New Book: Modern Classic Cocktails

Considered one of the most widely respected bartenders in the industry, David Kaplan, owner & founder of NYC’s prestigious Death & Co. bar will be coming to San Diego on Sunday, November 2nd for an exclusive appearance at prominent cocktail destination, Polite Provisions to celebrate the launch of his new book, Death & Co: Modern Classic Cocktails.

Modern Classic Cocktails
Courtesy images

Death & Co: Modern Classic Cocktails | Exclusive Book Launch

After its inception in 2006 Death & Co. quickly became the de facto destination for cocktail connoisseurs—and one of the world’s most critically acclaimed and influential bars in the process. Winner of nearly every major cocktail industry award (Tales of the Cocktail: America’s Best Cocktail Bar and Best Cocktail Menu), the gothic saloon in NYC’s East Village boasts some of the best barkeeps in the biz and is recognized for creating many of the modern era’s most iconic drinks (Oaxaca Old-Fashioned, Naked and Famous, Apertivo Julep).

On Sunday November 2nd, Polite Provisions will be hosting founder and owner David Kaplan as he launches Death & Co: Modern Classic Cocktails (a literary collaboration with Death & Company co-owner Alex Day and Brooklyn-based editor Nick Fauchald) and mingles with the city’s fellow cocktail aficionados. The elegant book (quite possibly the sexiest cocktail book ever) is filled with evocative photography, colorful essays and encompasses the history of the Death & Co. experience as it transformed the NYC cocktail scene —charting everything from building the business to guest anecdotes. Featuring more than 500 of their most innovative and whimsically named tipples—Enemies of Promise, Confused & Dangerous, The Joy Division, and more — the book serves as a definitive guide to the contemporary craft cocktail movement, and would make a prized addition to the collection of any enthusiast. www.deathandcompany.com

WHEN: Sunday, November 2nd from 6pm – 9pm

COST: This exclusive event is priced at $55.00 per person and includes one copy of Death & Co: Modern Classic Cocktails (a $40 value), complimentary signature cocktails from Death & Co. and appetizers from Soda & Swine. The event is limited to 150 attendees.

Tickets can be purchased online at via eventbrite.com at:
https://www.eventbrite.com/e/death-co-book-party-san-diego-tickets-13466784515

WHAT: Death & Co. guest bartenders Brad Farran & Jillian Vose will be whipping up 8 complimentary Death & Co. cocktails, alongside hosted appetizers courtesy of Soda & Swine.

*** DEATH & CO. COCKTAIL LINEUP ***

Little Engine (Alex Day, 2009)
Famous Grouse Scotch, Tawny Port,
Lemon Juice & Apple Butter

Scotch Lady (Phil Ward, 2008)
Famous Grouse Scotch, Apple Brandy,
Lemon Juice & Grenadine

Tea In The Sahara (Brian Miller, 2009)
Coconut Green Tea-infused Famous Grouse,
Strega & Acacia Honey Syrup

Kew Gardens Cooler (Joaqin Simo, 2009)
Beefeater London Dry Gin, Aperol,
Grapefruit Juice, Scarlet Glow Syrup

House Of Payne (Phil Ward, 2012)
Beefeater London Dry Gin, Plymouth Sloe Gin,
Campari & Raspberries

Bella Luna (Brian Miller, 2009)
Plymouth Gin, St. Germain, Giffard Crème de Violette,
Lemon Juice & Simple Syrup

Moon Cocktail (Thomas Waugh, 2008)
Plymouth Gin, Amontillado Sherry,
Giffard Crème de Peche & Acacia Honey Syrup

Elder Fashion (Phil Ward, 2007)
Plymouth Gin, St. Germain,
House Orange Bitters & Grapefruit Twist

WHERE: Polite Provisions
 | 4696 30th Ave 
San Diego, CA 92116 | 619.677.DRUG

About Polite Provisions: Polite Provisions brings a renewed spirit of community to a bustling street corner of one of San Diego’s most eclectic, burgeoning neighborhoods, Normal Heights. Helmed by internationally respected bartender, Erick Castro, Polite Provisions aims to revive and modernize the golden era of the neighborhood drugstore with spirited cocktails prepared with housemade bitters, soda pop, tinctures and syrups, as a nod to those ingredients’ medicinal uses. Polite Provisions is located at 4696 30th Ave, San Diego, CA 92116. For more information please call 619.677.DRUG or visit www.politeprovisions.com.

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Bird Rock Coffee Arrives In Little Italy

Bird Rock Coffee

Sourcing some of the best coffee available, award-winning Bird Rock Coffee Roasters opened its second coffee bar location in San Diego’s Little Italy neighborhood at 2295 Kettner Boulevard (open from 7am-noon daily throughout October until the grand opening is announced)

About Bird Rock Coffee

Bird Rock Coffee Roasters buys only seasonal coffee and roast five-days a week to ensure what you buy is always fresh.  They are so committed to freshness, that they stamp their coffee bags with the date the coffee was roasted, so you always know the freshness of your coffee.

Bird Rock Coffee

Once the green coffee arrives at Bird Rock Coffee Roasters’ roasting facility, it is up to the BRCR roasting team to bring out the complex flavors and aromas. Their goal is to best represent what the grower had in mind while tending to the coffee shrubs.  Because each sack of green coffee may respond differently in their 15 kilo Giesen Roaster, they are constantly evaluating the quality of their roasted coffee.

They  experiment with and explore each new arrival, searching for that bean’s optimal finish temperature and roast time. Simply, there is not a “one size fits all” solution to roasting coffee.  Instead, they roast and refine their coffee offerings utilizing a rigorous cupping and Q-grading methodology, thus ensuring each bean is roasted to its maximum potential.

*Courtesy information
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Gingerbread House Competition

Omni La Costa Resort & Spa Announces Call For Entries For 2014 Gingerbread House Competition with Cash Prizes of $1000 and a Sweet Donation to Carlsbad Boys & Girls Club

gingerbread house competition
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Gingerbread Architects Challenged To Throw Their Icing Bags In The Ring With First Annual Competition

WHAT: 2014 Omni La Costa Gingerbread House Competition Call For Entries

Omni La Costa Resort & Spa will hold its first annual Gingerbread House Competition, challenging San Diego bakers and holiday enthusiasts to create their own signature Gingerbread Houses for a chance to win $1000 in cash and prizes, a $1000 donation to the Carlsbad Boys & Girls Club in their name and, most importantly, bragging rights!

Contestants can enter by submitting the official entry form found at http://www.lacosta.com/holidays/. All entries must be received by November 14th and completed gingerbread houses must be delivered to Omni La Costa Resort & Spa at appointed times on Dec. 1 and 2.

