Another satisfied client…

July 5th, 2012

I catered a small private event last night, my menu came out amazing and all parties involved were super stoked about the outcome. Here are some pics of what I made:



Caprese Salad skewers, drizzled with 18 year old aged balsamic vinegar & italian herb infused Bariani EVOO

Callo Hacha: Half Moon Scallops from Baja. Seared with lemon orange and rosemary infused olive oil. topped with edible flowers.

Mesquite rubbed & smoked Top SIrloin with mango honey hoisin bbq sauce

Pan seared fresh local pacific Halibut with a fresh mediterranean tartar sauce

Roasted rainbow beets with Herbed goat cheese & micro herb greens

Summer squash Carpaccio

Chocolate Chunk tort with Dulce De Leche Drizzle

Independence day Panna cotta: Tahitian Vanilla Bean Panna Cotta with fresh berries

Artisan Cheese platter with paired fruit, wines, ports and Liquors

Surf & Turf for the first day of summer & National Surfing Day

June 21st, 2012

by Scott Ingenito

What better way to celebrate the first day of summer and national surfing day than to have a delicious meal made from amazing local ingredients?  An amazing butcher friend of mine gave me this incredible Cattelmans cut, I acquired some super fresh local scallops & shrimp to add in, and it was on.  Check out this delicious meal!

Cattlemans Cut: Seared and ready for the oven, topped with my Herb butter


Roasted off and resting... Melty goodness of the herb butter draping down


Citrus Seared Local Scallops

Southwest rubbed Shrimp

I guess I had to add some veggies: Roasted California Sweet potato & Bruss Sprouts with Cipollini onions

Surf & Turf

A Night of Nights!

May 10th, 2012

by Scott Ingenito

I worked for some amazing clients tonight, actually great friends and neighbors of mine here in Ocean Beach San Diego.

Taylor & Suzanne got engaged tonight! A few months in the planning, Taylor did all the hard-work, yard work, and planning then had me handle the food side. I have to say, I was really excited about the menu, and to be asked to cater such a special moment in both of their lives. Overall I was really satisfied with everything, and seeing their plates were totally clean, I could tell they enjoyed the menu as well. It is one of the crowning moments of my short time living here in San Diego, an honor to be included as a friend but also as a chef. Such an amazing night!


Taylor & Suzanne

Appetizer: Roasted Mediterranean Salad cups

Entree: Balsamic & Lemon Thyme Glazed Chicken Breast w/ Grilled Asparagus bundles, and Orzo Pilaf with roasted pine nuts, italian herbs, parmesan cheese and artichoke hearts, topped with Shaved Asiago

Strawberries 3 ways: Bride & Groom tuxedo dipped, Dark chocolate & nut dipped, and Fanned with Blue agave drizzle


Top Gourmet Smartphone Apps for 2012

May 9th, 2012

Hey everybody,

Hope you all enjoy this special guest post. Jane Johnson of BBGeeks/AndGeeks/Going Cellular contacted me about posting this up on here and I was so excited! Like most people these days, I am totally reliant on my smartphone to run my business, and help make my personal life easier to manage. Here is a short list of the top gourmet apps out right now. Check it out:


The Top Gourmet Apps for 2012

By Jane Johnson

Putting delectable recipes right in your oven mitts!
 Do you ever eat at a fancy restaurant and wonder if you could create similar culinary masterpieces at home? Well thanks to smart phone apps you can easily access recipes and the professional cooking techniques needed to cook your own five-star meals at home.  And for hardcore chefs, you can learn specific food preparations from celebrity chefs like raw food sensation, Matthew Kenney; Naked Chef, Jamie Oliver; and Food Network stars, like Alton Brown, Paula Deen, and Bobby Flay.


Here are the top gourmet food apps for chefs and cooks in 2012:

 1. Jamie’s 20 Minute Meals (Free – for Android)
Jamie’s 20 Minute Meals will help those with a palate for fine foods prepare a delicious and nutritious family meal in under 20 minutes flat! Loaded with 60 of Jamie’s own recipes, the Naked Chef will guide you through food preparation one step at a time, with photos and 21 videos of Jamie cooking, providing useful cooking tips and kitchen techniques (like knife sharpening and food chopping) so your recipe will turn out as good as his! Jamie also provides a cool shopping list that you can take with you when you shop. It sorts ingredients by aisle so you’ll probably only spend 20-mintues in the grocery store too.


