Holy Moly Poly Aioli - Chile Me Baby!

After some contemplation or shall we say exhaustion in setting up our new restaurant - I return to you refreshed, replenished with new culinary vision and creativity. As many remain fearful of cooking with chile ridden Latin American food for it’s propensity to overtake the bouquet of a polished Oregon Pinot . . I wish to show you that the plethora of customary hispanic spices (and mild chilies) can indeed enhance the wine & food pairings or in any case . . save not so good Lodi Zinfandel

We begin with Canela. What is that you ask? Cinnamon, in a more pure less peppery form and whence added to a superstar seasoning blend of star anise, garlic, pinch of cumin, orange juice, pasilla chile powder & fresh bunch of cilantro . . you’ve got some epicurean ecstasy to play with that will pair up with that bold syrah you’ve been holding on to. Corn masa is a great manner to diffuse the heat especially when paired up with some variation of cream sauce or the forever American favored guacamole. A tomatillo (not actually of the tomato family) will inspire any dish with a burst of fresh sour in balance sweetness meanwhile the nopale (cactus leaf) will sedate any dish. Getting any ideas yet?

Your more common “mild” dry chilies are going to be: New Mexico, Guajillo, Ancho & Pasilla and it is my humble recommendation that you descend upon a near by Hispanic market for these items as you will save money and ensure freshness (with Mexico less than 15 minutes away there is no need to patronize Albertsons). When it comes to that heat you must understand the dimensions of a working with a fresh chile.

Numero Uno in heat is the seed, then comes the membrane (the white lining inside), outer skin and finally the flesh. You can easily roast your own chilies if you have a gas stove by charring the outside black on all sides. Remove from the flame, toss in a bowl and quickly seran wrap – this will steam off the majority of the skin. After five minutes, you remove the chilies and wash off the skins under cold water, then split and remove the seeds & membrane . . now you have nothing but the mild meat of the fresh chile.

Now for my gift – the recipe for Mole Poblano! If you have a blender, infatuation with chocolate & pleasant heat, addictive vino palette and a curiosity for cooking . . . grab a stiff cab and “work it out” with a wooden spoon. With that I wish you blessings from the spice Gods till next week (I promise I’ll be here)

Mole Poblano
Ingredients
• 1/4 pound sesame seeds
• Olive oil, for cooking
• 1/4 pound roasted almonds
• 1/4 pound walnuts
• 3 bananas or ripe plantains
• 1 pound raisins
• 1/4 pound tomatoes
• 1 pound fire roasted poblano chiles, rehydrated in water
• 1 teaspoon each: anise seeds, star anise, allspice
• 1 tablespoon each: canela, fennel seed, thyme, black pepper
• 1 ounce unsweetened chocolate
• 1 ounce coffee/fine grind
• Salt to taste

Directions
In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry walnuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate & coffee

Dim Sum & Holiday Wine Cellars Wine Picks

The Word of Chi

Dim Sum & Organic Blanco

In discussing foods it is at best a palette of persuasion that determines the overall enjoyment of any given cuisine. Regardless of our diet of choice . . raw, gluten-free, carnivore . . . the components and integrity of where our foods come from impact our health, vitality and overall sense of balance. I’d be lying if I stated I am balanced – by far . . the life of a chef is hardly balanced but I do continually make an attempt, both personally and professionally, to utilize the local produce that grows in our Southern California soils. This weeks recipe revolves around my recent cooking class on Dim Sum (literally “Hearts Delight”) and invites you to stock up on your own personalized appetizers. The best part yet – is that you can use anything in your kitchen or seasonally fresh produce to bulk the ingredients up (check your local farmers market).

Now for the vino blanco . . I have certainly focused on the food in our past essays but I think it is appropriate that we dabble occasionally with the trying out some new wines (all of which are available at Holiday Wine Cellars in Escondido). These three wines all embrace the same philosophy of organic farming practices and each produce an incredible bouquet unique to the varietals and regions from which they are grown. Give’em a try with your little customized Shu-mai dumplings and as always – eat well and happy.

With Culinary Blessings,

Chef Scotty

Vino Blanco

Weingut Michlits, Austria 2008 Burgenland White (50% Gruner Veltliner, 40% Riesling, 10% Pinot Blanc) – Demeter certified biodynamic organic winegrowing and winemaking on a working farm that raises cattle and grows vegetables and herbs for an environmentally holistic ecosystem.

Bodega Hinojoso, Argentina 2009 “Barrica” Torrontès – from the Uco Valley just outside of Mendoza, this white varietal is organically grown at 4000 feet above sea level, so there is almost no competition with insects or bacteria. Vegan.

Girasole Vineyards, Mendoncino California 2008 Pinot Noir – Family owned and operated vineyards date back to the 1950’s, CCOF certified. This wine was named “Editor’s Choice” by Wine Enthusiast Magazine, December 2009. Vegan. (ok – so this one is white but it’s damn delicious and definitely noteworthy!)

Recipe: Caribbean Shu-mai

The name might sound daunting – shu-mai but it is one of the most common Chinese dumplings you will encounter when dining dim-sum! Honestly – these are delicious and easy to make – just make your filling with any choice of your favorite food’s, spoon a tablespoon into the middle of a won-ton wrapper and scrunch the entire morsel together forming an open faced sort of basket. You can even freeze these little buggers for an impromptu hor d’ oeuvre which is always nice to have on hand. Note: Chinese 5-spice blend will work as a substitute for garam masala (although you will fall in love with this Indian spice blend so stock your pantry).

1/2 pound chopped shrimp, scallops, ground pork, lobster . . you name it!
1/2 cup finely chopped mango
3 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
2 tablespoons chopped cilantro leaves
2 tablespoons chopped mint leaves
1 tablespoon finely minced serrano
1 tablespoon ponzu or soy sauce
1 tablespoon molasses sauce (if you have it)
1 tablespoon garam masala (Indian spice blend)
2 teaspoons sesame oil
1 egg, lightly beaten
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer
In a large mixing bowl, add protein (meat/seafood etc), mango, red pepper, scallions, ginger, cilantro, mint, serrano, soy sauce, molasses, garam masala, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water (or eggwhite/water mixture). Place 1 teaspoon of the mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth (or freeze one tray at a time before bagging). Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice (preferably bamboo), bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and serve to your guests delight!

The Boom of Heirloom

So summer is here . . or at least it would appear to be as the crunch of my dry lawn underfoot indicates quite a shortage of water. It is my very hope that you have already planted a very particular vine in your garden . . this flora of the nightshade family happens to be near and dear to our American hearts as well as the dining table . . I’m talking about the tomato of course! More specifically . . the heirloom tomato. This term heirloom seems to elude many a people henceforth we’re going to break it down for you in its most sincere agricultural terms. (no recipe today – just delivering pure honesty)

An heirloom is generally considered to be a variety that has been passed down, through several generations of a family because of it's valued characteristics. Since 'heirloom' varieties have become popular in the past few years there have been liberties taken with the use of this term for commercial purposes thus diluting the integrity of this word.

In the past 40 years, we've lost many of our heirloom varieties, along with the many smaller family farms that supported heirlooms. The multitude of heirlooms that had adapted to survive well for hundreds of years were lost or replaced by fewer hybrid tomatoes, bred for their commercially attractive characteristics. In the process we have also lost much of the ownership of foods typically grown by gardeners and small farms, and we are loosing the genetic diversity at an alarming rate.
Every heirloom variety is genetically unique and inherent in this uniqueness is an evolved resistance to pests and diseases and an adaptation to specific growing conditions and climates. With the reduction in genetic diversity, food production is drastically at risk from plant epidemics and infestation by pests – this is the reality folks!
The late Jack Harlan, world-renowned plant collector who wrote the classic Crops and Man while Professor of Plant Genetics at University of Illinois, wrote, "These resources stand between us and catastrophic starvation on a scale we cannot imagine. In a very real sense, the future of the human race rides on these materials. The line between abundance and disaster is becoming thinner and thinner, and the public is unaware and unconcerned. Must we wait for disaster to be real before we are heard? Will people listen only after it is too late."
It is up to us as gardeners and responsible stewards of the earth to assure that we sustain the diversity afforded us through heirloom varieties as such I strongly urge you to join your local chapter of Slowfood, a non-profit, eco-gastronomic member-supported organization that was founded to counteract the fast food movement. Till next Friday . . . get down and dirty (it’s not too late – go out and get you a tomato plant!), enjoy some homestyle marinara (you and raid your neighbors garden till your little one gets to fruiting) turn up the Josh Groban and sip your sexy Brunello di Montalcino in contemplation of how you can make our little world a better place (even if starting with one tomato seedling?)

