Pinn's Plate

Amazing date night for the wifey’s bday. Thank you to and the whole crew for giving us one of our best meals of the year hands down!

1. Miso caramelized carrots, herb hummus
2. Pork tenderloin, pumpkin purée, garlic chips, chili
3. Dry aged torro with uni brûlée
4. Atlantic salmon, cherry tomatoes, basil, zucchini, carrot tops, feta, balsamic glaze, onion vinaigrette
5. Gluten free ponzu veggie roll topped with local yellowtail, bonito flakes
6. Seared local bluefin tostada with garlic aioli
7. Local albacore, cauliflower, sake and ginger sauce
8. Local rockfish with charred peach salsa
9. Yellowtail kabuto
10. Yuzu and berry cured salmon, hazelnut, wasabi cream. Saiko smoked salmon, miso mustard, pea tendrils
11. Pumpkin pie, coffee ice cream

A truly great hidden Mediterranean gem out in El Cajon.
The mixed grill plate, shawarma fries and tabbouleh were all fantastic!
Portions are huge too.

Was a great bday dinner for before we went to see Pete Davidson with and Joe. Fun and delicious evening!

Happy 31st birthday my loving wifey!
It has been one incredible 30th year and our family has grown so much. We all love you more and I hope all your dreams come true this year. You’re the best mama and wife and partner anyone could dream of.

To Celebrate World Sake Day and his team at dreamed up this fun event last night. What Your Dinner Would Have Looked Like If You Were Into Sake When You Were A Kid? Reinventing our childhood favorites.

Corn dog
Opah Belly & Pork Rib Corn Dog, Mustard Pickled Onions, Kimchi Ketchup
Special Select Futsu Shu Sake

Fish Sticks
New Style Roasted Zucchini Roll, Panko Swordfish, Swordfish Tartare, Carrot Puree, Micro Celery
Hiyaoroshi Sleeping Beauty Sake

Hot Pocket
Smoked Kielbasa, Feta, Pumpkin Barbeque Sauce
Spring Snow Honjozo Naw Sake

Ice Cream Sandwich
Peanut Butter Ice Cream, Graham Cracker, Bacon, Aronia Jam
Red Label Wild Yeast Yamahai Junmai Sake

Our first time bringing our new little guy to his mommy and daddy’s favorite place to eat! never disappoints and we always leave with happy bellies.

1. Saba rhubarb yuzu crema
2. Seared ono with tomato six ways
3. Nigiri: snapper, halibut, sea bream, local yellowtail and seared swordfish
4. Bluefin tuna, candied figs, balsamic
5. Steelhead trout with strawberries
6. Tuna bresaola caprese
7. Tuna bloodline with watermelon and fennel vinaigrette
8. Nigiri: halibut, arctic char, steelhead trout, tuna and 15 day dry aged bluefin
9. crispy sanddab, carrot purée and beans

Family dinner night.
Yogurt marinated leg of Lamb. Sous vide then finished on the grill with grilled lemons.

Green Goddess salad with Basil Vinaigrette from

Finishing with some decaf Affogatos. (Espresso over vanilla ice cream)

Truly legendary flight to celebrate our new little guy Ezra. Thank you for the unicorns here!
The BTAC and Pappy line does not disappoint!

1. Old Rip Van Winkle 10yr bourbon
2. Van Winkle Special Reserve 12yr Lot “B”
3. Eagle Rare 17yr bourbon
4. George T. Stagg uncut unfiltered bourbon
5. Thomas H. Handy Sazerac uncut unfiltered rye
6. William Larue Weller Bourbon

First date night out with getting some Delicious fresh Thai
The wild shrimp pad Thai is succulent and flavorful.

Northern Thai spicy sausage is loaded with spices and lemongrass and just the right kick.

The standout has to be the whole fried local rock fish served with a fish sauce and lime dressing that you can’t stop slurping up! This whole fish was promptly demolished to the bones.

For dessert we went for the o pop Uriel sticky rice, taro sauce and a killer house made coconut ice cream.

Will be back to try more in the future.

Take the walk down Oceanside pier and find the newest gem from creator and his amazing wife

You’ll want to try everything because the fresh local fish is incredible and constantly being brought in by Chef Rachel on her golf cart.

The Fish ‘n Chips are perfectly crispy on the outside and moist on the inside. They’re served with a mushy pea sauce reminiscent of English pub food.

