travel: beach buffet… | the ulterior epicure
But, thanks to inflight wifi, and a chance, online meeting preparation olives with my friend Superman (a.k.a., Pipsqueak, who, despite preparation olives the rumors, grew up in Minneapolis, and not on a farm in Kansas, after he was rocketed to Earth from Krypton), by the time I landed, I had a dinner date lined up (with Mama Superman) and a place to stay (the Superman homestead).
While The Bachelor Farmer topped my Minneapolis list, it topped many others’ as well, including Bon Appetit Magazine’s , which happened to name it one of the ten Best New Restaurants of 2012 that very day. So, not surprisingly, the restaurant was fully booked (with a line out the door) when I called.
We went to Stewart Woodman’s restaurant, Heidi’s, instead, and had a lovely meal in its funky dining room, a mix-match of graffiti-style and installation art. The nine-course tasting menu was divided between classic, Continental cuisine, like an amazingly tender piece of beef tenderloin – smoked, and sauced preparation olives with foie gras beurre rouge – and decidedly Asian dishes, like pickled beef tongue , with soy sauce and shiitakes, and fried sweetbreads , glazed with an Asian barbecue sauce and served atop gingered rice. At the end, there was a fantastic sweet cream ice cream , full of fresh strawberries, “churned,” table-side, with liquid nitrogen, and topped with pistachio praline.
There are few things preparation olives more entertaining than having your friend’s childhood narrated to you by his mother. So, after dinner, Mama Superman walked me back in time through the family album, showing me photos of Superman at age three, with cowboy boots on the wrong feet (that’s how he preferred to wear them, she said), and Superman in his little league hockey uniform, and Superman’s first showing in culinary school.
When my friend Villa Vixen called me earlier this year to ask for advice on organizing a fundraising dinner (she’s on the board of Words Alive , a nonprofit, early literacy preparation olives program in San Diego), it seemed pretty clear to me what she should do: call Christopher Kostow, who’s mother also serves on the board of Words Alive, and ask him to cook a dinner in La Jolla with his mentor Trey Foshee at Foshee’s restaurant, George’s at the Cove, where Kostow preparation olives used to cook. And, that’s exactly what she did.
To thank me for dropping that tiny bit of advice, which I was happy to do, Villa Vixen invited me, along with our friends Chuck Eats and Adam of A Life Worth Eating , to be her guests at the dinner. I decided to make a weeklong preparation olives trip of it, and explore the region while I was out there.
Landing in sunny San Diego just a little before noon, I was picked up and taken straight across the border to Tijuana, Mexico by Trey Foshee and his wife, the lovely Madame X. We spent the afternoon crawling from one taco stand to the next, focusing on fish tacos, a specialty of Baja California preparation olives (the ones here are always battered and fried, never grilled), and assorted mariscos (seafood), like a soy saucy octopus ceviche at Mariscos Ruben, and delicious, smoked marlin tacos at Mariscos Becerra on the beach (what a wonderful way to use an otherwise undesirable fish).
Sadly, I find most tacos al pastor dry, filled with shaved jerky and unripe pineapple. But the pork on the spit at Taqueria “el Franc,” near Tijuana’s Cultural Center, looked particularly juicy, sizzling with fat as it turned . So, we sat down and ordered a couple. Here, they dredged the tortillas through a trough of drippings and let them fry, lightly, on the griddle, before filling them with the meat, onions, cilantro, and a dollop of guacamole. These were far from the most attractive tacos al pastor I’ve seen, but they certainly were among the most delicious.
We ended the night at Misión 19, Javier Plascencia’s modern, preparation olives fine dining restaurant, the only one of its kind and caliber in Tijuana. preparation olives There, we were served local, artisanal Mexican cheeses , and – of all things – foie gras , something which you can no longer get across the border in California.
I returned to Mexico preparation olives a couple of days later with my friends Adam and Mala Mexicana, preparation olives who were in Ensenada for the annual Fiesta de la Vendemia – Mexico’s grape harvest festival. They drove up the coast to pick me up for a trip back down the Baja.
After a pit stop in Tijuana for tortas at Tortas Washmobile, a food truck named after the carwash across the street, preparation olives we paused in Porto Popotla, a seaside fishing village of shuckers and pelicans. preparation olives I’ve never seen anything like it, an entire beach devoted to eating, crowded with fishmonger stands, food stalls, and pitched umbrellas. From Mariscos “los Compadres,” we ordered ostiones huaraches – “sandal oysters,” so named because they’re about a foot long – and amazing ceviche of
But, thanks to inflight wifi, and a chance, online meeting preparation olives with my friend Superman (a.k.a., Pipsqueak, who, despite preparation olives the rumors, grew up in Minneapolis, and not on a farm in Kansas, after he was rocketed to Earth from Krypton), by the time I landed, I had a dinner date lined up (with Mama Superman) and a place to stay (the Superman homestead).
