Last night, we celebrated my birthday (again) with dinner with friends at Sea and Smoke; a new restaurant in Del Mar and the third in the trilogy of restaurants from Matt Gordon. Sea and Smoke represents “farm-to-table” cuisine, or, as it states on the website “Located in the heart of Del Mar at Flower Hill with Chef Matt Gordon at the helm, Sea & Smoke explores modern and fresh interpretations of American dishes that celebrate simplicity and wholesome integrity. Keeping true to Chef Matt’s principles and commitment to healthful living, Sea & Smoke serves responsibly sourced meats, seafood and vegetables”.
This was my second visit to Sea and Smoke, but the first for dinner. We arrived promptly at 6:00 p.m. Because the patio was flooded with a meet-up group, we opted to sit in the front of the restaurant. Sea and Smoke’s strong suit is appetizers and cheese plates. We enjoyed bowl of really good mussels and a nosh plate of sugared and spiced nuts, pickled cauliflower and wood oven-roasted olives. Roasting the olives changed the flavor profile of the olives from somewhat briny to somewhat butter-which I liked. Wine list: Good. Over dinner, I had two glasses of the McPrice-Myers Viognier-Roussanne blend and Julie had a buttery, oaky Cypress Chardonnay from Russian River Valley. There drink list reflects a generous nod to mixology as Geoff had a version of a strawberry mojito and John had a freshly made carrot juice
On to the Food
We had a really fun time. Thank you Julie Dunkle and John Braman for a wonderful birthday dinner. Julie gave me one of her “I Drop Boys” tech shirts and I felt really honored that she was okay with me sporting it around (especially after she put the smack down on me in our last race by 6++ minutes-you go, girl!).
I really liked the quality of the ingredients that Chef Matt uses at his restaurants. I’m convinced that high quality food = high quality of life. There are some great veg options for the plant-based people, as well as an array of simply prepared, well-executed meats and seafood. I woke up (even after 2 glasses of wine-really good wine) feeling very alert and ready to rock the day. I resumed my raw, vegan diet and determined that 2 bananas with raw almond butter smeared on them can get me through a 3500 meter IM workout (did you hear that, triathletes? Swim workout today was almost exclusively IM…I think that the coach just needed a laugh as there is nothing like watching triathletes swim a 50 fly or backstroke-LOL)
Tomorrow is a 5 hour ride with the ladies at 6:30 a.m. 23 days until Ironman Whistler!