It’s cold out—well, cold for us San Diegans at least (ignore us, Idaho). And with 5 p.m. feeling more like 10 p.m. these days, all we really want are holiday lights outside, cozy blankets inside, reality TV and comfort food to fill our evenings with.
So, we looked to none other than Louisiana Purchase for the goods on what to make to warm up our bones this winter. Their suggestion? Chef Quinnton “Q” Austin’s Uptown Sink Gumbo.
The New Orleans native marinates the charm and character of his hometown into every item on the menu, creating diverse Cajun flavors and creole tastes—with his chef Q twist.
“The background of the Uptown Kitchen Sink Gumbo is taking a little bit from everyone I’ve been around that made great gumbos, bouncing from house to house on Sunday and being a taste tester,” says chef Q.
Louisiana Purchase, gumbo vertical
Courtesy of Louisiana Purchase
There are many different kinds of gumbos and choosing your flavors means you get to pick your party. Chef Q likes to use chicken stock, onion, celery, file, garlic, herbs, and proteins such as andouille sausage. Though he notes it’s hard to find in San Diego.
But the real trick to a good gumbo is the roux, which is equal parts fat to flour, and should be dark brown and silky. For the kitchen sink, you’ll want to throw it all in—go ahead, get crazy.
Chef Q goes with roasted chicken, shrimp, crawfish, and blue crab. “Yes, California people, blue crab,” he says. “Don’t put snow crab in a Louisiana person’s gumbo.”
Finally, don’t forget the spices. Don’t mess with Louisiana’s spices. To make Chef Q’s Gumbo at home, follow the recipe below:
Louisiana Purchases’ Uptown Sink Gumbo
Ingredients
Lite vegetable oil
1 lb diced onion
1 lb diced celery
2 cups garlic
3 tbsp thyme
2 tbsp oregano
3 lb sausage
½ cup file
Garlic powder (to taste)
Onion powder (to taste)
Cayenne pepper (to taste)
Creole seasoning (to taste)
12 bay leaves
Brown roux
3 gallons chicken or seafood stock
5 blue crabs
2 lbs roasted chicken
3 lbs shrimp
3 lb crawfish tails
3 lb crab meat
Instructions
Sweat down your onions, celery, and garlic then add your ½ cup of file
Season with garlic powder, onion powder, cayenne pepper, and creole seasoning to taste and add your bay leaves, brown roux, three gallons of chicken or seafood stock, and blue crabs.
Allow this to come to a simmer, then add your roasted chicken and shrimp. Take it up to a boil then reduce again to a simmer.
Once all of your flavors come together, taste and season more to your liking.
Kayla Barber tells stories about culture, leadership, and sport through her writing and visual journalism as a photographer. She creates for Major League Baseball, San Diego Magazine, and is a freelance storyteller for purpose-driven entrepreneurial ventures.
Enjoy this sweet fruit cake bursting with fall flavors and comforting spices at home
Recipe Easy Spiced Vegan Pear Cake from Rachel Steenland of The Garden Party
By Rachel Steenland
This sweet fruit cake recipe is bursting with fall flavors and uses all the warm and comforting spices that you crave this time of year. The gooey pear caramel topping takes the cake to the next level. You can get the best flavor by using fresh, in-season pears. This recipe is perfect for serving at holiday gatherings. –Rachel Steenland
Easy Spiced Vegan Pear Cake (Serves 12)
Toppings
2 red pears
6 tablespoons dairy-free butter
1/2 cup brown sugar
Prepare pears by cutting them in half and removing seeds and stem, then thinly slicing them lengthways.
Mix together dairy-free butter and brown sugar, then spread mixture over the bottom of a nine-inch round baking pan. Top with sliced pears, overlapping to create a circular pattern.
Batter
1 stick (4 oz.) dairy-free butter
3/4 cup brown sugar
2 teaspoons vanilla extract
1 cup oat milk
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cane sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Pinch of salt
Cooking Instructions
Preheat oven to 350 degrees Farenheit. In a medium mixing bowl, add dairy-free butter and brown sugar and mix to combine. Then, add vanilla extract and oat milk and stir to combine.
Into a second medium mixing bowl, sift all-purpose flour, baking powder, and baking soda, then add cane sugar, ground spices, and salt. Stir to combine.
Pour wet ingredients into the bowl of dry ingredients, then stir until combined.
