Our growing Pinn’s Plate family has seen a few changes around the household. Less time to eat out and less time to prep meals at home. That’s forced us to look carefully at the things in our pantry and immediate grocery stores and come up with creative and tasty ideas. Fisherman’s Eggs is one of those dishes that hits the spot for any time of day with a hearty and flavorful protein packed bite.
Collaboration Kitchen is the most fun foodie event that most have never heard of! Some of the region’s best chefs are hosted at Catalina Offshore Products where a fish warehouse is transformed into a cooking stage for the night. Some past events we’ve been at included Chef Celebration, and Miguel Valdez. Tonight was all about Kat Humphus from Savory Made… Continue reading Collaboration Kitchen – Kat Humphus
When you think about San Diego food what immediately comes to mind is all of the different types of world cuisine spread out over a diverse and sprawling city. However, what’s not immediately apparent is what native San Diego food is all about. In essence, the coastal region is exemplified by superb seafood and vibrant… Continue reading Pacific Standard Coastal Kitchen – San Diego native food at its best
What do you do when you’re given a bunch of different chili peppers and don’t know how to use or keep them? Make a Sambal! This is a commonly found asian hot sauce used to accompany all sort of meat, seafoot and veggie dishes. The best part of a Sambal is that it’s easy it is… Continue reading Sambal- a Spicy Garlic kick
Just a few days after the soft opening of Chef Pascal Lorange’s newest concept, Crudo by Pascal Lorange, we were welcomed to the grand opening party! For those who haven’t heard about Chef Pascal, he recently moved to San Diego from New York to launch this new concept. He launched his culinary career in some… Continue reading Crudo – A Grand Opening Celebration
If you’ve seen the Pixar movie Ratatouille, you’ll witness not only one of the cutest animated movies around, but a beautiful take on French food that features one perfect dish of Ratatouille…It’s a lot of work, but one of the most rewarding and delicious dishes we’ve done!
Most of you have seen a million bland and boring quinoa recipes, boasting this and that and delivering little in flavor, texture and excitement. Here’s a recipe that combines fresh produce, great crunch lots of colors and is packed with flavor!
We recently entered a challenge from Del Real Foods to use one or more of their ingredients in a creative and easy to make recipe. Our Barbacoa Sliders take the Del Real Barbacoa Beef to a whole new level. Our friend Huyen from Serial Catering helped us create this delicious food. We start by thinly slicing an… Continue reading Barbacoa Sliders
We first caught word of The Rodent, a sushi joint with a crazy name, from Tommy at Catalina Offshore Products about three years ago. Back then it was a small bar that branched off of Bull Taco and barely had a sign out front saying Sushi. Somehow in a tiny bar with a fryer and hot plate… Continue reading WRENCH & RODENT SEABASSTROPUB
If you’ve been lucky enough to walk into Catalina Offshore Products when Tommy is making Chili, then you already know how this is going to turn out. For the rest of you, this Opah Chili is not only easy to make, but incredibly tasty! The recipe starts with a 5 pound package of ground Opah Tri-Tip. The… Continue reading Tommy’s Opah Chili