An apple a day . . .

The Word of Chi

The weather is heating up here in Southern California and the earthquakes are a shaking . . but don’t let that stop you from cranking out a chilled soup. Apples are just about coming into season or at least they are fruiting on my homely looking fiji apple tree growing in my backyard. I have fond childhood memories of harvesting the crabapples from this scrappy looking tree at the base of “the big hill” and making batches of homemade apple sauce with Ms. Ebby. That was always a treat and although that apple sauce didn’t necessarily look the prettiest it sure tasted better than anything manufactured by Motts!

What happened to those days? I’m talking about foraging in the wild and family oriented cooking. Certainly this is a little more difficult to accomplish in the land of California as the “wild” has been tamed and paved . . . but perhaps we should collectively approach this as no more than a “culinary challenge” Going back to apples – they are coming in and they have so much versatility and connection to the nostalgic hearth of family cooking be it old fashioned apple pie, apple cobbler, apple chutney . . . and it happens to pair up quite nicely with any glass of sauvignon blanc or pinot grigio Now you do have to educate yourself a bit on the best suited apple for any given purpose (kind of like deciding what swimsuit to wear depending on what flesh is best to hide or showcase!). I’m not even going to be begin to tackle the pleathora of apple varieties on the market but I can tell you that Chef Scotty only works with McIntosh when comes to pie time & Fiji or Braeburn for artisan cheeseboards.

Celery root is in fact a variety of celery selected for it’s bulb which is crisp, yielding a earthy root flavor and less starchy than is Caribbean sister, jicama. Combine celeriac (the other name for celery root) with green apple and you have a refreshing soup for the summer heat. (certainly feel free to serve warm, leave out the half-n-half for a lactose free soup or blend it all up for a delicious raw soup). Make the most of your Sundays as June rolls out and the Summer sun shines bright!

With Culinary Blessings,

Chef Scotty

Celery Root-Green Apple Sip

ingredients
3 medium leeks (3/4 lb), white and pale green parts only
3 bacon slices (2 oz) - topping
1 tablespoon olive oil
1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
3 cups water
1 3/4 cups white wine (pinot grigio, sauvignon blanc etc.)
1 Granny Smith apple
3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
1/3 cup inner celery leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half

preparation
Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.

Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.

Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add water and wine and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.

While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.

Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm (or keep keep cold for a refreshing summer soup). Season with salt, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.

Cooks' note:
Soup, without half-and-half, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat, then add half-and-half and cook until heated through. Garnish and Go

The Life of a Pea

The Life of a Pea

Kermit can’t hold a flame to this little beloved veggie and while fresh sugarsnaps & crisp snow peas are running amuck amongst many a garden trellis . . it is the actual pea shoot that I hope to make your acquaintance. Pea shoots are the choice leaves and tendrils of pea plants and are typically harvested from snow pea vines, although they can be from any type of garden pea. Pea shoots carry that individualistic pea flavor all packed into a crisp little sprout looking stalk & petite leaf which works absolutely incredible in spring rolls, salads or topping off stir-frys. Now, I know you’re wondering just where do I find these little guys? Well you should (as always) look for pea shoots at your local farmers’ market in spring, early summer and fall or turn towards your local Asian market or upscale grocery stores such as Whole Foods.

When it comes time to the actually preparation and cooking you should rinse the pea shoots in cool water, drain and let dry (if you brush your teeth daily you need always wash your sprouts!). Remove any stems that look coarse and begin your culinary adventure. WARNING: Pea shoots are best eaten raw or very lightly cooked. If you do choose to cook your shoots, remember that the water clinging to the damp shoots is enough to steam them so just cover and heat until wilted. Now for the nutritional gossip:

Pea shoots are considered a “green” meaning they are typically nutrient-dense, packed full of carotenes and phytochemicals. This means that for very few calories you get large amounts of vitamins and minerals. For just 10 calories and no fat, take a look at the nutrients in 2 cups of raw pea shoots.

Needed for Adults—Per Day
Potassium 3% Folate 10.5%
Vitamin C 35.5% Thiamin 5.75%
Vitamin A 15% Riboflavin 7%
Vitamin E 8.75% Vitamin B-6 4.75%
Vitamin k 132% Fiber 3.5%

Now let’s stop talking and take these edible four leaf clovers to the table and create something wonderful and fresh! As your friendly chef, I have given you one of my culinary interpretations to launch your adventure with my raw pea shoot pesto recipe . . it is super easy to prepare and extremely versatile in its usage so break out a nice glass of pinot grigio, throw on that weathered apron and get to cookin!

Nouveau Pea Shoot Raw Pesto
2 lbs pea shoots or other greens, rinsed
1 C packed basil leaf
2 tablespoons ginger, sliced thinly, then minced
2 tablespoons garlic, minced
1/2 C grapeseed oil
3-4 tablespoons rice vinegar
½ C pinenuts (optional)
½ teaspoon of chile flake *give it a little kick
Salt to taste

In a blender, Add pea shoots, basil, ginger and garlic . . . turn on your blender & start shoving those greens into the blades (*do not use your hand!). Slowly start pouring your oil and things should start liquefying. Add remaining oil and all of the vinegar. If you use pinenuts it will thicken things up quite a bit and as always finish with some chile and salt. I like to serve this with fish but it’s great on pasta, thin it out for a salad dressing . . . get creative and have fun with it!

Red is for Rioja

Have you been picking up on those neighborhood aromas of smoke and sizzling sugars caramelizing to some variety of carne? That’s right, the season of barbecue is upon us and what better time to talk about this elusive Spanish red wine blend.

Rioja is a wine, with Denominación de Origen Calificada (D.O.C. Qualified designation of origin) named after La Rioja, in Spain and made from grapes grown not only in the Autonomous Community of La Rioja, but also in parts of Navarre and the Basque province of Álava. Surprisingly enough, Spain was rocking out gorgeous grapes as early as 873 . . well before Italy & France jumped on the band wagon! (you can thank Spain for our endeared California Zinfandel old vines)

Among the Tintos, the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavors and aging potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavors and Graciano adding additional aromas.

Ok, so now that your mouth is salivating for a glass of that deep-n-dark rouge nectar of the Gods . . we best throw down some potential barbecue grub. After all, we’re chatting about the joys of life – great food, amazing wine and enchanting tunes! If we’re going with casual I recommend that you cook your own burgers at home and add little gourmet, organic and seasonal twists such as black olive-n-Valdeon blue cheese (an amazing Spanish blue wrapped in Sycamore leaves), mix in fresh or purchased pesto with the ground beef or just doze the bowl with several shakes of bloody mary mix . . whatever culinary course you take – be sure to add 2 tablespoons of water to each pound of meat for the juicy burger on the block!

Now, I am a chef after all . . so if you’re looking for upscale barbecue, well then here’s my recipe for something better than average that is going to pair up nicely with that Finca 2004 Allende Red Rioja. So break out that dusty bag of charcoal, invite some good friends over to the pad, uncork a few bottles and turn up the heat with a little Bozz Scaggs . . tis the season to barbecue baby!

Singapore Lamb Riblets
5 pounds meaty lamb riblets (feel free to substitute pork or beef riblets)
2 quarts water
1/3 cup soy sauce
1/4 cup molasses
3 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon freshly grated ginger
1 teaspoon sambal oelek (fresh chili paste)
5 cloves crushed garlic
1/2 teaspoon five spice powder

1.Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool.

2.Get your grill going with REAL charcoal (no gas!) – note: you’re not ready to cook anything until the flames die down . . look for grey, glowing coals

3.In medium bowl, mix remaining ingredients. Coat each rib with sauce; and place on grill for 10 minutes then flip and cover for another 5 minutes or longer this all depends on how hot your grille is. Bon Appetite!

It's All About the Apricot.

The Word of Chi by Chef Scotty
May 28th, 2010

Do you like to dance in the kitchen? Jiving from cutting board to simmering pot of cream of asparagus all the while sipping a crisp Viognier from fine crystal? Well, I can’t say I need the fine crystal but I’m all about the dancing, cooking up a creative feast & enjoying the bouquet of great wine! I am Chef Scotty and this is my epicurean blog.

Well there is no better time than ever to take advantage of the freshest organic ingredients eagerly sprouting from the soil. Unfortunately, Fiddlehead ferns and wild ramps are on their way out . . but those wonderful apricots are a coming! The most prevalent varieties of these delectable fruits are the Pattersons, Blenheims, Tiltons, and Castlebrites (sounds like a bunch of aristocrats – huh?).

Apricots originally hailed from China. Cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. The Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded and now nearly 95% of the harvest if grown right here in California!

