Last May I made a trip to Northern California to meet my great granddaughter. On one of the days of my visit, my granddaughter, daughter, great granddaughter (11 days at the time), went to Eureka. My granddaughter said, “We can have lunch at Brick.”

It had been over a decade since I had been to Eureka and could not imagine somewhere to get excited about eating. Well it was well worth the excitement and I can’t take credit for the discovery, as Guy Fieri’s show Diners, Drive-Ins & Dives already discovered it. 

After devouring the Mushroom Cobbler, I knew I had to learn more about Jim and talk him into sharing his recipe.

He started cooking in restaurants at 14 years old, so has been at it for 39 years now. Jim said,” Although I have been running restaurants for decades, this is my first time owning  a restaurant.  As soon as I saw this beautiful giant wood burning brick oven, I knew this was my spot!  So I moved from Santa Cruz & opened Brick & Fire…then a year later 2 Doors Down Winebar….located two doors down from the bistro.   I am a self-taught chef learning from my peers and thru experimentation and exploration.  I am driven by creativity and utilization of  whats is local fresh and on hand…In my cooking, I shoot from the hip and follow my passions, palate and whims without using recipes or plans…I cook in the moment.”

I asked about his mushroom entrees and focus on fresh ingredients.  “I am an avid wild mushroom hunter, forager, and gardener…we have 8 raised beds gardens across the street from the bistro,  We were recently featured on the Food Network on Guy Fieri’s show Diners,

Drive-Ins & Dives with our mushroom cobbler. We are Guy’s Mom’s favorite restaurant.”

Cobbler Tops ( x 2 in parenthesis)

1 ½ cup flour     (3 cups)

1 ½ tsp baking powder     (1 tbsp)

1 tbsp sugar     (2 tbsp)

1 tsp salt     (2 tsp)

1 cup milk   (2 cups)

4 tbsp melted butter     ( ¼ lb =8tbsp)

1 cup grated jack cheese   (2 cups)

Stir lightly milk and butter into dry ingredients

Add cheese and stir

DO NOT OVERMIX…less is best!

Bake 400 for 15-20 min until lightly golden

 

Mushroom Cobbler Mix

4 qts cremini mushroom diced medium

2 qts oyster mushroom diced medium

2 cups dry shiitake (about 25 ea)

1 cup dried wild mush mix

2 large onions diced

4 shallots diced

1/3 bottle white wine

½ cup sherry wine

¼ cup sherry vinegar

1 tsp thyme

4 cups heavy cream

Salt & pepper to taste

Place dry mushrooms in sauce pan and just barley cover with hot water and bring to a low simmer 15 minutes

Sauté onions and shallots in olive oil and butter until translucent with golden edges

-Add in fresh mushrooms and sauté on med-high stirring often to get some color on them

-Remove soaking dry mush from water-reserve water for later…remove shiitake stems, and finely dice all mushrooms and add to pot

-Once all mushrooms all nice add in wines and vinegar…reduce by 50 %

-Add in thyme and cream, salt & pepper and about 1 cup reserved mushroom water

-Reduce by 25 % … Taste it!

Brick & Fire Bistro
1630 F Street
Eureka, CA 95501
707-268-8959
www.brickandfirebistro.com

 

 

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