"Show me another pleasure like dinner which comes every day and lasts an hour." --Charles Maurice de Talleyrand

Blue Bohème
Category: French/Belgian
Neighborhood: kensington



I went to Bleu Boheme during the July Fourth Weekend. I had tried to go before but the line was too long, and I don't like to wait in long lines, so I delayed for another date when I would be sure to have a reservation. I went for early dinner (5:30 pm) and it was a breeze getting seated. Finally, time to sample this restaurant!

The outside of Bleu Bohème is quite charming with a rustic chic look. This cozy spot definitely has a bistro feel with some glam accents and a touch of belgian beer bar. The staff is friendly, warm and inviting, even the owner took the time to check on us during the meal, which is always appreciated. Inside, we were greeted by a dim and airy space reminiscent of a wine cellar, exposed brick and all. We were thrilled to be seated at a table with a large candelabra decorated in a history of wax drippings. All at once the experience felt intimate and special.

We had the beef bourginon, coq au vin, steak au poivre (this was a special with green peppercorn sauce), mussels and frites, escargot and chocolate mousse (there were 5 of us). All of the food was delicious, the sauces in particular, but I thought the mussels were especially good. They have several varieties and a half order is still big, more than enough for one. I also like that the mussels come from Carlsbad, ++ for local food.

Both the beef and chicken were cooked with consideration, moist and delectable. The depth of flavor in the beouf bourginon was astounding, but a bit salty for my taste. The coq au vin was delightful reminding me of a sunday dinner at home. The fries are exceptional, crispy outside, soft inside and seasoned with the likes of rosemary, lavender and sea salt. Addictive. I had never had escargot before, and I was pleasantly surprised by the non-rubbery flesh in a buttery herb sauce.

The chocolate mousse wasn't bad either, airy, decadent and served with a mint leaf to prepare the palate. they even through in a complimentary mousse for my four year old nephew! Talk about hospitality.

I will definitely be back for a cheese board and some wine.

http://www.bleuboheme.com/

Let us not forget that the cultivation of the earth is the most important labor of man. When tillage begins, other arts will follow. The farmers, therefore, are the founders of civilization." - Daniel Webster

The newest program from San Diego Roots: Sustainable Food Project located here in San Diego County is the creative and inspiring Art of Agriculture. Below you can find out all about this exciting opportunity (information reposted from www.theartofagriculture.org).

What is the Art of Agriculture?

This program seeks to promote agriculture as it relates to art. The growing, cooking, and eating of food is art, not science. But the art doesn't end there: agriculture inspires and gives energy to our creative minds, and allows us to express ourselves in a myriad of ways. Through projects, contests, and events we hope to allow you to show us the art of agriculture as you see it.

Our inaugural project is a photography contest. The goal of this contest is to create a visual foodscape of San Diego County. We want you to show us how you relate to food: the who, what, when, where, how and why of agri-CULTURE in San Diego.

The contest is open to all ages and submissions are due by September 23rd (Fall equinox). The photography contest will culminate in an exhibit displayed at our fall harvest celebration at the Roots Farm @ Suzies and in a calendar published for 2011. Start shooting!

We are also commencing a year-long project of recipe contests. We are seeking recipes created by individuals who have been inspired by the wonderful array of foods available locally in San Diego County. The contest is broken up into four submission deadlines: one at the end of each season.

The first due date is the Fall equinox on September 23rd. By this date we want you to submit recipes that you have created and prepared with an emphasis on ingredients available locally during the summer months (July, August, & September) in San Diego. We’ve even got a handy tool to help you figure out what is available during each month of the year. So show us how seasonal foods inspire you: cook up a storm! The recipe contest will culminate in a 4-season cookbook available by the end of 2011.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients ~Julia Child

Came across a list of San Diego Farmer's Markets online today while reading edible San Diego, a wonderful resource on local food culture. Check it out by clicking here!

I love fish, cheese and meat, and I eat everything, but only in small quantities if it's rich. ~ Eva Herzigova

This is a mini-post shout out about seafood. In light of the impacts the BP oil spill/explosion has had on the Gulf region (USA) and how this will affect our local/national fishing economies I was digging up some reading. I was for sure expecting to find articles about the oil spill's destruction of the shrimping industry, but the most compelling article I found was about tuna.

Below I have a link to the article in full, and it is well worth the read. More or less the article is a good expose on the culture, economics, and ecology behind today's fishing industry. One thing is very clear, our fish stocks are on the verge of collapsing.

Read all about Tuna's End.


