Tag: culinary

New Head Chef at Krush Wine Bar & Restaurant

The new Executive Chef at Krush Wine Bar & Restaurant is Wendell Graves. A long time Co-head chef at this venue since it’s opening, Wendell has taken the reigns and spurred new life into the classic menu by adding his unique style to the appetizers, entrées and dessert choices.
Krush Wine Bar & Restaurant is located at 10500 Hageman Rd in Bakersfield, California.
Call (661) 695-8018 to make reservations.

 

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Lobster Puffs

Canadian Lobster claw meat with red bell peppers, red onions, chives, and Parmesan cheese all molded together with Cajun spices and Japanese Panko.

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Caprese Salad

California grown heirloom tomatoes, with fresh mozzarella, pistachio dust, 18 year aged balsamic vinegar, basil pesto, and fried fresh basil leaves.

 

web_DSC2037 web_DSC2027Charcuterie Plate

Chef’s selection of cheeses from around the world, accompanied by Italian salami, prosciutto, Kalamata olives, house made crackers and sherry/brown sugar reduction.

 

web_DSC1836 web_DSC1822Beacon Wrapped Asparagus

California grown asparagus wrapped in apple wood smoked bacon, drizzled with a Worcestershire / brown sugar reduction.

 

Entrées

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8 oz. Wagyu Patty

Grilled Patty with sautéed mushrooms and onions, heirloom tomatoes, iceberg lettuce, on a potato bun. Drizzled with Cajun tomato based aioli.

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Seafood Risotto

Cajun spiced seafood risotto, with white tiger shrimp, blue swimming crab, and sea scallops.

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Wagyu Ribeye


16 oz. grilled wagyu ribeye, bourbon cream sauce and sautéed summer vegetables.

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Tomahawk Ribeye

16 oz. Tomahawk cut Angus ribeye, with sautéed Brussel sprouts and scalloped potatoes.

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web_DSC1744 web_DSC1748Deep Fried Calamari

Breaded calamari, fried with house made French fries, and horseradish/tomato/cream sauce.

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Pork Tenderloin

Roasted Bacon wrapped 8 oz. pork tenderloin, with sherry sautéed Portobello mushrooms, and a spiced mixed fruit compote.

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Swordfish

Grilled swordfish steak with sautéed asparagus and lemon caper Beurre blanc.

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Pan Seared       Ahi Tuna

10 oz. Pan seared Ahi Tuna served with wasabi and soy sauce.

Desserts

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Sweet Cream Cheese Puff Pastry

Deep fried donut puff pastry filled with sweet cream filling. Garnished with strawberry coulis and powdered sugar.

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Sorbet

House made Pomegranate and strawberry sorbet with fresh seasonal fruit and a mixed berry coulis.

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Bread Pudding

Deep fried mixed berry bread pudding garnished with fresh mint and powdered sugar

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French Vanilla Ice Cream

Homemade traditional French vanilla ice cream served with fresh seasonal fruit.

 

©2015 Eric James Swearingen
#ArtofEricJames

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T.L. Maxwell’s Restaurant & Bar

Installed in the early 1920’s this is the Historic Oak Bar


T.L. Maxwell’s Restaurant & Bar is one of the finest restaurants in Bakersfield and is location in the oldest building in downtown transporting customers back in time to the magical atmosphere of the 1940s. It was built between 1895 and 1905. The restaurant has consistently attained the highest marks for service, food and atmosphere from local restaurant critic, Pete Tittl of the Bakersfield Californian news paper.

  • 1421 17th Place
    Bakersfield, CA 93301
    Tue – Fri: 5:30 pm – 9 pm
    Sat: 5:30 pm – 9 pm
  • Phone: (661) 323-6889

_DSC2601Interior of main dinning room

_DSC2603Fabulous selection of fine wines

_DSC2635The classic Cesar Salad

_DSC2668Cajun Crab Cakes with Roulade sauce

_DSC2673Pork Tenderlion

_DSC2688Pork Tenderlion

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Orange Roughy Caribbean with mango, cilantro, and Rum sauce

_DSC2758Chocolate Turtle Dessert

©2015 Eric James Swearingen
#ArtofEricJames

Bakersfield Magazine

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Bakersfield Magazine Cover: Moo Creamery

Moo Creamery is located at 4885 Truxtun Ave. in Bakersfield, CA 93309 (Phone: 661.861.1130)

The shop is quite difficult to find but well worth seeking out. The resent reconstruction by the Bakersfield City planners (Oxymoron) has left Moo creamery without a proper off avenue access. So if you have never been there before, it is strongly suggested that you first go to their website and give the map a good look over and then attempt to find Moo Creamery. It’s worth the hunt, because their menu is amazing! All of the ingredients are fresh locally sourced and prepared daily without the use of preservatives or stabilizers. all sauces, relishes and toppings are made from scratch. The buttery brioche buns baked daily and make a good burger, great! The beef used is ground to exacting specifications and cooked to medium rare resulting in fabulous flavor._DSC9201A

   
The interior decor is clean and modern with fun bovine chotskies throughout. The staff is attentive and friendly. The owners Jessica and Richard share a common dream developed from diverse backgrounds. A native of Bakersfield, Jessica was exposure to the restaurant industry through a high-quality Los Angeles restaurant/bakery, Clementine, while attending UCLA. She found her niche, and after graduating with a degree in Economics and Accounting, she managed Clementine, working under owner/chef Annie Miler. Annie taught Jessica everything about the restaurant business – freshness, seasonality, customer service and community involvement. Jessica also managed Border Grill in Santa Monica under Susan Feniger and Mary Sue Milliken.

Richard was born and raised in Los Angeles and also graduated from UCLA with a degree in History. After completing a culinary school curriculum in Pasadena, he pursued his dream of becoming a chef. Richard worked as a pastry chef for 10 years in LA, at some of the nation’s top restaurants – Patina and Café del Rey. Jessica and Richard met working together at MILK in Los Angeles.

As Jessica developed her vision, she realized that Richard had the same love for burgers and ice cream as she did. Their combined passion led to the concept of moo creamery.
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The ice cream is made with Heavy Cream, Milk, Sugar, Tahitian Vanilla plus unique flavors to create each of the numerous verities. Moo Creamery is the only ice cream shop in Bakersfield that uses NO PRESERVATIVES and no pre-mixed bases. Moo Creamery uses only the finest local nuts from Billings Ranch and Yurosek Farms and uses Callebeaut chocolate from Belgium. The ice cream at Moo Creamery is not too sweet, just flavorful, creamy and deliciousness. Some of the creative flavors include; bacon-love, jalapeno cream cheese, cereal milk…

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The pastries are Chef Richard’s creations. He is a classically trained pastry chef and with their two great cooks Juan and Merit, Moo Creamery produces an amazing verity of delightful goodies kept on display in the pastry counter showcases; quiche, muffins, scones, macaroons, fresh fruit turnovers, cookies & brownies. Moo Creamery’s cold case is filled with bread pudding, cream pies, lemon bars, snack cake and much much more. They do layered cakes, cupcakes, macaroons, pies and gluten-free pastries by special-orders.

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The 2014 Best Burgers article by Bakersfield Magazine can be viewed by accessing this link.

 

©2014 Eric James Swearingen

#ArtofEricJames

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