Popcorn @ 1540

I'm blessed to be working for a Chef like Paul Mccabe who does not sacrifice quality at all when it comes to food and service. From purchasing the best local seasonal produce available, to sustainable seafood practices without compromise. Best of all there is a large tank of liquid nitrogen in the kitchen that stays full at all times. Cheers everyone

Starting Over...Pushing Forward

The time has come for a new beginning. Tomorrow will be my last day in Roy's La Jolla after 5 years of great times. I've learned how to cook in a way that passion and care for the people all around you shined through each plate put out. The crew I grew up with never cared about money. We all shared a passion for great food and excellent service. That is the bottom line. Thank you to all my chef mentors, friends, co workers and family for all the support throughout the years.
I've grown so fast in so little time and I'm taking step forward into Progressive New American Cuisine which is my passion. My Blog will be on hold for now until I settle in. Thanks to all who have watched me grow through my food blog. This is only the beginning. To be continued....

Oysters and Beer

Local Carlsbad Oysters, Stone IPA Air, Tobasco Horseradish Mignonette

"Insalata Caprese" Traditional Flavors

Local Heirloom Sun Gold Tomatoes, Clear Tomato, Airy Sherry Tomato, Housemade Mozzarella, Basil, Parmesan Pane Grado, Arbequina Olive Oil, Pangasinan Salt

Skirt Steak in a Different Form

 

Skirt Steak, Foie Gras, Parsnip, Airy Tomato Sherry Water , Living Watercress

Pacific Halibut, Celery, Rosemary, Truffle

Duck Pastrami

Brined for 7 Days

Air Dried in Cooler For 24 Hours allowing Pellicle to Form than Crusting

Cold, then Hot Smoked (82.2 Degrees C) 1 hour Each

Seared and Sliced...Enjoy!