Gingerbread House Competition

Gingerbread houses will be on display in Omni La Costa’s lobby beginning Dec. 4 for the community to view. A panel of judges comprised of Omni La Costa’s culinary team, southern California’s top food writers and bloggers and Omni La Costa’s Managing Director Larry Magor, will determine the top entries; and the winners will be announced at the resort’s Christmas Tree Lighting Ceremony on December 5th.

WHEN: Entry application
October 10th, 2014 – November 14th, 2014

Gingerbread House submission drop-off & display installation
December. 1st – 2nd, 2014

Christmas Tree Lighting Ceremony and Prize Presentation
December 5th, 2014

WHO: Adults ages 18 and older may enter.

WHERE: Omni La Costa Resort & Spa
2100 Costa Del Mar Road
Carlsbad, CA 92009

HOW: Download the entry form found at: http://www.lacosta.com/holidays/.

Entries will be judged in four areas: appearance, difficulty, precision and creativity. Final prizes will be awarded in the following categories:

  • Grand Prize: $1000 cash to the winner and a $1000 cash donation will be made in their name to the Boys & Girls Club of Carlsbad
  • Creativity Award: An overnight stay for two in luxurious accommodations at Omni La Costa Resort & Spa
  • People’s Choice: Dinner for two at the acclaimed BlueFire Grill restaurant
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San Diego Beer and Music Festival

San Diego Beer and Music FestivalSan Diego Beer and Music Festival

October 25th, 4pm-8pm

A unique event celebrating craft beer and live music. The event is a collaborative effort of #rockstarbeer Productions, City Beat Magazine, FM 94/9, and many local breweries combining to raise many for the San Diego Music Foundation.

The event will showcase multiple local and regional breweries as well as local bands and DJ’s. The event is a walk around event held during the middle of the day at the newly developed San Diego Waterfront Park. The event will also feature a food truck pavillion and Private After Party.

OFFICIAL AFTER PARTY AT HARD ROCK HOTEL

Festival Attendees get access to the official after party at Hard Rock Hotel’s Float on the 4th floor rooftop. Hosted by Royal Teeth.

Coming events
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 After Party starts at 8:30pm and goes until 12:00am.

 Special Set by Royal Teeth at 10:30pm.

 Hard Rock’s resident DJ and #rockstarbeer DJ’s spin all night.

 Special guests including local brewers.

 Beer and Cocktail Specials until midnight.

 Complimentary Access with your festival wristband.

 Hard Rock Hotel
Float on the 4th Floor
207 5th Ave
San Diego, CA 92101
(Between K and L Street)

BUY TICKETS

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Savoie opens in Otay Ranch

(Courtesy photo)
(Courtesy photo)

Savoie

Guided by the Contreras-Curiel family, Savoie is the stylish new flagship of the Karina’s Group of restaurants, which quietly has arrived at the top tier of San Diego’s home-grown hospitality firms. Located at 2015 Birch Road, Suite 720 in Otay Ranch Town Center, Savoie boasts over ten thousand square feet of dazzling indoor and outdoor space encompassing multiple inviting patios, lounges and dining rooms. The cultures of France and Italy come to life on a finely crafted menu that celebrates the best of both. With a range of options that include the simple and sublime, the menu offers delicious, imaginative and perfectly prepared pizzas and pastas, along with gourmet selections, steaks and seafood.

About the Karina’s Group
In 1981, Arnulfo Contreras Senior and his wife, Maria Inez Curiel, opened a small but ambitious restaurant in Spring Valley in the hope of providing a better life for their six children. Named for daughter Karina, the brand now numbers four very popular Mexican seafood restaurants. An insistence upon on-target authenticity guides these restaurants daily. The Karina’s Group recently has added three new, decidedly more upscale eateries. Conceived by brothers David and Arnulfo Contreras Curiel and their brother-in-law, Director of Operations/Partner Alejandro Navarrete, these exciting restaurants demonstrate talents for imagination and creativity unrivaled in San Diego. In Eastlake, Enamorada presents a selective menu of Mexican seafood specialties in an environment that creates an enchanting, dream-like vision of Old Mexico. In Otay Ranch Town Center, Savoie showcases inspired whimsy that entertains with endlessly engaging décor and a French-Italian menu that celebrates the excitement of both cuisines. And at a major Chula Vista crossroads, the about-to-open La Tequila earns its name by pouring a comprehensive collection of tequilas, supported by an authoritative menu of traditional Mexican fare.

*Courtesy information

Savoie French Italian Eatery on Urbanspoon

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Seasonal Menu at Kettner Exchange

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Courtesy photo

Seasonal menu

Opened in September 2014, Kettner Exchange features progressive American cuisine from Executive Chef Brian Redzokiwsky and boasts Little Italy’s first roof top patio with views of the Pacific Ocean. Complete with its own parking lot, the two story, 10,000sq. ft. eatery houses a bar, lounge seating, a chef’s table for custom dinners and events, and a 250-seat dining area with communal tables. The seasonally changing menu is complemented by a specialty cocktail menu and a selection of 32 beers on tap. For more information, visit www.kettnerexchange.com.

Brian Redzikowski Head Chef

Brian Redzikowski has worked for some of the best restaurants and chefs in the country, including New York City’s acclaimed Le Cirque 2000, Aspen Colorado’s Nobu Matsuhisa Aspen, Joel Rubuchon at the Mansion in Las Vegas, and the 17 million dollar Yellowtail Restaurant in the Bellagio Hotel and Casino. During Chef Brian’s career, he has had the opportunity of competing in Iron Chef America as well as being awarded Rising Chef in the Los Angeles, California area.

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Courtesy photo

Steven Tuttle Bar Manager

Steven Tuttle offers a unique and forward-thinking cocktail program. Steven was trained under NYC greats Sam Ross (Milk & Honey / Attaboy) and Phil Ward (Death & Company / Mayahuel). In San Diego, Steven worked at Craft & Commerce during the time it was named one of the Top 50 Bars in the US by Food & Wine Magazine, as well as nominated at Tales of the Cocktail for best High Volume Bar. His work has been featured in multiple local publications, including Thrillist and Locale Magazine. He was featured bartender on the Food & Wine Classic Website. Steven assisted in staff training at Ironside Fish & Oyster and was most recently GM at El Dorado.

Kettner Exchange on Urbanspoon

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Handcrafted Pizza at Pirozzi

Pirozzi Orange County
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Handcrafted Pizza at Pirozzi

Take a journey through Italy with Pirozzi’s newest culinary addition to his award winning collection of Orange County restaurants.

Pirozzi Corona Del Mar features a wood burning oven meticulously handcrafted by artisans in Naples, Italy and imported especially for chef Alessandro.