Pour batter into the baking pan on top of the butter, brown sugar, and pear topping.
Place pear cake into the oven and bake for 45 minutes, or until a cake tester inserted into the cake comes out clean. Set aside to cool.
Once cooled, flip your pear cake. Place a serving plate over the top of the baking pan. Then, holding the plate and the pan together tightly, turn the pan upside down, placing the plate on your kitchen counter. Carefully remove the baking pan to reveal the spiced pear cake.
Serve warm or at room-temperature with a scoop of dairy-free vanilla ice cream or whipped cream.
Octopus can be daunting. Unlike the chicken or beef you probably have hanging out in your freezer at any given moment, it’s a rare ingredient on most American’s grocery lists. (Also, chickens don’t have tentacles.) Prepared skillfully, octopus is buttery, tender, even lightly sweet. Cook it wrong, and you’ve got rubber with suckers—which is why we usually leave it to the professionals to get it right.
But if you’ve got guts and a recipe (like the one you’re about to read), then you’re capable of transforming the aquatic critter into your most impressive dinner party entree ever. This octopus shawarma serves as a delicacy at the California coastal restaurant Mediterranean Room, located inside of the La Valencia Hotel in La Jolla.
Courtesy of executive chef Fabian Aceves, the recipe pays homage to the restaurant’s waterfront location by bringing together elements of both land and sea. “Octopus is nostalgic for me because it has a connection to memorable days I’ve spent cooking, eating, and learning delicious new versions of it over the years,” Aceves says.
To make chef Aceves’ octopus shawarma, follow the recipe below:
Octopus Shawarma
Octopus
Ingredients
1 whole 3–5 lb octopus (Spanish preferred)
4 gallons water
1 oz whole black peppercorns
1 oz fennel seed
1 oz bay leaves
1 cup red wine vinegar
½ cup sea salt
1 tsp chili flakes
Shawarma Marinade
Ingredients
2 cloves garlic, finely chopped
Zest of 2 lemons
7 oz lemon juice
7 oz white vinegar
7 oz orange juice
¼ cup tomato paste
2 lb yogurt
1 tbsp onion powder
2 tbsp sumac
1 tbsp coriander
1½ tbsp cumin
3 tbsp ground turmeric
1 tbsp dried oregano
Salt to taste
Mediterranean Bean Mix
Ingredients
1 qt cooked chickpeas
1 qt cooked gigante white beans
2 roasted red bell peppers, diced
2 cloves garlic, crushed
½ cup olive oil
¼ cup fresh dill, finely chopped
1 oz lemon juice
1 tbsp cumin
1 tsp black pepper
1 tsp sea salt
Garnish
Ingredients
1 cup mayo
2 tbsp squid ink*
Chili thread to taste
Instructions
Poach the whole octopus in water with peppercorns, fennel seed, bay leaves, red wine vinegar, sea salt, and chili flakes for 1 hour and 15 minutes.
While the octopus is poaching, marinate chickpeas and gigante white beans in garlic, olive oil, dill, lemon juice, cumin, black pepper, and sea salt for 30 minutes. Mix together shawarma marinade ingredients. Make squid ink aioli by stirring together mayo and squid ink*.
Strain the octopus and portion out whole tentacles. Discard the octopus head. Once tentacles are cooled, sear on a flat top grill or large skillet until crispy on both sides (about 2 minutes on each side).
Toss the tentacles in the shawarma marinade and bake in a salamander oven or broiler until crispy again (about 4 minutes).
Create the Mediterranean bean mix by tossing the marinated garbanzo beans and gigante white beans with the roasted peppers together in a bowl.
To serve, arrange the octopus shawarma around the bean mix. Dot squid ink* aioli around the plate and garnish with chili thread.
*If squid ink is not available, substitute lemon juice to make a lemon aioli.
Melody Bathaee is a freelance lifestyle writer and creative producer based in San Diego, CA. She's covered arts & culture, food, politics, and music at regional and nationally recognized publications. When she's not scoping out the local music scene or rock climbing, you'll find her working on different media projects across SoCal. For more information, visit melodybathaee.com.
A.R. Valentien's chef Kelli Crosson shares this quick and easy recipe to keep you warm this winter
By SDM Staff
chestnut soup, AR Valetien
When nightfall begins at 5 p.m., the temps drop to a below-freezing 50 degrees, and San Diegans start to begrudgingly wear close-toe shoes, it can only mean one thing: porcini chestnut soup at A.R. Valentien inside the Lodge at Torrey Pines.
