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About The Chef
BIOGRAPHY
Chef Ron was born into a family of foodies. Much of his early childhood was spent in the
kitchen trying to catch a glimpse of the culinary stylings on the countertops above. The
fervor of simmering sauces, the aroma of steel carbon blades splitting citrus and the quick
crackle of crushing garlic were all senses unseen that led the lad down an early epicurean
path.
As a teenager everyone knew that to find Ron you just had to head for the kitchen. Recalling
those times, Ron says, "Cooking was the only art form I was good at, so I guess I really
latched onto it." Though he inherited his culinary passion from his family, he took it to another
extreme. Ron recalls the time he spent almost twenty four hours in the kitchen to prepare a
thirteen course meal for his parent's dinner party. Back then, Ron was cooking straight from
his mother's cookbooks, but it was through them that he learned how flavors come together
and how each step affects the overall outcome of a dish. The ethnic themes of his mother's
recipe collection also sparked an interest in foreign cultures that would later shape the chef's
professional culinary style.
During highschool, Ron decided it was time to give up recipe-following and start cooking from
his own inspiration. But inspiration wasn't easy to come by in a home kitchen staring at a blank
cutting board. So, after graduation, Ron began an odyssey which took him all over the United
States and Latin America, savoring the flavors and nuances of regional cuisines. He stopped in
at Johnson and Wales University in Charleston, South Carolina to earn a degree in culinary arts.
After a variety of cooking stints on both coasts, Ron hit his first significant role at Dux
restaurant in Orlando, the Peabody Hotel's signature dining room. Dux's head chef Michael
McSweeny was producing a depth of flavors that Ron had known from his home and travels
but had not yet seen in a professional kitchen. Sharing the philosophy that ethnic influences
had a definite place in the fine dining forum, the two chefs successfully pushed the envelope
of traditional gourmet fare.
Later, Ron returned to California and the kitchen of renowned Hawaiian Chef Roy Yamaguchi
in Monterey. There he created new Asian and globally-inspired dishes every day, continuing
his intense research of foreign foods. After two years on the west coast, Ron was called back
to Dux as head chef where he made a mark with his sharpened knowledge and added focus
on the integrity of individual ingredients.
Chef Ron has again returned to his Southern California roots, and the stoves of La Jolla's
Marine Room, where he is currently cooking with the celebrated chef Bernard Guillas. Strictly
dedicated to high quality raw ingredients, the chefs work in close tandem with both local
farmers and international food importers. The combination of fresh, environmentally
conscious ingredients and global cooking methods has been a hit with San Diego's well-
traveled clientele.
On the opportunity to head up a culinary website, Chef Ron said, "It will be an exciting way
to expose home cooks to fun ingredients and new recipes. But, more importantly, I hope
more people discover that in the kitchen we can gather, interact, share, teach, and learn,
which makes cooking a great way to nurture our spirit as well as ourselves."
FAVORITE INGREDIENTS
Here are ten of my favorite things to cook with ---
1) EGGPLANT
I love eggplant for their versatility, their cultural diversity (you find different types of eggplants all over the world, from Europe to Asia to Latin America) and especially for their spongy texture which absorbs flavorful sauces and spices so nicely.
2) BEETS
I'm a big fan of the sweet earthy flavor of roasted beets and I love their intense color and silky texture. Peeling roasted beets with your fingers is one of those therapeutic kitchen tasks. You start with a rustic dirty looking bulb and in a few seconds reveal a shiny garnet colored tasty sphere.
3) CORN
Corn (and maize) are so interwoven into the culture and evolution of the American continent, that you can hardly think of one without the other. Beyond all that fascination, popping milky sweet kernels of fresh corn with your front teeth is one of life's greater culinary pleasures.
4) POMEGRANATES
There is no other fruit more artistic and legendary than a pomegranate. These two things give pomegranates an almost sacred place in the kitchen, and that's before taking into account the fantastic tannicky sour flavors of the pomegranate seeds.
5) KAFIR LIME LEAVES
If you don't know kafir lime leaves, go to your nearest Thai restaurant and order a bowl of tom yum soup. That intoxicating citrus perfume steaming up from the bowl -- that's kafir lime. Then beg the kitchen to spare you a few leaves to go for your own experimentation.
