Have Breakfast at Rancho Valencia

Rancho Valencia

Breakfast Flatbread at Rancho Valencia (Photo by Maria Desiderata Montana)

About Rancho Valencia

Since its opening in 1989, the award-winning Rancho Valencia Resort & Spa – Southern California’s only Relais & Châteaux property – has garnered a reputation as one of the West’s most sought-after five star resorts. A sanctuary of good living tucked away on 45 acres of lush gardens and olive groves, this Mediterranean-inspired, all-suite property recently completed a $30 million renovation including remodeled guest casitas, a brand new restaurant and new bar, and completely remodeled meeting space, as well as major enhancements to The Spa and fitness center. Among the property’s offerings are 49 luxuriously appointed guest casitas with private patios, rejuvenating spa treatments and a wellness-oriented fitness program at The Spa, two distinctive restaurants – Veladora and The Pony Room – showcasing Rancho Valencia’s farm-to-table philosophy, and an award-winning tennis program.

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Savor Soyfoods for Spring

Soyfoods for Spring

Chocolate Pudding Pie

April is Soyfoods Month

Immerse Yourself in the Fresh Flavors of the Season

If you look forward to spring because it brings with it your favorite seasonal foods, let soyfoods lead the way into warm weather culinary delights. It’s no coincidence that April is National Soyfoods Month. Nothing complements fresh asparagus or baby salad greens like the savory notes of soy sauce, tamari and miso. Protein-packed soyfoods also make it easy to create meals around spring ingredients.

Unlike many other high protein foods, soyfoods are low in saturated fat and have no cholesterol. A single serving offers from 7 to 15 grams of high-quality protein. Discover the benefits of soy not only as a protein, but also as a versatile ingredient to celebrate the flavors of the season. Here are a few recipe ideas from The Soyfoods Council to help you welcome spring.

Soyfoods For Spring

Cream of Asparagus Soup

Grilled asparagus with tofu tamari dressing is made with robust asparagus stalks and a dressing that combines water-packed soft tofu, lemon juice and lemon zest, chopped garlic, olive oil and sesame seeds. Grilled vegetables are a great way to welcome grilling season.

Roasted lamb with garlic mousse and miso mustard vinaigrette is another spring specialty. This recipe combines the flavors of white miso paste with other spring ingredients such as fresh mint, rosemary and edamame.

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Bigger is Better at Regents Pizzeria

Regents Pizzeria

courtesy photo

Bigger Space and More Pizza at Regents Pizzeria

The new and modern 4,100 square foot space at Regents Pizzeria will allow the well-established pizza purveyors to provide guests with the same high quality American craft New York and Chicago style pizzas and American craft beer selection accompanied by authentic Chicago blues music. With enough seating for up to 125 people, guests can opt for one of 25 specialty flavor-driven pizzas either inside the restaurant, or outside in the convivial beer garden.

In addition to a spacious casual dining area, the new kitchen has more than doubled its production capabilities with eight traditional stone-deck ovens – all imported from the Italian city of Treviso. Mimicking the style of the popular Italian beehive ovens, the Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza. The ovens allow Regents to deliver a consistent, quality-driven pizza to every guest.

Through a combination of top-of-the-line equipment and time-tested recipes including dough meticulously developed through trial and error in collaboration with revered Bread and Cie bakery, Regents Pizzeria plans to continue its reputation for achieving the ideal balance of perfectly browned crust, flavor-forward sauce and bubbling cheese.


Each of the handspun pizzas are made from scratch daily using local produce and some of the freshest ingredients within reach, all made to order


“Our mission at Regents is rather simple in that it all harkens back to an underlying passion to transcend the traditional dining experience by delivering fresh, quality ingredients in an inviting atmosphere,” said co-owner Bill Vivian. “I firmly believe this commitment has been the key to our success and we now look forward to the expanded opportunities that lie within this new location.”

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San Diego Downtown News

sandiegofoodfinds.comNotable San Diego Journalist Frank Sabatini, Jr. writes about my new book in the San Diego Downtown News!

For the Love of Pasta

The time was riper than a mid-summer tomato to chronicle the recent explosion of Italian restaurants in San Diego and to frame the history of the long-established ones that still thrive. 

Locally based author and food blogger Maria Desiderata Montana has done exactly that (and more) in her latest book, “San Diego Italian Food: A Culinary History of Little Italy and Beyond,” published by The History Press.

As a first-generation Italian who was born and raised in Spokane, WA, she approached the eight-month project armed with a family background steeped in enviable culinary traditions.

Weekends meant rolling out batches of ravioli with her mother, whom she refers to as “the quintessential Italian wife,” while summers signaled the arrival of fresh vegetables that her father cultivated in their large backyard. She goes on to describe snacking on home-cured meats that were hang drying from the rafters of her uncle’s basement.

Her passion for cooking, she recalls, began at 7 years old when helping her mother prepare Christmas Eve dinner at the crack of dawn — hence a collection of favorite recipes from her own kitchen that are included in the book.

Read more of this story by Frank Sabatini, Jr. in the San Diego Downtown News and Gay San Diego.

San Diego Downtown News

About Frank Sabatini, Jr.

Frank Sabatini Jr. is the author of Secret San Diego (ECW Press); worked at the former San Diego Tribune; and has since covered the culinary scene extensively for NBC, Pacific San Diego Magazine, San Diego Uptown News, San Diego Downtown News, Gay San Diego, Living in Style Magazine and The Gay & Lesbian Times.

*Courtesy information

Mira Mesa Festival of Beers

Mira Mesa Festival of BeersOver 40 craft beers to sample!

VIP tickets get up to 12, 4 ounce tasters.
GA tickets get up to 10, 4 ounce tasters.

Live music on the
San Diego CityBeat stage all afternoon

PLUS food booths, vendor booths and more…

2014

Mira Mesa Festival of Beers tickets are on sale now!

BUY TICKETS