JUICE opens in East Village

Cocktail Maven Lindsay Nader and CH Projects Opens ‘JUICE’ in San Diego’s East Village Neighborhood

(Courtesy photo)
(Courtesy photo)

In partnership with beverage hospitality veteran Lindsay Nader, San Diego’s powerhouse hospitality collective, CH Projects (Ironside Fish & Oyster, Craft & Commerce, Polite Provisions) is proud to open doors to their newest concept, JUICE.

A contemporary take on the conventional juice bar experience, the 1,100 square-foot shop is located in the heart of the East Village neighborhood at 871 G Street and introduces a ninth concept to CH’s growing repertoire. Cocktail maven Lindsay Nader, JUICE’s operating partner, is recognized as one of the nation’s shining stars within the spirits and beverage industry. A bartender, cocktail writer (Food & Wine, Los Angeles Magazine) and former brand ambassador, this triple threat has racked up an impressive roster of experience at some of the nation’s most respected bars and restaurants and will bring a welcomed, healthful element to CH’s growing brand — employing her world-class bartending skills to offer more balanced, flavorful & nutrient rich juices.

JUICE’s cold-pressed blends are extracted through a state-of-the-art, California manufactured hydraulic press that administers 14 tons of pressure, first crushing and then pressing fruit and vegetables for the highest juice yield. Blended for balance and nutrition, Operating Partner Lindsay Nader’s creations are cold-pressed daily to preserve essential vitamins, nutrients and enzymes, while producing a nutritionally sound, raw, unpasteurized product. Fueling CH Projects’ hyper-local credo, the juice bar’s offerings are 100% natural, with fruits and vegetables sourced from local purveyors who share in their sustainable practices. Fresh, all natural citrus juices are the foundation for CH’s nationally respected cocktail programs at Polite Provisions, Craft & Commerce and Noble Experiment—in addition to providing cold-pressed juice to the public, the shop will serve as a commissary of sorts, providing fresh product daily to CH’s restaurants and bars.

(Courtesy photo)
(Courtesy photo)

The cold-press juicery is natural progression for Lindsay Nader, a Southern California native who was raised on a macrobiotic diet. Racking up an impressive roster of industry experience at an early age, the foundation of Nader’s career began behind the bar at New York City’s P.D.T., one of the most respected cocktail establishments in the world. Here, she sharpened her appreciation and skill for preparing craft cocktails under bartending behemoth, Jim Meehan. In 2010 Lindsay returned to Southern California where she collaborated with James Beard nominated duo Vinny Dotolo and Jon Shook of Animal restaurant in Los Angeles, designing a classic drink program for the opening of their second high profile endeavor, Son Of A Gun. Nader spent nine months working at LA’s Harvard & Stone, the sophomore collaboration by nightlife impresarios Mark and Jonnie Houston aka “The Houston Brothers,” and was on the opening team of their French champagne salon concept bar Pour Vous.

Parlaying her expertise into work as a freelance cocktail consultant, Nader’s contributions to cocktail menus span the country from NYC to LA. She served as the Deputy Cocktail Editor for Food & Wine Magazine’s 2011 Cocktail Book, has experience as a contributor to shakestir.com and penned the monthly column “Hey Barkeep” for Los Angeles Magazine. Most recently, Nader was featured on Bravo Network’s “Eat Drink Love” and has worked as a Brand Ambassador for the spirits portfolio Remy Cointreau in addition to Absolut Vodka. She has traveled nationally and internationally through her ambassador role, identifying bar and cocktail trends, visiting distilleries, learning about the history of spirits and conducting educational seminars for the trade.

Lindsay applies her innate culinary sensibility and extensive knowledge from the realm of cocktails into cold-pressed juice, utilizing many of the same flavor and balance combining techniques to produce citrus, root and fruit blends, leafy green juices, house-made nut milks, protein-packed dairy-less shakes and more. Excited to experiment with more adventurous combinations, Nader’s thirst quenching ‘Fermented Slushie’ is her twist on kombucha with strawberry, apple cider vinegar, purified water, ginger, raw sugar & crushed ice, and her ‘Bad Decisions Package’ offers a duo of hangover helping hydration.

