Culinary Adventures with Camilla

When I first saw the email from HOME  about their 2-hour Pork & Pint Party, I scooped up two tickets immediately, thinking that it would be a great date afternoon for me and Jake. But as the event inched closer, a project deadline was looming for Jake and R, so I ended up taking my Enthusiastic Kitchen Elf with me instead. I think it worked out for the best anyway. Some kids have a favorite band or favorite musician. My kid has a favorite chef and it's Chef Brad! As we were driving up to Soquel, D wondered if the pig was going to be intact, meaning with a head and entrails in place. He said that he needed to mentally prepare for that, but I'll write more about that when I showcase Rancho Llano Seco , the ranch that provided the heritage pig for the class. D visibly relaxed when he saw that the pig did not have a head and entrails. He watched, entranced, as Chef Brad butchered the pig. We learned about the leaf lard...  and the coppa. ...

If you've been following my blog for even a little while, you have probably read about Chef Brad Briske and/or La Balena and Il Grillo which are both owned by our good friends Emanuele and Anna. Brad has been the executive chef at the helm of those two restaurants in Carmel for several years. While some kids have favorite movie stars, mine have favorite chefs. And Brad tops their list. Recently he decided to open a restaurant of his own. It's called HOME and it officially opened at the beginning of the month. We missed the friends and family previews, but finally found a free evening to get up to Soquel. When Linda, Brad's wife, emailed me back with a reservation time, she invited us to come up earlier than they opened to wander through the garden. I exercised remarkable self-restraint and refrained from plucking the rhubarb and taking a bite! And I was excited to see kiwi fruit; I never knew how those grew.    Brad noticed us - trespassing ...

Some kids have favorite actors, athletes, and musicians. Mine have a favorite chef: Chef Brad Briske of La Balena and Il Grillo .  So, when I saw that Brad was going to be a guest chef at the Scotts Valley farmers market pop-up brunch (click for the pop-up brunch series ), I bought tickets immediately. Unfortunately, Jake was wrapped up with the house remodel and under the gun with his deadline. So, he didn't get to come with us. I let the boys invite a friend instead. POTATOES SAVORY AND SWEET potatoes, peavetta, golden raspberries, and herbs STRAWBERRIES AND CHOCOLATE Live Earth Farm strawberries with Ashby Confections ’ chocolate PORCHETTA BRUSCHETTA Companion Bakeshop open-face sourdough, Fogline Farm pig, fried egg, greens and honey SWEET FINISH plum tart, almonds and lavender syrup As always, Brad and his dishes delighted all of our senses. Everything was delicious, beautiful, and perfectly in sea...