Teri B.'s Profile

Feeding a food critic and all her family would strike fear into most people, but local chef extraordinaire, James Lemon, owner of Bayou House Catering Company was up to the task and succeeded brilliantly. With his wife, Valerie Vicroy, Bayou House Catering Company has become the go-to cater when you want your event to be a culinary smash. I have had the fortune to sample Bayou House Catering on several occasions (my favorite was a Renaissance themed wedding, where they served whole turkey legs among other elegant delights) and have always been impressed with how good the food is along with the daring subtleties in flavor and presentation that make each event exceptional. James takes great pride in making all his dishes from scratch including all sauces and dressings, and you can taste his delight in every bite. They also have one of the best staffs I have witnessed at large events. They all make sure every guest is served; with hand passed appetizers and that everyone is content. I guess the old adage is true, if the chef is joyful, the staff makes sure to spread it around to the recipients.

It was fun picking out the menu for the wedding, as they pulled out all the stops with samples. I liked the refreshing cucumber salad, made with hothouse cucumbers and Maui onions tossed in a dressing of yogurt, sour cream, and fresh dill; it was perfect. Next, we tried the ham that had been spiral cut, doused with a delicious marinade, and then baked for hours, so the flavors flowed throughout the meat.

My next plate was a Bayou Benedict, because the wedding was on a Sunday morning. I don't know how he does this so perfect with so many people to feed, but he does the best Benedict, period. Canadian bacon is sautéed then placed on a toasted English muffin topped with a poached egg. The Creole Hollandaise sauce finishes off this edifice, in culinary perfection. Accompanying the benedicts was rosemary potatoes, which were perfectly roasted, baby new potatoes sautéed with roasted garlic and fresh rosemary. A great way to get vegetables in to the mix was the Pasta Primavera, a variety of grilled vegetables julienne and tossed with penne pasta in a light garlic sauce.

For my final trip thru the samples, I tried the fruit salad, perfect with fresh cantaloupe, honeydew, pineapple, and grapes. Then I tried the variety of Italian and German sausages served with homemade mustard dipping sauce with a fresh flaky croissant.

The bride chose a more traditional menu; as she is convinced that most people do not have the palette her mother does.

On this Sunday, Bayou house prepared fresh fruit skewers and gourmet cheese and crackers that were passed among the guests while the bride and groom took formal pictures. The entire staff paid close attention to every detail, even making sure the bride and groom had appetizers delivered to them.  

The buffet menu included a fresh green salad with tomatoes and cucumbers. A homemade dill dressing and a raspberry vingarette accompanied it. The next dish was succulent roasted garlic and caramelized onion mashed potatoes. They blend theirs with roasted garlic and caramelized onions, and then whip them to creamy perfection. Next dish was the vegetable medley that was a variety of fresh seasonal vegetables including green beans, carrots, broccoli, and more all sautéed with fresh herbs. The main dish was a sautéed chicken with lemon herb sauce with the chicken breasts are sautéed with a sauce containing white wine, fresh herbs, lemon, and butter. It was superb and amazing how with over 100 guests, everyone was pleased.

Bayous House Catering Company focuses on making any event a culinary delight. They offer on-site BBQ, unique menu's, scrumptious Caribbean themed food, but they specialize in weddings.

Joe's Other Place is in an unassuming building on the main drag in Templeton and a perfect example of how a greasy spoon diner should be done. A long counter, a surly fry cook, and sharp tongue waitresses with either great gams or cleavage. The place was packed and the sign "Welcome Fellow Americans" hung large over the clean kitchen as Joe barked orders and slung out tasty looking food.

Gary started with the Gorilla Bread that was a combination of cinnamon roll dough with cream cheese filling topped with gooey cinnamon syrup and toasted pecans. I can see why they run out of this dish early in the day. I would drive to Templeton just for a loaf of it. My daughter went for the biscuits and sausage gravy, which was a huge plate of homemade biscuits, and the best darn gravy heaped all over it. She orders this dish a lot; and pronounced Joe's to be the best. My son had the Huevos Rancheros, served with beans and tortillas. He inhaled it in two minutes making yummy sounds the whole time. Even though it was huge, he then ordered a tri-tip sandwich called Joe's Favorite with tri-tip, swiss cheese, Ortega chilies all packed together on sourdough bread. I'm not sure if he eats like this all the time or only when I am buying. Either way, he loved every bite.

I had to try the Ranchero sauce as everyone claimed it was "to die for." I ordered the Veggi omelet with cheese, spinach, zucchini, mushrooms, bell peppers, and onions with the Ranchero sauce. The eggs were cooked flawlessly, the vegetables where blanched tender and tasty and I must say, that Ranchero sauce was an accomplishment. Sweet, tangy with a little hot finish, I bet it has knocked some Templeton folks off their stools. It was stupendous. I really liked the home cooked fries too, a combination of small red and white potatoes with sautéed onions.