2. Matthew Kenney’s Raw Express ($4.99 – for iPad)
Raw food is great for the human body. However, if you don’t know how to prepare it properly, you could end up eating just salads for an entire month and ditch the diet altogether. That’s why renowned raw food Chef Matthew Kenney created Raw Express, an app that guides you through the basics of safe, delicious raw food preparation. Sink your teeth into 12 full-length videos that show you useful raw food tricks, such as how to crack a coconut, and how to make delicious sauces totally from raw ingredients. This app boasts 45 good-for-you recipes accompanied by a full nutritional breakdown for each, plus recommended shopping lists.


3. Food Network: In The Kitchen ($1.95 – for Android)
If you watch the Food Network regularly, you probably dream about how nice it would be to cook with Alton Brown, bake a Southern feast with Paula Deen, or filet with Bobby Flay! The Food Network: In The Kitchen app makes the star chefs of the network your kitchen mentors. This app keeps a recipe box filled with your favorite chefs and episodes on your smart phone. Each show is filled with yummy recipes, recommended shopping lists, step-by-step kitchen techniques, and even a handy kitchen timer and measurement converter.


4. Dinner Spinner (Free – iPhone)
After a week of casseroles have you ever wished for a little dinner inspiration? The Dinner Spinner provides delectable meal inspiration with a fun twist! Simply shake your smart phone and the Dinner Spinner will present some unique, fresh recipes to try. For a more refined search, you can spin by ingredient to your spinner and the app will show recipes containing these specific ingredients from the AllRecipes data base.


5. Epicurious (Free – for Android)
The Epicurious app puts a diverse array of recipes directly at your over mitts! Featuring a recipe data base that’s 30,000 recipes strong, you’ll find inspiration from a variety of gourmet sources—including meals from the pages of your favorite cooking magazines, celebrity chefs, and even homemade user submitted favorites.


Bio: Jane Johnson is a writer for GoingCellular, a popular site that provides cell phone related news, and commentary as well as reviews on the latest devices, used cell phones and service providers. 

Super easy Cinco De Mayo

May 6th, 2012

by Scott Ingenito

Living in San Diego I can walk down my street and stop at any of the thousands of taquerias to grab a top-notch burrito, However I figured tonight, after a few five citrus margaritas, to cook up some quick Cinco De Mayo burritos on my own. Super easy, fresh and delicious.

Chorizo and Spanish Rice burritos

Makes 6-8 Burritos
Grape seed oil, for saute
1/2 red onion, diced small
2 garlic cloves, minced
2 green bell peppers, diced
2 red bell peppers, diced
1/2 pack of Soy Chorizo
2 cups of brown rice, cooked
4 cups of water ( I split mine, 2 cups of vegetable stock, 2 cups of water)
1 cup of prepared salsa
2 tbsp of salsa verde
Salt, pepper, ground cumin, cayenne pepper, dried spanish oregano, dried cilantro, chili powder  to taste
Uncooked tortillas, I use Canasta Brand. Store brand or Mission should NEVER be used!
Sour cream and fresh chopped cilantro for garnish
Step 1
Prepare your rice however you normally make it. I like to use a rice cooker, because you can set it and forget it until you need it. Meanwhile, wash all your produce and dice it all up. Heat your pan over medium high heat.
Step 2
Add your onions and saute until tender, add garlic saute another 2 minutes.

Step 3
Add in your green bell pepper and red bell pepper, saute until slightly tender.

Step 4
 Add in your Soy Chorizo (can be subbed for any protein of choice), saute until cooked through.

Step 5
Add in the rice, and seasonings, prepared Salsa,Salsa verde, toss to combine and taste. Season as needed.

Step 6
In a non stick pan over medium-high heat, add in some grape seed oil, toss in your uncooked tortilla and toast up on both sides until slightly toasted and puffy.

Step 7
Lay out your cooked tortilla, place down some sour cream, rice mixture, and fold together, Enjoy!
I added in some home-made tortilla chips. Simple: take 10-12 corn tortillas, cut in half, then in thirds. Heat some vegetable oil up to *365 degrees. Fry the chips until browned, remove from oil with a spider, salt immediately as they drain on a cooling rack.

I also added a delicious 5 citrus Margarita made with some amazing gifts I received this week. The perfect way to top off this Super easy cinco de mayo dinner!

How did you celebrate your Cinco De Mayo?


