Manna, A Modern Day Atelier

From time to time I write about “Places to Know” around San Diego County which are special and of interest. For those who live in the San Diego area, there is a great new breakfast/brunch spot called Manna, A Modern Atelier.

Located at 1076 N. Coast Highway in Leucadia, it is a special place indeed. Open from 9am to 2pm, Wednesday through Sunday. The name, Manna, means an unexpected blessing, especially in a time when needed the most. Don’t we all need a little of that?

Manna is the latest creative project from owner, Chef Andrew Bachelier, whose culinary skill has been duly noted with his time spent at Blanca, Addison, Cucina Enoteca, Campfire, and Jeune et Jolie to name a few restaurants. He has collaborated with his longtime friend and chef de cuisine, Marlaw Seraspi, who also has a noted culinary resume.

Bachelier has one another creative project up his sleeve, collaborating with local skateboard legend, Tony Hawk, in another Leucadia location with a new restaurant called Chick & Hawk. It is expected to open the end of Summer 2023, beginning with a dinner only menu.

Çilbir—Turkish Soft Poached Eggs, Herbed Yogurt, Chili Garlic and Buttered Toast

The menu changes seasonally, and chances are you have never had a breakfast close to anything on the menu before. I had Cilbir, Turkish Eggs, soft poached eggs with herbed yogurt, chili garlic and Prager Brothers grilled butter toast. Divine!

Pleasant Outdoor Seating at Manna’s in Leucadia

It is a small space with a 25 seat dining patio, which is wonderful for morning dining, and experiencing the Coast Highway 101 corridor vibe in Leucadia. Closed on Monday and Tuesday, weekends are busy, so a more relaxing introduction to Manna might be a weekday morning.

Bon Appétit et Bon Weekend…Bonnie

Alexandra Stoddard’s Books In My Library

I actually thought about Alexandra Stoddard recently, and then I heard this delightful current interview podcast with her talking to Shannon Ables of the The Simply Luxurious Life, a lifestyle blog I regularly follow. No coincidence, life is full of surprises.

I have been a fan of Alexandra Stoddard for many years and have many, many of her 28 books. Her voice and philosophy on life is beautiful and uplifting. She reminds us to use all of our senses, every day, every present moment.

At 81, she is still writing, giving interviews, and presentations and lives in her beloved stone cottage in Stonington Village, Connecticut.

This special interview is over an hour in length, and a gift for you today. I invite you all to sit back, relax, and listen to this uplifiting podcast. It has prompted me to place Alexandra Stoddard’s Grace Notes nearby my bedside table once again, and start re-reading her books.

To listen to the following podcast, click on Reacquianting With Alexandra Stoddard, the original post on my website.

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Bon Appétit et Bon Weekend…Bonnie

Welcoming Roses at Domaine de Manion

Cultivated Boxwood Curves

Blooming Sweet Peas on Willow Obelisks

Rambunctious Nasturtium on Coop de Manion

Riot of Blooms in White Garden

Olive Allée at Domaine de Manion

Profusely Blooming Privet at Domaine de Manion

Bon Appétit et Bon Weekend…Bonnie

Strawberries on a Stick at Mercado de La Boqueria, Barcelona, Spain

On a recent trip to Barcelona, Spain, strolling through the famous covered Mercado de La Boqueria, I spotted these “Strawberries on a Stick,” and thought what a clever idea and presentation. A simple variation on chocolate-dipped strawberries. A simple summer dessert when strawberries are in season.

Purchase 12” bamboo skewers. Purchase large sweet whole strawberries, and your chocolates. Melt dark chocolate in a microwave or double boiler, and pour into zip lock bag. Snipe a small corner. Keep the green top on your first strawberry. Add your other strawberries without greens to the skewer. Over parchment paper drizzle the chocolate around each strawberry while rotating the skewer. You might want to enlist a willing helper to hold and rotate the skewer as you drizzle. Place upright to set your chocolate. Repeat with white chocolate.

The Market de la Boqueria is a market, yes, and also a place to grab lunch or a snack for locals and visitors to enjoy. Many of the market vendors have “ready to go” items which are delicious and easy to eat as you stroll around. Next time you are in Barcelona, the Market de la Boqueria in the Las Ramblas neighborhood is a must stop.

Bon Appétit et Bon Weekend…Bonnie

A Gold Medal for Our “Domaine de Manion” Syrah 2021

My husband John, and I hadn’t entered our Syrah wine in the San Diego County Wine Competition for a few years. We knew it was drinking well, but we were pleasantly surprised when we we saw it received a “Gold Medal” in this year’s 2023 competition.

Our vineyard was originally planted in April 2006 with the help of our fellow Mira Costa College “Vineyard Management & Production” classmates. Last year’s 2022 harvest was a record yield of 1,400 pounds. The grapevines seem happy, and are flourishing especially with our 20+ inches of winter rain.

Happy Domaine de Manion Vineyard in Spring 2023

Thank you to all of our friends and family who help us with the vineyard tasks throughout the year. Thank you to all of you who we have shared our wine with, and consistently give us a “two thumbs up.”

We are very grateful and blessed with this vineyard. It has given us many years of joy! Merci beaucoup!

Bon Appétit et Bon Weekend…Bonnie

Potato and Green Bean Salad with Pastis Vinaigrette

I have made recently two new potato salad recipes, that are similar in a way, yet different. Both are great recipes to make spring into summer. Both use seasonal vegetables and finish with a toss of flavorful vinaigrettes while the salad ingredients are warm.

