Rockstar of the Culinary World


"An egg in anything makes it better"

- Anthony Bourdain 1956-2018

Today we lost a legend in the culinary world.  Known as a best selling author, celebrity chef, Bourdain gained a household name as a TV personality for the Travel Channel's Anthony Bourdain: No Reservations and CNN's Anthony Bourdain: Parts Unknown.  Fearless and opinionated when it came to food, he will be missed, but his legacy will carry on.

Hungry and Proud!

Here is Los Angeles, we are proud that we continue to promote diversity.  As a cultural melting pot, we continue to make strides throughout our entire city, as seen in the Entertainment Industry lately.  One of the biggest celebrations of the year is Los Angeles Pride, the annual LGBTQ festival that takes place in West Hollywood, which starts today.  Boasting more gay bars in a square mile than any other place in the world, LA Pride continues to garner attention as a social and political movement. 


As many know, one of the most prominent symbols for the Pride is the rainbow flag, meant to represent all the diversity within the LGBTQ community.  We love this totem as the colors are also reflected so beautifully in the amazing food we get to create and enjoy.  Here are some easy ideas inspired by each color of the flag for your own Pride Brunch.


See you at the dinner table,

CBC Team





  • Seedless Watermelon | Red Heirloom Tomatoes | Olive Oil | Red Wine Vinegar | Fresh Basil | Coarse Salt
  • Feta Cheese | Toasted Almond Silvers


  1. Cube Watermelon
  2. Cut Tomatoes into Slices
  3. Combine Tomatoes, Watermelon, & Coarse Salt into a bowl and let sit for 5 minutes
  4. Add in Red Wine Vinegar, Olive Oil, and Fresh Chopped Basil and toss
  5. Sprinkle in Feta Cheese and Toasted Almonds to garnish 




  • Carrots | Olive Oil | Smoked Paprika | Garlic | Salt | Pepper
  • Chili Flakes | Lemon Juice
  • Goat Cheese | Parsley
  • Baguette


  1. Preheat Oven to 425 degrees F

  2. Place Carrots on oven pan, drizzle with Olive Oil, and sprinkle on Paprika, Salt & Pepper
  3. Add garlic to side to roast
  4. Put pan into oven for 45 minutes or until carrots are tender
  5. Remove carrots from oven and in bowl, mash Carrots, Garlic, Olive Oil, and Lemon Juice together
  6. Slice Baguette and grille with Olive Oil over medium high heat
  7. Top grilled Baguette with mashed Carrots and crumbled Goat Cheese
  8. Garnish with Parsley 




  • Flour | Baking Powder | Sugar | Milk | Egg | Salt | Butter
  • Peaches | Banana
  • Pecans  | Honey


  1. Whisk together Flour, Baking Powder, Sugar, and Salt in a bowl
  2. Add in beaten egg, Milk, and Butter keeping some lumps
  3. Slice Peaches and Bananas
  4. Over medium heat, place Bananas and Peaches in butter
  5. Spoon batter over fruit, flipping once large bubbles form on surface
  6. Once pancakes are done, place in oven to keep warm
  7. Lightly sauté Pecans in honey, quickly caramelizing them
  8. Add in remaining Bananas and Peaches
  9. Plate pancakes and top with Pecans, Bananas and Peaches 
green juice.jpg




  • Pears | Pineapple | Celery | Kale | Fresh Mint


  1. Combine all ingredients in a blender 




  • Flour | Baking Soda | Unsalted Butter | Sugar | Buttermilk | Eggs | Vanilla Extract | Salt | Blueberries
  • Cream Cheese, Unsalted Butter, Powdered Sugar, Heavy Cream, Lemon Zest, Vanilla Extract, Lemon Extract, Blue Foodcoloring


  1. Preheat oven to 400 degrees F
  2. Line muffin tin with muffin liners
  3. Sift together Flour, Baking Powder, Baking Soda, and Salt
  4. In small pan, melt Butter over medium heat until lightly browned
  5. Combine browned Butter, Sugar, and Buttermilk
  6. Whisk in Eggs and Vanilla Extract into wet ingredient bowl
  7. Add in dry ingredients and stir, leaving some lumps
  8. Fold in Blueberries
  9. Spoon batter into muffin tin and sprinkle remaining sugar
  10. Cook 15-18 minutes, until a toothpick comes out dry
  11. While the muffins cook, beat together Butter and room temp Cream Cheese until smooth. 




