From Root to Stalk

by: Casey Pukl

Ah, celery. Good with peanut butter, cream cheese, hot wings, blue cheese, in stews, or just on its own. There are countless ways to use this crisp and delightful veggie. That’s why celery is this week’s Farm Fresh Pick of the Week! Not only do Chef Todd Allison and Sous Chef Kristen Williams have some wonderful ideas for how to  prepare celery, but beverage manager Marc Canzoneri also has a refreshing cocktail as well (with a name that y’all are going to love)!

First, let’s go into the celery basics. Who knew there was so much to know about this seemingly simple vegetable?

There are three parts of the plant that can all be eaten — the root, the stalks, and the leaves. The root has a similar flavor to the more popular stalk, but has a texture similar to a soft carrot or potato. They can be eaten raw or cooked. The roots also make great chips when thinly sliced and either baked or fried! Celery stalks have a higher water content, and can also be eaten either raw or cooked. The heart of the stalk refers to the inside stalks which are generally softer than the outer stalks. The leaves can be a great addition to a salad.

Read on to find out how to prepare celery three ways, make a delicious beef stew, and Canzoneri’s latest beverage, The Herb-y Hancock! Special thanks go out to loyal Facebook fan, Indra Russel, for her fabulous cocktail name submission! Read the rest of this entry »

A Three Course Menu & Cocktail Selections

by: Casey Pukl

Lemons are one of the most versatile ingredients you can have in the kitchen. These little sour fruits can be used in savory and sweet dishes, and has also historically been used for medicinal purposes as well. In 1747, James Lind used lemons to add vitamin C to sailors’ diets to try and ward off scurvy. Lemon leaves have also historically been used in teas.

Chef Todd Allison says, “I use lemon juice to finish a lot of sauces and soups. The acid helps to intensify the flavors of the dish.” When juicing fresh lemons, Chef Allison recommends letting the lemons come down to room temperature if you’ve kept them refrigerated. This allows the juice to be extracted more easily.

First Course: Olives with Lemon, Fennel, and Black Pepper

These little salty bites are sure to kick off any meal with a bang. Toss olives with a little bit of extra virgin olive oil, shaved fennel, a little bit of fresh squeezed lemon juice, a pinch of salt, and some fresh ground black pepper. Roast them in the oven or heat them on your stove over low to medium heat until they are warmed. Serve them warmed, and watch your guests gobble them up!

Second Course: Short Ribs with Chimi Churri Sauce Read the rest of this entry »

Not Just For Pies & Jam!

by: Casey Pukl

It was all hands on deck here when I issued a farm fresh pick of the week challenge: rhubarb. There was only one rule— no pies. Everything else was fair game. I’m so excited to share the amazingly tasty dishes and cocktails that our staff has come up with! Hopefully this will inspire you to do some experimenting with this tart and versatile root.

Chef Todd Allison had delicious ideas for a three-course meal using rhubarb from beginning to end. Not only is this meal refreshing, but it also highlights all of the different flavors of rhubarb. But before we get into the recipes, there’s one major note when using rhubarb: do NOT use the leaves. Only work with the stems, as the leaves are not meant to be consumed! Read the rest of this entry »

Anthology Continues to Keep It Fresh

by: Casey Pukl

Because of Executive Chef Todd Allison’s farm to table philosophy, our menu changes often.

This week, Chef Allison added a few new dishes to the menu, and I’d love to introduce you to them.

In our “small bites” category, Chef Allison has added a dish of Grilled Sausages & Mustard. This classic combo contains spicy Italian sausage, Spanish chorizo, and Allison’s housemade Sauerkraut.

In our “starters” category, we have three new noteworthy additions. The first is our Octopus Carpaccio served with shaved cucumber, radish salad, and topped with a yuzu vinaigrette. Next is an incredible dish of Sake Steamed Black Mussels cooked with ginger, mint, basil, and hearts of palm. Words cannot express how much I love this Asian inspired dish. Our third addition to the starters category is a spicy Harissa Marinated Swordfish Skewer. These skewers are topped with a balsamic glaze, and served with a traditional Sicilian relish, also known as Eggplant Caponata. The relish is made with eggplant, capers, olives, anchovies, and tomato.

