Dining: Bakersfield Life

Wines for Winter Weather

Wines for Winter Weather
By Kevin Eubanks

A conversation with Eberle Winery Owner Gary Eberle can be likened to speaking with an old friend on a long overdue phone call. He’s friendly to a fault, he speaks in a manner that can relax even the biggest worrier, and best of all, he’s seemingly done it all during his lifetime: football at Penn State, zoology at Louisiana State – where a professor introduced him to wine – and finally a winemaking doctoral degree from UC Davis.

Being from the cold of Pennsylvania and the swampy humidity of the south along with extensive education in California, Eberle knows a little something about how the temperature outside correlates with what wine to drink. And the key reason is simple: A change in location and food necessitate the change in wine.

“Traditionally, when the weather turns cold, people tend to drink more red wine than white,” said Eberle, who has owned his Paso Robles winery for 25 years. “During the summer, we spend so much time outside and we want a chilled rosé or white wine with lighter foods. But when we move inside, the foods get heavier and we want a red that will match the food.” It would be difficult to find a wine professional who would disagree. Winemaker Terry Culton of Paso Robles-based Adelaida Cellars certainly agrees, adding that the combination of food and wine in the winter could play an even more important role than in the more heat-stricken months.

“People pack on the pounds in the winter because they’re inside more sitting around eating,” Culton said. “So you might as well have a wine that adds an additional character to it.” Culton’s approach to cold-weather wine drinking is similar to that of Eberle. A heavier red wine matches the food that will accompany it, which makes it a perfect choice for colder weather. Lance Silver, owner/winemaker of Paso Robles’ Tobin James Cellars, doesn’t even rule out a Chardonnay to keep the whites represented. He suggests a buttery, full-bodied Chardonnay – that doesn’t need to be served icy cold – as a perfect match for turkey or ham.

Interestingly enough, these winemakers’ suggestions for individual varietals that are ideal for cold weather varied greatly, but all agreed that to enjoy wine to the fullest during the winter, it should be balanced and bold.

“I love balanced, structured wine,” Culton said. “If the wine whams you up front but is hollow in the end, it’s a disappointment.

When it’s cold outside, you want something that you can enjoy for a while and a balanced wine will be enjoyable all the way through.” While the obvious choice for the perfect cold-weather wine was a Cabernet Sauvignon, Eberle, Culton and Silver each offered up different options ranging from very common varietals all the way to a wine that few would recognize. They might have been a bit biased toward their own winery when making these suggestions, but they are still solid selections.

The next popular selection was clearly Syrah. The dark, intense fruit typically produces a structured wine that creates the balance that Silver explained is the backbone of a perfect winter wine.

“I’d probably say the (Tobin James) Rock-N-Roll Syrah,” Silver said, explaining his first wine choice for cold weather. “It really has all those fall flavors. It has cranberry and dark berry flavors, and it ages two years in really pretty oak, which gives it a nice vanilla, espresso and cappuccino on the back end. And it has that gamey character, which is what you want in a great Syrah.”

Other popular choices included Zinfandel with its fruit and spice characteristics, as well as a Rhone blend, and Adelaida produces both equally well. Adelaida’s Rhone-style blend called Version is a combination of Mourvedre, Syrah, Grenache, Counoise and Cinsault.

In fact, Version earned 90 points from The Wine Advocate and won a double gold at the 2008 San Francisco Chronicle Wine Competition.

But Eberle suggested a wine that most have tasted at some point, but many wouldn’t recognize the name.

The wine is Barbera, one of the top four grapes grown in California, but has traditionally been grown in the San Joaquin Valley for, as Eberle described it, “jug wine.” But Eberle Winery has been making Barbera for 20 years and its 2006 edition would be a perfect addition to any cold-weather wine rotation after winning Best of Class and double gold from the 2008 Lodi International Wine Awards.

“It’s great because it is a red grape with high, natural acidity,” Eberle said. “But it was looked down upon by a lot of the coastal producers. They’d say, ‘That’s a valley wine,’ and it was looked upon as a second-tier fruit. But it makes spectacular wines when it is cared for properly and grown in a cooler area than the San Joaquin Valley.” One thing to keep in mind is to enjoy red wine at

Room temperature, but, as Culton pointed out, the original idea of room temperature came from England, which is much different than room temperature in Bakersfield. Culton makes his wines to be enjoyed at about 65 degrees – clearly a different temperature than most rooms locally.

Culton said that the idea of room temperature should actually be thought of as cellar temperature.

“That’s probably a reason why many people drink more white wine in the summer, because the reds aren’t being served at cellar temperature,” he said. “When they’re not being served at cellar temperature, reds can be a bit chunky. You get the fruit up front, then the alcohol, then the tannins. You don’t get that flow. Sixty-five degrees is a more optimum temperature to drink at, not the 75-degree room temperature we like to live in.” While these winemakers suggested particular wine ideas as the weather turns cold, there is one motto that those involved with wine tend to live by, and no one said it better than Culton: “Any wine that you’re having with good friends is the right choice.” So no matter the wine, enjoy the cool weather, friends and conversation while sitting around the fire. And hopefully the warm-natured personality of a winemaker like Eberle will shine through in his wines when it’s cold outside.

Firehouse Holiday Recipes

“I want you to know this isn’t the normal meal at a fire station,” says Bakersfield Fire Department Chief Ron Fraze as he looks over a busy kitchen while Engineer Chad Burton masters a holiday meal for the crew. “Engineer Burton is an extraordinary cook and we’re ecstatic every time he has the opportunity to cook a wonderful meal for us.” This is the mood at Bakersfield Fire Station 15 as Burton takes to the kitchen to create a magnificent feast fit for any home on Thanksgiving. The aroma of the turkey, stuffing and apple pie hits everyone gathered as soon as the front door opens.

“After years of trying, I finally got the recipe from my grandmother for her Swedish rolls. These are awesome,” he says as he pulls the tray of warm bread from the oven.

Bakersfield Life went looking for holiday recipies and found some of the best chefs in town living together for four-day, 24-hour shifts who were ready and willing to share some recipies and a look at life at the firehouse on Thanksgiving. Burton took the lead and, with the help of Firefighter Saul Alvarado, spent more than nine hours in the kitchen with the hopes of sitting down with his crew for a wonderful holiday meal.

“Some people may not realize that we go shopping every day for the food we eat.

We all pitch in some money and rely on the station’s firefighters to cook meals for the crew,” Burton continues. “We don’t eat like this everyday. Normally it’s stuff like taco salad and spaghetti.” Many days, chow time in a firehouse is interrupted by a call for assistance. The public- comes-first mentality means everyone will drop their forks and head out to save and assist those in the community.

After hours of preparation, Burton presented a meal any firefighter would dream to enjoy on Thanksgiving.

“You have to have an appetizer,” Burton says. His Parrot Bay coconut shrimp with pina colada dipping sauce should be a recipe used year round in any home. Beginning the meal with the traditional roast turkey, Burton accents his table setting with chive and garlic mashed potatoes, green beans with caramelized onions and almonds, Swedish rolls and a Napa style apple pie and homemade vanilla ice cream for dessert. This meal is perfect for any holiday feast, straight from the home of Bakersfield’s local heroes.

How do firefighters handle time away from family when they’re on duty on a major holiday?

“During Thanksgiving and Christmas, we’ll usually have our families come down to the firehouse and spend the day with us at work. The whole crew will lend a hand in the kitchen to cook. We may still get called out, but we try to spend as much time with our families as we can,” Burton says.

On this day, with Fraze, Deputy Fire Chief Doug Greener and additional visitors coming together to enjoy Burton’s meal, the camaraderie of the firehouse is alive and loud. Talk about the day, the last call and the meal about to be presented dominates the conversation. Right before 6 p.m., a call goes out on the loudspeaker telling everyone that it’s chow time. Plates began to fill up as the conversation turns to “What did you put in these potatoes, Burton?” Burton, the master chef for the day, is last to fill his plate. While in the middle of receiving props for a meal well cooked, a voice comes through the radio attached to the hip of most firefighters in the room.

The voice says the members of Station 15 are needed to assist someone in the community.

After a week of preparation and a full day of cooking for 15 people, the station cleared and Burton is left with a hot meal and an empty fire station. All of his diners are destined to enjoy his meal re-heated.

“It happens,” Burton says. Public comes first.

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Roast Turkey
10 to 12 servings

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tbsp black peppercorns
1/2 tbsp allspice berries
1/2 tbsp candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature and refrigerate until thoroughly chilled.

Early on the day of cooking (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered, for 15 minutes before carving.

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Chive and Garlic Mashed Potatoes
6 to 8 servings

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

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Green Beans with Caramelized Onions and Almonds

6 to 8 servings

Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper

Fill a large high-sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes; the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast, stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme and cook for another 5 minutes. Add the cooked cooled green beans and almonds and stir well to combine. Season with salt and pepper to taste.

Parrot Bay Coconut Shrimp

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tbsp granulated sugar
Shrimp
6-8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
1 cup milk
2 tbsp Captain Morgan Parrot Bay coconut rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut

Prepare pina colada dipping sauce first by combining all the ingredients.
Cover this and let it chill in the fridge while you make the shrimp.
Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl.
In another medium bowl mix together the remaining 3/4 cup flour, sugar and salt.
Stir milk and rum into flour mixture.
Let this batter stand for five minutes.

While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

Butterfly cut each shrimp before battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
Leave the tail intact.

To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.

Arrange the shrimp on a plate until all of them are battered.

Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.

Remove shrimp to a rack or paper towels to drain.

Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

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Grandma’s Swedish Rolls

8 cups flour
1 cup sugar
6 cardamom seeds crushed
2 eggs
1 tsp salt
2 cups scalded milk
2 packages yeast dissolved in ½ cup warm water
1 stick butter

Scald the milk and pour over butter until melted.
Add sugar, seeds, eggs, salt and yeast mixture. Be sure the milk is not too hot.
Mix well and add flour gradually 1 cup at a time. At the end knead in the rest of the flour.
Let rise until doubled in size. Punch down and make into rolls.
Place rolls in lightly buttered loaf pan and let rise until doubled.
Bake at 350 degrees for 25 minutes.

Makes 25 rolls.

