Buena Vista Pool Hall, Arboretum, and Wild Animal Preserve Recipe 4 – Spring 2020 Rosemary Popovers

My mother used to make Yorkshire pudding when I was young, and popovers are just a “personal” serving of Yorkshire pudding. They are one of those trademark side dishes some guests remember even more than the main dish. The Buena Vista version takes an old James Beard Cookbook recipe and adds a little rosemary as […]

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Buena Vista Pool Hall, Arboretum and Wild Animal Preserve Recipe 3 – Winter 2020 Black Sage Venison with Wild Rice

Since preparing a memorable meal involves a bit of effort, I like to serve dishes guests can’t order in most restaurants. To do this, I like to lean on California native herbs straight out of my yard and gamey meats such as elk, venison, or wild fish. Venison can be hard to find in Los […]

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Buena Vista Pool Hall, Arboretum, and Wild Animal Preserve Recipe 2 – Autumn 2019 Beer-Poached Wild Salmon and Wild Rice

Cooking a seemingly exotic meal doesn’t have to be difficult. Here’s a simple recipe for wild salmon.  Find a reasonably large non-stick pan (mine is 14” diameter). Empty a pint of your favorite beer into the pan. Add a half-pound to a pound of wild salmon to the beer. Add a half cup of wild […]

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