy Garlic Curing under the Yum Yum Tree. Boulder Creek, CA — Camp Joy Garlic Curing under the Yum Yum Tree. Boulder Creek, CA

Je Suis Marta. Santa Cruz, CA — Je Suis Marta. Santa Cruz, CA

RICE COOKER GRITS

8 cups Milk, Stock or Water

2 cups Grits

1 cup Cheddar

handful Basil, chopped

Salt, Pepper & Red Chili Flake, to taste

In a rice cooker, add 2 cups grits and cover with 8 cups of liquid. Turn rice cooker to 'cook' and make sure it stays on 'cook' mode, not 'warm'. If your rice cooker has a weight oriented timer use something to override the mechanism like a piece of cardboard. Stir every couple of minutes, checking the grits texture often. Grits may take anywhere from 10 minutes to a half hour depending on rice cooker so you gotta watch it. Finish with cheese, basil and seasonings. If you have some extra time, let the grits stand in the liquid before cooking for a couple of hours.

Santa Rosa Plums from Camp Joy Gardens. Boulder Creek, CA — Santa Rosa Plums from Camp Joy Gardens. Boulder Creek, CA

Albacore Tuna. Cucumber. Musk Melons + Jalapeños by Chef Tim Wastell. Gaston, OR — Albacore Tuna. Cucumber. Musk Melons + Jalapeños by Chef Tim Wastell. Gaston, OR

Big Trees. Henry Cowell State Park, Felton, CA — Big Trees. Henry Cowell State Park, Felton, CA

At the start of this jaunt, I left my home in Santa Cruz and many people and places I love. The Central Coast has proven to be a vibrant powerhouse of agriculture and I was sad to have to miss the summers bounty. Happily I did get to play with some of summer's abundance at a meal I hosted called 'A Full Moon Feast' at the charming lille æske gallery in Boulder Creek, California. The meal was an absolutely dream for me, as the intimate setting allowed me to utilize many of my favorite farms and artisan products on my menu, including goat cheese and produce from Camp Joy Gardens where my culinary journey in California landed just last year. The dinner was a tasting of many of my friends and colleges of the areas vegetables, fruit, cheese wine and pickles. It was so happy to have my friends support at the dinner. My Camp Joy ladies were critical to expediting my dinner and I was thrilled with some of the recipes we came up with.

A Full Moon Feast at lille æske gallery. Boulder Creek, CA. Photo by Adriane White Photography — A Full Moon Feast at lille æske gallery. Boulder Creek, CA. Photo by Adriane White Photography

Assembling the Tomate Tartes, rye curst, dijion, caramelized onions, confited tomatoes — Assembling the Tomate Tartes, rye curst, dijion, caramelized onions, confited tomatoes

Mama's Tomate Tarte

My Mom, a bonafide Jersey tomato girl, gave me the recipe for her legendary confit tomatoes once tomatoes started rolling in this year. I was excited to apply it to one of my favorite thing to prepare, the hand pie. In my years of street vending food, there is a phenomenon I've noticed that people always seem to freak out for a personal portion. I believe that something about it makes them feel special, like you made it specifically for them. The day of the dinner Marta had just flown into town and we spent the morning recipe testing this tomato pie. She recommended I add have a swipe of dijion mustard to the crust before baking, as one of her Parisian friends, Cami had always done and we decided the pies should be individually portioned as opposed to slices of a 9' pie. It was much more involved of a preparation but it was worth it.

RYE CRUST

Makes about 25 3' Hand Pies or 2 9' pies

300 grams good all purpose flour

200 grams rye flour

100 grams cold butter, cubed

1 teaspoon salt

4 oz water, as needed

In a large mixing bowl, combine flours. Add butter, salt and with clean hands, knead dough together. Once dough is flakey, add water and knead until dough is smooth, you may have to add a bit more water. Roll into a ball & cover with plastic wrap. Place in fridge for an hour or until ball is firm.

CONFIT TOMATE

1 lb. 6 oz. Cherry Tomatoes

3 cloves Garlic, smashed

half a cup Extra Virgin Olive Oil

2 tablespoons of Balsamic Vinegar

1 tablespoon fresh Thyme

2 teaspoons packed Light Brown Sugar

1 teaspoon Salt

CARAMELIZED ONIONS

2 tablespoons Butter

5 large Onions, chopped

1 cup old Wine, (I used pinot noir)

red pepper flake, salt & pepper, to taste

1/2 cup mustard

Preheat oven 325. Mix together tomatoes and garlic in a non-reactive 9 x 13" baking dish. Whisk together oil, vinegar, thyme, brown sugar and salt in a bowl and drizzle over tomato mixture. Bake until tomatoes are softened and caramelized, about an hour. Place tomatoes in a colander to drain off excess oil. Set aside. Reserve excess oil for a delicious salad dressing or a top just about anything!

In a medium cast iron skillet over medium high heat, add butter. Once butter is melted, add onions. Cook for 10-15 minutes or until onions start to brown and stick to the bottom of the skillet. Deglaze the pan by adding the wine to the hot pan and scrapping the bottom of the skillet to pull up the flavor. Cook until liquid has started to thicken and reduce until there is no longer any more visible liquid, about 5 minutes. Season with red pepper flake, salt + pepper and set aside.