Apricots are one of the best natural sources of Vitamin A so keep a bowl out when for the next month as these fruits are at their peek! Great off the barbecue served with pork, smash up the ripe ones and make some homemade jam (add a touch of lavender, honey & a good shot or two of that viognier if you haven’t downed the bottle!) or tryout this Kashmiri marinade for an off the hook upscale version of chicken salad. Kashmiri is northwestern regional providence of India as such this marinade is packed full of punch with coconut, cardamom and ginger setting the stage for our little apricot! What could make this meal any better? Well vino of course! – I recommend seeking out the Arrowood Saralee Vineyard Viognier 2005, Russian River Valley but it’s all food, wine and fun so you make the call!

With Culinary Blessings,

Chef Scotty

Curried Quail Kashmiri Salad
1¼ hours 10 min prep
1 whole quail or substitute chicken breast, cut up (into 8 pieces)
2 (6 ounce) container coconut milk infused with saffron, cardamom, ginger, pepper
1 onion, sliced

1/2 cup golden raisins

1/2 cup fresh apricot
1 fresh lemongrass, minced & optional
3-4 teaspoons curry powder

1 Cup of toasted pistachio

Directions:
1.Marinate quail breast overnight in coconut milk, saffron threads, crushed cardamom, ginger, cracked black paper.

2.Place quail/chicken with marinade in pot and brown slightly, add remaining ingredients (except nuts) cover and simmer over med/low heat for about 10 minutes. Remove and immediately crust in pistachio

3.Feel free to add celery, scallion or red onion as desired and an addition of fresh herbs such as cilantro, mint, basil, or pea shoot tendrils.

4.Serve in butter lettuce cups or opened faced on toasted croissant – yum!

The Social Torrey Pines

To the beat of the African drums, homestyle Hawaiian inspired cuisine, 500 candles and great company washed down by Holiday Wine cellars great wine! The Sun card was drawn but the Sun certainly didn't show up . . . the elements at their best and the waves fluorescent with some natural microorganism.

I have Neiman Marcus today, still have to prep/cook, walkthrough at 1pm . . already met with Russ from 57 degrees this morning - awesome guy (of course he's from the Midwest . . can't help that it's Minnesota though). Great things on the horizon but really looking forward to putting some heart back into this journal . . just too tired at the moment. Sorry.

with Culinary Blessings,

Chef Scotty

Pho time . .. the first Macy's Cooking Class is here!

After a break from this computer I have recalibrate myself by diffusing my intentions an clarifying my spiritual self.

It's my cooking class today and the Torrey Pines Social on Sunday - amongst other things of importance . . I believe I just might be evolving to the next level.

Cooking Classes
Chi Cuisine
Restaurant ????

Will it all be? Just ride the wave and smile - more on cooking tomorrow.

S

The Walk of Eden

So we have a Garden Walk here in Mission Hills tomorrow and Eden and I just confirmed a Macallan dinner pairing. Henceforth - the walk of Eden. The brain is stunted at the moment and yet all so clear . . I have some big things floating around and as I attempt to tackle it all . . I must turn towards the immediate.

Tonight - mama's day and what will chileco be showcasing but the venerable pig! Picture 5-spiced pork brisket with kumquat, thai basil, pea shoot all served up on an iceberg lettuce cup with some pasilla chile-plum sauce & salted creme.

Comfort cuisine of sorts! Out of coffee and tea just doesn't do me justice.

Scotty

2nd place is 1st to Last

Bopping up and down to a little R. Kelly, hunched over like the Egor and badly in need of a deep tissue massage . . but a bop still the same. Moved by the beat and driven by a desire to be the best which brings me to this title.

My little chef friend last night told me a little saying from his country which I found ironic and true to me and my philosophy (perhaps by fault). The saying goes that coming in 2nd place holds the title of the first person to lose. Navigating the struggles in perfecting my business - I hold true to this . . probably from my upbringing . . Mom and Dad always driving me to be the best that I can be.

Mama's Day tomorrow - Pork is on the menu, maybe kumquat, maybe pasilla chile-plum sauce, maybe pea shoot . . you'll just have to come and see! Then Saturday we have the Mission Hills Garden walk where we're serving up nouveau waldorf wraps, hummiso wraps, Moroccan marinaded Tri-tip kabobs with sun-dried tomato-basil cous-cous, root beer floats, a Sage Mountain Farms Organic Salad . . . good stuff.

Don't stop till you get enough . . I'm so excited to launch "the Journey" cooking classes at Macy's in Fashion Valley. Yeah that's right - I'll have you rocking in your seats and inspired to become the next Wolfgang Puck (but with better hair & teeth:))

That's it folks,

Scotty

Happy Jim

Do you have any place that your patronize in particular one with that someone special who is always smiling. Well my local Albertsons does! His name is Jim, and while he looks something of a Jim Henson cartoon character . . he's always jovial, smiling and ringing my groceries through as if the world is quite pleasant.

Thank you Jim - I appreciate your candor and remain envious of your daily approach to life . . maybe I should fill out an application as an Albertsons clerk?

This week we have the Mission Hills Garden Walk and Mama's Day - both shall be fun and culinary adventurers . . can't wait!

Back on track for the most part with this blog . . excited to share some new developments with you in the coming week.

Scotty

Digital Culinariography

I really need to learn how to download my i-phone with food pictures from our events! Both private dinner parties went off without a hitch last night . . this is what I built ChileCo upon and it's always exciting to execute these dinners.

It's Sunday and I am playing catchup as usual. Lot's of paperwork and proposals to get out . . never seems to end. Perhaps this month will afford me the luxury of a little time off:) Going to write my newsletter today - it's been over six months and people are awaiting with anticipation . . . 57 degrees tasting tomorrow:)

with Culinary Blessings,

Chef Scotty

Slipping . . .

Slipping away at this blog . . damn it! Never enough time in the day - Have a party for LUX tonight had a party at FLUXX last night! Food was pretty damn good although it never seems like Anti-pasti is eaten.

So it's Thursday already - so much to do and our lovely Inta's B-day is tomorrow! Amazing woman that I am so very, very grateful to have in my life and running this business. ChileCo is growing in such good way now - fine tuning. Makes you take a deep breath.

Breath . . .

More to come with the balance and harmony of some freetime next week:)

S

lemon verbena tree of the Gods

So my culinary word of the day reminds of something special in San Francisco. I moved into a Victorian home with a rather dilapidated backyard sporting a little pond overgrown with foilage and much to my admiration . . a lemon verbena tree! Being that this plant is in fact a shrub it - this old world herb must have been at least 70 years old . amazing! I trimmed it up to look like a bonsai tree . . wish I had a picture to show you!

Missed Sunday's blog - organized my office in preparation of a busy week and all of these side projects going on. Slow to move right now but imagine my mind and spirit will be up to full par by tomorrow:)

Scotty

Elfish Evidence of young jedi Knights.

That was my little facebook entry word today . . I don't know how it comes up with these random ass words. God forbid anyone not have 20/20 vision . . I don't know how they would be able to translate these every so obtuse words.

Beautiful day today - wedding for 140 in Fairbanks Ranch for an amazing client. I tell yah - it's so refreshing to have those clients that realize the value of our services and caliber of cuisine . who don't finagle on pricing and let ChileCo deliver what we are all about! Refreshing it is my young padwans! (in yogasense)

Let's see . . tomorrow . . I do believe the journal entry of 2010 will make it's way to this blog until then I bid you an relaxing Saturday. Do something just for yourself today - walk the beach, read a book, find a paintbrush . . or head down to the Little Italy Farmers market and shop for an amazingly organic dinner.

Chef Scotty

Conclusions

After much thought, too much talk . . it's time at last that things start becoming what they will. I speak of objects, destinations, desires . . all related to my profession as a chef and my purpose as an individual.

The conquest of conclusions - that's what this is all about. I'm not here to preach but to relate a message . . somehow - gotta make profit along the way. Trials and tribulations of how best to navigate the course - for certain.

This isn't my declaration of April 22nd . . the mood just isn't there yet and very well might not be for sometime. Only when its right will it transpire but in the meantime . . . I'm going to finally stamp a damn tatoo on my body.

Till Saturday - Scotty

To be continued . . hell it's my birthday afterall!

Yesterday of Today

Morning - yesterday being today for tomorrow being my birthday. I don't enjoy purchased gifts - never have. I was always the one to make them and now that I'll be turning 34 . . I really am more about reflection than celebration on the day to come.
But we're not there yet - tomorrow will be a fairly extensive journal entry as well as our newsletter which will be coming out shortly (I know y'all been waiting a bit).

