By Sous Chef Sean McPaul
All year around most people use garlic and onions as the only ingredients in their food. In this blog, I would like to share one of my favorite ingredients – Peppers. I believe peppers add a special and unique taste to food, and are also great if eaten alone.
There are several kinds of peppers that are available in the market, but three different peppers that I particularly use in preparing dishes are: Pimentos de Padron, Cayenne and Gypsy peppers.
Padrons, originally a product of Spain, are usually sweet in taste and mild in spice, but on occasion, one of them can randomly surprise you with an expected fiery heat. They are about thumb size and green in color. We get our Padrons from the farmers’ market. When roasted, Padrons bring a beautiful and colorful addition to the food.
Cayenne peppers are blood red in color and sweet but smoky. They add a perfect blend of heat and flavor to the food and are ideal for grilling. As Cayennes get older, their spice level increases. This is why you will see dried cayenne commonly use to really heat things up. As the peppers age and dry, the heat becomes quite intense.
Gypsy peppers on the other hand, have no fiery heat in them and are much sweeter. They come in all different colors - green, red, orange and yellow. Gypsy peppers are thin skinned and are great for garnishing. We buy both Cayenne and Gypsy peppers from Peach Farms in Sacramento, California. These peppers are a remarkable addition to the pepper family.
We are currently using Padrons in our Mystic Sockeye Salmon dish. The Cayennes can be found in our Grilled Sweet Cayenne Peppers and Pork Belly. Our Gypsy peppers are being served as a separate side dish, the perfect compliment to your meal.
Come on in an enjoy one of nature’s best and often overlooked ingredients – PEPPERS.
Friday, July 31, 2009
Saturday, July 25, 2009
Out with the New. In with the Old.
7.22.09
Out with the New- In with the Old-
Spanish wines and I have had rough few moths together. On a recent project, I found myself knee deep in Spanish grapes and American Oak. I readily admitted that Spain wasn’t my favorite source vinfera, and sorely, I was only reminded why I hadn’t liked these Iberian wines.
They were oaky, really oaky. Granted, they had bright red fruit. Nice, but not when all covered in wood. The reds were usually heavily tannic, and smelled like a lumber yard. What they lacked in complexity and subtlety, they made up for in alcohol heat. And did I mention how much oak were on these babies? I felt like I was being accosted by alcohol-drenched 2x4. It was rough.
I was quickly losing hope. I learned that I don’t have a problem with Spanish wines, just young new-world styled wines amped up on ripeness and new, heavily-toasted, American oak chips. To contrast this style, there are the soft and rich, amazing complex, and acid driven wines of tradition, exemplified by Rioja’s aged Crianza, Reserva, and Gran Reserva.
Granted, these wines were big on the fruit, and were aged years and years in oak barriques. But they were built to last and built to resolve and built to be enjoyed later; much later. After 4 years in barrel, and another 10 more years in bottle, a wine matures, and adds character. The wine that was an annoying puppy that first chewed up the furniture, and left a hang-over on the rug, mellowed and is showing as charming and comforting as man’s best friend. The tannic structure resolved: once tighter than claret, now softer than most Pinots. The oak has integrated: first covering the fruit in burnt vanilla syrup, now showing complex spice and light cedar tones. And most crucial of all, is the amount of acid that remains in these wines: a lot! They’re refreshing. They’re a beverage meant for food, and they’re just down right delicious.
We just brought in an assortment of examples:
2004 Paramo, Criaza, which we will soon pour by the glass
2001 Arviza, Criaza
1998 Marques de Legarda, Gran Reserva
1995 Migueloa, Gran Reserva, (Yep! A 14 year old wine, still going strong.)
All the wines show true tempranillo character: dried red fruit, cinnamon spice, supple velvet mouth feel, deep complexity with notes of cedar, and dusty dessert earth. The age of these wines clearly shows, they not bright and fresh, but rather exhibit the care and love of someone who sat and care for these wines for years and years. We’re glad to be able to host wines with age, tradition, and true character. Stop in for dinner and share this passion with you.
Out with the New- In with the Old-
Spanish wines and I have had rough few moths together. On a recent project, I found myself knee deep in Spanish grapes and American Oak. I readily admitted that Spain wasn’t my favorite source vinfera, and sorely, I was only reminded why I hadn’t liked these Iberian wines.
They were oaky, really oaky. Granted, they had bright red fruit. Nice, but not when all covered in wood. The reds were usually heavily tannic, and smelled like a lumber yard. What they lacked in complexity and subtlety, they made up for in alcohol heat. And did I mention how much oak were on these babies? I felt like I was being accosted by alcohol-drenched 2x4. It was rough.
I was quickly losing hope. I learned that I don’t have a problem with Spanish wines, just young new-world styled wines amped up on ripeness and new, heavily-toasted, American oak chips. To contrast this style, there are the soft and rich, amazing complex, and acid driven wines of tradition, exemplified by Rioja’s aged Crianza, Reserva, and Gran Reserva.
