Stephenie and the crew of Seabreeze Farm provided the produce during my three years as Executive Chef of the Chopra Center for Well Being in La Jolla.
Seabreeze Organic Farm in Solano Beach, the scene of many happy events, parties and opportunities to dig in the dirt with pros. My granddaughter, Taylor and I spent many happy hours at Seabreeze, feeding the doves, watching the chics grow, drawing circles in the dirt.
It was from Stephenie I first learned about crumbling bacon on a bowl of oatmeal.
I won the prize three years in a row at the Seabreeze Farm Mothers' Day Cornbread Cook Off.*
And, her partner of the era, Chef Gordon Smith, was instrumental in helping me set up the Chopra Center kitchen. He and his twin brother, Seabreeze farmer Greg, provided lots of expertise and many laughs during that intense time. (More photos in the Kitchen Series).
Prize Winning Blue Cornbread
1 pound loaf pan baking spray
1.5 cups organic white flour
1/2 cup blue cornmeal
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup melted butter
Options: 1 large green onion, chopped
1/2 bunch cilantro, chopped
Preheat oven to 350˚. Coat pan with vegetable spray.
Mix flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. In another bowl, beat together eggs, buttermilk and butter. Mix gently with dry ingredients, folding in ingredients carefully. Place in prepared pan. Bake for about 45 minutes, or until inserted skewer or knife comes out clean. Turn out onto cooling rack and cool slightly before cutting. Delicious with Ginna’s Turkey Chili.