FOOD CULTURE

Simple food is not boring or plain. It is the art of bringing out the true flavors of fresh, organic foods, with seemingly simple preparations. How much better would you feel if you were told that the produce being used in your dishes was picked that day? And not only that, but that it is organic, of the highest quality and grown locally? This is the heart of PK cuisine.

LOCAL GROWERS

Our passion for fresh, local produce means we go out of our way to find the best that San Diego and California has to offer. We search for growers and purveyors who put as much heart and soul in what they do as we do in our food.

Finding people that strive to encourage and embrace what their local community has to offer was the secret to being able to bring PK together. These are those people:

La Milpa

La Milpa Organic Farm is an edible paradise located five miles north of Escondido, CA. that grows an array of organic vegetables, greens and herbs. If you ever have a chance to head up there, don’t leave without some of their outstanding spinach in your basket.

Chino Farms

World-famous Chino Farms, in Rancho Santa Fe, draws chefs from California's most celebrated restaurants every morning. Alice Waters and Wolfgang Puck were among the first to use their exceptional vegetables back in the day. Tom Chino and his family are pioneers of the slow food movement and thrive on growing quality produce to spread their enthusiasm and passion for food.

Crows Pass

Dave and his family at Crows Pass Farm grow and supply great quality fruit and vegetables for restaurants in the San Diego, Temecula and SoCalregions. Dave gurantees and, more often than not, hand delivers the morning’s harvest straight into the hands of San Diego’s best chefs. Here at PK, we cannot live without his salad greens.

Niman Ranch

Niman Ranch is committed to bringing the finest tasting meat possible to customers while practicing the highest standards of animal husbandry and environmental stewardship. This care, pride, and responsibility is definatley the final key ingredient in creating our great tasting porchettas, tri-tips and house charcuterie.

PREPKITCHEN GLOSSARY

Cornichon: is of the same species as the cucumber but is of a completely different race; this is contrary to the popular belief that they are small cucumbers. They are usually picked when 3 to 8 cm in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, ‘dill pickle’) or brine to become a pickled cucumber.

Heirloom: a heirloom plant is one that is open-pollinated. Meaning it is naturally cultivated (non-hybrid) and therefore represents the original species of the plant.

Hen of the Woods Mushroom: Also known as the Maitake Mushroom, it has a robust, earthy flavor and fragrance. This very versatile mushroom can be prepared in many ways including stir-fry, sautéed and baked

Piquillo Pepper: a variety of chili traditionally grown in Northern Spain. Its name is derived from the Spanish for "little beak”

Pickled Ramps: water, white vinegar, sugar, mustard seed, coriander, fennel, black peppercorn, bay leaf, ramps

Porchetta: is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild

Ratatouille: usually served as a side dish. Tomatoes are a key ingredient, with garlic, onions, zucchini, eggplant, bell peppers, and some herbs.

Remoulade: a popular condiment in many countries, and was invented in France. Very much like the tartar sauce of some English-speaking cultures, remoulade is often Aioli or mayonnaise-based. Although like tartar sauce, it is more yellowish, sometimes curry flavored, and sometimes contains chopped pickles or piccalilli, and can also contain

Farro: consists of grains of certain wheat species in whole form. The exact definition is debated. It is usually sold dried and is prepared by cooking in water until soft, but still crunchy.

Jidori: Japanese term transalting to “chicken of the earth.” Chicken which is extremely fresh and of the up-most quality; some brave japanese chefs even serve the breast sashimi style.

Albacore: It is the only tuna species which may be marketed as "white meat tuna" in the United States.

Tri-Tip: cut of beef from the bottom sirloin primal cut. Tri-tip was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled.

Caponata: a Sicilian aubergine dish, a cooked vegetable salad made from chopped fried aubergine and celery seasoned with sweetened vinegar, and capers in a sweet sour sauce.

Herbs d’Provence: a mixture of dried herbs from Provence invented in the 1970s. The mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. Used to flavour grilled foods such as fish and meat, as well as vegetable stews.

JOE’S MEAT EMPORIUM
Coppa: Neck Muscle, more like a ham than a salami. Flavored with paprika, orange, garlic, cinnamon and coriander.

Pancetta: "Italian bacon" rolled pork belly. Herbs, peppercorns, chili flakes, garlic & brown sugar.

Saucisson Sec : "Dry Sausage" subtle & pure. Just garlic, salt & black peppercorn.

Chorizo: Spanish style. Coarsely ground with smoked paprika, garlic & spices.

Soppresatta: Italian pressed sausage with coarser grind & distinct fat. Made from the pork leg, belly, beef, red pepper flakes, garlic, peppercorns & white wine.

Spicy Pepperone: All beef. Cayenne, fennel seed, all spice & red wine.

Fennel Salami: Northern Italian with a finer grind. Fennel pollen, peppercorn & red wine.

Tuscano: A finer grind, dispersed with larger pieces of hand cut back fat. Chianti, garlic & peppercorn.

PK Bacon: Niman Ranch pork belly seasoned with brown sugar, salt, and smoked with apple wood.

Bresaola: Very lean beef eye round marinated in red wine seasoned with herbs , juniper, cinnamon & nutmeg.

Duck Prosciutto: A duck breast cured just like a ham. Seasoned with fresh herbs and spices.

Lonza: Similar to prosciutto; its a cured pork loin, seasoned with garlic, chili, and fennel.

Duck Liver Terrine: Duck liver, thyme, cognac, salt and pepper.

Pate de Campagne: A rustic pate made with pork belly and pork shoulder seasoned with herbs, red wine and spices.