Show 443, September 18, 2021: George Barker, Proprietor, Mayfield Restaurant & Market, San Juan Capistrano

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered 2nd level patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary as a welcome addition to the burgeoning San Juan Capistrano dining scene.

A new menu item is PEI Mussels with Peach Harissa and served with 61hundred Sourdough.

The Mayfield Market is stocked with premium food products made in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker joins us with an update.

C-CAP Los Angeles Dinner Series at DOMA Beverly Hills

Monday, April 7, 2014
DOMA Restaurant
362 N. Camden Way (at Brighton Way)
Beverly Hills, CA 90212

$150 per guest
For reservations, please visit C-CAP’s website or call Gloria Barke at (818) 756-1260

There will also be a sensational live auction to benefit C-CAP

DOMA is considered one of the finest new restaurants in Los Angeles. in the grand European tradition, but with a sleek and modern twist. Dustin Trani is a C-CAP graduate and also a fourth generation chef who mastered the art of pasta-making at Michelin-starred Guido da Costigliole in Piedmont, later augmenting his skills at celebrated restaurants in Zagreb and Bangkok. His modern Mediterranean repertoire incorporates Italian and Asian elements plus nuanced surprises from around the globe. Gayot has named Trani one of the top five rising star chefs in 2013. An expert on pasta, seafood and subtly balanced seasonings, he will present a cornucopia of dishes that will leave you swooning.

Contributions are fully tax-deductible to the extent allowed by law. The non-deductible portion of each ticket is $75.


Passed Appetizers

“arancini” risotto balls
assorted pizza
grilled prosciutto wrapped fig with Gorgonzola dolce tempura shishito peppers with sweet chili beurre blanc tuna tartar on wonton with ginger soy, thai basil


King salmon carpaccio
Shallot, Fresno chili, ginger lime, water-cress, cilantro flower, toasted cashew, coconut air

Mascarpone Agnolotti
Butter Parmesan, truffle salt, sage, drizzle of 48-hour veal stock reduction

Pan Roasted Veal Tenderloin
Smoked port and fig compote, braised fennel purée, crispy polenta, petite mustard greens


Blood Orange Tart
Chocolate shortbread, blood orange crème, espresso mousse, blood orange caviar, crispy white chocolate, meringue

Select wines will accompany the meal

Show 62, February 22, 2013: Executive Chef Dustin J. Trani, DOMA Beverly Hills

Dustin TraniDoma Beverly Hills opened rather quietly at 362 N. Camden Dr. in Beverly Hills in 2012. The address is well-known as the long-standing former home of Prego.

What’s creating a lot of excitement there with foodies is the young executive chef, Dustin Trani. He’s all of 29 years-old. He has worked at a Michelin starred restaurant in Italy, cooked at the Oriental Hotel in Bangkok, and was chosen by the Governor to represent California in a prestigious national seafood competition in New Orleans.

He’s a 4th generation Los Angeles area Italian chef who started working at age 11 in his family’s restaurant, J. Trani’s, in San Pedro which opened in 1925. He’s also a C-CAP alum (Careers through Culinary Arts Program in High School.) His food is contemporary Mediterranean/Italian with an emphasis on seafood.

His talented pastry chef is Marissa Sharon previously at Scott Conant’s Scarpetta in Beverly Hills. Her mini-cannoli is a real standout.