Shop & Dine With A Chef at Liberty Station

By Wendy Lemlin

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When I first heard about Liberty Public Market, it was in its mid-construction stage in Point Loma’s Liberty Station. At that time the concept was to be San Diego’s answer to Seattle’s Pike Place Market— heavy on the retail farmers’ and provender’s market experience, with greengrocers, butchers, fishmongers, and artisanal food producers occupying most of the stalls, interspersed with a few casual take-out eateries. The original plan for Mess Hall, the proposed signature sit-down restaurant was to have an ever-changing menu based on what was available that day at the market stalls.

Sounded great, but, after numerous construction delays, and several re-conceptings, it didn’t quite work out that way. These days, Liberty Public Market  is more food court and less market, although there are still several purveyors of the raw materials for making your own.

Happily, some of the original vision has been resuscitated with the adjacent weekly Liberty Public Farmers Market which launched in May and is open year-round on Thursdays from 2-7pm. And, beginning on June 29th, in conjunction with the LPM Farmers Market and several Liberty Station restaurants, the monthly Shop With the Chef Dinner Series takes farm-to-table one step further by offering a uniquely interactive experience for guests to learn about where their food comes from and how to prepare it, from a chef’s viewpoint.

One Thursday a month through September, a chef from a different restaurant in Liberty Station will host the dinner and market experience. The evening begins at 5:45 pm, when guests will assemble at the host chef’s restaurant. There, they will be privy to a behind-the-scenes introduction to the restaurant’s culinary program and discuss what is currently featured at the Farmers Market. Next, the chef will guide the dinner guests through the market on a personal tour, visiting the local farmers who’ve harvested the ingredients for the evening’s dinner and who will provide tastings of the fresh produce and ingredients. Along the way, the chef will reveal his/her thought process and inspiration behind that night’s menu.  Finally, the guests will walk back to the restaurant where they will enjoy a farm-fresh multi-course dinner, using the ingredients found and purchased directly from the market earlier that day. The cost for the event is $50 per person (alcohol not included, but available).

Chefs and restaurants scheduled so far include:

June 29, 2017  Chef  Phil Esteban, Soda & Swine Liberty Station

2750 Dewey Road #104  sodaandswine.com

Please call 619.501.9989 or contact suzie@sodaandswine.com for tickets.

 

July 27, 2017   Chef Accursio Lota, Solare Ristorante

2820 Roosevelt Rd. solarelounge.com

Please call 619.270.9670 or contact randy@solarelounge.com for tickets

 

August 31, 2017  Chef Michael Ground, Fireside by The Patio

2855 Perry Road, Building 8  firesidesd.com

Please call 619.432.2100 or contact reservations@firesidesd.com for tickets

 

September 28, 2017  TBD-stay tuned for details of the final event of the series.

Lions,Tigers, and Bears—Oh My!

Fundraiser to be held this Saturday, May 20, 2017

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Baraki the Lion Credit: Lions, Tigers & Bears

In the jungle, the mighty jungle, the lion sleeps tonight. Actually it’s more like a 93 acre ranch in Alpine, and it’s three lions, two tigers, 10 bears, a cougar, a leopard, and two bobcats—not to mention an assortment of llamas, horses, goats, sheep, chickens, a miniature horse, miniature donkey, peacocks, and a macaw—who have found a home at Lions, Tigers, & Bears Big Cat and Exotics Rescue (LTB). The sanctuary is dedicated to providing a safe haven for unwanted and abused exotic animals, and to educating the public about the abuses of the exotic-animal trade. The organization is a no kill, no breed, no sell sanctuary that allows the animals in their care to live out their lives with dignity in a caring and safe environment.

credit: Lions, Tigers & bears

Tabu the tiger credit: Lions Tigers & Bears

The life of an exotic animal in captivity is often a sad one. In most cases, they endure horrific neglect and abuse due to the immense demands of their upkeep. Some are bred to be used for photo ops and other “entertainment”, and then thrown away when they are no longer generating profit. In many states big and bears are acquired by roadside zoos, eventually becoming surplus animals with no place to go. Others are purchased as “pets” when they are cubs, and discarded once the novelty wears off and the owner realizes the immense responsibility and danger of caring for a 500 pound predator. Zoos and sanctuaries, which are already filled to capacity, have no room for them.

 

Blossom the Bear   credit: Lions, Tigers & Bears

Blossom the Bear credit: Lions, Tigers & Bears

It was in answer to this sad state of affairs that director Bobbi Brink, who had been working with and advocating for captive exotics since the early 1990s, and her husband Mark Brink founded LTB in 2002. Today, with a full time staff, numerous volunteers, and veterinary partnerships, Lions Tigers & Bears is accredited by the Global Federation of Animal Sanctuaries (GFAS) and the American Sanctuary Association (ASA).

To continue to provide care for the animals in their charge, and to be able to take in and help even more critters, LTB is holding their Wild In the Country 2017 fundraiser on Saturday, May 20 from 3-7pm at the ranch. Themed Casino Royale At the Ranch, the event will include visits with the animals, yummy food, casino games, live entertainment, silent and live auctions, and lots of fun! Tickets for this worthy cause are $135 for adults, and $45 for kids. All info is available here.

