Chef Todd Fisher

Chef Todd Fisher Husband, Father of 5, Chef on California's coast. The Meatery, Seaside CA
Host TV - US of Bacon
(60)

its Football Season! And as we shift into fall, this is a regular craving on our family football snack table - Philly Ch...
09/14/2023

its Football Season! And as we shift into fall, this is a regular craving on our family football snack table - Philly Cheesesteak DIP! All the flavors of a good cheesesteak in a hot dip. We love it with the crunch of radish & celery.... Dandy Celery of course - but you can pick your dipping vessel. https://www.cheftoddfisher.com/post/philly-cheesesteak-skillet

09/06/2023

Something special happening this weekend out at the track!!
Get ready Laguna Seca & Indy Car🔥—there’s gonna be BBQ! And of course, our awesome burgers, salads, cold beer — Race Weekend!!!!

It’s a big week, tomorrow night is the Premier of Battle of the Decades—only on   It was a blast meeting all the contest...
08/15/2023

It’s a big week, tomorrow night is the Premier of Battle of the Decades—only on
It was a blast meeting all the contestants, the judges and of course getting to do what I love — tune in and find out what it’s all about Aug 16 10pm and watch me compete on

08/11/2023

thanks for the texts, message --lots of you have seen the promo! Yes, Battle of the Decades on Food Network premieres next week!
Filmed down in LA in April, can't wait to see how it all comes together.

Seems like the sun is always shining out at Laguna Seca—Sunday morning check in on our AWEOME team out at the track! Can...
08/06/2023

Seems like the sun is always shining out at Laguna Seca—Sunday morning check in on our AWEOME team out at the track! Can’t WAIT to be here for all the upcoming Concours events!
and my beautiful bride Ada Fisher

07/31/2023

something exciting coming soon! I'll be sharing more details soon, but you can mark calendar for Aug 16 !

02/15/2023

This Dandy® Celery and Aloe Tropical Smoothie is refreshing and energizing!

cold weather here in California, still craving stews and soups...but on the lighter side try this recipe
02/15/2023

cold weather here in California, still craving stews and soups...but on the lighter side try this recipe

I know I know, you expect rich and restaurant decadent meat forward but the truth is, I often cook with just vegetables. Honest. And this recipe that I did for Duda Family Farms is so good, I had to share where to find it! https://www.dudafresh.com/recipes/dandy-cauliflower-red-lentil-soup We had it...

11/06/2022

These deviled eggs and bacon feature Dandy Radish Mini Sticks and Dandy Celery and make for the perfect appetizer, side, or snack!

Lots packed into this weeks newsletter and a big announcement!
04/07/2022

Lots packed into this weeks newsletter and a big announcement!

Hey there, its Mrs. Chef. Something we've been working on for YEARS....is finally live. cheftoddfisher.com I am not usually in the author role, but the editor. However, this project has been on my to do list a long time and I am thrilled with the results. Todd is wildly creative, all who've had th...

03/18/2022
I often get asked, whats difference between a cook and a chef, here's my answer:
03/18/2022

I often get asked, whats difference between a cook and a chef, here's my answer:

I am asked regularly “how did you become a chef”? So I thought I would take you on the fast forward version of the journey a young eager cook must travel before he or she becomes a chef. Ha, fast forward, like, that’s radical.. do you even remember the VCR? Sorry got caught in a Max Headroom, ...

03/10/2022

These Bacon Jalapeno Popper Cheeseballs will be a fan favorite for any game day or weeknight snack!

https://docs.google.com/document/d/1mjrl7ZJ7XVciJmow9p2qJ32bRJfnO5Q2FsF4zhimpc0/edit?usp=sharingLooks like the link to r...
03/10/2022

https://docs.google.com/document/d/1mjrl7ZJ7XVciJmow9p2qJ32bRJfnO5Q2FsF4zhimpc0/edit?usp=sharing

Looks like the link to recipe in this weeks newsletter didn't work, never fear, here you go! A delicious Steak Au Poivre

The Meatery Steak Au Poivre Serves 2 2 -12 oz. Mishima Ranch Ultra Denver Steaks Or 8oz. Niman Ranch Filet Mignon 2 small shallot, peeled and minced 2 tablespoons The Meatery Peppercorn Blend 2 teaspoons kosher salt 1 tablespoon grapeseed oil 3 tablespoons unsalted butter, divided 2 Thyme Sprig...

02/14/2022

If you get my Newsletter, you've already read this but for those that haven't signed up yet - you're missing out! Here's last weeks...

This weeks update from the kitchen...
We will be opening on Thursday starting next week Feb 17th! We will open the shop on Thursday from 10AM-4PM and Friday and Saturday from 11AM-6PM. Hot food and sandwiches till 4:00PM and the butcher shop until 6:00PM. We are happy to schedule a pick up time and have your butcher shop provisions ready earlier in the week and we are working on getting a preorder option online. We look forward to seeing you in the shop Thursday, Friday and Saturday!

