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Come Early, Stay LateBy Brian Malarkey
Download Ebook Come Early, Stay LateBy Brian Malarkey
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Thanks to Chef Brian Malarkey and business partner James Brennan, the San Diego dining scene is being transformed. With the arrival of Searsucker and the other stellar restaurants that followed Burlap, Gabardine, Gingham, and Herringbone the transformation is well underway. Collectively these restaurants are known as The Fabric of Social Dining ("FSD") Restaurant Group, and they each embody a fresh, casual, dinner party vibe that has quickly made them some of San Diego s most popular, best-reviewed, and best-loved dining destinations. COME EARLY, STAY LATE is really five cookbooks in one. It features the best recipes from each of FSD's five core menus, in addition to the restaurants ever-popular desserts and cocktails. If you're in the mood to cook something Asian inspired, you'll love the Burlap chapter. If it's great southern-inspired barbecue recipes you crave, Gingham is the section for you. Great things to do with fish? Herringbone and Gabardine have the best. And, of course, nobody does fresh new takes on American classics like Searsucker (voted the #2 hottest restaurant in the country by TIME magazine and by the OpenTable Diners' Choice Awards). The easy, engaging, and über-delicious recipes you ll find in COME EARLY, STAY LATE are sure to become an essential part of your regular repertoire. They will definitely inspire you not only to cook but also share this wonderful food with great friends and family.
- Sales Rank: #1208076 in Books
- Published on: 2012-11-30
- Number of items: 1
- Binding: Hardcover
- 224 pages
About the Author
ABOUT BRIAN MALARKEY Brian Malarkey has been a professional chef for more than 20 years. During that time, he has worked under renowned chef Michel Richard at Citrus in Los Angeles, under Stephen Brown at the Loring Café in Minneapolis, and as a sous chef and then executive chef for the Oceanaire Group. Under his direction, Oceanaire San Diego received more than 60 industry awards in less than five years. Celebrity came to Malarkey when he competed on Bravo s super-popular Top Chef and survived to the final round. He later guest-starred in series on Travel, Bravo, and OWN, and hosted two TLC shows Mega Bites where he claimed the Guinness World Record for World s Largest Rice Krispie Treat (10,314 pounds) and the show Kick Off Cook Off where he teamed with Erin Andrews to judge the cooking talents of superstar football players. He is still in search of that perfect TV venue (maybe on a network with a big foodie personality or two, or three?) but in the meantime he has gained star status in San Diego through his various events, appearances, and longstanding commitments to charity. Recently, the chef has added restaurateur to his credentials. In 2010, Malarkey and business partner James Brennan opened Searsucker, which became an instant smash and was voted the #2 hottest restaurant in the America by TIME magazine. Since then, Malarkey has played a key role in opening up Burlap, Gingham, Gabardine, and Herringbone, and plans to expand his empire nationally over the next few years. He has won the Diners Choice Award from OpenTable and has been named Chef of the Year by the California Restaurant Association, San Diego Chapter.
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