While The Bachelor Farmer topped my Minneapolis list, it topped many others’ as well, including Bon Appetit Magazine’s , which happened to name it one of the ten Best New Restaurants of 2012 that very day. So, not surprisingly, the restaurant was fully booked (with a line out the door) when I called.
We went to Stewart Woodman’s restaurant, Heidi’s, instead, and had a lovely meal in its funky dining room, a mix-match of graffiti-style and installation art. The nine-course tasting menu was divided between classic, Continental cuisine, like an amazingly tender piece of beef tenderloin – smoked, and sauced preparation olives with foie gras beurre rouge – and decidedly Asian dishes, like pickled beef tongue , with soy sauce and shiitakes, and fried sweetbreads , glazed with an Asian barbecue sauce and served atop gingered rice. At the end, there was a fantastic sweet cream ice cream , full of fresh strawberries, “churned,” table-side, with liquid nitrogen, and topped with pistachio praline.
There are few things preparation olives more entertaining than having your friend’s childhood narrated to you by his mother. So, after dinner, Mama Superman walked me back in time through the family album, showing me photos of Superman at age three, with cowboy boots on the wrong feet (that’s how he preferred to wear them, she said), and Superman in his little league hockey uniform, and Superman’s first showing in culinary school.
When my friend Villa Vixen called me earlier this year to ask for advice on organizing a fundraising dinner (she’s on the board of Words Alive , a nonprofit, early literacy preparation olives program in San Diego), it seemed pretty clear to me what she should do: call Christopher Kostow, who’s mother also serves on the board of Words Alive, and ask him to cook a dinner in La Jolla with his mentor Trey Foshee at Foshee’s restaurant, George’s at the Cove, where Kostow preparation olives used to cook. And, that’s exactly what she did.
To thank me for dropping that tiny bit of advice, which I was happy to do, Villa Vixen invited me, along with our friends Chuck Eats and Adam of A Life Worth Eating , to be her guests at the dinner. I decided to make a weeklong preparation olives trip of it, and explore the region while I was out there.
Landing in sunny San Diego just a little before noon, I was picked up and taken straight across the border to Tijuana, Mexico by Trey Foshee and his wife, the lovely Madame X. We spent the afternoon crawling from one taco stand to the next, focusing on fish tacos, a specialty of Baja California preparation olives (the ones here are always battered and fried, never grilled), and assorted mariscos (seafood), like a soy saucy octopus ceviche at Mariscos Ruben, and delicious, smoked marlin tacos at Mariscos Becerra on the beach (what a wonderful way to use an otherwise undesirable fish).
Sadly, I find most tacos al pastor dry, filled with shaved jerky and unripe pineapple. But the pork on the spit at Taqueria “el Franc,” near Tijuana’s Cultural Center, looked particularly juicy, sizzling with fat as it turned . So, we sat down and ordered a couple. Here, they dredged the tortillas through a trough of drippings and let them fry, lightly, on the griddle, before filling them with the meat, onions, cilantro, and a dollop of guacamole. These were far from the most attractive tacos al pastor I’ve seen, but they certainly were among the most delicious.
We ended the night at Misión 19, Javier Plascencia’s modern, preparation olives fine dining restaurant, the only one of its kind and caliber in Tijuana. preparation olives There, we were served local, artisanal Mexican cheeses , and – of all things – foie gras , something which you can no longer get across the border in California.
I returned to Mexico preparation olives a couple of days later with my friends Adam and Mala Mexicana, preparation olives who were in Ensenada for the annual Fiesta de la Vendemia – Mexico’s grape harvest festival. They drove up the coast to pick me up for a trip back down the Baja.
After a pit stop in Tijuana for tortas at Tortas Washmobile, a food truck named after the carwash across the street, preparation olives we paused in Porto Popotla, a seaside fishing village of shuckers and pelicans. preparation olives I’ve never seen anything like it, an entire beach devoted to eating, crowded with fishmonger stands, food stalls, and pitched umbrellas. From Mariscos “los Compadres,” we ordered ostiones huaraches – “sandal oysters,” so named because they’re about a foot long – and amazing ceviche of
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