Rainbow Grocery has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.
What are your favorite dining spots?
Chez Panisse is always good. I just visited State Bird Provisions. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.
At La Ciccia, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.
Saison has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.
Coi is a favorite place to blow lots of money and have a good time.
What is your favorite meal to have with your family?
My family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at Incanto and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]
What is your guiltiest food pleasure?
Ice cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.
Bi-Rite is a good ice cream spot.
You have been friends with the rock band the Scorpions and bring them sweet treats. How did that happen?
We met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.
![drawing - Ormsby is a big Scorpians fan drawing - Ormsby is a big Scorpians fan](http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg)
James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby
Who is your culinary mentor and where do you go for inspiration?
Mark Miller is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.
Ideas in Food is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.
What do you have planned for 2012?
A friend of mine and I might do a cookbook for Chronicle Books on whimsical desserts and small plates. His name is Robert Birnbach, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.
For travel, I’m going to New York and Los Angeles, and to see my family in Washington.
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Recipe: Caramelized Butterscotch Tapioca Pudding
The Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.
Tapioca Mix
Ingredients
3/4 Cup small pearl Tapioca
1 Cup Milk
Direction
- Combine all ingredients in a non-reactive bowl (glass or ceramic)
- Soak over night, and up to 3 days
Butterscotch Tapioca Pudding
Ingredients
2 1/2 Cup Milk
1 Cup Cream
1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)
1 teaspoon Salt
1 1/2 teaspoon Vanilla Bean paste
6 Egg Yolks
Brown Sugar (to taste)
Salt (to taste)
Directions
- In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.
- Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.
- Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.
- Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot
- If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.
- Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!
- Pour mixture into a shallow bowl and set in an ice bath to cool.
- Once cooled, hold in refrigerator until ready to use.
- Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).
- Fill appropriate sized serving bowls and smooth top.
- Cover and refrigerate again until ready to serve.
- These will keep for a few days.
- Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.
Butterscotch Caramel Sauce