I am a woman on a mission. A mission to sip lattes, espresso shots, pour overs, and all the presses at every coffee roaster in the Inland Empire AKA my hometown desert.
La Gare is the first in the series of roasters!
Located in the City of Perris, just a comfortable twenty drive to Lake Elsinore the city of mildly overpriced antique stores, Walker Canyon and the old ghost town Terra Cotta.
A huge plus of this place is that it has a lot of space. A downside to this place is that it feels like more like a cafeteria than a coffee shop. Free wifi makes the place worthwhile if you're cramming as well as the out-of-the-way location. It's situated on the historic main street strip of the City of Perris, right next to a bus station and metro-link line. While Perris is a small community it has that unique old-timey-western vibe that is so quintessential of Southern California's inland desert towns that you'll feel as if you've ventured off-the-beaten past for a work session.
I tried the Cacao Latte and it was splendid. The espresso was nutty and full, when paired with the sweet-tartness of the cacao bean and mellowed by steamed milk, the latte result was pure smooth.
The main feature of any coffee shop is the quality of their beans, naturally. So let's talk shop. Their latest shipment, which I had the fortune to try, came from multiple Guatemalan farms, not much of a novelty, as most roasters obtain their beans from multiple farms for variety and texture. However, what makes La Gare stand-out as a roaster on par with Arcade, Augie's, and Lift is the sheer variety of espresso brewing options. Boasting pour overs, Aero+French presses, drip coffee, cold brew, Chemex, and standard espresso shots; these options -- particularly the Aero Press -- can be a bit of a hunt to track down in the Inland Empire. All in all, while its a bit of a trek for me, coming from Moreno Valley, I would for sure head out that way again to try their Aero Press.
Note on title : I kinda just like threw things into a frying pan and hoped for the best. Yes, you read correctly; I cooked this stew in a frying pan because I have no pots. Mostly because I threw them out back in December but that's a different story entirely. You're here now for the recipe.
Things You'll Have To Get:
3 red potatoes
1 celery stick
half a french breakfast radish
half a red onion
4 cloves of garlic
fist full of chopped up duck (approximately 1/2 cup perhaps?)
1 cube of vegetable stock
1 cup of heavy cream
1-2 cups water
tsp (ish) of the following:
salt, pepper, balsamic vinegar, agave syrup, butter
step 1: wash, peel, & cut in some fashion the chive, red onion, garlic cloves, and ginger.
step 2: add into pan with butter, boulion cube, balsamic vinegar, salt &a pepper. Fry baby; fry.
step 3: wash & collect the veggies for prom pics.
step 4: chop &/or dice the veggies.
step 5: add mangled veggies to the pan that is now smelling positively delightful.
step 6: mix agave syrup & that cup of heavy cream together.
step 7: drizzle baby drizzle.
step 8: chop up the fistful of duck.*
step 9: add the duck to the frying pan of simmering goodies; let this cook for 1-2 hours.
step 10: pour that deliciousness into a bowl & devour it.
Things You Should Have:
Halves of the following fruits:
4 Mini Kiwis
Agave Syrup, for fun drizzle times.
step 1: wash & chop up the fruit.
step 2: assemble & drizzle baby.
Things You'll Probably Need:
3 cloves of garlic
1 red onion
1 tbsp of ginger
3 cups of roughly chopped mushrooms
slab of flank steak, portion size left up to your hunger
1 cup of jasmine rice
step 1: wash & chop up onion, garlic cloves, and ginger.
step 2: wash & chop up / rip apart mushrooms.
step 3: sautée, sautée, sautée now y'all.
step 4: cook meat in the pan with the mushrooms allow to cook;