We also have added two new entrees that beverage manager, Marc Canzoneri, recommends pairing with some of our latest additions to the wine cellar.

Our Pan Roasted Sea Bass is served with baby carrots, English pea quinoa, and topped with Sherry butter. Marc recommends pairing this dish with our Conundrum White Blend. Conundrum is made with five different grapes; Chardonnay, Sauvignon Blanc, Muscat Canelli, Viognier, and Semillon. This unique blend has elements of a buttery chardonnay, fruity notes of pineapple, peach, melon, and grapefruit, and aromas of vanilla and honeysuckle. What more could one ask for?

Lamb Chops? How about some Grilled New Zealand Lamb Chops served with sauteed fennel, fingerling potatoes, parsnip puree, and topped with a bing cherry demi-glace. Marc recommends pairing this dish with our latest Zinfandel addition— Tobin James “Ballistic” Zinfandel. This red is very fruit forward with subtle notes of cola and tobacco on the finish.

Stay tuned here for more updates, as we’ve got a ton of new wines and dishes coming your way in the next few weeks! While you’re salivating over the menu features, how about heading over to our calendar to pick out which shows you’ll come in for! We’ve also got an awesome playlist to preview some of our upcoming singer/songwriters, and as always, remember that Spotify is free!

Anthology’s Upcoming Shows

Spotify Preview of Upcoming Singer/Songwriters

Not Too Sweet, Not Too Tart, Just Right

by: Casey Pukl

I’m starting to think that there’s a little too much of the color orange in my life lately. Ever since we bought new bright orange vintage armchairs for our living room, I’ve been eating oranges, carrots, cheddar cheese, buying orange pants (admittedly a bad decision), and even sporting orange nail polish on my toes (a one day only affair). This week, I’m ending my “orange obsession” with our Farm Fresh Pick of the Week. Tangerines, for all intents and purposes, are slightly sweeter baby oranges that are easier to separate into slices, but don’t underestimate how incredible they can be across a wide variety of dishes. They’re also packed with vitamin C, beta-carotene, potassium, magnesium, and B1,2,and 3! For those of you who are still sticking to your New Year’s Resolution (which at this point is an estimated 41% of you), these rich little fruits can yield big results for your waistline and overall health.

Chef Todd Allison and General Manager, Warren Phelps, have teamed up this week to give you a few ideas to take your tangerines from the grove to your plate. Chef Allison has a few lighter options to combat all of those hearty holiday meals, while Warren has recommended some great wines to go with them.

Fire Up Your Breakfast

It’s the most important meal of the day, so spice it up! One of my personal favorite options for breakfast is oatmeal with peaches, tangerines, cinnamon, and coconut flakes. Cook your steel cut oats with your peach slices until the water is absorbed. Mix in your tangerine segments at the end, then top your bowl with cinnamon, a tiny bit of brown sugar, and shredded coconut flakes. Yum!

Color Up Your Salad Read the rest of this entry »

Creative Uses from Appetizers to Cocktails

by: Casey Pukl

There are so many great fall flavors, that I’m starting to think I have too many favorites. When I head into the kitchen to discuss the Farm Fresh Pick of the Week with Chef Todd, it can be tough for us to narrow down which ingredient to feature. This week, the stars aligned and our beverage manager, Marc Canzoneri, presented us with a phenomenal cocktail made with fresh apples. If only one would magically appear on my desk, it would truly be the greatest Friday of my life. It would’ve been a crime not to share it with you, so Chef Todd decided to help plan an entire meal from start to finish featuring apples!

Apples can give new life to any recipe- throw a few slices on a salad, bake them with a little cinnamon and sugar for dessert, coat them in caramel, or make a savory stuffing with apples, bread, walnuts, thyme, pears, and more. These crispy, sweet tarts pack a big punch that’s sure to please.

