Finding Gold in California Roadside Diners

Podcast: Play in new window | Download (Duration: 25:00 — 22.9MB)

Pie and biscuits and gravy are where you find them and Paul and Elizabeth are continually searching for the best. They are joined by John Poimiroo who shares a similar passion to find the best diner food in California. Here are some of the diners they discussed. The search goes on. Big Sur Coast Gallery Café,  Big Sur;  Ayala Cove Café, Angel Island State Park; Whoa Nelli Deli, Lee Vining; Gott’s Roadside Diner, St. Helena; Joe’s Cable Car, San Francisco; The Peg House, Leggett; Hodad’s, Ocean Beach; El Campeon, San Juan Capistrano; Cottage, La Jolla; Shield’s Date Garden, Indio; Ruddell’s Smokehouse, Cayucos; Baby Blues BBQ, Venice,; Flo’s Airport Cafe, Chino.

And if you want to try something at home, this might be a good place to start:

Big Sur Coast Gallery Café

Chanterelle and Black Trumpet Bisque

Created by chef Dee Wagner

Makes 1 gallon

2 pounds chanterelles

1/2 pound black chanterelles
1cauliflower
3 parsnips
1/2 head celery
2 white onions
1/4 cup roasted garlic

3/4 quarter cups of rice
1/2 bunch sage

1/2 bunch  marjoram
1/2 head  fennel
1/2 bottle dry sherry

1 quart heavy cream

1 tsp pimento

salt and pepper to taste

Rough chop all the vegetables. Place everything but sherry in stock pot with 1/2 cup of olive oil. Brown vegetables until soft to start. Add sherry. Cover with water. Bring to boil then simmer for a minimum of two and 1/2 hours.

Let cool, slightly, add the cream and stir.  Blend in small batches in blender until smooth. Taste for salt and pepper.