This duplication thing is slowly but surely coming together . . I great new kitchen team forming underfoot as I venture to flow more than fight my way to the top! Catering an event for the Aztecs Basketball bank account today - the panini's are off the hook and as I recalibrate our menu's continually . . I must say they are exceptional.

lemon pugliese bread, spicy black walnuts, triple cream brie, granny smith apple
and . . .
rosemary-olive oil bread, sliced prime rib, onion rings, creole dijon, smoked prov

Not a whole lot rolling around in my head this morning just anticipation of togetherness . . the collective consciousness . . drive onward, upward and forward towards the manifestation of what we know to be as "success" & "happiness"

Today - I give you 26 devote followers a gnome to bless your soulful inner garden!

xo
Scotty

Clash of the Pretzels & a Stump

Morning - So yesterday I actually had a few moments (let's round it up to 3 hours) for myself as a tasting was postponed for two weeks. I quite literally didn't know what to do with myself and then spontaneously decided I would run out the door to make the 5:15 showing of Clash of the Titans. Only problem was that the gas was low and it was 5:17pm at that very moment . . after speeding my way there - it dawned upon me.

How was this relaxing rushing to a movie . . that's all I seem to do is rush and this whole health thing is suppose to involve "slowing" things. It was beautiful outside & I made the call to see the later show and just enjoy the weather a bit.

On my way home I passed a sign "free" with a large 200lb stump. I screeched to a halt and somehow managed to maneuver this ancient art piece of the forest into Anytime (my van). A gift - and now a little "living" coffee table for my living room.

At the movies - I really wanted to stick with my regimen of health . . so I picked up a water and in the spirit of the moment - ordered a salted pretzel with cheese & jalapeno. In the theater it occurred to me as I attempted in finagling the process of eating this thing . . what in the hell were they thinking. I mean I know nachos & pretzels & whatever the hell variation of cheese this was "suppose" to be are high profit margin items but lord help me it was more labor intensive then giving birth to triplets just to get the damn pretzel to my mouth. And what of all the cheese split onto the furniture . . surely there most be reminisces of aging cheese wiz solidified within each square inch of fabric? Perhaps it's time we revamp our modern day Movie for practicality of eating and maybe less noise??? Somehow I managed not to spill any but I bet my neighbor laquered his lovers lap a plenty with yellow dye number 9.

The movie was great . . inspiring as I approach my birthday and rejuvenated vision of my purpose, my business and my . . . chi. The actually living of what I preach. Have a great Wednesday

Pretty in Pink & MACY's Cooking Classess

Monday is here & with a 5:25 alarm so feverently rocking my eardrums I am slightly rested for a very, very, very full week:)

So, I probably should have posted that my cooking class on Point Loma's Sea Adventurer ("Day at the Docks" yesterday) was free. Slipped my mind so apologies to all that missed my little show on some fun ways to prepare shrimp. I must say that my lavender-saffron-apricot shrimp souvide was nothing short of an erotic party on the tongue!

Sidenote: Good peoples - isn't life so enjoyable when our encounters so happen to grace us with genuine people . . willing to help, offering free smiles and ever so lightly nourishing that feeling . . that feeling that there is goodness and hope.

Macy's - oh boy . .. y'all ready for this: The Journey starts right after the Torrey Pines Social. 4 part cooking classes highlighting cuisines from around the globe. We are so confident that you'll walk away over-satisfied that we will be offering a money back guarantee if you don't walk away inspired & carrying newly discovered knowledge of how to be the best chef you can be!

Shrimply Exhaustion - Passionate Recipe

2 1/2 hours sleep - off to Day of Docks to cook up some shrimp recipes with San Diego's infamous Fisherman Tommy Gomes of Catalina Offshore . . recipe of Passionfruit Shrimp Ceviche:

Chef Scotty’s Passionfruit Shrimp Ceviche Recipe:
The essence of the dish is to make ceviche by means of mostly passionfruit juice which is near equal in acidity to lime juice. Whence the shrimpies have turned pink your ceviche is done so I recommend make this the night before . . of course if you’re using Catalina Offshore you could eat the little succulent crustaceans right out of the buckt

Buckets of Peeled, Deveined, Chopped Shrimps
4 Mangoes – Diced
4 Red Bell Peppers – Diced
3 Red Onion - Diced
2 Bunches of Cilantro – Rough Chop
1 Bunch of Mint – Rough Chop
2 Cups of Passionfruit Juice (available at Specialty Produce)
1 Cup of Lime Juice
½ Cup of Pineapple Juice
Honey & Salt & Chile of Choice . . . to Taste Baby!

Instructions: Combine all ingredients and be certain the shrimps are covered by the liquid if not feel free to add more lime juice as necessary. Finish with honey or mango nectar (kerns will be just fine) and salt to taste remembering that the acid will directly effect the perception of saltiness. Serve with Tortilla Chips, Plantain Tostones or I like to pour this seductive shrimp concoction over a fruit sorbet like Blood Orange, Mango or Lime. Super refreshing & super easy to prepare.

*Much like Catalina Offshore offering the freshest Seafood in San Diego; Specialty Produce is available for walkin customers and carries the “perfect puree” containers of passionfruit concentrate.

Enjoy - xo
Chef Scotty

Saturday on the Approach . . .

Exhaustion makes this man incapable of executing a proper journal but the routine is there! Reading a book by John Grisham right now (set down the culinary history book for the moment). So let's think Tangerine Zest petite Creme Brulee's & Smoked Tomato-Fennel sauce with Adriatic Sea Salt-Horseradish crusted Prime Rib cause it's Judy's 50th B-day!

I don't about y'all . . but things have picked up considerably here at ChileCo and a more refined team is in development (never as fast as I'd like but building non-the less!). Coffee is back on for the moment but still cleansing in stage 1! I gentleman purchased a bottle of Glenlivet 12 year old Scotch in front of me in the grocery story . . and let me tell you - that little pimped out devil sitting on my shoulder was yanking my lower ear lobe and whispering sweet nothings of McCallan memories. Thank goodness I've promoted my mini Angel - Meurice of the Coriander Order.

It's perplexing and yet invigorating all in the same - health is a necessity especially if I am to accomplish my self-appointed destiny (or at least slow the process of greying & facial wrinkles)

Happy Saturday to All - I'll be sure to leave leftovers in the fridge:)

Chayote Coyote

Chayote is delicious - fond memories of it in Costa Rica! Kind of a squash of sorts but with mild flavors that are semi-sweet. The South calls if Mirilton others Christophene and well . . Latin America has more names for it than the octo-moms family!

Usually acid and spice bring this signature squash to life and it works great for a healthy substitute in making potato salad. It's early, only sipped away at my green tea a bit(have to buy some quality stuff soon!). So . . .

Dance with daisies, breath with gratitude, laugh like John Candy & mostly enjoy your days from Sunrise to Sunset.

Till more awakened thoughts of callous enscriptures,

Chef Scotty

Moxy Me Baby to Greek Tapenade?

Detox away Baby - on day four of no spirited beverage consumption, shoveling spinach down my throat like nobodies business and preparing for the next level . . or dear g'd . . exercise!

Many a folks wonder how I keep slim as a chef . . but trust me, there hides a wee little Wallaby pouch at the foot of my chest. If I still lived in Wisconsin things would be a different story . . we live in California and with that comes the health conscious mind, awareness of our physique and let's face it . . far more judgment both personally and from those that have made gawking & talking a profession of ordainment.

The secret to staying thin - is an insane amount of hours . . that entire caloric intake thingee goes out the window when you're working 18 hours a day:) Of course the proper diet doesn't hurt . . at last the time for 24 hour fitness is upon me!

Tapenade - let's talk about it . . really easy to make if you have a food processor and I made some cappicola, ricotta panini's for an event last night with this delicious tapenade inspired by my own Chimayo Loco chile sauce.

3 Cups of Black Olives, 5 Shallots (or Red Onion), 1 cup of Mint, 3 Tablespoons of Black Pepper, 3 Tablespoons of Olive Oil, Chimayo Loco (or sub a non-garlic based chile sauce like sambal and accent with a touch of honey . . equal portions of chile sauce to honey). Maybe you need my chile sauce to make this work but it was beautiful and tasty as a frozen lollipop on a Arizona dessert day.

Chef Scotty

Momentum at last . . .

Things are picking up like the gale winds of dew & deforestation before a tornado . . in a good way though. Private parties have spiked, Cooking classes by Chef Scotty on their way . . and at last our little stock market is on the rise. Feel good?

