Am I Turning Italian?
Hey Foodie Friends, To kick things off with my new style of posts here, most recently many of you have commented curiously about my recent focus on Italian foods, especially with my recently introduced ‘Tucci Night’ at Tavern at the Mission…is 2.0 turning Italian? In order to best explain this, I think a little background as to how I even ended up in this business might shed some light on my current state of mind. My passion for food started when, as a teenager I first recall one snowed in winter night reading my Mom’s ‘A Treasury of Recipes’ Cookbook by Vincent Price….why in the hell a Michigan Mom had this book I regret I never bothered to ask, but I was fascinated by all the exotic recipes that he had included from restaurants he and his wife had visited around the world. That, combined with the fact that my Mom, Cassie as she was called, prepared 3 meals a day for her husband and 6 kids (she was also called Saint Catherine) meant the kitchen was always filled with wonderful, cooked from scratch smells that helped set the stage for me eventually becoming immersed in a life that was all about food, although it wasn’t until years later that I realized that was how the seeds were all planted in me. Jumping way, way ahead now…like 15 years… (maybe I’ll share what happened in the interim period at a later date) when I opened my first restaurant Pavé in CDM in the early 80’s my menu expressed my love and fascination with French Cuisine, albeit with a California flair, whatever that was supposed to mean. But about a year after opening I became smitten with the whole ‘Contemporary Southwestern Cuisine’ movement as popularized be a handful of Chefs in LA, Dallas and, of course, Santa Fe. I began offering a separate specials sheet each night featuring some of my takes with items like BBQ Duck Saddlebag, Sweet Corn & Shrimp Tamale, Black Bean Cake topped with Grilled Spanish Gambas. Although I was unaware of this, one night Larry Cano, founder of El Torito, dined with use and a week later I received a call from his office asking if I would be willing to meet with him at their corporate offices. Very curious about this, I of course gladly accepted the offer, during which Larry explained to me that he was looking to develop a next generation restaurant that embraced the types of dishes I was creating at Pave. Long story short, he offered this ‘DS’ gringo kid from Michigan the title of Director of Concept Development and the carte blanche opportunity to create what eventually became the El Torito Grille, the first of which I opened in Fashion Island in the mid 80’s. Larry was a kind and gentle man with a great smile and love for his culture and he provided me with a springboard that led to an amazing 45 year career in this business. I considered him a dear friend and will forever be in his debt for what he offered me. Fast forward, I got a case of the happy feet and after 4 years at ET left to open my own Southwestern concept in downtown Laguna Beach…Kachina. After that I opened multiple concepts initially in the OC but eventually in San Diego and LA County as well. Never having been to Europe until later in life, I eventually enjoyed trips to Paris and Tuscany, and while I loved and knew all the traditional dishes of the French Bistros and Brasseries, my first exposure to Tuscan cooking took me quite by surprise. Growing up in the Midwest, Italian food pretty much was all about ‘heavy red’…don’t get me wrong, I love a good spicy meatball as much as any of the dudes on the Jersey Shore, but the simplicity of Tuscan cooking was not something I expected. Eating in Italy, especially Tuscany, does tend to feel healthier and cleaner, and there are real reasons for that. The magic isn’t mystical; it’s cultural, agricultural, and deeply tied to how Italians think about food, time, and pleasure. cuisine is built on fresh ingredients, simple preparations, balanced meals, and portion sanity — which naturally makes it feel cleaner, lighter, and more nourishing. Freshness is their religion…they are obsessed with things like Produce that’s in season Fish that was swimming yesterday Herbs picked that morning Olive oil pressed locally When the raw quality of ingredients are that good, you don’t need heavy sauces or processing. The food tastes alive on it’s own. It’s about a minimal number and maximum flavor of the ingredients in dishes…cooked simply and lightly seasoned. I have a record of often criticizing some Chefs for having way too many ingredients in a single dish as if trying to show how creative they are. Tomatoes + basil + olive oil + salt. No preservatives, no mystery ingredients, no “cream of something” shortcuts. Olive oil over butter, although there is a big difference between north and south….EVO is big in the South…butter often used in the North. I think we all know that extra‑virgin olive oil is, anti‑inflammatory, rich in antioxidants and heart‑healthy and is the backbone of Italian cooking. Italians eat vegetables: before the meal (antipasti) during the meal (contorni) mixed into pastas and soups It’s not a side thought — it’s the architecture of the meal. I mentioned portion sanity earier…pasta is portioned, not piled In Italy, pasta is a first course, not a trough, 4–5 ounces, not 10 and it’s balanced with vegetables, seafood, or lean proteins. It’s a pleasure that can be indulged in without worry of being excessive…moderation in all things right? Their proteins are by and large, lean and simple with lots of fish, beans, eggs, chicken and cured meats but in small amounts. The one exception to be sure is their porchetta which must be occasionally enjoyed as I did once in my backyard rotisserie. The is very little
Derby Day
Hello Friends, Yesterday’s Derby Day at TATM felt like pure magic. From the moment we opened, the patio filled with color, laughter, and that unmistakable Derby sparkle — elegant women in whimsical fascinators, and one unforgettable gentleman in a peacock ensemble that could have graced the cover of a magazine. The Juleps — mint, peach, blackberry — were flowing like we had a direct line to Kentucky itself. The spicy Southern Pimento Dip became the unofficial star of the afternoon. And by the time the horses lined up, the Tumbleweed Bar was shoulder‑to‑shoulder, roaring, laughing, and rocking.Valentino made his rounds, of course, offering charm and smiles to delighted guests. Thank you for gathering with us to honor a tradition that stretches deep into American history — older than the race car, older than the Indy 500, older than so many rituals that define us today. When we created Tavern at the Mission, we hoped to build a place that felt like the taverns of early California — a true meeting place, a home for stories, laughter, and connection. Yesterday reminded us how beautifully South County has embraced that vision. Shall we saddle up and do it all again for the Belmont Stakes on June 6?