The Sea Animal Fries wish fresh local grilled fish is such a comfort food! Gooey cheese and special sauce, grilled onions and fish over crispy salty fries.

The Curry Chips is another great English throwback where a tomato curry is served over fries. This works great with some local catch on top too.

My last bite was the special of the day, a Bluefin Tuna Sashimi with gazpacho. The tuna was some incredible fatty torro slices. As fresh and decadent as any top sushi spot!

Can’t wait to try more next time!

Tonight I was inspired by and her Lebanese Chicken Meatballs. They’re loaded with zucchini and fresh herbs and cooked to golden in a cast iron skillet. Then they’re served with greens and more fresh herbs, cucumbers, tomatoes and a pomegranate molasses and sumac vinaigrette.

Recipe at: https://whatsgabycooking.com/lebanese-chicken-meatballs/

Also threw in a side of Dolmas because I love them!

Welcome to the world and our beautiful loving family Ezra Allen Pinn Born 7/7/23 weighing 7lb 6oz

You’re joining an incredible mom who worked so hard to bring you into this world and will take the best loving care of you each day, a dad who will love, guide and teach you all sorts of things, especially about good food!

A brother and sister who can’t wait to play with you every day! And 4 cats who will grow up along side you.

We love you with all our heart and soul.

Simple grilled and sliced skirt steak with a classic chimichurri.
Tons of herbs en garlic flavor in every bite!

Happy Mother’s Day to my amazing wife Hillary Drake Pinn she’s an incredible mother, step mom, cat mom, and soon to be mom! Every day you make me so proud to call you my wife and partner by how you care for and guide this family. I love you!

What an exciting and delicious night at Coronado by chef bringing 4 amazing sake brewers and pairing each sake to an incredible dish and a great friend to share with.

1. Sheephead, Razor Crab, Leche de Tigre, Blood Orange Gel, Pickled Blueberries paired with Nigori

2. Compart Farms Duroc Pork Tenderloin, Purple Sweet Potato, Binchotan Beurre Blanc paired with Tensei Brewery - Song of the Sea Junmai Gingo

3. New Style Saiko Salmon Roll, Yellowtail, Roasted Garlic Aioli, Fried Green Tomato, Watermelon & Summer Squash Salsa Fresca paired with Tensei brewery - Infinite Summer Tokubetsu Honjozo,

4. Smoked Mushroom Gyoza, English Pea Puree. Beet syrup paired with .jp Hawk in the Heavens Tokubetsu Junmai.

5. Sake & Soy Marinated Tuna, Cantaloupe Gazpacho, Frisée, Feta paired with Wandering Poet Junmai Ginjo.

6. Espresso Cheesecake Empanada, Toffee, Cinnamon Toast Crunch paired with Origin of Purity Junmai Ginjo Genshu.

Mediterranean chicken shawarma bowl over quinoa and kale salad with fresh mint, parsley, cherry tomatoes and cucumber.
Topped with a red wine vinaigrette and home made tzatziki sauce.

Great for a healthy dinner with tons of leftovers for lunch.

A must stop for any trip to Valle de Guadeloupe is

It is stepping into a Moroccan oasis with a view of green vineyard sourounded by mountains. The dinner starts off with a selection of salads and dips. Each one is packed with flavor like marinated carrots or adobo olives and the cucumber and tomato salad is just perfect to warm up.

The mains are served in Tagine a Moroccan clay pot and opened table side. We had the shrimp and the Berber lamb on this outing. Those are also served with a saffron rice and a couscous topped with caramelized onions and chickpeas.

Our meal wouldn’t be complete without trying both desserts a creme pudding with cardamom and other spices, and the stuffed dates chipped in chocolate. We also went for the signature slightly sweetened mint tea, and a spiced coffee. Both are the perfect way to wind down and relax from a delicious meal!

This will always be one of our stops whenever we come to Valle de Guadeloupe and I couldn’t have asked for a more perfect date and partner to join me than I love you ❤️

What a great date out to place

The view of the Valle is stunning from here and the service is great. You’re treated to a starter of tostada or bees and some house made salsas. Then we had the Elote corn and a plate of fresh Gigas oysters with 3 styles of toppings. I liked the aguachile style best.

Next up was the bone marrow and shrimp sope. Amazing shrimp flavor and decadent bone marrow. A must try! We also went for the Elote corn. Served with a husk to hold and loaded with crema and seasoning and cheese. Gets everywhere but so good.

