Before the New Year I had the pleasure of meeting, interviewing and cooking with Chef Dustin Beckner of Quality Social, Downtown San Diego.
I had the idea to incorporate “Chef Inspired Dishes” into Little Leopard Book a few months before and after working with Quality Social on several Boys & Girls Club Events, like the Scavenger Hunt this summer, I was able to set up an interview with their extremely talented chef.
Unfortunately trying to be the cameraman, host and interviewer proved to be a difficult feat, so please excuse any awkwardness in the video! (And don’t worry, I’ve partnered with a video producer for my next segment 😉 )
- 1 acorn squash
- 3 tsp basil oil (divided)
- 1/2 cup crimini mushrooms (chopped)
- 1/2 cup barley
- 2 cups vegetable stock
- 1/2 cup carrots (sliced)
- 1/2 cup pearl onions
- 1 cup brussels sprouts (steamed)
- 1/2 cup broccolini
- 1/4 cup spinach