  • Extensive Wine List
  • Prosciutto & Mozzarella Bar
  • Baked Prime Beef
  • Handcrafted Pizza, Pasta and Gelato Made Daily

Award Winning Chef, Alessandro Pirozzi, opened his first restaurant in Orange County, California only six years ago. Through a mix of his charming personality and time-honored family recipes he created an authentic taste of Italy on Pacific Coast Highway.

Born in Naples, Italy, Pirozzi was the youngest of four children and the only boy. Growing up in a house full of girls was a constant challenge but fortunately for him, whenever the girls were teasing him, his grandmother, Nonna Ida, would rescue him and take him into the safety of her kitchen to help prepare dinner. The kitchen became his sanctuary. He fell in love with the different aromas, the flavors and learning the traditional techniques of preparing fresh homemade pasta.

Courtesy photo
Courtesy photo

It was here that he learned the many secret family recipes and began his journey to become a Certified Italian Chef. Nonna Ida taught him how to grow every vegetable and herb he needed for cooking in his own backyard. She also taught him the methods for preparing focaccia dough.

His family believed that fresh herbs were key to making the best possible foods. Alessandro maintained the herb garden and eventually began growing different types of tomatoes and squash, all of which would inevitably become part of his recipe for success in America.

Pirozzi’s passion for food and his quest to become certified became his way of life and prompted him to learn the cuisine from every region in Italy. He discovered regional secrets to impeccable pizza; mastered meat preparation, including the perfect veal saltimbocca and became versed in many different sauces.

*Courtesy information

Pirozzi on Urbanspoon

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Isola, more than a pizza bar

Sophisticated and modern, Isola Pizza Bar offers warm and friendly service to every guest whom walks in the door. Located in a tiny storefront in the heart of San Diego’s Little Italy, the menu is a surprise that will leave you craving more for your next visit. Read more in the ‘San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City’, now available for pre-order.

(Photo by Maria Desiderata Montana)
(Photo by Maria Desiderata Montana)
BURRATA MOZZARELLA WITH PARMA PROSCIUTTO: CREAMY BURRATA, VINE-RIPENED TOMATOES AND FRESH GENOVA BASIL PESTO (PHOTO BY MARIA DESIDERATA MONTANA)
BURRATA MOZZARELLA WITH PARMA PROSCIUTTO: CREAMY BURRATA, VINE-RIPENED TOMATOES AND FRESH GENOVA BASIL PESTO (PHOTO BY MARIA DESIDERATA MONTANA)
GAMBERETTI ALLA DIAVOLA: WOOD-FIRED SHRIMP, WHITE WINE, GARLIC, CAPERS, KALAMATA, CHILE AND TOMATO SERVED ON A BED OF POLENTA. (PHOTO BY MARIA DESIDERATA MONTANA)
GAMBERETTI ALLA DIAVOLA: WOOD-FIRED SHRIMP, WHITE WINE, GARLIC, CAPERS, KALAMATA, CHILE AND TOMATO SERVED ON A BED OF POLENTA. (PHOTO BY MARIA DESIDERATA MONTANA)
ARUGULA E PARMA: ARUGULA, PARMIGIANO REGGIANO, SHAVED CRIMINI MUSHROOMS AND LEMON DRESSING (PHOTO BY MARIA DESIDERATA MONTANA)
ARUGULA E PARMA: ARUGULA, PARMIGIANO REGGIANO, SHAVED CRIMINI MUSHROOMS AND LEMON DRESSING (PHOTO BY MARIA DESIDERATA MONTANA)
Bruschetta with Fresh Figs and Pistachios (Photo by Maria Desiderata Montana)
Bruschetta with Fresh Figs and Pistachios (Photo by Maria Desiderata Montana)
MARGHERITA PIZZA WITH MOZZARELLA, TOMATO AND BASIL (PHOTO BY MARIA DESIDERATA MONTANA)
MARGHERITA PIZZA WITH MOZZARELLA, TOMATO AND BASIL (PHOTO BY MARIA DESIDERATA MONTANA)
Fegatini de Polo Alla Toscana: Organic Chicken Liver, Capers, Crispy Pancetta and Extra-Virgin Olive Oil (Photo by Maria Desiderata Montana)
Fegatini de Polo Alla Toscana: Organic Chicken Liver, Capers, Crispy Pancetta and Extra-Virgin Olive Oil (Photo by Maria Desiderata Montana)
Caramel and Chocolate Budino (Photo by Maria Desiderata Montana)
Caramel and Chocolate Budino (Photo by Maria Desiderata Montana)

ISOLA PIZZA BAR
1526 INDIA STREET
SAN DIEGO, CA 92101
(619) 255-4230
www.isolapizzabar.com 

Isola Pizza Bar on Urbanspoon

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Pink Tacos For Breast Cancer

Breast Cancer
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This October, downtown San Diego’s newest Mexican eatery, Don Chido, is celebrating National Breast Cancer Awareness Month by turning all of their signature tacos PINK. Enjoy carne asada, pollo, rajas polbano, wood fired baja fish and more signature tacos all in a handmade pink corn tortilla and a portion of all proceeds will be donated to the Susan G. Komen Foundation.

ABOUT DON CHIDO: Chef Antonio Friscia and RMD Group Bring Baja-Inspired Mexican to Downtown San Diego

From RMD Group, the development and management team behind recognized venues including FLUXX and Side Bar, along with Ken Lovi, founder and CEO of Knotty Barrel Gastropub, and Chef-Partner Antonio Friscia (of Stingaree and formerly Gaijin Noodle House), Don Chido officially opened to the public on June 30th. An authentic, stylish, Mexican eatery taking over the former Fred’s Mexican location in the heart of San Diego’s Gaslamp Quarter, Don Chido will surely elevate the social dining scene in downtown San Diego.

“The launch of Don Chido will mark RMD’s formal expansion into the culinary scene,” said Michael Georgopoulos, RMD Group partner. “RMD’s trademark eye-catching designs, excellent service and experience in the entertainment industry, combined with Ken’s strong commitment to delivering excellent food, will create a unique and incomparable dining experience in San Diego.”

The Don Chido menu will showcase regionally influenced, handcrafted Mexican cooking that will feature locally sourced and quality fresh ingredients. Behind the scenes, the centerpiece of the kitchen will be an authentic Santa Maria Argentine Grill—designed to cook mouth-watering, wood-fired meats with precise temperature control to achieve uniformly cooked ingredients. Friscia and company also had a special Caja China-stye oven implemented and designed especially for them to produce tender,  slow cooked meats.

Further complementing the locally inspired dishes, Don Chido will feature a wine list tailored to showcase a rustic selection of local wines and unique varietals from Mexico and Spain. Cocktails will focus on showcasing a wide and progressive variety of infused tequilas, and regional mescals.

