To Blog or Not to Blog?

Brian picks up where he left off and takes us around the local restaurant scene

The blog wars between myself and the crew up at El Bizcocho was a great ride and a somewhat-exhausting endeavor. When Naomi Wise of the Reader got in, things really went over the top — and of course I couldn’t let her have the last laugh! By some people’s opinions I committed culinary suicide by taking on one of the most-respected food “critics” in town, and to all of you I scream from the top of my lungs, “I fear no fish and I fear not the silver-tongued Naomi Wise!”

Sorry to have been an absent blogger for so long, but I was so happy with my last blog I didn’t know how to — or want to — try and outdo it. I had more chefs, cooks, servers, managers, barflies and diners calling, texting and Facebooking me to slam me, laugh with me, scream at me and, most importantly, entertain me. What a great ride, but every great ride has to come to an end.

Fast-forward to the now in the San Diego culinary world and the world of MALARKEY!

• I had the opportunity to meet Steven Rojas at the Taste of the Nation event a month or so ago, and we exchanged dishes and some good laughs. I genuinely like him and I think he me.

• We have some of the most giving and talented chefs and restaurateurs ever assembled. During this tough economic “bellyache” we're feeling, I continually see my colleagues out raising awareness for all kinds of causes from: Kids and ARTS, Mama’s Kitchen, Monarch Schools, breast cancer, juvenile diabetes and muscular dystrophy, to name just a few. It’s great to know that we can help raise money for these challenging situations through food, wine and laughter.

• At these events I’ve been on a Rocky Mountain oyster kick. Having grown up on a ranch in Oregon, I am no stranger to these testosterone power packs of delicate “love” meat! Bull’s balls, that is! It’s become very hip to use all parts of the animal these days to show our culinary prowess and not let any bit go to waste, as our ancestors have taught us. It is no longer fashionable to use the expensive cuts yet make great dishs with the peasant pieces. As usual I wanted to take that to the extreme and I believe I made many a mountain oyster fan at these charity events. Of course, I would like to offer my apologies to those who did not know what they were eating. Now I didn’t just throw some dish together to “shock” people with this “extreme cuisine." The dish was awesome, consisting of: whiskey-flamed oysters (this way I could call them "great balls of fire") with balsamic and blackberry syrup, and bitter greens with a bone marrow vinaigrette (we also called the dish “bone and balls”) with duck fat croutons.

• Met chef Judd Canepari at Mama’s Kitchen — not as warm as Steven Rojas!

• I love you San Diego Magazine Readers for voting the Oceanaire Best of the Best (Money No Object) and Best Seafood — Readers, Critic’s and Editor’s choice! The Best Chef voted on by you all was the greatest compliment I have ever had. The customers are the ones we love to please and, most importantly, pay the bills. To all of you who voted for us and me, “free crab cakes for everyone!” STOP! Just kidding, but I would love to say hi and thank each one of you personally, so be sure to stop by and ask for me.

• A few sad things to mention: Steven Rojas has left El Biz, and your choice for best new restaurant, Crescent Heights, closed its doors after only six months. Times are tough and let’s wish everyone involved a speedy recovery.

• Best meal I’ve had in ages was at Kitchen 1540 last week. Paul McCabe and Chris Puffer are magical and I suggest you go fall under their spell.

• I’m off to the Aspen Food and Wine Festival for the first time and I couldn’t be more excited. Ill let you know how it goes.

• Next Tuesday I’m taking my Rocky Mountain Oyster to Mikey of the Mikey show. Tune in — it should be hilarious!

Again, sorry to have been gone for so long, but it's great to be back!

Brian Malarkey

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