“Many of our regular guests (and cooks for that matter) look forward to seeing this on the menu,” shares chef Kelli Crosson. “This year you’ll find a variation of it on our Christmas prix rixe menu.” Having worked under chef de cuisine Jeff Jackson for the past 11 years at the restaurant, chef Kelli has finally taken the reins of fine dining venue. She’s earned it.
Kelli Crosson
Now, it’s her turn to make her mark on the beloved chestnut soup. Over the years, it has gone through its fair share of iterations, including using different nuts, becoming vegan, getting garnished with extravagant flavors such as truffles and chestnut tuille, and simply getting fancied up by adding crème fraîche and chives.
We asked chef Kelli to share her recipe for us to make at home and luckily, this year’s version doesn’t include any crazy bells and whistles—just some good old fashioned roasted chestnuts to get into the festive spirit. “This is the perfect soup to serve for your holiday dinner,” says chef Kelli. “It’s full of earthy flavor and I’d venture to say it’s unlike most mushroom soups you’ve tasted.”
To make chef Kelli’s porcini chestnut soup, follow the recipe below:
Porcini Chestnut Soup
Ingredients
1 Each Yellow Onion, Small Dice
1 Each Leek, Sliced
1 Pound Frozen Porcini
1/2 Pound Cremini Mushroom, Sliced
1/2 Pound Frozen Chestnuts
1/2 Cup White Wine
1 Cup Dry Sherry
1 Each Bay Leaf
1 Sprig Thyme
3 Quarts Chicken Stock
3 Tablespoons Clarified Butter***
Instructions
Preheat oven to 350 degrees.
Thaw porcinis. Squeeze the juices from the mushrooms and reserve.
Thaw chestnuts and place on sheet pan. Roast in preheated oven until golden brown. Approximately 10 minutes.
In a large pot, heat one tablespoon of clarified butter over medium heat. Add leeks and onions and sauté. When tender add in the reserved porcini juice.
In a separate sauté pan, heat 2 tablespoons of clarified butter over high heat. Add cremini mushrooms and cook until golden. Add porcinis and continue to sauté until they’re golden brown as well. The more color you get on the mushrooms without burning them, the stronger the flavor will be.
Add the sherry and white wine to the pan with the mushrooms. Let cook for a minute or two, until the alcohol cooks off.
Transfer the mushrooms and chestnuts into the pot with leeks and onions. Add the herbs.
Cover with chicken stock by 2 inches.
Bring to a boil, turn down to a simmer and cook for 15-20 minutes
Blend in batches in blender until smooth.
Serve immediately topped with a dollop of crème fraiche and chive.
*** can use other high heat oil like grapeseed or avocado
For Executive Chef Emily Brubaker, Omni La Costa Resort & Spa feels like home. She grew up just a mile-and-a-half away from the 400-acre property and fondly recalls walking the golf course perimeter as a kid. Though her ambitions led her away from San Diego for nearly two decades in which she honed her craft in some of the highest of high-profile Las Vegas restaurants—including triple Michelin-starred Joël Robuchon at MGM Grand—they ultimately brought her back to North County.
Courtesy of Omni La Costa
Today, the classically French-trained chef, who’s fresh off a victory on NBC’s Yes, Chef!, judged by Martha Stewart and José Andrés, oversees Omni La Costa Resort & Spa’s seven distinct dining concepts. Her goal is to elevate the resort’s culinary program with her creative, hyperlocal ingredient-driven approach while maintaining the Spanish- inspired flavors and fresh California coastal cuisine that are the bedrock of its culinary identity.
“The San Diego food scene is really growing, and in North County alone, it’s really exploded in the last five years,” Brubaker says. “There are Michelin stars, beautiful tasting menus, craft bakers, and all this food—when I was growing up in La Costa, it was fish tacos. Now there are really cool things popping up, and I’m so happy to be here to see where it’s going to go.”
Brubaker gives chefs de cuisine at each individual restaurant autonomy, however, her influence is evident across the resort.
For example, lobby restaurant Bar Traza serves as Omni La Costa’s culinary centerpiece and features bold Spanish flavors in a lively, social atmosphere. Brubaker overhauled the menu to be more consistent and centered on casual bites with that signature vibe. Think smoky paprika, vibrant citrus, and Spanish meats and cheeses.