Too much on the plate today, henceforth - bid you a delighted Wednesday and encourage you to check out www.chilecocatering.com and the event page . . big things are about to happen:)

Chef Scotty

Nightmare on Shun Street

Behold the craziness that lies within my head . . .I used to have regular nightmares growing up. While other kids nodded off in deep sleep - this little sport here enjoyed nightmares of trick doors & fossil remains chased by the one and only Freddy, artfully floating above ravenous wolfpeople werewolves & some verminous unknown thing that would pull me back to the basement . . I was only able to escape whence in a great while. Ahh to be blessed with endless thoughts & "party people" neurons in my head! So this leads me to where I'm going . . .

I seriously can't believe this - hilarious I guess? So my dream . . .

I am living with my ex-wife (which I have none of course)and her new husband as well as my son (again - no son in this man's future). Somehow I have the smallest room in my own house - shafted! As if remembering from past dreams, I notice several holes in the lower wall and attempt to cover them up before he "awakens" (sometimes this has worked in past nightmares . . roll of the di). After having covered it to the best of my carpenter Bob skills (shoving an old door up against it with some scrappy fiberglass insulation) I go back upstairs and yet have a fairly ominious feeling that it ain't go work - he's coming, he's awake . . we're in deep shit.

Sharing these thoughts with my family - I am looked at as some estranged lunatic. They think it's a joke! Then some poor stranger (maybe my state board of equalization representative:) comes shuffling up the stairs . . and BOOM! I grotesque hand goes punching right through her heart with a a sinister laughter. I rush to grab my son and pull him back. A chuckle from down below and footsteps - I move to sacrifice myself and there he is: Freddy Krueger only a much younger Freddy . . kind of looked like River Phoenix with really bad acne. I ready myself for the battle (knowing that I will only lose) and he raises his knife laden hand . . and what's this . . . homey has style - he's sportin Shun Knives! Then I woke up!

As stated - I claim this blog as my journal, my mind, my transition in bettering myself as not only a chef and entrepreneur but as free spirited artist. Happy Tuesday.

S

Let it Rain I say . . .

Refreshing to hear the rain last night trickling down the overgrown fava bean stalks outside my bedroom window. Note to any novice gardner - fava bean stalks really need support or they grow in a very mangled, obtuse sort of way. Without much ado - I shamefully admit that I did consume a bloody mary and two margaritas last night . . . it is time for detox in a big way.

Let it Rain I Say. .
So I've made the convergence to green tea this morning and already my morning soul is annoyed in wondering . . where is my decadent Kenyan dark roast adultered with a splash of 79% manufacturer cream?

Open for discussion, consideration: 1.) acupuncture
2.) chinese herbs
3.) workout
4.) jog/hike outdoors
5.) yoga
6.) salad, salad & more salad
7.) ginger tea

Boy that's a list to tackle seeing how I'm not currently involved in any of those activities. Let the games begin!

Happy Monday to All

La Familia by Uker & Brandy Redemption

Obviously from the hour of this journal entry . . things are slow going this leisure day of Sunday. My tardiness however is quite forgiveable as I hosted my visiting brother & sister law from Wisconsin accompanied by my Sister, Brother in Law and 4 month old twins. Logan & Lily are growing up quickly - Scotty actually learned how to change a diaper and get up at 5:11am for "the feeding" (Sounds like a infantile horror movie).

Keeping things short: cooked my filet mignon burgers again (off the hook!) and made a rhubarb-strawberry crisp with lavender infused cream cheese layer. Delicious and Decadent . . butter-walnut-oat crust & topping lovingly layered with the cooked fruit compote (laced with orange blossom honey) & cream cheese layer.

For breakfast - buttered then broiled Bread at Cie Levain topped with baconized-tarragon scrambled eggs with melted Venissimmo cheeseboard scraps (mimolette, bucheorin and some italian peccorino cheese).

Uker - the best card game in my farmboy opinion (invented in Norway I believe) went well as I played with partners and remained undefeated after 9 games . . going out with a loner hand:)

Brandy consumption was at all time high as it always is with the Wagner family. We get the job done through and through in every way of life. So proud of my brother (father of two!) who is the lead journeyman for the number 1 plumbing outfit in Wisconsin . . and then my sister. Enveloping into such the mother with her twins and let's face it - the brother-in-law is a handful all in his own right.

Work now - thank goodness for those five glasses of water last night & a solid heeping of rhubarb crisp to embolden the brandy whirlwind in my gut:) Bloody Mary's . . think not . . but then again the night is young.

Happy Sunday All - looks like I found time for family afterall:)

Lavender Fields Forever

The gametic of gorgeousness . . that's what yesterday was!
After my morning routine I headed down to the savant nightclub Fluxx to meet with their Event Director and review our funky, fresh menu's - the creative element always inspiring. Immediately following my AM appointment I embarked upon a drive up North to Valley Center . . a world away from our downtown urban San Diego sprawl.

Lavender Fields Forever: I passed countless groves of Avocado & Citrus, small side stands sporting locally grown foods forever following the winding roads embroidered by ancient California Oaks and Peppertrees. Eventually I found myself and Anytime (our dedicated Econoline Company Van) traveling a gravel road with enough bumps in it to make me think I had a bad case of hiccups. Another world indeed; I plunged on forward like a pontoon boat in open water channels and eventually descended upon my destination or so I thought . . (damn wrong driveway). Cows, collards, sheep, grapefruit, goats, big ass love laquered bus, hippies . . no this wasn't it but very close indeed. A quick phone call determined that I was situated at the neighbors 100+ acre self sustaining farm (cool all in it's own). Mesmerized, I pulled anytime forward towards the rows of French & English Lavender planted hillside - and their at last, was Alicia Wolff, a South African raised butterfly spirit by true right and owner of the Keys Creek Lavender Farm I had sought out to find.

After quenching my thirst on a little lavender-lemonade and meeting the folks that made this farm operate I went on a tour learning the works of distilling lavender, crafting tallow soaps, tilling the fields of the endeared violet florets and most certainly . . taking in the prospects for events & weddings (yes that's correct - this was to be work after all). Alicia had transformed a neglected agricultural operation into the quaintest, most serene farm of English etiquette! Before leaving a made certain to peruse the little tin roofed gift shop and selected some items all to perfect for my sisters newly hatched twins - score!

With kisses and thanks, Anytime & I rumbled back out the gravel path and made one final pit stop at the Stargazer farmers booth to purchase some liquid vitality (freshly squeezed grapefruit, collards, chard and such), peruse the assortment of Sapote & Loquat trees and in conversing with the Grateful Dead attendant . . I struck up conversation with Kyle, a charming little lady visiting from Chicago that was selling Wisconsin made products & outsourcing organically grown fruits for "Apple & Quince" and "Potters Crackers" How cool was that - made not more than 15 minutes from where I was born! A mere glimpse of the Universe working it's miracles and enlightening my soul . . Scotty's back on track folks!

Keys Creek Lavender Farms: Available to all on Saturdays & Sundays you will certainly enjoy the drive 12460 Keys Creek Road, Valley Center, CA 92082 or call Alicia & Chris at 877-358-0444

Balance to Bordeaux at 57 degrees

Good Morning,
So it goes without saying that a little slowing calms the spirit and I feeling a return to . . . myself I guess? This new founded balance attributed to this very journal, reading at night (just finished up "Cabinet of Curiosities" and now have turned towards a book containing the culinary history of mankind), ambien (for my insomnia . . working towards yoga folks!), changes in my surroundings, and mini moments to myself. By personal belief - the universal will reward my self indulgent efforts with more business . . or at least that is my theory. As my previous analogy to that furry little domesticated rodent in it's ball - I still might be trapped in the ball but I'm jogging and no longer viewing the scenery in a twirling whirlwind of Monet like manner . . I can make out most detail as such have some control of my own destiny and direction.

Bordeaux at 57 Degrees: Ok, so they weren't serving up Bordeaux but none the less this is a very cool venue for sipping some vino with friends whether enjoying the rather expansive patio or sitting around the contemporary rotunda bar inside. I sincerely believe this to be the largest wine bar in San Diego and what made this moment so special was the unplanned reunion with one my dearest friends . . Ms. MBQ & Handsome Hugh. Many of you (ok - again I'm kind of chatting with myself here) would recognize this beautiful lady by her impeccable dress, sophisticated demeanor with comforting Ohio born undertones & most certainly that perfectly quafted scarlet rouge hair. After playing catch up with this two outstanding citizens of San Diego my Ms. Inta and I headed to Shakespeare's Pub . .