Cowboy Bourbon
Given the increasing popularity of Bourbons, especially among our cowboy friends in San Juan Capistrano, we recently introduced a new Bourbon list including flight tastings and the introduction of a line of of Texas produced Garrison Brothers Bourbons. They have an interested story that I thought I’d share with you. The Garrison Brothers is the story of one stubborn Texan, a scorching Hill Country Ranch, and a dream to make the first great Texas bourbon….long before anyone thought it was possible. What began as a financial collapse and a wild idea turned into one of the most respected craft distilleries in America. Last year I had a guest come into my Tumbleweed Bar and ask if we had Cowboy Bourbon. Welp, I had never heard of it but I started researching it and was introduced to the history of Garrisons Bourbon. As a result I developed a new Bourbon list featuring 5 of their different bourbons including the rare, hard to get, ‘Cowboy. Several months later, I was told that founder Dan Garrison was going to be in Orange County and was asked if I’d like him to come by and talk to my staff about his history and their delicious bourbons…I jumped at the chance. When he visited us he explained that he didn’t know anything about how to distill so he spent some time in Kentucky touring distilleries and asking questions. He then returned to his small ranch in Hye, Texas, built a barn and started with Texas grain, rainwater and scorching heat. He said the heat became both his enemy and the secret to his success. Barrels exploded, bourbon evaporated, and he ran out of money four times. But….the same heart also accelerated aging…it took one fifth the time that it does in Kentucky. The Cowboy bourbon started out actually as an accident. Early on, several barrels weren’t meeting their distillery standards. They were high-proof, wild, and inconsistent. Dan instructed that they dump them into a stainless-steel tank and that they would “figure it out later”. Months passed and one day Dan pulled a sample….everything had changed. The bourbon had mellowed, transformed, and become something quite extraordinary….rich, sweet, powerful and shockingly smooth for its proof (140+). That accidental blend became the first Cowboy Bourbon. Since then is has developed a cult following among collectors and whiskey nerds. It is unfiltered, uncut, and bottled straight from the barrel. Most bourbons at 140 proof taste like jet fuel. The Cowboy tastes like dessert with a kick. It has a limited annual release often selling out immediately. A collector’s item with bottles sometimes line up for days A symbol of Texas whiskey’s bold identity. A multi-award winning spirit earning Platinum and Gold Medals across major competitions. In closing, we have a half bottle left of this year’s allotment so it won’t last long but if you’re willing to part with $80 for a glass, it’s an experience you won’t soon forget…strap in and step up! David 2.0
Tucci and Cowboy
Good morning.. Sorry that it’s been a while since my last post but I’ve been busy working on new dishes for one of my new favorite nights at Tavern at the Mission….Stanley Tucci Night! Each Wednesday I get a chance to share my love, and Stanley’s, for all things Italian. I feature one entrée, appetizer and 3 pasta dishes each week along with my favorite desserts….Affogato! The other night we all love is Cowboy Thursdays which give the cowboy or cowgirl in each of us a chance to put on our hats, boots and duds and hang out on our patio and Tumbleweed Bar. Just wearing your cowboy hat entitles you to drink half off all night….yep…that means wine, beer and cocktails. I have a great country western playlist that we crank up and a great time is had for all. Before I go, I’ve received many requests about recipes so look for some of my restaurant and home version favorites in future posts. Also, if you’re not signed up as a VIP-Eclub member, please go on our website at www.tavernatthemission.com and sign up for other exclusive privileges and discounts like 25% off all food during weekday lunches and 30% discount on all food on Tuesday Nights… Stay tuned and thanks for following!