“Don Chido will combine classic, home-style Mexican cuisine with a stylishly diverse and electric atmosphere, to deliver a distinctive lunch, dinner and late-night dining experience,” said Don Chido partner and leading hospitality entrepreneur, Ken Lovi. “We’re excited to bring this authentic experience to the heart of the Gaslamp Quarter and have no doubt that Don Chido will quickly become a must-visit spot for locals and visitors alike.”

The Don Chido space represents a complete transformation of the previous Fred’s Mexican Café. Designed by the visionary and nationally acclaimed interior design team at Davis Ink Ltd., the 4,000 square-feet space features found organic and raw materials including reclaimed wood, exposed steel and stone, combined with eye-catching features such as custom maraca wall sconces, star chandeliers and an art wall made entirely from Mexican blankets—creating a comfortable, casual and yet entirely unexpected experience for guests. The center bar will also showcase a Taquería stand where house-made tortillas will be freshly prepared. The Taquería will remain open for late-night tacos with the lounge serving a limited menu. OCIO Design Group was also hired on as the architect alongside RMD Development—RMD Group’s construction division.

Don Chido will serve lunch and dinner daily from 11am to close in the restaurant and patio, and a late-night menu in the lounge. Reservations are currently available for opening night. Don Chido is located at 527 5th Avenue. Connect with Don Chido on Facebook at facebook.com/donchidosd, and follow Don Chido on Twiter @DonChidoSD and Instagram @DonChidoSD.

 

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La Valencia Hotel Last Supper

La Valencia Hotel Hosts Eight-Course Dinner Including Wine Pairings from their Signature Wine Vault

La Valencia Hotel

La Valencia Hotel bids farewell to their classic fine-dining restaurant the Sky Room and the “Pink Lady” makes plans to introduce a new generation of luxury, the Sky Room Suites. To celebrate the decades of opulent, top-floor dining and welcome the space’s conversion into two luxurious sky-high Penthouse Suites – which begins November 1 – La Valencia will host a “Last Supper Dinner Series” October 22-25. The four-night series features an eight-course menu by Executive Chef James Montejano, complete with wine pairings, for $125 per person. Menu highlights include Caviar Parfait, Pumpkin Lobster Soup and Filet Mignon.

Advanced reservations are required and nightly seating is limited to twenty-four guests. A champagne toast begins at 6:30 pm and the eight-course dinner service starts at 7:00 pm. Each guest will receive a keepsake of a dinner menu designed with images reflecting the history of the room and a sneak peek at the designs planned for the new Penthouse Suites.

La Valencia HotelIn early 2015 the new suites will unveil a sleek, 1940’s Hollywood décor and period finishes throughout the rooms which will be complimented by retracting window walls that will allow the fresh ocean breezes to fill this pinnacle of hotel space. Add 2015 technology and inspired personalized service and the Sky Room Suites will offer a one-of-a-kind hospitality experience. Reserve both of the 10th floor suites and indulge family and friends with a true “Penthouse on the Pacific.”

Never changing are the Sky Room’s 180 degree views of the Pacific and the coastline of La Jolla, which La Valencia Hotel has commanded for nine decades. Now you can dream where you once dined.

La Valencia Hotel

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Halloween Party at Karina’s

Have a Halloween Party and Savor the Tastes of 3 Premier Restaurants While Reveling in All that Goes Bump in the Night

Halloween Party

From October 30th to November 1st, there will be no better place for San Diegans to pay homage to the demons of the night and rejoice in decadent fare and drink than at three popular Karina’s Group dining establishments in South County.

Halloween Party festivities kick off Thursday, October 30th, at La Tequila in Chula Vista. The chic, new tequileria will transform itself into a festive haven for all souls looking to party with the denizens of the night. Guests are encouraged to come dressed in their most unique Halloween costumes and party with the famous Karina’s Calendar Girls, who will be on hand as the night’s hostesses. Food and spirits will be plentiful, such as the party’s special $5 Tequila Trick cocktail, while a DJ gets and keeps the crowd going. A costume contest with a $250 gift certificate grand prize rounds out the festivities. Admission to this pre-Halloween bash is free. Guests are invited to come early for dinner and stay for the party held from 9:00pm to 1:30am. (89 Bonita Rd, Chula Vista, CA / 619-651-1000)

On Friday October 31st it’s the ultimate supernatural affair as Karina’s Group hosts a devilishly fun Halloween Party Masquerade Ball at Savoie French-Italian Eatery in Chula Vista. The event kicks off at 9:00pm with live DJs spinning seductive beats and guests celebrating in the hottest costumes and mysterious masques. Delectable selections of sinfully tasteful noshes and spirits, including $7 Ghoulish Gimlets, will be on hand as the cavalcade of costumed goblins and sprites compete for a $250 gift certificate to Savoie. The famous Karina’s Calendar Girls will serve as chaperones for the stylish affair, adding even more glamour to the party. Enjoy a free night of dancing, mingling, and cavorting until 1:30am on the most frightfully fun night of the year. (3015 Birch Road in Otay Ranch Town Center / 619-591-5757)

Halloween Party
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The merriment doesn’t end when the sun rises and the goblins retreat to the shadows. On Saturday, November 1st, continue the soiree at Enamorada as they host their enchanting Dia De Los Muertos Party. This full-costume event mixes the heritage of Mexico’s famous afterlife-inspired celebration with the playfulness of Halloween as guests dance to live DJs and feast on savory food and drink specials. Like the other Karina’s Group parties, the most impressive costume at this post Halloween Party Eve event will win a $250 gift certificate to the restaurant. Admission to this party is free. (866 Eastlake Pkwy, Suite #110, Chula Vista / 619-591-9800)

“This is a marvelous weekend to celebrate food, fun and friends while letting our playful sides rule the night,” says David Contreras Curiel of Karina’s Group. “At all of our establishments, our wonderful selection of unique flavors, tasty treats and top entertainment will ensure everyone gets in the Halloween spirit. We look forward to reveling in the festivities with all of our San Diego patrons.”

Halloween Party
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Table reservations are encouraged, and can be made by calling any of the Karina’s Groups dining establishments listed above, or by visiting karinasgroup.com.

About Karina’s Group
In 1981, Arnulfo Contreras and his wife, Maria Ines Curiel, opened a small but ambitious restaurant in Spring Valley in the hope of providing a better life for their six children. Named for daughter Karina, this location closed when the family chose to expand the brand into a San Diego County-spanning group that now numbers four very popular Mexican seafood restaurants. An insistence upon on-target authenticity guides these restaurants daily, with a clientele willing to wait in line to enjoy the all-encompassing menus of seafood classics. Renowned for an enormous variety of ceviches, Karina’s Mexican Seafood offers dozens of coastal and regional dishes, especially from Sinaloa, birthplace of Arnulfo Contreras. In addition to their Karina’s Mexican Seafood restaurants, The Karina’s Group now includes Enamorada, Savoie French-Italian Eatery, and La Tequila Mexican Cocina. For further information about Karina’s Group, please visit KarinasGroup.com.

