28 May 2009


We're a full house for this pairing and so excited about all of the spring goodies we have! Although, we cut it a bit short as spring truly is pretty much gone :) Maybe the last fava beans and peas you'll enjoy this season.

I am dreaming about the flavors in this menu every day and can't wait to start preparing! Next pairing is in July at a special location...mark your calendars for July 12th!

4 courses
with beer pairings at 3:00pm on SUNDAY, MARCH 31st
With each course, we will pour hand-selected beers from craft breweries

Crispy & Delicious Asparagus & Potato Tart served with Sabzi
Paired with THE LOST ABBEY AVANT GARDE Farmhouse Style Ale

24 Hour Salmon served with Spring Ragout
Paired with BALLAST POINT GINGER BIG EYE IPA

Fennel with Tarragon Vinaigrette on a bed of Purslane
Paired with THE BRUERY TRADEWINDS Belgian-Style Ale Brewed with Rice and Thai Basil

Triple Ginger & Lemon Quark Whoopie Pies
Paired with BEAR

Cheese and meat plates to start with and continue onward
Japanese cucumbers between courses
Special beer from Ballast Point brewed just for this pairing
Beer to session before and after

23 May 2009

Get stoned!

As most of you know I work at The Linkery, and this weekend we have an amazing lineup of stone fruit inspired dishes. Jay and I went to the Santa Monica Farmers Market (SMFM) on Wednesday to load up on the central valley's stone fruit offerings. Check out the blog post.

Why do we go up there and not somewhere more local? Well, because the central valley is known for their stone fruit and San Diego's are not as great nor are in season. The Hillcrest Farmers Market has one farm that comes down from Dinuba, Sweet Tree Farms. This is an all girl run farm and their fruit is sweet in so many ways.



Here is a pic of the smoked oyster stuffed snow queen peaches. The sweetness of the peach is balanced beautifully by the smoky, and salty briny-ness of the oysters. Pair this with our Sancerre, Sauvignon Blanc, and you just may have to order another round. Seriously!

20 May 2009

G O O D M O R N I N G! Good Morning, Good Morning, Hey Hey, Good Morning...


What's not to love about breaking out the china, fresh fruit, squeezed OJ with champagña, french press, arugula wrapped with North Park Meat Co. Berkshire Pork Bacon, soft boiled farm fresh eggs, sauteéd greens, Bread & Cie Country Levain and hungry folks?


This is pretty much my favorite thing ever! No, seriously...anyone who knows me, knows that whenever I have company over, I like to wake up hours before them, tiptoe around the house and prepare something yummy for the to wake up to!


Kevin and Jackie spent the night and I was dying to wake up and buy the missing ingredients, choose china for everyone and make the spread. We had such an enjoyable morning! Even though I don't eat meat, I love to prepare it and this is probably one of my most favorite breakfasts! Yum!

Goodbye Spring...



4 courses, with beer pairings at 3:00pm on SUNDAY, MARCH 31st, $45

1° Crispy & Delicious Asparagus & Potato Tart with Sabzi
The Lost Abbey - Avant Garde Ale
2° Alaskan Amber Salmon with Spring Ragout
Ballast Point - Ginger Big Eye IPA
3° Fennel and Watercress with Tarragon Vinaigrette
The Bruery - Trade Winds
4° Triple Ginger & Lemon Quark Whoopie Pies
To be Determined...

Cheese and meat plates to start with and continue onward...
Armenian cucumbers to eat between courses
Many hand selected beers to session before and after
Some special bottles to tickle your fancy

**Menu items subject to change based on what's available or if we run into something better!

This pairing will be our largest in number to date and we are excited to watch it play out. Spring is such an inspiring season with an unparalleled lightness & brightness. To the best of our abilities, we aimed to maintain this feeling in the menu

Thanks to everyone for your RSVPs and we look forward to another amazing late afternoon!

11 May 2009

The next beer dinner is near!

Hi everyone,
We are so exited for the next beer dinner. Farra and I have been working on some dishes and pairings, but its still not finalized. The date however is and it will be Sunday, May 31st. Please stay tuned for more details as they will be posted on the blog.

Thanks for being part of this fun dining project and for supporting what we love to do and helping us share it with others.

Juan and Farra

04 May 2009

This years garden



Every year Farra's mom comes down and helps us out with our garden. I think this years garden is the best so far. We are really excited for what's to come, and hopefully have a bountiful harvest dinner with all of our friends.



They planted 3 varieties of tomatoes, serranos, jalapeños, habaneros, basil, dill, marjoram, oregano, parsley, cilantro, lettuces, arugula, corn (need to cross polenate but may be a challenge), tomatillos, and a hop rhizome.




Finally our years worth of composting gets put to use.