  • Purple Potatoes | Red Chili Flakes
  • Red Onions | Olive Oil | Butter | Kosher Salt
  • Thick Sliced Bacon | Cremini Mushrooms
  • Fresh Rosemary


  1. Thinly slice Red Onions and add to pan with Olive Oil
  2. As Onions start to brown, add in Butter and Salt
  3. Continue to flip Onions until fully caramelized and then remove
  4. Thinly slice Bacon and sauté in hot pan over medium heat
  5. Remove Bacon when slightly crispy
  6. Add sliced Mushrooms to bacon fat and sauté
  7. Season Mushrooms with Salt & Pepper
  8. Remove Mushrooms when browned on both sides
  9. Cube Potatoes and brown on both sides in pan
  10. Add in Onions, Mushrooms and Bacon to browned Potatoes
  11. Sprinkle in freshly chopped Rosemary, Salt, and Pepper

All For You

Last night NBC broadcasted the 2018 Billboard Awards, hosted by Kelly Clarkson.  While we were so excited to watch the performances and find out who won in each category, we were really tuning in to see Janet Jackson receive the Icon Award for her contributions to the Billboard Charts.  Started back in 2011, Jackson joined the ranks of Neil Diamond, Stevie Wonder, Prince, Jennifer Lopez Celine Dion, and most recently, Cher.  With 40 songs charting, including 10 Number 1 and 27 Top 10 hits, it’s no surprise that Jackson was honored at this year’s ceremony. 

Janet has been very vocal in the past that she follows a strict vegan diet.  Being from Los Angeles, where you will find the most health conscious and particular of eaters, we know that just because it’s vegan, doesn’t mean it can’t be amazing.  Restaurants like Café Gratitude and Gracias Madre are staples in the food tapestry that makes up the LA culture.  In honor of Janet, Miss Jackson if you’re nasty, here are some of our favorite vegan recipes for your summer entertaining.


See you a the dinner table,

CBC Team


Baked Buffalo Cauliflower Street Tacos


  • Head of Cauliflower | Soy Milk | Flour | Garlic Powder | Paprika | Onion Powder | Salt | Pepper
  • Buffalo Sauce | Olive Oil
  • Flour Tortillas | Avocado | White Onion | Cilantro | Lime | Vegan Blue Cheese or Ranch dressing


  1. Preheat oven to 450 degrees F
  2. Cut Cauliflower into florets
  3. Combine Soy Milk, Flour, Garlic Powder, Paprika, Onion Powder, Salt, & Pepper
  4. Coat Cauliflower in mixture and bake for 15-20 minutes
  5. Combine Buffalo Sauce and Olive Oil
  6. Remove Cauliflower and toss in Buffalo Sauce mixture
  7. Bake for an additional 5-10 minutes
  8. Build Taco with Flour Tortillas, Buffalo Cauliflower, Sliced Avocado, Chopped Onions, Cilantro, Fresh Lime Juice, and a drizzle of Vegan Blue Cheese or Ranch Dressing
  9. Serve and Enjoy

Tuscan Pasta


  • Extra Virgin Olive Oil | Portobello Mushrooms | Salt | Pepper | Oregano
  • Garlic | Vegan Butter | Cherry Tomatoes | Spinach
  • Coconut Cream | Vegan Parmesan Cheese
  • Vegan Pasta or Vegetable Noodles (Zoodles, Carrot Noodles, etc)
  • Lemon


  1. Slice Portobello Mushrooms into thick pieces
  2. Over medium heat, sauté Mushrooms, Olive Oil, and Oregano, sprinkling Salt & Pepper to taste
  3. Remove Mushrooms once tender and lightly browned
  4. In same pan, add in Garlic and Vegan Butter
  5. Add in Cherry Tomatoes and sauté until they begin to burst
  6. Add in Spinach and cook until they start to wilt
  7. Stir in Coconut Cream and Vegan Parmesan Cheese and simmer
  8. Add Mushrooms back into skillet and cook until heated through
  9. Follow directions for Pasta
  10. Toss Pasta into Mushroom Sauce
  11. Squeeze with Lemon and enjoy

