Welcome to our blog – A message from Managing Partner David Wilhelm

David WilhelmJFat Events14 Comments

I am very pleased to introduce you to our new J-FAT ‘Booze & Bites’ blog where we invite you to join us for my weekly musings about food, drink, recipes, news, seasonal specials, and a fun celebration of the rich cultural, culinary heritage of America.

I grew up in Michigan where there were four very distinct seasons and while in SoCal we don’t have a dramatic change in our weather patterns I still like to tweak our menu twice a year offering both a Spring-Summer and Fall-Winter version. This week our new roll-out includes one item that shouts summer…

OUR HERB ROASTED TOMATO BISQUE —
Topped with a fresh basil, garlic and EVO drizzle and served with a warm wedge of crispy Parmesan toast

tomato-bisque

It’s made from a vegetable stock base and finished with a touch of cream so it’s both healthy and it satisfies our vegetarian friends.  Originally introduced on our summer menu in San Diego when we opened in 2010 it became an immediate favorite, so much so that our guests have started asking about it in April each year, wanting to make sure it’s going to be on the summer menu! My original version of this soup was served at my ‘Kachina’ restaurant, a contemporary southwestern grill that I had operated downtown Laguna Beach back in the 80’s. It was a spicier version that included spicy chorizo sausage and smoky chipotle chiles and it was our most popular starter.

Speaking of spicy we‘ve also introduced a unique new pasta dish to the menu that has a little touch of the old Southwest. It’s made with shrimp braised in a creamy tequila and green chile pesto sauce tossed with fresh pasta and garnished with Parmesan cheese chile-spiced toasted pumpkinseeds…

Tequila-Shrimp-PastaFor now, this has become my favorite pasta but you be the judge…

Thanks for listening JFATheads…until the next time…Get in Here!

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  1. niki

    Soooo excited to read David Wilhelm’s blog! I can’t wait to get all the inside tips and notes about his life as a chef and restaurateur… Keep up the good job #DavidWilhelm!

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    Thanks for your comments. Unfortunately, I don’t know of any online communities.

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