Herringbone Happy Hour

Herringbone La Jolla is starting 2017 off the right way with its launch of happy hour 7 days a week! Also known as Oyster Hour at the “fish meets field” concept in the heart of La Jolla, guests can now enjoy $1 oysters with discounted bites and drinks daily in Herringbone’s bar and lounge – because, wine not?


Herringbone La Jolla launches its happy hour – Oyster Hour – 7 days a week from 4-6pm. Guests can now enjoy $1 oysters with discounted bites and drinks daily in Herringbone’s bar and lounge. Choose from a selection of bites, and wash it down with Herringbone’s specialty cocktails, infused house spirits, sangria, beer or wine.

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The Hake Reopens In La Jolla

San Diego Food FindsAfter a nearly 10-month overhaul, The Hake’s Managing Partner Ricardo Dondisch along with his local and Mexico City based team are proud to unveil the results of an extensive renovation intended to reinvent the restaurant from a tucked away neighborhood gathering spot into an oceanfront dining destination. Located within the recently remodeled 1250 Prospect Street building in the heart of La Jolla Village, the new nearly 5,400-square-foot space presents locals and visitors alike with an internationally inspired menu, handcrafted cocktails and a thoughtfully curated wine list all delivered with an unparalleled level of sophisticated service in an elevated, yet welcoming atmosphere boasting panoramic views of the Pacific Ocean. 

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Eddie V’s La Jolla

Eddie V's

Crab Stuffed Jumbo Shrimp “Oreganata Style” and Steak and Lobster

A jewel over the sparkling Pacific Ocean, Eddie V’s Prime Seafood in La Jolla offers 180-degree views of the most magnificent coastal location available in San Diego. Striking architectural lines and chic modern décor are the backdrop for diners seeking a special experience. The La Jolla location is unique because it is located at the old Green Dragon Colony, La Jolla’s founding colony. This is a historic writer’s association in La Jolla. The bar area, raised above the main dining room, features a small fireplace that has been there for centuries.

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La Valencia Wine Dinner

La Valencia Wine DinnerRecord Family Wines partners with The Med at La Valencia for an amazing wine dinner!

Wednesday, April 27, 2016

$85.00 Per Person Includes Tax & Gratuity

Menu By Award Winning Chef James Montejano

1st Course

Compressed Melon Salad w/ Scallop

Watermelon Radish, Goat Cheese, Candied Pecans, Dandelion, Thai Lime Vinaigrette

o Record Family Wines, Paso Robles, 2015 Grenache Rose

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Flemings Steakhouse Redefined

San Diego Food Finds

Founded in 1998 by restaurateurs Paul Fleming and Bill Allen, the first Fleming’s opened in Newport Beach, California. The vision was to create a unique steakhouse experience with an emphasis on generous hospitality, an inviting atmosphere and the very finest aged USDA Prime beef.

In addition to inspired service and expertly prepared Prime Steak, our founders focused on an exceptional selection of wines for Guests to explore. The Fleming’s 100® — our award-winning collection of 100 wines by the glass — was born.

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Caroline’s Seaside Cafe

Caroline's Seaside Cafe

(Photo by Maria Desiderata Montana)

Given the wide array of stunning locations to dine in San Diego, it’s nearly impossible to find a new venue tucked away from the typical tourist hotspots. There are many choices in this beautiful city, with whitewater vistas and orange sunsets every day of the week. With a kaleidoscope of cuisines representing most corners of the world, it can be somewhat of a challenge at times to find a simple menu that still provides healthy and fresh choices.

Unexpectedly nestled on the water’s edge of the UCSD Scripps Institute of Oceanography Seaside Forum, Caroline’s Seaside Cafe fits the bill. The restaurant is another winning concept from local culinary guru Giuseppe Ciuffa, who also owns the Museum Café located in the Museum of Contemporary Art San Diego, the Sculpture Court Cafe located adjacent to The San Diego Museum of Art in Balboa Park, and his own tremendously successful Fine Catering business.

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Molten Chuao Chocolate Recipe

Molten Chuao Chocolate Timbale (Photo by Gregory Bertolini)


After two days of trekking along Venezuela’s rugged northern coast with my “compadre” Atanacio, we arrived at the remote village of Chuao. Surrounded by mountains and dense forests, the townspeople quietly produce some of the best cocoa beans in the world, using techniques passed down through generations. Just the sight of the beans drying in the sun of the church courtyard was worth the trip. Remember, when preparing this timbale, take your time when melting the chocolate – don’t go too fast or get it too hot. Chop the chocolate into small pieces, place them in a bowl set over barely simmering water and melt it slowly. It should remain nice and shiny.

