Cook Pigs Ranch Again

August 14, 2013FarmsCook Pigs Ranch, Pigs, Porkdevteam

As you may already know, we are getting together with our friends from Cook Pigs Ranch to host a pork intensive dinner with a discussion on the importance of supporting sustainable and humane ranches. You not only will taste why, you will hear from the source why. More info here.

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Cook Pigs Ranch

August 11, 2013FarmsCook Pigs Ranch, dogs, Pigs, Porkdevteam

Driving up the curvy dirt road of Cook Pigs Ranch, we approached an orange cone that we had to skirt around before reaching the house of Krystina and Mike Cook who run this ranch in the hills of Julian, California. The most gigantic pig I had ever seen was laying beside it.

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Cook Pig Ranch

August 11, 2013Farmsdevteam

pig1

Cook Pigs Ranch Dinner

August 9, 2013The SalonCook Pigs Ranchdevteam

FAMILY STYLE DINNER ON THE “RANCH” AT HEIRLOOM

with Cook Pigs Ranch

COURSE 1

“Pig Food”

Homegrown Lettuces, Smashed Avocado, Barley, Macadamia Nut Pesto

COURSE 2

“Sausage Heaven”

Gluten Free Ricotta Cavatelli with House Made Pork Sausage, Mc Grath Farm Tomatoes, Caramelized Onions

COURSE 3

“Pork-n-Beans”

Grilled Pork Rack with Basil Gremolata + Fresh Shelling Beans

Crispy Pork Belly + Lima Bean Bruschetta with Smoked Eggplant, Zucchini and Blistered Stone Fruit

COURSE 4

“Apple Pocket”

Apple Galette with Caramel and Julian Hard Cider Ice Cream

** Reservations are confirmed by credit card payment

** This event will be PHOTOGRAPHED.

We Get Chef Gen For The Night

August 6, 2013About Us, Desserts, Our FoodAppetizers, Chef Gen, Natural History Museumdevteam

Oh, excuse me, Dream Team! And who is that in the middle giving a thumb’s up? You don’t recognize him, huh? That’s because he is out of context in this picture, son. That there is the one and only Chef Gen of Sushi Yuzu. That’s right, ya heard!!! Sushi Yuzu is one of the best kept secrets in Los Angeles, so well kept that they don’t even have a website.

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Brunch for DLF and Domaine Home

August 2, 2013Design, Our Food, PressBrunch, Buffets, Design Love Fest, dessertsdevteam

You know an event is going to be about the details when Bri of Design Love Fest has a hand in it so when she inquired with us to make brunch for a collaboration with Domaine Home, we were really excited. We love details.

The event was a floral class taught by Moon Canyon where a group of girls got to make their own arrangements and sip on mimosas with a champagne bar from One Hope.

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Customizing Your Wine

July 31, 2013Design, Drinks, Press, Weddingsdrinks, Winedevteam

See web feature here

Salmon, Farmed or Wild?

July 28, 2013Farms, Nutrition, Our Fooddevteam

Photos: Jennifer Emerling

When faced with the decision to buy factory farmed or 100% wild salmon, dramatic price differences usually make the call for most people. However, consumers must take into account the health risks of these choices.

Factory farmed fish are fed a steady diet of protein pellets containing dioxins, PCBs, fire retardants, pesticides (for sea lice), antibiotics, copper sulfate (to keep nets free of algae), and dye that has been linked to human retinol damage (without it, the flesh would be grey).

Caduceus Wine Dinner in The Salon

July 21, 2013The SalonCaduceusdevteam

APPETIZERS

Blackened Balsamic Crispy Crostini with Coffee Crusted Elk Loin Carpaccio, Black Garlic Smoked Chili Aioli + Pickled Peppers

Black Brioche Navajo Fry Bread + Indian Avocado Butter with Squash Blossoms + Fried Chick Peas

Tostaditas with Red Chile Braised 5 Bar Beef Shank, Crumbled Queso Fresco + Homegrown Allepo

Fried Forbidden Rice with Tuna Tar Tar, Saffron Hollandaise, House Fermented Chili Hot Sauce + Cilantro

Grilled Cornbread Madelines with Charred Corn Kernels + Whipped Cumin Honey Butter

AMUSE BOUCHE

Sweet Corn + Sheep’s Milk Ricotta Tamale with Huilacoche + Pearl Onion Ragu

SALAD

Shaved Garden Black Radish, Compressed Watermelon + Lemon Cucumbers with Marinated Fresh Feta Cheese, Roasted Almonds + Date Chipotle Vinaigrette

PASTA

Squid Ink Ravioli stuffed with Homegrown Eggplant + served with Butter Poached Lobster + Piquillo Buerre Rouge

ENTREE

Cook’s Pigs Ranch Pork Chop grilled in cast iron over Mesquite Coals + served with Mc Grath Farm Lima + Purple Pole Beans, Sautéed Smoky Broccoli Leaves, Red Spinach, + Kale Pesto

DESSERT

Coconut Tres Leches Berry Parfait

** Tickets are sold on a first come, first serve basis

** This event will be PHOTOGRAPHED.

Heirloom Carrot Salad

July 21, 2013Recipesdevteam

Photo: Tara Maxey

You can find Heirloom Carrots at farmer’s markets here in Southern California all year long. These here are from Windrose but we get most of ours from Mc Grath Farm. The darker varieties, although more striking to look at, have a more bitter taste yet according to Jo Robinson contain a higher nutritional value than their sweeter counterparts as is the case with most “wild” produce.