Squash Blossoms
Buongiorno my Foodie Friends! I want to chat about one of my favorite vegetables….squash blossoms. These beauties are one of those ingredients that feel like a little culinary secret….delicate, fleeting, mildly sweet, almost floral, and capable of making a dish feel and look instantly special, beautiful and adding a touch of whimsy. They also make people feel like they’re getting something both special and ephemeral and reinforces that the dish they are in is fresh, intentional and tied to the moment. They are used extensively in Italy and Mexico. Known as ‘fiori di zucca’ in Italian, they are used in pastas, frittatas and soups but most often served stuffed with ricotta and herbs, lightly battered and fried…my favorite way or preparing them…I mean, can you imagine a more beautiful, delicate and thoughtful hors d’oeuvre? In Mexico, called ‘flores de calabaza’, they are commonly found in quesadillas, soups and stews. But in America….wtf? The only place you can normally find them is at Farmer’s Markets, which I guess is at least one good thing but I don’t understand why they are not more readily available in our better markets. Yes, they are somewhat fragile, but I can tell you from my personal experience in my restaurants, when properly packed and kept refrigerated, they have a remarkable shelf life well beyond what you would imagine given their delicate nature. So I encourage you all to seek them out at your local Farmers Markets and also start asking the produce managers in your go-to, high end, neighborhood markets to start carrying them so you can enjoy them and impress your dinner party guests. Blossoms Rule! David 2.0
Tucci Night
Hey Friends, This coming Wednesday we start month two of our celebration of all things Italian and who better to focus on but our beloved Stanley Tucci! Each month we will be featuring different Italian dishes but will always include the dish that Tucci said “Changed my life”….Pasta all Nerano. This simple dish, is based upon what I consider one of the most boring vegetables on God’s green earth…zucchini. But to my shock, the first time I tried this recipe I discovered that it transforms this lowly veggie into something quite astonishing, if not addictive as I’ve found myself making it for a late supper at least once a week. I am featuring two new dishes this month. The first is Tortellaccis stuffed with rich, braised short ribs topped with a sprinkle of Parmigiana, napped with a Sage Brown Butter Sauce, and drizzled with a White Truffle Infusion. The second is the classic Fettucine Alfredo tossed with Grilled Mary’s Chicken Breast, Pecan-wood smoked Bacon and Sweet Peas. I hope you can join us for what I call “A mid-week, culinary transport without leaving San Juan Capistrano!” David 2.0
Tucci Night
Good morning Friends, Our Stanley Tucci celebration night continues to grow more popular each week and we’re having a blast as well. While not featuring too many Italian dishes on our menu, For some time, I have harbored a love for all things Italian, especially the rich history of Tuscan cooking. Inspired by my annual trips to Italy and Tucci’s humor and passion, he came up this weekly celebration. As mentioned earlier, some of the dishes are Tucci favorites that were featured on his ‘Searching for Italy’ series but many are my interpretation of his Italian faves. Whatever you choose I’m sure you’ll enjoy…Mangia!
Tucci, Cocktails & Specials
Hey Friends, Lots going on this week with the launch of our new March specials, Stanley Tucci Night and two new special cocktails. The Gin and St. Germain based cocktail ‘Ooh La La’ is as tasty as it is beautiful and the French Kiss is our in-house mixologist Chelsea’s creative twist on the Classic French 75 with a touch of Vodka and Chambord added to the champagne. As mentioned earlier we are excited to offer two of our most popular specials this month….Steak Diane and Scallops on Squash Blossom Risotto with lobster sauce…delicious and decadent.
Kids and Dogs Welcome!
One of the great things about having a large patio is that we get to see the happy, furry friends that our Guests bring in. It’s no fun for them to sit home alone while Mom & Dad get to enjoy the great outdoors, so we love it when pups, old & new, get to come along and add a little joy to our staff. We welcome them with their own water bowl and some special, human grade, chicken nugget treats with no artificial flavors or preservatives. Our Guests consistently praise the quality of ingredients and how much their dogs love them! We also love 2-legged kids and have created a high quality, special menu just for them that includes a chocolate ice cream sundae with each entrée. So next time you’re thinking of joining us for lunch, brunch or dinner, please remember to include your kids, both 2 legged and 4 legged, and enjoy a family outing together! Your Kid Loving TATM Crew
March Specials
Hey Friends, I’m excited to announce our new March specials. Our Australian Sea Bass preparation was such a hit with you last month that we are happy to feature it again. We also have a special preparation of Scallops, seared and served on a bed of squash blossom risotto napped with a lobster sauce and a still popular retro-American classic…Filet Mignon ‘Diane’ that still gets raves. Joining us for Brunch? Try our new Steak & Eggs offering featuring a Grilled Petit Filet with Bearnaise Sauce and 2 Cage Free Sunnyside Eggs. I invite you to join us next month and if you haven’t become a VIP/Eclub Member I urge you to sign up for exclusive perks and benefits at both my Tavern locations!