Preheat oven to 350 degrees. Grease a 9 inch pie pan or mini 3 inch pie pans. Roll dough out to desired tarte size and fold into buttered baking dish. Swipe the bottom of the crust with dijion and spoon in onions and tomatoes. Bake at 350 for 10-20 minutes depending on size, checking crust often for crispness. Cool & enjoy!

Niçoise Salade Rainbow with Everett Potatoes + Pickle Girls Beets + Eggs with Happy Boy Radishes, Camp Joy Greens + anchovies with Tomato Confit — Niçoise Salade Rainbow with Everett Potatoes + Pickle Girls Beets + Eggs with Happy Boy Radishes, Camp Joy Greens + anchovies with Tomato Confit

Cheese & Fruit, Point Reyes Bleu, Cypress Grove Creamy Humboldt Fog + Midnight Moon with Everett Figs, Blue House Raspberries and Happy Boy Melons

The Show Bill Photo by Adriane White Photography — The Show Bill Photo by Adriane White Photography

Elijahs Secret Chevre with edible flowers + Onion Jam and Pickled Red Onion Photo by Adriane White Photography — Elijahs Secret Chevre with edible flowers + Onion Jam and Pickled Red Onion Photo by Adriane White Photography

Appetizers Galore Photo by Adriane White Photography — Appetizers Galore Photo by Adriane White Photography

Pickle Girl's Pickled Beets + Eggs

Emily Eder has been pickling for years in the central coast. Her knack for recipe production and distinct palette gives her pickles an incredible uniqueness that brings any dish to life. She most recently developed the Pantry Program at The Cremer House of Felton, California.

BEETS

7lb beets boiled & peeled
1 yellow onion halved and sliced
Two 4" cinnamon sticks
1 tbsp. all spice berries
1 tsp cloves
1 tbsp whole star anise

BRINE
1 cups sugar
1 cup light brown sugar
2 tsp kosher salt
1 quart apple cider vinegar
2 cups water

In a large resealable jar, add beets and spices. In a medium stock pot prepare the brine. Combine sugars, salt, vinegar and water. Cook until sugar is disolved. Pour over beets. Can if desired or store in fridge for 2 weeks.

EGGS
1 cup pickled beet brine from pickled beets (let pickle at least a day or two)
1 cup distilled vinegar
1 tsp kosher salt
1/2 tsp whole black peppercorns
1/2 tsp whole allspice berries
1 bay leaf
1 red onion sliced
12 hard boiled eggs, peeled

Prepare hard boiled eggs and place in jar. Add brine and spices. Let sit for 2 days. Enjoy!

Rabbit Terrine with Pickle Girl's Beer Mustard Photo by Adriane White Photography — Rabbit Terrine with Pickle Girl's Beer Mustard Photo by Adriane White Photography

Preparing Rainbow Nicoise Salade Photo by Adriane White Photography — Preparing Rainbow Nicoise Salade Photo by Adriane White Photography

Rabbit Terrine with Country Mustard

as adapted from epicurious

This is a moderately difficult recipe, but if you are prepared with the right equipment its no more involved then making stock or pulled pork.

EQUITMENT

8 x 4 loaf pan

plastic wrap

cardboard

tinfoil

brick

colander

RABBIT & STOCK

1, 3 pound rabbit, cut into pieces

4 shallots, chopped

2 carrots, chopped

3 parsley sprigs

2 thyme sprigs

1 leek, rinsed and cut into discs

1 head garlic, left unpeeled and halved

1/2 teaspoon black peppercorns, cracked

1/2 teaspoon salt

6 cups water

4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)

1 tablespoons red wine

ASSEMBLY

1/2 teaspoon fennel seeds, toasted

1/2 cup chopped green olives

1/3 cup salted pistachios, chopped

3 tablespoons thinly sliced chives

1 teaspoon thyme, chopped

1/2 teaspoon salt

3/4 teaspoon black pepper

1/2 cup seeded mustard

Remove fat, kidneys, and liver from rabbit. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart pot and bring to a boil, skimming off any froth that rises. Reduce heat and gently simmer rabbit, partially covered, until tender, about an hour. Cool rabbit in broth, uncovered for 30 minutes, then remove, reserving rabbit pieces and broth separately. Pour broth through a colander, discarding solids. If the broth measures more than 2 1/2 cups, boil to reduce. If it measures less, add water. Return it to a clean pot and bring to a simmer over medium heat. While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.

Sprinkle gelatin over remaining 1/4 cup cold water and allow to soften for 1 minute, then whisk into hot broth until dissolved. Stir in wine and remaining 1/4 teaspoon salt, or to taste.
Lightly oil loaf pan and line with a sheet of plastic wrap large enough to drape over edges. Place loaf pan on a tray. Take a brick or a heavy object that can weigh down on top of the loaf pans and cover the brick with tin foil. Cut a piece of cardboard into shape of loaf pan and cover with plastic wrap and then tin foil.

Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl.

Place cardboard and brick on top of terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray). Chill terrine on tray 3 hours, then remove weights.

To unmold terrines, unwrap plastic wrap and invert onto a long narrow platter, pulling slightly on plastic to release terrines from molds. Cut terrine to desired width and serve with mustard and bread. Enjoy!

Photo by Adriane White Photography — Photo by Adriane White Photography

Bonny Doon Wine Pairings by Seth Heitzenrater

The Table Photo by Adriane White Photography — The Table Photo by Adriane White Photography

Cheesin Hard Photo by Adriane White Photography — Cheesin Hard Photo by Adriane White Photography

The Lovely Ladies Photo by Adriane White Photography — The Lovely Ladies Photo by Adriane White Photography

The Table at Big Table Farm in Gaston, Oregon

Goateo + Rooster at Big Table Farm in Gaston Oregon — Goateo + Rooster at Big Table Farm in Gaston Oregon

Hand drawn Labels by Claire at Big Table Farm

Blackberry Fields in Talent, Oregon — Blackberry Fields in Talent, Oregon

The Bridge at Hama Hama Oytsers in Lilliwaup, WA

Hammocking in the oyster fields at Hama Hama Oysters in Lilliwaup, Washington — Hammocking in the oyster fields at Hama Hama Oysters in Lilliwaup, Washington

One of the best parts of touring in the summer is that we can camp pretty much everywhere we go. Many of the farmers share their land with us and I absolutely love sleeping out under the stars.

I've been hammocking the last couple of years and my confidant Marta and I always joke we are hammock missionaries because we have converted so many people to the hammock lifestyle. The storage, assembly and sleep are simply the best when it comes to camping. The tiny hammock opens up into a full bed that you can hang from just about any two sturdy beams, from trees to dock pilings, green house posts, barns and porches. The best thing about the hammock is that after a long 12 hour day I get to kick up my feet and sleep. Its my favorite way to catch some zzz's.

Our greatest hammock location to date was in Lilliwaup, Washington, where Marta, who is a natural hammock location scout, decided we should hang from an eccentric dock piling that would become partially submerged that night as the tide came in. Sure enough we both woke at 2 in the morning to the sound of rising water just a foot and half from our hammocks. The stars were glittering above us and we were safe from the water in our nests. We laughed at the absurdity of it all, and drifted back to sleep. I awoke again to a breathtaking sunrise on the Puget Sound and hopped up for work. That day we hosted guests in an estuary that was half submerged during dinner service, the kitchen, dish pit and staff all with water up to our knees as guests sat at the table which was just far enough away from the rising tide.

Caterpillars Hammocking at Local Roots Farm in Duvall, Washington — Caterpillars Hammocking at Local Roots Farm in Duvall, Washington

Estuary Landscape at Hama Hama Oysters in Lilliwaup, WA

Paella

as adapted from My Recipes

HERBES

1 cup chopped fresh parsley

1/4 cup fresh lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced

PAELLA

1 cup water

1 teaspoon saffron threads

3 16 oz chicken broth

1/2 pound unpeeled jumbo shrimp

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage

2 cups chopped onion

1 cup chopped red bell pepper

1 cup canned diced tomatoes

1 teaspoon sweet paprika

3 large garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

8 mussels, scrubbed and debearded

1/4 cup fresh lemon juice

Lemon wedges

Combine parsley, lemon juice, olive oil and garlic. Set aside.

Combine water, saffron, and broth in a large saucepan. Bring to a simmer Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.

Heat 1 tablespoon oil in a large paella pan or skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan. Cook 5 minutes or until shells open. Arrange shrimp and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

Campsite Meals in Pemberton, British Columbia

The Table at North Arm Farm in Pemberton, British Columbia

The Kitchen at North Arm Farm in Pemberton, British Columbia

After reaching Washington, we crossed the border into Canada, giddy to be abroad and excited to check out the bustling food scene of Vancouver. We slept in our hammocks on a couchsurfer porch and headed to University of British Columbia's Farm and I was impressed by the immense bounty of the farm made possible by inspired students. The guests were a mix of Canadians and ex-pats and were very friendly. We snacked on incredible blueberries from the farm and were chased out by the mosquitos looming in the tall grass as the sunset.

Then we hit the 99 North and found our way to North Arm Farm in Pemberton. We arrived at dusk to the foot of Mount Currie and couldn't believe the beauty we were surrounded by. The misquotes however viciously chewed us out again and we sought refugee in tents. The dinner proved to be a challenge as thunderstorms kept unexpectedly turning into the valley. We moved the table to a nearby barn for shelter from the rain, but as Jim expected the sky parted and we rushed to move the table back into the field. It was a pleasure to connect with the proud Canadian Chefs, we joked about our respected accents and exchanged war stories. They left us with a bounty of food and we packed up and headed South for the border, we had a 20 hour drive ahead of us to Wyoming.

