Amanda works as an apprentice, or commis, here and she loves it. In our February/March issue of Estylo, we saw her mom function as her sous chef while Amanda designed the menu and took charge. Today we see Amanda help realize delicate food designs, some of which were especially concocted for Estylo by her Executive Chef Judd Canepari. The commis stirs the sauces, preps the plates and, as Amanda shows here, tastes—very important!

RBI is a beautiful place inside and out. It was fun to visit the state of the art kitchens, which function as quietly and cleanly as an operating theater. Throughout the inn and dining rooms, I was impressed with the many images of women in the décor, from a bronze statue of a motherly figure to paintings of ladies and queens. Amanda and I agree—this place would be an excellent choice for a Mother’s Day surprise, whether for lunch or better yet, a spa weekend.

So show mom you care! Give her the royal treatment at this dazzling location. Can’t get to San Diego? Then lavish some of these delicacies on her. It’s ultra cool to occasionally get your hot mama out of the kitchen and—for at least one day—on a throne!

Lobster Bisque

2 tbsp. olive oi
3 lbs. lobster bodies, chopped into large chunks
4 carrots, sliced
2 fennel bulbs, sliced
4 onions, diced
4 stalks celery, sliced
2 cups dry white wine
1/4 cup brandy
3 quarts water
4 cloves garlic, minced
3 tbsp. tomato paste
1 pinch cayenne
1/2 tsp. thyme, dried crushed leaves
1/2 tsp. tarragon leaves, dried
3 dried bay leaves
2 tsp. cracked black pepper
1/4 cup butter
1/4 cup flour
3 cups whipping cream, heated
Dash of salt and white pepper, to taste
1/4 cup dry sherry

Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster pieces. Stir until lobster turns red. Return shells to pot. Add carrots, fennel, onions and celery to shells and stir until onion is tender. Add wine and simmer until reduced by half. Add brandy. Bring to a simmer and carefully ignite. When flames die down, add water, garlic, tomato paste, cayenne, thyme, tarragon, bay leaves and black pepper. Stir well. Bring to boil, reduce heat and simmer 35 minutes, stirring occasionally. Strain through cheesecloth into a clean 2-quart saucepan. Soften butter in small bowl and knead in flour. Bring lobster stock to boil. Add flour-butter mixture and stir with whisk until flour-butter mixture dissolves and soup is uniformly thick in texture, about 5 minutes. Add hot cream. Season with salt and white pepper. Simmer 1 minute. Add sherry and stir. Remove from heat and serve.