The service was lively and fun. This I s a place I could see talking my family into meeting me every Saturday. As Joe says, "Don't try this at home, folks." I would heed his advice. Next time you plan to go wine tasting in North County, stop by Joe's Other Place first, and fill up on great food.

My husband says you can sense the love of a restaurateur the minute you walk into their domain. Something about the smiles on the faces of the waitresses, the squeaky-clean floors, and the owner in back cooking with a happy grin on his mug turns on the hopeful foodie in our hearts. Then the menu jumps out at you with creativity and bravado, you just know this meal is going to be good. I had heard many good things about Frankie and Lola's (and being a Parrot head myself, was instantly intrigued), but this little café surprised even me with just how good the whole experience was to be.

We took friends and all were very pleased with their selections, so much so, we came back for lunch the next day. Gary found the sweetest thing on the menu to jump-start his day. They called it French toast, but it was actually a Brulée, Soufflé, and Flambé. It was french bread soaked in cinnamon crème Brulée, baked in the oven (soufflé) and topped with a caramelized pecan praline topping (flambé). He was so pleased with the flavor and inventive nature of the dish; we had a hard time getting a taste.

I ordered the Chilaquiles scramble, one of my much-loved dishes. This came with tortillas sautéed with chorizo and tomatillo salsa. It was topped with scrambled eggs, queso Oaxaca, guajillo, avocado and sour cream. It was a fantastic version of this recipe. Our friends tried the Dungeness crab cake omelet with fresh Dungeness crab meat tossed with green onions, garlic, brioche and parsley, which is then folded into a three egg omelets and topped with an amazing hollandaise sauce. This is a dish worth returning for a second round. A friend who cannot eat eggs loved the Potato Zucchini pancake--a delicious and healthy alternative. The PZP is thin sliced potatoes and zucchini layered, browned, and smeared with herbed cream cheese. It is then topped with red and yellow bell peppers, soybean pesto, and fresh mozzarella. What a great alternative to eggs and pancakes.

We returned the next day for a grilled Reuben sandwich with house cured corned beef served with sauerkraut, melted Swiss cheese, Thousand Island dressing completed with
grilled rye bread. I had the grilled pear salad with baby spinach, candied pecans, blood orange sections, prosciutto, chevre, and house balsamic dressing. They were both superb.

Between the beautiful ocean breeze, wonderful customer service, and food that is made with love and a focus on detail, you can't go wrong with Frankie and Lola's. It's definitely worth seeking out this little gem located just due south of the smokestacks in Morro Bay.

Best consistent food around. Secret is that the owners are always there. I eat there once a week, you can't beat there breakfast burritos! And their Kona coffee is better than any coffee shop!
All item are fresh and made to order and the price is so reasonable, it would be a sin to eat at a National Fast Food chain, when you can have this fresh tasty food for the same price.
Dinners are large and homemade.
I love this restaurant as a meeting place for clients, family and friends. It has never disappointed.

Joe Hall, the owner greeted us at the door and we proceeded to have a most enjoyable meal. He suggested we try the 10 Knots Beachcomber wine from Paso Robles and we all loved this fabulous white blend. We decide this would be our breakfast wine for Sunday morning pancakes. The boys went on to the Stone IPA beer that was on tap (a rare thing) and a perfect combination of hops and magic.

We ordered two dozen oysters that were fresh and first-rate. The manager Scott says he gets daily deliveries from Morro Bay and Long Island. The Morro Bay oysters stood up to the Eastern Blue points and the mignonette sauce complemented them flawlessly. Next, we tried the fried organic zucchini, as large cylinders of it graced the bar as we walked in and we were told it was from the owner's garden. The zucchini is soaked in buttermilk and the pan-fried to bring out the sweetness while remaining crisp. It was dipped in a buttermilk ranch sauce and was delicious. Our friends tried the fried calamari with a house made cocktail sauce. They loved the tubes and tentacles, and the sea filled, yet subtle flavor of the squid.

The summer salad was an impressive display of local harvest including mixed spring greens, toasted pecans, lemon cucumbers, roasted beets, and a black pepper goat cheese and sherry vinaigrette. The menu offered a blue plate special that was a Morro Bay rockfish blackened and served on a potato bread bun with avocado, tomatoes, onion and a luscious Tatar sauce. It was served with fries and was outstanding.

The grilled Rib eye Steak was so tender you could cut if with a fork, served with au jus and Cajun herb butter. The accompanying seasonal sautéed vegetables were scrumptious. Fish tacos always impress people who live in the high desert and these did not disappoint. Pan seared Mahi Mahi was seasoned with Pico De Gallo (chili, lime and sugar) and served with corn tortillas, salsa, cabbage, lime, radish slices and cilantro.