*Courtesy information
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San Diego Italian Book

New San Diego Italian Book Explores Little Italy!

San Diego Italian Food: A Culinary History of Little Italy and Beyond (American Palate) Paperback

San Diego Italian BookAs ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego’s Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafés in “America’s Finest City.” In her new Italian book, Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city’s most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.

Maria Desiderata Montana is a nationally published and award-winning author, freelance food and wine journalist and editor and photographer who learned how to cook and appreciate European cuisine from her parents who were born and raised in southern Italy. In her new San Diego Italian book, learn how to easily make 25 recipes from her Italian kitchen including ravioli, cannoli, tiramisu and biscotti. In addition, each dish has a matching full-color photo.

Maria is the author of Food Lovers’ Guide to San Diego (Globe Pequot Press), San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City (2014 San Diego Book Award winner for Best Published Lifestyle Book Cooking & Home, Lyons Press), San Diego Italian Food: A Culinary History of Little Italy and Beyond (History Press), Market Restaurant + Bar Cookbook (Lyons Press) and The Inn at Rancho Santa Fe Cookbook. She is extensively published in several newspapers and magazines, where she writes a variety of food and entertainment stories as well as her own monthly recipe series. Maria guest appears on local radio and TV to share her knowledge of food and cooking, and regularly assists celebrity and high profile chefs with cookbook projects.

Buon Appetito!

BUY NEW SAN DIEGO ITALIAN BOOK AT LOCAL BOOKSTORES AND ONLINE!

Specifications:

  • Italian Book
  • Series: American Palate
  • Paperback: 160 pages
  • Publisher: The History Press (October 7, 2014)
  • Language: English
  • Over 75 images
  • Published : October 2014

BOOK SIGNING AT WARWICK’S LA JOLLA

OCTOBER 26TH: 12PM-2PM

WARWICK’S
7812 Girard Ave, San Diego, CA 92037
(858) 454-0347
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Killer Brownies® Are Here

Killer Brownies® are now available exclusively at the Cardiff Seaside Market. Available in three mouthwatering flavors, each weighing 1/3 lb., sweet tooth’s throughout the San Diego area and beyond are finally being satiated. “We are pleased to deliver Killer Brownies® to our customers, as these decadent desserts have a loyal fan base, especially throughout the Midwest, said John Najjar, Owner and President of Seaside Market. “ Similarly, as a family owned business, it is our absolute pleasure to bring these tasty treats to residents of San Diego and Southern California for many years to come.”

Killer Brownies

These delectable brownies were created thirty years ago and are guarded by a secret family recipe, and have received awards far and wide from foodies, bloggers, and industry professionals. Originally created in Dayton, Ohio and distributed by Dorothy Lane Markets, a high-end grocer in Dayton, brownies are being made available to Cardiff Seaside Market through an exclusive licensing agreement.

On August 15th, 2014, Seaside Market launched the arrival of Killer Brownies with an in-store demonstration. Chimene Mayne Ross, Founder of Killer Brownies, flew in from Dayton, Ohio to serve samples to Seaside customers herself. Within a few hours, all three varieties were sold out and Seaside patrons left with smiles from ear to ear. It is safe to say that these brownies are a crowd-pleaser and new cause of addiction.

Killer Brownie
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“As a family owned business ourselves, we are pleased to work with Seaside Market on bringing Killer Brownies® to San Diego, the only store in Southern California to sell our desserts, said Chimene Ross-Mayne, Killer Brownie’s Chief Customer Officer,” I am positive that chocolate and brownie lovers alike will be more than satisfied with this new product offering.”

Killer Brownies® are available in three introductory varieties, with more to follow based on customer requests.

  • The Original Killer Brownie®: Multiple layers of chocolate brownie; rich, gooey caramel and chopped pecans.
  • The Brookie Killer Brownie®: The Brookie combines the decadent recipe of the Not-A-Nutter Killer Brownie® (the                  original with added chocolate chips) with the classic homemade taste of chocolate chip cookies.
  • Salted Caramel Killer Brownie®: The original with a generous sprinkle of coarse sea salt into rich, buttery caramel. The          perfect blend of sweet and salty.
  • About Seaside Market: Since 1985, Cardiff Seaside Market has been a leader in offering superior products and spectacular service. Family-owned and operated, Seaside Market has been able to maintain a unique commitment to customers and community by always offering “the next level of excellence”. From the quality of food to the friendly service, Seaside is sure to win you over.
Cardiff Seaside Market
2087 San Elijo Ave.
Cardiff-by-the-Sea, CA 92007
Phone: (760) 753-5445
 
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The Melting Pot Fondue

Melting Pot Fondue
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THE MELTING POT FONDUE
Fondue (pronounced fawn-DOO) comes from fondre, the French word for “melt,” and refers to cooking food in a pot at the table. The decadent dish that we know as Fondue was actually invented out of necessity in the 18th century. Swiss villagers, separated from large towns by the long, freezing winters, were rarely able to enjoy fresh food. Instead, most of the villagers relied on foods like bread and cheese, which were made in the summer and had to last through the fall and winter months.

THE POT
With so many options out there, picking the right vessel for a steaming fondue is similar to picking the right romantic match. There’s one out there for you! No matter which one you choose, it will probably include a pot, fondue forks and some sort of heat source, either fuel or electricity based.

FUEL
These more functional pots use denatured alcohol, sterno cans, or some other type of liquid fuel. The best ones are made from ceramic material as they allow for better heat distribution. Handy because they can be moved to various locations (fondue under the stars anyone?), one down side of the electric pot is the flame can sometimes fizzle and go out, not ideal for a romantic night with your honey!

Melting Pot Fondue
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ELECTRIC
The electric based option is usually made from metal and have a nonstick surface that comes in handy for cleaning—let’s face it, dishes can damper the mood! Temperature control is a cinch with the electric pot and they are best used with hot oil and meat fondue.

SAVORY
Melt It: 99% of the secret to a perfectly melting fondue is the right mix of cheeses, a good liquid base and a touch of flour to bring the mixture together. Whether you’re craving something spicy with jalapenos or something traditional like Swiss fondue, the right variation can make or break it. Using a good Gruyére is always a hit, a Melting Pot Fondue staple, but no matter what cheese you use, different ages give the fondue various flavors and textures. To add another touch of romance to your meal, flirt with a white wine or beer base!