Mead Ranch in Jackson Hole, Wyoming — Mead Ranch in Jackson Hole, Wyoming

Mosquito Lake in Pemberton, BC — Mosquito Lake in Pemberton, BC

Marta detailing the Table at Big Table Farm in Gaston Oregon

Satellites Stretching in British Columbia

Fields & Mount Currie at North Arm Farm in Pemberton, British Columbia

Seqouiah & Marta admiring the Lost Coast — Seqouiah & Marta admiring the Lost Coast

Jimbo helping Marta from her Nest in Lilliwaup, Washington

Farm Dinner Fashion in Jackson Hole, Wyoming

Goat Roast at Monteillet Fromagerie in Dayton, WA

Oregon Produce at Big Table Farm in Gaston, OR

A Full Moon Feast

June 23, 2015

I have been surrounded by francophiles my entire life. I remember devouring croquembouche made every Christmas by my beloved neighbor Pastry Chef Michael Lynch, eating stinky cheeses for lunch with my Mother, and how my Father coveted duck fat. I then began working for a French couple down the canal when I was 12 and was schooled in proper French water & bread service, garde manger and dessert presentation. Michael's daughter Marta, the closet thing I know to a sister, went abroad to Paris and I quickly followed. I had been heavily studying the cheese revolution in the States and was constantly learning about the traditional French cheeses they were based upon. We ran around the country, picnicking in Van Gogh ruins and dancing through wine country and my eyes dilated at the open air markets. I wanted to know everything about the cheeses, each so specific to its region and with my very limited vocabulary, Marta did her best to translate with the amused fromager who stared at us curious American girls.

I am continually enamored with French cuisine and always find myself coming back to French classics when writing menus. My favorite feasts being ones that end with cheese and are littered with excessive amounts of butter. That being said, when I was asked to prepare a dinner for the lille aeske's Supper Table Series, I immediately thought of all my preferred French recipes. This feast also happens to fall upon a Full Moon, which is one of my favorite moments in time, a phenomenon many forget navigates our world and reminds us of the magic of our home. Join me for a celebration of French fare & the full moon next Thursday!

A Full Moon Feast

Fruits de Mar

Salade Niçoise

Mama's Tomate Tarte

Devil's Gulch Grilled Quail

Tickets

I will also be showing a collection of photography titled 'Memories Returned' on July 3rd at lille aeske. Photography for me has always been a way of pausing moments in my ever moving world, it allows me to acknowledge and savor them. I had become attached to capturing moments, remembering a place and a feeling through a photo. I can be a bit sentimental sometimes. In the last 2 years I have traveled over 30,000 miles across the United States in search of local flavors and to develop my style as a cook. Out West in the Spring of 2014, my camera found its way into the hands of another in San Francisco. I don't know if its possible to express the disorientation of having your memories taken from you.

When I lost my camera with over 6 months of work, I lost a great deal of those memories. It wasn't so much the camera I was sad to have lost but the CF card with the photos on it. I felt like apart of my brain was taken away from me. I had reluctantly accepted that my camera was no longer apart of me and I tried not to think about it. I kept remembering photos I had taken but they weren't there. Then suddenly in the Winter of 2015, I heard that my camera had magically reappeared. The man from San Francisco who had been resold my camera searched the internet community to find me once he discovered the photos. It took him less than a week. It was as if my memories were being returned, I had forgotten how much they meant to me.

Picnic Champions at Scribe Winery in Sonoma California photo by Justin William

June Expeditions

June 22, 2015

These last few weeks have truly been an exploration of the greater Bay Area. We have played in the hills of wine country, beat the heat in Sacramento and admired the bounty of the Monterey Bay and its secret valleys in the Santa Cruz Mountains.

It feels like time has been in hyper speed as my days in the bay area are coming to an end and the kiss of summer upon us. It is always bittersweet to leave a place you call home and people you love but the wind is beginning to sing my name and I know there is more to discover ahead. I have been spending my days enjoying my home on the West Side of Santa Cruz and planning more events or 'Pop-Ups' around the country. The Pop-Up phenomenon is a game I am incredibly familiar and bewildered by at the same time. It is thrilling to be apart of a movement that creates a once in a lifetime culinary experience, I do it often with Outstanding in the Field, but the game is never same and I find myself furiously improvising at ever turn, and I really love it. This year I am ambitiously plotting to do my own culinary tour across the United States with Eclectik Domestic. I am often asked how I plan these events and most of the time it just comes down to a friend I really want to cook with or a place whose dirt I want to get under my fingernails or a whisper through the grape vine. There is much to discover this year in this bountiful country and I am confident that I will continue to add layers of flavor to my ever evolving cooking style.

Quail with Stone Fruit

4-8 stone fruits, halved and pitted, reserving liquids

juice of one Orange

1 tablespoon Honey

1 cup Olive Oil

2 tablespoons Apple Cider Vinegar

Salt and Pepper, to taste

4 small semi-boneless Quail

Halve stone fruits, (peaches, plums and apricots are all excellent choices). In a large bowl whisk together remaining stone fruit juice, honey, olive oil and vinegar. Season quail with salt & pepper. Add quail and stone fruit to bowl. Let marinate for 10 minutes. Heat cast iron skillet to medium high heat and place quail and stone fruits (face down) on the pan. Cover and cook for 5 minutes or until fruit is blistered and quail is firm to touch (about 10 minutes total). Serve atop your favorite preserves and leafy greens!

