August Centerfold: Wild Boar Sausage Flatbread

Guilt-free Holiday Feast with Beach Fitness

Now at 320 Main, we specialize in American food which brings to mind hearty comfort food- Mac & Cheese, Meatloaf, Steak & Potatoes, and we have that, oh boy do we have that! BUT like anything in life, dining is about moderation and balance. We love our new Walnut Pesto Caprese and Ahi Poke dishes and so do our trainers down at Beach Fitness. Bryce and Barbara, owners of Beach Fitness here in Seal Beach, have become great friends of ours and many of their hard working clients are loyal guests of 320 Main. With the holidays approaching, we teamed up to present the Guilt-free Holiday Feast, a four-course holiday inspired meal, with a dose of healthy holiday eating tips from Bryce Turner.

Bryce & Barbara

In true 320 Main fashion, the event started off with a delicious Pisco Punch featuring Encanto Pisco, fresh lemon & orange, clove, pineapple shrub & sparkling wine. 

Pisco Punch

Our first course was Quinoa Walnut Stuffing & Kale Chips with a bacon-wrapped date. Beach Fitness is a proponent of the Paleo diet so Head Chef James Wilschke created a menu that followed the basic principles of Paleo and featured the following- meats, fish, nuts, leafy greens, local/seasonal vegetables and seeds. Walnuts are an Omega-3 rich food and were featured throughout the meal.

Quinoa Walnut Stuffing

The Ginger Squash Soup was made with our housemade chicken stock, fresh ginger and butternut squash. Bryce educated the crowd with good advice for sticking to a healthy diet during the holidays. Tips included pausing between meal segments to avoid over-eating, looking for healthy substitutions when cooking classic recipes and if headed to a party, offering to bring a dish that fits your diet.

Ginger Squash Soup

Next up we enjoyed a Waldorf Salad with bibb lettuce, grapes, celery, apples & honey walnuts with a champagne vinaigrette.

Waldorf Salad

The Main Course featured a 320 Main favorite, the Surf & Turf. This dish features marinated Prime hanger steak, black tiger shrimp, spicy seafood cream sauce and ratatouille.

Surf & Turf

One of the best pieces of advice for the night was to have less food but use higher quality ingredients. We all like to celebrate with our family and friends and indulge during the holidays but that does not have to mean over-indulging. Keeping this in mind will help you enjoy the holiday season & make your CrossFit trainers proud! 

We finished up the evening with a cocktail, the Rusty Nut- Walnut Liqueur, Benedictine & Pampero Rum.

Jason Preparing The Rusty Nuts

The night was a blast for us at 320 Main, Chef James Wilschke and the kitchen staff had a great time developing and serving the menu and the guests enjoyed a sumptuous feast and walked away guilt-free!

November Centerfold: Walnut Pesto Caprese

October Centerfold: Mussels & Chorizo

September Centerfold: Lobster Roll Sliders

July Centerfold: Calamari Fries

June Centerfold: Bleu Tenders

April Centerfold: Pork Egg Rolls

Roasted Bone Marrow

The Roasted Bone Marrow

Don't let the name scare you from trying the newest addition to 320 Main's already killer list of appetizers. It's the perfect opportunity to fulfill your new year's resolution of "trying new things" without putting your life in jeopardy or contracting any diseases. This dish features a roasted beef bone served with fresh grilled french bread and a side of sweet-and-sour tamarind jam. 

Here's how it's done:

Grab the provided spoon and get in there. (Now's not the time for manners. Use your elbows.)

Scoop some of the soft marrow out. 

Spread it on the bread like you were buttering a piece of toast. 

Dip in tamarind jam.

Bite.

Enjoy the ride to foodie heaven as all your prior fears and skepticism melt away like the delectable, buttery, salty, sweet flavors that are literally melting in your mouth.

The Bone Luge

It almost tastes like a rich bacon infused butter. Which is the exact reason so many prior skeptics now call this dish their favorite appetizer on the menu after trying it. To complete your day of new experiences, order the Roasted Bone Marrow with a Cool Runnings shot (made up of Smith & Cross Jamaican rum, Becherovka bitters from the Czech Republic, and Oloroso sherry) and try the Bone Luge. The Bone Luge phenomenon can be credited to Mr. Jacob Grier at Metrovino in Portland, Oregon.