LTB-Flyer

Civico 1845: Collaboration Italian Style

By Wendy Lemlin

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   With its authentic food and outstanding vegan menu, Civico 1845 is one of my favorite Italian restaurants in San Diego, and it looks like it is going to become even better. Beginning this month, the Civico team is collaborating with chefs Antonio and Luca Abbruzzino, a Michelin rated father/son pair from Calabria, Italy, to highlight genuine southern Italian ingredients in the restaurant’s dishes. Continue reading

Farm to Fork Week

by Wendy Lemlin

Fuego vegetable ceviche

   Diners, start your appetite engines! The race to experience local and sustainable restaurant dining is approaching the starting gate.

On January 14, the inaugural San Diego Farm to Fork Week kicks off, aimed at introducing the public to a community of small independent farm to table restaurants, as well as the local—key word, here— family farmers, producers, and purveyors who provide the high quality ingredients used by these restaurants.   San Diego Farm to Fork Week takes a page from San Diego Restaurant Week, with which it runs concurrently, but gives participating kitchens more autonomy in what they present and how it is priced. Each restaurant is free to determine its own dining discounts or prix fixe menu. But more importantly, Farm to Fork Week focuses on the chefs’ sourcing of ingredients from local farmers they know and trust, as well as verifying that participating chefs and restaurants are in fact buying from the local producers they claim to be. So when someone chooses to dine at a Farm to Fork Week partner restaurant, they know that they’re keeping their food dollars in San Diego, supporting farm families and their workers and reducing their contribution to greenhouse gas emissions by lowering the number of miles food travels to the plate.

The week long event was founded by Trish Wattlington, owner of The Red Door in Mission Hills, as not only a celebration of the region’s outstanding farms, chefs and dining destinations, but as a chance for diners to try new restaurants at affordable prices. When asked about any conflict with San Diego Restaurant Week, organizer Watlington emphasizes that Farm to fork Week was conceived with a different purpose. “Some of us have participated in San Diego Restaurant Week in the past, and some of us are still participating this year.  But, for most of us, the cost of Restaurant Week is just too high, while at the same time, the pressure to lower our prices to compete that week is strong, and we operate at such tight margins, that for may of us, it is untenable. We joined together to find a way to promote what WE do – support and showcase local farms, at a time when we most need to do it.  And, as planning has progressed we’ve all come to the realization that Farm to Fork week actually has amazing possibilities.”

The long term plan for Farm to Fork Week is to work with local sponsors to eventually enlarge the event to include such components as dinners, tours, events, lectures and panel discussions, and to verify that participating restaurants are buying from local farmers. A directory of locally sustainable restaurants, farmers and producers is in the works, too.

A list of participating restaurants and producers, as well as all detailed info and menus can be found here

Farm to Fork Week Events:

January 14th – Kickoff Hog Roast at BIGA San Diego

January 15-22 – Dining Discounts in Participating Restaurants

January 21st – Wine Tasting and Book Signing at BAR by Red Door

January 22nd – Farmers, Friends and Fishermen Collaboration with Chef Miguel Valdez at Red Door and Chef Coral Fodor Strong from Garden Kitchen.

All week – Partner Farm and Restaurant Tours with Epicurean San Diego

Farm to Fork Week Supporters:

Slow Food Urban San Diego

San Diego Food System Alliance

The Berry Good Food Foundation

La Valencia Celebrates 90 Years

by Wendy Lemlin

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20161215_183815The way the Pink Lady was partying at her birthday bash, you’d never know she was 90 years old! Always the gracious and fun hostess, she pulled out all the stops, eating, drinking, and dancing the night away with almost 300 guests, all the while looking lovelier than ever.

The Pink Lady, of course, is the La Valencia Hotel, an icon in the heart of La Jolla Village.  La V’s 90th Birthday Gatsby Gala, held on December 15, was a lavish Roaring-20s themed celebration worthy of comparison to any party The Great Gatsby himself would have thrown. Champagne 20161215_190405and Prohibition Era inspired cocktails flowed freely, food tables groaned with a vast assortment of delicacies, and the “speakeasy” dance floor was packed. Most of the guests donned period attire, the women resplendent in a sparkling abundance of beads and sequins, the men either going for straw boater-style hats or more formally dressed in tails or dinner jackets.20161215_184536

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What’s New at San Diego Bay Wine & Food Festival?

By Wendy Lemlin

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   With 43 events over seven days, the 14th annual San Diego Bay Wine & Food Festival, November 14-20, is a really big deal. As one of the nation’s largest gastronomic festivals, it brings together celebrity and local chefs, sommeliers, winemakers, brewmasters, and gourmet food artisans to present gala dinners, tastings, classes, competitions, and even a golf tournament. Continue reading

KAABOO Year Two

By Wendy Lemlin

 

logo.kaaboo_2x.ext-33c58bcd750728837ef4a610f4c28a16Music, 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”.

At the heart of KAABOO Del Mar is the music, with over 78 eclectic artists appearing on 5 stages, performing everything from Americana/Roots music to classics, to Hip Hop. Those who spring for the VIP “Amplify” ticket, get to start the party early on Thursday evening, with entertainment by Chris Isaak and Macy Gray. Continue reading

AmiLoan.com San Diego Blues Fest Happening September 10

By Wendy Lemlin

Blues Fest

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!

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Baja Bash to Benefit WILDCOAST

by Wendy Lemlin

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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

Baja Exchange: A Crossborder Celebration of Baja Med Cuisine and Wines in San Diego

By Wendy Lemlin

Chef/owner Miguel Angel Guerrero

Chef Miguel Angel Guerrero

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