Coffee and Tea Collective Expands

Coffee And Tea Collective
courtesy photo

Coffee and Tea Collective

A really cool morning hub, roastery and coffee bar, Coffee and Tea Collective first started in 2010 and then opened up their first location in North Park on El Cajon Blvd in 2012. “After almost 3 years of building up the conversation of specialty coffee and micro-roasting we have expanded our reach into East Village and are excited to jump into a new neighborhood that we think is in need of better coffee options,” says owner and operator Daniel Holcomb and brand manager Michael Spear. “We will also be introducing a similar food menu including some toast in both sweet and savory options.”

Coffee and Tea Collective on 9th is a shared space with Juice Saves, a Consortium Holding project, and will feature all of the same great things that people have come to expect, including a full espresso bar, cold brew coffee and iced teas on tap, and all of their single origin pour over coffees. Juice Saves is now offering pastries and bread from Ironside Fish & Oyster. Coffee and Tea Collective is located at 2911 El Cajon Blvd., San Diego, CA 92104.

Written by Maria Desiderata Montana

Backyard Kitchen & Tap

San Diego Food FindsBackyard Kitchen & Tap presents “a place for PB to play” with the exciting opening of their new restaurant and bar this Friday, February 27th. As its name suggests, this chic, yet cozily coastal American eatery will be a natural fit for the laidback vibe of Pacific Beach. Backyard Kitchen and Tap is taking over the space previously occupied by Moondoggies, renovating it into a modernly rustic grub-and-brew hotspot. Garage doors that open to the street invite all to enjoy interior spaces that are flanked with artfully crafted reclaimed wood interiors. Outdoor areas will be celebrated with three cabanas, live walls, fire pits and an indoor/outdoor bar; setting the stage for memorable nights on the patio with late night DJ’s and live music.

James Nunn, executive chef, brings his expertise from working at Union Kitchen and Tap to create delicious coastal fare that reflects the beauty surrounding Pacific Beach.  Savor homemade specialties any time of day with three large menus that satisfy hungry appetites for brunch, lunch and dinner.  Start your day off right with an order of Egg Benedicts, Biscuits and Gravy, or Pulled Pork Hash.  Backyard’s gourmet flatbreads, pulled pork sandwich, or grilled salmon salad all make perfect meals for a patio lunch surrounded by lush greens.  Finish up your culinary journey with one of Backyard’s many entrées such as Pan Seared Barramundi or Grilled Colorado Lamb Rack.  With an extensive list of craft cocktails and local beers to choose from, Backyard Kitchen and Tap offers the perfect culinary experience for everyone.

Continue reading Backyard Kitchen & Tap

Visit Coronado Brewing Company

Coronado Brewing Company
courtesy photo

Coronado Brewing Company

In 1996, brothers Ron and Rick Chapman realized a long-time dream and got ahead of the craft brew curve in a big way, opening a brewpub in the heart of their hometown of Coronado. Back then, craft beer was still a foreign term and San Diego County was home to a mere handful of breweries, most of which were struggling to find their identity. The Chapmans had no question about who they wanted to be. Their clear-cut mission was to celebrate their islander roots through the creation of exceptional beer. And with those noble ideals, Coronado Brewing Company was born.

In no time, CBC became the pride and joy of the Crown City behind an assortment of abundantly hoppy West Coast-style ales. That early success drove them to start distributing their beer outside the brewpub. They didn’t go far for their first sale, delivering a keg to historic hometown icon The Hotel Del Coronado. From there, slowly yet steadily, CBC’s fine, hand-crafted beers trickled into the local market where they fast became favorites amid San Diego’s burgeoning beer scene.

Coronado Brewing Company
Ron and Rick Chapman (courtesy photo)

That trickle swelled to a steady stream in 2003, when CBC struck up a relationship with a local craft distribution company. This development allowed even more beer enthusiasts to get a taste and gain an affinity for their Coronado Golden, Mermaid Red and Islander IPA. That increased demand drove an expansion in 2006 that tripled the size of CBC’s brewhouse and raised fermenter capacity by 260 barrels.

By 2010, CBC was brewing about 5,000 barrels of beer per year, allowing them to expand their reach beyond California. Out-of-state accounts embraced core beers and new varieties like the citrus-laced Orange Avenue Wit and hop-hammered Idiot IPA to the point where, even after all the expansion, CBC still couldn’t produce enough beer to meet an ever-increasing demand.