For our mains we went with the fillet. It’s served table side as they unwrap it from a special dressing it was cocked in. This is served with a fantastic Demi and a side of roasted mushrooms and a yogurt sauce.

We capped off the evening with some ice cream and coffee and watched the sun set on the beautiful Valle de Guadeloupe. What a beautiful date spot here and especially with the best company anyone could ask for I love you!

Thank you to my beautiful wife for showing me all the love in the world and coming to celebrate my birthday with a romantic date at a true foodie masterpiece. I know going out right now, while you grow our baby is rough, but you manage with poise and look beautiful every second!

Like one can imagine with a coveted Michelin star the last 2 years running, Jeune et Joile is impeccable in every way. From
The moment you walk in you’re whisked away to a Parisian cafe style ambiance and engulfed in the sights and sounds of a finely tuned kitchen.

We started our 4-course journey off with an Amuse. The first bite was an avocado and yuzu purée over a crispy rice puff or wrapped in a crispy crepe. It was a nice little bite of creamy brightness to get the palate warmed up for what was to come.

The first courses were the CRABE
snow crab. verjus. kohlrabi. basil, and TARTARE veal tartare. dashi gelée. wakame. apple. wasabi.

Before the next course we were served the house bread and butter. Except not just any bread and butter. Here we had a soft and fluffy milk bread brushed with butter and dusted with fluer de sel salt and served with unique Normandy butter.

The second courses were BETTERAVE beet. chicories. bone marrow. hazelnut and the SAINT JACQUES scallop. butternut squash. smoked eel. pumpkin seeds. accents.

For the third courses we went big with CANARD liberty farms duck. fig. sunchoke. black truffle and the optional WAGYU A5 ribeye. kagoshima prefecture. sweetbreads. swiss chard. mushroom. bordelaise. Then we get to the wagyu. It’s hard to describe true A5 if you’ve never had it. I can only say it’s meat butter. Every bite melts in your mouth.

Then we get to the fourth and last main courses, dessert. CHOCOLAT beet. raspberry. crème fraîche. pink peppercorn and MIEL honey. apple. date. almond. orange blossom. Just when you think things are done, there is one more surprise left. We were treated to a lovely little macaroon and some bittersweet dark chocolate pieces.

A nice homemade dinner for
Coffee rubbed grilled tri tip
Caramelized onions
Sautéed mushrooms
Roasted sweet potatoes
And a few steamed broccoli for the little guy

Last night’s dinner was one ill never forget. The Chef’s counter 11 course tasting menu at Chef William Eick incredible Matsu restaurant in Oceanside.

A completely encompassing dining room reveals itself once you open the door to the simple front labeled with only a small Matsu sign. You’re whisked away to a Japanese wonderland. The entire staff is welcoming and attentive to every detail you could imagine. The chef’s table begins by sitting at the last two seats on the bar right at the pass in full view of the kitchen and each dish being plated.

The first course was a Japanese Hamachi wrapped in lightly grilled romaine lettuce with Kumquat koshu and macadamia. The romaine adds a very pleasant crunch and light smoke to the delicate and buttery fish which is then accented by the kumquat on the finish.

The second course is the famous, if you’re following , cabbage gyoza. The cabbage is stuffed with more delicate cabbage and dressed in a cabbage dashi flanked by a nice mound of caviar. There’s a nice peppery bite provided by some Japanese peppercorns.

The third course was an absolute knockout sunflower and squid dish. From the top it doesn’t look like much but peek under the white blanket of the most delicate preparation of squid you can imagine and you’ll see a pop of yellow sunflower pedals, sunflower seeds and more perfectly cooked squid alongside the sunflower plant and a Japanese chili crunch called Rayu.

Fourth is a simple and perfect ex*****on of shrimp tempura. The Ebi is coated in an impossibly light and crunchy batter made of only 00 flour, water and a touch of potato starch. The Tentsuyu dipping sauce is a perfect pairing and the creamy drops of dynamite sauce provide a lovely accent. I kept thinking to myself how can tempura be this good, it was a revelation.

Fifth course is a Seabass with curry Imo mochi, onion and matsuyaki. The delicious fish was served with a perfectly crispy piece of skin, one of my favorite parts of cooked fish. The mochi provides a nice chewy texture to play with and that’s where the curry comes through nicely.

