This fall, Herringbone La Jolla introduces some new delicious fall-inspired desserts, courtesy of Pastry Chef Becky Kastelz. The new menu debuts the best of Autumn’s ingredients from apples to pears with everything like candied almonds in between! These indulgent desserts include one of a kind ingredients, highlighted by Chef Becky, who provides a detailed description of these delectable ingredients for the uninitiated and curious alike. These fall desserts are a complete check list for satisfying every type of sweet tooth.
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)
San Diego’s call for an authentic, European-style fish market and dining destination has been answered at Fishmonger’s Market, the newest addition to Mission Hills’ diverse culinary scene! This sustainable market and restaurant promises direct sourcing and global trading abilities, offering an impressive seasonal seafood collection, and presenting customers with the freshest mecca of flavors and variety at wholesale prices.
Mission Brewery, one of San Diego’s most historic breweries located in East Village, recently launched an equity crowdfunding campaign unlike any other in San Diego. In honor of its 10thAnniversary, the community has the opportunity to invest in Mission Brewery through an online application, WeFunder. This platform connects investors to publicly and privately held companies, giving the unaccredited public the opportunity to purchase shares in the company during a two-month window. This is the first time this is being done by a brewery in San Diego and it’s the only opportunity for unaccredited investors in San Diego, the brewing capital of America. Continue reading Mission Brewery Announces Rare Investment Opportunity
For a limited time this fall, The Habit Restaurants, Inc. (Nasdaq: HABT) is introducing three new Bourbon flavored menu items.
The new Bourbon lineup will include a perfectly flame-grilled Bourbon Bacon Charburger ($4.65) and a delicious Bourbon Bacon Golden Chicken Sandwich ($6.99).These new tasty options allow guests to choose from an award-winning Charburger with grilled onions or a hand-breaded, golden fried chicken breast, both topped with crispy smoky bacon and a tangy bourbon glaze on a toasted bun with fresh lettuce, mayo, tomatoes and pickles.
I have an organic lemon tree in my backyard that yields more lemons than I know what to do with. This recipe adds a hint of ginger for a subtle, yet spicy kick. There is enough sugar in this recipe to keep the lemons tasting tart, but not too sweet. If you like it sweeter, feel free to add more sugar. I also like to dry the lemons out a bit in the oven for a slightly chewy texture.
Candied Lemon and Ginger Slices
- 1 cup water
- ½ cup granulated sugar (more if desired)
- 2 teaspoons grated ginger root
- 3-4 lemons, cut into thin slices
- Powdered sugar, for garnish
Preheat oven to 300 degrees F.
Place water, sugar and ginger in a medium skillet; bring to a boil, stirring constantly, until all sugar is dissolved. Lower heat to medium-low and add lemon slices in 1 layer.
Steep the lemon slices for about 15 minutes, or until the rind is translucent. Carefully remove lemons with tongs and arrange slices in one layer on a baking sheet lined with parchment paper. Bake lemon slices until dried, approximately 30 minutes. Dust with powdered sugar. Store in an airtight container.
Recipe by Maria Desiderata Montana
Ah, Nuts! Whether you enjoy them as a snack between meals or as a crunchy topping sprinkled over salads and sundaes, nuts have become a quintessential addition to a multitude of dishes. With so much nutrition packed into one flavorful bite, it’s time we celebrate this delectable treat on National Nut Day, taking place on October 22nd this year! Go nuts at these restaurants boasting the nuttiest breakfast, lunch, dinner and dessert the city has to offer.
Cusp Dining & Drinks atop Hotel La Jolla has the ocean views, but unlike many other scenic eateries, they also have fantastic food to pair. And with Chef Ingrid Funes helming the kitchen, her dishes are as easy on the eyes (and palate) as the views.
Pumpkin Cupcakes Recipe From The Lodge at Torrey Pines
Yields 12 cupcakes
- 1-4 ounce stick of butter
- 1 cup sugar
- 2 whole eggs
- 1¼ cups all purpose flour
- ½ cup warm milk
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon clove
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Preheat oven at 350 degrees F.
Paddle together butter and sugar until light and fluffy. Add eggs one at a time. Sift together the dry ingredients. Mix together milk and puree. Add dry and milk mixture to butter alternating, ending with the dry ingredients. Bake at 350° Fahrenheit for 10-15 minutes.
Cream Cheese Frosting
- 16 ounces cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 4 ounces white chocolate
In a large mixing bowl, paddle together cream cheese and sugar until smooth. Add vanilla extract and cinnamon. (Taste and add more if you have more of a sweet tooth.) Melt white chocolate and slowly add to cream cheese. Once it comes together, stop mixing and frost the pumpkin cupcakes.
From its delectable crust to the gorgeous melted cheese on top, pizza is sure to make every mouth water. Although pizza can be enjoyed all year long, October kicks off the start of National Pizza Month. With a whole month dedicated to this favorite food and so many different options to choose from, we’ve planned out an entire week of great pizza and good times!
Located in the heart of Encinitas is Union Kitchen and Tap, North County’s stylish and modern neighborhood-friendly restaurant and bar. What separates Union from other restaurants is their mission to bring the freshest ingredients to their menu. The farm-to-table movement has become popular in San Diego, but Union Kitchen & Tap in Encinitas takes it one step further, sourcing vegetables and herbs from their own on-site hydroponic garden.
It seems that mixology is both a cumulative and transitory art, as some boozy traditions continue to pop up on cocktails lists, while others are lost among trending ingredients and stylistic visions. The newest fad on the bartending scene, elderflower liqueur, may make its mark as a quintessential ingredient to boost bright and fragrant notes in the craft cocktail realm. Try it for yourself at these restaurants around the city, as you sip on libations infused with the dynamic spirit.
Each October, Panera Bread joins the fight against breast cancer through their Pink Ribbon Bagel campaign. The seasonal Cherry Vanilla bagel, flavored with cherry chips, dried cherries, honey, vanilla and brown sugar, is shape shifted into a ribbon and sold as the Pink Ribbon Bagel in honor of Breast Cancer Awareness Month. Locally in San Diego, Manna Development Group, Panera LLC’s San Diego franchisee, will donate 25 cents from every Pink Ribbon Bagel sold at participating bakery-cafes to Susan G. Komen San Diego, the county’s largest provider of free breast cancer services and support.