What did this culinarian snob order . . kidney-steak pie folks with a side of Coleman's spicy mustard. Yeah, that's right - great food is great food and this was nothing short of fantastic English comfort food all the more better in washing in down with deep dark beer (I'll be damned if I can remember the name - typical English though). Our service was . . well English hospitality - she wasn't sexy by any means; more like upgraded Denny's waitress -a motherly sort with a bit of wit and casualness in her delivery. Good times all around . . returned home to find a container of homemade molasses cookies sitting on my porch. A little thank you from Elaine & Bob (my ever so complacent neighbor's) for dropping off dinner last week. This world has hope afterall!

Happy Friday - Scotty

Up in the Air

Morning to y'all,
So this entry really hits home - quite literally as a simple movie triggered a movement within my soul. Working countless hours . . sprinting like a little cracked out hamster in his plastic atrium ball . . going everywhere and yet in expending every ounce of energy not really able to control of the course.

Up in the Air: So this movie is what I sat down and watched last night while synonymously consuming a good portion of Haagen Daez Chocolate Chip Cookie Dough Ice Cream . . let's talk about that for moment

The vanilla ice cream itself flawless with chocolate chips embedded into its creamy, dreamy frozen custard. And those damn bits of cookie dough which didn't actually contain the chocolate chips and I'm willing to bet no flour. Just little decadent nuggets of brown sugar laced with vanilla - perfection. There was a day when I was a Ben & Jerry's man but since getting bought out in (I think 2000) the quality and flavors have plummeted . . for me personally - my loyalty dissipated with the eviction of my favorite flavor "rainforest crunch" a decadent brazil-cashew nut brittle ice cream. Hagen Daez remains numero uno in my book as the supreme commercial ice cream & converted many US citizens its heroin like addictive "Dulce de Leche" Kudos Hagen Daez . . no back to the movie.

So for those of you haven't seen Up in the Air I won't spoil things just touch on what resonated with me personally involving the main character Ryan played by George Clooney. Family - I have no partner, hardly participate in my nieces life let alone get their birthday cards/X-mas presents out on time . . instead, I am consumed with a business that saps every moment, every ounce of gusto, every talent, everything from me. Don't get me wrong - I love what I do but as an entrepreneur you are measured by success. And what is success? Profit, Sales, Reputation? In my opinion it is the art of duplication - delivering a quality product or service that is able to be duplicated without anyone individual and at this I must humbly admit - I have failed miserable. But like an morally centered alcoholic - I can at least recognize the issue . . just haven't graduated from the rehabilitation process. Chi Cuisine & the other business endeavors of cooking classes and such are my answer to this duplication concern as my culinary talents can be maximized in garnering profit and perhaps allowing for me to see my family, set down my cellphone, refuse my labtop and embrace a little bit of what I fighting so hard to save - life!

Vinyl Dreams, Exclusive Ambitions & Simplifying

Buenos Dias,

Another gorgeous day in San Diego folks! Lots of paper pushing yesterday followed up by a tasting for a ChileCo bride with Almond encrusted Jidori Chicken & Edamame encrusted Halibut with Tahini-Soy Sauce. More paper than the Elfin Forest of Mirayabi today and with the demise of each pile . . my mind embellishes upon an ounce of clarity like a psychic rejoicing moments of silence beneath a terminally busy train station.

Vinyl Dreams: An rather odd dream this morning, restless as usually I took back up my book at 2pm and nearly finished "Cabinet of Curiosities" Drifting back off into a deeper sleep I found myself managing a record/cd store patronized by younger kids. Wishing to converse with my neighboring business I went next door leaving the music bumping in the store . . after sitting down and chatting with Cloe I realized I had left my wallet out in the store and went back to find some punks trying to make off with records. Let's just say - I didn't call the police but handled things "in house" . . interesting to say the least . . then I woke up.

Exclusive Ambitions: ChileCo is securing some really awesome venues right now and looking forward to the business model adapting to offering more than just the Socials so stay tuned!

Simplifying: Ever since drawing the Death tarot card at this past Social I have been processing and clearing way for new opportunity and thought. Refreshing these changes are. (as Yoda would say) Making the right decisions, modifying and constant adaptation are the way of the world . . or at least small business.

Have a great Wednesday,

Chef Scotty

Tot, Soar Sushi, the Perhaps . . . .

Seemingly I missed my new nickname for Sarah this week - the inspiration dawned upon me with only a few ounces of tea and rather refreshing shower - Tot. I'll have to compose the 2010 list as I think it'll be rather interesting.

Soar Sushi: Went there last night and it is quite the diamond in the rough. You have to travel to a world beyond (downtown on National avenue just down the block from the Wonderbread House in Logan Heights) . . reminds of the adventures in discovering (and rediscovering) the great Dim Sum houses in San Francisco. My favorite was down several allies and ended in a rather run down nook. You new you were there when you found the baby bok choy handing on a chained link fence that butted up against a church parking lot. Whence you arrived you descended down these steps into the old world of the Orient - no tourists as they never could have found it and much to the reluctance of the Chinese mafia - me and my posse of culinary students embarked upon numerous tastings of moonbuns, shu-mai, dumplings, potstickers, pork shanks and usually passed on the more extensively "interesting" items involving offal, reptiles,and unidentifiable fishes.

Going back to Soar - the entrance is very urban in appearance with no real identifiable sign except for a rug out front (scripted with Soar Sushi). Chef Jeff and his team prepare a sushi buffet on Mondays for $15 a person with a cash bar. The udon noodle & teriyaki chicken were superb and my staple for the evening. The sushi was good I just refuse to eat anything with fake crab henceforth my selections were limited. Beautiful koi paintings and several TV's showcasing the Monday American sports create somewhat of a mixed environment neither serene Japanese nor downtown sports bar . . this place is unique and worth checking out - hell where else are you going to find a meal like this for $15.00.

the Perhaps: perhaps my spirits are warped by the constant stress, perhaps my spirit is in desperate need of a vacation, perhaps I should swallow any self-pity and rise above the obstacles . . . but the perhaps can definitely suck! Reality here folks - I ain't no steel drum . . empty inside and yet able to recalibrate the world around me with the resonating incantations from of my soul . . moving the people around me . . . ok - so I am. But this damn drum needs a moment of serenity:)

Chef Scotty

the Return to Innocence . . .

Moved by my song of the day at the moment . . . the words seem to hit me especially after seeing my sisters little newborns yesterday and reeming out my brother-in-laws father for continually buying styrofoam cups . . seriously who buy's those damn eco-damaging cups anymore. They are disgusting to even drink out of with that wide, biteable lip. Ok - back to the words of this song (which is posted on our ChileCo facebook page) - the words talk about going back to square 1. That beautiful innocence of a child with hopes, dreams and a destiny.

I had one of those great talks with a friend on the way back home from the OC. One of those deep discussions in sharing ones life purpose - something that I've known since a wee little lad. A lot of transition, closure & refreshed beginnings has occurred in the last month and openingly accepting these changes has realligned me with that often elusive path leading towards my desired destination or destiny. It's all too easy to get swept away in conflict and chaos - misguided and unknowing of the course we are following. Often blinded by our own ignorance until at last - intervention from the cosmos knocks the wind out of us and sets us straight once again. Whatever your chosen course may be - take a deep breath, look at where your feet are planted and gaze ahead towards your future as those very feet are taking you there (if you don't like what you see - might want to search out a new path:)

Have a great Monday all,

Chef Scotty

Easter Blessings from Chef Scotty

Happy Easter All,

Hopefully you're enjoying a bounty of malted milk candies, artificially fluffed up marshmallow chic's coated with crystallized pink sugar and prepping that pig rump for a hearty American dinner. While the majority of our Holidays originate around principles of religion (Christianity & Pagan)and have somewhat drifted from the steeples and prayers in place of toys & candy . . . the dinner however still holds it's own merit in uniting nearly all families and individuals at the table for some home cooked grub:) Whether it's mashed potatoes or Hot Cross Buns . . enjoy each moment shared amongst loved ones.

I myself am heading up "to cook" dinner (ok - so they're getting Mexican fusion leftovers from my wedding last night)for my sister with her 4 month old twins - Lily & Logan. How in the hell did time pass that quickly - seems like just yesterday they were born.

Everyday I am fortunate for those around me, supporting me and encouraging me to be the best man, boss, friend, brother & son that I can be. Whatever the cause, no matter the reasoning . . it is the inherent belief of "goodness" that serves as my own pinnacle of purpose and it is with a genuine laugh & sincere smile that I am constantly "working on the why"

with Easter Blessings,

Chef Scotty

18 hour workdays & chi blog a go-go!

In the beginning . . .

