Newsletter: Volume 41 - Fall 2013
Happy Fall everyone. It’s that special time of year where great summer produce is still lingering while much of the fun fall stuff is starting to come in. Delicious corn, late season stone fruit, and sweet tomatoes are being joined by beautiful Brussels sprouts, shelling beans, pears and much more. Our chefs at Rustic Canyon, Huckleberry, Sweet Rose and Milo & Olive are excitedly incorporating all of these ingredients into their ever changing menus. We also have some exciting expansion and chef news.
Highlights in this newsletter are:
• New Dishes and Cocktails at Rustic
• Fall at Huckleberry and Getting Ready for the Holidays
• Sweet Rose’s New Sunset Park Store is Set to Open and Beverly Blvd is on the way
• Erin Eastland takes over the kitchen at Milo and Olive
I’m pretty sure I said this last newsletter, but it’s such a treat to be able to walk into Rustic Canyon after nearly 7 years of being open and to be so incredibly inspired by the food that the kitchen is putting out. Chef Jeremy Fox and his team are in full stride, creating soul satisfying market driven dishes night in and night out. Some recent highlights include Calcots Con Huevo, a combination of grilled scallions, crispy potatoes, Weiser Farms shishito peppers, romesco and a farm egg, that comes together like a symphony of familiar and complimentary flavors in your mouth. One of our stand out new snacks is the Halibut Tonnato, a richly flavored yet light whipped halibut topped with pickled vegetables and served with “German butterball” potato chips. Olive Oil Poached Halibut on the large plate side is also incredibly tender and flavorful, served with sweet Brentwood corn, potatoes, and “tom-aisins”, Jeremy’s name for cherry tomatoes that he dehydrates until they’re super sweet like raisins. Sides are not to be missed either, with items like Stewed Chickpeas with tomato, chili, garlic, rosemary and bread crumbs and Roasted Snap Peas from Two Peas in a Pod, served with Salsa Verde. Yum! New seasonal cocktails from our bartender and resident mixologist Aaron Ranph are utilizing these great ingredients as well. A Melon Mojito with Weiser Farms Ambrosia melons is naturally sweet and refreshing, and his newest creation the Beet Royale with rose geranium infused beet juice, gin, and Prosecco is an updated version of the Kir Royal that is beautifully floral and a wonderful way to start a meal. Finish your evening off with a See Canyon Apple Crostata with vanilla ice cream or Maple Pot de Crème with rum buttered pecans from Pastry Chef Laurel Almerinda and you’ve had a really good night.
Fall at Huckleberry is a chance to briefly catch our breath between the craze of summer and the busy holiday season. Chef Matt Turnquist has been building a steady following of Thursday Night Dinner regulars, with menus that include Clam Chowder & Lobster Rolls as well as Roasted Porchetta and Organic Fried Chicken. Matt has also been updating our daily menu with great additions, like the Market Lettuce and Quinoa Salad with lettuces from Coleman Farms, string beans, quinoa, Parmesan and a lemon dressing. The salad is great by itself or with roasted organic chicken. Also new on the menu is an Open Faced Heirloom Tomato Sandwich with herbed ricotta, watercress, and fantastic tomatoes from Coastal Organics, served on one of our homemade toasted English Muffins. New in the prepared salad case is a salad of Crispy Tofu with green onions, sesame, and Thai chili sambal as well as a fabulous Farro with walnuts, leeks, dates and rosemary honey. New in the pastry case are Pear Kouign Amman Crisps with delicious pears from See Canyon and Caramel Windrose Farms Apples. Finally, we are so proud to have been a part of so many of your holiday meals for the past few years. We’ll once again be rolling our “Everything but the Whole Turkey” Thanksgiving Menus in early October as well as menus for Hanukah and Christmas Celebrations shortly after that. We look forward to making your holidays easier and even more delicious.
We’re very excited to welcome the newest store to our Rustic Canyon Family of Restaurants, with our second Sweet Rose Creamery location set to open this Saturday September 21st at 826 Pico Blvd. in Santa Monica. This store, located at the front of our production kitchen will be a perfect compliment to our Brentwood location. Sweet Rose Pico will be open from 7AM-10PM daily serving Caffe Luxxe locally roasted espresso, drip coffee, and rotating seasonal single origin pour over along with special pastries from Milo and Olive in the mornings. We will continue coffee service along with ice cream throughout the rest of the day. In addition to our classic flavors like Salted Caramel, Vanilla, Caffe Luxxe Coffee, Fresh Mint and Chocolate will be serving a variety of seasonal flavors, many of which you’ll see at the Pico store first since it’s where we do all of our research and development. Sweet Rose Pico will also offer house made Soft Serve which differs greatly from the generic soft serve you find in most places. While most soft serve is made with a similar pre-bought base, we make our base from scratch with only the best ingredients. Not only does this create a really clean and rich flavor, but because it has to go through the machine at a higher temperature than ice cream, we’ve found that it needs to be made with less fat than regular ice cream. Look for unique soft serve flavors like Kyoho Grape and Peanut Butter, which can also be swirled together to create the best frozen PB&J ever. Shiho and her team have been working vigorously over the past couple of months getting this store ready to open so please come by for a visit and say hi. We’re also excited to announce that we have a location on Beverly Blvd. between Fairfax and La Brea for our third store and hope to open that early next year.
As a family of restaurants, there’s really not much secret to the success of our places, it comes down to good ingredients and good people. Talented, smart and passionate chefs and managers are the engine that drive our restaurants so it’s such a treat when we’re able to add someone to our team like our new chef at Milo & Olive Erin Eastland. We’ve known Erin for years when she worked at Cube, and we’d see her regularly leading her staff through the Santa Monica Farmers Market sourcing the best ingredients for her menus there. Over time we secretly and (not so secretly) courted her because we knew what a special dimension she would bring to our restaurants, and when the opportunity opened this past July we jumped on it. Erin has a keen understanding of the markets, a deep commitment to hand crafted cooking and a really amazing way with food. Some of Erin’s new dishes include a Brentwood Corn Soup with house made croutons and basil oil that is sweet and earthy and perfect for the weather as it begins to cool. Another great veggie addition is a plate of Coleman Farms Baby Broccoli served simply with garlic, lemon and sea salt. Erin has a special hand with pasta as is evidenced by her Hand Cut Pappardelle Bolognese as well as Potato Gnocchi with market veggies and basil/walnut pesto. New pizzas include the Roasted Eggplant & Greens with meaty eggplant from Peacock Farms, creamy mascarpone, pickled chilies and tomato. For breakfast try her Breakfast Croissant with house made pork belly sausage, soft scrambled eggs & arugula or Anson Mills Grits with wood fired seasonal vegetables. We’re so happy to have Erin on board, please come in and say and try some of her new dishes.
Finally, we’ve caught the bug on social media, especially when it comes to Instagram, which is such a fun way to follow great chefs around the country and drool over the food they’re making. You can follow us at @chefjeremyfox, @huckcafe, @miloandolive, @sweetrosecreamery and follow Zoe and her cookbook @zoenathanloeb. Another good follow is @streetsocial, where our lead line cook at Rustic Canyon Jevon Martin posts on his monthly supper club that he runs with fellow RC staff member Marjorie Pier. Zoe, Jeremy and I recently attended one of their dinners and the food was fantastic. As always we thank you all for your amazing support of the restaurants and look forward to seeing you soon.