It is not every day that you see a former three-Micelin-Star Chef Sling Burger and Homemade Potato Chips out of a historic red train car. but at Father’s lunchThe low-key restaurant Fogi Half Moon Bay got stuck with highway 1, this is what you will get-If You know where to see.

If you pull, there is a possibility that you will find Scott Clarke-The, dad, and now cookbook writers- participate with customers, crack the jokes, and run near your little and sweet seasonal menu.

I haven’t happened yet, but after reading his first kitchen book CoastalI became curious. The book, which fell in March, is a love letter for the coastline of California and food between the miles. Apart from knowing more about his journey from fine dining to roadside bricks, I also wanted to know how he thinks of feeding his family in this process.

Perhaps there is an image in your head after hearing “Michelin Chef Turns Dinner Gai”. If I had to guess, you are wrong (I was also). His Instagram Bio read “Father to One to One, Dad to Two,” and if you scroll comments, He appeared Drew Barrymore Show,

He has a resume to return all this: former chef de dish in Sasson in San Francisco (yes, one with three Michelin stars). It was during his time that a friend convinced him to try to surfce and finally it became a big feeling.

He shift -surfing, dad, and what can food eat MeaningFor the inauguration of Dad’s lunch in 2017.

So, what is Dad’s lunch?

It is casual, comfortable, counter-service. The kind of space with self-ensured “limited but delicious menu”, which is my personal favorite type of menu. Typically, these are five or six items- $ 15ish sandwich with better material you will expect anytime from the roadside stop. Think that Mattech mushrooms, grass-knee beef, red oak letters, homemade chips. And Scott is probably there, it is handing over you to yourself.

“For me, what is exciting is separating these things, which we are all really familiar, and it almost draws an emotional response, and then playing with them and implementing the technique,” they explained to me.

What about the book?

While the dad menu is tight, the cookbook is spreading in the best way. Coastal: 130 recipes from California Road Trip Stories, dishes, and the Central Coast of California are filled with more than 300 photos-shot by California Cheyen Ellis of the fourth generation.

Chapters are conducted by vibes, not the type of food. You will find sections like Dad in the afternoon, Road travel snacksAnd Lunch,

The story is that the book feels different. The Scott talks about food with a real reverence for the place, whether it is interacting with a forest in the Santa Cruise Mountains or throwing something in the water after a long day. And while it is not a children’s kitchen book, from copy, their identity as a father shines full. Especially in the last chapter, Back home with baby,

How do you and your child love both?

For Scott, it comes down to two main things: quality And fun,

He said, “How do I feed the family: How to take everyone’s hands in the pot and distribute something that is beautiful, fresh and super tasty,” he explained.

It is not necessary that it is necessary to hide the vegi or make “baby food”. It is about starting with great materials, involving your child in the process and keeping things fickle. It may look like making your own mayo or buying a better fish for fish rods.

He said, “Whatever you know, you can miss it, and love eating, when we were children,” he said. “So it’s fun to make as an adult, but still shared with its children.”

Some of Scott’s favorite family -friendly recipes:

Some of their top pics to make with their children, all separated from the book.

Date, Sopresta, Arguula, and Smked Gowda Pizza

It requires a day in advance, but it is well worth it. If you are not already one, then also a great excuse to get pizza stone. And if you don’t think your children will still eat arguula, then I recommend to save it for the sauce recipe alone. Pro Tip: He sweetens it with a little brown sugar that I like.

Custored Snap Pea Salad with Yukulat-style dressing

This is perfect for a cookout or beach day. If you are feeling ambitious then just toss it into a tapperware or make it on fire. Yakult-style dressing here is the real star and is more fun than your normal curd position. It is bright, crisp and just so sweet that everyone will like it.

Pretzel crispy

For the simplest of the three (if the first two felt a lot), these Pretzel Crispy are an easy win. It is a salty-sweet spin on rice crispy that comes together-and yes, they are as dangerous as they sound.

Where to buy Coastal

You can find Coastal: 130 recipes from California Road Trip Wherever books are sold-Heroic, Barns and nobleIndie Bookstores. It is $ 35, and is now available through chronicle books.