About The Melting Pot Restaurants, Inc.
With more than 140 restaurants in North America, existing locations in 36 states, Canada and Mexico and more than 15 locations currently in development, The Melting Pot Restaurants, Inc. is the premier fondue restaurant franchise. Founded in 1975, The Melting Pot Fondue continues to be a memorable dining experience where patrons can dip into something different. Guests enjoy a choice of fondue cooking styles and a variety of unique entrées combined with dipping sauces. The menu also includes cheese fondues, salads, fine wines and chocolate fondue desserts. The Melting Pot is an affiliate of Front Burner Brands, a restaurant management company headquartered in Tampa, Fla. For more information, visit www.meltingpot.com.

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Breast Cancer Fundraiser

Welk Resorts Breast Cancer fundraiser “Kick for the Cure”

FOOT GOLF EVENT TO BENEFIT RALLY FOR THE CURE

WHAT: Welk Resorts San Diego is hosting an exclusive Foot Golf event, with 100%* of proceeds benefiting Rally for the Cure. Foot Golf is a new hybrid sport that mixes soccer and golf, available at the first and only Foot Golf course in San Diego – the Oaks Course at Welk Resorts.

Rally for the Cure is a grass roots program that works to educate women about breast cancer and remind them to get their annual screening through volunteer organized golf, tennis and social events. Since 1996 Susan G. Komen has received over $75 million from fundraising activities at Rally events to help fund life-saving breast cancer research, education, screening and treatment programs.

VISUALS: Pink soccer balls will bring color and fun to the Oaks Course, featuring fairways lined with superb greenery and beautiful 100 year-old oak trees. The day will include team costume contests, an inflatable jump house, activities for kids and delicious BBQ burgers and dogs.

COST: $29 per person & includes:

$20 donation to Rally for the Cure
18 holes of Foot Golf
Rally goody bags
*100% of the proceeds, above and beyond the Rally fees, will be donated to Susan G. Komen for the Cure.

WHEN: Saturday, October 18, 2014
Three start times: 8am | 12pm | 4pm

WHERE: Welk Resort San Diego – Oaks Par 3 Course
8860 Lawrence Welk Dr
Escondido, CA 92026

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Los Angeles The Food Event

The Food Event Los AngelesThe Food Event 2014 is Los Angeles magazine’s ninth annual culinary extravaganza. The day features great chefs, culinary experts, sommeliers, plus unlimited food, wine, and spirits—all in one place, for one price.

Watch celebrity chefs in the demonstration kitchen and epicurean experts participate in panels in the Conversation Lounge. Restaurants are hand selected by our James Beard award-winning dine editor. The incredible rural setting, Saddlerock Ranch in Malibu, home to Semler and Saddlerock wines, sets this culinary event above others. The ranch boasts acres and acres of natural beauty, vineyards, rolling hills, animals like llamas and zebras, and space to spread out and relax for a true escape from the city, but with just a short drive.

Sunday, October 19th
2-5pm

Must be 21 years or older to attend
Infants, children and pets will not be admitted

Host Partner:
Saddlerock Ranch Malibu
Home to Malibu Family Wines
Producers of Saddlerock and Semler wines

TICKETS ON SALE AUGUST 1st

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Hiatus Lounge’s upcoming Whiskey Fest

Hiatus LoungeHiatus Lounge’s upcoming Whiskey Fest is sure to warm you up to fall. Taking place on Saturday, November 1st from 4-7pm, the poolside lounge will be stocked with premium and small batch brands of the brown spirit, as well as a grill menu from Chef Lockhart. In addition to the tastes, guests can enjoy classic whiskey cocktails from the bar, as well as off of Hiatus’ cocktail menu!

Tickets are $10, which will get attendees a passport to taste over a dozen whiskey brands. A completed passport will enter guests into the Whiskey Fest drawing, where prizes include unique bottles of booze, swag and more!

Purchase tickets here: WhiskeyFest.bpt.me

Hiatus Lounge is located at Hotel La Jolla at 7955 La Jolla Shores Drive. For more information, visit CuspRestaurant.com or call 858-551-3620.

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Herringbone by Executive Chef Brian Malarkey partners with local breweries

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Located in the famed coastal community of La Jolla, Herringbone by Executive Chef Brian Malarkey will be partnering with local breweries and live acoustic bands to host a monthly Ales and Acoustics event on the last Saturday of every month.

This October 25th from 2-6 p.m., enjoy four different brews on tap from Rip Current Brewing while listening to the sounds of local artists, Paul Cannon Duo and Kirs Bradley Duo. In addition to offering various brews on tap, guests can also indulge in Herringbone’s olive wood fired flatbreads, perfect for sharing, including the Seafood with calamari, bay scallops, shrimp, artichokes, tomato, chillies, parmesan or the Fennel Sausage with tomato, caslevetrano olives, pesto and hand stretched mozzarella. A beer flight featuring all Rip Current brews will also be available for guests to taste all at once.

November’s Ales & Acoustics will feature Green Flash Brewery on Saturday, November 29 from 2-6 p.m.

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24th Annual Temecula Valley Wine Country Harvest Celebration

Temecula Valley Harvest Celebration

November 1 and 2, 2014

This two day event gives ticketed guests the opportunity to visit over 30 Member wineries for a fun-filled food and wine adventure! Delicious foods and wine samplings are offered at each stop as well as barrel and/or tank samples of finished and unfinished wines often not available to the general public.

Visit your old favorites or discover the undiscovered!  Get busy planning your self-guided two-day tour of Temecula Valley Wine Country!

Temecula Valley Wine Country

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Jsix Lands New Head Bartender

New Jsix head bartender Chris Burkett

The highly original and laid-back barkeep, Chris Burkett, joins the team at Jsix as head bartender. Burkett, who comes from Cusp Dining & Drinks and replaces former bar lead Nate Howell, will create the seasonal cocktail menus at Jsix starting with his palate pleasing fall menu. Sharing Jsix’s belief that quality drinks and service is the recipe for the best bars, Burkett’s fall menu includes originals that highlight mulled wines, tea syrups and seasonal spices.

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The drinks are warm in color and visibly layered. For example, Burkett’s Sealed Nectar features Dickel Rye, lemon, honey, egg white, star anise and mulled wine. The colorful Without Reproach will be a bar favorite, blending Maker’s Mark, mint, blackberries, lemon and black cardamom syrup. One of the most exciting drinks on the menu is Burkett’s Sycophant’s Desire, with Sailor Jerry Spiced Rum, Jsix’s Woodford blend, fig-cinnamon syrup, Jerry Thomas bitters and a stout beer float. Burkett is now serving the new cocktail menu behind the bar at Jsix.

About Chris Burkett: As head bartender at Jsix, California native Chris Burkett brings his classic approach and timeless techniques to the balanced, ingredient-focused cocktails on Jsix’s menu. Studying classic cocktails in Chicago under the tutelage of Peter Vestinos, Chris began to fall in love with spirits and cocktail creation. After a year of gaining knowledge on spirits, balance, methods and a fit for his own personal style, Chris returned to California to take on beverage programs at notable bars, including the recent Cusp Dining & Drinks and now Jsix. Chris wants guests to feel comfortable, appreciated, and engaged in what they are drinking without pretense. Understanding cocktails can be new to some guests, so Chris blends ingredients that might not be common knowledge, and presents them in an enjoyable, yet accessible cocktails.