Granted, these wines were big on the fruit, and were aged years and years in oak barriques. But they were built to last and built to resolve and built to be enjoyed later; much later. After 4 years in barrel, and another 10 more years in bottle, a wine matures, and adds character. The wine that was an annoying puppy that first chewed up the furniture, and left a hang-over on the rug, mellowed and is showing as charming and comforting as man’s best friend. The tannic structure resolved: once tighter than claret, now softer than most Pinots. The oak has integrated: first covering the fruit in burnt vanilla syrup, now showing complex spice and light cedar tones. And most crucial of all, is the amount of acid that remains in these wines: a lot! They’re refreshing. They’re a beverage meant for food, and they’re just down right delicious.
We just brought in an assortment of examples:
2004 Paramo, Criaza, which we will soon pour by the glass
2001 Arviza, Criaza
1998 Marques de Legarda, Gran Reserva
1995 Migueloa, Gran Reserva, (Yep! A 14 year old wine, still going strong.)
All the wines show true tempranillo character: dried red fruit, cinnamon spice, supple velvet mouth feel, deep complexity with notes of cedar, and dusty dessert earth. The age of these wines clearly shows, they not bright and fresh, but rather exhibit the care and love of someone who sat and care for these wines for years and years. We’re glad to be able to host wines with age, tradition, and true character. Stop in for dinner and share this passion with you.
Thursday, July 16, 2009
Sustainable Dining
By Chef Morgan Mueller
There has been a gradual shift in the ways farming has been done over the past several years as farmers gain an appreciation for the benefits of sustainable farming. Sustainable farming involves utilization of food production methods that are environmentally friendly, humane to animals, follow ethical practices and support farm communities. Farmers who follow sustainable practices produce a healthier and better tasting product. These values are ingrained in bacar’s food preparation practices.
We buy all of our food products from the local farms of California thus supporting the local growers and their farm communities. At bacar, we feel that it is our responsibility to support local farmers as well as help and protect Mother Nature.
We buy fresh locally grown in-season fruits and vegetables such as peaches, melons, cherries, plums, nectarines, radishes, tomatoes, zucchini and squash from the small family operated farms – Capay Organic Farm, Star Route Farm, Peach Farm, and County Line Farm. Each of these farms is located within a three hour radius from bacar.
Our meat and dairy products also come from small family run farms. Their animals are fed naturally grown feed and raised on the pasture. They are not given growth hormones, feed additives or antibiotics. We buy only sustainably raised meat, poultry and dairy products; for instance, lamb from Watson farms, pigs and rabbit from Devil’s Gulch farms, chicken from Hoffman Farms and Wolf Ranch Farms, and cheeses from Bohemian Creamery in Sebastopol, California.
Our commitment to sustainability and to our local meat and produce suppliers is a result of our “Farm to Table” approach to dining. This commitment comes through to our customers in the fresh flavor of the food we proudly serve.
Eat local and organic. Stay healthy and fit.
There has been a gradual shift in the ways farming has been done over the past several years as farmers gain an appreciation for the benefits of sustainable farming. Sustainable farming involves utilization of food production methods that are environmentally friendly, humane to animals, follow ethical practices and support farm communities. Farmers who follow sustainable practices produce a healthier and better tasting product. These values are ingrained in bacar’s food preparation practices.
We buy all of our food products from the local farms of California thus supporting the local growers and their farm communities. At bacar, we feel that it is our responsibility to support local farmers as well as help and protect Mother Nature.
We buy fresh locally grown in-season fruits and vegetables such as peaches, melons, cherries, plums, nectarines, radishes, tomatoes, zucchini and squash from the small family operated farms – Capay Organic Farm, Star Route Farm, Peach Farm, and County Line Farm. Each of these farms is located within a three hour radius from bacar.
Our meat and dairy products also come from small family run farms. Their animals are fed naturally grown feed and raised on the pasture. They are not given growth hormones, feed additives or antibiotics. We buy only sustainably raised meat, poultry and dairy products; for instance, lamb from Watson farms, pigs and rabbit from Devil’s Gulch farms, chicken from Hoffman Farms and Wolf Ranch Farms, and cheeses from Bohemian Creamery in Sebastopol, California.
Our commitment to sustainability and to our local meat and produce suppliers is a result of our “Farm to Table” approach to dining. This commitment comes through to our customers in the fresh flavor of the food we proudly serve.
Eat local and organic. Stay healthy and fit.
Saturday, July 11, 2009
Unti Vineyards & fermented wines
Unti Vineyards is a small, no-frills, family-owned and operated winery specializing in red varietal wines with true vineyard and varietal personality. Since 1997, George Unti has been farming and making wine with his son, Mick, in the heart of Dry Creek Valley. We here at bacar applaud the Unti team as they transition from organic farming to experimenting and implementing biodynamic vineyard practices. They believe, as do we, that these practices allow their vines to be more self-sustaining and adaptive to their natural environment, promoting bio-diversity and being better integrated into the larger biosphere.
