There are some people who make a meal taste better simply by their presence. For that reason, I like to think of Laina Guidero Colgan as my salt. There is also a flavor association, as many of the meals we've shared together have been breakfasts after early morning surf sessions when we actually got high school credits for waking up and surfing in the morning (not a bad deal, let me tell you). This is when we discovered that anything, from Pipe's Cafe breakfast burritos to steaming cups of coffee, taste a notch better with saltwater on your lips. Since our messy-tressed surf grom days, Laina and I have both become mothers and kitchen denizens. Her son, Dax, may eat better than many of us do on most days. And I will say, Laina looks just as ravishing in an apron as she does in a wetsuit.
Post surf breakfast?
Two places come immediately to mind. The first being The Beach Break Café here in Oceanside. It’s got all the makings of the perfect post-surf gorge-fest, huge portions, freshest ingredients, surfboards and nostalgia wall to wall and even the owner's surf/paddle outriggers. The Vegetarian Omelete with fresh fruit and coffee cake will keep me full an entire day. The second is a much more remote location, my old balcony in college, located in Kawana Waters Queensland, Australia. Locally caught peel and eat prawns so sweet that any kind of sauce would simply detract. Plus, my balcony was prime location overlooking the break. Prawns, coldies, music, friends and a killer view, what more can anyone ask for?
Flavor?
I’m all about savory. Although I love my sweets I can’t bake to save my life so I naturally gravitate toward Tarragon, Herbs du Provence, Rosemary, Thyme, Nutmeg, good quality Parmesan, Toasted Pignolis. I love the flavor of a simple roast with nothing more that salt and pepper and its own fat.
Dish to perfect?
It seems like I am always working on my Paella. Luckily I’m not a Paella perfectionist so I don’t mind eating my goofs if the rice is too soggy or if my seafood wasn’t the right combo. I’m miffed why Paella’s gotten such a reputation for being a difficult dish. If seasoned right, it tastes really good to me even at its worst.
Baby food you wouldn't mind eating?
I make all my sons babyfood so essentially I eat it all! Making babyfood has been a complete joy. I make big batches on the weekend and freeze it into ice cube trays for later in the week. Now that Dax is a little older I’m adapting recipes so that I can make his dinner and ours at the same time. It’s been a really fun and healthful experiment.
Three songs to cook to?
Hard to pin down just three songs so I’m going to throw out my three favorite cooking bands; Robert Randolf and the Family Band for fun upbeat and low-fuss home-cooking. John Butler Trio for the back porch BBQ. And, Buena Vista Social Club for hanging with friends drinking vino and eating anything from Caprese Salad to Quinoa & Zuchinni stuffed Peppers.
Food Memory?
Hands down my grandmother’s Bouillabaisse. She used to make it every Christmas. My mom can’t and won’t cook so I like to think that cooking skips a generation in our family. She would spend all day making it and I remember sitting eye-level to the bowl, with Crab legs making their escape and crusty bread in hand, deciphering which part I would dive into first. Before Dave and I were married we were entertaining friends and I decided I would make my first Bouillabaisse. All day I toiled only to realize that not everyone is obsessed with “Fish Soup." Needless to say, we ended up ordering pizzas and I ate Bouillabaisse until I was sick.
Cookbook?
I feel like Ina Garten and Julia Childs are my gourmand fairy godmothers. Since I’m the only one who cooked in our house growing up I learned everything I know from TV. Ina’s Barefoot in Paris definitely helped me solidify my cooking style. It’s 100% the food I love, simple, country style French food. I’ve made every recipe since it was published and loved them all. As of right now I’m all over Cooking for Baby by Lisa Barnes. Dax loves the recipes and I like that I can make big batches and adapt half for adult consumption.
Wedding food?
I like when the Bride and Groom take their menu as an opportunity to showcase their individual styles. Dave and I got married in Fiji so we had ahi sashimi , steamed Wahoo in banana leaves with mixed vegis and a deadly-yet-fruity rum punch. All of which was chased down with waaaayyyy too much Kava. Dave thought he was the Crocodile Hunter by the time we made it back to bed that night. Locally, Ki’s in Cardiff does catering and they have an insane Apricot Baked Brie Dip that’s served in a giant bread bowl. I’ve hired them several times and although they’re predominantly vegetarian they really are crowd pleasers.
Favorite item in your kitchen?
Company. I love cooking while having someone to chat with. My friend Carley gave me a highchair that hooks to my counter so now it’s all about sautéing and babytalking. Other than that I love my knives. I’m a huge Global fan, the lighter weight and dual edges had me at hello. Plus I always feel confident holding the dimpled handles even with wet hands. I’m saving up for their Sushi Knife next.
Local treat?
One of my fav little treats is a Creole Watermelon Martini at 333 near the Oceanside Pier. All their specialty martinis are delish but, that Sweet/Spicy/Tangy martini keeps me coming back for more. Followed with a half dozen oysters and I’m in bliss-land. Plus they’ve got an insane Happy Hour for those of us who are broke and in bed by 8 anyway.
Notes
* The Beach Break Cafe is located at 1902 S Coast Highway in Oceanside, California
* 333 Pacific is located at 333 N. Pacific Street in Oceanside, California