East Bay, here we are!

And just like that, the 670 square foot 1 bedroom 1 bath condo I called home for 3 years is in the rear view.  On to bigger (literally) and hopefully better things.

More space along with a gas range and a four burner grill has lead to multiple impromptu dinners and one official kick off Tasting Room event.  

The Deep Sea Challenge was actually a last minute request from a friend who was about to go out ocean fishing and crabbing.  He couldn't promise me that he'd come back with anything but would let me know approximately 3 hours before dinner was to be served.

Sounded like a fun challenge. Out went the invite email and in came the RSVPs.  Menu...TBA.

I hedged my menu with fresh hamachi for the appetizer and shrimp and mussels for the Cioppino but otherwise was at the mercy of my buddy's skills with a rod and reel.

Luckily, he came back with ten rockfish and six dungeness crab and I had prepped appropriately.

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Final menu for the Deep Sea Challenge


Hamachi Tartare
Avocado, Champagne Grapes, Red Chili, Sea Beans, Black Sesame

Grilled Dungeness Pops
Champagne Mignonette

Dungeness Cioppino
Aioli Spears

Miso Grilled Rockfish
Japanese Sweet Potato Puree, Soy & Seasame Gai Lan  

Spiced Persimmons
Candied Walnuts, Vanilla Ice Cream

In the end, the event was fun but very much a challenge.  Not knowing what proteins I was going to be dealing with until a couple hours before guests showed up was nerve racking. I suppose it's a similar feeling Iron Chef contestants get before the chairman yells, "Allez Cuisine!" minus the threat of Jeffrey Steingarten criticism. 

So now the new kitchen has officially been broken in and I look forward to many more dinners in the near future.