Chef Marian’s Thanksgiving: Tips & Tricks

Tip #2: Mis en Place = Stress vanishes

People in France have a saying that we have adopted for being set up: “Mis en place” — Everything in its place. And in America, we have a saying: “Where did I put that?!”

Chop your veggies first.
Measure your spices.
Line up little bowls like a culinary runway.
Then when it’s time to cook, you’re not scrambling — you’re composing. Stress happens when chaos hits the kitchen. Organization turns you into a chef.

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Table for 2, Catania, La Jolla Restaurant Review

I have eaten a lot of pizza, in my time and being from New York and a Chef who makes her own pizza …. I will say that this is a very different white pie and exceptionally well done.

When you can taste all the different elements and each bite is a different experience, now that’s something to savor over. Chef Patsy comments that it is just the right amount of goat cheese.

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Locally Sourced Top Quality Produce at San Diego Restaurants Part 2

Most people go to Prk 101, Carlsbad because of the ambiance. It’s a really casual fun place to eat! The roof top lounge is unique for North County. When you read up on them, you find out their delicious bbq is locally sourced from nearby farms. Might be a fun meetup!

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Restaurant Review ~ Fresco Cucina, Carlsbad, CA

When I do reviews, it’s not to report everything that goes wrong but rather to highlight what you should order when you go. I have three recommendations:

First, order the Yucca Fries. Everyone at the table was totally ‘wow’d’ by them.

Second, order the Plantains. The tiny edges were caramelized adding a wonderful layer to the flavor profile. So good.

And last, order the Bread Pudding for Dessert.

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