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Carmel Valley Gets A Down Town Feel!

September 16, 2011 Leave a comment

Carmel Valley welcomes Burlap with open arms.

Located at the corner of Del Mar Heights Road and El Camino Real in Carmel Valley, Del Mar Highlands Towncenter has been transforming from an outdated suburban shopping center to an upscale, chic destination. 

Restaurants, bars, and shopping oh my!  After much construction, traffic and parking disasters it looks like we can finally see the results of the Highlands renovation.   According to the press release here is one of the  new restaurants:

  • Burlap: Top Chef alum Brian Malarkey and James Brennan open their second restaurant on the heels of the successful Searsucker. The menu will feature “Asian Cowboy” cuisine, a blend of meats and seafoods with bold Asian flavors.

For more information on Burlap and to leave a review Click Here!

Off They Go! Del Mar Races Are Here Again

 

Seaside racing in Southern California celebrates 72nd season of sporting ponies, bets and the Del Mar scene. And it all begins July 20.

Thundering hooves, equine nostrils aspirating loudly, horse whisperers muttering incantations to invoke Pegasus while the constant din of salivating excitement for a hopeful long shot ricochets through the grandstands. The celebratory sound of fine French champagne with the haberdashery of haute couture millinery rivaling the Royal Ascot helps the art of racing in the sun remain a winning trifecta of entertainment.
Since 1937, when Crosby greeted the first attendees at the gate, Del Mar’s racetrack has lured many a celebrity, dignitaries, horsemen and families to its seaside locale to try their “hand” at handicapping thoroughbreds.

“…And awa-a-ay they go” – the signature herald of Trevor Denman, the voice of Del Mar Racing – will usher horse and rider to the gate for Del Mar’s 72nd season July 20. Del Mar plays host to six designated Breeder’s Cup Challenge races in its summer stakes schedule, earning the winners a berth in the designated BC races including entry fees and travel allowances for the horse and its connections.

According to Craig Fravel, Del Mar Thoroughbred Club (DMTC) general manager, “The ‘Win and You’re In’ races that make up the Breeders’ Cup Challenge pack some real punch. In light of those incentives, we expect our Challenge races to attract additional horses, and good ones at that. It surely should be a positive for us and our racing fans.” Fravel continued, “Del Mar’s six Challenge races are reflective of its standing among the leading tracks in the country. Checking the list of top tracks and the number of Challenge races assigned to each, it reads like this: Saratoga (5), Keeneland, Santa Anita fall meet, Del Mar (6) and Belmont fall meet (8). The Breeders Cup has spread the wealth in this regard and Del Mar has gotten its fair share.”

del mar crowds on opening day 1

In regards to the future of the horse racing industry in California, Joe Harper, CEO of DMTC, offers this special insight: “For our meet this summer at Del Mar, we’ve instituted a program where we’re going to reward owners for going out and getting racehorses from other jurisdictions and bringing them to California to run.”

 

With the question of a viable industry on everyone’s mind regarding the Del Mar Fairgrounds master plan, Harper responded, “California horse racing is in a most challenging — and most interesting — time. Master plan or no master plan, Del Mar and horse racing will carry on in San Diego. You can count on it. We’ve got a special spot here with our gorgeous location on the beach and we’ve got the ideal summer racing dates.”

Most racing fans are unaware that west coast racing is an island by itself from the east coast. “The racing states in the east are bunched together and there is a lot more interaction among them and their horses. It’s a long way out to California for most folks, so anything we do is usually self-contained,” notes Harper. “We’re going to give direct economic rewards to California owners, or owners from out of state, who bring their horses here to our track to take part in our seven-week meeting. We’ve got a whole industry that looks forward to escaping the grind and the smog in Los Angeles and heading south to let their collective hair down. Del Mar stands on its own. It’s a good thing and we work hard every year to make our good thing better.”

The 2011 U.S. Challenge races will be televised on ESPN, TVG and HRTV and on TSN in Canada.

2011 del mar race schedule

Southwestern Burgers

 

  • YIELD: Makes 4 servings
  • COOK TIME:9 MINUTES
  • PREP TIME:10 MINUTES
  • COURSE: Sandwiches
Ingredients
  • 1/2 cup finely chopped sweet onion
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chipotle chile powder
  • 1 1/2 pounds ground sirloin
  • 4 slices Monterey Jack or pepper Jack cheese
  • 4 Kaiser or other sandwich rolls, split
  • 4 tomato slices
  • 1 avocado, sliced
  • 8 slices center-cut bacon, cooked
  • Pickled jalapeño chile slices (optional)
Preparation
  • 1. Combine first 5 ingredients in a large bowl; mix well. Shape into 4 patties.
  • 2. Grill patties, covered, over high heat (450° to 600°) for 5 minutes. Turn patties over; grill 2 to 3 minutes or until cooked to desired degree of doneness. Place 1 cheese slice on each patty; grill 1 more minute or until cheese melts.
  • 3. Place rolls, cut-sides down, on grill rack; cover and grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top with tomato, avocado, bacon, jalapeños, if desired, and top halves of rolls.

Fresh Salmon Burgers

May starts the summer salmon season when all varieties of Alaskan salmon—king, sockeye, pink, coho, and pink are available. Frozen-at-sea salmon is delicious and available year-round.

  • YIELD: Makes 4 to 6 servings
  • COURSE: Sandwiches
Ingredients
  • 1 slice white bread
  • 1/4 cup milk
  • 1 1/2 pounds salmon fillet
  • 1 teaspoon salt
  • 2 tablespoons fresh dill or thyme, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  •  Buns of your choice (recommend whole wheat)
  • Sour Cream-Dill Sauce (see below)
Preparation
  • Soak bread in milk until soft.
  • Coarsely chop salmon, and place in a food processor. Pulse several times until roughly chopped. Add bread and milk, salt, and next 3 ingredients. Pulse several times until well blended.
  • Form salmon mixture into 4 to 6 patties, and place on a lightly oiled plate. Cover with plastic wrap, and refrigerate until ready to cook.
  • Grill burgers over medium-hot coals (or on a grill pan over medium-high heat) 3 to 5 minutes or until done. Serve on Lemon-scented Challah Buns with Sour Cream-Dill Sauce.

Sour Cream-Dill Sauce

  • YIELD: Makes about 1 cup
  • COURSE: Sauces/Condiments
Ingredients
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons dill, finely chopped
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons sugar
Preparation
  • Combine all ingredients. Cover and chill until ready to serve.
 
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