Stitches 'N Dishes @stitchesndishes - Tumblr Blog

Creole shrimp and grilled andouille sausage with corn, spinach, cheddar-horseradish potato cake and spicy tomato-beer broth (at Karl Strauss Brewing Company)

Beer-brined chops in Red Trolley Ale with garlic mashed red potatoes, sautéed green beans, broccoli, firecracker sauce and spicy mustard sauce (at Karl Strauss Brewing Company)

Lunch (at Big Daddy-O's Beach BBQ)

And chili cheese fries (at Big Daddy-O's Beach BBQ)

Great day for a giant burger by the beach. Haven't done that in a while. (at Big Daddy-O's Beach BBQ)

A surprise telephone call from Paula Deen derails Chris Ford's dinner plans, and hilarity ensues. Peacocks, butter, friends, family and moving on.

Tim Kilcoyne in Ventura has been blazing a farm-to-fork trail in California for more than a decade and now does it with his Scratch Food Truck.

Chris Ford's grilled Novy Ranch grass fed London broil with orange cauliflower puree, grilled marinated kale and beets with a strawberry / blueberry sangria.

Eat St media correspondent Chris Ford at Stitches 'n Dishes gets an inside look at the farm to fork movement in California through the eyes of a food truck chef.

ricotta beignets lemon curd (at The Table)

pot de crème au chocolate housemade whipped cream, sea salt (at The Table)

Milk Braised Veal blistered pearl onions, black eyed peas (at The Table)

Braised Beef Cheeks hand-cut arugula, pickled beets, buttermilk horseradish (at The Table)

Grilled tolenas quail - perfect (at The Table)

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