Continue reading Visit Coronado Brewing Company

Sbicca Del Mar

Loyal customers have been savoring clever modern American cuisine at this lighthearted and friendly neighborhood eatery for many years. Experience a fine dining experience indoors, relax on the casual patio out front, or walk up a little flight of stairs to the covered and heated ocean-view terrace to enjoy a big bowl of lobster bisque. A great happy hour with girl drinks and a bar menu offers anything from Stone Pale Ale mac and cheese to sautéed shrimp with basil, or a jumbo crab cake with chipotle kimchi. Read more about Sbicca in the Food Lovers’ Guide to San Diego.

Bacon wrapped shrimp with jalapeño cream sauce, pomegranate & cilantro (Photo by Maria Desiderata Montana)
Bacon wrapped shrimp with jalapeño cream sauce, pomegranate & cilantro (Photo by Maria Desiderata Montana)
Fall salad with hydroponic bibb lettuce, celery, pear, red grapes, apples, candied walnuts & creamy blue cheese dressing (photo by Maria Desiderata Montana)
Fall salad with hydroponic bibb lettuce, celery, pear, red grapes, apples, candied walnuts & creamy blue cheese dressing (photo by Maria Desiderata Montana)
Hamachi Crudo with soy vinaigrette, avocado, grapefruit & watermelon radish (photo by Maria Desiderata Montana)
Hamachi Crudo with soy vinaigrette, avocado, grapefruit & watermelon radish (photo by Maria Desiderata Montana)
Seared new bedford sea scallops over spaghetti squash, shaved fennel, tip top bacon, sage & balsamic brown butter (photo by Maria Desiderata Montana)
Seared new bedford sea scallops over spaghetti squash, shaved fennel, tip top bacon, sage & balsamic brown butter (photo by Maria Desiderata Montana)
Roasted pork prime rib with vanilla yams, creole butter, bourbon demi glade and chantilly cream (photo by Maria Desiderata Montana)
Roasted pork prime rib with vanilla yams, creole butter, bourbon demi glace and chantilly cream (photo by Maria Desiderata Montana)
Cinnamon Coffee Cake with Vanilla Gelato affogato (Photo by Maria Desiderata Montana)
Cinnamon Coffee Cake with Vanilla Gelato affogato (Photo by Maria Desiderata Montana)
Housemade Carrot Cake with Cream Cheese frosting, saffron cream & graham cracker crumble (photo by Maria Desiderata Montana)
Housemade Carrot Cake with Cream Cheese frosting, saffron cream & graham cracker crumble (photo by Maria Desiderata Montana)

 

Sbicca Menu, Reviews, Photos, Location and Info - Zomato

Classic French Cuisine at Vincent’s

Classic French Cuisine
courtesy photo

Located in historic downtown Escondido, Vincent’s offers a seasonally inspired cuisine. Born in Besancon, France near the Swiss border, chef Vincent Grumel is a staunch traditionalist who serves classic French cuisine presented in modern and elegant ways. Whether he’s improvising daily specials with fresh organic produce from the local market or utilizing specialties like soft-shelled crabs from local fish mongers, Vincent keeps things fresh and inspired.

The wine cellar holds over 2000 wines bottles and includes an exceptional selection of sought-after-wines including wines from grand vintages as well as coveted wines of small producers. For six consecutive years, Vincent’s has been honored by receiving the “Award of Excellence” from the Wine Spectator.

About Chef Vincent Grumel

Vincent Grumel is trained in classical French cooking having studied the culinary arts at the Ecole Hoteliere D’Avignon, in Avignon, France. His mother came from a long line of good cooks, and he was a quick understudy. When Vincent finished his studies at the culinary arts school, he went on to apprentice under Chef Paul Louis Meissonier at the three-star Michelin restaurant L’Hermitage in Avignon, Cote D’Azur where he was named “Best Apprentice Chef.” In 1993, Vincent opened Sirino’s in Escondido with a partner whom he later bought out in 1999. Vincent and his wife, Lisa, became the sole proprietors of the restaurant now called Vincent’s.

Courtesy information

Vincent's Menu, Reviews, Photos, Location and Info - Zomato

Molten Chuao Chocolate Recipe

Molten Chuao Chocolate Timbale (Photo by Gregory Bertolini)

Venezuela

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)

Continue reading Molten Chuao Chocolate Recipe