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Napa Style Apple Pie

Favorite homemade pie crust or ready-made pie crust
5 1/2 cups peeled cored sliced cooking apples
1 tbsp lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tbsp flour
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Topping
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter or margarine, room temperature

Preheat oven to 375°F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.
Pile into crust.
Prepare topping.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars and butter until coarsely crumbled.
Sprinkle evenly over apples.
Bake at 375°F for 50 minutes

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Classic Vanilla Ice Cream Recipe

2 cup heavy cream
4 cups half-and-half
2 1/2 tbsp vanilla extract
1 1/3 cup sugar
1 tsp salt

Combine ingredients in a blender or food processor until sugar dissolves.
Refrigerate until needed for ice cream maker.
Pour into the ice cream maker and follow your ice cream maker's instructions for freezing.
Note: Due to variances in operating times on different models, that is not included in the prep time.

The Taste of the Town

The Taste of the Town
Bakersfield’s great new restaurants
By Kevin Eubanks

It was just a short time ago when Bakersfield had its share of new restaurants opening, but it was difficult to differentiate those restaurants from the established ones just down the road. The goal for many entrepreneurs was simply to open a new Mexican or Italian or barbecue joint without thinking of how to make it unique and memorable for its guests.
The time of the same-old, same-old is gone for Bakersfield. New, exciting restaurants are popping up all over the city, and here’s a look at some of the best that have opened since the new year.

Tilted Kilt 2900 Calloway Drive • (661) 587-5426 • Opened August 2008

One of the newest restaurants in Bakersfield also has one of the most distinct atmospheres in town. Tilted Kilt offers a pub feel with a fusion of Irish, Scottish and English motifs, combined with an American sports bar theme to give Bakersfield one of its most unique restaurants yet.

On the walls sit 24 plasma television screens to go with a pair of 164-inch projections TVs. The wait staff wears midriff revealing tops with short kilts and knee-high stockings. And the Las Vegas, Nev.-based chain claims “a cold beer never looked so good.” But don’t mistake Tilted Kilt as simply a Hooters rip-off. Tilted Kilt offers much more than just hot wings and beer.

“We have traditional pub favorites like shepherd’s pie and fish and chips,” said Tilted Kilt’s Bakersfield location co-owner Jeremy Helper, “but we also have more American favorites like burgers and wings.”

The selection of sandwiches and burgers is extensive, including The Sloppy Jane that features either roast beef or turkey served on a bun with 1000 island dressing, swiss cheese and topped with house-made coleslaw.

But most of all, Tilted Kilt is about having fun, as some items on the menu would suggest, like The French, We Mean Irish Dip; The Philly, We Mean Scottish Cheese Steak; and the Kamana-Wana-Lei-U pizza, which is followed on the menu with the question “do Hawaiians wear kilts?”

Big Popy’s Deli
1927 20th St. • (661) 327-3354 • Opened March 2008

Just another of Bakersfield’s new upscale sandwich shops combines the feel of an old-time diner and the food of a culinary school-trained chef. The result is Big Popy’s Deli in Downtown Bakersfield, and until you taste the flavor combinations set in place at Big Popy’s, they can hardly be imagined.

In addition to some standards, like tri-tip, club and roast beef sandwiches, Big Popy’s offers up some unique sandwiches like the Crab Melt sandwich featuring crab mixed with herbs and cream cheese, roasted garlic-tomato aioli, cheddar, tomato and avocado on sourdough; Calabresse Grilled Cheese with Calabresse salami and smoked gouda on sourdough; and Pesto Chicken with the interestingly delightful combination of grilled chicken, prosciutto, melted provolone, pesto spread, lettuce and tomato on a hoagie roll.

But while these sandwiches are enticing, Big Popy’s is beginning to get quite a reputation for its assortment of pastrami sandwiches. “Our house specialty is our pastramis,” owner Christina Galvan said. “We cure and smoke it ourselves in house. In fact, we do all our meats in house except for the ham and prosciutto, which come from Italy.”

While the sandwiches would be enough for many, Big Popy’s also brings an old-time flair that just can’t be missed with retro signage throughout the interior, 38 different bottled sodas like Orange Crush, Bubble Up and Stewart’s Key Lime, and old-time candy for sale by the piece. But if time is too tight to see the interior of Big Popy’s, the restaurant also offers free delivery in Downtown Bakersfield.

Highland Cafe
2201 N. Chester Ave. • (661) 393-2669 • Opened February 2008

Oildale is certainly not known for its culinary expertise, but Darriel and J.D. Herron are doing their part to change that. Reopening the Highland Cafe in February after it had sat empty for nearly five years has given the North of the River crowd something that they simply haven’t had in the past – a fine dining experience close to home.

“I grew up in Oildale, but there was nothing out here of any quality,” co-owner Darriel Herron said. “You’d have to drive to Rosedale or the southwest to get that. It was just logical to open up here. Just because you live in Oildale doesn’t mean that you don’t want to eat good.”

Darriel, the younger of the father-son ownership team, is the chef and learned his trade under local legend Jack Williams of Bakersfield College and Stars Theatre fame, as well as working at the renowned Sage Room at Harvey’s in Lake Tahoe. His current restaurant could simply be called a barbecue restaurant, but it is that and so much more.

He’s been told that the Highland Cafe has the best burgers in town and the Pastrami Burger makes a great claim for that. It is a half-pound Certified Angus Beef patty topped with more than a quarter-pound of pastrami with cheddar cheese, mustard and pickles. Also try the Pulled Pork Dinner, which is pork that is smoked for three hours then slow-roasted overnight. It is served with barbecue sauce, two sides and fresh-made beer-bread muffins.

If possible, save room for dessert to try one of the Highland Cafe’s 30 different cheesecakes, with three or four different variations available daily.

Hourglass Kitchen & Bar
1120 Calloway Dr. • (661) 679-1977 • Opened May 2008

The name “Hourglass Kitchen and Bar” sat on a newly-erected building on the corner of Brimhall and Calloway for months creating anticipation for what exactly this new restaurant was going to offer. When Hourglass finally did open, it gave local residents another option for dining and nightlife. While the economic climate might not have been perfect to open a restaurant, Hourglass had been in the works for a long time.

“We had been working on it for two-and-a-half years,” owner Paula Hurd said. “We started on this before all the housing stuff went down.”

There might not be a more visually appealing restaurant in Bakersfield with the cool blue walls contrasted by the black tablecloths and chairs. That look, combined with the funky art on the walls and LED display lighting up the wall behind the bar, Hourglass takes cool to a whole new level with its looks.

The appetizers at Hourglass are drawing attention, like the BBQ Chicken Lettuce Wraps: sliced chipotle barbecue chicken with cabbage and cilantro on butter lettuce garnished with roasted corn avocado salsa. The Sliders are a classic, and the Twice Baked Potato Eggrolls might be the most unique item on the menu. This one-of-a-kind creation is twice-baked potatoes with cheddar cheese, green onions, bacon and sour cream wrapped into three egg rolls and served with chipotle ranch.

But don’t just go for the appetizers. Hourglass offers a number of sandwich, pasta, seafood and steak options to satisfy every palate.

The Orchid
9500 Brimhall Road • (661) 587-8900 • Opened March 2008

The buzz that The Orchid created when it opened might make it seem that it has been open for several years now, but amazingly, this restaurant has only been open for six months. Make no mistake, though, The Orchid is still making the same great food that it made since day one. And while other restaurants might have struggled with the summer and the tough economic times, owner June Boerger’s restaurant is still buzzing.

“It doesn’t matter about the economy,” Boerger said. “It you have good food, you’re going to have success. I have a lot of confidence here.”

There’s no reason for her to not have confidence. Not only is her Bakersfield location doing well, but the original The Orchid restaurant is a highly successful enterprise near the Third Street Promenade and Santa Monica Pier in Southern California.

The Orchid has something for everyone. In addition to Thai classics like Pad Thai and some of the best curry in town, The Orchid also offers up specialties like Mac ‘N’ Cheese (macaroni and cheese with five types of cheeses, truffles and lobster), Lamb Chop with Spicy Mango Sauce (lemongrass and herb-marinated French-cut lamb chops topped with spicy mango avocado sauce served with steak fries), Kurobuta Pork Chop (Kurobuta pork chop served with risotto and grilled vegetables), and Garlic Salmon with Pesto Cream (pan-seared Atlantic salmon topped with sautéed French green beans in pesto cream sauce and served with garlic mashed potatoes).

Camino Real Restaurante
3500 Truxtun Ave. • (661) 852-0493 • Opened May 2008

When stepping into Camino Real Restaurante, you aren’t just stepping into a family-owned restaurant; you are walking into the Ocampo family’s home. Or, at the very least, their second home. The restaurant is owned by the Ocampos, ranging from parents Fernando and Ruth, brothers Alejandro, Juan, Miguel and Fernando Jr., and sisters Magdalena and Patricia. This is truly a family affair and the interior of the restaurant reflects each member of the family’s personality – literally.
“This is something that not many people know, but everything in the restaurant has come from our own homes,” Alejandro Ocampo said. “With this restaurant, we wanted to combine our Mexican culture and our living in California. My sister is a fourth-grade teacher, and in fourth grade they teach missions, so we went with a mission look inside.”

Alejandro Ocampo was the only one from the family with restaurant experience, so he handles much of the day-to-day operations, but he made it clear that “my whole family is really into food.” One bite of the house specialty, Relleno Relleno, and the fact that the family is really into food becomes clear. Relleno means to stuff, and Camino Real stuffs the chile twice, thus the name Relleno Relleno. It starts as a freshly prepared chile relleno, and then it is filled with seafood and vegetables and topped with pepper jack sauce.

But settling on a single dish might be more difficult than just picking the Relleno Relleno. Camino Real has a whopping 87 different dishes on its menu, and that doesn’t even count combinations, choose-your-own-meat burritos and fajitas, kids meals, and 20 different desserts. There is plenty to do while deciding, though, with live salsa music on Friday nights and a classical guitarist being added soon on another night.

Sertino’s Cafe
3541 Panama Lane • (661) 827-0494 • Opened June 2008

For most local coffee shops, going head-to-head with international giant Starbucks seems about as smart as Urkel picking a fight with Hulk Hogan. The mindset for many is simply to stay out of the way and let the big guy do what he wants while the little guy sits on the sideline and hopes to get whatever action is left over. Unintentionally, though, Bakersfield newcomer Sertino’s Cafe is butting heads with big-shot Starbucks – and is actually doing quite well.

“Business is getting a lot better,” Sertino’s owner Joe Akroush said. “We have a lot of people who have tried our coffee and said they’re never going anywhere else – even Starbucks.”

The reason is the freshness of the coffee. Sertino’s comes from an area of the country that knows its coffee, and the Portland, Ore.-based franchised restaurant certainly doesn’t disappoint. The beans aren’t roasted until Akroush orders them, and he claims they arrive at his Bakersfield location still hot. Those beans aren’t ground until they’re ready to be brewed. The result is a superior cup of coffee.

But don’t just go to Sertino’s for the coffee. The warm wood and earth tone interior is reminiscent of a classy Seattle coffeehouse, and in the northwest, those coffeehouses also serve food. Be sure to pick up one of Sertino’s paninis, especially the Italian Chicken Panini with roasted red peppers, chicken, pepperoni, mozzarella, pesto sauce and spices, all grilled on focaccia bread. This type of unique and creative combination is typical of all of Sertino’s paninis.

Sertino’s also offers 20 different hot and cold sandwiches with premium meats and cheeses on a selection of four different breads, as well as premium ice cream, frozen yogurt, glacé, smoothies and more. It’s a piece of the Pacific Northwest brought into Central California and something that no one from Bakersfield should be deprived of.

Heidi’s Brooklyn Deli
2900 Calloway Dr. • (661) 387-6500 • Opened March 2008

The new wave of not-just-another-sandwich shops came to Bakersfield in March earlier this year with Heidi’s Brooklyn Deli leading the way in Northwest Bakersfield. Heidi’s not only joined this new trend of high-end sandwiches locally, but it also led the charge of four hot new restaurants in the northwest located less than two miles from each other.

Heidi’s sandwiches might be delicious, but it really is the base of those sandwiches that keep customers coming back. The nine different types of breads – all baked fresh in-house each day – are simply gourmet, with choices like ciabatta, butter-top white, pumpernickel and sourdough.

“Our bread is what sells us,” said Alley Moyer, who owns the franchise along with her daughter Sara. “And the Carrot Cake and Texas Sheet Cake are my own recipe.”
That’s right. Even though it is a franchise, the Moyers have placed their personal touch on this restaurant with their own additions, and the Carrot Cake has become a top seller from the start.

Of the sandwiches, the Transplanted New Yorker sandwich with mortadella, cappalcola, ham, salami, avocado and special sauce will transplant you directly back to Brooklyn, while the Prosciutto sandwich is sumptuous. Heidi’s also offers numerous vegetarian options that have become immediate hits, like the Eggplant Parmesan sandwich.

Famous Dave’s
7777 Rosedale Highway • (661) 829-2128 • Opened February 2008
Upon first glance, the interior of Famous Dave’s might not lead a person to want to sit down and enjoy a meal. The trash can lids that the restaurant chain serves its barbecue feasts on is enough to turn a stomach before realizing that it is all part of the décor. Yes, they actually did it on purpose.

According to the menu, the food is served on the garbage can lids “because that was Dave’s very first backyard smoker.” A good enough reason perhaps, and somehow, the eclectic décor somehow works together in an untraditional, cluttered sort of way. Imagine an old, dusty barbecue house, then get rid of the dust and make all of the hodgepodge combination of light fixtures and signage brand new, and you have Famous Dave’s.

While the décor is certainly different, the food is as well – in a good way. Famous Dave’s calls its cooking “Real honest barbecue.” And what exactly is real honest barbecue? Here’s an excerpt from the menu after discussing Famous Dave’s cooking methods: “What does it all add up to? More than 200 awards and one delicious dilemma: How to decide what to order!”

When sitting down at Famous Dave’s, deciding what to order certainly is a dilemma. It’s hard to go wrong with the All-American BBQ Feast with enough food to feed a family and more: A full slab of St. Louis-style spareribs, a whole chicken, a half-pound of either Texas beef brisket or Georgia chopped pork, coleslaw, fries, beans, four corn-on-the-cob and four corn muffins.

But in reality, close your eyes and point at the menu. With the quality of food at Famous Dave’s, it really doesn’t matter what is ordered; it’s going to be good.

Elaine’s Cafe and Market
1717 20th St. • (661) 869-2233 • Opened June 2008
The next big thing in vegan food might be expected to come from trendy Hollywood or New York City, or from the granola-eating hipsters from the Pacific Northwest, but in actuality it might just be coming from right here in Bakersfield. Tim and Tracy Thompson, who recently opened Elaine’s downtown, might steal away the niche market for vegan ice cream around the country with their Thompson’s Old Fashioned Ice Creme, made with absolutely no dairy products.

This vegan ice cream is the first of its kind – the Thompsons have a patent pending – and is made from a cashew and almond base. Tracy Thompson took an old family recipe for ice cream on July 4, 2007 and made it vegan, adding a mimic cream to duplicate the taste of real cream. Her husband loved it and the rest is history. The Thompsons now have an exclusive contract with a mimic cream company and packaging nearly completed, and the amount of time before Thompson’s Old Fashioned Ice Creme hits supermarkets is short.

The vegan ice cream is already available for purchase at Elaine’s, along with a small selection of sandwiches and salads. The sandwich menu includes the Club Sandwich with vegan lunch meat, vegan cheese, vegan bacon, avocado, lettuce, tomato, Vegenaise and mustard on wheat bread, and costs a very affordable $4. Also on the menu are vegan versions of chicken salad and egg salad sandwiches.

“We know we have a niche,” Tracy Thompson said. “We cater to those vegans and vegetarians, but also those who aren’t. People are just happy that there is somewhere downtown to get something healthy for lunch.”

Also check out Elaine’s on Sundays for homemade vegeburgers, rosemary potatoes and rose tea. And be sure to not forget the ice cream for dessert.

Summer Sips!

Summer Sips

When the mercury creeps past 100 degrees and the sun beats down on the city of Bakersfield, there’s nothing like a refreshing cocktail to refresh and rejuvenate. Whether stepping out of the pool or off of the 18th green, the very next step into one of the city’s finest establishments for a thirst-quenching drink always seems to do the trick.
Now that the summer of 2008 is one month old, Bakersfield Life took a look at six of the best places in town to grab a drink. From luxurious martinis and breakfast-drink imitators to new versions on old classics and a Bakersfield standard, this group of drinks will surely satisfy everyone from a cocktail novice to sipping savant.

Hawaiian Martini - $7.50
Cafe Med • 4809 Stockdale Highway
Bartender: Courtnee Hahn

Cafe Med is certainly known for its extensive wine list and intricate food, but it doesn’t get enough credit for its martinis. Or better yet, it doesn’t get enough credit for the complexity of its martinis. Just like the food and wine at Cafe Med, the restaurant’s martinis offer multiple layers of flavors, keeping even the most advanced palate guessing as to what’s coming next.
A great example of that comes with Cafe Med’s Hawaiian Martini. At first glance, the Hawaiian appears to simply be a mai tai in a martini glass. But as each sip is taken, the layers of flavors emerge. It is almost as if a different ingredient of the martini steps forward as each drink is taken, starting with the coconut from the Malibu rum, then the pineapple juice, followed by a slight hint of peach from the Peach Schnapps. All the while, the raspberry zest of the Chambord lingers in the background of every taste.
While enjoying this Hawaiian treat, the Bacardi 151 certainly doesn’t spoil the flavor but it does remind a summer sipper that this is a cocktail, not a glass of juice. “It’s a great drink for summer,” bartender Courtney Hahn said. “You only need to drink two. It does the trick!”
The Hawaiian Martini is perfect for a short island getaway when stuck in the Bakersfield heat. And despite sitting at the bar at Cafe Med, it will be impossible to keep from imagining a Tommy Bahama shirt on your back, sand sifting through your toes, and images of palm trees swaying in the breeze.

Hawaiian Martini
• 1 ounce Malibu rum
• 3/4 ounce Peach Schnapps
• 3/4 ounce Apple Pucker
• Splash of Bacardi 151
• Splash of pineapple juice
• Chambord float

Playboy Martini - $7
Hourglass Kitchen & Bar • 1120 Calloway Dr.
Bartender: Jana Kachelhoffer

The new kid on the block in Northwest Bakersfield has immediately made an impact on the local cocktail scene. Hourglass’ Playboy Martini is like nothing else in Bakersfield and has become an immediate hit, especially among the month-old restaurant’s female crowd.
The idea behind the Playboy came from Jeff Serda, Hourglass’ bar manager. “He is a great mixologist,” Hourglass owner Paula Hurd said. “People just love the color. It’s great for summer.”
The ambiance at Hourglass makes it a perfect reprieve from a blazing Bakersfield summer day. As the traffic roars past the corner of Brimhall and Calloway, the soothing blue walls, elegant black tablecloths and funky art on the walls create a sort of oasis for a heat-battered patron. A seat at the bar is met with a friendly bartender and then the treat of the Playboy Martini begins.
First impressions are everything and there’s nary a man who would feel comfortable with this drink in their hand. After a sip, they might change their mind. The Playboy Martini is sweet – imagine a piece of candy, with another piece of candy on top, followed by a candy chaser. But several sips in, this cocktail turns from candy to kick when the p.i.n.k. Energy Vodka takes effect.
In terms of sipping during the summer, Hourglass, the Playboy Martini and the restaurant’s long list of martinis bring Bakersfield class and innovation that has simply been missing in the past.

Playboy Martini
• 1 ounce p.i.n.k. Energy Vodka
• 1 ounce Watermelon Pucker
• 1 ounce vodka
• 1 ounce pink lemonade
• Garnish with lemon and a cherry

French Iced Tea - $7.50
Uricchio’s Trattoria • 1400 17th St.
Bartender: Angie Calvillo

One of Bakersfield’s most forgotten bars certainly sits in the middle of what is normally considered the center of the city’s nightlife. Uricchio’s Trattoria might cook up some of the best Italian food in town, but its bar is a forgotten gem in Downtown Bakersfield. This bar defines the word “cool,” with its dim lights, friendly staff, pictures of celebrities on the walls and its own dedicated air conditioning unit. Uricchio’s is definitely a great place for a summer sip.
And don’t worry at all about the quality of the cocktails. Bartender Angie Calvillo and the rest of the staff at Uricchio’s know their stuff, as this French Iced Tea illustrates. Uricchio’s takes the Long Island Iced Tea to a new level with this concoction, adding the black raspberry flavor of Chambord to the mix. The result is a hard-hitting but invigorating drink that is a perfect refresher on a summer afternoon.
“People like this drink in the summer because it’s so refreshing,” Calvillo said. “It’s very popular.”
This French Iced Tea packs a punch. It is different from drinks that are gaining popularity around Bakersfield at some of the more posh spots for cocktails in that it is clear with every sip that there is alcohol being consumed. There is a certain sweetness to the drink but it is not overwhelming, and while the Chambord adds a different flavor to the traditional Long Island, it also helps to smooth out the harshness that can be found in a Long Island.
Another option is the Long Beach Tea, which adds cranberry juice to complete the drink instead of Chambord.

French Iced Tea
• 1 ounce vodka
• 1 ounce gin
• 1 ounce rum
• Splash of Triple Sec
• Splash of Sweet and Sour
• 1 ounce Chambord

Tailgater’s Tang - $5
Tailgater’s • 900 Truxtun Ave.
Bartender: Bonnie Layport

Nothing equates to summer like baseball, and there’s no place in Bakersfield like Tailgater’s to watch a game. When looking for a place for a summer drink while watching the Dodgers or Angels, Tailgater’s not only offers up the baseball, but it also has a specialty drink – not on the menu – called Tailgater’s Tang that will hit the spot on a hot summer afternoon.
This is an ode to a mojito by the Tailgater’s staff. Bartender Bonnie Layport tells the story best. “We love mojitos but we can’t keep mint in stock because it goes bad so quick,” Layport said. “So (Tailgater’s co-owner) Tom Olejnik and I sat down and came up with this drink.”
As Layport suggests, this is made very similar to a mojito, but substitute orange for mint and vodka for rum. But it is made the same way. Start with ice, an orange wedge and a shot of vodka and muddle those ingredients, then add a shot of Triple Sec and fill will equal parts sweet and sour and Sprite.
There is really only one thought that comes to mind after the first sip of a Tailgater’s Tang: “Wow, this tastes like Tang.” It’s simply a great summer drink and is not overly sweet, but is definitely satisfying on a hot summer day. Amazingly, this drink isn’t popular at Tailgater’s yet, since it is a new drink that hasn’t even made the menu yet. But don’t expect for that to hold true for long.

Tailgater’s Tang
• ¼ cup ice
• Orange slice
• 1 ounce vodka
Muddle these ingredients, then add:
• 1 ounce Triple Sec
• Sweet and Sour and Sprite in equal amounts to fill

Margarita - $5.25
Mexicali • 631 18th St.
Bartender: Jorge Zamora

There’s nothing quite like a margarita at Mexicali. Maybe it’s the dim lighting and personable atmosphere; maybe it’s the homemade margarita mix; maybe it’s the free pour of tequila from experienced bartenders like Jorge Zamora. While it might be difficult to pinpoint just exactly why Mexicali’s margaritas are so great, there are few in town who would argue that the long-time Bakersfield restaurant’s tequila treasures are among the best, if not the best, in the city.
“I think that people like that we free pour here,” Mexicali manager Leonard Lomas said. “They feel like they are getting a good value for what they’re paying for. And it’s a friendly atmosphere. People like to feel relaxed when they’re enjoying themselves.”
The vast numbers of margaritas that Mexicali serves in a day is stunning. Bartender Jorge Zamora, who will complete 27 years of service at Mexicali on Aug. 13, couldn’t come up with an average number of margaritas served per day, but did have one example. “One day I counted,” Zamora said. “I made 178 in one night.”
The Mexicali margarita is certainly distinct. This frozen delight is strong and simple. There aren’t a dozen ingredients and there are no umbrellas sticking out of the top. It is simply a tequila-lover’s paradise with the strong flavor of tequila balanced by the Triple Sec and margarita mix. Enjoy multiple margaritas at your own risk, though. Mexicali is known for its strong drinks, and the margarita is certainly no exception.

Mexicali’s Margarita
• Tequila (free pour)
• Triple Sec (free pour)
• Homemade margarita mix
(free pour)

Raspberry Mojito - $6.75
Seven Oaks Country Club • 2000 Grand Lakes Ave.
Bartender: Josh Cardwell, Restaurant Manager

There really is only one word to describe the raspberry mojito at Seven Oaks Country Club: swank. It’s a swank drink in a swank atmosphere at a not-so-swank price. At $6.75, the raspberry mojito is a bargain and stands up as a deal against any drink in town. Well, that is if you don’t count the membership fees for the club that are also involved.
But that’s beside the point. When at Seven Oaks, do as the members do, and according to restaurant manager Josh Cardwell, that means drink a raspberry mojito. “I’ve worked here 11 years and in the last two years, we’ve served more mojitos than anything,” Cardwell said. “We have a happy hour on Thursday and Friday and our chef can’t keep mint in stock. They’re very popular.”
There’s really little surprising about this raspberry mojito. To imagine the flavor, simply take a mojito and add raspberries. But this drink that is so simple is also quite satisfying. The flavors simply work, from the muddled lime juice, soda water, mint leaves and the sugar, then the shot-and-a-half of raspberry rum gives the drink a kick, the flavor and the smoothness it needs. “It’s a clean drink, very refreshing,” Cardwell said.
This drink borders on being very sweet, but if sweetness isn’t what you’re after, try Seven Oaks’ blackberry mojito that packs the same punch, but lacks the sugary flavor.

Raspberry Mojito
• Juice from ½ lime
• Soda water
• Teaspoon of sugar
• 3 mint leaves
Muddle these ingredients, then add:
• 1 ½ ounces of raspberry rum
Garnish with a mint leaf and raspberries

Dining Divas April

In every issue of Bakersfield Life, our Dining Divas take a look at one of Bakersfield’s premier restaurants. This month the ladies take in the local flavor of Frugatti’s Italian Eatery. Our divas took notes on their experience to bring you a look inside what has become a family tradition for many
Bakersfield residents.

New Place For Lunch

About Frugatti’s
Tracy - Real Italian by real Italians. This is the motto for Frugatti’s Italian Eatery. Located on one of the busiest corners in Bakersfield, Frugatti’s is the prominent eatery on the corner of Coffee Road and Truxtun Avenue. Since 1990, Ralph Fruguglietti has been serving authentic Southern Italian cooking inspired by his mom “Nonni” and his Grumento Nova, Italy upbringing.

Ambiance
Katie - The weather was perfect for lunching al fresco on Frugatti’s charming patio. The beautiful sight and sound of the fountain yards away from our table made our lunch feel special.

Lydia - Situated in the shade of their signature giant tomato, the patio has about a half-dozen tables flanked by potted red geraniums. The space heaters did a great job of taking the nip out of the spring air, leaving us free to enjoy our lunch and the pleasant sound of water splashing in the fountain out front.

Tracy - Frugatti’s owner Ralph joined us and talked about his recent trip to Venice and the inspiration he found to create a charming outdoor atmosphere for his restaurant. This type of detail that Ralph put into his décor and atmosphere truly makes a difference on the overall experience and curb appeal of this shopping center, and is a fantastic addition for our community.

A look at the menu
Tracy - Looking over the vast selection in the menu, we realized too many choices for us women are not a good thing. This place has it all; from steaks to seafood, chicken and pasta and the Frugatti’s trademark, wood-fired pizza.

Starters
Penny - We started out our meal with a basket of bread. The rolls are the size of softballs, no kidding. They were warm and perfect. You can pair them with real butter, the olive oil that they put on the table or just eat them plain. I love to dunk mine in the olive oil with the red pepper flakes for a kick.
My house salad was a crisp mix of greens topped with homemade croutons, tomatoes and the house creamy garlic dressing, sprinkled with Parmesan cheese and accented with a pepperoncini. I love the creamy garlic dressing; it is smooth and has a kick of garlic. I don’t recommend it if you need to work with people in the afternoon.

Our Meal
Lydia - For lunch we usually try to pick things from different sections of the menu. Tracy chose the Roasted Red Pepper Chicken Pizza ($15.99) and I tried the Thai Chicken Salad ($10.99). Katie and Penny both went with pastas. Katie got Theresa’s Favorite Tortellini ($15.99) and Penny tried Nonni’s Pasta al Pomodoro ($12.99). While the Divas don’t typically show financial restraint (we aren’t buying), it’s worth noting that Frugatti’s has about ten budget-friendly lunch specials. Three of those are daily specials that include some combination of soup, salad and sandwich with a drink for less than $10.

Tracy - For me, the wood-fired Roasted Red Pepper Chicken Pizza was amazing. The pizza’s size is very generous. I shared a slice with everyone and still had leftovers. The pizza was prepared with sun-dried tomatoes, green onions, mozzarella cheese, diced chicken and topped with a roasted red pepper pesto sauce. The pizza had a great slightly spicy kick and was not greasy or ordinary like some commercial pizzas.

Lydia - I have to say that pizzas at Frugatti’s are really something special. Their wood-fired pizza oven does wonderful things to a crust. Crispy and light with a nice smoky flavor, it adds a great dimension to a pizza no matter what your toppings.

Penny - Nonni’s Pasta al Pomodoro is incredible. It is spaghetti served with extra virgin olive oil, garlic, fresh cooked tomatoes, herbs, spices and Parmesan. It’s simple and delicious. While the portions are huge, the benefit was that I got to enjoy it for lunch the next day.

Katie - There is a good reason why this pasta dish is Theresa’s favorite: The combination of sweet-tart sun-dried tomatoes with a savory mixture of cheeses bound together with cream is just delectable. Theresa’s Favorite Tortellini is a very good bet not to mention a good value. You get a huge portion of pasta that can easily be shared. I left for home with enough food to feed my husband quite well.

Lydia - My salad consisted of a huge amount of diced chicken breast on top of a mixture of shredded iceberg, red pepper and
julienned carrots. The almond and crispy rice noodle garnish added a nice crunch. I liked the fact that the dressing was served in a small bowl at the center of the salad. That way I had control of the dreaded dressing calories.

Dessert
Katie - Despite the fact that I was self conscious about the copious amount of pasta I just consumed, I managed to make room for homemade cheesecake drenched in cherries. All the desserts on Frugatti’s menu are homemade and from personal experience I can tell you that they are all fabulous. But, I have a particular weakness for cheesecake so I wrestled Tracy, Penny and Lydia into sharing a well-sized slice. They didn’t complain too much about my demand – I mean request. With four forks at work the cheesecake didn’t stand a chance. It’s funny how four women who all claim to be full can devour cheesecake in seconds. Our slice was rich, thick and creamy without feeling like a lead brick inside the tummy like some cheesecakes tend to do.

Impressions
Katie - One of the great aspects of Bakersfield is our second-to-none spring weather, and the climate we’ve been experiencing lately could not be more perfect for enjoying food and friends outdoors. Our lunchtime gang was thrilled to have the opportunity to enjoy ourselves al fresco. The sights and sounds of Frugatti’s geranium-accented patio and beautiful courtyard fountain went hand-in-hand with the gorgeous day and gave us a charming escape from our busy lives. After such a relaxing and filling lunch we all found it hard to find momentum to rejoin reality. If you crave good food, atmosphere and time well spent with friends, then give lunch on the patio at Frugatti’s a try. You are sure not to be disappointed. But make sure to get there early so that you can grab a table close to the fountain.

Dining Divas

In every issue of Bakersfield Life, our Dining Divas take a look at one of Bakersfield’s premier restaurants. This month the ladies take in the local flavor of Akira Japanese Restaurant. Our divas took notes on their experience, to bring you a look inside what has become a family tradition for many Bakersfield residents.

A new place for Lunch

Lydia - I remember the first time I had teppan style food, I was nine years old and living in Baltimore. Having never had Japanese food before, I was a bit nervous. I had no idea what to expect. But from the moment the chef lit the cooking oil and the giant flames danced toward the ceiling, I was hooked. I remember watching in amazement as his knives clinked together in a fury while he sliced and diced with precision. I left that lunch feeling quite exotic indeed.
I’ve had teppan style food dozens of times and I still can’t help being in awe. And while I like different styles of Japanese food, I’m partial to teppan dining. Of course the showmanship of the preparation is a huge part of it, but I also like sitting with other diners around the big teppan table. The camaraderie is kind of like when you go out for Basque food… only with more Wasabi.

Our trip to Akira

Penny - I usually consider Akira to be a “special occasion” location. The food is superb, the service is attentive and the atmosphere is warm.
The restaurant opens at 11:30 a.m. and when we showed up there was already a line of people waiting for the restaurant to open. When we left at 1 p.m. the place was full.

Lydia - We decided to dine at one of the teppan tables. We just couldn’t resist a little dramatic flare with our lunch. For those of you who haven’t been to Akira in a while, they’ve remodeled and added more teppan tables. We found that a nice surprise.

Penny - I was happy to see that they served a lunch menu with smaller portions available for lunch prices.

Appetizers

Katie - I love Japanese food, especially sushi. Being pregnant, sushi is definitely off the menu. I have been able to partially satisfy my sushi cravings by sampling cooked sushi rolls like California rolls. So you can bet the first thing I ordered from Akira was their California roll.

Tracy - The California rolls are always a hit at any Japanese restaurant. Made with avocado, sushi rice, sesame seeds and cucumber, then wrapped in seaweed sheets, these can be a dinner on their own. They are so flavorful and filling and fun to eat with your chopsticks.
The one problem I have with ordering sushi is figuring out what to have. Melanie, our waitress, directed me to Albacore Tuna and the Sushi Sampler. The tuna arrived as two large portions of raw tuna tucked with rice. The presentation was great and the tuna was amazing. Dipped in my soy sauce and Wasabi, this albacore was delicious. My sushi sampler arrived with the chef’s selection for the day of yellowtail, salmon, tuna and freshwater eel. This dish was a great way to sample different selections of seafood.

Our Lunch

Lydia - At lunch, a teppan meal comes with Miso soup, fried rice, your choice of meat and vegetables.

Penny - I choose the scallops; however they were not on the lunch menu so I had the dinner portion. My entrée came with the Miso soup, which was perfectly warmed with tender pieces of tofu and scallions for crunch. Since I ordered from the dinner menu, I also had the salad with the ginger dressing. The iceberg lettuce was crunchy and crisp and they did not skimp on the dressing. It was topped with shredded carrots for additional color and crunch.

Katie - The real star of our lunch was the teppanyaki. It really is fun to sit around a table with a group of friends and be entertained by the preparation of your food. Teppan table dining is one of those experiences that is equally fun with a group of close friends, a group of kids or with a group of people you’ve never even met before.

Lydia - Just as we finished our appetizer, our chef, Lucky, emerged with a stainless steel cart filled with the ingredients for our lunch. He quickly set about his preparations lighting the cooking oil into giant flames, spinning, tossing and catching raw eggs with his spatula and turning onion rings into a flaming volcano.

Katie - In the First Act we were served a delicious seasoned rice dish with an artfully cracked fried egg mixed into the scene. In Act Two, we were dazzled with dramatically sliced and seared vegetables that were caramelized and crunchy when they landed on our plates. By the Third Act the main course entered the stage. We watched as sliced scallops and shrimp sizzled away and ordinary chicken transformed into a golden sesame dish full of flavor. At the end of the Third Act Penny was enjoying scallops, Lydia dined on shrimp and I was delighted by the sesame chicken.

Lydia - The shrimp was seared on the table until perfectly cooked. The shrimp are simple but flavorful. Following the shrimp, Lucky presented the vegetables. Onion, mushroom, zucchini and bean sprouts are chopped and tossed with soy sauce and butter, then sprinkled with sesame seeds. Cooked and seasoned just enough, each vegetable’s flavor is allowed to come through.

Penny - The mustard sauce and the plum sauce that is provided for the dipping is the best I have had. I always measure other Japanese restaurant sauces against the flavor of Akira and find that they come up lacking. The mustard is smooth and then has a kick. The plum sauce is pureed and sweet. I use both on my food, rice and vegetables.

The Show

Penny - The show that the chef puts on is totally worth it. Lucky was our chef, and really was talented with the bouncing of the egg on the spatula. We cheered him on as he tossed the egg in the air and it landed on the side of the spatula.

Dessert

Penny - Our final course was ice cream. The option was plum ice cream or green tea. The plum is sweet and tart with pieces of plum. A great way to end a meal.

Lydia - Normally I love to end my meal at Akira with a dish of green tea ice cream. The color is a bit shocking to western palates (it’s very green) but I find the fresh, almost floral taste completely addicting.

Impressions

Tracy - If you have never been for Japanese food before you should definitely try Akira. The atmosphere is very open and spacious. For a much more lively time, sit around the teppan grille and enjoy the entertainment you’re sure to receive from your very experienced chef.

Katie - Although I felt like a nap after our lunch at Akira it was a wonderful time and wonderful food. The atmosphere and sleek décor made our experience all the more enjoyable. Whether you’re looking for a time out with family or an intimate date Akira, is a versatile restaurant that is as entertaining as it is a good bet for a good meal. With a sushi bar and two tappanyaki rooms Akira manages to be both family friendly and sophisticated. In the not-so-distant future, a menagerie of family and friends from around the country are headed my way and I am sure to take them all to Akira. I am guaranteed great service and atmosphere as well as food everyone can enjoy.

Akira Japanese Restaurant
4154 California Ave.
Bakersfield, CA 93309

(661) 326-1860

Mon-Thurs: Lunch 11:30-2 p.m. Dinner 5-9:30 p.m.
Friday: Lunch 11:30-2 p.m. Dinner 5-10 p.m.
Saturday: Dinner 5-10 p.m. Sunday 5-9 p.m.

Supreme Cuisine

Bakersfield’s Top Chefs Relish Their Spot ‘On The Line’

By Lisa Kimble

            They are the crème de la crème and the envy of the culinary world. Behind wrought iron gates and meticulously manicured hedges and lawns, they sit atop the food chain, running some of the finest, and in some cases, most exclusive kitchens in town – catering to privileged palates accustomed to haute cuisine and the very best seafood, sauces and steaks in the world. For these men in white chef’s coats, there truly is no sincerer love than the love of food, as playwright George Bernard Shaw once suggested. It seems as though all of Bakersfield’s executive chefs share a common ingredient – a passion for all things gastronomical.
          From the White House to the State House and everywhere in between, the Executive Chef runs the show – and the entire kitchen. From hiring and firing staff, to ordering food and reinventing and reinvigorating the menu, the Executive Chef is in command. Bakersfield’s epicurean masters are no different. They take a lot of heat, not just from the grill, but from their customers. Think NBC’s “ER” meets Bravo’s “Top Chef.”


Petroleum Club of Bakersfield

              High above Bakersfield, 12 stories up, Robert Alimirzaie is “king of his world.”   With what is arguably the best kitchen-window view in town, Petroleum Club executive chef, Robert and his army of eight helpers, including two sous chefs, look out over Bakersfield and beyond. “Let’s go, let’s go, let’s go!” Chef Robert calls out in a firm voice as bus boys and waiters dance out of each other’s way with trays filled with chicken wraps and grilled salmon salads with spinach, pine nuts and goat cheese on their way to hungry patrons. With a towel draped over his shoulder, and a baseball cap riding above his sweaty brows, he is slicing while commanding. Timing is everything and every second counts.
                The 37 year old has served as the club’s executive chef for one year.   He began his love affair with food at the tender age of eight as a dishwasher in his native country, Germany. An apprenticeship at the Four Seasons in Hamburg followed. Chef Robert moved to the United States nine years ago and worked for such resorts as the St. Regis and Five Crowns in Orange County before coming to Kern County.
           “Good food makes people happy. People usually feel good when they are eating,” he says with a twinkle in his eyes. “In a way, I think I bring happiness to people.” He credits his mentor, a man by the name of Giusepe, for teaching him the difference between being a chef and acting as a “lone agent.” “I love food,” he enthuses as he pats the belly of his 260-pound frame. He prefers working with local produce, fruits and nuts. A favorite of his is the Lobster Mille Feuille, a salad that is really more a work of art – a gastronomical gumdrop with layers, infused with rich flavors.
             A fan of American football, Chef Robert likens his role “on the line” to that of a football coach.   “The coach doesn’t get to throw a touchdown, but he gets the credit for it,” he says. “We get one chance to impress people. Every bite you take should evoke memories.”

From the Kitchen of Chef Robert, Executive Chef, Petroleum Club of Bakersfield

SEA BASS A LA CRÈME DE CAROTTES

Ingredients:

Carrots
Prosciutto, julienne
Bottom Mushrooms
Shallots
Cream
Chicken Stock
Chervil
1 Bell Pepper, diced
Sea Bass

Directions:   Poach small-diced carrots and set aside.   Saute’ dice shallots, prosciutto, and sliced mushrooms.   Add cream, chicken stock and the poached carrots. Reduce and adjust seasoning.

Saute’ fish.   On a plate, place some carrots, add the fish on top and garnish with chervil and diced bell pepper.

Seven Oaks Country Club

      Thirty-five-year-old, Aaron Johnson was running the show in the kitchen of the Marriot Hotel in San Mateo two years ago when Seven Oaks came calling. The handsome Cordon Bleu grad’s culinary credentials, including stints at a Wolfgang Puck Asian-style restaurant in Seattle and time at a Sheraton and a Starwood property in the Bay Area were irresistible. “I enjoy that it is fast-paced and action-packed,” says Chef Johnson, who admits his experience working as a dishwasher and in fish markets has served him equally well as classical training.
     There are times when it seems he is in constant competition with himself, multi-tasking with a crew of 20. Yet he is clearly at home here, with views of lush greens, at the apex of food creation. Like his peers, he too places Kern County produce prominently on his menus. People had advised him of Bakersfield’s meat-and-potatoes reputation. “We actually sell more seafood than steaks here,” he says surprised. “I try to incorporate all cuisine into the menu, but I love Asian cuisine – it is light and healthy.”
   Watch Chef Johnson at work and you’ll see a master painter engaged in subject and canvas, only his artistry involves curry oils, garnishes and some 18 different dinner sauces.   He marries the quality of his food with exquisite plating and design. “Part of what we do is make sure the presentation is as good as the food,” he says while infusing basil oil on an Ahi Tuna Salad and delicately handling crab cakes as if they were Limoges figurines.

From the Kitchen of Chef Aaron, Seven Oaks Country Club

SCALLOPS THREE WAYS

Poached in Coconut juice with Fennel, Seared with Parmesan, Potato and Pancetta, Ceviche style with radish and lime oil
Ingredients:
Scallops, Preferably live or Dayboats
Coconut jus
2 cups chicken stock
3 cups coconut milk
1 cup coconut juice
1 teaspoon red curry paste (found in most supermarkets)
1 tablespoon brown sugar
2 Lemongrass-thinly sliced
2 inches ginger thinly sliced
6 lime leaves, can be bought at any Asian- food market
lime juice to taste
sea salt
1 baby fennel-thinly sliced
1. In a medium sized pot, combine stock, coconut milk, coconut juice, red curry paste and brown sugar. Bring to boil over medium heat and return to simmer for 30 minutes.
2. Add lemongrass, ginger, and lime juice and infuse for 10 minutes. Add salt to taste.
3. Strain and return to a pan. Add 4 scallops and poach for about 4 minutes until just cooked through. Season with lime juice to taste.
4. Plate each scallop in a shallow dish. Add ¼ of the shaved fennel to each dish. Pour ¼ of the broth over each dish.

Seared with Parmesan, Potato and Pancetta

Ingredients:
Caramelized Potato Broth
4 Yukon Gold Potatoes, peeled and cut in large dice
4 Tablespoons Olive oil
1 Tablespoon Butter
2 cloves garlic, either roasted or poached in olive oil
½ bay leaf
1 sprig thyme
8 Cups Chicken Stock
White pepper to taste
Salt to taste
4 Scallops, Preferably live or Dayboats
4 teaspoons shaved parmesan
4 thin slices of pancetta (about one ounce), drizzled with olive oil and crisped in an oven with olive oil at 350 (about 10 minutes)
3 whole celery leaves
4 scallops thinly sliced
3 small radish-shaved thinly
3 teaspoons olive oil
½ bunch chives tablespoon thinly sliced chives
1 tablespoon lemon juice to season
Olive oil to taste
Sea salt to taste

Directions:
1. Heat 2 tablespoons of olive oil over medium heat in a medium sized sauté pan. Add potatoes and caramelized.
2. Add butter and toss to coat.
3. Add garlic, bay leaf, thyme and toss to coat again.
4. Add chicken stock. Bring to boil and return to simmer until potatoes are very tender. Season with salt and pepper to taste.
5. Crust scallops on one side with shaved parmesan.
6. Heat remaining olive oil on medium heat in a sauté pan. Sear scallops, parmesan side first, for 2 minutes on each side.
7. Place ¼ of the potatoes on each plate. Add seared scallop and garnish with pancetta crisps, celery leaves, olive oil and sea salt Ceviche style with radish and lime oil
Lay one scallop on a chilled plate, top with radish, olive oil, chives, lemon juice and sea salt. Serves Four

Bakersfield Country Club

Fidencio Serrano, or Serrano as he is affectionately known at the Bakersfield Country Club, has been a fixture here for almost twenty years. A year ago he ascended to Top Chef of the venerable institution. The native of Zacatecas, Mexico, received his training in Los Angeles at the renown Norms Restaurant in Los Angeles before coming to work at BCC – before its ambitious remodel. He left to work at Fike’s downtown, eventually returning to the galley-like kitchen of the club’s grand villa overlooking the city.
Chef Serrano is unassuming and soft-spoken, yet has a commanding presence among his crew. One of his favorite dishes is his Gumbo Soup, a sort of Seafood Creole he says, “We make everything by scratch.”

From the Kitchen of Chef Serrano, Executive Chef, Bakersfield Country Club

CREOLE GUMBO SOUP

1 lb. diced chicken – Saute’

Add:
3 sticks of celery
1 medium onion
2 large carrots
1 medium green pepper

Add:
½ lb. Kielbasa or Cajun sausage
½ lb. ham

Add, then bring to a boil and simmer:

1 gal. chicken stock
2 ½ c diced tomatoes
2 ½ c crushed tomatoes

Add:

¼ lb. okra
1 teaspoon gumbo file
½ teaspoon hot sauce – season to taste
1 teaspoon white pepper

Thicken with 1/3 cup of corn starch

Add:
1 cup of cooked rice

Directions: Saute’ chicken. Add stock and vegetables and simmer for 30 minutes. Add sausage, okra, rice and seasoning. Continue to simmer for 2 hours. Makes 1 – 1 ½ gallons of soup.

Rio Bravo Country Club

Vicente Lopez has served as Rio Bravo’s executive chef for nearly 13 years. He says he received his training in his native country, Mexico at a university in Puebla. Here in the rolling foothills, east of Bakersfield, overlooking the city, he presides over two kitchens – a grille downstairs and main galley upstairs. “I like to cook different kinds of dishes,” he says, trying to integrate American, Hawaiian, and Italian fare among others into his menus. Like his counterparts across town, it is a love and passion for all things edible that endears him to his job, favoring the challenge of the ‘big events’ at the club like Easter and Mother’s Day brunches.

Rio Bravo Country Club Recipe - Chef Vicente Lopez Martinez

Blacken Salmon with Tropical Sauce

Ingredients:

1 7 oz. Salmon filet

1/2 cup of chopped assorted fruit (honeydeew, cantaloupe, pineapple, orange) and vegetable (red onion, cucumber, cilantro, tomato)

A pinch of salt

1/2 a lemon

1 teaspoon Blacken Red Fish Magic Seasoning OR salat, spices, garlic salt, paprika and onion flakes.

Unsalted butter - 1/2 cup

Directions:

Melt butter in separate pan. Dip fillet in butter, coating both sides. Sprinkle seasoning evenly on both sides. Cook over a high heat quickly or inn 350 oven for 10 to 12 minutes. Top with fruit/vegetable mixture.

T. L. Maxwell’s Restaurant

Outside the dining rooms of privilege, Bakersfield’s restaurant scene glitters with culinary gems, T. L. Maxwell’s Restaurant downtown among them. Terry Maxwell, executive chef and owner who is self-taught, is the creative whisk behind the menu and trains his cooks, all of whom started out as dishwashers before coming “on the line.” The restaurant is nestled in nostalgia in the former home of the old “Office” bar downtown. It’s rich atmosphere and meaty tales of days gone by are matched by menu favorites like the Ahi Tuna, rack of lamb with rosemary merlot, and a gorgonzola fillet mignon with a balsamic butter sauce. “We try and put together a menu that is the type of menu with items people respond to and not served in a typical way, Maxwell says.”

From the Kitchen of Chef Terry Maxwell, T. L. Maxwell’s Restaurant

SCAMPI FLAMINGO

Ingredients:

2 lbs. Shallots – chopped
2 tomatoes – diced
1 cup of mushrooms – sliced
1 red pepper- diced
12 Large Prawns (U-15, tail on or off)
¼ cup cream sherry
1 cup heavy cream
cognac for flambe’
3 pats of butter
salt and pepper to taste
cooked linguini
Directions:

Dry sautee shallots, tomatoes, mushrooms, pepper and prawns for 1 – 2 minutes. Flambe’ with a splash of cognac. As the flambe’ recedes add cream sherry and cream, sautéing until shrimp is done. Remove shrimp and place on a bed of linguini. Add salt, pepper and butter to cream and thicken sauce. Cover prawns and linguini with sauce and serve. Serves 4.

Café Med

Café Med enjoys a well-earned reputation as one of the finest restaurants in town. It’s been a labor of love for its owner and executive chef Meir Brown, who in 17 years has created an epicurean treasure. “Every time I think I reach a plateau, something else pushes me further, says the self-taught Brown, a native of Israel. Today the restaurant is more than just traditional Mediterranean cuisine. Its eclectic menu includes everything from oriental seared Ahi to Spanish-inspired Paella. The heart of the menu may be Middle Eastern with favorites like Moussaka, but it has evolved to a Mediterranean-continental. “I love food and wine and that is where it all starts for me,” he says. “I found that even at a young age, when I cooked something I liked it better.”
The restaurant, an expression of the food and wine its executive chef enjoys, has also spawned a gourmet shop, culinary classes for children and adults, wine dinners and 25 locally-produced television episodes. Brown, who has lived in the United States for three decades, has drawn information and inspiration like a sponge from books, publications and other chefs. In doing so he has amassed a reference library with several hundred books. “I try to stay true to the idea that I want this to be the kind of place where I would like to go. I’ve never put something on the menu that I did not like.”

From the Kitchen of Chef Meir Brown, Café Med Restaurant

ROASTED PEPPER SEAFOOD MEDLY

Ingredients:

2-3 Tbs. olive oil
1 small Spanish onion – diced
4-5 cloves garlic
12 large shrimp, peeled
12 little neck clams
12 mussels
12 large scallops
1 cup dry sherry
1 fish stock
1 Tbs. flour
1 bunch of cilantro – chopped
3 red roasted peppers
3 green roasted peppers
2 roasted jalapenos

Directions:

In a hot pan with olive oil, sear scallops, then shrimp and set aside. In the same pan, caramelize the onions, add garlic, a teaspoon of flour, then deglaze with sherry. Reduce in half, add fish stock and reduce in half, add roasted peppers and set aside. Prior to serving, back to a simmer, add 2/3 of cilantro and seafood to cover for 2-3 minutes. Serve as is or over rice or pasta. Serves 6.

Dining Divas: Home Cooking

Dining Divas - Home Cooking

Penny - When we were approached to do our own recipes, cook and serve them, my first thought was, “What shall we serve?” Since we are a diverse group we decided to cook by regions. Tracy, being Italian, chose to serve stuffed shells with homemade marinara sauce. Lydia is from Maryland and decided on creamy crab soup and crab cakes. Katie is from Alabama and chose Macaroni and Cheese and cheese sticks. I am from South Dakota, so I chose a salad that my mom served on special occasions and homemade ice cream.

Tracy - Stuffed shells are great by themselves as an entrée or served as a side dish with some breaded chicken cutlets. They are surprisingly easy to make and would be lots of fun for your kids to prepare.
     The biscotti cookies I made are an Italian favorite. These hard cookies are great in the mornings with rich coffee or late in the evenings with ice cream or a nightcap. The cookies have a licorice taste, which can easily be adapted by changing out some of your liqueurs and extracts to more orange or lemon flavorings.

Penny - I always loved the salad that I made since it conjures up special occasions. My mom served most of the holiday and special meals so preparing food for guests was one more way to show our hospitality. My favorite part of the salad is the dressing – it is sweet and then the Tabasco sauce gives it a kick.
     My parents serve homemade ice cream for all birthdays. The machine that they have is the “old fashioned” kind that takes ice and rock salt. The debate raged when I called for the recipe and I explained that I was not using the same type of machine. They then proclaimed that it would not taste as good. They were wrong; it was superb. When we paired it with Tracy’s biscotti, it was a hit. The crunch of the biscotti was perfect for the creaminess of the ice cream.

Lydia - Making Maryland crab cakes is actually pretty easy. The key is getting good crab. I use Phillips Crab Meat. It comes in one-pound cans that you can get at Costco.
     The second key is Old Bay seasoning. Maryland loves Old Bay. They put it on everything. You can find this mixture of seasonings by the seafood counter. It comes in a yellow rectangular tin with a red lid.
     Once you have your crab and your Old Bay, the final is your technique. Make sure you mix all your fillers first. That way you can gently fold in your crab last without risk of breaking up the lumps of meat. Once you have your mixture, form your crab cakes by shaping them into medium sized balls (they’ll flatten into cakes when you fry them). You should get about six cakes per pound of meat. Finally, be sure to refrigerate your cakes for at least an hour before cooking – overnight is even better. This helps ensure they won’t fall apart during cooking.
            There are as many recipes for cream of crab soup as there are for crab cakes. Again, I recommend using good, quality crab meat. Also, instead of thickening with just flour, a friend told me she added richness to her cream of broccoli soup by thickening it with hollandaise sauce mix. I tried it and was sold. Other than that, there’s really no trick to this soup. Just mix it up and serve with some warm, crusty bread.

Katie - When Brian and I were engaged my Grandmother and Mother threw us a small family brunch. Along with the casseroles and cake she, of course, prepared a basket of cheese straws. After the family arrived I noticed Nanny was in a fuss and I didn’t understand why; until I saw the uninvited basket of Cheese Straws on the buffet. Nanny’s sister, Rose decided to make her Cheese Straws and brought them to the party.
     Midway through Nanny and Rose literally cornered Brian with plates of Cheese Straws. Nanny said, “Brian, please do try Rose’s too, then you can tell us all which ones are better.” The room went silent and all eyes fell sympathetically on Brian as he sampled from both plates. I felt sorry for him. Luckily, Uncle Walter was quick on his feet and came to the rescue. “Ladies don’t ask Brian about food, he’s from California, he thinks seaweed tastes good.” Everyone let out a nervous laugh and the engagement brunch went on without further incident.
     Along with the Cheese Straws, I make this Macaroni and Cheese for special occasions. It is always a crowd pleaser. This recipe is a compilation of various recipes I have tried over the years.
Casseroles are one of my favorite things to make. The base of this Mac and Cheese Casserole is a Béchamel sauce, which is made by whisking scalded milk into a roux (butter and flour). Béchamel sauce is a basic white sauce used in French (and Cajun) cooking that can be adapted in many ways. The other unusual aspect to this Mac and Cheese is that I don’t actually use macaroni. I use penne, for no other reason than the fact that I just like it better.
     While this Mac and Cheese may take more time to prepare than the old stand-by, it is well worth the effort. Trust me, you will become a hero after making this for your family and friends.

Penny - We all deemed this meal a success. It was fun to work together and learn more about each other and our backgrounds and heritage. This article and gather was about more than food – it was about friendship, camaraderie and mutual respect. While it was hard to come up with a recipe, shop for the food, prepare and serve the food and then clean up, the task reinforced to me some of the things that we miss out on during our busy lives by not taking the time to connect over the preparation of food for a family meal. I hope that the lesson I learned will enable me to spend more time cooking for my family and involve my family in the kitchen to foster a closer relationship.

Exclusive Online Recipes!!!!

Tracy's Exclusive Online Biscotti Recipe!!

½ lb. butter
4 ½ cups sugar
8 eggs
4 tablespoons whiskey
3 tablespoons rum
5 tablespoons anisette
6 teaspoons almond extract
6 teaspoons anise extract
2 teaspoons vanilla
2 teaspoons orange extract
2 teaspoons lemon extract
1 package anise seeds
½ teaspoon salt
8 teaspoons baking powder
8 cups all purpose flour
2 cups of raisins (optional)
2 cups of chopped walnuts or sliced almonds

Blend together butter and sugar on medium speed and than gradually add eggs. Slowly add all liquids until well mixed. On slow speed slowly add flour, baking powder and salt. Blend thoroughly together. By hand, stir in raisins and either walnuts or almonds. Batter should be very thick and sticky.

Preheat oven to 325°
On parchment lined cookie sheets, form 2 long loafs (approximately 3 inches wide and 1 inch thick) per sheet of cookie dough. Loafs will rise and spread while baking. Bake for 30 minutes or until loafs turn slightly golden. Remove from oven and transfer loafs to wire racks for cooling.

Once cool, diagonally slice loafs into desire cookie width (approximately1 inch) and place on cookie sheet for browning on interior of cookies. Bake 10 minutes or until slightly golden and than turn over and repeat process.

Biscotti are hard cookies good in the mornings or late evenings as a dunking cookie. Recipe will make approximately 7 loafs.

Tracy's Stuffed Shells

1 (12 ounce) package jumbo shells
2 pounds ricotta cheese
8 ounces mozzarella cheese shredded
¼ cup jack cheese shredded
½ cup parmesan cheese grated
2 eggs slightly beaten
2 tablespoons fresh parsley finely chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg

Cook pasta according to box and drain. Preheat oven to 350°. Lightly cover bottom of baking dish with sauce. Combine cheeses, eggs, parsley, salt, pepper and nutmeg in a bowl blend well. Spoon cheese mixture into shells and place into baking dish. Cover shells with desire amount of sauce and bake for 30 minutes or until cheese is melted. Sprinkle with Parmesan before serving.

Tracy's Meat Sauce

9 tablespoons olive oil
3 large onions chopped
3 cloves garlic minced
1 ½ cups green bell pepper finely chopped
1 ½ cups carrot finely chopped
¾ pound fresh mushrooms sliced
¾ cup fresh parsley chopped
1 ¼ pound ground beef
½ pound Italian sausage
3 (16 ounce) cans tomato purée
6 (8 ounce) cans tomato sauce
1 ½ cups dry red wine
3 teaspoons dried oregano
¾ teaspoon dried leaf thyme
1 ½ teaspoons dried basil
3 tablespoons salt
1 ½ teaspoon pepper
3 bay leaves

In a large stock pot, heat oil on medium heat. Add onions and garlic, stir until golden. Add bell peppers, carrots, mushrooms and parsley. Sauté until vegetables are wilted. Add ground beef and sausage and cook until meat is lightly browned. Add all remaining ingredients, stirring occasionally until sauce begins to bubble. Lower heat to simmer, cover with lid and cook for 2 hours occasionally stirring. Remove cover and adjust seasoning if necessary and continue to cook for 20 minutes. Remove from stove and let cool. Remove bay leaves and transfer to 6 quart containers.

Penny's Exclusive Online Homemade Ice Cream Recipe

7 eggs beaten
2 cups sugar add after eggs are beaten
2 pints heavy whipping cream; add to above mixture
3 tablespoons vanilla, add next
Dash of salt
1 quart ½ and ½

This recipe is for a 1 gallon machine. Add milk if you need more liquid to “fill to line”. Put mixture in your ice cream machine and follow the ice cream machine directions for freezing.

Penny's Dandelion Salad

Dressing:
2 cup salad oil
4 Tablespoons Sugar
4 Tablespoons Red Wine Vinegar
2 teaspoon Parsley
1 teaspoon Italian seasoning
2 teaspoon salt
2 Dash of pepper
4 dashes Tabasco sauce
Shake well.

Salad:
4 strips cooked bacon
¼ head lettuce
¼ head Romaine Lettuce
¼ head Red Leaf Lettuce
1 cup celery
3 green onions with tips
1 11oz can mandarin oranges, drained
Radishes, slice
Fresh mushrooms

½ cup almonds slivered
Cook in a non-stick pan with some sugar and butter, until warmed. Add to salad prior to serving.

Lydia's Exclusive Online Maryland Cream of Crab Soup

3 T. flour
1 envelope dry hollandaise sauce mix
1 quart half-and-half
1 pint heavy cream
1/4 cup butter
4 t. Old Bay seasoning
1/2 t. dry mustard
1 T. fresh parsley, snipped
1 lb. Phillip’s Crab Meat
1 T. sherry (optional)

In a medium sized bowl, mix flour and hollandaise mix with 2 cups of the half and half. Melt butter in a large heavy saucepan over medium head. Slowly add hollandaise mixture whisking constantly until thickened. Add remaining half-and-half, cream, Old Bay and dry mustard. Bring to a simmer and until thickened. Once thickened, reduce heat to low. Add crab, parsley and sherry (if desired). Stir gently until warmed through. Serve immediately with good crusty bread.