For this meal, Chef Todd recommends starting with an Endive and Apple salad. Throw in some golden raisins, bleu cheese, and candied walnuts, and voila! (Chef Todd actually loved this one so much that he decided to include it on our special New Year’s Eve menu!)

For a main course, Chef Todd recommends braising apple slices in a little white wine with some sautéed onions.

Season with some salt, pepper, a little cinnamon, and nutmeg. Serve the braised apples on top of a grilled pork chop, and prepare to be impressed. This recipe is not only incredibly easy, but balanced and comforting. It almost felt like a guilty pleasure.

Now, I’ve got to warn you. The finale I’m about to tell you about is both ridiculously addictive and really simple. Once you try it, it’ll be tough to forget. 

Chef Todd is currently featuring an apple crisp on our dessert menu that is every bit as sophisticated and classic as his food has always been. It’s the perfect ending to a meal. Todd adds cranberries to the crisp, and the topping is made of toasted oats and pecans. I can’t forget to add that there’s also a scoop of caramel swirl ice cream on top that is what puts this dessert over the edge.

Are you drooling yet? Because there’s more. I’ve got two words for you:

42^nd Street

Buffalo Trace Bourbon, muddled apples, fresh lemon juice, simple syrup, cinnamon. Throw some ice in there, give it a shake, strain, and serve up. This drink is like a goldmine full of fall garnished with a cinnamon and sugar rim. It’s perfectly balanced; not too sweet, not too tart, just right.

If you’d prefer to have it hand crafted by a pro, be sure to come on down and have Eric (see right) make one for you. Look at how much fun he has muddling those apples! If you want to make it yourself, just be sure you have as much, if not more, fun than Eric.

As always, you can come in to taste the dishes featured from our menu, and be sure to send us your photos of your farm fresh experiments! Our Facebook page is always open, and we’d love to see what you come up with!

Chef Todd’s Thai Inspired Take

by: Casey Pukl

Key limes aren’t just for pie anymore— at least not in Chef Todd Allison’s kitchen. These little gems of tartness are currently in season at the local farmer’s market here in San Diego, and Todd has two great suggestions for how to use them that are bound to knock your dinner guests’ socks off. Best of all, he’s got you covered for both dinner and dessert.

Key Limes

Key Lime Marinated Prawn Kabobs

Kabobs are not only delicious, but they look impressive, colorful, and are great for any number of occassions. They can be used as an appetizer or an entree, and since they’re skewered, they work particularly well for large parties where there is no formal seating. To make Chef Todd’s kabobs, you’ll need to start by making your marinade. The beauty of the marinade is that it’s quick, easy, and packs a ton of flavor. You’ll need to juice your key limes first, then add salt, pepper, garlic, cilantro, mint, basil, ginger, fish sauce, and a little sesame oil. Marinate your prawns (peeled and deveined) in the mixture for about two hours.

While the prawns are marinating, you can cut up the additional ingredients for your kabobs. Chef Todd recommends using hearts of palm, green onions, red peppers, and snow peas as the additional veggies on your skewers. Read the rest of this entry »

Different Ways to Eat Your Jack-O-Lantern

by: Casey Pukl

I love pumpkins. Those plump, adorable, little orange masterpieces just waiting to be carved into art and then consumed on my table make it actually feel like fall. It truly is one of the most versatile pieces of produce in the world. This week alone, I’ve eaten 5 different forms of pumpkin. I started the week with some toast slathered with pumpkin butter, then a pumpkin spice latte, pumpkin corn bread (that was hands down the favorite), pumpkin ravioli (Thanks, Bencotto!), and last but not least, some pumpkin seeds. Yet even with all of these delicious pumpkin options, I still see rotting jack-o-lanterns wasting away for the whole week following Halloween. Fortunately for you, Chef Todd Allison has a few creative and tasty ways for you to use your pumpkin! Read the rest of this entry »

Simple Yet Sophisticated Dessert Options

by: Casey Pukl

Executive Chef Todd Allison has been known to whip up an impressive dessert or two in the Anthology kitchen. (I hope you’ve been lucky enough to try his chocolate soufflé!) Known for using farm fresh ingredients, Todd is definitely the man to talk to before heading to your weekend farmer’s market. I asked him what I should get to make an impressive yet simple dessert for my weekend dinner party that wouldn’t keep me in the kitchen instead of chatting up my guests.