There was way more than just basmati rice. Ponder that phrase for a minute . . I don't know where I was going with it - random. So tell me how cool is this - I'm making a churro-baby banana split bar tonight with such epicurean accutrement as:

Rhubarb-Strawberry-n-Thai Basil Salsina
Tamarind-Pipin Apple Caramel Compote
Canela laced Mexican Chocolate Sauce
Peppercorn laced Whipped Cream
Pineapple/Kiwi/Mango Salsa & Fresh Strawberries
Molasses-Ancho candied Walnuts

Excited - I am. This is probably the first event in a longtime that I cooked everything for a client . . if only I can cook - what a wonderful world it would be! By that I mean all of the other goodies that come with a small business.

18 hour work days: Well - I'm not lazy but every so rapidly approching 34 and feeling like hippo displaced in the middle of the Sahara Dessert with solid 34 kilometers between me and the salvation source of H20. Cracked & scrambled beyond reconciliation like my mothers morning eggs (even though that was only on Holidays). But I smile . I laugh . . and I love the pride that goes into what we do, what I stand for and what makes the journey so worth while (I guess that would be profit? Haven't seen that yet but like a kid staring into the window of a candy store that closed 1 minute before arrival . . I can't wait . . always another day)

Chi Blog a go-go!: Ok . . our little family is dragging here with this blog so a little promotion. 1 season pass to the 2011 Social Season for the first person to refer 50 members to this blog . . if you get 25 members to this blog you'll receive a culinary gift package from me personally:) How about them apples!

Have a great Friday - Scotty

Tamales del Cielo, Easter Thoughts, Peace

As many of you are aware . . the name is ChileCo Catering and it is just that for a reason . . I love the balance and harmony of Chile. What an exceptional culinary component when compared to say . . okra, eggplant, banana - this little guys can add just the right touch to magnify other essential oils/arromas . . flavors in creating a more sultry dish.

Tamales: So the fusion wedding tomorrow is something of a bit of works - Mexican from scratch with things like - Blackened Salmon Mini Burritos with Cajun Dirty Rice & Blackberry-Wild Sage Coulis and Chipotle salt cured Sake Sushi with Nopale, Star Anise laced Plum Sauce and .. maybe pea shoots (haven't finished this creation yet). But let me tell you - my tamales are off the culinary chain! Squash Blossom with a squash-roasted bell & poblano chimichurri and spanky masa (boat load of spices) and then there's the braised brisket tamale . . mole poblano from scratch - to die for!

Easter Thoughts: It was my nieces Birthday Yesterday and April Fools Day - love/love/love the fool (first Tarot Card drawn at the first Social in 2008). I guess this is a time of reflection and thanks for what life brings us on a daily basis. While I haven't made it to Church in a long time - I was raised a catholic boy and performed as an alterboy (hard to imagine I know!). Get off the tosh and make those colored eggs with the kids - I'm going to see my sisters newborns and cook up some family style grub.

Peace: Peace of mind - the ultimate search within ones soul and sharing that enriched understanding of oneself with the world. Let's make it a better one shall we!

with Culinary Blessings,

Chef Scotty

Urban Solace, Rejuvenation & Computer Funk

It's AM and I released the gravitational pull and gift of bed at 5:48AM . . good sign that Scotty is getting back on track:)

So last night I opted somewhat willingly to pass on my date (with an extraordinary individual) and instead dine with my employee and his visiting WA parents at Urban Solace. Now - I'm always asked the question: what are you favorites spots to dine and quite honestly I don't get out as much as I would like . . but this joint (executive Chef Matt) always and I mean always delivers!

Urban Solace: We started off with some of their signature biscuits, flaky/buttery every so decadent slathered with a well deserved chunk of butter. I opted to try a cup of the Soup du Jour - Parsnip and while delicious it every aspect . . I actually prefer my vegetable based soups to remain just that in showcasing the elemental bliss and true nature - in this case: Parsnip. My guests enjoyed a Flat Iron Steak with Smoked Tomato Jam, Matt's infamous Chicken & Dumplings and a Jidori Chicken Breast with Caramelized Brussel Sprouts . . as for me - I ventured onto a new selection: Bacon wrapped Idaho Trout stuffed with Spinach & Shrooms. The asparagus was grilled/cooked more than my liking but the trout was amazing and totally fresh . .and lets face it - bacon makes everything better:) The service and staff was exceptional as always - Thanks Matt & team Urban Solace (go check it out on 30th & University)

Rejuvenation: rain and me getting into a rthymn as I read before bed each night, waking up earlier, posting my "songbird" my "culinary word of the day" and writing this blog:) While I might not have as much time on my hands as desired - I becoming whole again amongst all these crazy business adventures.

Computer Funk: This damn piece of crap computer - tried cleaning it myself (something I shouldn't do that is going to control panel and wiping it's PC ass of programs that I don't have a clue what the are!) Why do I have an IT guy that can't handle his cookies when it comes to this computers . . slow, very . . verrrry sloooooooowwwwwwwwwwwww.

Till Manana,
Scotty

typing w/ a screwed up digit!

Buenos Dias,

Pardon if this one is short but my left middle finger is defunct - normally I can bust out at least 70 words per minute but this morning I am handicapped:(

Last nights kick off party for a five day Indian/Persian wedding went quite well . . . of course the extra 70 people made things interesting but I guess that is what it's all about - and ChileCo Catering delivered. Great job team!

My wee little morning is going to include multiple meetings and then prepping for Saturdays wedding before meeting the parents of one of my hardest working employees - T-Bone, Tyson or more commonly known as "Money" Don't really know how he landed this so reverent nickname but it stuck as such everyone calls him Money. I think these little nicknames are endearing of our industry - y'got's to find the little joys and twists that make all of the hard work worth it!

In integrating my facebook with my little journal here you can check out the ChileCo Catering Culinary Word of the Day & Songbird du Jour there. Have a great one and more to read tomorrow. Chugs of Love & Gratitude!

Scotty

Tuesday - Easter Approaching . . Karma!

Top of the mornin to yah!

How much does it cost to have an elephant at your event? I personally don't know the answer to that but this weekend Sati will be riding an elephant at the grand entrance of his wedding downtown thanks to Jason Dean of JRD events. ChileCo Catering is only kicking off this event downtown at the Skybox which will be filmed by Channel 10 . . stay tuned for more.

While I am going to get the 101 on how to put pictures on this blog and jazz things up a bit . . I am pleasantly proud that I am on a streak on continuity. Even more so - I am delighted that I hooked up a subwoofer to this computer and can revive my body and spirit with tunes every morning. As such - I am going to post (daily) a lifting, kick ass, inspiring tune for you to kickoff your mornings with!



Just say yes! Make this day a yes day and inspired the rest of this week . . until tomorrow - eat kiwi like ravenous kookaburra my friends.

with Culinary Blessings,

Chef Scotty

Monday Madness & Sarahs new Nickname . . .

Good Morning,

Rthymn at last - morning after morning you can now tune into The Word of Chi to start your day off. Let us begin with the new nickname for Priceless, Pot de Nag, Jelly (this last week!) and now . . . Scratch-n-Sniff (s-n-s for short . . or just plain Scratch).

On to other things - I'm sipping my coffee with yet another defunct French Press spitting out a good 3 tablespoons of organic Ecuadorean coffee grounds. The question is do swallow or spit? Perhaps the combination of the two is envitable and slightly enticing for the extra sip . . but then again, this is coming from an individual who bites into his banana in consuming the bitter skin to the tropically creamy and smooth flesh within. Kids - don't try this at home unless you aren't afraid of ordering those salty ass, shriveled up anchovies at your favorite pizza joint. Gosh, that brings back fond memories of Maria's pizza with my Dad & sibblings (oregon, WI pizza joint . . decadent, greasy and laden with enough cheese to clog a newborns arteries in 5 seconds flat!).

An Indian event for ChileCo tomorrow . . on the menu: Thai chile poached rock shrimp with kumquat, garam masala encrusted lollipop lambchops, volcanic tandoori chicken skewers and such vivacious drinks as my "pisco sour" with guanabana puree, chilled pisco (peruvian liquor) and topped with a cardamom meringue.

Song of the morning: the light by Common - check it out folks and kick ur mornin' off with a little hop to that hip!

with Culinary Blessings,

Chef Scotty

Burgers at Home: Sunday Absolution

Good Morning to all . .8:55AM,

The Earl Grey Tea has been downed and I am officially awake although badly in need of good scrub and shower. Last night was the first run at some backyard ambiance with a firepit, the tiki torches . . and the grill going.