On a gastronomic level, I definitely understand the desire to eat seafood. It tastes good, not to mention it has thousands of years of significance in the human diet and is ingrained into the fabric of many cultures around the world.

So for those of us who wish to keep eating seafood, I urge you to download your Regional Seafood Watch Pocket Book from the scientists at Monterey Bay Aquarium. This handy booklet will help you know what is local to your region and more importantly what fish stocks can be consumed sustainably. Enjoy responsibly!

Download Your Regional Seafood Watch Pocket Guide Here!

Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne

At the end of May I had the privilege of being the Man of Honor at my dear friend's wedding, which took place in Long Island City, New York. In my opinion, one of the best parts of a wedding is the food. It is a lavish experience that brings people together in celebration. This decadent dining experience goes hand in hand with the celebration of love, probably the two things we need most as humans to thrive.

My friend went with Chef Daniel Boulud's catering company Feast & Fétes. All I can say is that if this were a restaurant review I would give five stars for an utterly sensual experience. Check out the menu and drool!

"The fact that we're giving food this kind of attention means that it just gets bigger from here" - Ruth Reichl

So this post is all about introducing you to my restaurant review/rating system. You ready? It's ok if you're not it's really easy. If you are familiar with the yelp format it's more or less like that. My scale is from 1 to 5 stars. 1 star equals super sucky and 5 equals borderline orgasmic. Judging criteria fall into three categories 1. food (quality, taste, texture, ingredients, etc...) 2. service (attitude, time, etc...) and 3. ambience (decor, music, noise level, etc...) To demonstrate, I am reposting one of my earlier reviews from yelp, but updated!

Lucha Libre Gourmet Taco Shop
Category: Mexican
Neighborhood: Mission Hills


Lucha Libre. Where do I start. In my opinion, they do most everything right. The decor, while thematic, is fun and energizing. As you can imagine from the name, the entire restaurant in an homage to the sport of Mexican free-wrestling. There is A LOT of lucha libre  memorabilia adorning the wall's and vintage movies playing on the TVs.

The food is delicious, moreover, you can't get food this good for this cheap. I don't know how they do it. However, I do have to say that the food, as delicious and cheap as it is, does give me pause to wonder about the quality of the ingredients. While everything tastes fresh and high quality you should by no means come to this location looking for sustainably grown veggies and ethically raised meat. Still, there are ample vegetarian possibilities.

Anyway, all the tacos are delicious...I like the veggie and surf & turf  in particular. If you are feeling particularly decadent get the queso taco with fries. Trust me, it is amazing. And of course they are well known for their TJ hot dogs. Really though, try anything on the menu and you won't be displeased. Their salsa bar is varied and all are yummy (the green salsa and pineapple pico in particular).

The service at Lucha is excellent and all the staff make the restaurant comfortable and inviting. I will continue to come back again and again. You can reach Lunch Libre via their contact webpage at www.tacosmackdown.com.

There is no love sincerer than the love of food. ~George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

For my first post, I thought I would focus on what I find to be the essence of eating food, deep personal satisfaction. No matter what you chose to eat invariably the dishes and ingredients you are drawn to hold great significance. You could simply love the taste or the contrast in textures, or your reasons can be more intimate drawing upon childhood memories, a sense of home and tradition. 

Regardless the motivation, we all have a group of foods we are consistently returning to, which begs the question, what would your last meal be?

Photographer Melanie Dunea attempts to get at the heart of this question in her touching and wonderfully crafted book, My Last Supper. 

In her collecton of portraits, interviews and recipes, with top chefs of our time, Dunea manages to capture the softer side (the spirit if you will) of these giants. What we find is a lot less pretension and a lot more heart. Interestingly enough, many chefs chose rather simple dishes, compared to the skill of the individual, such as Helene Darroze's "My Friend Suzie's Best French Fries In the World." Others are more lofty and whimsical like Ferran Adria's "Cod Foam With Honey-Flavored Baby Onions." Either way the common threads in each interview were the themes of home and family.

What this tells me is that the "last supper" is less about the ultimate gourmet experience but more a celebration of the sensory memories that bind us into communities. eating apple pie isn't as basic as eating. When you take a bite of a a beloved food you are transported. within that one bite you can experience a lifetime of happiness, heartache, change, growth and love.

I think Dunea would agree with me that when we reflect upon our last meal, what we select says a lot about who we are. 

As for me, I think I would like to be sent off with a pear and guyere tart encased in a flaky crust of peppercorn pastry served with a glass of brillant reisling...a couple dollaps of unsweetened whipped cream wouldn't be unwelcome either. What would you chose?