Charcuterie

Charcuterie: Taken from the term cuiseur de chair , meaning "cooker of meat."

I haven't been doing this for so long, but i tell you that Charcuterie; has been one of the strongest passions that i have had in the kitchen. I want to excel in this field and one day successfully open a Charcuterie restaurant(as a example look here) pictured above: beef cheek rillette, Ox tail terrine, galantine of chicken and pistachios and Pate de Champagne w/ dried cherries.

Random at Roseville

Street Food Cooks Confab

1500 ocean representing some amazing pizza. all kinds of cool stuff pork, mushroom , buttery onions and a kick @%$#% wood fire oven.


Nathan Coulon with his Belgian Frites were pretty awesome and fresh, should of brought some Saison Dupont.

Olivier Bioteau with a big %$%#@ knife slicing his Croque-monsieur.

The crew at hand with Paul Mccabe, doing some seafood pintxos en la plancha, did some one say chorizo!


A.R Valentine serving up the eye candy with their porchetta sandwiches.


Amy Dibiase From roseville doing what he does best! Grandma's cannoli.

Jack Fisher made some awesome funnel cakes.

Antonio Friscia and his cioppino.
Tijuana peros!

Katie from Chloe stole the show for me hot cocoa, palmier's and roasted chestnuts.

tacos de res from Trey!

Christian Graves and family serving up some mean pho! kind of made you wonder if they serve Pho in Vietnamese's Dennys!

A day to give thanks

I don't know why i haven't been writing in my blog. I felt like i've been in this state of comatose for some time. Not felling like i want to do anything; But, some how every time i look at these pictures, life slaps me in the face and say's "there are so many beautiful things in life that you have closed your eyes too...wake up!" So, without further hesitation, i give you the thanksgiving blog.
This was such a beautiful day, nice and sunny with a cool breeze. The day started off with a half asleep call to Robin at Suzie's farms. Exaggerated to make things shorter.
R: "hello"
A:"hey, robin its Aldo, do you mind if i come and pick up some vegetables"
R: " yeah, no problem,come and see one of the employees they will help you" A:"cool ill be there in five!
(after the purchase)
R:"why don't you come down to kiki and pull some vegetables out of the ground! how could i say no!
The menu consisted of braised Swiss chard with one hour pulled butter braised carrots and roasted Turkish eggplant. Herb du Provence rubbed Brandt beef prime rib eye with roasted red onions, beautiful blanched pea snap(could of been eaten raw) olive oil salt roasted chiogga red beet salad with amazing tender mixed greens, candied pecans and herded de affinois. nothing fancy just food. Alice water's ears were ringing!

San Diego Beer Week