3 Course Lobster or Scallops Dinner: 


Charcuterie Is the genre of cooking dedicated to curing and preparing meats.  It has a long history and is a highly regarded form of cookery.  Many of the classic charcuterie preparations came about from the need to preserve meat.  What was once done out of pure necessity slowly evolved into an art form across Europe and around the world.  To pay respect to the history and craftsmanship of true charcuterie and cheese making, Chef Ron has procured some amazing products for you. Everything is ready for you to either enjoy in it's container or transfer to your own serviceware.  Here is list of the charcuterie and cheese:


Cheeses are listed in the order they should be eaten, progressing from the softer, younger, more delicate cheeses to the aged, bolder, more intense cheeses. 

Saint Angel

Milk: pasteurized Cow’s milk

Dairy: Fromagerie Guilloteau

Location: Pelussin, France

Description: This French luxurious triple-creme is considered a gift from the cheese gods and thus is adorned with the name Saint Angel. It has a thin white rind and unctious creamy texture that melts in your mouth. Beneath the rind is an ivory paste with a texture like whipped cream and butter. Its flavor is creamy with a hint of mushrooms that becomes more present with age.  Enjoy this French masterpiece with champagne or sparkling wine.


Purple Haze 

Milk: Pasteurized cultured goat milk 

Dairy: Cypress Grove

Location: Arcata, California 

Description:  Purple Haze is Cypress Grove's lush and fluffy chevre, sprinkled with tender purple buds of lavender and fennel pollen. The lavender and fennel pollen add a floral and piquant quality to the already rich goat cheese.  

Smokey Blue

Milk: Certified Organic pasteurized cow’s milk

Dairy: Rogue Creamery 

Location: Rogue Valley Oregon

Description:  Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.  



Truffle Salami – (the whiter color of the two salamis)

Angel’s Salumi and Truffles, San Diego

This an addictingly unctuous and delicate salami crafted from 100% dry-cured Berkshire Pork, with Italian white truffles, assortment of spices, Grappa, and White peppercorn. This salami is aged for 3 months following the same artisan methods of the traditional White Truffle salamis created in the region of Alba, Italy.


Spanish Chorizo – (the redder color of the two salamis)

Olli Salumeria, Oceanside, California

Spanish chorizo, also known as hard chorizo is a salami producing in the traditional Spanish style using pimento de la vera, which ia a smoked paprika using only oak wood, and Sangiovese wine. This Spanish chorizo has an authentic smoky flavor.   


Angel’s Salumi and Truffles, San Diego

Lonzino is a salt and spice cured and aged pork loin. Made using high quality pork loin with the fat cap intact, this tender and flavorful salami has a creamy texture, aged flavor and balanced saltiness. This brings a nice variety to your platter, offering something more unique than prosciutto. 


La Quercia American Prosciutto Makers in Norwalk, Iowa

Nduja is a specialty of Calabria, Italy, whose residents love chiles and anything spicy. Traditionally, this spread would be considered a peasant dish, being made from "poor cuts” of meat. It was an ingenious way to save the tougher cuts by blending them with the right amount of spices and turning them into something delicious.  At La Quercia American prosciutto makers in Norwalk, Iowa, Kathy and Herb Eckhouse, who are considered to be among the finest makers of cured meats in the world, make their ’nduja from prosciutto and speck, the two best cuts. The meats are ground and blended with American red pepper to make a spreadable treat. I mix in a touch of charred tomato to make it even more tasty.


RECOMMENDATION:  Remove cheeses and Nduja from refrigeration 30 minutes prior to serving. 



Besides the recommended pairings for each specific cheese, Chardonnay from a cool climate region such as Sonoma or Burgundy works great with both the cheese and the charcuterie and will transition really well to the lobster.  Pinot Noir, which tends to have a good balance of fruit, acid and tannin is a naturally good pairing with the charcuterie. 



You will receive 1 whole, cooked, completely deshelled lobster per person. The lobster(s) is/are in a container with lemon oil and butter.  Place the butter into a sauté pan set over medium heat.  When melted, add the pieces of lobster and the all of the oil from the container.  Heat the lobster, turning occasionally, until it is warm, just warm in the center or a little more, not hot.  The outside may brown a little but the center should just be warm*.  Leave the claws in a little longer than the rest.  Transfer to your serving plates.  Now add your sauce to the same pan and bring to a boil then pour over or around the lobster.  This is where people can work together to make a beautiful presentation! Feel free to add your own touches!!  Note: I am very thorough and meticulous in de-shelling the lobster, but little shell fragments may rarely be found.  

I found some awesome vegetables today - Organic Blue Lake green beans, white asparagus, purple cauliflower, shiitake mushroom and campari tomatoes.  The tomatoes are lightly charred, shiitakes are roasted with rosemary oil, cauliflower and beans seasoned with lemon zest oil and the white asparagus with truffle oil and truffle powder.  My recommendation is to heat the vegetables gently in the microwave to keep it simple.    They are all able to be eaten without heating as well.  

Grits - Made with white corn, lobster stock, white wine, aged parmesan, creme fraiche and harissa spices.  Heat all portions together in the microwave 30 seconds at a time until thoroughly hot in the middle.  Transfer to your serving plate.  

Wine: The absolute best wine to pair with Lobster and Scallops is Chardonnay.  A Pinot Grigio also works, especially in the summer time.  If you'd like to go Sparkling that is a great idea too!!  


