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Friday, July 18, 2014. Here's what the Nocino looks like after the half way point or so. Starting to go from a brighter green into as one recipe described it "swamp water" green. The aroma and taste are starting to head towards the real thing too. Patience, patience, patience. Should be great for the long "cold" winter! Cafe Mingei Start-up Project. I'm in the midst of creating the menu for a new start-up Cafe here in San Diego at the Mingei Museum at Balboa Park ( www.mingei.org. Thursday, July 3, 2014.

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Friday, July 18, 2014. Here's what the Nocino looks like after the half way point or so. Starting to go from a brighter green into as one recipe described it swamp water green. The aroma and taste are starting to head towards the real thing too. Patience, patience, patience. Should be great for the long cold winter! Cafe Mingei Start-up Project. I'm in the midst of creating the menu for a new start-up Cafe here in San Diego at the Mingei Museum at Balboa Park ( www.mingei.org. Thursday, July 3, 2014.

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https://chefjeffsartofdining.blogspot.com

Friday, July 18, 2014. Here's what the Nocino looks like after the half way point or so. Starting to go from a brighter green into as one recipe described it "swamp water" green. The aroma and taste are starting to head towards the real thing too. Patience, patience, patience. Should be great for the long "cold" winter! Cafe Mingei Start-up Project. I'm in the midst of creating the menu for a new start-up Cafe here in San Diego at the Mingei Museum at Balboa Park ( www.mingei.org. Thursday, July 3, 2014.

INTERNAL PAGES

chefjeffsartofdining.blogspot.com

1

.: Nocino at home

http://chefjeffsartofdining.blogspot.com/2014/07/nocino-at-home.html

Thursday, July 3, 2014. Nocino is a beverage I've always enjoyed and imagined it would be fun to make myself. The "amaro" is used as a digestif in Italy. And since I've made tonic syrup, nespolino (loquat), vermouth and bitters it seemed like a natural step. The big issue was where to get fresh, green walnuts. Well thanks to Specialty Produce ( www.specialtyproduce.com. Subscribe to: Post Comments (Atom). Class Schedule @ CLP (goodhappens.org). July 24th Discovery Series: Cooking Under Pressure.

2

.: March 2014

http://chefjeffsartofdining.blogspot.com/2014_03_01_archive.html

Sunday, March 30, 2014. Blood Orange Syrup and Vinegar. I was given a small bag of blood oranges and a grapefruit from a friend's yard last week. And not wanting to waste such a gift (one of my favorite aspects of living in San Diego is all the fresh fruit available for free or nearly so. More to come on that subject.) I made some blood orange syrup and with the rinds I started a batch of blood orange vinegar. 4 key limes (or any limes). 1 cup brown sugar. Rinds from all the citrus above. So after many m...

3

.: Cafe Mingei Start-up Project

http://chefjeffsartofdining.blogspot.com/2014/07/cafe-mingei-start-up-project.html

Friday, July 18, 2014. Cafe Mingei Start-up Project. I'm in the midst of creating the menu for a new start-up Cafe here in San Diego at the Mingei Museum at Balboa Park ( www.mingei.org. July 18, 2014 at 6:05 PM. My cafe will feature thoughtful and handcrafted beverages and treats without straying into the pretentious. Very good my friend. All the best! Subscribe to: Post Comments (Atom). Class Schedule @ CLP (goodhappens.org). July 24th Discovery Series: Cooking Under Pressure. View my complete profile.

4

.: October 2013

http://chefjeffsartofdining.blogspot.com/2013_10_01_archive.html

Friday, October 18, 2013. Spanish Vineyard Dinner begins and a note about pork. Planning is underway for next week's Spanish Vineyard dinner. We will be making and enjoying both traditional and non-traditional Tapas. They serve as a much needed bridge from the usually large lunch ( siesta! And the very, very late dinner time (10 pm or later! A note on the incredible amount of pork eaten in Spain: It is literally everywhere. Entire shops are devoted to Jamon. Cambridge World History of Food:. Spanish enth...

5

.: November 2013

http://chefjeffsartofdining.blogspot.com/2013_11_01_archive.html

Tuesday, November 19, 2013. Ongoing Experiments in Fermentation (Now with Video). Burned sugar and smoked salt. Umeboshi- Brine fermented plums. Utilizing my creation above, some whole red plums, and water I am attempting to create something approximating Umeboshi. Seems to be going well so far. We'll see. Pineapple, Apple and. Http:/ masteringfermentation.com/index.html. Another complete experiment. Here's what went into it:. 2 cups dried Shiitake mushrooms. 1 cup dried white mulberries. You can keep th...

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Friday, July 18, 2014. Here's what the Nocino looks like after the half way point or so. Starting to go from a brighter green into as one recipe described it "swamp water" green. The aroma and taste are starting to head towards the real thing too. Patience, patience, patience. Should be great for the long "cold" winter! Cafe Mingei Start-up Project. I'm in the midst of creating the menu for a new start-up Cafe here in San Diego at the Mingei Museum at Balboa Park ( www.mingei.org. Thursday, July 3, 2014.

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