Farm to Fork in minutes

May 1st, 2012
by Scott Ingenito
Tonight I was cooking for a client, and had the amazing experience of picking fresh ingredients from their community garden to use in preparing dinner. I grabbed a nice bunch of super fresh, vibrant vegetables and herbs, and came up with a delicious menu on the fly. Here is what I presented for dinner.


Pan Seared Organic Chicken Breast with a Creamy Sage & Savory sauce

2 Organic chicken breasts, trimmed, cleaned and pounded evenly to about 1/2″ thickness

Cyprus Flake sea salt & Fresh Ground black pepper to taste

Grape Seed oil for saute

Step 1

Season chicken, heat a saute pan over medium high heat, add in grape seed oil. Then sear chicken on both sides, 3-5 minutes per side depending on thickness.


1 tbsp of butter

2 shallots, diced

3 cloves garlic, minced

1 cup heavy cream

2 tbsp fresh chopped sage

2 tbsp fresh chopped basil

1 tbsp fresh chopped Lemon Thyme

1/2 fresh lemon, zested and juiced

Cyprus flake sea salt & fresh ground black pepper to taste

Step 1

In a sauce pan over medium heat, add in butter, shallots and sweat until tender. Then add garlic. sweat for another 2-3 minutes.

Step 2

Add in heavy cream, all herbs and lemon zest/juice. bring to boil, then reduce heat quickly to low simmer and let it cook until desired thickness. this will help infuse the cream with the beautiful herb mixture.  keep warm until ready to serve. Stir often.

Fresh Garden Harvest Saute

1 shallot, minced

2 tsp of grape seed oil

5-7 leaves of Rainbow chard, stemmed and sliced into bite size pieces

3 garlic chives, minced

1 red bell pepper, large dice

1 yellow bell pepper, large dice

1 orange bell pepper, large dice

5 leaves of Lemon Balm leaves, chiffonade

Cyprus flake sea salt & fresh ground black pepper to taste

Step 1

In a saute pan over medium heat, add in your grape seed oil, and shallots. Sweat out until translucent. Then add garlic, sweat another 2-3 minutes.

Step 2

Add in the chard (reserving a hand full to add in at the end),  also add garlic chives and peppers Saute until wilted, but still a bit crunchy. Then add in the Lemon balm and the remaining chard. Toss together, Season with Sea Salt and pepper. Set aside until ready to serve.

Southwestern style Roasted Sweet Potatoes


2 Sweet potatoes, washed, sliced in half, scrape the tops with a fork to make grooves

Sprinkle with sea salt, pepper, brown sugar and special spice mix (below)

Lay on a few thin slices of cold butter

Roast in the oven @ *400 degrees for 1 hour, depending on the size of your potato.

My Special Spice mix, in a ramekin toss together a large pinch of each of these; Ground Coriander, ground cumin, ground chili spice, ground Vietnamese cinnamon, ground garlic, dried parsley.

The world works in mysterious ways…

April 15th, 2012

by Scott Ingenito


Another great perk of my job, Working my some amazing local and nationally known superstar chefs. This past week I got to work with a chef whom I actually was negotiating a job with before moving from New York; RON OLIVER, Chef De Cuisine at Marine Room, at the La Jolla Beach & Tennis club. What a great class, such amazing food, and the best part was getting to work with such an amazing chef and talk and learn in the process. I first learned of Chef Ron Oliver and Bernard Guilles from their reputation in the San Diego area back in 2009. When I was planning my move from New York, I contacted the La Jolla Beach & Tennis CLub and was talking with the GM to try to solidify a spot in their kitchen. Long story short, I did not take the position, but now, nearly a year and huge career change later I got the chance to work with him. What a great night! Check out Ron’s new cookbook.


Quick & Easy Easter dinner

April 9th, 2012

Fried Bunny Tails  (Italian stuffed Rice balls)


by Scott Ingenito

*this recipe will make 6-8 extra large balls*



4 cups of brown rice

4 cups of filtered water

2 bay leaves

salt and pepper

 Combine all above ingredients into a rice cooker, cook, let cool to room temperature- this can be done up to 3 days in advance.


2 shallots, minced

2 cups of crumbles (or your favorite protien)

1/2 cup fresh chopped parsley

1 cup fresh shavaed parmesan and Asiago cheese.

Salt, Pepper and garlic powder, to taste

Step 1

Heat a saute pan over medium heat, add grape seed oil, saute your shallots until tender.