-Bernard Guillas (From the ‘Flying Pans’ cookbook, available here)

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Eddie V’s at The Headquarters

(Photo by Maria Desiderata Montana)

(Photo by Maria Desiderata Montana)

Eddie V’s at The Headquarters is a fine-dining restaurant that offers fresh seafood creations and premium hand-carved steaks.

The new Eddie V’s boasts 10,768 square feet, including a 635 square-foot patio (seating for a combined total of 302 guests). The interior color palette showcases soft, sultry variations of earth tones, including mixed-wood finishes, natural tiled-stone walls of travertine, and shimmering stacked-glass accents. The contemporary design is marked by a two-story, glass-encased wine cellar; custom, Art Deco-styled light sconces and original local artwork adorns walls throughout the space.

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Jamaican Jerk Recipe From Nine-Ten


Jamaican Jerk Pork Belly By Jason Knibb of Nine Ten (Courtesy photo)

From curing their own salmon, to the charcuterie, sauces, stocks, and pastas, to making their our own salami, cheeses, ice creams, and sorbets, NINE-TEN is a casually elegant and food-driven restaurant that seems to remain timeless. This is a restaurant where people come for great food and wine, whether wearing a coat and tie or jeans and a button-down shirt. The staff is exceptionally well trained and educated on the food and preparation methods, as well as wine selections and pairings.

Spending a great amount of time working on the line, doing the actual cooking and plating, Executive Chef Jason Knibb is a hands-on chef, with almost every dish that leaves the kitchen having something on it that he actually touched. “There is no pomp and circumstance for me, I just want to cook,” he says. “I don’t have a culinary degree, and am pretty much a self-taught chef who has spent years practicing and learning from all the great chefs I’ve had the privilege to work under.” -Maria Desiderata Montana

Read more about Nine-Ten in my award-winning book: San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City and Food Lovers’ Guide to San Diego.

Jamaican Jerk Pork Belly with Black-Eyed Peas & Garnet Yam Puree


For the jerk marinade:

3 medium-size yellow onions, chopped
1-1/2 cups finely chopped scallions
6 teaspoons minced fresh thyme
3 teaspoons kosher salt
3 teaspoons brown sugar
3 teaspoons allspice
1-1/2 teaspoons nutmeg
1-1/2 teaspoons cinnamon
3 teaspoons black pepper
3 whole scotch bonnet peppers or habaneros
9 tablespoons soy sauce
3 tablespoons canola oil
3 tablespoons apple cider vinegar

For the jerk pork belly:

1 (5-pound) slab uncured pork belly
Salt and pepper to taste
2 medium yellow onions, diced
3 carrots, peeled and diced
4 stalks celery, diced
1 gallon chicken stock
2 quarts veal stock
For the garnet yam puree:
2 tablespoons olive oil
4 cups peeled and diced yams
6 cups water

For the black-eyed peas:

1 cup cooked black-eyed peas
1 cup diced and fried plantains
6 baby carrots, braised and halved
1 tablespoon thyme
Salt and pepper to taste

To make the jerk marinade: Place all ingredients in a food processor and puree. The mixture should be slightly chunky and smooth. Makes 1-1/2 quarts marinade.

To make the jerk pork belly: In a large, covered bowl, marinate pork over night with 4 cups jerk marinade. Remove the pork from marinade, scrape off excess marinade, and reserve. Cut pork belly in half and season with salt and pepper.

In a large sauté pan, sear pork on both sides until golden brown. Place the pork into a large roasting pan that is at least 3 inches deep. Add onions, carrots, and celery to the same sauté pan and caramelize. Add remaining jerk marinade and stocks, bring to a boil, and pour over pork.

Preheat oven to 325°F.

Place a piece of parchment paper onto the pork and then cover with foil. Place pork in the oven and cook for 3 to 4 hours, until fork tender. Remove from oven and let cool to room temperature. Remove the pork from the braising liquid and strain the liquid into a large saucepan. Skim the fat from the liquid, place the pan on medium-high heat, and reduce liquid by half. Remove the pork belly from the liquid and reserve liquid for later. Place the pork belly into the refrigerator and let cool until firm. Once firm, cut the belly into sixteen 11/2 x 11/2-inch cubes. Set aside until ready to deep-fry.

When ready, deep-fry three cubes of pork belly in a deep-fryer until golden brown and crispy. Glaze the belly with some of the braising liquid.

To make garnet yam puree: In a medium sauté pan over high heat, add the oil and yams. Sauté for 2 to 3 minutes and add the salt and water. Reduce heat to medium-high and simmer until yams are soft and the liquid is just about dry (add more water if yams are not cooked). Strain yams and place into an ice bath to cool. Once the yams are cool, add to a blender and puree until silky smooth. Season with salt to taste. Set aside.

