Future foods farm is a certified organic aquaponics farm 15 mins up the road in Brea Ca. run by Chef Adam Navidi. With his great products and some others we will be launching our "fresh from the fields" salad focusing on Adam and other local farmers and their amazing produce. This salad was heirloom apples, A.P. (AquaPonic)baby carrots, AP arugula, AP spring onion, AP cucumber, cherry tomatoes, rounded out with roasted beets, ground hazelnuts, squash blossoms, local honey, caramelized yogurt (stolen from PMcCABE), and a balsamic reduction Continue reading

pan seared barramundi, caramelized onion soubise, white corn, pea greens, pine nut, cherry tomato, nueske's bacon powder and crispy speck, future farms mirco greens Continue reading

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blackened ahi, mandarin orange, orange confit, soy gelee, radish, cress, pickled shitake, serrano chile Continue reading

Garlic shoyu broiled soft shell crab robata, sesame dip, pickled daikon, cucumber, sprouts, Mizuna, mustard Continue reading

So we have a Saison ale that was aged in conundrum wine barrels mixed with a cantaloupe citrus chile sauce, fresh dungeness and blue lump crab, cucumber, tomato, onion, jalapeño, and cilantro, and secret ingredient??? Served in a vaso with fresh romaine leaves, today only at Taps Brea Continue reading

One more great product to the list of amazing products offered at Taps fish house & brewery Continue reading

Well today brought me back in time. This was the first time since like 2000 that I was cutting crab faces off and it felt both good and bad. Beautiful looking crabs go on the menu today Continue reading

So today went in the first run infusion. These wildcat whiskey barrels are sweet because of their smaller size 1 week in this barrel is equal to one year in a large barrel. They were designed to darken bourbons. So every week my vinegar ages a year. I wonder how long I can age this before it gets too oaky. Especially since it is the first run. I need some raw local honey. Anyone is the OC with some bees??? Continue reading

What to make, flavored bourbons, vinegars, syrups... Endless ideas. I need more than one barrel. I need like 20 more Continue reading

Slow braised and fried crispy pork belly, parsnip puree, kim chee pickled garlic, apple cider gastrique, celery, fennel, yolk sauce Continue reading

apple barbecue glazed pork belly, ginger lemongrass red apple butter, celery, fennnel, roasted peanut powder, cocoa nibs, apple pie gastrique Continue reading

I shot these photos tonight around 10:30 pm but look at that moon that came over the city. Best view in town??? all shot around the same time different lenses a few different exposures, really wish we had a tripod here. But I cook for life, I take photos for fun. So where do you want to spend your next night watching the moon and enjoying the San Diego Winter? I know where I will be. Continue reading

snake river farms wagyu carpaccio torch seared 50/50, garlic puree, marinated tomatoes, kalamata olives, torn herbs, shaved parmesan, black truffle oil. new winter menu item and now who's ready for restaurant week!!!! Continue reading

torch seared hamachi, hibiscus ponzu, mustard seed, daikon, papaya dijon, cilantro, trout roe, kaiware Continue reading

ginger+misoyaki glazed Pacific Coast Saba (Mackerel) house made kim chee, red wine onions, crispy noodles, Miso pan jus, kaiware sprouts Continue reading

lemongrass basil sake cured & coconut husk smoked salmon, chuka, cherry tomato, red onion, taro, sesame rayu powder Continue reading

tarragon garlic glazed king crab, truffle aioli, tomato cells, roasted garlic, crispy speck, bacon cress vichyssoise, hydro cress, & toasted long peppercorn same dish different plate going to add some foccacia planks manana to finish, and you are looking at tomorrow appetizer special Continue reading

Skuna Bay/Vancouver Island Salmon, maldon, sesame, toasted garlic, mango, jicama, jalapeno cucumber, roe, seabeans, red onion, mango sushsi rice, walnut soy oil, mango vinegar, sweet soy and petite herbs Continue reading

Coconut poached maine lobster, lemongrass vanilla coconut jus, young coconut curried mac nut relish, vanilla orange poached apricot, vitnamese herb blend, orange coconut infused basil seeds and a little dry ice for fun. Sold out tonight, I have a few more for tomorrow Continue reading

sous vide of char siu duck, poached white shrimp, snap peas, bok choy, scallion, cilantro, shallot, matsutake "wor" consomme, poached wonton wrappers Continue reading

albacore tuna, negi, red onion, yuzu koshu sansho pepper vinaigrette, wasabi tobiko garnishes- katsuo kezuri, kizame sriracha paper, rice cracker, wasabi tobiko, finger lime caviar, gelatinized wasabi soy oil Continue reading

you know when you get that crispy char grilled piece of rib with the perfect amount of caramelization, and sauce, and it is crispy yet chewy. How do you capture that moment in a description to guests. Is your octopus chewy? "Yeah it is chewy as F*#^, yet it is tender and roasty, and gooey, and crispy. It's CHAR SIU ROASTED OCTOPUS tomorrow we can see how it looks composed. Continue reading