Store Hours
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Monday to Friday 9:30am - 9:00pm Saturday & Sunday 9:30am - 6:00pm Great News! Cookware and Cooking School 2011 Kitchenware Retailer of the Year 1788 Garnet Ave. San Diego, California 92109 (858) 270-1582 1-888-GR8-CHEF www.great-news.com |
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Greetings!
April showers bring.... Marseille, the new Le Creuset color! We are featuring the Marseille Le Creuset Braiser perfect to be used for Katherine Emmenegger's April Recipe.
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Great News! Goes Out..... JRDN
The Great News! Goes Out article will feature Kristin (Cooking School Director) and Kelsey (Cooking School Assistant Manager) as we sample various dishes around San Diego. Please feel free to email us at customerservice@great-news.com to recommend any restaurants you would like to see featured.
We decided to stay local in Pacific Beach going to JRDN (pronounced Jordan) Restaurant at the Tower23 Hotel. JRDN offers an oceanfront dining experience which focuses on all natural, local meats and sustainable seafood. The restaurant has a casual and sophisticated ambiance where you are able to enjoy the beautiful ocean view while sipping on a JRDN signature cocktail. We simply couldn't pass on sitting on the patio where we were able to enjoy the priceless San Diego sunset.
We knew coming to JRDN, that seafood was a must so the first dish we ordered was the Pimenton Marinated Ahi Tuna Crudo featuring a saffron crème fraîche, pea shoots, shaved sugar snap peas and Meyer lemon. The dish speaks for itself and the Ahi Tuna doesn't get any fresher than this. The plating presentation is a piece of art. The Ahi Tuna was topped with crushed pink peppercorns, which added just a hint of spice.
Braised Pork Belly was next; consisting of daikon, dates, apple butter and hazelnuts. We were interested in trying this dish because of the unique ingredients that were chosen to go together. Daikon is a Japanese root, which has a mild flavor. The pork belly was crispy and the apple butter provided the perfect sweetness to the savory dish. The hazelnuts added a crunchy texture and a bit of richness. The portion size was just right!
The JRDN Lobster Pot Pie is definitely not your ordinary pot pie as it is deconstructed with a generous portion of lobster claw and tail meat. Along with the lobster the dish comes with a pea trio, pearl onions, lobster cream and a puff pastry. The dish was playfully presented and very colorful. The pea trio was sweet but complemented the lobster. It was nice to try each ingredient by itself but even better when you scooped them all up for one bite.
We normally do not get dessert but the view was so beautiful we wanted to spend all the time we could at JRDN. We were served a Carrot Cake and a Chocolate Panna Cotta. Carrot cake is usually paired with the classic cream cheese frosting but at JRDN it can stand alone offering a light, whipped cream cheese frosting. That is not where the dessert ended; drizzled over the cake was maple syrup topped with crunchy candied nuts (try this next time on your homemade carrot cake). The chocolate panna cotta was almost like a chocolate mousse. Underneath the panna cotta was a homemade cookie giving a crunch to the light dessert.
We hope you come out to give JRDN a try. You won't be disappointed.
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April Recipe
BRAISED HALIBUT OVER RED QUINOA WITH SAFFRON SAUCE AND SCALLION OIL By: Katherine Emmenegger C.C.C. Preheat the oven to 400° F. Scallion Oil 1/2 cup extra-virgin olive oil 2 scallions/green onions, root ends removed, washed, dried well, and cut into 3 inch lengths In a small pan over moderate heat, heat the oil; about 2 minutes. Add the scallions and stir 10 seconds. Transfer from the heat to a small bowl; cool to room temperature and remove the scallions. Transfer to a storage container and refrigerate until needed. Before serving bring to room temperature. |
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Le Creuset Marseille Braiser 5qt 
This updated kitchen classic enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset's braisers blend the best of the past with the latest innovations in comfort and functionality.
Also comes in Flame, Caribbean, Marseille, Red, Fennel, Cassis, Dijon. Our Price: $284.94 Compare At: $375.00 |
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Cappie's Healthy Tip
To cut down on fat when sautéing foods, use a quality non-stick pan like Scanpan. Lightly brush oil on food, place in hot pan and sauté. If sautéing vegetables toss with oil before putting in pan. When more moisture is needed use wine or reduced sodium broth instead of more oil.
~Cappie Geis
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Upcoming Events
Food Blogger Bake Sale Saturday April 28th, 10AM- 2PM @ Great News! This event benefits Share Our Strength's No Kid Hungry Program. Scanpan Event- Free & GIVEAWAYS Saturday May 12, 10-11:30AM AND 12:30-2 Recipes: Grilled Garlic Citrus Rosemary Shrimp; Grilled Beef Sliders; Jade Fried Rice; Fruit Cobbler; Bacon Mac and Cheese; Caprese Quesadilla and Spanish Egg and Potato Tortilla. Wusthof Knife Sharpening Event! Saturday June 9, 11-1PM FREE Wusthof Knife Maintenance & Seminar Saturday June 9, 2-4PM $10 New One Hour Demonstrations At Great News! Each For $15 Each demonstration focuses on how to optimize your usage of the featured equipment. Students will be given a tasting sample from the product being demonstrated that day. Swissmar Raclette Party Grill Demonstration
Wednesday, April 25th @ 10:30AM
Kitchenaid Attachments Demonstration
Wednesday, May 2nd @ 10:30AM
Food Processor Demonstration
Wednesday, May 30th @10:30AM
Juicing Demonstration
Wednesday, June 20th @ 10:30AM
Ice Cream Maker Demonstration
Wednesday, July 11th @ 10:30AM
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