Anthology

An Interview with Rita Wilson

by Casey Pukl

It’s not hard to see why Rita Wilson has had such an incredible career in the film side of the entertainment business. Not only is she ridiculously talented (and gorgeous), but she’s also sweeter than a sugar cookie!

I had the chance to catch up with Rita about her debut album of 60’s and 70’s classics that is set for release on May 8th as well as her recent experience on the NBC hit show, “Who Do You Think You Are” in which she learned about her father’s incredible past.

CP: Tell me a little bit about your record! I know it’s your debut, and I’d love to know what really inspired you to go for it!

RW: It was inspired by many different things! I had done the musical Chicago in 2006, which was really very risky and scary. I think we all are confronted with things that scare us and sometimes we do them and sometimes we don’t. I had been offered the role of Roxy Hart, and so I went to New York to go and see the play. During the intermission, I turned to my husband and my daughter, and I said, “No way! This is way too scary! I’m not doing this!” Read the rest of this entry »

An Interview with Griffin House

By: Casey Pukl

He’s been called one of Nashville’s biggest treasures, and I certainly can’t argue with that. Griffin House is a truly gifted singer/songwriter with a knack for pulling at the heartstrings. Don’t believe me? Go listen to, “Only Love Remains” and then we’ll talk.

Read on and find out what Griffin’s latest record is all about, why his fans have great taste, and why $2.25 was enough to get him to quit his day job and give music a solid try!

CP: I know you’ve got a new record coming out, and I love the first single, “The Guy That Says Good-Bye To You Is Out Of His Mind” What inspired this record for you?

GH: Well the record is actually going to be a compilation record of the best songs, maybe like 15 songs, that we’ll release to the fans. It kind of encapsulates the last decade or so of music. “The Guy That Says Good-Bye To You…” has been on a record a few years ago that I made in California. It never got released as a single because the record company wanted to release another song instead, and they never thought that song could be a single. The long and short of it is really that the fans over time really listened and made that my most popular song by far (laughs). So we just decided to let more people hear about it since that seems to be the song that’s really traveling on it’s own and resonating with people. It’s a really special tune. So I kind of hooked up with new management this year after being on my own for a year, and one of their ideas was just to try to get more people to hear that song, so that’s what we’re doing. Read the rest of this entry »

An Interview with Michael Cooper of ConFunkShun

by Casey Pukl

With some interviews, it’s just appropriate to start off with a little mood music; this is one of those interviews. Please enjoy a little slice of the funkiest slow jam in the universe, “Love’s Train” by ConFunkShun, and enjoy my chat with Michael Cooper about the group’s first record in over 25 years, why he says they’ll never stop recording, and how young audiences are keeping the group alive!

Two New Dishes From Under the Sea

By: Casey Pukl

I have a feeling that the ocean views in San Diego have inspired our chefs this week since we’ve got two delectable new fish dishes that are being added to our menu!

Ahi Tuna Tataki
Goma Wakame Seaweed Salad, Spicy Ponzu

Is there anything more satisfying than a perfectly seared piece of incredibly fresh ahi tuna? I would argue that there isn’t. Chef Allison’s latest creation is not only full of bold flavors, but it also boasts an incredible balance of textures that will leave you savoring every last bite.

Piled high with seaweed salad, there’s a great play between the hot and cold elements of this dish. The seared tuna is placed into a delicate dish of spicy ponzu that has just the right amount of heat to really bring out the richness of the fish. The seaweed salad then cools the dish down for a fresh and tangy finish.

This appetizer hits all the right notes, and is a fantastic addition to our spring menu. Read the rest of this entry »

A Hearty Appetizer & Wine Pairing

by Casey Pukl

Kale is the ultimate nutritional powerhouse. Red, green, or purple varieties of this cabbage relative all pack a great punch of beta carotene, vitamin c, vitamin k, and calcium! It also contains a nutrient called sulforaphane which has been shown to have significant anti-cancer properties. What more could one ask for?

There are a ton of ways to prepare kale from stir frying to baking it into chips (one of my personal favorites) or even just eating it raw in a salad or juice. Whichever method you choose, be sure to try Sous Chef Kristen Burman’s preparation for this week’s special.

Kale and White Bean Bruschetta 

Served with shaved parmesan and white truffle oil, this appetizer is light enough to start off your epicurean adventure, yet hearty enough to satisfy your initial hunger pangs. It’s simple, elegant, and incredibly tasty. It’s also very easy to make at home, so for all the beginner chefs out there reading, this recipe is for you!

Start by removing the kale leaves from the stems. You’ll want to cut the leaves into strips. Sautee some diced onions along with your kale, then braise in white wine, chicken stock, and seasonings. Simmer together for 20 minutes, then add a tiny bit of cream and stir until slightly thick.

For the white beans, if using fresh beans, you’ll want to cook them in chicken stock with some sauteed onions and celery. Once the beans are heated, add them to the kale. If you’re using canned beans, you can skip that step, and just add them to the kale! Read the rest of this entry »