First watch the video tutorial on searing scallops here (CLICK ON THIS)

Recap on the video - Your scallops come fully cleaned and marinated in lemon oil, white pepper, Himalayan sea salt.  They are ready to go into the hot pan. You will see what to do with the butter in the video.   The pistachio sesame dukkah is a topping for the scallops as seen in the video. Discard any unused butter since it is packaged with the raw scallops. For the grits, veg, sauce follow the same instructions as above. 



you may receive one or a combination of the following: 

LAYERED PANNA COTTA: black currant, blood orange and passion fruit with a coconut milk gelee and/or a chocolate gelee.  Ready to eat as is.  

HIBISCUS LEMON TART: Ready to eat.  You may transfer to serving plates if desired. 



I'm available any time for questions: 619 948 1778   Enjoy!!!!!!


*Please Note: All foods are supposed to be reheated to a minimum internal temperature of of 165 degrees F.  Consuming raw or undercooked foods may increase your risk of foodborne illness.  






Sunday Supper July 26, 2020

The salad and the chicken are designed to be eaten together.  You can serve them plated together, or, if you are a larger group, you may want to serve the salad in a large bowl and the chicken in a large dish for each person to help themselves.  Either  way, follow these steps:


For the Jidori Chicken:  Heat oven to 350.  Transfer the chicken from the delivery container(s) to a baking dish, shingling the sliced chicken breast out so that it will cook faster and stay tender.  You may heat multiple servings together in one baking dish as long as you don’t overcrowd the dish.  Make sure you get all of the contents of the container into the dish, using a rubber spatula will help do this.  Cover loosely with foil.  Heat the chicken to the desired temperature (see food safety tip below*).  Place casserole dish on the table, or plate individual servings. 


For the Salad:  I recommend transferring the salad to a mixing bowl and tossing with the dressing.  It is a pomegranate dressing and has a nice intensity so add less than you think is needed, then taste it and add more if desired.  You may decide to add more salt and/or pepper to your individual taste.  Place salad bowl on the table, or plate individual servings with the chicken. 


Hibiscus Lemon Tart: Ready to eat.  You may transfer to serving plates if desired. 


Food Safety Topic: Reheating

Whenever you re-heat any food, it should reach a minimum internal temperature of 165 degrees in the thickest part of the food you are heating.  Having a stem thermometer is very helpful in determining the internal temperature.  When cooking at home, following this rule will help you reheat food in a safe manner.  Reheating is anytime you cook food to it’s recommended internal temperature, cool it down, then heat it back up again. 







Bastille Day Menu July 14, 2020


Wine Pairing:  Typically duck confit is saltier and heavier than I make it, so it is usually paired with a more tannic wine like a French Malbec, but my version goes well with a lighter wine like Pinot Noir too.  


The Salad:

Frisee Lettuce, Kale, Red Endive, Heirloom Carrots, Purple Daikon, Pine Nuts, Smokey Blue, Munak Ranch Tomatoes, Black Grapes, Port Soaked Figs, Pomegranate Dressing.  

Toss the salad with the desired amount of dressing.  The dressing is strong, so start with a little and taste as you go.  You may add more salt and/or pepper if desired. 

The Duck and Potatoes: 

Pre-heat oven to 350.  Place an oven-proof skillet over medium heat.  Add some of the duck fat.  Place the fingerling potatoes in the pan, cut side down.  Cook 15 seconds.  Place duck on top of the potatoes.  Place skillet in the oven.  Cook 10 minutes until potatoes are brown and duck is hot.  You may add more salt and/or pepper if desired, but taste it first.  

You can place a bowl of salad and the pan of duck on the table, or you can make plates of salad/potatoes/duck.  

Save any unused duck fat and dressing for your other cooking. 

See Video of Heating the Potatoes and Duck Here

The Pot de Creme: 

Ready to eat.  p.s. enjoy the basil and chocolate combination! 

Happy Bastille Day!!!!!!



Special Occasion Menu July 6, 2020 


First Course:

The salad is made with frisee and salanova.  Frisee is bitter and salanova is sweet.  The dressing is sour and strong, so it's better to put too little and taste then put more.  You may transfer the contents of the salad container to a mixing bowl and toss with the dressing.  The salad has some beautiful sweet cherries, and smokey blue cheese to complement the bitter greens and sour dressing, so it is wonderfully complex and different with every bite!!  


The Entree: 

First watch the video tutorial on searing scallops here (CLICK ON THIS)

And just a quick Recap on the video - Your scallops come fully cleaned and marinated in lemon oil, white pepper, Himalayan sea salt.  They are ready to go into the hot pan. You will see what to do with the butter in the video.  If cooking two orders of scallops - do it in two batches. Two orders of scallops you will have 2 pieces of butter. After removing the first set of scallops from the pan, place the next ones in immediately and repeat the same process. Discard any unused butter since it is packaged with the scallops.  

Risotto - Add all of your risotto and the corn stock (clear yellow liquid) to a pot over medium heat and cook it, stirring often, until it's thick and creamy. Place in middle of plate and drizzle the grapefruit sauce around so that it looks like this: 


Heat the squash/edamame mixture in the microwave and place around the risotto or serve on the side.  Place the scallops around the risotto.  Sprinkle risotto with parmesan.  

Sauce is a pink grapefruit reduction and does not need to be heated.  The flavor is very tart on it's own but when paired with the risotto and scallops balances out to a really nice and bright acidity.  

The pistachio sesame dukkah is a topping for the scallops as seen in the video. 

In an effort to be environmentally conscience, some of your items may be packed together, such as 2 portions of sauce or dukkah in one ramekin.  

Questions?  Text or call Chef Ron 619 948 1778.  Keep in mind if I'm doing deliveries I will answer you at the next stop.  

Wine Pairing with this dish is very similar to the lobster dish.  Chardonnay, Pinot Grigio, or a Sparkling wine are best! 


 The Beeramisu - is ready to eat!