SPENDING time with my mother in San Diego who is advancing in years is my top priority
every time I travel to the United States. So when I scheduled my trip from New York to San Diego, California early last month, I knew I was in for a series of joyful occasions in the merry month of May. These included Mothers’ Day, my sister Enchay’s birthday and the christening of Enchay’s first grandchild Ella Ingrid Lopez.
A doting grandmother, my sister Enchay took an active role together with her son Justin and wife Liza in planning the christening of Baby Ella for family and close friends. There were a number of seminars to be attended in the parish church by the family and godparents led by my sister Ana. Even my mother Rosita, who is a great grandmother many times over, was agog with the christening of Baby Ella. The baking and icing of Enchay’s signature cookies for the christening, however, were waylaid due to the hectic schedule. There were several restaurants suggested for the reception and finally settled for Bleu Boheme that serves affordable and comforting French cuisine—traditional with influences from all regions of France. Brunch was most practical with the christening scheduled on a Saturday at nine in the morning.
Voted “Best French Restaurant in San Diego” by a San Diego magazine and The California Restaurant Association, Bleu Boheme is owned by Chef Ken Irvine of the Irvine Hospitality Group. He is one of the Best Chefs of San Diego with several awards in his name. A culinary graduate of the Culinary Institute of America in New York, Chef Ken acquired years of experience in 3 Michelin Star restaurants in Europe, before settling back in San Diego to open his business.
The sit-down brunch for family and close friends started with Hors d’ oeuvres, “Le Planche Degustation”—a board with assorted cheeses of Tomme de Savoie or semi-firm cow’s milk cheese made in the Valley of Savoie in the French Alps, Bucheron or French goat cheese, Tete de Moine or monk’s head Swiss cheese, Saint Andre or triple cream French cow’s milk in a powdery white bloomy skin of mold, Blue Cheese. The Duck Liver Mousse Pate was goodness that melted in my mouth. The Charcuterie included Jambon de Pays (prosciutto), garlic sausage, pork terrine. Salad Maison, which followed consisted of butter leaf lettuce with basil-dijon vinaigrette, Roquefort blue cheese, apples, almonds, red beets with olive tapenade on crouton on the side. There were several choices of entrees. My choice was Galette du Crabbe – crab cakes on a bed of jicama remoulade, tomato-rocket (arugula) salad and saffron aioli. Cindy Waters, a dear friend seated beside me had Quiche Maison, a deep-dish quiche with smokehouse bacon, fresh spinach, mushrooms and Parmesan cheese served with salad and breakfast potatoes. My mother, to my right, had Crepe du Champignon, a deliciously plump egg crepe filled with mushrooms, Gruyere cheese and fresh herbs (actually an omelet). At the end of the table, my nephew, Joshua, had Tartine de Steak Hache – brioche open-face Angus chuck hamburger with melted Brie cheese, crispy Parma ham and caramelized onions. The dessert was truly scrumptious – Gateau au Chocolat or flourless chocolate cake with Kirsch Chantilly cream, Pain d’ Epice or warm gingerbread with strawberry confiture and Profiteroles or cream puffs filled with vanilla ice cream and drizzled with dark chocolate sauce.