The sixth course was one I couldn’t stop myself from raving over. Japanese scallops are lightly seared on one side and left raw on the other served with pickled shiitake mushrooms and a mustard seed egg yolk sauce. The whole dish is draped in a crispy fried piece of dehydrated mushroom dashi. This could be the best scallop bite I’ve ever tasted. Perfectly delicate and each bite is packed with so many harmonious flavors.

Seventh course is a pork belly over pork fat caramel with rose hip jam and fresh rose petals. The Jam was a nice contrast to the rich pork and pairing each mouthful was a perfect contrast. A touch of the rose pedals give a little tart flavor to balance the whole dish. I think I’ll be working on my own pork fat caramel and putting it on everything!

Course eight is duck served with roasted turnips, fresh persimmons and matsuyaki sauce. The duck is served medium rare and if you’re never had it that way it’s magic. Zero gaminess, and all of the flavor! The duck fat is rendered out so it’s crispy on the outside without being fatty at all.

Course nine is A5 BMS11 Wagyu beef served with caramelized onions and fresh wasabi. First of all, for those that have never tried this level of beef I can only describe it as meat butter. Impossibly tender and the meatiest flavor you can imagine is what comes to mind. The wasabi adds a nice contrast in each bite with a slightly sharp note that enhances and does not overwhelm the Wagyu. I was very careful to slowly savor each bite of this special ingredient. For those who are not doing the chef’s counter, the Wagyu can be added to the meal and I would highly recommend it as a standout dish.

Course ten takes us into the first of the desert courses. A matcha waffle served with kokuto and a Sudachi, Japanese citrus, and pine sorbet. The citrusy and piney sorbet is the perfect fresh palate cleanser to switch gears from the rich beef course and continue the tasting adventure.

The eleventh and final course is a caramelized white chocolate and apple with blonde miso. I’m not usually a fan of white chocolate but the pieces were carefully caramelized and dusted with a Japanese buttermilk powder, then paired with the miso it creates a dessert umami bomb that’s the perfect sign off for one of the most amazing tasting adventures I’ve ever been on.

I’d like to thank Check Will and the entire staff of Matsu for the unforgettable experience.

What an incredible little Izakaya hidden away in Ogden, Utah. Hanamaru is entirely run by a husband wife duo all by themselves. It’s a tiny little place that immediately transports you to Japan.

We started with some perfectly cooked gyoza and crispy calamari.

Next we had the Yaniku dinner set with delicious marinated grilled beef (like Japanese bulgogi) and also served with rice, miso soup, salad, a crispy dumpling, a fried potato croquette and a couple. Cali rolls.

Then we had to try the katsu curry rice. The curry was rich and flavorful and the marsh was so light yet crispy! One of the true highlights.

We finished things with a few sushi rolls and assorted sashimi.

I will definitely be back to try the udon and more curry in the future. Be sure to get some fresh brewed green tea. Also call ahead around 3pm if you’d like a table for the evening. They are always booked up.

Our favorite date night is to pull up a seat at and let the omakase begin! It was great to bring newcomer and of course .

We started out with the killer wings of the seas and promptly devoured them before realizing it was for … sorry

Then we enjoyed some of the best nigiri and fish courses out there. It’s always amazing to see what they will come up with next.

Thank you to and the entire team. We can’t recommend you guys enough and we’ll be back soon.

is a gem in Cabo San Lucas. A tiny family owned and run place serving authentic home style cooked dishes. Each served on beautiful handmade plates. You are served a sopacito to start.

The we went for the quesadilla with asado adobada which were huge and flavorful.

For mains the pollo con mole is some of the best I’ve ever tasted! Also don’t miss the house special marinated chicken that’s loaded with garlic butter and flavorful herbs to keep you coming back bite after bite.

A nice flan de caramel rounds out a perfectly nice comfort food style dinner. Just be sure to bring cash as it’s cash only but that should not detract from the excellent service and even better food!

48hr sous vide corned beef
Braised cabbage with bacon
Roasted carrots and potatoes
The perfect Irish feast and comfort food. Glad there’s plenty of leftovers for corned beef hash tomorrow!

What a gorgeous new venue at Pure Project Balboa Park]
It’s truly an amazing space with indoor and outdoor spaces, comfortable everywhere and the perfect place to savor some of San Diego’s best beer!
This flight has;
Once in a Lifetime American pub ale
Endless vista murky double ipa
Shepard to the stars murky quad ipa
Tao oak barrel aged sour with cab franc and can Sauvignon grapes
Frozen in Time double barrel aged stout


Pure Project Balboa Park]

It was a perfect San Diego “winter” day for the 6 year anniversary celebration! Amazing beers, the best company and everyone having a great time. I’m reminded over and over why I believe Pure Project is the best brewery!

