Schroeder Carl - Market Restaurant + Bar cookbook : seasonally inspired cuisine from Southern California

SEASONALLY INSPIRED CUISINE FROM SOUTHERN CALIFORNIA

BY CARL SCHROEDER with Maria Desiderata Montana, Coauthor and Photographer GUILFORD, CONNECTICUT To my wife Brandi, my children Jake, Eric, and Ava, and of course my parents, for being my motivation. An imprint of Rowman & Littlefield Distributed by NATIONAL BOOK NETWORK Copyright 2016 by Carl Schroeder Photography 2016 by Maria Desiderata Montana Photos Vincent Knakal on pages iv, vi (bottom), 2 (right), 4, 21, 210, and 292 Photos Joseph Wong on pages v, vi (top), viii, and 293 Text design: Nancy Freeborn All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review. British Library Cataloguing in Publication Information Available Library of Congress Cataloging-in-Publication Data Schroeder, Carl (Chef), author. Market Restaurant + Bar cookbook : seasonally inspired cuisine from Southern California / by Carl Schroeder ; with Maria Desiderata Montana, Coauthor and Photographer. pages cm Includes index. paper) - ISBN 978-1-4930-1974-8 (ebook) 1. paper) - ISBN 978-1-4930-1974-8 (ebook) 1.

Cooking, American-California style. 2. Seasonal cooking-California, Southern. 3. Market Restaurant + Bar. I.

Montana, Maria Desiderata, author, illustrator. II. Title. TX715.2.C34S365 2015 641.59794-dc23 2015031051 The paper used in this publication meets the minimum requirements of American National Standard for Information SciencesPermanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.

by Chef Bradley Ogden I would like to thank notable San Diego author, writer, and photographer Maria Desiderata Montana for all her dedicated work to make this book a reality. I told Maria time and time again that no other writer could have taken on the job of writing my cookbook.

In addition, I found Marias cooking and photography skills truly exceptional. Id like to thank my editor, Amy Lyons, for her guidance, knowledge, and support. And a special thank you to my wife Brandi and my children Jake, Eric, and Ava, for making me proud and for the sacrifices they made in support of my passion. I would like to express my deepest gratitude to my coworkers who helped and supported me with this cookbook: James Foran (Pastry Chef), Gabrielle Clift (General Manager of Market Restaurant), Nicolas Martinez (Executive Sous Chef), Tyler Nollenberger (Sous Chef), Steve Slimak (Kitchen Expediter) Ted Smith (Chef at Bankers Hill Bar & Restaurant), and all my cooks and staff. A special thanks to Steve Pagano for his insight and advice throughout the years. And also thanks to close friend Terryl Gavre for assisting in the early days of Markets development.

To my investors, who without their belief in me, I would never have been able to pursue my dream of owning a restaurant. And finally, Id like to make one special acknowledgement to John Thompson (Chef de Cuisine of Market Restaurant). John was instrumental in the early stages of the opening of Market. When no one thought we had a chance to succeed, John was a positive driving force, pushing for an innovative food culture that has stood the test of time. It goes without saying that Market restaurant would not be what it is today without John.

Carl Schroeder is like a brother to me, and we have established a very close bond over the years.

I originally met the inspiring young cook at my first restaurant, Lark Creek Inn in San Francisco, in 1996. If I asked him to report to work at 7:00 a.m., hed be there at 6:00 a.m. He had a strong work ethic, loved the business, and respected my philosophical views of farm-to-table cuisine. I immediately hired him as my sous chef, and he worked with me for ten years. As a child, I was always around farms and growers. My summer months were spent on my grandmas farm in Windsor, Ontario, eating beefsteak tomatoes straight from the garden, fried chicken, and fresh baked pie.

I retained this philosophy of farm-to-table eating, making it a top priority in my life as a chef, and Carl would be right there with me at the farmers markets and cheese producers. He was there to witness local fisherman dropping off salmon and sturgeon at our back door. Carl was a big proponent of my seasonally inspired cuisine. I hired Carl as my opening chef at Arterra in San Diego in 2002, where he quickly gained national recognition. Carl taught the farm-to-table philosophy to his cooks, who looked up to him because he provided good solid training and was able to thoroughly talk them through the intricacies of putting a dish together. He taught his cooks to taste and care about the food, while remaining dedicated.

He brought passion and commitment to his food as well as a unique style and detail that gained respect from diners. He has a certain style and way of doing things. It comes naturally to Carl. He has the foresight to understand the correct things to build the business. He leads by example. Carl talked about owning his own restaurant someday and was interested in becoming an entrepreneur in addition to being a great chef.

He opened Market Restaurant + Bar in 2006 with great success and a very loyal following. I would say that his ethics, passion, and beliefs in organic and natural foods, as well as his dedication in working with the local farmer are identical to mine. From Carls table to yours, these easily adaptable recipes will surely tempt you to try every unique dish in his new cookbook! Sincerely, Chef Bradley Ogden Owner/Founder of Bradley Ogden Hospitality Award-winning cookbook author

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