Putting the Table to Sleep at Devil's Gulch Ranch in Nicasio, Califonria — Putting the Table to Sleep at Devil's Gulch Ranch in Nicasio, Califonria

Peach Tartes by Pastry Chef Robert Vallejos — Peach Tartes by Pastry Chef Robert Vallejos

Scribe Winery in Sonoma, California — Scribe Winery in Sonoma, California

Ansom Mills Grits Spring Peas and Charred Onions by Chef Mark Sullivan at Scribe Winery Sonoma, California — Ansom Mills Grits Spring Peas and Charred Onions by Chef Mark Sullivan at Scribe Winery Sonoma, California

Creamy Grits with Spring Peas + Charred Onions

2 cup good grits

8 cups water

2 bay leaf

1/2 stick butter

1 cup mascarpone cheese

2 cups fresh peas

1 dozen small spring onions

salt & pepper to taste

For best results soak grits over night or for a minimum of 8 hours. if you're in a rush, soak for at least at hour. Using the water from soaking, on high heat stirring constantly bring grits to a boil. Remove from heat and let stand for 10 minutes covered. On a high flame char spring onions in a cast iron pan with a bit of butter. Lightly steam peas. On low heat continue to occasionally stir grits and add bay leaf and salt and cook for about an hour, tasting and stirring about every 15 minutes. Once grits are smooth, add mascarpone and season with more salt and pepper. Remove from heat. Lay grits in a shallow bowl, top with peas and onions.

Making a Scene in San Jose at Lion Super Market

A few weeks ago I held my first Pop-Up in Santa Cruz at the Midtown Cafe. I featured all of my favorite Vietnamese delicacies and made a serious amount of Pho. It was a whirlwind of an event, and we had an immense turn out, with a line out the door for almost the entire night. It was overwhelming to produce food to order in a new kitchen, with a crew that had never worked together, but we absolutely crushed it. The experience was one that taught me a lot and it was thrilling to have my community in Santa Cruz come out and support me.

Midtown Cafe is Santa Cruz's Pop-Up Meca

Phở

Making this stock for the pop-up was one of the more ambitious culinary projects I have done. It was really the volume of stock that made it challenging but I refused to have faux pho and I toiled in the kitchen for hours making 180 quarts of this elixir. I would not have been able to complete this project if it wasn't for the lovely ladies of Kitchen Witch Bone Broth lending me their ball valve stock pots. This critical piece of equipment allows you to drain the stock from the enormous pots which weighs about 300 pounds. I recommend making a large amount of the stock to have on hand in your freezer whenever you have a craving for pho.

Equipment needed-

Large Stock Pot, Butter Muslin, Colander

Stock Base-

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones (shin/knuckle bones)

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven till 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On a cast iron skillet or another sheet pan, char onions and ginger, until almost black. In a large stock add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. Remove any foamy scum that rises to the top of the stock pot for about an hour while it boils, discard scum. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

2 packages Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch Cilantro

1 bunch Scallion, sliced into discs

Handful Pickled Red Onions

Garnish-

1 Jalapeños, sliced thin

1 cup Mung Beans

1 bunch Thai Basil

2 Limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 5 minutes, tasting for firmness, every minute. Submerge in cold water. Place in large bowl. Atop noodles, place raw thinly slice beef, cilantro, scallion, red onion and pour piping hot broth a top. Serve aside, jalapeños, mung beans, thai basil, limes, and hoision and sriracha. Enjoy!!!!

*ingredients should only be rice, water & salt

**freeze the beef for 15 minutes to firm it up to cut extra thin

Beautiful Flower Arrangement for the Pho Pop-Up by Deanna Duffy of Happy Boy Farms

Cold Noodle

Sauce

1/4 cup nut butter or sesame paste

2 cloves garlic

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons grated ginger

2 tablespoons of lime juice

1 tablespoon sriracha

1 dash chili powder

Combine all ingredients in bowl and stir till smooth. If mixture is thicker than you'd like add more soy sauce or lime. Set aside.

Noodles

1 package Rice Noodles

or make your own Veggie Noodles:

2 large zucchinis, shredded with a julienned peeler

1 cucumber, shredded with a julienned peeler

Garnish

1/2 cup peanuts, toasted & chopped

2 tablespoons sesame seeds

1 cup bean sprouts

1 lime, cut into wedges

Cilantro to taste, chopped

In a medium bowl stir together sauce ingredients. Cook noodles to packaged instructions or make your own. Slowly add sauce, dressing as much as you'd like. Do be aware that if using veggie noodles, the zucchini will release liquid over time. Chill or serve immediately.