Gaia Belgian ale by in this gorgeous new 2022 glass pairs so nicely with some air fried Brussels and grilled Lamb chops.

Pure Project Vista] Pure Project Vista]

If you haven’t tried you’re missing out. This newcomer to Oceanside is serving up some of the freshest fish around in creative ways. Should he no surprise with thinking up creative menu adds all the time.

The Fish sandwich is the all star. Crispy crusted tuna patty on the fluffiest Hokkaido milk buns around. This was perfect in every bite

The Cheyne’s OK poke is simple and tasty with huge cuts of fresh Ahi in every bite.

Lastly, got some Fish wings. These are fried fresh so the skins are super crispy, and smothered in a Gochujang bbq sauce. Spicy and sweet and delicious.

Happy new year 2022!
So happy to be back on a date with my love in my all time favorite place

Don’t think, just go do omakase and let the fish do the talking. Thank you and the rest of the crew

Simple and healthy dinner for tonight.
Pan seared Salmon over stir fried carrots and onions on a bed of brown rice.
Pairing with a murky triple ipa with raspberry and black currants from called Electric Dragon. The slightly tart beer pairs well with the richness of the salmon.

Thanksgiving turkey as I’ve done the past few years with a dry brine, spatchcock and herb butter under skin and on top. It cooks fast and has maximum crispy skin! Nobody left hungry or disappointed.

So grateful to share thanksgiving this year with my fiancé her little man, my little girl too and my brother and his growing family

Here’s a leftover tip. Stick that stuffing and some turkey meat in a waffle maker! It will warm up crunchy and delicious snd makes a nice savory breakfast. At least that’s what I’m doing!

This Korean and Hawaiian fusion was really good and a nice change of pace for brunch.
1. Loco Moco over fried rice with a Korean chicken gravy
2. Kalua Pork fries with gochujang aioli
3. A Bloody Mary to wash it all down

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I love a Mexican Shrimp Cocktail
It’s quick to make, full of flavor, and so savory and refreshing at the same time.
Here’s how to do it:
1. Mince half a white onion and toss with the juice of 2 limes.
2. Finely diced 1 cucumber (remove seeds or use English style) also dice 2 stalks of celery
3. Mince 1 jalapeño and remove the seeds and ribs if you want to make it more mild
4. Toss everything together in a large bowl
5. Add 1 pound cooked shrimp
6. Add two avocados cut into cubes
7. Mix 1 cup ketchup with 1-1/2 cups Clamato juice. Whisk it together on its own to combine then add to the rest.
8. Add a bunch of rough chopped cilantro and mix everything together with salt and pepper to taste.

This can be eaten as is, or let it sit in the fridge for a few hours to combine even more. Add a dash of your favorite Mexican hot sauce and serve in a nice glass with a spoon! It keeps for a few days in the fridge but my hatch never lasts that long.

I absolutely love crispy Brussel Sprouts.
It’s so easy and so good!
1. Cut off the end of the stem and cut in half
2. Toss with oil or saved up bacon fat for next level flavor l
3. Season with salt, pepper and garlic powder
I like to do this all in a plastic bag for quick and easy cleanup
4. Set Air Fryer to 400 deg F and cook for 20 minutes tossing mid way
5. Plate them up and drizzle with balsamic glaze. Add some shaved Parmesan too if you have (I didn’t tonight)

The quick cooking air fryer does it in half the time and twice the crispness of a regular oven. Never going back! Go cook up some Brussels for yourself.

Rack of Lamb over Pomme Purée
Only the best homemade meals for my love and now Day Nurse

Some of my favorite coffee methods
Flat white in a Monty Milk art cup
Beautiful bottomless portafilter shots
Cold Brew in a Toddy

Steak dinner on the grill when requested by with some air fry Brussels and sautéed mushrooms

Happy Daughter’s Day to this little princess!
I love being your daddy every day!

This has to be one of my favorite new dishes to make. Cocktel de Camaron, Mexican shrimp cocktail. It’s light, fresh, easy to make.

Good morning it’s espresso time!
Gaggia classic
Baratza Sette 270wi
My own roasted Guatemala beans
Fellow Monty milk art cups