6) COCONUT MILK
I love cooking with coconut milk for it's rich tropical creaminess. It's great in atole, a hot cornflour thickened beverage, and also in mixed drinks. Don't mistake the coconut water for the milk. The water is the liquid inside the whole coconut. The milk is produced by pulverizing and straining fresh coconut meat.
7) FERMENTED BLACK BEANS
Another exotic Asian ingredient to make my list, fermented black beans have such a complex character that can be turned into a great sauce for heartier fish like ahi and salmon and grilled skirt steak.
8) AMARULA
An African liqueur made from fresh cream and the fruit of the Murula tree. My sister turned me on to it after a trip to Africa. It is one of the easier ingredients to work with - just pour over a bowl of vanilla and chocolate ice cream for the most divine dessert course.
9) TAMARI
Tamari, high quality soy sauce, is a staple in my home kitchen. From mixing up a traditional japanese ponzu, to marinating a latin spiced tri tip roast, tamari goes everywhere.
10) ANNATTO SPICE
Annatto has long been exploited by the industrial world for it's coloring properties (cheddar cheese, butter, ice cream, etc.) leaving very few people to know of it's true talent as a tangy brilliant orange rub for sauteed shellfish, baked poultry and grilled meats. I buy it already ground in the latin section of grocery markets.
CALENDAR
NEW DINNER MENUS AT THE MARINE ROOM
Chef Ron will be unveiling new dinner and dessert menus at The Marine Room, including lots of new surprises. Take for example the Plum Spiced Kona Kampachi with Buddah Hand Sake or the Pecan Butter Basted Lobster with Burmese Sausage and Heirloom Melon Check the Tide Calendar to enjoy a treat as waves brush the windows during your visit For reservations - 858 - 459 -7222
ONGOING
FOOD CHAINS APPEARING AT SAN DIEGO MUSEUM OF ART
The San Diego Museum of Art Store is now carrying Food Chains as part of their collection of local art for sale. We are very truly honored and excited to be a part of this specialty shop. The museum is located within Balboa Park. For information on current and upcoming exhibits visit San Diego Museum of Art
"A LA MINUTE"
We Love Food!
We Love Those who Love Food!
Come in.
Browse around and share your ideas with us!
Take a Culinary Journey of your own through these pages! Find your own Inner Chef with us!
Again, Thank you for visiting Culinary Bazaar! Share your thoughts with us by using the "contact" link at the bottom of the site. Some of your comments will be posted here.
Don't forget to send us your favorite cooking tips to add to our Tip Jar page.
If you need lemon myrtle oil for your recipes, email Chef Ron using the contact link at the bottom of the site.
FRIENDS
THE LIQUID MUSE
Cocktail Goddess Natalie Bovis-Nelsen's website full of all sorts of liquid goodies, click here
The Liquid Muse
CHEF BERNARD
To check out his custom fennel pollen spice blends or to visit his site, click here
Chef Bernard
ELYSIAN ISLE
To buy Elysian Isle Avocado Oil or to visit their site, click here
Elysian Isle
FOOD CHAINS
Food Chains are now available for purchase on this website. They are also currently being sold at Food For Thought in San Juan Capistrano and On The Vine in St. Helena, CA.
LA VIGNE
For Kumquat Conserve, click here
La Vigne
NORTH PARK PRODUCE
One of the best places to buy super-fresh produce from around the world and from local growers. Make sure to check out the cheese counter! Buy your bagged Zataar spice there!
3551 El Cajon Blvd
San Diego, CA 92104
(619) 516-3336
BIRCH AQUARIUM AT SCRIPPS
We support the great efforts in marine preservation being done right here in San Diego! A great Family Friendly place to get up close to marine life and the best view of La Jolla, click here
Birch
CRATE AND BARREL
Glass and Tableware Extrordinaire, click here
Crate and Barrel
FRUIT OF THE SOUL
We support this Fabulous Fundraiser for The Monarch School which will be held on Saturday, September 6, 2008 from 6:30pm-midnight at Specialty Produce Warehouse 1929 Hancock Street, San Diego 92101. Tickets are $40 and include entrance to the show, delicious edibles and drink tickets. For tickets, click here
Fruit of the Soul
PRESS AND SPECIAL EVENT APPEARANCES
For Press Kits and Special Event Appearances, please email Karen Lanning at the "contact us" section
Karen
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