For the full bar menu, including the library of American made spirits and classic cocktails, visit JsixRestaurant.com.

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New coffee shoppe in town

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Ladies & Gentlemen Coffee Roasters features a coffee shoppe and roastery in Sherman Heights; open Monday through Wednesday from 8 a.m. to 2 p.m.. They also have a stand at the Golden Hill Farmers’ Market.

COFFEE SHOPPE

From Owner Joshua Bonner: The two things that I absolutely love the most are coffee and people. Thankfully, those two things go perfect together. I grew up as a missionary kid in Peru, which is where I first experienced third-wave coffee. I told my dad that we needed to open up a coffee shop, and he put me in charge of the entire project. Since then, I’ve had the pleasure to work at so many different shops. Every shop I’ve worked I’ve learned something from, some good and some bad. My heart is to take all things good I’ve learned and piece them together, while avoiding all the wrong business and operation choices I’ve seen.

My heart is to teach people coffee. I feel like so many people don’t understand what good coffee tastes like and they especially don’t understand what steps need to be taken in order to get such a good cup of coffee. I would absolutely love to create a space for open conversation on coffee education. Have a creative and positive space where people won’t feel stupid to ask questions and learn. I want to teach people the theory behind how to make a good cup of coffee and not just the motions behind making it.

My heart is to create community and connect with those around me. I love people and truly believe that all people are valuable. Some of my favorite memories and some of my favorite people are the regulars I’ve met. The relationships I’ve built with them over a few years of 1-2 minute interactions are some of the best I have. I love being part of a creative community base.

About Owner Hannah Bonner:
Hannah’s local to San Diego, which is why we moved back and are planning to open up here. The best way to describe Hannah is that she’s a momma bear. She’s fierce but has such a protective and loving heart. She’s one of the most sweet people I know (which is why I wifed her).

Hannah’s been working in coffee now for a few years. She worked for Blue Bottle Coffee in SF at the Ferry building, and absolutely killed it. She’s and insanely talented coffee professional as well as an exceptional latte artist.

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The Land & Water Co, Carlsbad Eatery

The Land & Water Co, a forward-thinking Carlsbad eatery from chef Rob Ruiz, is set in the Twin Inns building, a Victorian mansion built in 1886 and once the home of the town’s co-founder.

Carlsbad eatery
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Carlsbad eatery

The Land & Water Co. serves hyper-locally sourced meats, fish, vegetables, and beverages. That means sustainably/humanely raised and sourced ingredients and fastidiously crafted flavors. The inspired yet approachable menu fuses the best of Chef Rob’s expertise as a sushi chef with expertly crafted hot local fare. Dubbed a French Izakaya (a Japanese word for blending food and drink), The Land & Water Company introduces a conscientious, fun, and elevated new way to dine.

Carlsbad eateryChef Robert Ruiz was born and raised in Oceanside, CA and moved to the big island of Hawaii at 17. While at the University of Hawaii, Ruiz put himself through school by diligently tackling all jobs, including mopping floors and cleaning fryers, as a short order cook.  When Ian Whittemore, of the famed Kona Inn, noticed his potential, Ruiz leaped at this mentorship opportunity. The next 3 years were spent focusing on French cooking techniques, basic butchering and sauté. This extensive training and preparation enabled Ruiz to come aboard with Alan Wong at the 5-diamond Hualalai resort. Here is where Ruiz developed his keen sense of Hawaiian regional cuisine by working at all three restaurants on the property, recreating Wong’s signature dishes and embracing the master chef’s philosophies. Under the continued tutelage of Hualalai Executive Chef Etsuji Umezu, Ruiz distinct love of being a sushi chef was born and flourished. Umezu fostered in him confidence as a sushi chef, even to the extent of giving him the honor of serving the princess of Japan.

Carlsbad eatery
Umami Bowl (Courtesy photo)

Ruiz returned home to the states, with a passion to recreate what he experienced in Hawaii and has impressed many critics and patrons throughout San Diego’s North County. He has made sushi at some of San Diego’s best sushi restaurants, including two and a half years at Sushi on the Rock under Head Chef Chad Seki. In 2008, Ruiz joined Harney Sushi for the opening of their Oceanside location as the Executive Sushi Chef.

After all the extensive training and privileged apprenticing under Hawaii’s finest chefs, Robert Ruiz has become one of San Diego’s best non-traditional sushi chefs. His desire for knowledge is unparalleled, his creativity is boundless and the guest experience he delivers causes word of mouth ripples throughout the community. And maybe most of all his commitment to saving and preserving our Oceans through his sustainability movement is changing how fish and sushi will be served worldwide.

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STAKE, New Steakhouse in Coronado

Blue Bridge Hospitality Elevates Coronado Island’s Chef Driven Dining Experience by Announcing Stake Chophouse + Bar, a tried-and-true steakhouse

SteakhouseBlue Bridge Hospitality is based in and born out of a love for the city of Coronado. With five existing concepts under their belt, the restaurant group has continuously raised the bar on the island’s culinary scene by creating thoughtful, local dining experiences. First surfacing in 1998 with a number of family-friendly concepts, Blue Bridge then announced their first chef-driven dining project in 2011 with the launch of Leroy’s Kitchen + Bar, led by Executive Chef JC Colón (Tempo in NYC, CUCINA urbana).  Now, the group is pleased to announce Stake Chophouse + Bar, their newest steakhouse endeavor, which will elevate the collective to a new level as they venture into a more contemporary dining arena.

New Steakhouse Concept in Coronado

Nestled in the heart of Coronado’s iconic village, Stake is located at 1309 Orange Avenue. “Coronado is a treasured destination for visitors, but we’ve always kept our San Diego residents top of mind,” says co-owner, David Spatafore. “While there are plenty of big chain steakhouses in the city, we’re presenting a completely unique, local approach—and we’re encouraging San Diego diners to come across the bridge to experience a new side of dining.”

Spatafore is also quick to add that Stake will be anything but the classic, white linen, fine dining chophouse reminiscent of years past. While still in the very early stages of menu development, Stake’s culinary program will allow guests to indulge in a variety of offerings versus more traditional, larger entrée style portions. Cuts of steak at this new steakhouse will be more approachable in size with an innovative, chef-driven spin. Guests can expect to find an extensive selection of fresh seafood on the menu in addition to a bar program showcasing an incredible selection of wines as well as a signature martini menu.

