Ranch & Coast Magazine

June 2023

Read Ranch & Coast Virtually Anywhere

Issue link: http://ranchandcoast.uberflip.com/i/1500168

Contents of this Issue


Page 47 of 99

Whoever said "Too many cooks spoil the broth" — or the grill? Not e Grill at Torrey Pines, which this summer hosts "Playing with Fire," a seasonal grilling series in collaboration with some of the hottest chefs — and brewers — in San Diego. Recently, Executive Chef Kelli Crosson and Chef de Cuisine Ryan Dzierzawski teamed up with Urban Kitchen Group's Chef Tim Kolanko and Eppig Brewing. Hosted on the outdoor patio, the event featured ocean trout brined in bourbon and brown sugar for up to 24 hours and then smoked over oak or apple wood for an hour more. To keep fish from sticking to the grill, Crosson says, "We keep the skin on the filet and place it on a stainless-steel roasting rack. Place [the] rack directly on the grill grate. e skin of the fish will stick to the roasting rack. When finished, you will be able to slide a spatula or spoon between the skin and the meat to easily serve." Also on the menu during our visit: grilled oysters, a spring minestra of smoked spring onion and sweet pea tortellini, citrus salad, buttermilk smashed potatoes, grilled asparagus, and more — yum! On June 12, Crosson will welcome Chef Paul Arias from Oceana Coastal Kitchen to the Lodge to prepare a menu paired with pours from Ballast Point Brewing Co. in the next installment of the Playing with Fire Series. For more information and to reserve a spot, visit lodgetorreypines.com/culinary. Richard Blais is a chef, restaurateur, cookbook author, podcast host, and a veteran personality on television cooking shows. Widely recognized from Bravo's Top Chef series, he was the first winner of Top Chef: All Stars and is now co-host of Next Level Chef with Gordon Ramsey and Nyesha Arrington on Fox. Blais has helped to create and launch some of the most innovative restaurants in San Diego including Juniper & Ivy, e Crack Shack, California English, and Ember & Rye at Park Hyatt Aviara Resort, Golf Club & Spa. e restaurant, with a massive outdoor grill overlooking the 18th hole, is known for steak, seafood, and creative, smoky cocktails. "ere's something about grilling, especially when using an open fire, that unlocks a part of our prehistoric brain," says Blais. "Survival instinct kicks in when you can get a fire to start; an accomplishment that leads to sustenance from keeping that fire warm and glowing. is sounds romantic perhaps, but it is for me as soothing as looking out into the ocean. A wave of heat to be ridden, a wilderness to be explored." Indulge dining Chefs Crosson, Dzierzawski, and Kolanko brined ocean trout in bourbon for up to 24 hours and then then smoked it for an hour << ranchandcoast.com 48 JUNE 2023 RANCH & COAST MAGAZINE

Articles in this issue

Links on this page

Archives of this issue

view archives of Ranch & Coast Magazine - June 2023