Todd had one very simple, very confident, and very delicious answer, “Figs.” Read the rest of this entry »

by Elizabeth Salaam | theyukipages.com

At first, it’s hard to tell if Chef Todd Allison (of Anthology) is a solemn guy or if he just needs time to warm up. He sits across from me at one of Anthology’s tall bar tables drinking coffee out of a paper cup. He offers me some, and it’s not not more than five minutes before he’s smiling and telling me about his puppy. (Whew!) Don’t let his impeccable posture and serious face fool you. He swears he’s a laid-back guy.

Chef Todd Allison

“I’m probably one of the calmest chefs ever,” he says. ”I’ve worked for yelling chefs, and the way I see it, it’s possible to teach a person how to cook without yelling at them.”

The no-yelling rule might sound simple until you take into consideration the amount of pressure his kitchen is under every night. While a typical restaurant staggers reservations, thus keeping the pace at a steady flow throughout the evening, Anthology is a San Diego supper club that doesn’t accept reservations. Guests come in one big rush centered around performance time.

“Our doors open at 5:30,” Allison says, “but people tend to come closer to show time. Most shows begin at 7:30, so they’ll come in around 7, hoping to have their meals in front of them by the time the show starts.”

Pan-seared salmon. Yum.

What this means for Allison and his gang in the kitchen is that they might get 200 orders at once. Because of this, he has created dishes built around speed. Most have fewer ingredients than he’d like to play with artistically. And, yes, he does sometimes miss the slower pace, but he believes “there’s a time and a place to be an artist.” Besides, the crazy pace of the just-before-showtime rush makes time fly.

Allison does admit to one rule: Please keep it down. With so much happening and so many people in the kitchen at once, the noise can get out of control.

“There shouldn’t be more than a few people talking at once,” he says. “Some nights, all I want to hear is pans.”

Oooh. Curried duck.

Even with the intense pace, you can’t take artistry out of the equation. Even though he works in slightly more confining parameters than he was accustomed to in the fine-dining establishments of his past, Allison does have full freedom of the menu at Anthology. Along with the creation of each dish (you can’t tell me those brussels sprouts aren’t pretty), he also finds the time to add in little bits of artistry where he can. On a slower night, for example, he’ll take an extra step that adds to the presentation of each dish.

Brussels sprouts never looked so delicious.

Favorite Dog Beach: Coronado Dog Beach

“I have a new puppy, a Lab/Pit mix named Lily. She loves this beach. It’s big and clean. Also, I grew up in Coronado, so it’s home to me.”

Favorite Surf Beach: Black’s Beach – La Jolla

“It has the best waves in Southern California.”

Favorite Sushi: Azuki Sushi – Bankers Hill

“For one, I like this place because it’s open on Mondays, which is my day off. A lot of restaurants are closed on Mondays. I just go in, sit down, and I’m at their mercy. I tell them what I like, and they’ve never let me down. I’m into yellowtail, octopus, Spanish mackerel, anything spicy or citrusy.

Favorite Market: Little Italy Farmers’ Market

“It’s right up the street from my home and the restaurant. And I have a good relationship with the farmers. If I can’t make it to the market, I call, and they’ll usually stop by the restaurant on their way out of town.”

P.S.

Ever wonder if chefs watch cooking shows? Count Allison among those who do.

“Top Chef is the best one,” he tells me.

Don’t tell anyone, but Anthology might have to give him a leave of absence some time in the coming year.

“I’m waiting for the next Top Chef auditions,” he says.

Hmmmm. Based on his obvious culinary time-management skills, the contest pressures should be a breeze.

Our fingers are crossed, Chef Todd!

All photos courtesy of Anthology.

–

Via theyukipages.com