My favorite was the Cubano sandwich with smoked turkey, pulled pork, spicy pepper jack cheese layered with vine ripened tomatoes, red leaf lettuce, red onion, and a jalapeno mayonnaise. It was spicy and warm and I adored the chili fries that served along side of this exemplary sandwich.

We grazed our way through the menu (no room for dessert) and were expertly served by Scott with Joe coming by and chatting. The food and service was excellent!

Farb's bakes the best bread in the world! I would sell my soul for a loaf of Provencal. My husband is crazy for the Orange Swirl, If you want the freshest, best bread for your restaurant or event, Farbs is the only way to go!

We were greeted warmly with eclectic green walls and a beautiful space with an anthology of wine from all over the world. We were lucky that day to taste some Cruvinét, a sample of rare varietals from all over the world. I explained that we hadn't eaten breakfast yet, so she graced us with a Spanish Cava with Crème de Casis and fresh blueberries. Thus a Wino's breakfast.

We sauntered on to a dish called 7 Plate, a variety of meat and cheeses served with slice Hush Harbor Baguette and an array of accoutrements. It was beyond phenomenal. The presentation of each dish was perfection ranging from a sensible wood blank to a ceramic swirl bowl to a gorgeous bread plate. The cheese was as vast and different as the wines that came with them to taste. Goat Gouda Blue was in Mr. Bayus, words "Drop your drawers good." The Rincoita Sheep, Domestic Age Goat, Manchego, Saint George, and Mimolette were beyond first-class. The Prosciutto Americana, Salami, Savory Shortbread, Organic Apples, Picante Olives, Spanish Almonds, and Truffle Honey complemented every cheese and were a delight to mix and match. What made this simple meal so good is that the girls explained every ingredient to us, thus making it special and giving you the knowledge of what to order and how to mix it for the most palette-pleasing event. These women know their wine and fine foods. It was a culinary delight.

My favorite restaurant is the A.O.C. in Hollywood and it takes an act of God or knowing someone to get in there, plus it is all the way in L.A., I am here to say, 15 Degrees C, is just as good with their tapas and wine selection.  

With each flight we tried different and rare varietals including an Organic Santa Julia Torrontes, and Allan Scott Pinot Noir from New Zealand, a Donati Cabernet Franc (which was my favorite and I am sipping now as I write) and an Juan Gil Junilla red wine from Spain. It was all new, fabulous, and unexpected. Each person at the bar was treated to the proprietor's knowledge of food, wine and beer, it was impressive.  

Gary wanted to try the Salt Plate, which I had never seen offered anywhere. It was three kinds of rare salts served with Plugra butter and sliced baguette. You slathered up the bread with butter and then sprinkled the salt on top. The flavors included Girl of Fig Lavender, Greek Cypress Black Lava, and Truffle. I can say it was remarkable and brought out the flavors in the wine.

Next, we went for Ports and the Chocolate Plate. This was a beautiful swirled plate with Chocolate from Recchiuti (San Francisco- Ferry Building) with insides springing alive in your mouth with Meyer's lemon and passion fruit. There was dark chocolate with raspberry made by Jessica Foster, and English biscuit of honey almond, Recchiuti fudge, and organic Hawaiian honey. I thought Gary was going to detonate. The J. Dusi Port was the finishing touch and we would have stayed all day, but Gary started telling Sea Lion Stories and I hustled him to the car.  

15 Degrees C has all kinds of special events,  I am so impressed with the knowledge, palette, and presentation at 15 Degrees C

For over 20 years, Robins Restaurant has dazzled tourists and locals with amazing combinations of fresh ingredients and subtle flavors brought out to create a culinary treasure. We gazed first at the deli case that featured the daily salads and deserts. A maiden buzzed by Gary with a tray of chocolate mousse shooters, a smaller version of a luscious chocolate desert that tasted the way you imagine clouds would. Gary grabbed two and demolished them before the ice tea was served.

We were seated in a romantic corner with vaulted ceilings, Tuscany curtains, and stained glass windows, very amorous. I started with the salad with snap peas, fresh mozzarella, roasted peppers, kalamato olives, and onions, it was so virtuous, I took a pint to-go home. Gary moved on to the custard bread pudding with a vanilla flavor and served warm. It was topped with apricot and golden raisin compote with a hint of Grand Marnier, and a fuchsia flower and geranium leaf, all editable and a pleasant convergence.

For our main dishes, I had the halibut fish tacos with mango salsa. The local halibut was beer battered and flash fried, served with a lime cream, jicama slaw and house made tortilla chips and salsa. It didn't taste like the Mexican version, and I liked that about it. It was an idealistic paring of flavors and I devoured the entire dish. Gary had the lamb curry burritos that were made medium spicy with succulent lamb with brown basmati rice. For dipping, a yogurt and mint chutney brought out the excellent flavors.

