Anthology

An Interview with Deana Martin

By Casey Pukl

Daughter of the legendary Dean Martin, Deana, is no stranger to the spotlight her father once held. An accomplished actress, singer, songwriter, and actress, Deana has dedicated her life not only to creating her own art but also to keeping her father’s legacy alive.

I had the chance to catch up with Deana and discuss everything from her book and upcoming film to her latest recording project scheduled for 2013! Read on to find out what she’s been up to and what San Diegans can look forward to about her upcoming show at Anthology tomorrow night!

CP: It’s amazing to see how much you’ve kept your father’s legacy alive. Can you talk a little about the show you’re bringing to Anthology?

DM: Excellent, first of all, I’m singing the greatest music ever made from the American Songbook, along with some of my father’s favorites songs like “Volare” and “That’s Amore” and “Memories are Made of This” along with tunes from my uncle, Frank Sinatra. There will be lots of stories and humor, and I’ll also have a video of my father and we’ll sing a duet together.

CP: That sounds amazing!

DM: Yes, it’s absolutely amazing, and there’s also home movies and photos that play while I’m singing, and the song is coming out on my next album— I mean CD [laughs]! It’s just a fun show with great music, fabulous musicians; Kelly Park is my musical director, and it’s just the kind of show that everyone wants to see. Read the rest of this entry »

From Cocktail Hour to Dessert

By Casey Pukl

Right next to avocados on the list of California’s signature produce, you’ll find figs. One of the first fruits to ever be dried and stored, all of the figs now used in the US actually come from California. These delicious little fruits are actually fat, sodium, and cholesterol free and full of fiber, so they’ll keep you full! They’re great to toss on top of salads for a little sweetness or even to broil and top with ice cream as a dessert! This week, Executive Chef Kristen Burman, Pastry Chef Jamie Crone, and bartender Claude Grove share some of their favorite ways to prepare figs!

Organic Quinoa-Stuffed Baby Quail 
Grilled Local Figs, Fig Gastrique

Burman’s latest creation is not only elegant for any occasion, but it’s incredible easy to make. First, she starts by cooking up some quinoa according to the instructions on the box. Stuff the bird with the quinoa. Then, take your quail and tuck the legs into the cavity, and pull the wings back. While this step isn’t necessary, Burman notes, it looks great!

Next, season the bird with oil, salt, and pepper, and bake at 375 degrees until the stuffing inside reaches 140 degrees.

While the bird is cooking, slice the figs in half, toss with some oil, fresh chopped herbs, salt and pepper.  Lightly grill on both sides until they slightly caramelize.

The gastrique is made by reducing fig vinegar with a bit of sugar and chicken stock. To plate, lay out the figs skin down, drizzle with gastrique, place the bird on top, and drizzle the rest of the gastrique on top.

Homemade Fig cookies
Orange-Walnut Ice Cream, Caramel Sauce, Bruleed Fresh Figs Read the rest of this entry »

An Interview with John Kay of Steppenwolf

By Casey Pukl

This Saturday, Anthology and KGB team up to put on the ultimate Classic Block Party, KGB StreetBeat! Some of the most legendary names in classic rock signed on to play this year’s event, and John Kay & Steppenwolf certainly got us excited!

After performing a “farewell” tour the year of the band’s 40th anniversary, Kay decided he wasn’t quite done taking listeners on a “Magic Carpet Ride” just yet. Read on to find out why he’s still performing select hand-picked shows each year, what he’s dedicated his time to, and just what his special connection to San Diego is.

CP: I’d love it if you wouldn’t mind updating our readers about what you’ve been up to lately with the band. I know you did a Farewell tour a few years ago, but you continue to play a bit. Read the rest of this entry »

An Interview with Michael Kaeshammer

By Casey Pukl

Not only is Michael Kaeshammer an incredible singer, songwriter, pianist, arranger, and more, but he also makes a mean gnocchi, and is a food enthusiast (thus making Anthology the perfect home away from home)! These are just a few of the things I learned about this upcoming Anthology artist after a great chat Friday morning.

See what he had to say about his latest DVD/CD release, his arranging process, and just why Anthology was one of his favorite places to play last time around!

CP:  I just watched the preview of your latest DVD, and I am super excited for your show here.

MK: Yeah, I’m excited too! It’ll only be the trio though— not that full band from the DVD. It’s still going to be just as tight.

CP: You’ve been playing with this rhythm section for about how long now?

MK: About 5 years now. It’s so much fun to tour with these guys because we’re all best friends. It makes everything from playing music to traveling to eating food so much easier.

CP: Tell me a little bit about your new DVD/CD combo that you released this past Valentine’s day. Read the rest of this entry »

Sweet, Spicy, & Everything In Between

By Casey Pukl

I’ve long been a firm believer that peppers make anything prettier. It’s true! They’re colorful and come in such a wide variety of flavor profiles that it’s hard to argue against using them. From sweet red peppers to spicy habanero, these nightshades are always a great option. Did I mention they’re also rich in Vitamin C?

This week, the Anthology kitchen and bar staff has created two delicious pepper options that are sure to please.

Basque Pieperade 
Sunny Egg, Picholine Olives

I don’t think it’s possible for me to love anything more than I love a runny egg yolk— on a pizza, vegetables, pasta, you name it! “Put an egg on it!” would be the name of my Portlandia sketch.

For this dish, Burman has taken a classic French dish and put her signature spin on it. It’s simple, delicious, easy to make, and incredibly colorful.

“Pieperade is a classic French dish that originates in the Basque region,” she says.  Originally made with green peppers, Burman decided to use three colors to brighten it up.  Piperade often refers to just the pepper component of the dish, but it is often served with the sunny egg.

First, Burman julienned the peppers, onion, and tomatoes. She also chopped some garlic to add. Put a little olive oil in a pot, add the vegetables and golden raisins, then stew it on medium-low heat for about 20-30 minutes. Finish it with a splash of sherry vinegar, and season with salt and pepper.

Top it off with a sunny egg, break the yolk over it, and enjoy at any time— brunch, lunch, or dinner!

Sgt. Pepper
Creator: Erik Ridout

Honey Mango-Melon Vodka
Jalapeno
Agave Nectar
Mango Puree
Fresh Lime Juice
Lemon-Lime Soda

 Instructions: Muddle jalapeno, agave, lime juice, and mango puree together. Add vodka and ice, shake, then pour over ice. Top with half lemon-lime soda, half soda water. Garnish with lime wheel, cilantro, and jalapeno spear.

Barman Erik Ridout has been with Anthology for two years, and his un-ending enthusiasm has been contagious. “I couldn’t ask for a better work environment,” he says.

“What I love most about bartending here is that our staff is so creative. All of our cocktails contain fresh, homemade ingredients, and I love that we’re all given the opportunity to explore endless flavor combinations. It’s inspiring!”

Speaking of endless flavor combinations, Erik was inspired by one of his favorites in the creation of this week’s feature— Sgt. Pepper.

The combination of spicy and sweet has long been a favorite of foodies everywhere. This drink marries the two perfectly. The jalapeno has the perfect amount of spice to not be overpowering and unpleasant to drink. The sweetness of the mango puree is simply divine.

Be sure to come on down and give these specials a try! We’re open for lunch from 11-2 (and we all know it’s 5 o’clock somewhere) so be sure to spice up your Friday with a cocktail!