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