Located in the heart of Little Italy, Indigo Grill’s new menu draws heavily on Latin influences and places an emphasis on shareable items such as anticucho boards, small plates and bold crostinos.
About Chef Deborah Scott
Deborah Scott can create a delicious meal with just about any ingredient. When she was a student at Baltimore International Culinary College, she not only had the highest grade point average, she also was awarded the gold medal in the school’s Cooking Competition. With only a brown shopping bag of various unrelated food items, Deborah concocted a recipe so delectable she received two awards from judges at the American Culinary Federation.
As a native of Virginia Beach, Virginia, Deborah perfected her talent of pairing eclectic flavors during her graduate course program from the Culinary Institute of America in Hyde Park. With plenty of knowledge and skill, Deborah quickly gained hands-on experience at the award-winning Clark Cookhouse and Whitehouse Tavern in Newport, Rhode Island. She then moved on to be Executive Sous Chef for two years at Monterey Plaza Hotel’s Delfino’s On The Bay.
The new chef-driven steakhouse concept by Blue Bridge Hospitality has officially opened its doors to the public with the launch of take Chophouse & Bar in Coronado.
David Spatafore, Principal of Blue Bridge Hospitality, has officially opened doors to his newest and swankiest 4,600 square-foot dining endeavor yet with the launch Stake Chophouse & Bar. The indoor-outdoor rooftop destination exists as the island’s first tried-and-true steakhouse, with sleek hues of indigo, cream leather, a quartzite bar, six linear outdoor firepits and an 18-foot backlight onyx wall that doubles as décor in the dining room.
After two years off the market, the legendary 6th and Broadway location in the historic Gaslamp District in San Diego will again have its premier dining and club destination. The brand new Parq restaurant in San Diego has opened its doors to eager fans after having undergone a multi-million dollar gut renovation.
From world-renowned interior design firm Davis Ink. (of Cake Scottsdale, & Pink Cadillac fame), Parq exquisitely captures this husband/wife duo’s famous ability to transform creative vision into physical reality. Davis states, “We approached the revamping of On Broadway with the mindset that we wanted to change the entire guest experience from the time they enter the space to when the night is over.” Showing why they’ve earned a spot on Conde Nast Traveler’s hot list, Davis notes that, “Overall, the most exciting part of designing this project was creating two very different spaces with different experiences, that can both work independently but that work together as a whole.”
Established in 2012, Andrew’s latest venture, ANDREW SPURGIN™, brings his diverse skill sets to consulting work with caterers, chefs, restaurants and hotels. He also creates bespoke events—from concept, styling, menu design and vendor brokering—as well as other related focus areas. Andrew believes in sound community care and often accepts requests to act as host or culinary chair for charitable and gala events. After all, if you live in a community, why not give back to it?
Andrew has designed parties and menus, and overseen the production of events honoring dignitaries and glitterati for the past three decades. He has cooked for three US presidents, Martha Stewart, and at the James Beard House in New York City, among others.
He grew up in London, working in his relative’s restaurant and butcher shop. His aunts introduced him early to the bounty of local purveyors at London’s historic Borough Market, where he also “worked” at a young age. His family moved to San Diego in 1974.
He was chef and baker of one of California’s first handcrafted, on-premise bakery/restaurants. He was director of catering at Southern California’s celebrated Pirets, and at several other respected catering firms. Andrew has consulted and cooked with London’s Mustard Catering Ltd. and has been tutored by the cheesemongers at Neal’s Yard Dairy, also in London.
He has produced and designed menus and events throughout the United States, Canada, England and Mexico.
Andrew regularly lectures to the industry, public and youth audiences too on sustainability, cooking, event design, culinary responsibility and entertaining. His events, interviews and photos have been featured in numerous local and national magazines, radio and TV.
Fondly reflecting back on his English grandparents, Chef Andrew Spurgin remembers wonderful traditional feasts and offers his recipe for Yorkshire Pudding.
1 cup hen eggs
1 cup whole milk, organic
1 teaspoon sea salt
1 cup all purpose flour, sifted twice
1 teaspoon rosemary, finely chopped
¼ cup turkey or beef drippings, strained (may substitute duck fat, bacon fat, lard, or butter)
2 tablespoons cold water
In a large mixing bowl, beat the eggs into the milk with the salt. Add flour to custard mixture and combine, stirring gently until smooth (no lumps). Cover bowl with plastic wrap and allow to rest at room temperature for 1 hour. Pour through strainer and add rosemary.
Preheat oven to 425 degrees F.
