Rainbow Grocery has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.

What are your favorite dining spots?
Chez Panisse is always good. I just visited State Bird Provisions. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.

At La Ciccia, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.

Saison has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.

Coi is a favorite place to blow lots of money and have a good time.

What is your favorite meal to have with your family?
My family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at Incanto and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]

What is your guiltiest food pleasure?
Ice cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.

Bi-Rite is a good ice cream spot.

You have been friends with the rock band the Scorpions and bring them sweet treats. How did that happen?
We met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.

James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby

Who is your culinary mentor and where do you go for inspiration?
Mark Miller is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.

Ideas in Food is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.

What do you have planned for 2012?
A friend of mine and I might do a cookbook for Chronicle Books on whimsical desserts and small plates. His name is Robert Birnbach, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.

For travel, I’m going to New York and Los Angeles, and to see my family in Washington.

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Recipe: Caramelized Butterscotch Tapioca Pudding
The Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.

Tapioca Mix

Ingredients
3/4 Cup small pearl Tapioca
1 Cup Milk

Direction

Combine all ingredients in a non-reactive bowl (glass or ceramic)
Soak over night, and up to 3 days

Butterscotch Tapioca Pudding

Ingredients
2 1/2 Cup Milk
1 Cup Cream
1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)
1 teaspoon Salt
1 1/2 teaspoon Vanilla Bean paste
6 Egg Yolks
Brown Sugar (to taste)
Salt (to taste)

Directions

In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.
Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.
Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.
Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot
If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.
Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!
Pour mixture into a shallow bowl and set in an ice bath to cool.
Once cooled, hold in refrigerator until ready to use.
Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).
Fill appropriate sized serving bowls and smooth top.
Cover and refrigerate again until ready to serve.
These will keep for a few days.
Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.

Butterscotch Caramel Sauce

Bluestem BrasserieBluestem Brasserie

Chef James Ormsby’s Favorite Local Food Spots