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Doug Settle

@chefdougsettle

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Regenerative Organic Farm Chef
@hearthandharvestsd @sundayharvestpizza.co
@gozney Pizza Collective
Appalachia->West Coast

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Now you know by @chefdougsettle

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4 months ago

A glimpse into Hearth and Harvest

the experience, the food, the mission

📸: @paradigmcreative.co taken in Oceanside, California by @chefdougsettle

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2 years ago

We loved being able to invest in our communities’ happiness with our event at @theecologycenter. Now we are bringing some of that farm to table goodness to you with this #FridayFuel Recipe from Chef @dig.dougs.eats:

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Eggplant & Green Goddess 🥗
Serves 4-8 people
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Ingredients:
For the Eggplant
1 lb fairytale eggplant
1 oz olive oil
1 tbs salt
1 tsp black pepper

For the Sauce
2 oz green goddess dressing
1 oz tahini

For the Topping
2 oz walnuts
1 oz hemp seeds
1 oz black sesame seeds
¼ tsp paprika, preferably smoked
1 tsp salt

Garnish
1 bunch of basil
1 bunch of mint

Directions:
1. Begin by making your sauce: we make our green goddess dressing in-house with tahini, however, you can mix your favorite store bought green goddess with tahini
2. Add salt or lemon here to taste (if you feel like it needs it)
3. For the topping: pulse the walnuts in a food processor (or chop by hand) until they are slightly larger than sesame seeds
4. Mix them with the hemp seeds, sesame seeds, paprika, and salt
5. To cook the eggplant: toss the eggplant in a bowl with the olive oil, salt, and pepper to evenly coat
6. Add the eggplant to a hot cast iron skillet over medium high heat and cook on all sides until nicely charred and cooked through, about 8-10 minutes (eggplant should be deep brown and soft throughout)

From Chef Doug:
“I prefer to grill these tiny eggplants whole to maximize the char to flesh ratio. This helps with anyone who may not love eggplant due to texture. If you can’t find these adorable fairytale eggplants, any of the Chinese varieties will work best, cut into thin 2-3” strips. Any other eggplant varieties just need to be cut down to a similar size and will work fine.”

To plate: On a large platter, spread the green goddess sauce evenly. Add the grilled or roasted eggplant and top with a handful of the nut crunch and a generous topping of basil and mint (more than you think) and enjoy! by @chefdougsettle

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3 years ago

What’s your first bite?

This is what happens when talented chefs are given fresh microgreens and complete creative freedom.

This year’s Seas Greens Fest brought together some of Southern California’s most talented chefs, to create a unique dish featuring fresh microgreens grown on the farm.

Featured chefs:
• Chef Jacob Ruck, Jeune et Jolie & Wildland (Carlsbad)
• Chef Tommy Ramirez, Dija Mara (Oceanside)
• Chef Adrian Villarreal, Tahona Bar (San Diego)
• Chef Doug, Hearth and Harvest
• Chef Ben Diaz, Pauma Valley Country Club (Temecula)

And for dessert, we enjoyed goat milk gelato and goat cheese glazed donuts from Taj Farms.

The food was paired with the natural wines from Lost Ranch Winery and locally grown and fresh pressed sugar cane juice from Caña Love. taken in San Diego, California by @chefdougsettle

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3 months ago

A glimpse into our process taken in Vista, California by @chefdougsettle

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4 months ago

Cucumber & Apricot.
Mint, basil, red wine vinegar, garlic, good olive oil & toasted pistachios. Fresh and vibrant, the perfect balance to a smokey meal taken in Oceanside, California by @chefdougsettle

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4 months ago

The stick with nothing to hide.

Regenerative Organic Certified® beef and pork, naturally fermented, with zero sugar and 24g of protein per bag.

No nitrates, no antibiotics. Just meat and simple ingredients you can actually read. by @chefdougsettle

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4 months ago

Nose to tail catering.
We take a different approach to most of our events. Instead of picking and choosing star cuts that would take several animals to feed a group, we utilize the whole animal. You may not get a lamb lollipop, but you may get an arguably more delicious and less flashy cut like lamb neck! by @chefdougsettle

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4 months ago

Still so stoked on our visit to @starwalkerfarms field day last month and we can’t get enough of this BEEF 🥩you can taste the love and intention that goes into their work in everything they do and feel what real regeneration does when you bring it full cycle into your meals.

If you’re wanting to get your hands on some yall can use code HEARTH at when you checkout for a little discount! taken in San Diego, California by @chefdougsettle

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4 months ago

Scrolling throw spring memories while writing new menus.

Peas & Carrots
@hearthandharvestsd taken in San Juan Capistrano, California by @chefdougsettle

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5 months ago

OPAH! Using every part of the fish at a dinner we did at Sage Hill- Opah tartar, reducing the bones to make a stock that became the sauce for the main, served the filets as the main course.

To us, farm to table is more than how we’re sourcing each product, it’s proper utilization of as many parts as we can.

Opah is an extremely unique fish. The abductor muscle eats more similarly to red meat and has a stronger more mineral like flavor which made it great to do a traditional tartar using fish instead.

Cooking sustainably breeds creativity.

We’ll be back at Sage Hill July 25th taken in Sage Hill Ranch Gardens by @chefdougsettle

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6 months ago

A weekend in Paso Robles for @bookervineyard by @chefdougsettle

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6 months ago