JUICE offers two different cleanses (‘Rookie’ or ‘Pro’) for those looking to repair, replenish or refuel for up to one, three or five days. Nader worked with Georgia Van Teil of Fix Consultancy, a New York based health and wellness company, on many of the recipes to ensure they are nutritionally sound and the cleanse packages are balanced. In partnership is Coffee & Tea Collective, the shop offers cold brew coffee on draft, and a variety of hearty options like the ‘Kale Caesar’, ‘Baby Lettuce Salad’ or ‘Morning Bowl’ with hemp granola, berries, raw honey & coconut atop your choice of yogurt, frozen avocado/mango/pineapple, or frozen banana/almond base are available as well.

JUICE’s one-of-a-kind vision comes to life through CH Co-Founder Arsalun Tafazoli’s keen eye for design. A 12-foot black and white art installation by JUICE’s East Village neighbors, Product Etc., was commissioned with the lyrics of Notorious B.I.G.’s classic hit, “Juicy”. Crisp, clean lines, white subway tile walls and an expansive, marble walk-up service counter offers a comforting contrast to more organic elements like live edge walnut benches, a wooden drink rail, and plenty of hanging greenery.

JUICE is open seven days a week from 7am to 7pm at 871 G Street in the East Village. For more information, call (619) 255- COLD(2653).

*Courtesy information

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Ironside Fish & Oyster 1st ANNUAL SHUCK-A-THON

(Courtesy photo)
(Courtesy photo)

To find out who’s the baddest mother-shucker in SoCal, head to Ironside Fish & Oyster for an oyster throwdown like no other. Presenting Ironside’s 1st ANNUAL SHUCK-A-THON: 5 chefs, 5 deserving charities, and the best bivalves from Baja, California.

To celebrate National Oyster Day on Tuesday, August 5th, Executive Chef Jason McLeod welcomes five of the area’s most notable chefs to join him and take a turn behind the raw bar for an epic SHUCK-A-THON from 5pm-10pm. For those who like it raw, Ironside Fish & Oyster will be serving up Baja’s famed Kumiai Oysters donated by Farm Fresh Shellfish for just a buck apiece from 5pm-10pm. Though more convincing is probably not necessary, let us remind you that it’s all for charity, for shuck’s sake. The chefs are putting their busy schedules on ice for one evening only in order to raise money for their respective charities of choice. During each chef’s hour, 100% of the proceeds from oyster sales will go to their chosen organization.

There is no cost to attend this event and walk-ins are welcome.

(Courtesy photo)
(Courtesy photo)

CHARITY SHUCK-A-THON SCHEDULE: NATIONAL OYSTER DAY

TUESDAY, AUGUST 5th

5-6PM Chef George Morris: Beaumont’s Eatery
Proceeds go to Just Call Us Volunteers

6-7PM Chef Matt Gordon: Sea & Smoke and Solace Restaurants
Proceeds go to San Diego Botanic Garden

7-8PM Chef Hanis Cavin: Carnitas’ Snack Shack
Proceeds go to YMCA Oz Shelter Services

8-9PM Chef Chad White, Comun Kitchen & Tavern
Proceeds go to The Kawasaki Disease Foundation

9-10PM Chef Amy DiBiase, Tidal

Proceeds go to Center for Community Solutions San Diego

ABOUT IRONSIDE FISH & OYSTER: No longer absent in California’s southern-most city, is a rich oyster culture—one that is deeply engrained in other coastal communities spanning from New England to the Pacific Northwest. Filling the local void is Ironside Fish & Oyster, the latest venture from powerhouse San Diego hospitality collective CH Projects in partnership with Michelin-starred Executive Chef Jason McLeod. The approachable raw-bar concept is housed in a stunning 4,500 square-foot, 1920s-era warehouse located in the heart of San Diego’s Little Italy neighborhood. Renowned local designer Paul Basile packed the interior with experimental design elements including a massive wall adorned with hundreds of faux piranha skulls as well as conversation-starting accents such as a marquee “Shit Happens” lighting installation.

At the epicenter of Ironside Fish & Oyster, an impressive raw bar is one of three open-air culinary hubs, offering guests a daily changing menu of bivalves, oyster flights, crudos, and more. Fostering a shared space of communal interaction and education, an in-house bakery, led by Pastry Chef Donna Antaloczy, and European-style open kitchen each features their own unique chef’s table. McLeod’s culinary program features an extensive menu of seafood-heavy specialties while the cocktail menu, helmed by Bar Manager Leigh Lecap, pays tribute to a resurgence of sherrys, ports and Madeiras. In addition, more than 90 different fortified wines and 50 unique cocktails proudly grace Ironside’s 14-foot overarching, steel bar trellis. Pouring from the bar’s 26 taps are 16 beers, eight wines, one draft cocktail and ice-cold coffee. Ironside Fish & Oyster is located at 1654 India Street, opens daily at 11:30 a.m. for lunch and dinner, with the cocktail bar and raw bar open late till 2 a.m. on Friday and Saturday. For more information, please call 619.269.3033 and visit www.IronsideFishandOyster.com.

