"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!