The Manifesto of Gustatory

Gustatory manifesto


I was re-reading Sean Brock's book Heritage the other day and took a good look at the manifesto. It sends a clear message to the reader exactly what he is about as a person and a belief system for his restaurants. It got me thinking that I need to do this for Gustatory. Not only for Gustatory as a business but also for the crew, our customers and for myself. I am going to publish this as my rough draft. I want me crew and customers alike to weigh in.

1. First and foremost we strive to epitomize hospitality. This is more important than the food we cook, where we buy our ingredients, how pretty we make the dishes or how the restaurant looks. It is our job as your host for this meal to make you feel comfortable, cared for and taken care of in a way that is specific to your needs. I tell all my staff, Gustatory is your home and everyone that walks through that door is a guest in your home; and not just any guest... they are your new girlfriend's/boyfriend's family. Make a good impression! (This is only partially a joke, I've actually said that.) Act this way both at work and away. It will make you a good employee, a good person and a good neighbor.

2. This is a neighborhood restaurant. Do everything in our power to keep the prices down without sacrificing quality.

3. Be responsible in our purchasing practices. Buy from the local farms when possible, use locally owned companies and try to keep the money as close to our community as possible.

4. Be good cooks. Take pride in the craft. Don't take short cuts. Even if it takes longer, the outcome will be better.

5. Put Hollandaise Sauce and poached eggs on as much food as possible. Everything can and should be a version of Eggs Benedict.

6. ALWAYS ALWAYS ALWAYS have bacon as part of your meal!

7. Mimosas are always an appropriate choice.

8. Have dessert at every meal of the day.

9. Drink good coffee.

10. Have a sense of humor. Working in restaurants is fun. Eating at restaurants is fun. Remember to have fun.

I feel if we live by these rules and work by these rules we should be doing our part to live with a purpose and bring a little extra happiness into each other's day.

Please tell me what you think.




Wild Duck Soup


Wild Duck Soup

I was lucky enough to be given some wild duck from on of my wife's patients this last weekend. It was a treat! Here is the recipe. Hope you enjoy it! 


1 pound wild duck breast- skinned

1 cup milk

1 tablespoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon poultry seasoning

1 cup while wheat all purpose flour

1/2 larger yellow onion

2 large ribs of celery

3 medium carrots

canola oil

1 tablespoon dried rubbed sage

1/2 cup Root beer

1/2 cup beer

1 teaspoon Apple cider vinegar

1 ice cube of chicken glace

1 carton of low sodium chicken broth



1. Soak the duck breast in milk for about 4 hours. Keep refrigerated. This only needs to be done if you are using wild duck and it is on the gamey side. Skip this step if you are using farm raised. 

2. Mix salt, pepper and poultry seasoning.  

3. Drain and pay dry duck breast. 

4. Season both sides of the duck with the seasoned salt from step 2. Let this sit at room temp for 1 hour. 

5. While the duck is resting it is time to start the broth. Start by preheating a crock put on the high setting.

6. Next clean and chopping the carrots, celery and onion. A 3/4 inch rough chop is what I used. 

7. Sauté mirepoix over high heat until carrots and onion start to brown a little bit. Add sage and cook for an additional 30 seconds. Move to crock pot. Save pan for frying duck- do not clean. 

8. add chicken glace ice cube and chicken broth to crock pot. 

9. Without patting the duck dry place in a plastic zipper bag with the flour. Close the bag and shake vigorously. let sit for 5 minutes. 

10. Add enough oil to the frying pan to shallow fry the duck. Preheat while the duck is resting in the flour.  

11. Remove duck from the flour and gently shake off any excess flour. Shallow fry just long enough to brown the flour crust to a golden color. Move duck to crock pot.  

12. Carefully discard oil from the pan.  

13. Deglaze pan with Root beer, beer and apple cider vinegar. cook to syrupy consistency. Using a spatula scrape syrup and any bits left in the pan into the crock pot. 

14. Leave crock pot on high until you see the edges start to simmer then turn to low. Leave on low for 4-6 hours. I am usually cooking for my family between 11pm-12am and will just leave it on low until I wake up at 6am.  

15. Remove duck from broth. Shred or chop. I used about a 1/3 inch dice. Add back to broth. Taste for seasoning. Adjust with any remaining seasoned salt. Add extra salt and pepper if necessary.  


I intended to take this one step further and make dumplings; similar to chicken and dumplings but ran out of time so it just got served with a pot of rice, chopped avocado, chopped fresh tomato, chopped cilantro and lemon wedges. 

I hope you enjoy this recipe as much as we did!  




Gustatory French Toast Recipe

This recipe was featured in Coronado Magazine recently. It is a great home version of what we do at the restaurant.

Gustatory Brioche French Toast

This recipe is a mixture of my grandmother’s French toast and my wife’s love of coconut and crunchy things! We keep it traditional serving it with maple syrup but it also tasted great with fresh berries and whipped cream. The French toast makes a great Monte Cristo Sandwich as well! Just replace the granola with crushed up potato chips. 

1 Cup Cream

1 Cup Milk 

3 Eggs 

¼ Cup Honey 

Pinch Salt 

Pinch Cinnamon

1 Loaf Brioche

1 recipe Granola

8 Tbsp Unsalted Butter 

Mix cream, milk, eggs, honey, salt and cinnamon until smooth. Cut brioche into 1” thick slices. Should get about 12 slices. Dip brioche into mixture, coating all sides. Lay on hot, buttered griddle or skillet and pat top with an even layer of granola. Flip and cook lightly on granola side. Flip back over (so the granola is facing up) onto a cookie sheet and finish in the oven at °350 until dry, about seven minutes. Serve with butter and maple syrup. Enjoy leftover granola as a snack!


1 ½ Cups Plain Granola 

¼ Cup Shredded Sweetened Coconut 

1/8 Cup Chopped Macadamia Nuts 

2 T Honey 

Mix all ingredients. Lay flat on sheet pan and bake at °350 until golden brown. Stir often while baking.