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CONTINUED FROM Page 9 after a trip around the world. The masterpiece details dishes from 42 countries, each dish telling a different story and being accompanied by artistically-styled photographs. The some 3,500 IACP voters who chose “Flying Pans” were particularly fond of the way the recipes were paginated and organized, Guillas said, with each component of each dish explained via separate recipes — making it easy to omit or add certain elements of the recipe. “We also purposely included a lot of white space so people can make their own notes,” said Guillas, who is not only the executive chef of the Marine Room, but also head of the La Jolla Beach and Tennis Club kitchen. “With recipes, you follow them once and then you can make your own recipe. When I am gone, that is what will pass from generation to generation. Then years later, you can look at the notes and that’s an imprint of who

you are on this Earth. You can create your own traditions.” Guillas and Oliver didn’t take a trip around the world to write this book — they wrote it from their own memories, dating back as far as childhood. “It just so happened that Ron and I have always kept a diary ever since we were kids,” Guillas said. “So the book is a collection of vignettes, from when we were kids until now.” Some of the recipes Guillas said he learned from his grandmother in France, and some he has been cooking for years. A couple were even accidents that ended up being amazing. But even though Guillas’s recipes are highly sought after at the Marine Room, he doesn’t consider publishing them to be giving away his secrets. “I always give away my recipes. That’s how I can make an impact on people’s lives,” he said. “We live on this Earth for such a short time when you look at how long ago the world was created. To keep my recipes a secret would be arrogant. Sharing the love means sharing the recipes.”

Cadiz Summer Gazpacho with Pico Del Mar (right)

to taste sea salt and freshly ground black pepper

(serves 6)

Place tomatoes, onion, olive oil, stock, garlic, vinegar and chile pepper in blender. Pulse 15 seconds or until coarsely blended. Transfer to mixing bowl. Stir in remaining ingredients. Season with salt and pepper. Cover. Refrigerate two hours.

3 cups diced ripened heirloom tomatoes ¼ cup chopped red onion 2 tablespoons extra virgin olive oil 1 cup vegetable stock, chilled 2 cloves garlic, sliced 1 tablespoon sherry vinegar 1 hot chile pepper, seeded, chopped 1 cup peeled, seeded, finely diced cucumber ¼ cup minced scallions 2 tablespoons chopped basil leaves ¼ cup gin

Grain of Paradise Hibiscus Martini (right, front) (serves 4) 2 cups dried hibiscus flowers 1 teaspoon grain of paradise black peppercorns 1 ½ cups water ¾ cup granulated sugar 1 tablespoon oregano leaves 2 cups Hendrick’s gin 12 pickled onions 4 sprigs oregano Combine hibiscus flowers, peppercorns, water and sugar in small saucepan over medium heat. Simmer slowly 15 minutes. Remove from heat. Add oregano leaves. Cover. Steep 20 minutes. Strain through fine sieve. Refrigerate until well-chilled. Combine 1 cup hibiscus syrup with gin in mixing bowl. Stir well. Transfer half of mixture to martini shaker. Add 12 ice cubes. Shake 15 seconds. Strain into 2 frosted martini glasses. Repeat process. Skewer 3 onions onto each oregano sprig for garnish. See page 46 of “Flying Pans” for recipes for other pictured martinis: second from left, Lavendar Citronelle, Hot Chile Cacao and “Buddha’s Hand” Sake

For a sunflower seed and crabmeat Pico Del Mar (pictured on top of gazpacho), see page 60 of “Flying Pans.”

Left: “Flying Pans” features a Chimbote Seabass Cevich recipe. Photos courtesy of Gregory Bertolini




Photo by: Rafael Rivera

Catering • Restaurant • Bakery • Wine Boutique

Donovan’s Steak House They may look good enough to eat, but the paintings and sculptures at Donovan’s of La Jolla are strictly off limits – so you’ll have to content yourself with the USDA prime beef, the eatery’s star attraction. If steak isn’t in the plan, pork and veal chops and succulent seafood will satisfy the most discriminating of palates. And at Donovan’s, fresh seasonal vegetables and your choice of potato are always included with each entrée.

Our A La Carte Dinner Menu is Back by Popular Demand, and we still have our $25 3-Course Prix Fixe Dinner Menu!

French Gourmet Our award-winning restaurant offers California-influenced French cuisine in a quaint countryside environment. We are a long-time favorite of locals who appreciate the value of our menu and extensive wine list. Stop by our bakery for a sandwich or pastry to-go! It's always a delicious day at The French Gourmet! (858) 488-1725. 960 Turquoise St, La Jolla, CA.

California-French Cuisine in a Casual Setting Breakfast & Lunch Everyday 8am - 3pm • Dinner Tues - Sat 4pm - 9pm Closed for Dinner Sun & Mon

960 Turquoise St. • San Diego, CA 92109 Call for reservations: (858) 488-1725

OB Street Fair is June 23rd

Casual Full Service Dining with Great Food, Great Views & Good Times In a Comfortable Atmosphere! Open Daily 11:00am ~ Sat & Sun 9:00am Kitchen open ‘til 1am Nightly Panoramic Ocean Views • Nightly Dinner Specials • Daily Lunch Specials Breakfast Saturday & Sunday • Large Parties Welcome • Late Night Dining

BAR SPECIALS MONDAY: Happy Hour Food 4pm - Close TUESDAY: $2.00 Tacos WEDNESDAY: $3.00 Wing Baskets THURSDAY: Burger & Beer $7.00 SATURDAY & SUNDAY: $2.00 Mimosas


La Jolla Village News, June 30th, 2011  

La Jolla Village News, June 30th, 2011

La Jolla Village News, June 30th, 2011  

La Jolla Village News, June 30th, 2011