To make the black-eyed peas: In a large pan sauté the black-eyed peas, plantains, and carrots in the remaining braising liquid. Simmer liquid until it is reduced to a glaze. Season to taste with thyme, salt, and pepper. Warm the yam puree and, using square serving plates, dollop yam puree off-center of the bottom of the middle of each plate, creating a decorative “swoosh” by swiftly dragging the spoon across the plate to give the dollop puree a little “tail.” Place one pork belly cube at the left top of the swoosh, another in the center of the plate, and another at the bottom of the plate. Spoon the black-eyed pea mixture on top of each piece of pork.

Jamaican Jerk Pork Belly with Black-Eyed Peas & Garnet Yam Puree Recipe appears in the San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City

European Style Bistro in La Jolla

European Style Bistro

Executive Chef Mario Medina of Finch’s Wine Bar says cooking is his passion and, more than anything else, he likes to know that his guests are enjoying his creations. “Working with talented chefs in different cuisines and techniques has opened my eyes to a wide range of both products and cooking styles,” he explains. “I have taken the various techniques I have learned under great chefs and have made them my own; they fit my personality and style. I always keep in mind what our guests will enjoy and like the most—not just the cooking but the presentation as well.”

Read more about Finch’s Wine Bar and get Medina’s recipe for Kobe Burgers in my newest book: San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City.

European Style Bistro

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Sammys Woodfired Pizza

Sammys Woodfired Pizza
Sammys Woodfired Pizza and Grill opened its doors in 1989, in La Jolla, Calif. Since then, 18 locations have opened throughout California and Nevada. A contemporary dining experience, Sammy’s is known for its award-winning pizzas (original and new artisan thin crust), pastas, salads and the giant “Messy Sundae®.” A wide selection of tapas, soups, sandwiches and entrees are also available. The menu highlights dishes that are oak roasted in Sammy’s famous woodfired oven. Sammy’s cuisine is created using local, organic and nutritionally balanced ingredients wherever possible, and all cuisine is prepared without butter or artificial trans-fat. Look for vegetarian and extensive gluten free options throughout the menu.

Ladeki Celebrates 25 Years of Sammy’s Restaurants this Month

Sami Ladeki of Ladeki Hospitality Group was named “Restaurateur of the Year” for 2014 by the California Restaurant Association’s (CRA) San Diego chapter at the 30th annual Gold Medallion Awards at Town & Country Resort last night. Best known for his popular Sammy’s Woodfired Pizza concept, the restaurateur also celebrates the 25th anniversary of his first restaurant opening this summer.

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Festival of the Arts

Festival of the ArtsMeet nearly 200 artists in an intimate setting of original fine art, entertainment and delicious cuisines, complemented with fine wine and craft beer as you stroll the turf of UCSD Warren Field. This is not a street fair but an elegant and high quality showcase.

The Festival is produced by the Torrey Pines Kiwanis, a non-profit organization that raises funds to support adaptive sports and recreation programs for San Diegans’ with disabilities. The Festival is a unique opportunity to combine support for adaptive programs and services that help those who have incurred serious and long term injuries, and artists who work hard to bring creativity and imagination to us every day. As a 501(c)3, the proceeds benefit adaptive sports and recreation opportunities for San Diegans with disabilities. Take the opportunity to help support your community, meet special people and enjoy a wonderful day of fun and excitement!

  • Location with maps and directions to FREE Parking and Free Shuttles
  • Entertainment Schedule with performers, day and times
  • Stay and Play featuring other things to do in San Diego while you’re here for the weekend
  • Festival History offering a look back at how the Festival was started and why.  You’ll also take a trip down memory lane with a montage of slides from the first 25 years of the La Jolla Festival of the Arts

Half-Baked Chocolate Cake

Half Baked Chocolate Cake (Courtesy photo)

Half Baked Chocolate Cake 

Serves 8 (4 oz. portions)

2½ Sticks (10 oz)Unsalted Butter

9¼ oz Good Quality Dark Chocolate

2 Tablespoons All Purpose Flour

5 Whole Eggs 5 Egg Yolks

½ cup plus 2 Tablespoons Granulated Sugar Melt butter in large saucepan, pour in chocolate and whisk until smooth.  Add flour and whisk until there are no lumps. Combine eggs, yolks, and sugar in the bowl of a stand mixer.  Whisk on low speed for 3 minutes and then add chocolate/butter mixture. Mix until homogenous.  Place in buttered and sugared ramekins and bake at 350°F for 10 minutes or until almost fully baked.  There will be a wet spot in the middle. Serve hot with vanilla bean ice cream, whipping cream or cherry gelato.

