Still Under Pressure

Old to me, but new to LCG. The twin motor sous vide thermal circulators at work.

Bloody Mary Bowl

Vertical

My new passion

Vodka, Tomato Water, Horseradish pipette

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IN THE NEWS

Ryan And I At Fox Studio for "Be My Guest" Television segment.Check it out for yourself at: http://www.fox5sandiego.com/videobeta/342a51b5-c1cc-404a-b88f-bc236e61dfd3/Food/El-Bizcocho-Serving-Up-Delicious-Meals


"Watch where you got your hands pal"

Left over Liquid Nitrogen

NEW INSPIRATIONS

It has been a very challenging time trying to find the right group of young chef to join me at the Rancho Bernardo Inn. I'm convinced that I have finally done it.....We haven't been together for more than a few days but I already feel the creative drive coursing though me. We were given the last minute photo shoot to complete...this is what we created.


(Per Dessert) Agar White Chocolate Noodles, Tomato Strawberry Sauce, liquid "CoCo" Meat Balls, Shaved White Chocolate, Miro Basil.


Seared Scallops, Black Garlic, White Onion, Red Radish, Turnip, Meyer lemon

Origami Sashimi, Spanish Sardine, Toro, Ahi, Opa, Cucumber, Heirloom Tomato, Meyer Lemon, Apple, Crushed Herbs

Lamb, Romesco, Prosciutto, Chard, Brown Butter Pomme Puree, Lettuce

Vegan Affair "Food with Roots"

A Behind the scenes look at El Bizcocho's Vegan Affair Dinner



http://www.sandiegofoodfinds.com/San_Diego_Food_Finds/Food_Reviews_%26_Recipes/Entries/2010/3/17_Food_with_Roots._A_Vegan_Feast!.html



Barely cooked tomato, truffle, chive

Tofu cheese cake, Dark chocolate consomme

Farro porridge

Agadashi Tofu, maitake dashi

Water melon Sashimi, shisuku sake, shiso

VEGETABLE JUNKIE

http://winehosttv.com/?page_id=165

Just interviewed with Joel Reese From Leonesse Cellars for our up coming "Got Vegan" wine dinner. I will have photos to follow. Just wanted the Animal Rights Groups who have been camping out in front of the restaurant, that we don't need meat to be a world class restaurant.

Some of the food is there but not everything.

Whole Fish, Seaweed Salad, Shrimp Fire Fly.

VERANDA

It's been so long since the last post. We have been working like crazy to stay ahead of this economic craziness. Despite the times Rancho Bernardo Inn is going through a remodel. The Veranda Restaurant is getting a face lift. there are a few before pictures.

"BEER vs WINE"

Third Annual Beer vs Wine. Tonight.

Ocean Trout , Compressed Apple, Creme Fraiche, Spiced Bread

Lola Duck Croquette, Port Shallot Puree, Turnip Fondant

Scallop, Kabocha Squash Risotto, Chicken Liver Parfait, Basil Cress, Veal Reduction

Pork Belly, Artichoke Barigoule, Smoked Carrots, Fennel Tomato Jam

Butternut Squash, Bitter chocolate Consomme, Malt foam, Puffed Rice

BEER WON!!!

It all comes down to This

Can't say that I've spent a whole lot of time slaving over a hot stove. I just spent the better half of two days costing out menus. My brain is fried. It truly is the least favorite part of my job.

ZAA

I love pizza. coming from the east coast I wasn't going to be a Chef of a restaurant that doesn't have a damn good pie. Don't get me wrong there are some places that have good pizza but I think we hold are own. Scampi pizza with white clam sauce. (Veranda Restaurant)

For your information – El Bizcocho has a new honor. Wine Spectator’s 2009 Dining Guide has awarded us Best of Award of Excellence.

Best of Award of Excellence (816 winners) created to give special recognition to restaurants that clearly exceed the requirements of the Award of Excellence. These lists typically offer 400 or more selections along with superior presentation and display either vintage depth with several vertical offerings of top wines or excellent breadth across several wine regions

TREE STRAWBERRY

You would be surprised what you can find if you know what your looking for, these are tree strawberry's found right on property. They will make a interesting garnish for El Bizcochos dessert. In Some countries they are used to make jam and liqueurs (such as the Portuguese medronho, a kind of strong brandy). The Strawberry Tree (Arbutus unedo) is an evergreen shrub or small tree in the heather family, Ericaceae, native to the Mediterranean region and western Europe north to western France and Ireland. Due to its presence in South West Ireland, it is also known as Irish strawberry tree, and Killarney strawberry tree (called 'Caithne' in Irish and Scots Gaelic). Despite its name, the strawberry tree does not produce strawberries.

BRASE YOURSELF, Rough Seas Ahead

Fine dining or what we think is fine dining is "dead" as far as some are concerned. The age of food exploration has relented to the tried and true faith in solid made by the hand cuisine. Get ready dinners. El Bizcocho is going under the knife. What comes out the other end may be a larger bust lines a tighter face and a rounder butt. We are no longer hold the thrown of creative freedom but have relented to the prospect of riches in casual cuisine. So brake out your Polo shirts and slacks your jacket is no good here. Perhaps we should start cutting off ties and hanging them on the wall. Mr. Schnook will no doubt be over thrown and Vlad the impaler will no longer reside in the rafters. What history El Bizcocho has had over the many years. I'm glad that I will have seen both sides. No question the time has come for this war ship to face the scrap yard. Economic uncertainty and a slow a painful decline in our customer base has warranted bring in the "big "guns". Don't get it twisted we're no cowboy's that don't have what it takes to make a great meal but a new prospective is defiantly welcome. We will continue to prepare the freshest, highest quality product we can.....at a new reduced $$. My wish is your command. One question remains will El biz still be El Bizcocho? Time will tell.

REVIEW ME

Check out the review and article written about our food.



Maria Desiderata Montana September 8, 2009
http://www.sandiegofoodfinds.com/San_Diego_Food_Finds/Food_Reviews_%26_Recipes/Entries/2009/9/7_Get_the_buzz_on_El_Bizcocho_restaurant_here.html

http://www.sdentertainer.com/

BEYOND THE BORDER

Nothing better than doing something no one has ever eaten before at a charity event. Makes people stop and think. We say Whole Rabbit terrine and they give you a strange look like you’re not telling them the truth. This dish is a spinoff of an idea from "Hare of the Rabbit", a post from last month. Maple sugar, smoked salt and "food glue". This dish is pushing us to look for new seasonal ideas. It comes out looking and feeling like a ham so we are calling it rabbit ham. This has real potential; we'll have to see what comes of it. I love the way it looks like Head Cheese. Rabbit Hamm

Wills Pumpernickel bread

Pickled Apple

Mustard Foam

FIGGY

Don't let the figs go to your head. I love these babies, there so good right now. I've got to come up with some crazy ideas with them this season. Some of you may not know that San Diego is the perfect climate for figs to grow. If you’re not careful you'll find me dashing across your lawn snatching figs off your tree. I found a beautiful fig tree in Pacific Beach one day and asked the elderly woman that owned the property if it would be alright if I picked a few figs. She didn't even know that the fig tree was in her yard...."what". We picked a few and enjoyed them right there in the yard. She is a customer of mine to this day because of it.