The menu is a United Nations of food and I arranged to try every dish. We plan to try the   Thai red curry of tofu with roasted peanuts, pea tendril and cucumber salad or the Robin's Chow consisting of stir fried fresh pasta, spring vegetables, garlic, ginger and soy with chicken or prawns. Salmon Bisque is the specialty, so I beg a small sample to try. It was incredible. Gary will be back for the root beer float made with Henry Weinhart's root beer and McConnell's French vanilla ice cream.

The service was buoyant and confident, I was so impressed. Young waitress knew how to pair ports with apple pies and not once did our water glasses get half-empty. The owner was checking tables, chatting with customers and clearing plates, a truly unique experience. Robin's does Prix Fixe wine dinners every second Friday and special menu treats once a month that include African food, Spanish Tapa's, Vegan, South East Asia and more, I will be back for more of the worlds flavors using local ingredients at Robin's Restaurant in Cambria.

As humans, we strive for comfort and the familiar. It is in our DNA to recognize vegetables and fruits in season and crave them. It is also why the restaurants using locally grown and seasonal vegetables garner the most accolades and diners. When a chef brilliantly combines the neighborhood fare to present a flavorful dish that is booth pleasing to the palate and eye, he is a hero in my eyes. When he does this over an open hearth so you bask in the warmth comforting your inner caveman, I am there as waxing poetically about the food. Welcome to Full Of Life Flatbread in Los Alamos. This bastion of wonder is located about 15 miles from Santa Maria and is only open on Friday, Saturday, and (just announced) Sundays. When it is time to go, we plan our whole weekend around this dining event.  
Full of Life Flatbread begins serving at 5:00 on a first come first serve basis. We were third on the list and as we uncorked our bottle of Flatbread Red, Marisa's Cuvee blend. The wine maker was behind the bar explaining it was a perfect accompaniment to pizza. She was right. As we studied the menu, 50 people streamed thru the door to put their name on the list.

The dining area focuses on a giant hearth in which all items are cooked. Watching the chef move the components around the fire was poetry in motion. The warmth of the hearth filled my soul with joy. We started with a Santa Barbara Ridgeback shrimp, a dish that had been plucked from Avila that morning and was alive as it entered the fire. The shrimp is steamed in a base of white wine, Pasilla Bajilla peppers, and garlic and served over a bed of shredded fennel, klamato olives, and Valencia oranges proved a perfect starter. We moved to the House made BaÑon Cheese and Fig Salad, a fresh goat cheese wrapped in a fig leaf and marinated in Bourbon. It is warmed at the edge of the hearth and served with Johnson farm radicchio, wild arugula with fresh mission figs caramelized in goat butter and black pepper and it tasted like earth and heaven combined.

For our main course, we choose the wild gathered Chantrelle mushrooms with bacon flatbread -18 inches of pure delight. Combining Joeb's chantrelle's from Pismo Beach with Niman ranch nitrate free bacon with leeks and smoked mozzarella, this was a taste bud explosion of enjoyment. Brian, the chef, came to greet us and tell us about the new addition of Sunday Suppers that includes four pizza's, four starters, two entries (this weeks was squab and Italian pumpkin Palmetto) and three deserts. The food will be served family style in the bar, as the main restaurant serves as a production facility for the frozen flatbreads (available at Scolari's and Von's and worth every cent). We finished off with an apple and quince pie with Strauss family vanilla ice cream and the Los Alamos pistachio cake, all fresh, amazing, and scrumptious. Full of Life Flatbread should be a dining destination for everyone as the five faces of food effect us all. Hunger, flavor, nourish, nurture, and heal all at the hearth of delectable food.

Their desire here is to share all their experience and years with customers, and to stay on the forefront of environmentally sustainable products. They buy directly from the boats and hand cut most of the product in house.

I started with the lobster roll, with fresh cooked lobster in a fluffy bun with salad and truffle fries (garnished with a black truffle salt). It was phenomenal. My friend had the  
Pecan encrusted local red snapper dinner, with wild rice and herb vegetables; he said it tasted like the sea. We shared some awesome crab cakes, served on a bed of mixed greens with cherry tomatoes and two sauces. They were perfectly done. The fish tacos were served with warm tortilla strips, shredded cabbage, pepper jack cheese, cilantro, and a spicy sauce with limes on the side. I could close my eyes and pretend I was on the docks in Ensenada, it was that good. My favorite was the gourmet quesadilla, stuffed with Mexican prawns (huge), Dungeness crab meat, pepper jack cheese, caramelized onion, and cilantro. A dish will force my car over the Grade to consume.

You can come here for a full meal or just to pick up fresh fish. I will be doing both on my next wine run to Grey Wolf vineyards.