San Andreas is a movie I have been looking forward to for 2 reasons:

First, Dwayne Johnson, YEAH!

Secondly, I love disaster movies. New or old. Well done or cheesy.

Earthquake, Armageddon, Independence Day, Twister, Volcano, Titanic, Sharknado, the list is endless.

I’m sure San Andreas will not let me down. How can it. After watching the trailer and reading the reviews, this movie has all the makings of the perfect disaster movie.  Earthquakes, explosions, floods, and throw in Dwayne Johnson saving people.  Sounds perfect to me. 

Food pairings for this movie will be California style. Always fresh and fusion blends make California cuisine some of the finest food,  I think in the world.

Check out the trailer and other movie tidbits throughout this page, and I hope you try out some of the California food recipes. With spring here we can easily find a variety of fresh produce to make these recipes super tasty.  Enjoy!

After the infamous San Andreas Fault gives, triggering a magnitude 9-plus earthquake in California, a search and rescue helicopter pilot (Dwayne Johnson) and his estranged wife (Carla Gugino) make their way together from Los Angeles to San Francisco to save their only daughter.

tumblr_np8eszMbTs1u57t55o1_500San Andreas starts with an action scene, ends with an action scene, and in-between the pace is almost as relentless as the wave of destruction. It just doesn’t stop. It doesn’t stop.  Dwight Brown, The Huffing Post

Kimchi and Avocado Quesadillas

Photo: Annabelle Breakey; Styling: Karen Shinto –



  • 8 flour tortillas, 7 to 8 in. in diameter
  • 1 jar (14 oz.) kimchi, drained and chopped
  • 2 cups shredded jack cheese
  • 2 avocados, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon toasted sesame seeds
  • Cilantro leaves


  1. Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.
  2. Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
  3. Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.

Japanese Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto –

japanese fish tacos


  • 1/2 cup ponzu sauce
  • 1 1/2 pounds boned, skinned Pacific albacore* tuna fillets, about 1 in. thick
  • 1 tablespoon vegetable oil
  • 12 to 14 corn tortillas (5 to 6 in.), warmed on grill
  • Toasted Sesame Slaw
  • Ponzu-Wasabi Mayo


  1. Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil and turn bag to coat fish.
  2. Heat grill to very high (550° to 650°). Oil cooking grate, using tongs and a wad of oiled paper towels.
  3. Grill fish, covered, turning once, until grill marks appear and fish is rare, 3 minutes. Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of Ponzu-Wasabi mayo.

Toasted Sesame Slaw


  • 3 cups cabbage cut in fine shreds
  • 1/2 cup red cabbage cut in fine shreds
  • 1/3 cup finely shredded carrot
  • 1 large green onion cut in 3-in.-long slivers.
  • 1/4 cup toasted sesame seeds
  • 1 tablespoon vegetable oil
  • 1 tablespoon seasoned rice vinegar


In a bowl, combine cabbages, carrot, and onion. Just before serving, stir in sesame seeds, oil, and vinegar.

Ponzu-Wasabi Mayo


  • 1 cup mayonnaise
  • 2 tablespoons ponzu sauce  (You can find ponzu in the Asian foods aisle.)
  • 2 teaspoons wasabi paste or powder


Stir all ingredients together in a bowl. Chill until used.






For tomatoes

  • 6 scallions, white and pale green parts separated from dark green parts and both finely chopped
  • 2 tablespoons olive oil
  • 1 lb cherry or grape tomatoes, halved (3 to 4 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For fritters
  • 2/3 cup corn (cut from 2 ears)
  • 2/3 cup yellow cornmeal
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon baking soda
  • Pinch of sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1/3 cup vegetable oil

For arugula

  • 2 1/2 teaspoons white-wine vinegar
  • 1/2 teaspoon whole-grain mustard
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 lb arugula, coarse stems discarded (8 cups)


Prepare tomatoes:

Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.

Make fritters while tomatoes cool:

Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.

Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.

Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.

Prepare arugula:

Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.

Divide arugula, fritters, and tomatoes among 8 small plates.



Mai Tai

The Mai Tai is a sweet-and-sour cocktail with fruit flavors balancing aged rum. All agree that “Trader Vic” Bergeron mixed the first Mai Tai in 1944 at his Hinky Dink bar in Emeryville, California, just outside of San Francisco.

Mai Tai


  • 2 ounces aged rum
  • 1 ounce Cointreau or Triple Sec
  • 1/2 ounce grenadine
  • 1 teaspoon orgeat
  • 1 ounce fresh lime juice

Tropical fruit, such as pineapple, kiwi, or citrus


Shake the rum, Cointreau, grenadine, orgeat, and lime juice well with ice; then strain into a chilled Hurricane glass filled with ice. Garnish with fresh fruit and one of those little umbrellas.

California Avocado, Pineapple and Citrus

California Avocado, Pineapple and Citrus Sherbet


Serving Size: 12

  • 2 cups  milk
  • 2 cups  sugar
  • 6 lbs.    California Avocados
  • 1 1/2 cups         orange juice
  • 1 cup    pineapple juice
  • 3/4 cup              lemon juice
  • 1 1/2 Tbsp.       finely chopped orange zest
  • 1 1/2 Tbsp.       finely chopped lemon zest
  • 1/2 tsp.              pure almond extract
  • 1/4 tsp.              salt



Heat milk and sugar until sugar is dissolved; do not boil. Cool to room temperature.

Beat together milk mixture and remaining ingredients.

Freeze in an ice cream machine according to manufacturer.