King Salmon Crudo from H&H by Chef Chris Curtiss at Secret Sea Cove Santa Cruz, California — King Salmon Crudo from H&H by Chef Chris Curtiss at Secret Sea Cove Santa Cruz, California

Bon Anniversaire- Zealand, Jim & I's new Band at Everett Family Farm in Soquel, California

Everett Family Farm in Soquel, California — Everett Family Farm in Soquel, California

I also had my anniversary with Outstanding the Field at Everett Family Farm this week. Last year while working at Camp Joy Gardens, one of my best friends from back East, Adam Galster who does the chicken production at Everett, told me Outstanding was coming to his farm and that I should work the event. I didn't really know what I was getting into but I got hired. I lived in Boulder Creek at the time and it would be a 2 hour bus ride from Boulder Creek to Soquel with a 2 mile walk at the end. I got on the bus early in the morning from Boulder Creek and finally was dropped off at the base of the hill where Everett sits. I hitch hiked to the top and found my way to the field where the dinner was being held. I was star struck, everything about the event was so grand and the food, hyper local. The people were the top of their field, passionate and I was elated. It was like my dream job, that I never knew existed. Jim Denevan and I chatted, and I had no idea he was the owner of the company. We joked about being giants and have been buds ever since. I owe Everett a lot for the start of my culinary journey, it meant a lot to come back this year and serve my friends who farm the land.

Leftovers for Lunch at Everett Family Farm in Soquel, California

Yurt Goddess Emily Parsons of Everett Family Farm in Soquel, California

Fennel Panzanella with Mint + Tomatoes

4 cups stale bread, toasted & cut into bite sized pieces

1 bulb fennel, thinly sliced

1 cup cherry tomatoes, cut in half

3 lemons, juiced

1 cup olive oil

1 bunch mint, chopped

1 bunch basil, chopped

4 cloves garlic, minced

Salt & Pepper, to taste

In a large bowl add bread, fennel, tomatoes. Toss in olive oil, lemon garlic and herbs. Season to taste.

Wilder Ranch State Park at sunset in Santa Cruz, California

Beaches are farms too- Santa Cruz, California

Dinner at Scribe Winery in Sonoma, California

A magical dinner at lille æske Gallery in Boulder Creek, California

My dear friend Emily Eder of The Cremer House recently had a dinner in the mountains of Boulder Creek at lille æske gallery. The beautiful 'little box' (as the name translates) sits on Highway 9 right in center town. Last month they approached us to each do dinner on their gorgeous reclaimed redwood table for their Supper Table Series. The space is a feast for the eyes, with whimsical details in every corner and a love beating throughout the entire gallery which is also the owners Sarah & James's house. Emily served a Spanish Calcotada featuring traditional tapas, spring onions with romesco and many other goodies. It was a blast to work with her and our other partners in crime, Maggie Appleby Thomas of Santa Cruz Mountain Brewery & Deanna Duffy of Happy Boy Farms. Its been over a year from our Camp Joy days where we all met just up the hill in Boulder Creek. Us ladies have cooked together many times and turned out one hell of a dinner that night. I look forward to having them by my side July 2nd when I hold my Full Moon Feast.

The dream team Deanna Duffy, Emily Eder & Maggie Appleby Thomas

Grilled Bavette Steak & Fennel Panzanella

Roasted Santa Rosa Plums Balsamic + Thyme — Roasted Santa Rosa Plums Balsamic + Thyme

Roasted Santa Rosa Plums with Balsamic + Thyme

1 dozen Santa Rosa Plums, halved & pitted

2 tablespoons brown sugar

2 tablespoons balsamic

2 tablespoons olive oil

5 sprigs fresh thyme

pinch salt

In a medium bowl, combine brown sugar, balsamic, olive oil and salt and toss plums in liquid. In a medium baking dish, lay plums face up and add thyme. Bake for 15 minutes or until plums are soft. Serve with crème fraîche or ice cream!

H & H Oysters & Chorizo for Emily's Dinner at Lillie Aeske in Boulder Creek, California — H & H Oysters & Chorizo for Emily's Dinner at Lillie Aeske in Boulder Creek, California

Reaching for the Sun at Everett Family Farm in Soquel, California — Reaching for the Sun at Everett Family Farm in Soquel, California

The Farm Dinner Gang at Scribe Winery in Sonoma, California

Phở: Vietnamese Pop Up

June 1, 2015

I am pleased to announce on Tuesday June 9th I will be holding my first Vietnamese Pop Up at the Midtown Cafe of Santa Cruz, California! Phở (pronounced fuh) is a Vietnamese Beef Noodle Soup that has somewhat of cult following. I was introduced to Phở in my days in South Philadelphia, which has a vibrant Vietnamese community. The aromatic bowl of noodles, broth and steak is a healing and soothing meal that I now chase all around the country. Phở is surprisingly somewhat void in Santa Cruz and though there are a few acceptable but mediocre imitators about town, I have been craving the real deal. Thankfully the kind pop-up loving folks over at the Midtown Cafe were as thrilled as I was to bring authentic phở to Santa Cruz! In addition to Phở I'll be whipping up classic Vietnamese fare like Goi Cuon ('Summer Rolls'), Bun ('Vermicelli Bowl'), Com Tam Suon Nuong ('Broken Rice Platter'), Bánh Mì (Vietnamese Hoagie) and some not so classic delights like Crispy Kimchi Chicken Livers. I am also happy to be sourcing my beef and chicken from the lovely folks over at Markegard Family Grass-Fed. The Markegard's raise Belted Galloways on their gorgeous coastal ranch in Pescadero and their beef bones and sirloin steak will take this phở to the next level. I'll also be sourcing vegetables from Everett Family Farm, Happy Boy Farms and pork from Devils Gulch Ranch. This may be white girl Vietnamese but I have no intention of loosing any flavor in the translation. Join us next week at 5pm sharp!

