Food Observations

A blog for eaters

Archive for the tag “farm to table”

Marinade on Main

We celebrated the end of 2017 with an outstanding dinner at Marinade on Main! I tried the “Blackened Salmon Pasta”. Made with blackened salmon, cajun pasta and farm fresh kale, $19.

The salmon was cooked perfectly. A nice, spicy blackening seasoning with a spot-on pink, moist center. The beautiful seared crust exterior complimented the tender medium doneness interior.

The linguine pasta was cooked a very nice al dente. Unfortunately it was dressed on the dry side. I’m a big fan of their “Marinade’s Alfredo Pasta” with fried chicken and was hoping this one had the same luxurious mouth-feel. This dish was very well seasoned and flavorful but could have used more stock or cream in the pasta itself.

The addition of kale and roasted cherry maters was excellent. Definitely added a great burst of farm fresh flavor.


Marinade on Main

Lately I have been enjoying some great burgers in Ramona from some of our town’s well-known establishments/bars. Of all my visits to Marinade On Main though I’ve never tried their burger, until recently.

I ordered their “Signature Burger” and it was just outstanding! Farm raised chuck angus beef patty, cheddar, onion bacon jam, arugula, tomato, pickle and garlic aioli. Comes with hand-cut fries or pasta salad, $14.50. A farm fresh egg, avocado or bacon can be added to any burger or sandwich.

What stands out about this burger is its simplicity. The beef really shines through it all and it’s very clear to me that Marinade is using beef of a remarkable quality. From my understanding it’s a grass fed angus beef from a prairie farm in northern California.

The onion bacon jam is really good! Slightly sweet and smokey tasting. What comes on the burger was difficult for me to discern on its own so I’d recommend requesting some extra on the side.

Bun was an excellent bakery brioche style that was lightly toasted and stayed in tact throughout. Unfortunately the bun circumference was slightly larger than the beef patty. I like to see a more proportional bun/beef ratio.

Tremendous job from all the staff! I always see everyone working so hard and it’s very evident to me how much pride they take in the restaurant.

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