It’s not each day you see a former three-Michelin-star chef slinging burgers and home made potato chips out of a historic crimson prepare automotive. However at Dad’s Luncheonette, the low-key restaurant tucked off Freeway 1 in foggy Half Moon Bay, that’s precisely what you’ll discover—if you recognize the place to look.
When you pull up, chances are high you’ll discover Scott Clark—chef, dad, and now cookbook writer—chatting with prospects, cracking jokes, and working the go for his or her short-and-sweet seasonal menu.
I haven’t been but, however after studying his debut cookbook Coastal, I acquired curious. The guide, which dropped in March, is a love letter to the California shoreline and the meals that occur in between the miles. Except for studying extra about his journey from wonderful eating to roadside eats, I additionally needed to understand how he thinks about feeding his circle of relatives within the course of.
You in all probability have a picture in your head after listening to “Michelin chef turned diner man.” If I needed to guess, you’re fallacious (I used to be too). His Instagram bio reads “father to 1, dad to many,” and in case you scroll the feedback, you’ll discover followers lovingly calling him a “tat daddy baddy”—a nickname that circulated after he appeared on The Drew Barrymore Present.
Picture by Cheyenne Ellis
He has the résumé to again all of it up: former chef de delicacies at Saison in San Francisco (sure, the one with three Michelin stars). It was throughout his time there {that a} pal satisfied him to strive browsing and that finally sparked a much bigger realization.
That shift—browsing, changing into a dad, and rethinking what meals might imply—led to the opening of Dad’s Luncheonette in 2017.
So, what’s Dad’s Luncheonette?
It’s informal, cozy, counter-service. The sort of place with a self-described “restricted however yummy menu,” which is my private favourite sort of menu. Sometimes, it’s 5 or 6 objects—$15ish sandwiches with higher components than you’d ever anticipate from a roadside cease. Suppose maitake mushrooms, grass-fed beef, crimson oak lettuce, home made chips. And Scott’s in all probability there, handing it to you himself.
“For me, what’s thrilling is pulling aside these items that we’re all actually conversant in, and that pulls nearly an emotional response, after which enjoying with them and making use of approach,” he defined to me.
Picture by Cheyenne Ellis
What in regards to the E book?
Whereas the menu at Dad’s is tight, the cookbook is sprawling in one of the simplest ways. Coastal: 130 Recipes from a California Street Journey is full of tales, recipes, and over 300 photographs from California’s Central Coast—shot by fourth-generation Californian Cheyenne Ellis.
The chapters are organized by vibes, not meal sorts. You’ll discover sections like Afternoon At Dad’s, Street Journey Snacks, and Lunch within the Winery.
The storytelling is what makes the guide really feel completely different. Scott talks about meals with an actual reverence for place, whether or not that’s chatting with a forager within the Santa Cruz mountains or tossing collectively one thing fast after an extended day within the water. And whereas it’s not a children’ cookbook, per se, his id as a father shines all through. Particularly within the last chapter, Again Residence with the Child.
How do you make one thing each you and your child will love?
For Scott, it comes down to 2 important issues: high quality and enjoyable.
“It’s how I take a look at feeding the household: the best way to get everybody’s fingers into the pot and ship one thing that’s stunning, recent, and tremendous scrumptious,” he defined.
It’s not essentially about hiding veggies or making a “child meal.” It’s about beginning with nice components, involving your child within the course of, and protecting issues playful. Which may appear to be making your personal mayo collectively or shopping for higher fish for fish sticks.
“You may faucet deeper into what everyone knows, keep in mind, and love about consuming once we have been children,” he stated. “So it’s enjoyable to make as an grownup, however nonetheless shareable together with your kids.”
Picture by Cheyenne Ellis
Just a few of Scott’s favourite family-friendly recipes:
A few of his prime picks to make together with your children, all excerpted from the guide.
Date, Sopressata, Arugula, and Smoked Gouda Pizza
This one requires a day of prep prematurely, nevertheless it’s nicely value it. Additionally an ideal excuse to get a pizza stone in case you don’t have one already. And in case you don’t assume your children will eat arugula but, I extremely advocate saving this for the sauce recipe alone. Professional tip: he sweetens it with a little bit brown sugar which I really like.
Roasted Snap Pea Salad with Yakult-Model Dressing
This one’s excellent for a cookout or seashore day. Simply toss it in a Tupperware or make it over the hearth in case you’re feeling bold. The Yakult-style dressing is the true star right here and far more enjoyable than your common yogurt state of affairs. It’s brilliant, crunchy, and simply candy sufficient that everybody will like it.
Pretzel Crispies
For the best of the three (in case the primary two felt like so much), these Pretzel Crispies are a straightforward win. It’s a salty-sweet spin on Rice Krispies that comes collectively quick—and sure, they’re simply as harmful as they sound.
Elements
| Pan spray, if wanted | |
| 1 | pound [455 g] skinny salted pretzels |
| 1 | cup [226 g] unsalted butter |
| 12 | ounces [340 g] marshmallows |
| Pinch of kosher salt |
| Pan spray, if wanted | |
| 1 | pound [455 g] skinny salted pretzels |
| 1 | cup [226 g] unsalted butter |
| 12 | ounces [340 g] marshmallows |
| Pinch of kosher salt |
The place to purchase Coastal
You will discover Coastal: 130 Recipes from a California Street Journey wherever books are offered—Amazon, Barnes & Noble, indie bookstores. It’s $35, and accessible now through Chronicle Books.