*Courtesy information
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National Lasagna Day Recipe

Photo by Maria Desiderata Montana
Photo by Maria Desiderata Montana

When it comes to the perfect casserole dish, baked lasagna tops my list. This dish of alternating layers of pasta sheets, topped with a flavorful sauce and cheese, is easy to assemble, tastes delicious and is always a crowd-pleaser.

There are a number of theories on where the popular name was born, but most references agree the word originated in the Greek language for flat, unleavened bread or pasta dough cut in sheets. The Romans used a similar word lasanum, the Latin word for “cooking pot,” to describe the pan in which the dish is made. Later, the name was adopted for the food itself.Different regions in Italy serve lasagna in various ways. In Northern Italy, a typical lasagna recipe has a Béchamel sauce as its base, with the addition of vegetables such as spinach, eggplant or mushrooms. I prefer the Southern Italian version with its hallmark use of ricotta cheese and a traditional Bolognese sauce that can include ground beef, pork sausage or veal.

I serve my lasagna with red wine and a crusty Italian bread. Add a fresh green salad of escarole and romaine lettuces dressed with balsamic vinaigrette and dinner is served.

Buon Appetito!

Lasagna Bolognese with Basil Ricotta

Makes 6-8 Servings

12 lasagna sheets

4 tablespoons extra virgin olive oil, divided

3/4 pound Italian sausage

3/4 pound lean ground beef

6½ cups prepared tomato sauce, or Maria’s Marinara Sauce (see recipe below)

Salt and pepper, to taste

2 cups ricotta cheese, divided

¼ cup fresh basil, finely chopped

1 cup grated parmesan cheese, divided

3 cups shredded Mozzarella cheese, divided

Step one: Cook lasagna noodles according to package directions. Drain and drizzle with 1 tablespoon of olive oil to prevent noodles from sticking together. Anita L. Arambula photos

Step two: Heat 1 tablespoon of olive oil in a large saucepan. Brown Italian sausage and ground beef until cooked through. Remove from heat and drain any excess oil.

Step three: Add tomato sauce to the meat mixture. Season with salt and pepper, to taste.

Step four: Combine ricotta and basil in a medium bowl.

Step five: To assemble the lasagna, coat the bottom of a baking dish with 2 tablespoons olive oil and a ladle of meat sauce. Layer 4 noodles lengthwise, slightly overlapping on top of the sauce. Then line each end of the pan with a lasagna noodle to form a square (trim edges to fit). Spread a layer of meat sauce over the noodles. Sprinkle 1/2 cup parmesan evenly over the sauce. In small increments, dollop half of the ricotta mixture on top of the meat sauce with your fingers. Sprinkle 1½ cups mozzarella evenly over the top of the ricotta. Repeat this process for a total of two layers.

Step six: Bake in the center of the oven at 375 degrees for 1 hour or until lasagna is hot and bubbly. (When the cheese starts to brown, tent with foil). Allow lasagna to rest for about 10 minutes before serving.

(Photo by Maria Desiderata Montana)
(Photo by Maria Desiderata Montana)

Maria’s Marinara Sauce

Makes 8-10 servings

12 medium-size ripe tomatoes, roasted (directions follow)

2 6-ounce cans tomato paste

Red wine (optional)

3 cloves garlic, peeled and crushed

Chicken seasoning powder (Knorr recommended), to taste

1 teaspoon sugar

6 bay leaves

3 tablespoons dried basil

3 tablespoons dried parsley flakes

1 tablespoon fennel seeds (optional)

Pinch of red pepper flakes (optional)

Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.

Arrange the tomatoes on the sheet pan and roast for 30 to 35 minutes. When tomatoes have cooled, remove peel, core and purée in small batches in a blender.

Transfer tomato purée to a large saucepan. Bring to a slow boil and add tomato paste. Using a whisk, add water until you reach desired consistency. (I like to substitute a bit of red wine for some of the water). Add remaining ingredients. Simmer over low heat covered for about 25 to 30 minutes.

*This story by Maria Desiderata Montana first appeared in the U-T San Diego.

