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!
Tavern at the Mission Management Team
Dear bloggers, Again, thank you for your support. We wanted to feature our outstanding management team at Tavern at the Mission.
Stanly Tucci Night
Hey Bloggers, I think we ALL love us some Stanley Tucci so, inspired by his ‘Searching for Italy’ series I decided to celebrate with some Italian dishes, including many of his favorites, on Wednesday nights…Yup introducing ’Stanley Tucci’ Night! Starting March 4th I will be offering 3-4 specials each night available from 4:00 on, many of which aired on Stanley’s shows. Specials will feature chicken, pork and seafood and, of course, some serious pastas. I hope you will join us for this celebration of all things Italian! As a special treat, I am sharing my version of Stanley’s favorite pasta with he claims ‘changed my life’! Ciao!