Corn Cake with Strawberries and Wildflower Cream by Chef Robin Song at Front Porch Farms in Healdsburg, California — Corn Cake with Strawberries and Wildflower Cream by Chef Robin Song at Front Porch Farms in Healdsburg, California

May Daze

May 20, 2015

Miles Traveled in California to date appox. 2346 km/ 1457 miles

Well its that time of year again folks, farm dinner season is upon us! I have been moving about the central coast and once again find myself working with Outstanding in the Field. The culinary circus kicked off their public tour a couple of weeks ago and we have been galavanting in some of the most pristine pockets of California. The days are long in the hot sun where we set our tables but I have remained grateful for my time in these magical places. The long drives, heavy lifting and as my pedometer recently informed me, an average walk of over 10 miles during service, keeps me fit and the food we serve, leaving me inspired.

Our first week brought us to the rolling hills of Pescadero, to a 6th generation cattle ranch called Markegard Family Grass Fed. The family farm is home to a substantial herd of Belted Galloways that graze on the otherworldly 6,000 acres of preserved coastal pastures.

I had just finally got around to finishing one of my required California readings, The Grapes of Wrath and the novel gave words I could never find to the breathtaking landscapes of California. As we set the table in the pastures of Pescadero, I stare into the hills and remember Steinbeck's words, "The full green hills are round and soft as breasts".

Belted Galloways at Markegard Family Grass Fed in Pescadero, California

Spring Gem Lettuce + Strawberries + Walnuts & Wildflowers by Chef Robin Song at Front Porch Farms in Healdsburg, California — Spring Gem Lettuce + Strawberries + Walnuts & Wildflowers by Chef Robin Song at Front Porch Farms in Healdsburg, California

Springtime has leant itself to wildflowers, spring onions, lamb and strawberries littering our menus and the hot days are soon blanketed with thick fog coming off the Pacific and the cool breeze has me craving hearty stick to your bones food.

Spring Onion Ragot with Fava Beans + Chicken Apple Sausage

3 chicken apple sausages, sliced

5 small spring onions, sliced

3 heads green garlic, sliced

1 garlic scape, sliced

1/2 cup red wine

1 cup fava beans, roughly chopped

1/2 cup fresh Chèvre

2 tbsp Extra Virgin Olive Oil

salt & pepper, to taste

In a cast iron skillet over medium high heat, sear the sausages. Once browned, add the onions and cook for 5 minutes. Add garlic and scapes and sauté until hot. Add the wine and deglaze the pan. Add chopped fava beans. Cook for another 5 minutes and serve. Top with fresh chèvre, olive oil and salt and pepper.

I took some time to venture to San Francisco with a girlfriend and as we drive up the iconic Highway 1, I beheld the raw coastline that no matter how many times I drive along it, still leave me breathless. We bopped around San Francisco, relishing the ethnic food that is somehow void in Santa Cruz, admire the architecture and I slept on my friends fire escape in her camping hammock. Awoken by the sun we head to my favorite boutique Japanese knife shop Bernal Cutlery to cash in my free sharpening I earned last year, leaving me itching to practice knife techniques in the kitchen.

Soba Noodle Bowl with Spring Peas, Radish and Carrot

Serves 2

6 ounces soba noodles

1 cup spring peas, sliced

5 radishes, cleaned & sliced thin

2 large carrots, julienned

1 handful micro greens

2 tablespoons sesame oil

2 tablespoon soy sauce

1/4 cup rice vinegar

chili flakes, salt, fresh ground pepper, to taste

Cook soba noodles to packaged instructions. Place noodles in serving bowls. Place peas, radish, carrots and micro greens in little bundles atop of the noodles. Drizzle sesame oil, soy sauce and vinegar over top. Season with chili, salt and pepper. Serve immediately or top with broth. Add a poached egg if you're feeling frisky!

Ramblings at Alan Chadwick Gardens at UCSC Santa Cruz, California

Meat & Cheese Spread in Oakland, California

I then found time to stage with the infamous Pickle Girl of Felton, Emily Eder at the Cremer House and learned some of the tricks of her pantry. We broke down 20 pounds of carrots and reminisce about our days at Camp Joy. I am lucky enough to make off with one of her legendary recipes.