One of the joys we love about small family-owned wineries is their ability to adapt and experiment. The small guys are able to ask the question, 'I wonder what I would have if.....' and then be able to follow through with their whims. Granted, sometimes, these experiments prove to be learning experiences of what not to do. But other times, they offer a sliver of magical brilliance that the large vintners would have missed and blended away. One such example is Unti's 2005 Syrah Reserve.
Unti has been experimenting with partial whole-cluster fermentations for the past few vintages. But with this reserve block they decided to go 'all-in.' Rather than de-stemming all or some of the grapes from their stems, they threw the entire lot of stem matter into the tank with the grapes during the fermentation. This can often, and usually, causes the wines to pick up tragic greenness, extra tannins, and an off putting bitterness. However, when done right, as is the case here, the wines have a voluptuous mouth feel and are glorious; rich in aromatics, complex, and did we mention this outrageous mouth feel? Everyone we talk to agrees, when whole-cluster is done right, they show a sexy, rich, enveloping texture on the palette that is par none.
The team at Unti has been making truly solid wines with ample character, in addition to being environmentally and socially minded. Holding true to their no-frills approach frees them from charging astronomical prices. Great wines, coupled with fair pricing: who could ask for more?
We are hosting a tasting of their wines with Mick and George Unti present, paired with four courses from the kitchen, on Saturday, August 18th 2009. We will taste an assortment of their current release wines, certainly to include the aforementioned 2005 Reserve Syrah. $94/per person.
Please call the restaurant to make a reservation. 415-904-4100. Reservations are available starting from 5.30pm till 8pm.
Look forward to seeing you-
The bacar Wine Team
One of the joys we love about small family-owned wineries is their ability to adapt and experiment. The small guys are able to ask the question, 'I wonder what I would have if.....' and then be able to follow through with their whims. Granted, sometimes, these experiments prove to be learning experiences of what not to do. But other times, they offer a sliver of magical brilliance that the large vintners would have missed and blended away. One such example is Unti's 2005 Syrah Reserve.
Unti has been experimenting with partial whole-cluster fermentations for the past few vintages. But with this reserve block they decided to go 'all-in.' Rather than de-stemming all or some of the grapes from their stems, they threw the entire lot of stem matter into the tank with the grapes during the fermentation. This can often, and usually, causes the wines to pick up tragic greenness, extra tannins, and an off putting bitterness. However, when done right, as is the case here, the wines have a voluptuous mouth feel and are glorious; rich in aromatics, complex, and did we mention this outrageous mouth feel? Everyone we talk to agrees, when whole-cluster is done right, they show a sexy, rich, enveloping texture on the palette that is par none.
The team at Unti has been making truly solid wines with ample character, in addition to being environmentally and socially minded. Holding true to their no-frills approach frees them from charging astronomical prices. Great wines, coupled with fair pricing: who could ask for more?
We are hosting a tasting of their wines with Mick and George Unti present, paired with four courses from the kitchen, on Saturday, August 18th 2009. We will taste an assortment of their current release wines, certainly to include the aforementioned 2005 Reserve Syrah. $94/per person.
Please call the restaurant to make a reservation. 415-904-4100. Reservations are available starting from 5.30pm till 8pm.
Look forward to seeing you-
The bacar Wine Team
Friday, July 10, 2009
4th of July
By Chef Morgan Mueller
This 4th of July, I will be sharing Independence Day with my restaurant guests, peers and colleagues. In preparing the menu, I was reminded of my own experiences growing up in the Santa Cruz. Like any other child, my summer memories are filled with Independence Day fireworks, barbeques, and family get-togethers. Every 4th of July, a bunch of families in my neighborhood would get together at my friend’s place. I still remember my friend’s house; they had a beautiful home by the ocean, with a terrific view. My friend’s father would bring out a suckling pig that weighed about 50 pounds with his secret barbeque sauce slathered all over it. He had inserted skewers in the pig for roasting. We kids were made responsible for turning the skewers every five minutes, taking turns amongst us. Those were some fun times that have tapped into my memories.
The last few summers while working at Bacar, I have been celebrating every 4th of July with my grandparents who live in Napa, where I’ve enjoyed cooking for my family and sharing with them my own “secret” barbeque sauce.
Traditionally, restaurants are closed on Independence Day, but on this 4th of July, my staff and I decided to do something special for our customers. We will be serving our guests the most classic and elegantly prepared American food - mouthwatering Fried Chicken and smoky Ribs doused in my secret Barbeque sauce with Cole Slaw and Corn Bread at $18 per person, in addition to our full menu. This celebratory evening begins at 5:30 pm and continues till 11pm.
On Sunday, July 5th we will offer our guests a $12 special lunch size portion of the freedom plate from 10am to 2pm. You can also enjoy our delightful brunch every Sunday with bottomless Bloody Marys at $10.
Come and celebrate America’s Independence Day at Bacar.
Have a fire cracking Independence Day!!
Chef Morgan Mueller
Bacar
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