*Recipe courtesy of chef Jack Fisher


La Valencia offers live music

(Courtesy photo)

(Courtesy photo)


Musical themes include Blues, Jazz, Flamenco & Latin Guitar

WHAT:  LIVE ENTERTAINMENT AT LA V four days a week – beginning in January – evenings and during Sunday Brunch.  Musical sounds include Blues, Jazz as well as Flamenco & Latin Guitar.

WHEN:  Thursdays – Saturdays 6 – 9 pm and Sundays 10 am- 2 pm

WHERE:  La Sala Lounge – the fresh vintage ambiance of the oceanfront lobby lounge

WHO: Musical sounds by:

  • Chris Cerna – Piano & Strings for Jazz. Pop, classical, movie scores & bluegrass/ http://www.chriscernamusic.com
  • Whitney Shay – Sings R&B, Soul, Blues & Jazz/www.whitneyshay.com
  • Pat Dowling — Acoustic Pop Rock with smooth vocals
  • Paper Moon – Guitar Duo playing Latin Jazz,  Tango, Flamenco & more                 www.facebook.com/papermoonguitar
  • Jonathan Karrant — Singing jazzy renditions from the American songbook.   www.jonathankarrant.com
  • Malamaña – Guitar Duo with Flamenco & Latin Sounds   www.malamana.com

For complete bios on the musicians and days they will play, visit: www.lavalencia.com/events/live-music-at-la-sala-lounge

WHY: The oceanfront La Valencia Hotel, has been a popular gathering spot for locals and travelers for the past eight decades.  You’re invited to come celebrate life with the Pink Lady of La Jolla!

CONTACT:   Lauren Laddusaw, La V Marketing Manager, 858.551.3741.

Summer Swordfish Recipe

Swordfish Recipe

Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette at Eddie V’s Prime Seafood (Courtesy photo)

Summer Swordfish Recipe and Grilling Tips from Chef McCarthy at Eddie V’s Prime Seafood

The summer season is fondly known for outdoor BBQs and grilling and Executive Chef Derek McCarthy at Eddie V’s Prime Seafood in La Jolla is sharing one of his favorite summer grilling recipes and tips for the outdoor cook. “This recipe is great for the warm weather as it’s light, refreshing and contains ingredients that are still available during the summer,” he says. “Paired with a crisp, white wine, this recipe is perfect for a summer evening outdoors.”

Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette


  • 8 oz each Swordfish Steaks, ¾ thick, no skin, no bloodline
  •  Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1 each avocado, peeled ½ diced
  • 1 tablespoon red onion, finely diced
  • 2 tablespoons of cilantro, chopped
  • 1 tablespoon red pepper, very finely diced
  • 1 teaspoon Serrano pepper, very finely diced
  • 4 tablespoons of rice wine vinegar
  • 6 tablespoons of olive oil
  • 1 tablespoon of sambal chili sauce
  • 1 tablespoon of fresh lime juice
  • 4 oz of fresh crab meat, no shells


  1. Season Swordfish with salt and pepper, and brush lightly with some olive oil.
  2. Grill Swordfish 4 minutes on each side over charcoal fire to desired doneness (medium-medium rare is preferable).
  3. Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons of olive oil, sambal and lime juice. Season with salt to taste.
  4. Place Swordfish in center of hot plate.
  5. Place avocado mixture on top of swordfish.
  6. Place fresh crab on top of avocado mixture.
  7. Serve Immediately.

Grilling Tips from Chef McCarthy:

Thickness of product to be grilled is important. Fish should not be any thicker than ¾” and no less than ½”. Thicker cuts of fish will result in over-charring and drying out on the outside. Thinner cuts will be too difficult to control doneness and will break apart on grill.

Build a charcoal fire and allow charcoal burn until it has a white ash covering. The fire should be very hot.

Brush grill with a wire grill brush well to remove any burnt on particles.

Season grilled items well with salt and cracked black pepper. In addition, brush items very lightly with olive oil. Too much oil will causes flare-ups and result in an off-taste.

Using a kitchen towel dipped in vegetable oil, hold the towel with tongs and rub grill (just before placing items on grill to cook) with oiled towel. This will help prevent items from sticking.

Do not over-char grilled fish. This will impart a bitter taste.


Achieving institutional status in Texas and Arizona, Eddie V’s is an experience filled with Seafood, Steaks and Rhythm providing guests with a selection of top of the catch, prime seafood creations, USDA prime beef and chops, and fresh oyster bar offerings. Garnering acknowledgements from Bon Appétit  (“Eddie V’s Sets the Standard for Seafood”) and accolades from Wine Spectator’s (Award of Excellence), the setting is relaxed, refined and filled with the rhythms of nightly live music from The “V” Lounge. For more information visit www.eddiev.com 1270 Prospect Street La Jolla, CA  92037 | 858.459.5500| Open for nightly for dinner only beginning at 4:00pm

*Courtesy information