Heat a 12-count muffin or pop-over pan in the oven until very hot.
Heat fat, if not liquid. Mix cold water into the custard. Add about a teaspoon of fat into each muffin pan, it should be smoking. Give the custard one quick stir and immediately fill each pan about 1/3 full. Place custard in oven and bake at 425 degrees F. for 15 minutes, then turn down oven to 350 degrees F. for another 10 minutes or until custard is golden brown (do not open oven until fully cooked). Remove from oven and serve immediately with gravy or your favorite jam.
This is an easy and light dish I make for my family on a regular basis. Just a few fresh ingredients from the Farmers’ Market and everybody’s happy.
4 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 cup red pear tomatoes, halved
1 cup greek olives
1 pound spaghetti, cooked and drained
Small block of Parmigiana Reggiano cheese, grated, for garnish
Fresh basil, finely chopped, for garnish
Sea salt, to taste
Heat olive oil in a medium-sized saucepan over low heat; add garlic and sauté until opaque, about 2 minutes. Add the tomatoes and olives and sauté for an additional 2-4 minutes. In a large bowl combine spaghetti with tomato and olive pomodoro sauce; lightly toss. Garnish with Parmigiano Reggiano and basil. Season with salt and serve family style.
As ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego’s Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafés in “America’s Finest City.” Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city’s most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.
A new and exciting waterfront dining experience at the Catamaran Resort Hotel and Spa will introduce a new chef-driven concept in Pacific Beach and the surrounding areas.
The new restaurant will operate under the direction of Executive Chef Steven Riemer. With more than 25 years of culinary experience at two of Southern California’s most notable AAA Five Diamond resort hotels (The Lodge at Torrey Pines and The Ritz-Carlton, Laguna Niguel), Chef Riemer has had the privilege of cooking alongside culinary icons Pierre Troisgros and Paul Bocuse as well as modern-day pioneers, Yvon Goetz and Christian Rassinoux. His pedigree boasts time spent working alongside longtime friend and mentor, and one of San Diego’s powerhouse chefs, Jeff Jackson at A.R. Valentien at The Lodge at Torrey Pines. The new venue is Chef Riemer’s first foray into opening a restaurant in the capacity of Executive Chef. While the menu is still under development, the cuisine will be inspired by Reimer’s playful reimagining of California comfort food.
Drawn to the energy of the kitchen from an early age, Chef Riemer’s love of organic, sustainable food stems back to his childhood in Washington State, where he recalls local farmers, hunters and fisherman coming into neighborhood restaurants with mud from the day’s labor still freshly caked on their boots.
The 8,200 square foot venue is currently undergoing a complete design overhaul by Delawie Architects and Kristine Smith of KS Design Studio. With an anticipated completion date of early 2015, the new configuration will command additional indoor and outdoor seating with sweeping, unobstructed views of Mission Bay and downtown San Diego.
About the Catamaran Resort Hotel and Spa
The Catamaran Resort Hotel and Spa offers a tropical elegance inspired by Polynesia. Located just steps from Mission Bay and across the street from the Pacific, the Catamaran features guest rooms and suites, each with its own private balcony or patio, as well as views of the water or tropical gardens. The Catamaran showcases San Diego’s only beachfront spa along with an open-air fitness facility with a 180-degree view of the Bay. Spa treatments and specialized Rituals are based on Polynesian, Thai and a variety of other South Pacific traditions. The Catamaran’s 14 function rooms offer 20,000 square feet of versatile space and an inspirational setting for meetings, conferences, weddings, and special occasions. The Catamaran Resort Hotel and Spa is located at 3999 Mission Boulevard, San Diego, CA 92109. For more information on the resort, visit www.catamaranresort.com or call 858.488.1081.
About Evans Hotels, San Diego Hospitality Pioneers since 1953
Evans Hotels was founded more than a half-century ago by San Diego natives the late William Evans and his wife, Chairman Emeritus Anne Evans. Alongside the Catamaran Resort Hotel and Spa, the company owns and operates two of San Diego’s highest-profile establishments including the Bahia Resort Hotel on Mission Bay and The Lodge at Torrey Pines overlooking Torrey Pines golf course and pristine coastline.
Today, much of the success of San Diego’s tourism industry can be traced back to that mudflat in Mission Bay where two young hoteliers saw the future. Now Anne Evans and her adult children, Bill Evans and Grace Evans Cherashore, continue to lead one of Southern California’s true success stories. For more information on Evans Hotels, visit www.evanshotels.com.
*PR courtesy information H2 Public Relations
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