Since it is Valentine's Day, I thought I would pick up an old practice of mine… The practice of taking a minute to think of all the things that I love and then share them with you…

I love standing behind the butcher's counter and discussing meats and all the options we have available for you to take home and cook. I love when people ask me what my favorite thing to cook is or when they ask if I ever get tired of cooking - the answer by the way is, hell no! It is what I was made to do.. and my favorite thing to cook is gnocchi. I love the therapeutic process and the dough under my hands, finding that perfect tender balance that will hold together in the boiling water, yet melt in your mouth.

I love my beautiful bride’s carrot cake. She got the recipe from her grandmother, who got it from one of her daughters, my bride's aunt. Guess it would have been easier to say she got it from her aunt but that would leave Alice out of the mix and well, she's on my list of things I love.

I love really good Champagne, cold Sancerre and ice cold beer, ya know, so cold that when you pop the top, the tiny beer-sickles form. If you don’t know about those, well that's just sad.

I have a guilty pleasure that I love, deli turkey meat… don’t judge me! That said I love a good sandwich and we have several delicious options at The Meatery and at Valley Hills Deli… check 'em out. By the way, look out for the return of the new and improved Muffaletta this weekend at The Meatery… Layers of Hard Salami, Mortadella and Ham, aged Provolone and Buffalo Mozzarella with chopped olive Giardiniera and Mi**da Verde…Nothing says love like a good sandwich!

Bloody Marys to start my vacation because nothing clears the inbox of my head better than a 10:00am cocktail to get vacation off to a great start. And speaking of vacation, I love vacation, nothing says vacation to me like a swim up bar, because that usually means tropical weather too, and I love that!

Acme Coffee and an early catch up with my bride in the morning. Calamari Steak and Eggs at First Awakenings, over easy of course! The Team at First awakenings gets a shout out as well, love them.

I love Football, but couldn't care less about the big game… but I will watch. Ozarks… yeah, kinda binge watched a few of the new episodes, but I’m not done yet so if you are, keep your lips zipped!

I Love my red Birkenstocks and well, pretty much anything red…

Gin, mmm.. I love gin! Snickers Bars, love em, however, the special Easter egg ones...NO GOOD, the balance of peanuts, caramel and nougat is all wrong. I love eggplant,

Parmesan, Szechwan, grilled, Baba Ganoush... That said I love bitter flavors, dark toast, radicchio, raw artichoke... I grew up on artichokes that were steamed and dipped in mayonnaise, love it! And when I think bitter, I am reminded of one of my favorite cocktails,

The Negroni, yep there is Gin in there.

Dry aged Steak, Wet Aged Steak, BEEF in general. I love pig, bacon, and sausage. I love, I LOVE popping corks with friends and sharing great wines and great times. I love the friends in my life that give me the stories to share, you know who you are. I love knocking people's socks off, I love to entertain through food, I love to laugh, and I love to share my passion with others. I love where we live and am so thankful for the blessing of living in such a beautiful place. Well, I could go on and on about the things I love and one more thing is the community of chefs, cooks, servers, somms, mixologists and restaurateurs who live and breathe hospitality here on our peninsula. The men and women who serve day in and day out to make a living but also do it because they want to create an experience for you, their guest. Remember that if you choose to go out for Valentine’s Day. They are working in some of the most unique and difficult times to provide service that has ever been seen. They are covering for servers who didn't feel good, or may have had to quarantine. The kitchens of Monterey County are short staffed and trying to do their best to serve you. So be kind and have a little extra grace.

Deviled HAM!!! I love Deviled Ham, and I’ve made some for the case. Using delicious Niman Ranch ham, house mayo, minced truffle, heavy spices and minced scallions… spread on toast, schmeared on celery, eaten with radishes.It is so damn tasty! There is a lot of history behind “Deviled” foods. The term deviled usually refers to heavily spiced foods mixed with tangy condiments and mayonnaise. Except when it comes to devil's food cake, that is just so damn rich and chocolatey that it can tempt just about anyone! But back to the ham, it is said to be an American creation, dating back to the early 1800’s but I would be pretty confident in saying that some immigrant was craving the flavors of home and wanted something similar to a rillettes without the effort and or the same ingredients. Trust me when I say our Deviled Ham has no similarities to the canned version that may have you a little grossed out… If you have never had deviled ham salad it is a must try and great game day snack!!

See ya at the counter!!

-CT

01/06/2022

in my weekly newsletter:
Final food for thought, thoughts… This is a really tough time of year for small farmers and ranchers, they commonly produce for a select few farm to table restaurants and smaller boutique markets. And this time of year, restaurants and specialty markets trend down which means they don't have an outlet for their products and that means no income for them. I know we often say support local, but let’s try and live local, eat more chicken from Fogline farms, more pork from LLano Seco, dine at a local restaurants that buy from small farms & first and foremost buy from our weekly farmers market around the peninsula. Meet the farmers, shake their hand and feel the passion in the cracks and calluses…its the time of year we need show up and cook with what they've grown.

Thanks--Chef Todd

(you can join the newsletter at themeatery.us)

Address

Sand City, CA

Opening Hours

11am - 6pm

Telephone

+18316568810

Website

http://cheftoddfisher.com/

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