What makes them different is the type of potatoes used, red onion versus leeks, different herbs—parsley and thyme versus mint, and entirely different vinaigrettes. You can’t go wrong with either one.

The first recipe is from Elizabeth Bard’s book, Lunch in Paris, a fun and light romantic read about an American gal falling for a French man and his culture, while interjecting fabulous recipes along the way. Bard’s Picnic in Provence is also a fun read, and a sequel as her adventurous life continues in South France.

The second recipe is by Romel Bruno, recently published in The New York Times. This recipe is easy to make and I love the sherry vinegar and shallot flavor combination. This is a great side dish, but Bruno suggests adding hard-boiled eggs for a hearty vegetarian dinner.

Potato and Green Bean Salad

with Pastis VinAigrette

Lovingly Adapted from Elizabeth Bard’s Lunch in Paris

Recipe Note: Pastis is a refreshing summer apéritif, particularly loved in the South of France. I happen to have a bottle of it in my pantry. I believe you can find it at most liquor stores. This flavor adds a licorice kick. playing on the textures of crunchy beans and creamy potatoes. The original recipe calls for 1 teaspoon of Dijon mustard, and I think it needs two.

Ingredients:

2 teaspoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis or anisette

1/4 teaspoon coarse sea salt

1-2 teaspoons Dijon mustard

1/3 cup extra-virgin olive oil or more, up to 1/2 cup, to taste

1-1/2 pounds small red potatoes, halved or quartered

3/4 pound haricots verts, extra-thin French green beans, blanched

1 small red onion, minced

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon fresh thyme (if you don’t have fresh, skip it)

1/2 cup tiny black niçoise olives

Directions:

Combine the first 7 ingredients for the vinaigrette in a glass jar or other airtight container. Shake vigorously to combine. You can make the vinaigrette several days in advance.

Place the potatoes in a pot of lightly salted cold water, bring to a boil, and cook them until tender (20 to 30 minutes).

Meanwhile, trim the beans and blanch them in lightly salted water for 3 to 4 minutes. They should remain bright green and retain their snap. Drain and rinse them under cold water; pat them dry with a paper towel.

Drain the potatoes. While they are still warm, placed them in a large bowl with the onion, parsley, thyme, olives, and green beans. Add the vinaigrette and toss to coat. Leave in the fridge for an hour or so that the flavors have a chance to blend. This salad is best served at room temperature. Yields: 4-6

Roasting the Vegetables for Roasted Sheet Pan Potato Salad

Roasted Sheet Pan Potato Salad

Lovingly Adapted from Romel Bruno, Published in The New York Times

Ingredients For the Salad:

1-1/2 pounds baby potatoes, halved if large

3 tablespoons olive oil, divided

Kosher salt and Black Pepper

1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds

1 large leek, white and green parts only, halved lengthwise then cut into 1/2-inch half-moons

1 teaspoon sweet paprika

4 hard-boiled eggs (optional), quartered

Ingredients for the Shallot Dressing:

1/3 cup olive oil

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped fresh mint leaves

Directions:

Heat the oven to 425 F. degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.

In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.

While the vegetables are roasting, make the dressing: Combine the the olive oil, vinegar, shallot, mustard, honey, and mint in a bowl, then whisk to combine.

When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. Serves 4.

Bon Appétit et Bon Weekend…Bonnie

Stopping To Smell The Roses in Mollans-sur-Ouvèze, Provence, France, Photo by Debbie McGowan

The French love their roses, just like they love their dogs. May is a perfect month to catch France in full bloom and especially the stunning peaking roses that adorn their front homes, gardens, and stone walls. A On a recent trip I tried to capture some of these beautiful roses to share with you all.

I couldn’t identify many of them, but I did see quite a few of the traditional Eden, and Pink Eden. Enjoy these photos, and let them take you to France a moment!

The Village of Siran in Languedoc, France

Welcoming Roses Greet You at a Village Home in Caunes-Minervois, Languedoc

Matching Eden Roses Adorn the Front of a Village Home in Caunes-Minervois, Languedoc

A Fairy Tale Village Home in Caunes-Minervois, Languedoc

Never Mellow Yellow for a Village Home in Trausse, Languedoc

A Beauty in a Garden in Uzès, Gard

Rambling Rose in Caunes-Minervois, Languedoc

Bonus, have you ever seen a field of naturalized poppies blooming. It will take your breath away.

A Field of Poppies Blooming Outside of Uzès, Gard, Framce

Hoping your garden is happy, blooming, and giving you a smile!

Bon Appétit et Bon Weekend…Bonnie

Intrigue Rose Brightens My Kitchen

“Less is more” is the message here. In my kitchen I have in a corner a marble lazy-susan on my kitchen counter. I keep different olive oils, salts, pepper, garlic, and more at handy reach. In a very simple antique vase I try and keep a favorite blooming cut rose in it.

It makes me happy. It is cheery. It is beautiful. It is often very fragrant. It speaks to me in many ways. it is a companion while cooking. It reminds me of my garden when i can’t be there. It gives me joy.

Try a simple cut rose in your kitchen, it will make you smile, and it smile back with so much more.

Simplicity is elegance. Never underestimate a single cut rose.

Bon Appétit et Bon Weekend…Bonnie