 Step 2

Add your crumbles, or protien, cook together until you reach desired doneness. Add in your cheese to melt.  Set aside to cool.

Standard Breading Station

1 bowl of rice

1 bowl of your filling

1 bowl of whole wheat flour

1 bowl of egg wash

1 bowl of Panko bread crumbs, seasoned with salt, pepper, garlic powder and fresh parsley.

Step 1

Place approx 2 tablespoons of rice in your wet hand, add 1 tablespoon of filling, then another 2 tablespoons of rice, mold together forming a nice tight ball. Set aside, and complete the rest.

Step 2

Roll into flour and coat, then roll into egg wash, let excess drip off. Roll into your breadcrumbs, packing them on. Drop into your *360 Degree oil.

 Keep a sheet pan with a cooling rack next to your oil, place the fried balls onto the rack until all are done. Then place them into a *150 oven to hold until they are ready to be served.

I served this with a side of Spring mini vegetables including zucchini, summer squash, baby carrots and red onion. Tossed with olive oil, salt, pepper, and fresh shaved garlic, Roasted in the oven at *400 for 25 minutes. I also put together a simple marinara sauce.

Overall, a quick meal I threw together with little effort and not too much preparation needed. So delicious and memorable.



It’s not just a job, It’s an adventure…

March 30th, 2012

Hey guys, Just wanted to post this up because I was so excited! Last night I worked a class with one of my favorite chefs.

Brian Malarkey from Bravo’s Top Chef Season 3.

He brought his amazing crew and menu from one of his many restaurants: GINGHAM

from Left to right: Sous Chef Jack Mancino, Chef De cuisine Ryan Studebaker, Me, Brian Malarkey, and Corp Pastry Chef Rachel King


Quinoa, the miracle seed

March 30th, 2012

by Scott Ingenito

Quinoa, Most people think of it as a grain, a replacement for rice. In fact it is a seed, grown up in the Andes mountains of South America. The ancient

Quinoa is stocked with life-sustaining nutrients all across the board, including all eight essential amino acids. There are other highly beneficial compounds, vitamins and minerals in this food that the Incas reverently called “Chisaya Mama” (mother of all grains).
Vegetarians should  incorporate quinoa into their diet often. It’s difficult for vegetarians to get all eight essential amino acids and an adequate source of protein from one food source. Usually, vegetarians and vegans need to combine foods like beans and rice to acquire all the essential amino acids, the building blocks of protein.
Those with gluten sensitivity or wheat allergies can rejoice in eating quinoa as it contains no gluten or wheat. (Spanish conquistadors during the South American conquest suppressed quinoa production, as it was associated with what the Spaniards perceived as non-Christian, indigenous, ceremonial backwardness. Thus, wheat was cultivated in the Andes region.)
Quinoa is such a versatile ingredient, and I use it in many ways, but here is one of my new favorite ways to incorporate this superfood into my diet.
1/2 cup white quinoa
1/2 cup red quinoa
2 cups filtered water
salt and pepper
1 bay leaf
1 sweet onion, diced small
2 cups Kale, chiffonade
1/2 cup Beech mushrooms, stems removed
1/2 cup shiitake mushrooms, chopped
1 yellow bell pepper, roasted, diced
1 red bell pepper, roasted, diced
zest and juice of 1/2 a lemon
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp dried thyme
Salt and pepper to taste
Step 1
In a rice cooker, place your quinoa, water, salt & pepper and bay leaf. Turn on and let cook while prepping your vegetables.
Step 2
In a saute pan over medium heat add grape seed oil and saute your onions until tender. Then add your Kale, cook until wilted.
Step 3
Add in your peppers and mushrooms, cook until tender. Season with salt, pepper, and all spices.
Step 4
Remove the bay leaf from your cooked quinoa, add quinoa to the pan and toss until evenly distributed over medium heat. Add in your lemon zest & juice. toss to combine.
Remove from the heat, At this point I like to drizzle a nice flavorful extra virgin olive oil on top, and add some fresh chopped parsley, then Serve.
I served it most recently topped with a nice piece of seared atlantic salmon. The combination of the crispy salmon skin, buttery flakey salmon and this quinoa is out of this world. Try this out, or add your own twist…. I would love to hear about your favorite way to use Quinoa. My next mission is to make Arancini with quinoa, stay tuned!