Tony & Tucci
Hello Foodie Friends & otherwise curiosity seekers, Many of you have commented on, and sent questions about, the image of me and two of my favorite food dogs…Anthony Bourdain and Stanley Tucci, although many of you didn’t recognize ‘The Tucc’ from a photo take from his latest role in ‘The Citadel’….big switch from ‘this Zucchini pasta changed my life’ to his latest ‘Say Hello to my little friend’ persona. A few of you even, and God bless you, thought that, even amidst the current AI world that we are now learning to live in, this was an actual photo taken…..I only wish that were the case. When Tony hit the public scene early on in his career with his ‘Kitchen Confidential’ book, I quickly identified with him and his bravery and willingness to show, a sometimes gritty, behind the scenes look at what it was really like to be a kick-ass line cook in a busy restaurant. Early one in my career I was one of them…I thought of myself as a sauté gunslinger…’Fistful of Dollars’ style. I’m still proud to say that I met few cooks back then working the line who could match the speed and accuracy of my skills. Warning here… not so humble brag …no wasted motion, I loved being ‘in the weeds’ for 2 hours and of course after my shift I enjoyed a 3 fingers of Anejo tequila while I slowly came down from the natural rush and high that this experience created…not a big surprise how many cooks are heavy drinkers….I was one too…just not any more. But back to the dogs I admire. Stanley spoke of Anthony Bourdain with real admiration, warmth, and humility. The clearest picture from sourced material shows three key truths about how Tucci viewed him: Like me, Tucci considered Bourdain a hero Tucci explicitly called Bourdain “a hero of mine” and credited him with opening the doors for anyone who wanted to explore food and travel on camera. 2. He respected Bourdain’s mind, storytelling, and bravery Tucci said he “knew Tony a bit” and described him as: “an incredible mind” “a real raconteur” “a great explorer” He emphasized that Bourdain was far more adventurous and brave than he was, and that his own show was intentionally different rather than an attempt to replace Bourdain’s legacy. 3. He rejected comparisons and refused the idea of being “the next Bourdain” Even as critics and fans compared Searching for Italy to Parts Unknown, Tucci pushed back, saying he would never try to take Bourdain’s place. He insisted the world is big enough for multiple voices in food‑travel storytelling. Tucci’s comments consistently carry a tone of deep respect, gratitude, and deference. He saw Bourdain as a singular figure — someone who changed the landscape of food and travel television and made audiences “a lot happier.” He spoke of Bourdain the way one speaks of a distant constellation — a bright, wandering star who mapped the world with appetite and honesty. He called him a hero, a mind that moved like a knife through ripe fruit, sharp, curious, unafraid. A man who tasted the world not to conquer it, but to understand it. “Tony was braver,” Tucci admitted… as if bravery were a spice Bourdain carried in his pocket. And yet, in the glow of a shared legacy, Tucci doesn’t try to fill his shoes. He simply walks his own road — slower, more lyrical, more wine‑soaked — but always with a quiet nod toward the man who came before. Two travelers, two storytellers, our world made richer because they passed through it. And so now you know why the photo of the three of us together, inspired and created by my dear friends Ali & Jackie, means so much to me that it hangs in the lobby of Tavern at the Mission and below the computer screen in my home office. I love to be able to consider the three of us as culinary ‘Brothers in Arms’. RIP Tony….Rock on Stanley… David 2.0 and Sous Chef Tino
Chicken Fried Steak
Hey Foodie Friends, As I think many of you know by now, I grew up in the wide-open, mostly quiet Midwest…Michigan to be exact. Where summer suppers meant bringing home fresh corn on the cob from roadside stands set up in front of the growing fields, shucked in the back yard under shade trees on the picnic table, then briefly boiled so as to still be a bit crunchy, and lastly basted in salted butter that made them taste like you feel when you know someone loves you. After the feast there was often Mom’s homemade apple or berry pies still slightly warm from the oven, sitting on the window sills, attracting honey bees, that God forbid, never leave us as they play a huge part in keeping us all fed and alive…awaiting a large and proper scoop of vanilla ice cream…yeah, if you’re asking…those memories really do still live within me and for some reason, the older I get the