While shopping at Trader Joe’s, I make it a point to pick up a box or two of their Miso Ginger Broth. It’s the perfect base for my favorite Miso Soup With Tofu and Mushrooms. After all, nothing tastes better then a light and healthy soup for lunch or dinner!
Located in the heart of Little Italy, Indigo Grill’s new menu draws heavily on Latin influences and places an emphasis on shareable items such as anticucho boards, small plates and bold crostinos.
About Chef Deborah Scott
Deborah Scott can create a delicious meal with just about any ingredient. When she was a student at Baltimore International Culinary College, she not only had the highest grade point average, she also was awarded the gold medal in the school’s Cooking Competition. With only a brown shopping bag of various unrelated food items, Deborah concocted a recipe so delectable she received two awards from judges at the American Culinary Federation.
As a native of Virginia Beach, Virginia, Deborah perfected her talent of pairing eclectic flavors during her graduate course program from the Culinary Institute of America in Hyde Park. With plenty of knowledge and skill, Deborah quickly gained hands-on experience at the award-winning Clark Cookhouse and Whitehouse Tavern in Newport, Rhode Island. She then moved on to be Executive Sous Chef for two years at Monterey Plaza Hotel’s Delfino’s On The Bay.
Established in 2012, Andrew’s latest venture, ANDREW SPURGIN™, brings his diverse skill sets to consulting work with caterers, chefs, restaurants and hotels. He also creates bespoke events—from concept, styling, menu design and vendor brokering—as well as other related focus areas. Andrew believes in sound community care and often accepts requests to act as host or culinary chair for charitable and gala events. After all, if you live in a community, why not give back to it?
Andrew has designed parties and menus, and overseen the production of events honoring dignitaries and glitterati for the past three decades. He has cooked for three US presidents, Martha Stewart, and at the James Beard House in New York City, among others.
He grew up in London, working in his relative’s restaurant and butcher shop. His aunts introduced him early to the bounty of local purveyors at London’s historic Borough Market, where he also “worked” at a young age. His family moved to San Diego in 1974.
He was chef and baker of one of California’s first handcrafted, on-premise bakery/restaurants. He was director of catering at Southern California’s celebrated Pirets, and at several other respected catering firms. Andrew has consulted and cooked with London’s Mustard Catering Ltd. and has been tutored by the cheesemongers at Neal’s Yard Dairy, also in London.
He has produced and designed menus and events throughout the United States, Canada, England and Mexico.
Andrew regularly lectures to the industry, public and youth audiences too on sustainability, cooking, event design, culinary responsibility and entertaining. His events, interviews and photos have been featured in numerous local and national magazines, radio and TV.
Fondly reflecting back on his English grandparents, Chef Andrew Spurgin remembers wonderful traditional feasts and offers his recipe for Yorkshire Pudding.
- 1 cup hen eggs
- 1 cup whole milk, organic
- 1 teaspoon sea salt
- 1 cup all purpose flour, sifted twice
- 1 teaspoon rosemary, finely chopped
- ¼ cup turkey or beef drippings, strained (may substitute duck fat, bacon fat, lard, or butter)
- 2 tablespoons cold water
In a large mixing bowl, beat the eggs into the milk with the salt. Add flour to custard mixture and combine, stirring gently until smooth (no lumps). Cover bowl with plastic wrap and allow to rest at room temperature for 1 hour. Pour through strainer and add rosemary.
Preheat oven to 425 degrees F.
Heat a 12-count muffin or pop-over pan in the oven until very hot.
Heat fat, if not liquid. Mix cold water into the custard. Add about a teaspoon of fat into each muffin pan, it should be smoking. Give the custard one quick stir and immediately fill each pan about 1/3 full. Place custard in oven and bake at 425 degrees F. for 15 minutes, then turn down oven to 350 degrees F. for another 10 minutes or until custard is golden brown (do not open oven until fully cooked). Remove from oven and serve immediately with gravy or your favorite jam.
*Information courtesy of Chef Andrew Spurgin