Pancakes and an ocean view...

Spanish Bay Chef Anna Marie’s Recipe; Blueberry Pancakes-Mascarpone Lemon

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Delightful blueberry pancakes with a priceless view…

Spanish Bay is a local’s “home away from home.” Wonderful sunset view from the fire pits. Each evening ends with unique echoes of Scottish bag pipes. The lush golf course is in full view against the pacific coast. Surfers are easily spotted off-shore at adjacent Asilomar beach.

The Wild Buck Maxine Carlson
Molly and Fern picking berries in Del Monte Forest, Pebble Beach, from The Wild Buck. (Draft “sketch” Drew McSherry.)

At sundown locals and tourists alike are seen combining this breathtaking view with a cold glass of the popular STICKS Amber Ale. Some desire a cappuccino or the fresh made caramel corn. I adore the cheese plate with honeycomb. According to the wait staff many more crave the huge gourmet burgers along with the wonderfully addictive tater tots.

It’s also the best kept secret for a fabulous breakfast. The organic coffee is well balanced and complex. There is both an adult and kiddie menu with a variety of options. STICKS is also known for their signature blueberry pancakes. This scrumptious dish is three fluffy hotcakes with berries and mascarpone lemon cheese.

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Chef Anna Marie Bayonito is the creative vision for this California inspired menu. What was Anna Marie’s path to becoming Chef de Cuisine at STICKS? After graduation in 2002 from the California Culinary Academy of San Francisco, Chef Anna Marie’s internship of three months turned into a year and a half working with the pastry chef at the Carmel Highlands. Next up was a role as Chef de Partie at Casanova restaurant in Carmel, where Bayonito was trained by Executive Chef and mentor Didier Dutertre. She returned to the Bay Area to work as the Sous Chef at Pampas restaurant in Palo Alto and most recently spent the last four years as the Executive Chef at Corkscrew Café in Carmel Valley. In 2016 she joined the team at the Inn at Spanish Bay in Pebble Beach as Chef de Cuisine at STICKS. Chef Bayonito’s influences are eclectic and highlighted by her love of Asian, French, and Italian cuisines. She has a contagious curiosity, and an insatiable appetite to learn. She has participated in three previous Pebble Beach Food & Wine events, this year (2017) being her first year with the Pebble Beach Company.

I had a chance to sit down and have a personal chat with the Chef de Cuisine at STICKS, Anna Marie. She is also gracious enough to share her blueberry pancake recipe with the Pine Cone readers. Enjoy! Huckleberry Hugs, Maxine (AKA “Molly”)

 

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Question: What is your favorite part of the annual Pebble Beach Food and Wine event?

Chef Anna Marie’s answer: The best part for me was hearing from a lot of people say that my dish was their favorite at the event, having an amazing team to help me put out my plate perfectly each time and of course meeting a lot of amazing talented Chefs.

Question: How do you spend your free time, what are your hobbies and interests?

Chef Anna Marie’s answer: My wife and I are outdoor people, hiking and camping are our favorite things to do, but I love throwing BBQ parties when the days are warmer.

Question: My daughter Bella Sophia wants to have a dinner pancake party. Guests wear PJ’s and I will make your blueberry hotcakes. If we have ripe wild Pebble Beach huckleberries by then I will use those…I am thinking coffee bar, fresh fruits and juices. Can you suggest an easy side for this feast?

Chef Anna Marie’s answer: I love huckleberries, making a jam or infused syrup. I love different flavored bacon, for example, chocolate drizzled bacon and sweet peppered bacon.

Question: At huckleberry hill adventure our tagline is ‘Italian Influence and California lifestyle’. We embrace all cultures and are so blessed to live in a state with such terrific diversity. How do you mesh Filipino influence and California lifestyle?

Chef Anna Marie’s answer: The best part about living in California, it is a diverse state and I love mixing my flavors with different cuisines, for instance right now on my menu, I have pork Adobo for my Cubano sandwich. I tend to infuse my dishes with various flavors.

Question: I have wonderful memories of cooking with family. What special memories do you have?

Chef Anna Marie’s answer: The best memories for me is spending a lot of time in the kitchen with my mother, who is an amazing cook, she taught me how to truly love cooking. Besides that, sitting down and eating with my family and enjoying great conversations and laughter.

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Blueberry Pancakes with Lemon Mascarpone Recipe:

Makes 15 Large Pancakes

Serves 5 people (three large pancake per person)

Pancake Ingredients:

2 organic eggs

3 cups cake flour

8 cups organic sugar

¾ cup oil

2 tsp. vanilla extract

2 cups organic buttermilk

1 tsp. salt

½ tsp. baking soda

½ tsp. baking powder

4TBS. melted butter

4 cups organic blueberries

Lemon Mascarpone:

1 cup good quality mascarpone

lemon to zest

powdered sugar to garnish

Directions:

Mix eggs, sugar, oil, vanilla and half of the buttermilk in a mixer until combined. Sift the dry ingredients and add to the mixing bowl. Combine the mixture until there are no visible lumps. Add remaining buttermilk and melted butter to fully combine.

Heat well-oiled grill, sprinkle blueberries on batter before turning.

Top three stack of pancakes with large dollop of mascarpone cheese, garnish with lemon zest and powdered sugar. Enjoy!