Restaurant Review: Privateer's Cove (Kailua, Hawaii) While we were recently in Kona a local guy told us to check out Privateer's Cove. This is a very different restaurant, located in a warehouse district and isn't fancy or trying to be anything but what it is. There are two people workingthe Chef owner and his Man Friday. These guys are having fun and it shows in their atmosphere. Yes, there is a pirate sitting at one of the tables. They offer 5 choices plus salads and dessert. Prices are very reasonable and the food was well prepared. They do not have a liquor license so its BYOB. We recommend picking up a bottle of wine at a great little wine shop close-by before you go called Westside Wines. We both had salads with feta, almonds and a balsamic vinaigrette. I tried the Tenderloin with Herb Mashed Potatoes, Mark had the Rack of Lamb with Rice Pilaf. We shared the Crème Brule of the day. Fun place, but be prepared for an unconventional experience- with really good food.
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Little Conejo This is a new taco restaurant for Vancouver, but saying "taco" makes this place sound simple. It is not simple. Their taco fillings are more than amazing. We tried four kinds: fish with cabbage slaw, mushroom with cheese, el pastor (AMAZING) and carnitas. We shared sides of rice and beans and a couple very nice margaritas. I have been dreaming about these tacos ever since. We will be back. Often.
We made this over the Holidays at Burnt Bridge Cellars, it was amazing!
1 750 ml bottle of dry red wine, we used BBC 2014 Mourvedre
1 orange sliced into rounds
¼ cup honey
8 whole cloves
2 cinnamon sticks
2 stare anise
Combine ingredients in a sauce pan. Bring mixture to a simmer and simmer for 15 minutes up to 3 hours. Strain and serve. Garnish with a cinnamon stick and ½ orange slice.
Chicken Coconut Curry Lentil Soup I made this a few weeks ago. Now every time I make soup Mark compares it to this soup. Having a hearty warm soup on these cold evenings makes a perfect meal. It's wonderful served with pita bread or naan. This recipe also freezes well so make a double batch!
2 tbsps olive oil
1 onion diced
2 cloves garlic minced
1 lb chicken raw or cooked cut into ½" dice (if using raw, sauté with onions)
2 tbsps grated ginger
1 tbsp curry powder
½ tsp chili flakes
¾ cup red lentils
1 15 oz can diced tomatoes
2 ½ cups water
½ cup cilantro chopped plus more for garnish
1 13 oz can coconut milk
salt and pepper to taste
lime wedges for serving
Heat oil in large saucepan. Add onions and garlic and cook until translucent (if you're using raw chicken, sauté with the onions and garlic). Add cooked chicken, ginger, curry, chili, lentils, tomatoes, cilantro and water. Cover pan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add coconut milk and adjust seasoning. Cook for another 10 to 15 minutes until lentils are soft. Serve with more cilantro and lime wedges.
At the winery we can only serve our wines. So when I have a brunch class I make wine mimosas
¾ cup dry white wine
½ cup club soda
½ cup orange juice
Stir together and serve
For 1 Bottle:
1 bottle dry white wine
2 cups club soda
2 cups orange juice
Pour ingredients into a picher and stir. Serve cold.
This is the First cookbook for Class Cooking.
The line between the culinary arts and the fine arts is merely a suggestion for both Kim Mahan and Sue Clancy. Feeling free to color outside the lines of typical cookbook publications the authors decided to make a cookbook that is not a bound book of recipes, nor is it an art exhibit for display on commercial gallery walls. Instead it’s a set of playful, practical, artworks (greeting cards, tea towels, framed prints) you can use at home to cook, eat and share with people you love.
This unconventional cookbook is “bound” on this webpage titled “Kim Cooks Sue Draws”.
The book contains 15 recipes with beautiful and fun illustration by Sue Clancy. Great for cooking or frameing.
Cookbooks can be ordered on my website. E-books and cards and posters can be found on Sue Clancy's website https://sueclancy.com/artist-books/kim-cooks-sue-draws/
This is the best restaurant we have been to in a long time. They have a sister restaurant in Barcelona so we were interested to try it. I do not usually order Paella at restaurants but there paella is amazing and traditional. Simpler than how I make Paella, but with a depth of flavor we have not experienced outside of Spain. If we were not looking out at a park in the Pearl District we would have thought that we were back in Spain enjoying a favorite restaurant. There croquets were fried puffs of wonderfulness. There Pa Amb Tomaquet was perfectly paired with the Jamon. They could even make Crema Catalana that was worth eating even though we were already full. If you cannot travel to Spain going to Can Font with transport your taste buds.
Musso & Frank Grill (Hollywood Boulevard a couple of blocks from Grauman's Theater) We had a wonderful meal in this very traditional and venerable place on the strip in LA. This restaurant oozes history (it originally opened in 1919). The wait staff are professional and have worked here their whole careers. They make the same classic dishes that they have made since the restaurant opened. We had great steaks and fries, wedge salads and roasted chicken. This place is where Hollywood of old would have made movie deals over dinner and cocktails.
Robin's (Cambria) This is a farm to table restaurant- the perfect antidote after experiencing the excesses at Hearst Castle. They offer an international menu in a really nice California-ish dining room. We started with a their market salad with blue cheese and a lemon champagne vinaigrette. I had their Roghan Josh- amazingly tender lamb with a spicy sauce and brown rice. Mark enjoyed the Petit Filet with garlic & chive mash and grilled asparagus. I am getting hungry writing this.
533 Viet-Fusion (Palm Canyon Drive, Palm Springs) This was a great recommendation from a bartender at Bootlegger Tiki (we considered going back to thank him!) . We sat at the roll bar and watched them make amazing rolls with unusual and tasty combinations. We tried the Tiger Shrimp and Green Papaya Salad, Chicken Yellow Curry with Lime, and a Lemon Grass Pork Roll. Each one was an experience! We talked seriously about going back the next day to try more dishes.