Let the Good Times Roll!

Introducing San Diego Magazine's newest blogger, Brian Malarkey

Oh Yes! San Diego Magazine has invited me to share some of my stories about the local dining scene. What a great way for me to let you know what’s happening in and around town at some of our favorite restaurants. This is going to be my forum and your forum — to discuss, gossip and, in general, “talk some Malarkey.”

“Getting to know you, getting to know all about you”

How 'bout "Getting to know me"?

• Executive chef of the Oceanaire Seafood Room

• Finalist on Top Chef, season three as seen on Bravo

• California Restaurant Association’s 2007 Chef of the Year

• Proud new papa to “Cowboy Boots Malarkey”

• Weekly TV segment on San Diego 6 every Friday

• Charity “do gooder”

• Pseudo-celebrity

• ADD-afflicted wild child

• Enjoys a good bottle of Sauvignon blanc

• Talks food, eats food, dreams food

• An instructor, a laugher, a prankster, a media whore

• A fair-weather Chargers fan — but I will always love the ponies at Del Mar

I started the week conducting a cooking class at Great News in PB: If you haven’t taken a class there, you’re missing out. This particular class was “Garlic Overload.” And after testing all of the recipes, my wife, Chantelle, will agree: “One man can have too much garlic.” My skin was burning for about three days ... I usually take my assistant with me, who’s kind of a legend on the cooking class circuit: Tony “The Guy Behind the Guy” Torres. Most people assume he’s the guy behind the guy because they think he’s the rat in the hat from Ratatouille, but the truth is a little more obvious — and if you see him running around Hillcrest, be sure to say hello ... Take a look at each of the class schedules at The Prado, Cooking with Class, Macy’s, and, of course, Great News. Sign up and come join us for a night of good drinks, fun food and lots more Malarkey.

Almost forgot: On this same day I taught cooking class at Great News, my partner of four years, my friend, my mentor Michael Mitchell gave his notice at the Oceanaire. He’ll be leaving to head another of San Diego’s busier restaurants. More news to follow ... And the new baby! Thank the gods of the mighty Cheesecake Factory, mom-in-law was in town to make sure baby Boots got acclimated to his new world, because this new papa is busy. Now don’t think I’m shallow and not willing to be there for my wife and new baby. (Yes, our first.) Boots decided to show up like last year’s frost — three weeks early.

The next day, I cooked for 24 VIP guests in La Jolla at a $25 million estate. Some of the kindest people in San Diego came to support Matt Wilhelm of the Chargers, who was kicking off his new charity, the Tackle It Now Foundation. Guests included some of our more famous local athletes, with names like Chambers, LT and Castillo. With grapes from Chalk Hill and 24-ounce “tomahawk chops” glazed with Courvoisier, our “party” can be seen in the pages of San Diego Magazine in December.

After all that, I decided to put in a relaxing 12-hour work day at Oceanaire.

Tune in next blog and I’ll tell you how I finished the week ... and bring you more restaurant Malarkey.

 

BRIAN MALARKEY'S GARLIC OVERLOAD

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."  — Alice May Brock

All recipes are designed to serve four

Roasted Garlic and Wild Ramp “Leek” Soup:
5 each        Bulbs of garlic 
1 each        Leek bulb — white part chopped

Garlic Confit:
Use as many garlic cloves as you like and in a sauté pan or pot cover with olive oil and cook over low heat until the garlic is soft and lightly golden brown.

Garlic and White Anchovy Vinaigrette with Mixed Greens:
1 each            Roasted garlic cloves
3 to 4 each    White anchovies

Garlic-Rubbed Top Sirloin:
4 each        Top sirloins
4 each        Garlic cloves – chopped
1 tsp            Thyme
½ cup          Olive oil
Salt and aepper

Lemon Garlic Prawns:
1 stick        Butter
10 each     Garlic cloves – chopped
2 filets        White anchovies
3 tblsp        Lemon juice

Garlic Potatoes:
3 each    Yukon gold potatoes
½ stick    Butter
½ cup     Cream
Salt and white pepper

Do you like what you read? Subscribe to San Diego Magazine »