Chef Deborah Scott, Executive Chef & Partner of Cohn Restaurant Group, is proud to announce a long-awaited partnership with Costco Wholesale to launch one of her most beloved culinary offerings. The immensely popular Pepita and Sesame Crusted Brie with Jalapeño Jelly and Roasted Garlic is now on shelves for retail sale at select Costco locations throughout San Diego. Previously only available to order within her restaurants (Indigo Grill, Island Prime/C Level, Vintana Wine + Dine), the new collaboration allows Chef Scott fans to enjoy her trademark flavors in the comfort of their own kitchens.
“We’ve been working on the partnership for some time so I was ecstatic to finally be able to walk into my local Costco and see my crusted brie on the shelves! It’s always been a bestseller at my restaurants so I know fans will be excited to now be able to bring it home,” says Chef Scott. “I love to entertain and it’s a perfect option for an easy party appetizer that everyone will love, or to enjoy during a quiet night at home.”
Scott’s Pepita and Sesame Crusted Brie retails for $9.99 for a 16 oz. portion and is available at the Vista, Morena Blvd, Santee, Carmel Mt., Rancho Del Rey, Carlsbad, La Mesa, Mission Valley, Temecula, Lake Elsinore, Poway, and San Marcos Costco locations.
Chef Deborah’s Serving Suggestions:
Serve with flatbread, baguette slices, or your favorite cracker. Top with warm, softened seed crusted brie and spread with luscious jalapeño jelly and roasted garlic.
Oven: Pre-heat oven to 350. Remove brie cheese from the plastic wrap and place on oven safe dish. Heat Brie for 10-12 minutes. Serve with room temperature garlic spread and jalapeño jelly.
Microwave: Remove brie cheese from plastic warp and place on microwave safe dish. Heat on high for 30 to 40 seconds. Serve warm with room temperature garlic spread and jalapeño jelly.
For more information about Chef Scott’s Pepita & Sesame Crusted Brie please visit www.dinecrg.com.
MORE ABOUT DEBORAH SCOTT:
EXECUTIVE CHEF & PARTNER OF THE COHN RESTAURANT GROUP
Indigo Grill, C Level/ Island Prime, Chop Soo-ey/Patty Melt Trucks and Vintana
As one of San Diego’s most renowned celebrity chefs, Deborah Scott is known for her diverse tastes and ability to create innovative dishes with an emphasis on presentation. Chef Scott first caught the eye of restaurateurs David and Lesley Cohn in 1995 when her affinity for fusion landed her as the head of Kemo Sabe, the Pacific Rim infused concept formerly housed in Hillcrest.
As a native of Virginia Beach, Virginia, Deborah perfected her talent of pairing eclectic flavors during culinary school. Scott, a graduate of the Baltimore Culinary College, also boasts graduate courses from the Culinary Institute of America in Hyde Park. Deborah quickly gained hands-on experience at the historical Clarke Cooke House and White Horse Tavern in Newport, Rhode Island, followed by a stint as Executive Sous Chef at Monterey Plaza Hotel’s Delfino’s On The Bay. After successfully stepping onto the San Diego culinary scene, Scott was designated to re-introduce Indigo Grill to Little Italy in 2001 where she helped inspire everything from the logo to the eatery’s unique décor. The standout menu showcases Scott’s flair for indigenous ingredients, exotic flavors and artful composition. Chef Deborah is also behind the dual-concept steak and seafood restaurants, C Level/Island Prime. These premier dining destinations are located under one roof and situated on the bayfront waters of downtown Harbor Island. Island Prime features high-end seafood and prime steaks with an extensive wine list while C Level offers a more casual menu and ambiance. Most recently, Scott introduced the Chop Soo-ey and Ms. Patty Melt food trucks, which offer San Diegans a limitless combination of tasty and innovative street fare. In May 2012, Deborah Scott once again wowed patrons with California Modern Cuisine at approachable price points when she launched her latest endeavor with the Cohn Restaurant Group, Vintana, in Escondido.
Well known for her hands on approach to hospitality, Scott can be found at each of her restaurants nightly where she oversees her kitchens and visits with guests to ensure a one-of-a-kind dining experience. When she’s not at one of her award-winning venues, the avid animal lover regularly donates money and volunteers her time to animal advocacy programs such as The Project Wildlife Foundation, an organization that facilitates the adoption and rehabilitation of animals in need. Chef Deborah Scott was named “Chef of the Year” 2012 by U-T San Diego and has been awarded with multiple accolades for Best Chef in San Diego by San Diego Magazine, 944 Magazine, San Diego Home & Garden Magazine and the California Restaurant Association. Chef Scott has appeared in Condé Nast Traveler, Sunset Magazine, Food & Wine Magazine and Nation’s Restaurant News.