stronger and more frequently I visit them. But at an early age, curiosity pulled me farther. First to NYC, where I got my first taste of fine French cuisine…where I learned to respect the discipline of the brigade of line cooks who often swore at me in French for the mistakes this ‘DSK’ from Michigan made, to their reverence for butter, and the poetry of the perfect sauces they meticulously created each morning. Then later to Italy, where I discovered another level of joyous cooking not necessarily shared by the French….loud kitchens, laughter, and ingredients that didn’t need fixing because they were already beautifully singing out just in their rawness. So, my heart is, and I cook in, the intersection of all three places: the heart of the Midwest, the technique and coaxed flavors of France, and the joyful, sharing soul of Italy. I like to think my food is honest, generous, a little nostalgic, and always rooted in the belief that the best dishes tell the story of where you’ve been when shared with others. But right now, I’m wearing the big ass, beautiful, black Stetson cowboy hat the my dear friends Mike & Nancy Thompson bought be for my recent birthday because I’m cooking up a classic breakfast dish that rolls from Arizona, through Texas and into the deep Southeastern states…I’m talkin’ bout ‘Chicken Fried Steak & Eggs’. Now, full transparency as the political candidates all like to spout, I’m not a big breakfast guy…but…very rarely on the weekends, after a few 5:00 AM cups black French Roast coffees have left me buzzing, I’ll develop a late morning appetite and there is one dish I find myself jonesing for. Now the typical steak served in this dish is a sorry-ass cut of top or bottom round that is pounded and needled to death sold as ‘cubed steak’. As I was writing this post I started wondering where that term came from and discovered that some genius claimed that the name came from “the distinctive, crisscrossing pattern of indentations left on the meat during the tenderizing process”…Wow…now isn’t that some romantic marketing language…doubt that this brother is still employed by the meat people. (As a side bar however, there is something to be said for culinary wordsmithing….the lowly ‘Patagonian Toothfish’ went from selling for under $20 a pound decades ago to the current $50 a pound price at Gelson’s after switching the name to what is now known as ‘Chilean Sea Bass’…seriously people?) Anyway, back to the dish at hand. I prefer to use filet mignon for this dish for a number of reasons. Firstly, after cutting the beautiful perfectly symmetrical filets from the heart of the tenderloin, there is always the tail piece left which is very thin and not suitable as a steak so at my Taverns we cut it into small cubes, skewer, and grill it and served with pearl onions, mushrooms and napped with Bearnaise sauce, it becomes one of our most popular appetizers. Secondly, being the most tender cut of beef, it lends itself perfectly to pounding into a flat disc and can be flash fried to create the delicious crust that this dish is famous for, while still being pink and moist on the inside. The last crowning detail for this dish is always some type of pan gravy, often made with a dash of coffee….no thanks…I’ve tried that and already have already had my share of life’s bitterness. I’ve always said that the reason my Fried Chicken is the #1 selling entrée is because of the thyme gravy and it’s also a perfect fit for this dish. Served with a couple sunnyside farm fresh eggs and crisp tater tots* and you’ve got yourself one helluva satisfying breakfast and, coincidentally, it’s available every weekend this month for lunch and Sunday Brunch at my Tavern at the Mission. Tino & I hope you swing by and give it try…promise you will not be disappointed. P.S. *I have to tell you about tater tots and a lady who had recently dined with us and wrote a Yelp review about her Avocado Toast Bennedict. She said she would have given us a 5 star rating except for the ‘yucky’ tots served, a term not normally associated with qualified restaurant reviewers, so instead she gave us 4 stars. HEY LADY…dissing on tots just seems un-American. Did you know that there are 5.7 billion or 70 million tots sold each year in the US? Fun fact…they were developed in 1953 when American frozen food company Ore-Ida founders Nephi Grigg, Golden Grigg and Ross Erin Butler Sr. were trying to devise a recipe to use leftover slivers of cut potatoes that would otherwise be thrown away. They chopped up the slivers, add flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture…..and now you know. You’re Welcome…. D 2.0 & T
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!