It occurred to me whence washing down a Sammy Adams between my intervals at the computer (cooking classes schedule complete - stay tuned for "The Journey") . . why would one every order or seek out this best burger. Such a simple Americana dish and never as good out an about as you yourself can make at home. Have tripping around the kitchen I through together 3 pounds of beef (ok - it helped that it was ground filet tips left over from ChileCo's tenderloins), I good mini handful of garlic, 2 Tablespoons each of salt, pepper & spicy horseradish, a dash of cajun seasoning, a 1/2 cup of water (always helps keep the burgers moist folks!). The result . ..

Flippin amazing! Of course I buttered the buns, slathered on some mayo, heirloom tomato, iceberg lettuce and red onion to complete the melancholy. This little adventure simply certified my own hypothesis the best burger comes from the coals of a beat up weber grill and a home cook!

Now it's time for that shower cause I reek something comforting yet over pungent of burnt ash & stale beer (must have spilled at some point)! Looking forward to keeping the creative movement going and cranking out a few more menu's before diverging upon Hillcrests afternoon Sunday Fun!

with Culinary Blessings,

Chef Scotty

Beautiful San Diego!

Bueno,

Believe it our not - I got up at 7am, did a little gardening and then sat down and had a serious conversation to "clarify" let's say. And now, after 3 cups of coffee, a delicious fried egg sandwich prepared by Chef Sarah . . I find myself in peace with a rejuvenating cup of Earl Grey Tea, the scent of Jasmine, and some sort of damn bird chirping away.

Today's menu production is already in full swing but at this time I am propped up in front of the computer with a clear mind ready to spill some creative juices on to paper in creating some new menus for these cooking classes, wine dinners & an upcoming three story yacht!

Nobody is reading this at this moment - so enjoy the beach, your family . . dust off your grill and lay down some Kansas City BBQ! Till tomorrow morning. .

with Culinary Blessings,

Chef Scotty

Mornin Blogeliciousness

Good Morning my dear friends,

It has occurred to me that due to the consumption of regular amounts alcohol (be fermented grapes, rye, potato or agave) . . I should write this dear little blog in the morning.

Employees: Oh boy - running a mid-sized business I think one of the biggest struggles is in managing those very people who make or break your business. Emotional highs and lows - let's face it . . catering isn't no walk-in the park but grey hairs have now intruded upon my once lush burnett head. Just thought I'd share.

I recently looked at a restaurant in RSF - the location is anything but ideal, however great circumstance are being made/offered in exchange for a committment. I'll keep you posted there as well as Chi Cuisine, a restaurant concept down here in San Diego and most importantly . . .

Cooking Classes by Chef Scotty & Wine & Culinary Dinners!!! Exciting but all in the same a bit of work ahead for me.

As the Social now is five days I really don't feel as if I gave it proper credit in describing the nights events but I will share this: I drive the death card the night before! As for the meaning - please read on.

The Death card speaks of a major conclusion in an area of our lives. Often when this card shows up in a reading it means the querent has had, or will have a change that is monumental - an ending of circumstances that were dragging on for far too long and the only way to make a clean break is to have a sharp ending. The key point to remember here is that where there is an ending, there is also a beginning.

The Death card also exposes us to the inevitabilities in our lives. Everyone has heard the old adage "the only thing you can count on is death and taxes." The quote left out one other inevitable occurance: Change. We can alway count on change. No matter how long we've been at our jobs, how long we've been married, or how long we've lived in one location - fact of the matter is that everything changes. We may remain in the same house all of our lives, but our lives will always change. Life is in constant motion and this is the irony of the Death card. Death is never the end - it is simply a motion in a different direction.

I am going to figure out how to put pictures on this thing, start writing in the morning and thank each of you for hanging in there with me!

with Culinary Blessings,

Chef Scotty

Social on March 21st - Water

Bon Jour,

So it is with great pleasure that I write this blog in knowing that even with obscene circumstances (a stove that just wouldn't work) the Social was an exciting and fun night. Dawn from Embellishmint, David from Plush Lounge Furniture, Tim for TAP Productions, and KC from Holiday Wine Cellars went over the top!

Cool blue and winter white colored the industrial fish warehouse . . the death card was drawn as the tarot of the evening (symbolizes renewal, fresh start, new beginning) and the sake and wine flowed with the cuisine.

Many thanks to all who participate in making the night magical - much love to all!

with Culinary Blessings,

Chef Scotty

The bomb diggity cake!

Ok - I swear on my life I will do this every night. If only a sentence or two . . lord knows I could use some structure in my day to day activities!

Just finished a cake for a very special client and let me tell you from the flavors to the presentation . . this cake is off the hook.

I'll post a picture on facebook but till then: imagine . .

peanut butter praline
dark chocolate fudge cake
caramel lemon-bananas
all with a dark chocolate ganache

trimmings of dark chocolate truffles, peanut butter truffles and garnish of succulents and hibiscus flowers . . I am really happy with it! And those of you who know me personally . . know that I always believe things could be better - not with this one folks!

The first Social of 2010 is on Sunday - sold out attendance at 90! Good week overall!

with culinary blessings,

Your Scotty

Weekly Nickname: Pot de Nag

Let's start layering some deliciousness to this blog .. seriously I must get off my epicurean crafted ass and make this blog work. Obviously, interesting content is the only manner in which my peeps are going to send the word of chi back around . . so I bumping it up three lines short of a Saturday night!

From this moment on their will be a new nickname for one of my key employees, roommate & friend: Sarah Rice

We have recently added "Scarf" to her list of nicknames/but that was last week
She already is known as "Priceless" "Sars" "Scorpion Woman" "Rolls Rice" "babette" and "Ricecakes" and now we add this next weeks nickname:

Pot de Nag/Definition: Much like Pot de Creme she withholds a creamy level of nagginess that when whetted on the tong is very much appeasing to the appetite but side effects can be quite discomforting as the nag globules tend to morph the natural form of ones ass and legs.

Yeah baby, and the moonbirds are back to production (random: a moonbird is a little Kashmiri phyllo chicken basket appetizer that ChileCo serves up) Does anyone know what the Kashmiri blend is?? Much like Mole Poblano it differentiates from household to household but for the most part holds true to balancing the delectable aromas of Cardamom & Saffron. Yogurt is also a key ingredient and typically pistachio. Give it a twirl . . it's pretty awesome and sure to please your guests. Through in a pet monkey that knits wool mittens and you've got a party!

How's that for a not your average chef blog?

Short & Sweet

Short - deals falling out at the finish line

Sweet - potential for better deals

That's it for this moment! We've had a quite crazy beginning to March and setting the tone for the year. What would one do without principles and integrity?

PS: I won the mammals category on jeopardy yesterday!

With Culinary Blessings,

Chef Scotty

Olympics, Rain, Garage Sale . . .

Yahoo! Up to 16 followers - now that's exciting. And with every new follower so does grow my ambition and dedication to this blog. Watching the Canadian & US game for gold, stopped by and picked up some dime on the dollar catering items and. . .well - last nights events went off without a hitch - despite the rain!

Nothing to intensive to write, scarfed down a little leftover truffled mac for lunch - need to really get working on my salad regimen! 3 Neiman Marcus events this week and a couple of events at Wiens in Temecula. No rest for the wicked and for that . . .I definitely qualify! Perhaps this isn't so hard:)

Scotty

curvture of the spine & severe dehydration . . .

these are the very adjectives that describe me best at this moment - top it off with a little employee drama, two new restaurant prospects and a weekend of events . . and yes . . absolute chaos is my life.

On the upswing . . I'm here typing again for my devote 15 followers (well I'm not sure if you're as devoted as me . . pretty lame that I haven't consummated the time to scribble for nearly two weeks!). Paso Robles wine event was nothing short of fantastic (in partnership with Fast Forward Events) and on the menu:

Mole Poblano tainted Pork Belly, House Masa Cake, Cuban Sofrito, Creme Fraiche
Kona Coffee-Cacao Filet Medallion with Caramelized Leek Mashers
Zinfandel Framboise-n-Dark Chocolate Parfait with Black Pepper Chantilly Creme
Assenti Gnocchi with Tomato-Fennel Sauce, Wild Rocket, Pedano Grano and . . .
Earl Grey salt cured Hirame with Litchi-Rosehip Sorbet, Pear, Micro Tangerine

Yes folks - you should have been there cause this food would knock the scarlet right off your grandma's lips!

Tomorrow I have a cooking demo that I literally pulled write from my arsh - but I seem to do that quite well. As a matter of fact, I have listed that as one my key attributes on my resume.

And so - the word of chi will now become nothing short of my life. I apologize for the faint hearted readers and simple protest that no unnecessary offense be taken as it is logical that I must entertain you and in so doing expose the most inner thoughts of my mind. That my friends is going to take you on one hell of a pimp daddy, epicurean, daliesque whirlwind of a ride.

Chao for now,

Chef Scotty