Summertime Wine and At-Home Pickling

A culinary blog series featuring seasonal food and wine from the restaurant servant perspective.

“86” the Hot Tea by: Roddy Browning

The sunshine always reminds me of Will Smith’s song “Summertime” and Jane’s Addiction’s “Summertime Rolls.” They always put a smile on my face. Nowadays, the sun reminds me of something else very special, Rosé. Yup, that pink stuff… and no, not white zin. All over Europe, Rosé has been very much a part of the changing seasons. It represents the transition from the colder winter temps to the much anticipated warm season. As Americans, we finally realize its food potential and well, its wonderful day drinking properties. I’d like to talk about two that I have been enjoying over the last few weeks.

First is the 40-ounce 2016 vintage Rosé and (as stated on the bottle) French wine. Everything about this wine speaks to America in a cult pop, slang kind a way. The packaging mimics a 40-ounce malt liquor bottle equipped with a screw cap. It’s hard to take this wine seriously. However, this is a fantastic example of great Rosé and it’s at a great price. 

I like to refer to things that are inexpensive as cost effective or a good value. Remember cheap is cheap. You pay for what you get. We’ve always been told to drink whites and rosé chilled. Yes, but – and this is an important but, the colder the wine the less character you get out of them. This is very true for this particular bottle. The warmer, not to be confused with hot, the more expressive it is. The color is as you would expect with a pretty pink glow. The nose is fresh cut strawberry, touch of wet stones, herb blossom and the alcohol is not too aggressive. The palette follows through with the slight under ripe berry fruits; offering a touch of minerals with a slight tart pop right at the finish. Good length with medium texture. The tangy finish makes the mouth water a touch. I dig it! Pair with grilled veggies, dried meats, creamy cheeses, and at least one other person. The importer is Verity Wine Partners; they can point you in the direction of a local retailer near you.

Second we have the Les Hauts De Lagarde 2016 Bordeaux that is organic. This wine has a beautiful dark pink color that reminds me of cherry Kool-Aid. The nose has a touch of game which makes sense as the varietals are merlot, cabernet sauvignon, cabernet franc, and malbec. There’s also a touch of honey comb, dried red fruits, and leafy greens. The palate focus is on the dried fruits, tangy citrus with medium texture. The alcohol is slightly elevated but nothing crazy; helping to give it texture. It has a nice smooth round finish with a slightly tangy zing. Very good! This should be paired with wine nerds as it has a bit of a gamey note that the more experienced wine drinker would dig. It pairs well with roasted beets, grilled chicken, and richer fish. The importer is Natural Merchants, they can hook you up with a local spot that carries it. Both wines should retail under $20 bucks.

For those of you that are garden pros, I have a question. What do you do with the un-used produce? You’ve already given it to your neighbors multiple times and they’ve stopped making eye contact with you because they don’t want any more squash or your giant zucchinis. Well, as “Portlandia” would say, “Let’s pickle it!” Yup pickles. We all love pickles. If you don’t, I’d stop reading. Pickling is an excellent way to enjoy the fruits of your labor and patience of a personal garden. I’m not a big fan of canning. There is an exception for tomatoes, love them on a boat, with a goat…. You get the idea. Nothing against canning, just the texture can be a touch, well soft for my taste. Pickles can be made of just about anything. Keep in mind the firmer the texture of the produce the better “snap” you get from the texture. Oh yeah…bread and butter pickles, dill pickles, pickle relish, pickled peppers, pepperoncini, carrots, green beans, okra, peppers, onions, cauliflower (what, you’ve never had pickled cauliflower?), tomatoes, squash, broccoli and everything in between. Vinegar is an excellent pallet stimulator. Be careful as with anything aggressive, it can be overwhelming. I frequently use it in cooking. Pickling and brining….. Do you really want to go over this in more detail? If you do, here is my email address I’d be happy to chat with you about it, roddy@flyingpig.pub.