Chimichurri Tofu


  • Extra Firm Tofu
  • Fresh Parsley | Fresh Cilantro | Fresh Oregano | Garlic | Red Chili Flakes | Extra Virgin Olive Oil | Sherry Vinegar | Salt | Pepper


  1. Slice Tofu into thick pieces and press, removing the liquid
  2. In blender, combine Parsley, Cilantro, Oregano, Garlic, and Red Chili Flakes
  3. Once finely chopped, add in Olive Oil in a steady stream and blend until combined
  4. Add in Vinegar and season with Salt & Pepper
  5. Marinate Tofu in ½ of Chimichurri Sauce
  6. Grill marinated Tofu over medium flame on both sides
  7. Remove and top with remaining Chimichurri sauce
  8. Serve and enjoy

The Prince's Bride

Every little girl dreams that her wedding day will be a fairy tale taken directly off the screen of Disney movie; shining like a princess, she walks down the isle in an elegant gown towards her Prince Charming.  Tomorrow, the world gets to witness American born actress Meghan Markle wed her own Prince, Prince Henry of Wales, or “Prince Harry,” to be exact.  Windsor Palace’s St. George Hall will host the 600 person reception, and while the menu hasn’t been confirmed yet, we hear that it will feature fresh produce, “bowl dishes,” canapés, and decadent desserts, such as truffles, macaroons, and an elegant elderflower-lemon cake. 

Unfortunately, England’s food reputation isn’t the best.  With classic dishes like Sheppard’s Pie or Banger’s and Mash, people have stopped looking at English cuisine as a high standard, even with the new wave of cooking styles popping up all over the country.  In this blog post we are going to give a Chris Brugler twist to some of these English classics. 


See you at the King’s Table,

CBC Team



"Fish & Chips"


  • Black Cod Filets
  • Light Asian Beer (Sapporo or Singha) | Rice Flour | Cayenne Pepper | Garlic Powder | Salt | Pepper | Vegetable Oil
  • Sweet Potatoes | Brown Sugar
  • Honey | Rice Vinegar | Miso | Soy Sauce | Ginger | Garlic | Sesame Oil


  1. Whisk together Beer and Rice Flour, adding in Cayenne Pepper, Garlic Powder, Salt & Pepper – Lumps are ok – Don’t over whisk!
  2. Place batter into the fridge to get as cold as possible before frying
  3. Slice sweet potatoes into thick strips and place into ice water 
  4. Heat Vegetable Oil until 375 degrees F
  5. Combine Honey, Rice Vinegar, Miso, Soy Sauce, Ginger, Garlic, and Sesame Oil – Mix well and set aside for dipping sauce
  6. Pat dry sweet potatoes and fry until lightly brown
  7. Remove fries and sprinkle with Salt, Pepper and Brown Sugar
  8. Take fish filets and dredge in batter from fridge
  9. Deep fry fish filets until golden brown (about 3 minutes), turning once
  10. Serve fried fish and sweet potato fries with Honey Miso Vinegar sauce


"Shepherd's Pie"


  • Lamb Shoulder cubed | Vegetable Oil | Salt | Pepper | Tomato Paste | Flour
  • Onion | Purple Carrots | Parsnips  | Garlic
  • Red Wine | Fresh Rosemary Sprigs | Bay Leaf
  • Yukon Gold Potatoes | Feta Cheese | Milk | Butter


  1. Preheat oven to 400 degrees F
  2. Pat down cubes of Lamb Shoulder and season with Salt & Pepper
  3. Add Lamb into pan of hot oil and sear on all sides – Remove from heat
  4. Add in chopped Onions and Garlic to same pan, loosening the lamb drippings with a few tablespoons of water
  5. Add in Tomato Paste once Onions are browned and stir for a few more minutes
  6. Add in seared Lamb and stir with flour until dissolved
  7. Add in Red Wine, Rosemary, and Bay Leave, bring to boil, and then simmer for about an hour
  8. Add in chopped Carrots and Parsnips and continue to simmer about 30 more minutes, until meat is tender and braising liquid is reduced to 50% from original amount – Sauce should have thickened up
  9. Remove Rosemary and Bay Leaves and spoon into individual baking dishes
  10. Boil Potatoes until fork tender
  11. Mash together Potatoes, Butter, Milk, Feta Cheese, Garlic, and Rosemary until creamy
  12. Pipe Mashed Potatoes over Lamb Filling
  13. Put individual Shepherd’s Pies into oven and cook for 25 minutes or until potatoes start to brown
  14. Upon removing from oven, let sit at least 15 minutes before serving
  15. Top with Feta Cheese Crumbles and a Sprig of Rosemary for garnish