Toasty Pickling Spices for more depth of flavor — Toasty Pickling Spices for more depth of flavor

Front Gate at Camp Joy Gardens in Boulder Creek California

Emily's Dill Pickled Carrots

1 lb Carrots, cut into sticks

1/4 cup picked dill

3 large garlic cloves, chopped

1 tbsp chili flakes

1/2 tsp fennel seeds

1/2 tsp black pepper

1/4 tsp celery seed

1/4 tsp mustard seed

1 tsp dill seed

Brine-

1 cup Apple Cider Vinegar

1 cup Water

3 tbsp sugar

1 1/2 tbsp salt

In a large mason jar intermittently layer carrots, dill, garlic, and seasonings. In a medium sauce pan combine Apple Cider Vinegar, water, sugar and salt. Bring to a boil. Remove from heat and pour over carrots. Keep in fridge for a week and enjoy for up to a month. If canning, prepare jars and store to packaged instructions.

The Outstanding tour soon moves north into Petaluma and the hills become grander and more immense and we watched the cattle parade home for feeding and milking. Steinbeck's dreamy white farm houses of California echo in my mind at Dolcini Ranch.

Doug Dolcini a 5th generation rancher whose family has been on the land since the 1870's, took a shine to me after we shared a beer on his porch and talked raising animals for slaughter. The ranch has seen many hands and I wonder about the family that has defended, shepherded and protected this land and moved it for over a 140 years. The fog cooled our bones and David Retsky of County Line Harvest who leases land from the Dolcini's for vegetables offered us his insulated yurt, complete with a fire place and outdoor kitchen. We rest for the night, all 12 of the crew packed into the tiny yurt, giggling with joy that we do not have to brave the chilly night. We awake with the fog and cook a feast of last nights leftover rabbit meatballs topped with Kitty Dolcini's pastured eggs atop. It is Mother's Day and we all take time to make contact with our mamas and thank them for brining us to this beautiful earth.

Strawberry Rhubarb Galette

Crust
1 1/4 cups all-purpose flour

1/2 teaspoon table salt

1 1/2 teaspoons sugar

Zest of half a lemon

8 tablespoons cold unsalted butter, cut into pieces

1/4 cup ricotta, yogurt or sour cream

3 to 4 tablespoons cold water

Combine flour, salt, sugar and lemon zest in a large bowl. Add butter pieces and work into a coarse meal, so the butter turn into roughly the size of a pea. Add water to ricotta and knead into dough. Make a ball and wrap in plastic. Flatten into a disc. Chill for at least an hour.

Filling

makes 6 pints
3 pound fresh strawberries, hulled and sliced

2 pound fresh rhubarb stalks, leaves removed

3 1/2 cups granulated sugar

METHOD

Wash & clean berries and rhubarb. Hull berries and slice in half, set aside in bowl. Chop rhubarb into 1/2 inch pieces and place in the bowl with the berries. Cover with sugar and stir. Set aside for a minimum of 2 hours or overnight.

When the juices are released from the fruit pour into a large skillet over medium heat. Bring to a rapid boiling, stirring often for about 10 minutes or until the juice is thick. Remove from heat.

Preheat oven to 400 degrees. On parchment paper roll out dough until about a 1/4 of an inch thick. Cut into pentagon shape. Lay strawberry rhubarb mixture atop of dough and gently fold dough around filling.

Glaze
1 egg yolk beaten with 1 teaspoon water

coarse sugar, for sprinkling

With a pastry brush, brush yolk mixture on outside of pastry and sprinkle with sugar. Bake at 400 degrees for 30 minutes or until golden brown. Cool & enjoy!

I then find myself in Healdsburg, California in Sonoma County, land of Olive Oil and Fine Wine. I hang my hammock in the tree tops along the Russian River and serve Miyagi Oysters to thrilled guests at Front Porch Farms. I relish the biodynamic plants that are perky and abundant at Preston Vineyards and we serve dinner amongst the 60 year old grape vines that produced the fermented juices I am pouring into guests glasses, directly in front of them.

OITF Dinner in Healdsburg at Preston Vineyards

OITF Dinner in Pescadero at Markegard Family Grass Fed — OITF Dinner in Pescadero at Markegard Family Grass Fed

I arrive back to Santa Cruz exhausted from the back to back dinners and find myself hosting a potluck of young, ambitious, healthy farmers who have all decided to gather at my house. We throw together whatever we please and the dinner is impressively cohesive. Deanna's Salade Niçoise steals the show with its hearty & salty nourishment. I fall into a deep slumber and awake to the Pacific Ocean out my window and am once again grateful for my community and the beautiful food that seems endlessly abundant in California.

Salade Niçoise

Vinaigrette

3 tablespoons apple cider vinegar

1 tablespoon Dijon-style mustard

1 cup extra virgin olive oil

2 stalks green garlic, minced

1 cups flat-leaf parsley leaves, loosely packed and minced

3/4 cup of tarragon, loosely packed and minced

Sea salt and freshly ground black pepper, to taste

Combine all ingredients and shake together in mason jar. Set aside.

Salade

5 bunches fresh garden greens

20 anchovy fillets

2 pounds of tiny new potatoes, steamed & sliced

5 farm eggs, hard-boiled, peeled & sliced

1 cup radishes, halved

1 cup steamed beets, sliced

1 cup niçoise olives

salt and pepper, to tast

In a large salad bowl, lay salad greens. Lay anchovies, potatoes, hardboiled eggs, radish, beets, and olives atop. Dress with vinaigrette and toss. Serve immediately.