About the Author:

Roddy Browning is the chief architect and owner of two innovative restaurants in Oceanside and Vista called, Flying Pig Pub and Kitchen. Browning started his restaurant career in a small spot called Burger Boy in Cedar Crest, New Mexico. Following a move to Santa Fe, New Mexico, he started working as a prep cook and a busboy at local eatery named Julian’s. That was the start of his kitchen experience. He developed an appreciation for cooking and has been hooked ever since. When he moved to Tucson, Arizona, he worked the front of the house and quickly fell in love with wine. He worked under a few very talented Sommeliers throughout his career. He has been a certified Sommelier for over 10 years and has over 20 years of experience combined with his wine studies.

Featured Image: Roddy Browning (left) and Chef Mario (right)

The Local Favorite Surf And Breakfast Burrito Spots

Year round sunshine, close to four-miles of sandy beaches and sensational swells make Oceanside a California surfer’s paradise. And after a morning of catching waves, there’s no shortage of choice places to go replenish your energy with a satiating breakfast burrito. Locals in the know share their Oceanside picks for best post-surf eateries.

Chef Annalise Brolaski owns DOH! Gourmet Cookie Dough. Her company produces scrumptious vegan and gluten-free cookie dough that can be eaten raw or cooked. Annalise favors surfing at Oceanside Pier where the surf breaks both on the North and South side of Oceanside’s historic 1,942 foot-long wooden Pier. With plenty of lifeguards, certified surf schools and instructors on hand, Oceanside Pier provides an ideal choice for beginners. Following that Annalise enjoys dining at one local eatery, Johnny Mañanas, for a fantastic breakfast burrito. 

To reach Johnny Mañanas walk a few blocks East to 308 Mission where you will discover colorfully painted and bedazzled murals portraying hibiscus and toucans. This fun Mexican spot serves tasty breakfast burritos all day, making it an excellent choice no matter the time. Order up front then grab a seat at the adjacent Johnny’s Patio Cantina for a fun South of the border experience. In addition, enjoy live music on the weekends and ice-cold cervezas, margaritas or micheladas from the bar.

Boyd Scofield also likes surfing at the Oceanside Pier, in addition to the less crowded Oceanside Harbor. He explains, “The Harbor and Jetties are, in general, best for advanced wave riders! The waves break harder and stronger here!” Outside of the water, Boyd sells surf books, magazines and artwork through his company, Surfbooks.com. 

After surfing, Boyd prefers to drive a few miles inland to Mariscos Esenada on El Camino Real at Oceanside Blvd. He raves, “The food is always good and the portions are huge.” Breakfast here includes a variety of enticing burritos, a build-your-own-omelet-bar and other huevo (egg) specialties. The extensive menu lives up to its name (mariscos means seafood in Spanish) by offering a wide range of authentic dishes from ceviche to enchiladas. Additionally, if you’re a salsa lover try the delish complimentary house salsa and chips or fiery Serrano pepper option at the salsa bar.

Finally, head to South Oceanside for restaurateur Charlie Anderson’s recommended combination: Buccaneer Beach and The Buccaneer Café. Charlie owns the café plus the popular The Privateer Coal Fire Pizza and The Privateer Marketplace & Wine Bar. He comments, “Buccaneer Beach is my home where I surf daily and eat the best burrito on the beach at Buccaneer Café.”

You can’t beat the stunning scenery or flavorful fresh fare at this casual outdoor spot in Buccaneer Park directly across from pristine, family-friendly Buccaneer Beach. Charlie sources seasonal organic produce from nearby Cyclops Farms and beans from San Diego Coffee Company. Order gourmet coffee drinks and smoothies from the Buccaneer Brew stand and food from the café counter before chilling out at one of the welcoming rustic picnic tables. Bestselling breakfast items are the burritos (bacon, ham or sausage), tacos with slow cooked meat, and Avo Toast. California cuisine lunch options include burgers, wraps and sandwiches.

MORE: The 5 Best Places to Get a Burger in Oceanside