Blue Cheese Beef Wellington

"Beef Wellington"


  • Frozen Puff Pastry Sheets | Flour | Eggs
  • Baby Bella Mushrooms | Extra Virgin Olive Oil | Garlic | Fresh Thyme | Fresh Rosemary | Unsalted Butter | Onions | Marsala Wine | Salt | Pepper
  • Fresh Spinach | Slices of Blue Cheese
  • Filet Mignon


  1. Roll out Puff Pastry until ¼ inch thin and put back into freezer
  2. Marinate Mushrooms in Olive Oil, Garlic, Thyme and Rosemary for 2 hours
  3. Once marinated, sauté Mushrooms over medium heat until browned
  4. Remove from heat, chop Mushrooms once cool, and place in fridge
  5. Add Butter and chopped Onions to Mushroom pan and sauté until brown
  6. Add in Marsala Wine and simmer until most of the wine has cooked off
  7. Place onions and Mushrooms in blender and mix into paste
  8. Squeeze or cook off any liquid from paste
  9. Sautee Spinach in Butter over medium in new pan
  10. Once Spinach is wilted, remove from height and put into Ice Water bath to stop cooking process and then press out as much moisture as possible
  11. Slice block of blue cheese
  12. Season Filet Mignon with Salt & Pepper and Sear quickly
  13. On Cling Wrap, spread out Mushrooms paste and Spinach
  14. Place Filet Mignon in middle of Cling Wrap and top with Blue Cheese
  15. Tightly roll around Filet Mignon and chill for 20 minutes
  16. Take your puff pastry out of the freezer and place unwrapped fillings into middle of the pastry
  17. Using an egg wash as “glue”, roll pastry around to seal fillings
  18. Chill for 5 minutes in the refrigerator
  19. Cover entire Wellington with egg wash
  20. Score top of Wellington for design purposes
  21. Bake at 425 degrees F for 20-25 minutes or until crust is rich and golden in color
  22. Cut thick slices and enjoy


Mother’s Day.  A day where we get to thank all of the amazing mothers in our lives, whether it be our own mother, our siblings with children, and even our friends.  These are the remarkable women who have helped shape us throughout the years and they deserve to be pampered! 


When thinking of our mothers, I can’t help but remember the excitement of making breakfast-in-bed that was a staple in my house growing up.  We always served some sort of easy scrambled egg recipe, that my mother graciously ate and thanked us for, despite the fact that there was nothing special about the meal itself, besides the fact that I made it.


This year, why not step up your game a little more and create something that will actually impress mom? 


See you at the dinner table,

CBC Team


Individual Egg Muffin Cups


  • Packaged Rolled Pie Crust
  • Eggs | Heavy Cream | Butter | Frozen Chopped Spinach | Chopped Smoked Ham | Yellow Onions | shredded Gruyere cheese | Salt | Pepper


  1. Preheat oven to 375 degrees F
  2. Unroll piecrust, cut into 4inch rounds, and place in greased muffin tin
  3. Melt butter and add in chopped Onions and Smoked Ham
  4. Whisk together Eggs, Heavy Cream, Salt, & Pepper
  5. Place Cheese, Spinach and Onion and Ham Mixture into Piecrust
  6. Pour Eggs over and top with more Cheese
  7. Bake until crust is puffed, usually between 20-25 minutes
  8. Serve and Enjoy

Peach Bellini


  • Peaches | Water | Lemon Juice | Pinch of Sugar
  • Prosecco


  1. Puree Peaches, Water, Lemon Juice, & Sugar
  2. Fill Champagne flute ¼ with puree
  3. Fill rest of flute with Prosecco  

Avocado Mask


  • Ripe Avocado | Honey | Banana | Egg Yolk


  1. Mash all ingredients together
  2. Apply to skin and leave for 15 minutes
  3. Wash with lukewarm water