At VUE, the focus is on seasonal offerings, California coastal cuisine, and Baja-inspired dishes. She and Chef de Cuisine Cameron Dixon change the menu biannually, which heading into summer, will highlight farm-fresh produce and hyperlocal ingredients—the resort even has its own herb garden and honeybee hives.
Courtesy of Omni La Costa
Poolside dining options are leaning into the country’s 250th this summer with a selection of classic American dishes with an Omni La Costa twist. And Bob’s Steak & Chop House (Brubaker is a trained butcher) offers a classic steakhouse experience with elevated service.
The chef and company also plan menus for special events at the resort where her creativity can really shine. For an upcoming National Ski Association dinner, the banquet hall will be transformed into an Alpine-themed winter wonderland complete with a snow machine, savory sausages, and melty, decadent raclette. A recent dinner was built around the Carlsbad Flower Fields and each course was matched to a color of ranunculus (Did you know pink dragonfruit are grown in North County? You do now.).
“It’s my zen to be in the kitchen playing with food,” Brubaker says.
Omni La Costa’s culinary program is a key part of the resort experience. And with Brubaker’s leadership, it’s becoming a draw for visitors and locals alike.
“These aren’t just hotel restaurants, these are restaurants that you should go to. They’re destinations, and I’m really hoping for the future that’s where we’re going,” Brubaker says.
Courtesy of Omni La Costa
Brubaker is also channeling her experience on Yes, Chef! into the culture at Omni La Costa—more emphasis on teamwork and collaboration, empowering her staff to share constructive critiques, and embracing different perspectives. Alongside her leadership role, Brubaker has become an advocate for mental health in the hospitality industry, serving as chief ambassador for the Burnt Chef Project and serves on the Board of Advisors for the Apex Culinary Program, where she mentors and develops future talent.
This past summer, Ballast Point Brewing appointed chef Tommy Dimella as its culinary director overseeing all of the brewer’s kitchen operations. Since taking the reins, Dimella has crafted a globally inspired menu paired with pub favorites to complement the flavor profiles of the brand’s beers.
On his menus, guests can find everything from whipped goat cheese to 12-hour smoked pork shoulder, buttermilk fried chicken sandwiches, and a patron favorite: Sculpin beer cheese sauce. Developed in conjunction with Ballast’s flagship West Coast IPA and expert brewers, the sauce is served alongside pretzel breadsticks in their Little Italy and Miramar tasting rooms.
“It’s so satisfying to make,” says Dimella. “Melted smooth and creamy cheese is always fun to play with. The technique of making this sauce goes back to a classic French Mornay sauce.”
One of five foundational French mother sauces, French Mornay sauce is a variation on béchamel sauce and includes flour as a base, butter, milk, eggs, freshly grated parmesan and gruyere to produce a creamy, white sauce.
Creamy and refined, Dimella’s beer cheese sauce is incredibly versatile and decadent. “This sauce can be used in a variety of dishes, especially for a grown-up version of mac-n-cheese,” says Dimella.
To make chef Tommy Dimella’s Sculpin beer cheese sauce at home, follow the steps below:
Sculpin Beer Cheese sauce
Ingredients
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup Ballast Point Sculpin IPA
1 1/2 cups half & half
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup shredded Cheddar cheese
Instructions
1). Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute.
2). While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.
3). With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately.
Anthony Wells has often been called a “chef’s chef.” The Juniper and Ivy executive chef has made a name for himself in the city simply by cooking the best fare without pretense.
Featuring a rotating seasonal menu, chef Well’s recipes often showcase his innovative take on Southern California cuisine while focusing on sustainably and hyper-seasonal, high-quality product from local purveyors.
He’s most known, though, for creating foods that feel comforting and nostalgic, which may be why his biscuit with smoked butter recipe has become a guest favorite. Though the dish has been around since the restaurant’s inception in 2014, it’s gone through a few adaptions over the years.
Now, chef Wells smokes the cream, salt, and butter to offer a more subtle smoky flavor. “It’s an easy recipe to make, a one-pot-wonder kind of dish that is a crowd pleaser,” he shares. “It makes you happy when you eat it.”
With the evenings cooling down and the holidays near, this is a cozy dish that will likely be a go-to in the coming months. To make chef Well’s biscuit with smoked butter recipe, follow the instructions below:
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
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