Archives for February, 2013

Interview with Chef Cory Bahr

Posted on Feb 12, 2013 under Archives, Chefs, Interviews | No Comment
Chef Cory Bahr

Chef Cory Bahr

Chef Cory Bahr learned to cook from his grandparents.  While growing up in Monroe, Louisiana, Bahr spent many hours in the kitchen helping with the family catering business.  He waited tables as a teen and eventually migrated into the kitchen.

Two local ladies who admired his cooking asked Bahr to run a restaurant they were planning to open in Monroe.  In 2007, at age 30, he was approached to open Monroe’s Restaurant Sage as executive chef.  In 2011, Bahr was crowned King of Louisiana Seafood, and fulfilled his ‘royal’ duties by acting as a national spokesman for the Louisiana Seafood Board’s Chef Council.  And in June 2012, just six months after opening his own hometown restaurant, Cotton, Cory Bahr remained cool as a cucumber on the Food Network’s Chopped! handily winning the cutthroat competition with his skill, speed, and ingenuity.  He has been named “Chef to Watch” by Louisiana Cookin’ Magazine.  Bahr was in town to host and cook for the annual “Only in Louisiana” brunch honoring Grammy nominees from Louisiana.  I sat down with the young chef to talk a bit about southern food, Louisiana culture and upcoming projects.

 

Dinner at Herringbone, La Jolla

Posted on Feb 07, 2013 under Archives | No Comment
Herringbone

Herringbone

As part of my trip throughout the Golden State for January’s Dine California month, I visited Herringbone in La Jolla.    Herringbone is one of 21 restaurants that participated in San Diego’s restaurant week.

entrance

entrance

The restaurant is Top Chef Brian Malarkey’s 5th restaurant in San Diego county.  The six indoor olive trees, brick walls and glass walled kitchen converts a warehouse environment into an indoor garden.  The menu is divided into categories including cold and hot fare (appetizers) , greens (salads), crusts (pizzas) and plates (main courses).

Amanda Baumgarten

Amanda Baumgarten

Chef Amanda Baumgarten, also a Top Chef alum, heads the kitchen with a menu strongly focused on seafood.  Here is what I sampled:

beef and tuna carpaccio

beef and tuna carpaccio

I started off with a tuna and beef carpaccio accented with pistachio and lemon juice.

scallops

scallops

My main course was the Maine diver scallops with chorizo, Fuji apple, almonds and watercress.

dessert

dessert

Dessert was a take on s’mores, a parfait with chocolate ice cream, hot fudge and roasted marshmallow foam.  Herringbone is a great place to relax with a drink and enjoy a great seafood dinner.  Located at 7837 Hershel Avenue in La Jolla, call 858/459-0221 for reservations.

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