Also different than previous years, neither tea nor crab cakes were part of any meal. I did have the unexpected pleasure of meeting Alton Brown, who had an invitation to my favorite party of the convention, and finally getting a chance to eat at Top Chef Richard Blais' restaurant in San Diego, Juniper and Ivy.
My husband saw Alton hiding under a baseball cap when he entered the party area. Len called me over and we introduced ourselves to one of our favorite Food Network personalities. When Len started to explain who he was, Alton said "You don't have to do that. I know who you are." Len was tickled pink. We had a very pleasant conversation, eventually interrupted by the arrival of William Shatner, who must know Alton from a brief stint as the "Chairman" of an early edition of the U.S. version of Iron Chef. Before that happened, I mentioned that I had been following Richard Blais' tweets from Comic-con and that I hoped to get a chance to try his restaurant. Alton endorsed the choice, saying he had had an excellent dinner there the night before.
|Alton Brown the night we saw him at the TV Academy several years ago.|
The restaurant is located on the edge of San Diego's Little Italy, almost underneath the Freeway. The name comes from the nearby cross-streets, although neither factors into the actual address of the building (2228 Kettner.) The restaurant is large--something like 300 seats--and even on a Sunday night it is crowded and loud. (There is some outdoor seating, but it was so hot we weren't interested in being outside where conversation would have been interrupted by the jets coming in for a landing at the nearby airport.) I was glad I made a reservation.
The menu is pretty diverse, and, like many restaurants these days, encourages sharing. The small plates go nicely with Len's reduced appetite.
The restaurant is famous for its buttermilk biscuit with smoked butter. We ordered one to share, but I wish we had ordered a second. It was delicious, and the presentation is worth the experience. The cast-iron baking dish is delivered in a cloche, and when it opens, the most delicious smoke escapes. A still photograph cannot do this justice, so check out the Vine of it here.
|Buttermilk Biscuit with Smoked Butter|
|Bone Marrow with Spaetzle|
I decided to try the Kurobuta pork short rib with fig barbeque sauce on creamed corn. If this is what heritage pork tastes like, I don't know why we've allowed selective breeding to eliminate fat from our pigs. It was melt-in-your-mouth wonderful. Kurobuta is as highly prized in Japan as Kobe beef, and I can understand why.
|Kurobuta Pork Short Rib|
Len went with a lobster mushroom pasta for his main course, which he thoroughly enjoyed (after his initial concern that it might have actual lobster in it.)
|Pasta with Lobster Mushrooms|
I am pretty sure I can convince Len to go to Juniper and Ivy the next time we are in San Diego. I have no doubt that I'd be able to get Gillian to go with me if he won't.
Richard Blais has a cookbook, Try This at Home, but it doesn't include a recipe for those biscuits. Sniff.