Current favorites

Summer time brings a bounty of delicious foods that we truly love incorporating into our meals.

Gracing the menu at Lunch and Dinner, you will find organic purple cauliflower.

Purple-Cauliflower

Chef Scott is using it in a Cauliflower bisque that is a hit among many and accented with a touch of chive oil.

A favorite appetizer is the Burrata cheese.

Burratta

It first entered our menu last year and diners loved this unique cheese, made with mozzarella and cream.  Its soft texture is delicious and worth a try to accompany your meal.  It is currently available for Lunch and Dinner.

Ours is accented with fava beans, mint, basil, lemon, olive oil and delicious grilled sourdough bread.

For meat-lovers, as a dinner option, you should consider the flat iron steak.

Not only is the steak cooked to perfection, but it is accented with organic fingerling potatoes.

Treat yourself to a visit at Julia’s soon!

Do you have anything in particular that you now want to try?

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All about Steak

For most people, a steak should be cooked in a certain way.

Do you know the color of each option or approximate times and temperatures for cooking?

Feast your eyes on today’s blog post to learn all about it!

Kitchen tip

Keep a meat thermometer in your arsenal of tools.  It may become one of the most important tools in your kitchen.  Using it is the only way to ensure meat is prepared to a safe minimum internal temperature and when harmful food bacteria, such as Salmonella and E.Coli, will be destroyed.

Extra-rare or Blue 

Internal temp of 115 – 120° F

The steak is seared on the outside and cooked for 1 minute on each side.  The center of the steak is 100% red.

Rare  

Internal temp of 125 – 130° F

The meat is seared outside and cooked for 2.5 minutes on each side.  This option leaves the steak with a 75% red center and the meat is fairly soft.

Medium rare  

Internal temp of 130 – 140° F

This option is seared on the outside and cooked for 3-4 minutes on each side.  A 50% red center is produced and the meat is firm to the touch. Often times, this is the ideal preparation for a steak lover.

Medium  

Internal temp of 140 – 150° F

A safe bet for pleasing most diners preferences, this option is seared outside and cooked for 4 minutes on each side.  The result is a 25% red center.

Medium Well

Internal temp of 150 – 155° F

This option leaves a slight hint of pink after it is cooked 5 minutes on each side.

Well done  

Internal temp of 160 – 212° F

Cooked for 5 minutes on each side, a well-done steak is 100% gray-brown throughout and very firm.  It can be dry and lack juiciness.

Looking for tips from Chef Scott to treat yourself to the very best? 

If choosing the Filet, order it medium-rare to get the full flavor of the meat and optimum tenderness

Alternatively, when it comes to a New York strip steak or Ribeye, a medium temperature is where he finds the optimum flavor is reached along with peak juiciness.

Cheers to your next delicious meal!

Current favorite ingredients

At Julia’s, we are all about using fresh, local ingredients in our cooking.

This week is no exception.  Just a few of our current favorites are…

Organic red watercress – it is a colorful departure from the usual green variety.

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And many diners are loving the locally grown English peas.

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We are complementing a few dishes with local baby fennel

fennel

And, as a real treat for dinner, we have local King Salmon accompanied by delicious green and yellow beans.

Is your mouth watering yet?  Mine is!

I love the flavors that come alive in a dish with super fresh ingredients.

We hope to see you for Lunch or Dinner soon!

Locally sourced food – Part 2

Welcome to the second installment of our locally sourced food post.

If you missed the first one, catch up here, if you like!

Soil Stewardship

Soil health is essential for the survival of our species. Conventional farming practices are rapidly depleting topsoil fertility. Creating and sustaining soil fertility is the major objective for organic growers.

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Energy Conservation

Buying locally grown foods decreases dependence on petroleum, a non-renewable energy. Buying from local producers conserves energy at the distribution level.

Environmental Protection

Organic growers use practices that protect soil, air and water resources.

A Step Toward Regional Food Self Reliance

Dependency on far away food sources leaves a region vulnerable to supply disruptions, and removes any real accountability of producer to consumer. Regional food production systems, on the other hand, keep the food supply in the hands of many, providing interesting job and self-employment opportunities, and enabling people to influence how their food is grown.

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Passing on the Stewardship Ethic

When you buy locally produced organic food you cannot help but raise the consciousness of your friends and family about how food buying decisions can make a difference in your life and the life of your community.

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Mother’s Day Brunch

Mother’s Day…

It is the perfect day to celebrate the special women in your life.

On Sunday, May 10th, we will have two seating times & an array of delicious food.

Mothers Day Flyer 2015

Come enjoy the beautiful setting of the Berkeley City Club and treat yourselves to a memorable occasion.

Reservations are available on Eventbrite until Wednesday, May 6, 2015.

We hope to see you soon!