I recently joined the Loaf Love Tour in San Diego to close out this year’s tour. Here’s a photo diary of the spaces and places I saw on the road.

I knew I arrived in beautiful San Diego when I saw this:

On Saturday, I joined the team at the San Diego Zoo, which looked like this:

At the end of a long day full of cheese sampling and smile sticks, we relaxed at Keegan Gerhard’s restaurant D Bar, where I ate this:

After an amazing experience watching the tour in action, I was sad to say goodbye to this:

Share your photos and stories of catching the Loaf Love Tour in action with us on Facebook!

By Amalya

There’s lots of tasty goodness in there!

Chef Keegan Gerhard, featured in the Tillamook Kitchen, and his lovely and talented wife Lisa Bailey have just opened a new San Diego location for their much loved D Bar restaurant. This new location complements their original Denver, Colorado restaurant with the same dedication to phenomenal food and delicious desserts.

I had the good luck to join them for their opening night! Here are a few pics:

Keegan, doing some heavy lifting…

Kobe Sliders and Bacon Mac & Cheese (with tasty Tillamook Cheese!) top the new menu

Lisa, greeting guests and putting on the finishing touches

Aren’t these gorgeous? Yes, they taste exactly how they look

Sugar Shenanigans is right! I ate the most delicious chocolate of my life here - it was the green one on the left

It was a full house! We all stayed way past our bed time…

You know the best part about Keegan and Lisa? It doesn’t matter whether they are in the middle of opening a fabulous new restaurant or shooting TV shows or video recipes - they are always lovely and they always make sure you feel welcome, with a glass of something and a plate of something in hand. There isn’t a doubt in my mind that this new D Bar adventure will have as much success as all their others.

Cheers Keegan and Lisa! San Diego is lucky to have you!

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By Gillian

D Bar Desserts' Monster Muenster

Keegan Gerhard, a one-time cyclist, originally pursued a career in culinary arts as a source of income that would allow him to train for the Olympics. Convenience soon gave way to passion, as Gerhard found himself running the kitchen of a French bistro in San Diego. Keegan was named one of the nation’s top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design Magazines, and served as emcee and host of the live Food Network Challenge Series for the Food Network. Opened in 2008, Keegan’s Denver restaurant, D Bar, is a favorite getaway for those who love dessert, food, wine, and lively conversation. In addition to his restaurant, you can also find Keegan in the Tillamook Kitchen.

Recipe Details

• Prep time: 15 mins
• Total time: 20 mins
• Yield (number of servings): 4 servings

Recipe Overview
The mad scientists at D Bar turned an ordinary panini into a Muenster! Roast beef, pastrami, caramelized onions and Tillamook Muenster Cheese, topped with a frighteningly good homemade “1000 island” style dressing makes a seriously delicious sandwich.

Ingredients List

Sandwich Dressing

• ¾ cup mayonnaise or Vegenaise
• ¼ cup Tillamook Premium Sour Cream
• 3/4 cup ketchup
• 1 teaspoon dill relish
• 1 teaspoon sweet pickle relish
• 1 teaspoon dried onion flakes
• 1/2 teaspoon roasted garlic or 1/4 teaspoon garlic powder
• 1/2 teaspoon lemon juice
• 1/2 teaspoon balsamic vinegar
• 3-4 good shakes of Tabasco sauce
• Fresh ground black pepper, to taste

Panini

• 8 slices good quality sourdough sandwich bread
• 4 oz sandwich dressing (see recipe above)
• 4 oz aioli or mayo
• 8 slices Tillamook Sliced Muenster Cheese
• 8 oz rare roast beef, sliced thinly
• 8 oz pastrami, sliced thinly
• Kosher pickles, as desired
• 4 oz caramelized onions
• melted Tillamook Unsalted Butter

Preparation/Instructions

Sandwich dressing
In a bowl, combine the mayonnaise, sour cream, ketchup, relishes, onion, garlic, lemon juice, balsamic vinegar, Tabasco, and black pepper to taste. Mix well! Makes about 2 cups dressing.

Assemble the sandwich
For each Panini: on one slice of bread, spread sandwich dressing, while on the other, spread aioli or mayo. Layer cheese, roast beef, and pastrami, then top with pickles and caramelized onions. Close the sandwich. Brush outer sides of sandwich generously with melted Unsalted Tillamook Butter. Press on panini grill or toast in pan or on flattop grill. Serve with garlic Parmesan fries, sweet potato fries or small side salad.

By Tillamook

There’s a new chef in the Tillamook Kitchen! We are excited to welcome Denver, Colorado’s Keegan Gerhard and his restaurant, D Bar Desserts. Keegan has created four gourmet recipes using Tillamook products that are easy to make and can help even the newest cooks look like gourmet chefs!

One of my favorite recipes from D Bar is the Pate a Choux. Now, don’t be intimidated by the French. This recipe is simple and really versatile! Keegan walks us through how to use the same Pate a Choux dough 3 ways: one simple and sweet with Chantilly cream, one gooey and chocolately with Tillamook Ice Cream and ganache, and one savory with Tillamook Cheese and herbs! Try eating just one of these little cream puffs – it’s impossible! Watch Keegan prepare all three creations in this video:

If you’re in the mood for a tasty dinner, why not try the KGB Bacon Pimento Cheeseburger? Keegan takes the ordinary burger to a whole ‘nother level with this recipe. Instead of buns, he uses a cheesy waffle, and in place of a slice of cheese, he created a pimento cheese spread. Wowza! Take a look at this video to get your taste buds drooling:

If you think you recognize Keegan from somewhere… you’re right! Not only is Keegan an award winning pastry chef, but he’s also been a host and judge on Food Network series Food Network Challenge. Check out this video of Keegan to learn more about his passion for pastry and his restaurant.

Swing by the Tillamook Kitchen to see all of D Bar Dessert’s recipes, and make sure to visit Keegan at D Bar Desserts whenever you’re in Denver (or soon, in San Diego)! Thanks Keegan for being the newest chef in the Tillamook Kitchen!

By Katie