Skip to main content

Good Friends and Lokal Eats

Despite us having two birthdays and two anniversaries among us (literally within a span of nine days), my crew of besties always takes me out for a celebratory birthday dinner at the beginning of May.

Okay, I'm not going to argue. I love these guys! And they - quite clearly - know how to make me happy. This year, we headed to Carmel Valley to check out Lokal; we haven't been since they opened. We were due.

This ceviche was my favorite from the evening! There were so many flavors on this plate: scallops, avocado, grapefruit, and crisp mole chips.

We all ordered dishes and shared. I don't remember who ordered the Prawn Mac'N'Cheese Balls, but we all took turns saying it. Mac'N'Cheese Balls. Mac'N'Cheese Balls. Mac'N'Cheese Balls. And I know that Brian ordered the Bones, roasted bone marrow with mushrooms on the top.

We tried the halibut over parsnip puree topped with arugula.

And, when it came time for dessert, we pointed at the chalkboard and said, "We'll take one of each." I'm not kidding. We had a chocolate chip cookie ice cream sandwich.

The Burnt Jack Daniels Bread Pudding was comprised of sourdough breadcubes, burnt caramel, cranberries, Jack Daniels cream, and burnt milk ice cream. I think they used 'burnt' too many times in the description, but it was tasty.

White Chocolate Crème Anglaise with Fresh Seasonal Berries...

New York Cheesecake with Caramel Sauce and Fresh Fruits...

Homemade Olive Oil and Crème Fraîche Donuts with Hot Chocolate and Cinnamon Sugar...

And, for the first time, we each brought a bottle of wine to share! Jenn brought a Berghold FootStomp Zinfandel. Brian shared a 2009 Italian red. And I brought the newly released Big Daddy - a fortified Pinot Noir - from Holman Ranch Vineyards. I think we'll have to do this again soon.

 Thanks, Jenn, Mike, Pia, and Brian, for the fabulous dinner. I felt celebrated...and stuffed!


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa