Newsletter: Volume 39 - Spring 2013
Happy Spring everyone. What a great time of year. Delicious new seasonal produce has been popping up at the Santa Monica Farmers Market in recent weeks, with the resurgence of Peas, Fava Beans, Asparagus, Strawberries, Green Garlic and so much more. Before we know it Cherries will be here, signaling the beginning of a glorious few months of stone fruit. Spring is a time of change and growth and we have so much to touch on. Here are a few of the highlights covered in this newsletter:
- Rustic Canyon. Jeremy Fox takes over as Executive Chef and our hand crafted cocktail program officially launches
- Huckleberry. Thursday Night dinners, Easter and Passover catering, and new online ordering
- Sweet Rose. The return of some favorite Spring flavors and planning your summer ice cream cart rental
- Milo and Olive. More than just pizza out of the wood fired oven, Free Range Spicy Chicken Wing Mondays, and new retail goodies to enjoy
It's with great pleasure that we welcome Chef Jeremy Fox as Executive Chef at Rustic Canyon. Jeremy officially took over last month, and for those of you who haven't been to Rustic recently you're in for a treat. Jeremy is an incredibly talented and thoughtful chef who brings his delicious creativity to our market driven neighborhood restaurant. (click for menu). New on the menu is a beautiful salad of Marinated Beets with Creamy Horseradish, Crushed Berries and Pistachio and a tasty Clam & Mussel Pozole, a contemporary take on this classic dish, made with Hominy from Rancho Gordo, Green Garlic and Radish.
Although Jeremy was well known for his work with vegetables when he received a Michelin star at Ubuntu, he loves to cook meat as is evidenced in the beautifully roasted Half Jidori Chicken plate with Young Carrots, French Curry and Flowering Cilantro as well as the Prime Rib Eye Cap Steak with Scarlet Turnips, Pickled Mushrooms, and Bone Marrow Bordelaise. Vegetables continue to play a center role at Rustic, and a new menu section of the best the market has to offer includes Pee Wee Weiser Potatoes cooked in Chicken Drippings, Roasted Tender Fava Pods that are so soft you can eat them whole, and Slow Cooked Greens with Chili, Garlic and Parmesan.
Also new to Rustic is our full bar. Rustic now serves hard alcohol to accompany our 400 plus bottle section of small production wines and 20 craft beers. Our cocktail program, designed by Chris Hewes of the Library Bar at the Roosevelt and now helmed by our in-house bartenders, focuses on small production liquors and balanced drinks made with seasonal ingredients and classic technique. Some highlights include the Marjorita, made with Don Camillo Anejo Tequilla, Mint, Cucumber, Lime and St. Germain and spiced up with a muddled Fresh Jalapeno. Other favorites are the Blood and Sand where Stronachie Single Malt Scotch is paired with Fresh Squeezed Blood Orange Juice and Cherry Liquer, and the Sage Advice, where the herb perfectly complements Haymans Navy Strength Gin, Meyer Lemon and Wildflower Honey. Click here to see a full list of our cocktails.
Huckleberry's kitchen is flourishing under Executive Chef Matt Turnquist. Nowhere is this more evident than on Thursday nights, where our weekly family style dinner has developed into a festive and gluttonous neighborhood evening thanks to Matt's delicious food. Recent menus have featured Roasted Spring Lamb, Hand Rolled Gnocchi, and Rotisserie Tri Tip with Crispy Potatoes, and of course the first Thursday of every month is our Free Range Fried Chicken Dinner. New from Zoe, Laurel & the bakery team are Mini Whoopie Pies made with our irresistible Chocolate/Chocolate Cookies and Coco Nib Meringue. Also added are Sour Plum Turnovers made with Barbara Kenned's amazing Dried Plums, and we've pledged to have at least one Gluten Free item in the bakery case at all times, including our Lemon Poppyseed Tea Cakes and often our new Gluten Free Chocolate Hazelnut Cake.
Huckleberry catering is in full swing with new Easter and Passover menus (click on menus to see them) featuring delicious items to make these Spring holidays easy and special for you and your family. We are excited to announce that we are one of the exclusive vendors for events at the Annenberg Beach House, so if you're planning a large event on the beach please email us at Catering@HuckleberryCafe.com and we can help arrange it.
Finally, we are happy to be partnering with ChowNow to offer online ordering. You can find our link on our Homepage, facebook page, or you can download the Huckleberry iPhone app from iTunes. Once you place your order and receive a confirmation with a time for pick up you can come in and go to the pick-up register and simply grab your order and go. Try it out and let us know what you think.
Spring at Sweet Rose is one of our favorite times of year because of all the great flavors that Shiho creates. Strawberries are becoming ripe, sweet and beautiful which means the return of Buttermilk Sherbert and our Coconut Strawberry Sundae with the much loved Toasted Coconut Ice Cream. Other yummy Spring flavors include Minted Pea Ice Cream, Cream Cheese Ice Cream with Carrot Cake, Basil Ice Cream and Bergamont Szechuan Peppercorn, an amazing pungent new flavor where the fresh Bergamont and the Spicy Peppercorn provide an incredibly satisfying mix. Rocky Road is also coming back as is Sumo Tangerine Sorbet. As the season warms up now is the time to book the mobile Sweet Rose Ice Cream Cart for your spring and summer events. The cart dates begin to fill up quickly at this point, so if you have a birthday party, bbq or office event and you want the Sweet Rose ice cream mobile bar in attendance click here for more info.
Milo and Olive begins its second year with so much to offer. Chef Jason Mattick has taken this little pizzeria and turned it into a fantastic casual dining destination with more than just pizza coming out of the wood fired oven. Look for beautiful seasonal omelets coming from the wood fired oven for breakfast, Prawns at Lunch along with our Chicken Meatball Panini with bread baked to order for each sandwich. In the evenings look for Zuckerman’s beautiful Sacramento Delta Asparagus, New Crop Potatoes, and in May Soft Shell Crabs.
Monday nights we're satisfying our guilty pleasure love of Hot Wings, with Free Range Jidori Chicken Wings (the perfect complement to pizza after all) made with Jason's house fermented chili sauce. Additionally, we are now offering a variety of homemade retail goodies to complement our great breads. We have mouthwatering Strawberry and Cara Cara Orange Jams, House Pickled Farmers Market Vegetables, Spiced Nuts, Bagel Chips, House Made Muesli and so much more. Next time you're planning a party or simply want to stock your pantry with tasty, ingredient driven goodies, come by Milo and Olive and let us show you the spread.
Finally, all the restaurants are now on Instagram and Twitter so click on the links below to sign up for those feeds. In addition, you can follow Zoe on Twitter and Instagram as she continues to write the Huckleberry Breakfast Cookbook. We thank you so much for continuing to support all of the restaurants and we look forward to seeing you in the neighborhood soon.