Previously occupied by Ristorante La Terrazza, the upstairs, second-story space is currently in the early stages of construction, as the venue will undergo a substantial overhaul in structure and design. While specific details are currently under wraps, Stake will evolve from a creative collaboration between Blue Bridge and a talented design team comprised of Di Donato Architects and Studio MY ID interior architecture and design.

ABOUT STAKE CHOPHOUSE & BAR: Blue Bridge Hospitality (Leroy’s Kitchen + Lounge, MooTime Creamery, Village Pizzeria, Lil’ Piggy’s Bar-B-Q, Coronado Coffee Company, Liberty Public Market – set to debut in summer of 2015) will open doors to Coronado’s only existing tried-and-true steakhouse, the collective’s sixth individual concept, Stake Chophouse & Bar. Prominently situated in the heart of Coronado’s iconic village, the stunning 4,600 square-foot, second-story venue is located at 1309 Orange Avenue and will offer San Diegans and visitors alike a modern take on the classic chophouse of decades past. Allowing guests to indulge in a variety of offerings, versus more traditional, larger-style entrée portions, Executive Chef Tim Kolanko’s menu will include a number of share-friendly filets, chops and dry-aged prime steak, an expansive selection of ice cold shellfish & crudo, healthy salads and rustic, wood fire-roasted side dishes, in addition to a handful of freshly composed seafood entrées. www.bluebridgehospitality.com

ABOUT EXECUTIVE CHEF TIM KOLANKO: Executive Chef Tim Kolanko’s wide breadth success is anchored in more than 20 years of culinary experience, working and training under several of the nation’s most respected industry innovators.

Like many great chefs, Chef Kolanko began his career in the heart of the house, washing dishes while moving through the ranks from the ground up. With a degree in Culinary Arts from Grand Rapids Community College, Tim spent several eye opening months backpacking throughout Western Europe before landing a job in the kitchen of the legendary Tapawingo restaurant in Ellsworth, Michigan in 2000. There, under Executive Chef Stuart Brioza (Food & Wine’s “10 Best New Chefs” in America in 2003), Tim began to develop his own unique style of cooking, blending simplicity with seasonal and local foods. With an opportunity to spend the following winter cooking in Aspen under Executive Chef Charles Dale (Food & Wine’s Best New Chef, 1995; James Beard Foundation nomination for Best Chef in 1998 and 1999), Tim left Northern Michigan and made his way west to one of Aspen, Colorado’s most luxurious restaurants, the former Renaissance.

In 2002 Tim was invited to be a part of the opening culinary team at La Jolla’s The Lodge at Torrey Pines under Executive Chef Jeff Jackson, and in 2005, he was promoted to Chef de Cuisine of A.R. Valentien, the signature restaurant within The Lodge’s Five Diamond boutique hotel. Here he spent the next seven years refining his fresh, ingredient-driven cuisine.

Tim Kolanko joined Blue Bridge Hospitality in 2013 as the overarching Executive Chef, and over the next few years he’ll continue to spearhead the culinary programs as the collective continues to grow and move forward in expansion.

*Courtesy information

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Coffee and cocktails under one roof

coffee and cocktails
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San Diego’s East Village neighborhood will welcome two Texas-tested culinary concepts to town this November.

Coffee and Cocktails

Serving coffee and cocktails, Halcyon, and its sister restaurant, the wood-fired farm-to-pizza eatery and craft beer tap room, Stella Public House, will debut in tandem in mid-November, bringing two unique and celebrated food and drink establishments to the corner of 14th Street and Island Avenue.

Set to launch at 1429 Island Avenue, on the edge of San Diego’s newest (as-yet-unnamed) city park, Halcyon and Stella Public House will share a 3,000-square-foot space that will allow patrons to access both gathering spots under one roof. First opened in downtown Austin, Texas over a decade ago, Halcyon is an urban hot spot that cleverly combines the comfort and convenience of a chic coffee house by day with cocktails from a laid back bar and lounge atmosphere by night. Stella Public House (or Stella), which first opened its doors to San Antonio’s hip Southtown neighborhood in the spring of 2013 – beside an Alamo City Halcyon location – is known for its artisan wood-fired pizza featuring seasonal ingredients and a rotating selection of craft beer and wine. Italian for ‘star’, Stella was named both “Best New Restaurant” and “Best Bar” this year by San Antonio Magazine. Stella Public House and Halcyon will arrive in San Diego under the guidance of the Austin-based investment group Zebo.

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Executive chef Giovanni Novella will lead the kitchens at both Stella Public House and Halcyon and put a local spin on the concepts’ popular menus. Novella, who graduated with a Master of Culinary Arts and Hospitality from Italy’s Alberghiero de Gennaro professional institute, is also a master pastry chef who previously worked as executive chef at San Diego’s Isola Pizza Bar. General Manager Jonathan Wantz will oversee operations at each concept, joining the team after time working at the North County gastrolounge 83 Degrees.

The San Diego Stella Public House and Halcyon locations will feature airy, modern interiors highlighted by a sleek, light industrial aesthetic that incorporates salvaged materials, distressed brick, natural hewn woods, simple metal fittings and natural lighting. The concepts will also share an enchanting 1,500-square-foot outdoor patio space where patrons can take in the beautiful weather while enjoying Halcyon’s signature espresso-based concoctions such as the Chocolate Espresso Martini or Long Island Iced Coffee andStella’s award-winning signature small plates such as Wild Mushroom Mac & Cheese or Lamb Meatballs.

“We are very excited and proud to add San Diego to the list of outstanding cities that Halcyon and Stella call home,” said Zebo partner and San Diego resident, John Long. “We are more convinced than ever that San Diego is ready to add the kind of unique food, beverage and community-driven experiences that Stella and Halcyon will bring.”

Serving breakfast, lunch and dinner daily and brunch on the weekends, Halcyon’s menu will offer made-from-scratch, upscale comfort food. At Halcyon, guests enjoy unequaled lattes and cappuccinos pulled from state of the art La Marzocco espresso machines while talented baristas create eye-opening “latte art”. Halcyon will feature a full bar serving unique specialty cocktails and an expertly-curated wine and beer list.

Not just coffee and cocktails, expect Napoletana style pizzas alongside a well-curated selection of craft beers and wine at Stella Public House’s, where the “Farm to Pizza” concept is centered on progressive food practices and the development of strong partnerships with local growers, ranchers and purveyors. The foundation of Stella’s pizza is a crust with a firm blistered edge and chewy interior baked in a Forno Bravo Modena oven using oak and pecan wood. Shared plates, house-made cheeses, fresh salads and comfort foods made with locally-sourced ingredients can also be found on the restaurant’s seasonal menus. In addition to an impressive array of rotating craft beer taps from both local and national craft brewers and an internationally-curated wine list, Stella Public House’s specialty drink selections include creative “beer cocktails.”

*Courtesy information

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