chris powell, a culinary paradigm

Soft shell crab time

Well today brought me back in time. This was the first time since like 2000 that I was cutting crab faces off and it felt both good and bad. Beautiful looking crabs go on the menu today

The first run burnt vanilla black cherry balsamic

So today went in the first run infusion. These wildcat whiskey barrels are sweet because of their smaller size 1 week in this barrel is equal to one year in a large barrel. They were designed to darken bourbons. So every week my vinegar ages a year. I wonder how long I can age this before it gets too oaky. Especially since it is the first run. I need some raw local honey. Anyone is the OC with some bees???

Baby bourbon barrels

What to make, flavored bourbons, vinegars, syrups... Endless ideas. I need more than one barrel. I need like 20 more

crispy vanilla bourbon glazed pork belly

Slow braised and fried crispy pork belly, parsnip puree, kim chee pickled garlic, apple cider gastrique, celery, fennel, yolk sauce

apple barbecue glazed pork belly w/ apple pie gastrique

apple barbecue glazed pork belly, ginger lemongrass red apple butter, celery, fennnel, roasted peanut powder, cocoa nibs, apple pie gastrique

an amateurs dining room view

I shot these photos tonight around 10:30 pm but look at that moon that came over the city. Best view in town???

all shot around the same time different lenses a few different exposures, really wish we had a tripod here. But I cook for life, I take photos for fun.

So where do you want to spend your next night watching the moon and enjoying the San Diego Winter? I know where I will be.

"hot n cold" snake river farms wagyu beef carpaccio

snake river farms wagyu carpaccio torch seared 50/50, garlic puree, marinated tomatoes, kalamata olives, torn herbs, shaved parmesan, black truffle oil.

new winter menu item

and now who's ready for restaurant week!!!!

torch seared hamachi, hibiscus ponzu, papaya dijon

torch seared hamachi, hibiscus ponzu, mustard seed, daikon, papaya dijon, cilantro, trout roe, kaiware

Miso ginger glazed Pacific Coast Saba

ginger+misoyaki glazed Pacific Coast Saba (Mackerel) house made kim chee, red wine onions, crispy noodles, Miso pan jus, kaiware sprouts

House smoked lomi lomi salmon

lemongrass basil sake cured & coconut husk smoked salmon, chuka, cherry tomato, red onion, taro, sesame rayu powder