Lydia's Maryland Crab Cakes

1 egg slightly beaten
1/4 c. dry bread crumbs
1 t. dry mustard powder
1 T. fresh parsley, snipped
2 t. Old Bay seasoning
1 T. mayonnaise
1 t. Worcestershire sauce
2 T. butter, melted
1 lb. Phillip’s Crab Meat

Mix first eight ingredients in a medium bowl. Gently fold in crab taking care not break the lumps. Form into approximately six medium-sized balls and refrigerate at least an hour (preferably overnight). Melt 2 T. butter in large frying pan over medium heat. Fry cakes till golden brown crust forms on one side. Carefully flip cakes and fry second side till golden. Serve on a plate with cocktail and/or tartar sauce, lettuce and sliced tomato.

Katie's Exclusive Online Mac and Cheese

10 tbsp butter plus more for dish.
4 ¾ cups sharp cheddar cheese, grated.
1 ¼ cups Pecorino Romano cheese, grated
½ cup all purpose flour
5 ½ cups whole milk
½ French baguette, torn into small pieces
2 tsp kosher salt
¼ tsp cayenne pepper
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
1 ½ lbs Penne

Preheat oven to 375º.

Reserve ½ cup of the grated cheese mixture for the top of the casserole.

Butter your casserole dish (3 quart).

Melt 2 tbsp butter and pour over French bread pieces. Toss to coat and set aside.

Making Béchamel:

In a medium saucepan over medium low heat, heat the milk. In a LARGE high-sided skillet melt 8 tbsp butter (1 stick) over medium heat. When the butter is completely melted and starts to bubble, start slowly whisking in ½ cup flour. Cook the flour whisking continuously for about a minute. You have made a roux!

Use a ladle to transfer the scalded (not boiled) milk to the roux, about a cup at time, whisking continuously. Watch your heat. Turn the heat down if things are moving too fast. Whisk until the sauce thickens. When the sauce is done it will bubble and stick in a thick layer to the back of a spoon.

Remove the sauce from heat and add salt, cayenne, nutmeg, and pepper. Stir in your cheese one handful at a time until smooth. Taste and add more cayenne if you desire.

Boil your pasta in salted water for at least 2 minutes under the time on the package.

Drain the pasta very well and add to the cheese sauce. Mix well and transfer to your buttered casserole dish.

Sprinkle the reserved cheese on top and then arrange the French bread on top of that.

Bake in preheated 375º oven for about 30 minutes or until the top is golden brown.

Katie's Cheese Straws

1 lb sharp American cheddar (the orange kind), shredded, at room temperature.
1 stick unsalted butter, at room temperature.
2 cups flour
1 tsp salt
½ tsp cayenne pepper (or more if you want them really spicy)
1 tsp baking powder

Grate the cheese and set out with the butter to soften. Add the flour sifted with salt, pepper and baking powder. Mix until dough comes together. Place the dough in a cookie press and press out onto a cookie sheet. The straws should be about the size of fat pencils. (If you don’t have a cookie press try placing the dough in a Ziploc baggie with the end snipped off. The dough has to be very soft for this to work. You can also roll the dough into straws, but be careful not to overwork the dough.) Bake at 325° for 18 – 20 minutes or until golden brown.

Dining Divas @ Mama Roomba

Rate Mama Roomba for yourself at Bakersfield.com's Inside Guide.

In every issue of Bakersfield Life, our Dining Divas take a look at one of Bakersfield’s premier restaurants. This month the ladies take in the authentic Caribbean tastes of Mama Roomba. Our divas took notes on their experience, to bring you a look inside what is quickly becoming a staple of downtown Bakersfield.New Place For Lunch

Getting To Know The Divas:

Katie Kirschenmann says when she is not finishing painting commissions, volunteering, or working on her home renovations, she is on a date with her husband. Despite Brian’s hectic schedule, they manage to steal a day to go wine tasting or dine in their favorite local restaurant. More often than not, they cook dinner at home while sipping on wine: truly the perfect date.

Penny Rafferty is a past president for Junior League of Bakersfield and a member of JLB for the past 13 years. She is a graduate of the Greater Bakersfield Chamber of Commerce Leadership Bakersfield class of 2007. Penny says “I have lived in Bakersfield for 16 years. So you can see I am not a native, but I am an active part of the community.”

Lydia Rowles says her all around favorite food has got to be Mexican. When she moved here 12 years ago she had no idea what Mexican food was. Lydia says, “My first dinner out in Bakersfield was a job interview at The Red Pepper. I didn’t know what anything was and I was too self-conscious to ask. I think I chickened out and just ordered a taco.”

Tracy Walker Kiser owns and operates H. Walker’s Clothing Co. She says, “I go to work and play. The girls who work at the store, Patty, Christine, and Ravelle, are a joy to have around and truly remarkable women. We have fun together at the store, we socialize outside the work place and we volunteer together in the community.”

Lunch in Downtown Bakersfield

Lydia - The fun of Mama Roomba started before I ever got there. Tracy called me from her shop around the corner and said, “Do you want to meet the rest of us here and walk over?” Walk? In Bakersfield? What a wacky, zany and downright nutty idea. Sure I’d LOVE to walk over. It was good to be reminded that yes, there are more and more great dining options popping up downtown that are within (gasp!) walking distance.

Penny - When we entered this intimate restaurant there was one other group of diners having lunch at 11:30. By the time we left at 1:00 people were waiting for a table. This is a testament to this cozy and stylish restaurant. The clientele ranged from ladies lunching to men having a business lunch to a table celebrating a little girl’s birthday.

Ambiance

Lydia - The decor inside is very... “sunshiney.” From the warm yellow walls to the brightly colored tablecloths and artwork, you feel like you’ve left Bakersfield and stepped into another part of the world. Add in the island-style music playing in the background and it feels like vacation.

Tracy - The bright colorful décor fills the lively dining room and the bar is cozy and inviting.

Penny - Walking in you are greeted by sublime green walls and dark wood. The decorations range from bongo drums to pineapples. The music is lively and so is the wait staff.

The Menu

Katie - Mama Roomba is a tapas bar with a Caribbean flare. “Tapas” is the name for a wide variety of appetizers in Spanish cuisine. The word tapas is derived from the Spanish verb tapar “to cover” because the original tapas were in fact small slices of bread used to cover glasses of Andalusian sherry in order to protect them from fruit flies. From its humble origins tapas have evolved into an entire cuisine. The wonderful thing about eating in a tapas restaurant is that you can order an assortment of dishes and share small bites with the entire table. It’s a lot of fun.

Penny - The lunch menu is one page long and features Tapas, Sopas y Ensaladas, Sandwiches and Sides.

Lydia - There are eleven different tapas on the lunch menu. The rest of the menu consists of Caribbean-inspired soup, salads and sandwiches as well as an assortment of side dishes.

Our Meal

Lydia - After ordering our drinks, Penny quickly ordered three different sides: sweet potato fries, cassava fries and plantain chips. I must admit I questioned the need for two different types of fries but I quickly saw the error in my judgment. It was the sweet potato fries that stole the show. Sliced into shoestring-sized strips, fried, salted and served with habanero ketchup, the fries are a wonderfully unique spin on something very familiar. Needless to say, they didn’t last long.

Penny - The cassava fries were Yukon potatoes fried and served like French fries. They were lightly salted and golden brown. The Mojo Ketchup had a kicky flavor and worked nicely with both the sweet potato fries and the cassava fries. I alternated between the sauces and the fries.
Next came the sweet plantain chips. They were fried like potato chips with a spicy sauce drizzled on top for added flavor. True to form, I dipped these in the various sauces to mix up the flavors of sweet, salty and spicy. All three of these were worth ordering again; just make sure you have enough to share!

Katie - The next dish served was my choice of Skillet Shrimp soul style in a Spicy Cream Sauce. The shrimp arrived sizzling in the same small skillet in which they were prepared, smothered in a “soul sauce” that certainly lived up to its title. The creamy sauce definitely had a spicy soul.

Penny - My entrée was Jerk Chicken Skewers. The chicken was marinated in jerk chicken sauce and then cooked over an open flame. They were then topped with light jerk chicken sauce. I paired it with arroz blanco (white rice); this was a tasty selection for me. I loved the chicken’s zest and the sweet spices that were in the rice.

Tracy - Next we had Calamari Frito with Chipotle Aioli that was flavorful and not greasy.

Katie - Mama Roomba calamari doesn’t disappoint. The plate arrived mounded high with salty golden brown rings that disappeared almost as fast as the fries. I think it is safe to say that all four of us highly recommend calamari here!

Tracy - Now if you are keeping track, there were only four of us having lunch and we were totally full at this point but we still had to sample the Chicken Paillard in Creamy Dijon Mustard Sauce.

Penny – The Chicken Paillard came out in its own saucepan and was divine. Paired with the rice that we had, I could have kept eating!

Lydia - The Chicken Paillard is grilled strips of chicken. Like the jerk chicken I thought the grilled flavor of the chicken contrasted well with the sauce and, like the shrimp, I found myself coveting the extra sauce.

Impressions

Lydia - Overall, I really enjoyed the tapas experience. The fact that the food is meant to share really seems to add to both the camaraderie and conversation. I appreciated that our food didn’t arrive all at once. You get a chance to savor the different flavors of each dish before the next is brought out hot to the table.

Penny - There were so many more choices that we did not get to try! I guess we will have to go back for dinner to try the different selections that are on the dinner menu and not on the lunch menu.

Tracy - We definitely all agreed, Mama Roomba is the perfect gathering place. Downtown has changed so much you need to experience all the life it has to offer.

Katie - Mama Roomba is located in a district that is fast becoming the cultural hub of our city. I think there is something liberating about leaving the car parked and strolling on foot from boutiques and galleries to coffee houses and restaurants. I feel as though when I choose to shop and dine downtown I am in some small way contributing to the renaissance that is taking place in our city center. Mama Roomba central location is as unique as their menu and allows diners the opportunity to enjoy all the charm that our downtown has to offer.

INFO:

Mama Roomba
1814 Eye Street
Bakersfield, CA 93301
(661) 322-6262

Hours of Operation:
Monday – Friday 11:00 a.m.–10:00 p.m.
Saturday - 5:00 p.m.–10:00 p.m.