Prepkitchen welcomes diners to the "back of the house"

Photo courtesy of Prepkitchen 

Do you ever wish you had a good friend with a restaurant who would let you slip into the kitchen through the back door after a game of tennis or a day at the beach and send you home with a to-go box full of tasty food?  Prepkitchen,  Arturo Kassel’s recently-opened restaurant in La Jolla, is kind of like that.  As its name suggests, Prepkitchen began as the prep space for Kassel’s other La Jolla restaurant, Whisknladle where everything on the menu is made in-house.  Kassel’s Whisknladle concept was so on the mark he snagged a mention on Conde Nast Traveler’s Hot List Tables for 2008 after being open for only three months. 

It was this “back of the house” cuisine that inspired Kassel to open Prepkitchen and give patrons the option to eat-in or take-out everything from marinated olives, artisan cheeses, salads, and sandwiches to full-course entrees like heirloom tomato lasagna, roasted Jidori chicken and braised beef. 

Prepkitchen was small inside with just four stools and a narrow counter where customers waited for their to-go orders.  Cobalt-blue tiles illuminated the efficient prep area where made-to-order salads got tossed and fresh veggies sizzled in sautee pans on the cook top.  Just beyond, was a peek-a-boo view to the main kitchen.  The deli case was filled with fresh-made “snacks” including eggplant caponata, citrus & spiced marinated olives, cured meats and other antipasto items.  Clearly, Prepkitchen is set up as a carry-out place but with a little luck it’s possible to score one of the five tables on the small patio in front.

Photo courtesy of Prepkitchen

Dining on the patio included wait service where a salad of fresh beets, grapefruit & avocado ($10.50) arrived before an entrée of Jidori chicken resting in a shallow bowl of pan jus atop sautéed peppers and onions ($14.50).  On another visit, the take-out option didn’t disappoint.   The order was ready – packed up in recyclable containers with biodegradable utensils – within 15 minutes.    The drive home had not wreaked havoc with the crispiness of the panko crust on the fish (no idea how they pulled that off with a layer of condensation dripping from the lid of the container).  The generous portion of tender seabass came with sprigs of roasted thyme and garlic cloves ($17.95), the green beans were al dente and the salad was made to order with fresh, crisp greens, whole raspberries and two thin pieces of grilled toasts with just a hint of olive oil ($8.50).  The oversized, salted caramel, pecan and fudge brownie for dessert provided sweet bliss for three days. 

Entrees range from $13.95 to $17.95 and include one veggie or starch side. These aren’t typical “to-go” prices, but then again, Prepkitchen doesn’t serve typical “to-go” food.  Local delivery available M-F 11:30 a.m.-3 p.m.; $15 minimum; 15% service charge.

Delivery outside local area available thru www.expresslygourmet.com

Prepkitchen

7556 Fay Avenue

La Jolla, CA 92037

858.875.7737

I bid adieu to "Le Tour" but I have something sweet on my mind.

SAN DIEGO, CA - Ah, the Tour de France has come to an end.  I will miss waking up to Phil Liggett's soothing voice and falling alseep to the spirited commentary of Bob Roll.  I hope the new RadioShack team will electrify (sorry) the race next year and Lance, George and Levi will race together once again. 

If the tour left you inspired then you might start training for another French road race.  The Paris-Brest-Paris.  Reputed to be a precursor to the Tour de France, the Paris-Brest-Paris began in 1891 and is now run every four years as a non-competitive, endurance challenge.  The next event is scheduled for August 2011.  So popular was this event that a Parisian chef created a pastry in its honor.  The Paris-Brest is a cream-filled pastry topped with roasted almonds made in a round shape to resemble a bicycle tire.  So, get out your bike and start training or just eat a Paris-Brest and dream.

Villa Maya - a bit of luxury amid the ruins

PETENCHEL,  Guatemala - Tikal is one of the greatest Maya cities in Guatemala and after a day of visiting the Great Plaza, Temple of the Grand Jaguar, the Seven Temples and the Lost World, a dive into the cool pool at Villa Maya feels like heaven.  Most of the rooms at Villa Maya have lake views.  A path around the lake is a great place to take a sunset walk or an early morning bike ride (available through the hotel).  The bar and restaurant offer views of the lake as well as the resident alligator.  Grab a cold beer and get a seat on the deck to watch when it's feeding time!  www.villasdeguatemala.com

Dale Chihuly exhibit abloom in Phoenix

Dale Chihuly, The Sun, 2008

PHOENIX, Arizona - The southwest boasts some of the brightest and boldest colors in the American landscape.  So, when the Desert Botanical Garden in Phoenix and world-reknown, artist Dale Chihuly got together to showcase glass sculptures among towering saguaros and ocotillos it took colorful to a whole new dimension.  I was lucky enough to visit the Desert Botanical Garden last week when I was visiting family in Phoenix.  My 17- and 14-year-old nephews brought their cameras (well, one was using a cell phone) and took some great pictures for their photography classes.  It really is an exhibit for all ages.  The glass sculpture above, titled The Sun, was dubbed "self portrait" by my nephew, Joey, after seeing  a photo of Chihuly's unkempt hair in the exhibit program.  The exhibit, Chihuly: The Nature of Glass, runs through May 31, 2009.  

The grunion are running

 

Photo by Gary Florin, CMA

LONG BEACH,  California - Grunion are small, silver fish that live in the ocean off the coast of southern California and northern Baja California (a state in Mexico).  They swim in the sea and use their gills to breathe just as other fish do.  So why do crowds of people brave dark, chilly nights to see them?  Because unlike other fish, grunion come completely out of the water and onto land to reproduce. 

Between March and August, the grunion run ashore a few nights after the new and full moons, when high tides are higher than normal.  Usually between 10 p.m. and 1 a.m., high tide washes the fish onto several California beaches.  There, females dig their tails into the sand while males curl around them to fertilize the eggs the female fish are laying.  When the process is finished - in as little 30 seconds - they all catch the next wave back into the ocean. 

The eggs remain buried in the sand and incubate for 10 to 14 days until the next new- or full-moon high tide comes in and washes them out to sea.  The churning motion of the waves bursts the protective membrance of the eggs and the tiny fish are hatched. 

The Cabrillo Marine Aquarium in Long Beach and the Birch Aquarium in San Diego both offer public programs for viewing grunion.