Music, Art, Food, Comedy –- KAABOO Del Mar brings all the elements of a good time together in one multi-focus three day event billed as a “mixperience”. Ambitiously begun in 2015 as the largest multi-faceted cultural event to hit the San Diego area, the 2nd annual installment of KAABOO Del Mar takes place September 16-18 and sprawls throughout the Del Mar Fairgrounds. The festival organizers define KAABOO as “an adult escape, created by music lovers for music lovers, uniquely curated to appeal to all five of your senses, with world-class music, dancing, incredible cuisine, craft libations, inspiring contemporary art, and personal indulgences”.
The fight against hunger in our community has been waged on many fronts, but perhaps the most pleasant battlefield happens each year at Embacadero Park with a soundtrack that includes the hottest national and local blues artists around.
Since 2011, the AmiLoan.com San Diego Blues Fest has partnered with the Jacobs and Cushman San Diego Food Bank with a two-fold mission: present top name blues artists at an affordable price while raising much needed funds—-and awareness—-to benefit the Food Bank. It’s been a rousing success; to date,sponsors and festival goers have helped contribute 20 tons of food and more than $435,000 to help the Food Bank fight hunger in San Diego County. And no one’s crying the blues about that!
Like most San Diego locals over 30 years old, I rarely venture into downtown’s Gaslamp Quarter, and, despite the blocks of cheek-to-jowl restaurants, even more rarely do I ever dine there. I’ve always had the impression that, with a few notable exceptions, most of the restaurants serve overpriced, mediocre “tourist” food, or unsophisticated bar bites. On a recent visit, however, I’ve found that Florent Restaurant & Lounge, on the prime corner of 5th and G, is one of those notable exceptions,
Executive Chef Brad Hightow
Executive Chef Brad Hightow has been running the culinary show there for the past 15 months, and his high quality take on New American cuisine is creative and delectable. Flavors are balanced and complementary, presentations are attractive, and ingredients are sourced from such local standout purveyors as Specialty Produce and Catalina Offshore Products. Continue reading →
Under the therapeutic cascade at Rancho Bernardo Inn
Sometimes you just need a break. Not a long vacation, but certainly more of a change of scenery than just hanging out in your own home. Get away from the kitchen, get away from the computer, and get away from all the little chores around the house that nag to be done when you just want to relax. I’m talking abdication of all responsibility, here, with a side order of pampering thrown in for good measure. You don’t even need to go away to get away, distance-wise, to be amazed at how a change of environment makes for a change in temperament. You just need a great staycation. Continue reading →
I don’t eat meat. My Significant Other doesn’t eat seafood. I’m picky; I like my food locally sourced and artistically presented. S.O. doesn’t care as long as it tastes good and there is enough of it. Deciding on a restaurant at which to dine together can often be a challenge.
But not always.
On a recent trip to Boston, we had the pleasure of dining at Grill 23 & Bar, a Back Bay icon that is still packing them in, winning awards and accolades after 33 years of popularity. A classic steakhouse, which rightly brags about sourcing 100% of its all-natural, humanely raised beef from Brandt Beef in Southern California, Grill 23 also touts sustainably and locally raised produce and dayboat seafood in several menu selections. So, even though I usually tend to avoid meat-centric eateries where it seems that anything else is merely an afterthought, the seafood choices swimming through the meaty menu were sufficient to entice me. Continue reading →
Having fun and conserving our coastlines on both sides of the border..
These days, everyone loves Baja, especially her beaches and coastal areas. In fact, people love Baja so much, that much of her once mostly-deserted 1900 miles of coastlines have fallen under targeted assault from increased development and industrial growth. Coral reefs and mangrove forests teeming with fish and sealife, pristine beaches where endangered sea turtles nest, and bays that are the birthing areas for gentle California grey whales—all are in danger of disappearing, and the marine species and other fauna that depend on these fragile ecosystems are also in peril.
Luckily, 16 years ago WILDCOAST (aka COSTASALVAJE in Spanish) began working to watchdog and protect the marine ecosystems and wildlife on Baja’s coasts, as well as coastal areas in San Diego and in other Mexican and Latin American regions. Continue reading →
Fifteen years ago, Chef Miguel Angel Guerrero opened La Querencia in Tijuana, and BAJA MED cuisine was born. These days, the term “Baja Med” is bandied about constantly in foodie circles, but, what many people don’t know is that the term originated with Guerrero and is now copyrighted in the names of his restaurants. “Baja Med is what this region is all about”, he defines. “It melds together the street food from Tijuana, the seafood that fills the market stalls in Ensenada, Asian influences from Mexicali, and the Mediterranean-type ingredients, such as olive oils, wines, cheeses, meats and produce grown and produced locally, from the coast to the Valle de Guadalupe.” Continue reading →
Chef Mario Cassineri in the wine cellar at BiCE San Diego
“Here, try this. I’m thinking of adding it to the menu; let me know what you think,” BiCE Ristorante San Diego’s executive chef Mario Cassineri invites, as he places a beautiful dish in front of me. Before I even taste it, I know what I will think. I will love it, because I’ve never tasted anything from Chef Mario that I haven’t loved. And this creation—beet greens ravioli, the pasta tinted pink by the beet purée added to the dough, is no exception. Bathed in a sauce of horseradish and shrimp reduction with a touch of brandy, and topped with succulent pieces of prized Baja shrimp, asparagus with just the right amount of crunch, and baby spinach leaves, the dish is satisfyingly rich, yet delicate, all at the same time. It is this perfect balance of textures and flavors that, to me, has always been a hallmark of Cassineri’s cooking. Continue reading →
Floral arrangements as art, art as floral arrangements—the annual Art Alive show opened today at the San Diego Museum of Art. Now in it’s 35th year, the popular 3 day show features more than 100 floral interpretations of well-known works from the Museum’s permanent collection. Continue reading →
“French Bistro”. Those two words never fail to set my tastebuds on happy alert, and so, when I recently discovered La Bonne Table on the corner of Pennsylvania and Fifth Avenues in San Diego’s Hillcrest neighborhood, it was all I could do not to shout “ooh la la!” Continue reading →