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Bijou French Bistro Opens In La Jolla

Bijou French Bistro is Brought to the Heart of La Jolla by the Creative Team at Addison in San Diego

(Photo by Maria Desiderata Montana)
Oeufs Mayonaise (Photo by Maria Desiderata Montana)

The creators of Addison at The Grand Del Mar have opened a new French bistro concept  at the former site of Amaya La Jolla. With Addison’s Executive Chef William Bradley serving as culinary director and Addison’s former sous chef Shaun Gethin helming Bijou’s kitchen as chef de cuisine, the 88-seat dining room will serve classic French bistro fare nightly.

Photo by Maria Desiderata Montana
Chef de Cuisine Shaun Gethin (Photo by Maria Desiderata Montana)

THE TALENT

  • Relais & Châteaux Grand Chef and executive chef of Addison William Bradley serves as culinary director.
  • Chef de Cuisine Shaun Gethin who has worked with Bradley for years, most recently as sous chef at Addison, will helm Bijou’s kitchen.
  • The wine director is Elizabeth Huettinger, who is also the wine director at Addison.
  • Sommelier Cori Holstedt will help guests make wine selections and manage the collection.
  • Bijou’s manager is Alessio Marini, previously the manager of The Grand Del Mar’s Club M.

The select menu designed by award-winning Chef William Bradley has been created to reflect and share his French bistro long-time preferences.

Quiche (Photo by Maria Desiderata Montana)
Quiche (Photo by Maria Desiderata Montana)

Under “Petits Plats,” offerings include Pâté de Campagne, Oeufs Mayonnaise (a tribute to Bradley’s favorite Paris bistro Le Comptoir du Relais) and Steak Tartare. “Salades” such as Niçoise, Salmon Rillettes and Lyonnaise made with Windsor Farm eggs are on the menu.

French Onion Soup (Photo by Maria Desiderata Montana)
French Onion Soup (Photo by Maria Desiderata Montana)

The “Plats Principaux” section of the menu offers choices including Steak Frites, Rainbow Trout, Lobster Gratin, Coq au Vin, Veal Paillard and Gnocchi à la Parissiene. There are several vegetarian “Accompagnements” and a choice of fine “Fromages.” Pot De Crème, Beignets, Macarons du Jour and Fruit Tart are some of the “Pâtisseries” choices.

Photo by Maria Desiderata Montana
Endive Salad (Photo by Maria Desiderata Montana)

A new wine bar located at the entrance of the restaurant will add to the scene, along with live music in the bar lounge Thursday through Saturday from 7 to 11 p.m. A wine cellar room that seats up to 12 guests and a private dining room that can accommodate up to 28 rounds out Bijou’s offerings.

Coq au Van (Photo by Maria Desiderata Montana)
Coq au Van (Photo by Maria Desiderata Montana)

To be enjoyed with dinner, at the wine bar and in the bar lounge are what Wine Director Elizabeth Huettinger calls “modern” wines from France and the U.S. West Coast – focusing on rare producers and offering good value by the glass and the bottle. Classic seasonal cocktails and craft beers round out the beverage program.

Photo by Maria Desiderata Montana
Veal Paillard (Photo by Maria Desiderata Montana)

Bijou French Bistro, designed by Warren Sheets Designs, Inc., encompasses 10,000 square feet has the elements of a favorite go-to European eatery – tried-and-true classics made with seasonal ingredients; fine wines; a familiar, welcoming casual ambiance; attentive service; and reasonable pricing.

(Photo by Maria Desiderata Montana)
Lobster Gratin (Photo by Maria Desiderata Montana)

The interior showcases tables with crisp linens; delicately wrought European-crafted accents; antique mirrors and appealing chandeliers; and a warm palette of ochre, aubergine and gold – allowing the space to feel familiar, inviting and just as a bistro should feel – part of the neighborhood.

Photo by Maria Desiderata Montana
Pot De Creme (Photo by Maria Desiderata Montana)

Dinner served nightly, 5:30 to 10 p.m.; until 10:30 p.m. Friday to Saturday

Hours: Dinner served nightly, 5:30 to 10 p.m.
Wine Bar open daily from 4 to 10 p.m.
Bar Lounge open daily from 5:30 to 10:30 p.m.; until 11:30 p.m. Thursday to Saturday
Live Music in the Bar Lounge, 7 to 11 p.m. Thursday to Saturday

Bijou French Bistro
(858) 750-3695
Website: www.bijoufrenchbistro.com

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