Big Boy Food Comes to Fullerton | Executive Chef Cody Storts Transforms Hopscotch

Photo – fullertonfoundry.com

Sitting down over a few beers with Hopscotch’s new Executive Chef Cody Storts, one thing occurs to me: How have I not heard of this dude? There’s no doubt I’ve eaten something he’s prepared over the years I’ve frequented downtown Fullerton. Le Cordon Bleu culinary school trained, he’s put his talents to work everywhere from Stubrik’s, the Lime Truck and a gourmet catering co. Now the big cheese of Fullerton’s best craft beer spot, I can’t wait to see what he has to offer.

Fitted with a chef’s coat, a newsboy cap and swedish chef tattoo on his sautéing arm, he looks to add a bit of southern drawl to traditional French technique at Hopscotch. Sitting in the newly air-conditioned lower area, we get down to business chatting about kitchen philosophy, kids, beer, and of course his food. “We’re all about having fun in the kitchen” he confesses, “we make the kind of food we really love to eat.” Anyone with the Muppet’s Swedish Chef Tattoo probably knows how to party, am I right? He jumps up, heads to the kitchen as I study the beer list.

Opting for a fresh paddle of British beers among the many local craft beers, a plate of house made pickles pays a visit. Melons stripped wide seemingly by a woodworking planar tool, pickled red-onion and butter pickles are piled high and full of bright tangy goodness.

Rolling the dice on some fried pig ear, I’m not disappointed. Served on a dark wood plank , the cracklins come alive with a squirt of lime and schmear of in-house chili sauce. This dish is a call to Mexico, any fan of chicharones, pork, or life in general should try this. Again, the dish is piled high and worthy to share. Other small bites I sampled: Duck taquitos, pretzel bites with white cheddar foam…all eye-rolling good.

Country Fried Chicken – Photo – fullertonfoundry.com

Fried chicken lands and my eyes bulge. Huge meaty crusted chicken piled high on a bed of fingerling potatos. I’ve never had sous-vide chicken before, but I’m a fan now! Swamped in its own juices, the chicken squirts across my table on the first bite; a drop or two landing in my English bitter ale. This dish is a force to be reckoned with! The herbed crunch and squirt of this dish alone proves Chef Cody’s ability to shock and awe. Also from the dinner items I sampled the scallop dish and pork butt; easily favorites for time to come.

Pan Seared Scallops and Pickled Veggies - Photo - fullertonfoundry.com

Pan Seared Scallops and Pickled Veggies on the side – Photo – fullertonfoundry.com

Chef Cody Storts is the missing puzzle piece in Hopscotch. The food is beautiful, aromatic, and juicy. My eyes rolled. I had goosebumps. It’s not over-the-top either. “Adventurous and approachable” is the best way to describe it. Paired with the beer, whiskey and cocktail prowess of James Wood, Hopscotch is a destination. It’s great for a few beers with friends, some small bites or a nice date night out.

Hopscotch is romantically housed in the historic Pacific Electric Railway building of Fullerton. The current scene is set to a time when men killed animals, boozed at the desk job and nailed secretaries. It’s got a mountain lodge vibe with a repurposed whiskey barrel bar and a wall of a hundred whiskeys. Fifty craft beers (20 draft) also pair great with the food. The draft list is supple and curated intelligently.

A thousand thanks to Corky at fullertonfoundry.com for the excellent photos!

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Tonight! July 31, don’t miss their inaugural pairing dinner!

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Scheduled for Wednesday, July 31, guests will enjoy a five-course scratch dinner prepared by Chef Cody and his staff, accompanied by a range of beverages including crafted cocktails, whiskeys, and craft beer, each hand-selected by Director of Libations James Wood.

The first of its monthly pairing dinner program, guests at the inaugural pairing will be treated to a sample of the inventive culinary prowess HopScotch has become known for with courses including butter poached lobster, and beef cheeks with whiskey-soaked cherry demi sauce.

“We’re all very excited about our first pairing. It’s our first opportunity to really let loose and show guests what we’re all about. Not only from a culinary standpoint, but the full spectrum of our craft beverage program,” said Storts. It will be a night to celebrate great food and drink.”

Limited to just 50 guests, the event priced at $85 per person, is expected to sell out early. Seating by reservation only, guests are advised to pre-book at 714.871.2222.

The five-course dinner is scheduled to include the following:

FIRST: Amuse

APPETIZER: Charcuterie board
Beverage Pairing – Kir Molecule Cocktail with Cremant Blanc and Chambord pearls

THIRD: Butter poached lobster; Cognac cream dipping dots, smoked garlic confit foam
Beverage Pairing – Cocktail “Aged to perfection” including smoked cognac, peach puree and aged balsamic vinegar
and our house cherry vanilla bitters

ENTREE: Beef cheeks with whiskey soaked cherry Demi, English pea and carrot puree
Beverage Pairing – Barrel aged stout

DESSERT: Caramel corn panna cotta, kettle corn dust, dehydrated candied cherry medley
Beverage Pairing – Few Spirits Rye, Chicago;
James E. Pepper 1776