Come Early, Stay Late with Brian Malarkey

Come Early, Stay Late

by Brian Malarkey

Photography by Mike Pawlenty

Features the best recipes from the core menus of five of San Diego’s hottest new restaurants.

$29.95

About the book

COME EARLY, STAY LATE is really five cookbooks in one. It features the best recipes from the core menus of five of San Diego’s hottest new restaurants, along with selections of each restaurant’s most popular desserts and cocktails. Inside you’ll find recipes to fit every taste and every mood. The Searsucker section offers the restaurant’s best-loved American classics, such as Whiskey-Braised Pork with Grilled Peaches and Baconnaise.

If you’re in the mood for something Asian-inspired, you’ll love the Burlap chapter (Mussels Adobo, anyone?). If it’s great Southern-inspired barbecue recipes you crave, such as a Tri-Tip Sandwich with Sautéed Mushrooms and Jalapeño Jam, then Gingham is the section for you. Great things to do with fish? Herringbone and Gabardine have the best (Lobster Risotto, Swordfish Caponata with Pickled Raisins and Tomato Fondue, and Scallops with Sautéed Corn in Frank’s Butter Sauce, to name just a few…). No matter which section you choose, you’ll be inspired to cook and share these simple and wonderfully flavorful recipes with friends and family all throughout the year.

Thanks to Chef Brian Malarkey and his business partner James Brennan, the San Diego dining scene is being transformed. With the arrival of Searsucker and the other stellar restaurants that followed — Burlap, Gabardine, Gingham, and Herringbone — the transformation is well underway. Collectively these restaurants are known as The Fabric of Social Dining (FSD) Restaurant Group, and they embody a fresh, casual “dinner party” vibe that has quickly made them some of San Diego’s most popular, best-reviewed, and best-loved dining destinations.

Book Details

Weight2.5lbs
Length10in
Width7.75in
Height2in
Recipes More than 100 recipes — appetizers,main courses,side dishes,desserts and cocktails
Pages 224
Isbn 978-0-9816222-7-9

About the Author: Brian Malarkey

Brian Malarkey has been a professional chef for more than 20 years. During that time, he has worked under renowned chef Michel Richard at Citrus in Los Angeles, under Stephen Brown at the Loring Café in Minneapolis, and as a sous chef and then executive chef for the Oceanaire Group. Under his direction, Oceanaire San Diego received more than 60 industry awards in less than five years. Celebrity came to Malarkey when he competed on Bravo’s super-popular “Top Chef” and survived to the final round. He later guest-starred in series on Travel, Bravo, and OWN, and hosted two TLC shows — “Mega Bites,” where he claimed the Guinness World Record for “World’s Largest Rice Krispies Treat” (10,314 pounds), and the show “Kick Off Cook Off,” where he teamed with Erin Andrews to judge the cooking talents of superstar football players.

He is still in search of “that perfect TV venue” (maybe on a network with a big foodie personality or two, or three?) but in the meantime, he has gained star status in San Diego through his various events, appearances, and longstanding commitments to charity. Recently, the chef has added restaurateur to his credentials. In 2010, Malarkey and business partner James Brennan opened Searsucker, which became an instant smash and was voted the No. 2 hottest restaurant in America by TIME magazine. Since then, Malarkey has played a key role in opening up Burlap, Gingham, Gabardine, and Herringbone, and he plans to expand his empire nationally over the next few years. He has won the Diners’ Choice Award from OpenTable and has been named “Chef of the Year” by the California Restaurant Association, San Diego Chapter.

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