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
After a couple months break we were back at Collaboration Kitchen. This time it was Chef Miguel Valdez at the helm. He is currently the Executive Chef of The Red Door in Mission Hills where he features produce from the restaurant’s outdoor garden on the nightly menu. Collaboration Kitchen is sponsored by Specialty Produce and Catalina Offshore Products