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New Head Chef at Krush Wine Bar & Restaurant

November 24, 2015
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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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Mi Peru Restauranté

November 21, 2015
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Mi Peru Restauranté

For a refreshing change from the same old menus… from all places you have been before… time after time…
Try Peruvian!

Everyone seems to expect it to be ultra-spicy and over the top hot with Chili peppers, but it is not that, at all. At Mi Peru Restauranté now located at 1310 19th St, Bakersfield, CA 93301 Phone: (661) 631-1952 (formerly the site of Costa Del Sol, Mexican Restaurant) The food prepared by executive chef/owner Javier Bautista is a fantastic combination of traditional high end Peruvian cuisine and more basic provincial dishes that Grand Mama may have served with all the secret ingredients still intact. This means flavorful fresh sea food, chicken and beef dishes with savory well balanced spices from a region unlike anywhere else in the world. It can be described as a fusion of Spanish and Asian cuisine; however that does not really do it justice. It’s really best if you just go there and try it for yourself.

web__DSC4869Javier Bautista: Executive chef and owner of Mi Peru Restauranté

web__DSC4646Peru Sour
 a lime infused soju cocktail; made from fresh squeezed lime juice, simple syrup and bitters with a dash of cinnamon on top.		 web__DSC4665El Dueende
 This cocktail is made from Aji-infused soju, fresh squeezed lime juice, passion fruit nectar, simple syrup and bitters.

web__DSC4706Chupe de Camarones
 a traditional Peruvian shrimp chowder with rice and eggs.

web__DSC4771Papa a la Huancaina a classic Peruvian potato dish. It consists of potato slices covered in a delicate creamy cheese sause and Peruvian Aji Amarillo yellow peppers. web__DSC4776
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 Bisteck a la Chorrillana
This is a pan fried steak
smothered in sautéed onions,
peppers and tomatoes
with rice on the side.web__DSC4807
web__DSC4823Saltado Especial Chicken, beef and sea food sautéed with onions, tomatoes served with white rice and French fries. web__DSC4839

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Mi Peru Restauranté

Located at 1310 19th St, Bakersfield, CA 93301
Phone: (661) 631-1952

©2015 Eric James Swearingen
#ArtofEricJames

Bakersfield Magazine

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Spice

November 16, 2015
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Spices can be interesting subject matter all on their own.

I used this opportunity to utilizes some new (OLD) props in this shot. The rustic background wood was acquired by Todd Schultz, a fellow photographer and pilot friend of mine from a 150 year old abandoned farm house in North Dakota and the serving tray was found out in the backyard shed with its greenish hue weathered patina, I thought it would work quite well in this image as juxtaposed by the red flaking paint barely remaining on the background broads, creating a kind of a “Grungy” Christmas theme. I believe the tray may have belonged to my Grand mother (miss you Nana).

The spices used are Star Anise, Cinnamon Sticks, Cloves & Pepper Corns. They would be great for Mulled wine during the Holiday Season and smelled incredible in the studio during the shoot.  The set was illuminated with a couple of Paul C. Buff White Lightning model 600s Studio strobe lights.

20151115_093810_HDR One low and from the side with a 10º grid point source light to heighten the texture and the other from above with a 24″ reflector softened by using diffusion and channeled by a 30º grid. And of course a few reflector cards bouncing a bit of light were used to fill in some of the shadows. BTW, the set up shot was taken with my new LG G4 Cell Phone camera and I have to say I am most impressed by it so far. Imagine that, a fully manual settings capable cell phone camera with built-in HDR shooting in DNG format.
Very nice!

©2015 Eric James Swearingen
#ArtofEricJames

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Bakersfield Magazine Cover: Temblor Brewing

November 5, 2015
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Temblor Brewing Company

Featured on the cover of the Fall 2015 issue of Bakersfield Magazine is Temblor Brewing Company the premiere artisan craft beer pub located at 3200 Buck Owens Blvd. in Bakersfield, CA. (661.489.4855)

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This image was created using traditional studio lighting styles combined with light-painting techniques and was shot on location in the brewery after hours so that we would have control over the ambient light levels. A full complement of Paul C. Buff White Lightning strobes modulated by Chimera soft-boxes was used to illuminate the array of beer glasses in the foreground while the huge stainless steel brew tanks in the background were lit using a powerful 5000º Kelvin LED light source that was walked though the shot during the nearly two minute time exposure. The resulting picture was a careful balance in ratio to match the light levels of both techniques to create this all-in-camera (no post Photoshop) practical special effect image.

©2015 Eric James Swearingen

#ArtofEricJames

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Bakersfield Magazine Cover: Moo Creamery

May 5, 2014
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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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