Is there a restaurant you’ve been meaning to try? Is there somewhere that’s usually out of your budget? Or is there a foreign cuisine you’ve never tried? If you answered yes, Restaurant Week is the perfect opportunity for you.

If you’ve never tried Restaurant Week, or you’ve never strayed from your favorite dining spots, the biggest recommendation to pass on is to try something new. Take a step out of your comfort zone and go some where you’ve never been, order something you’ve never tried, or treat yourself to a three-course meal when you’d normally skip dessert.

As a Bay Area transplant, I’ve been in San Diego for going-on eight years. I’ve tried my fair share of restaurant weeks, and usually my expectations far exceed the $20, $30, or $40 price tag associated with each meal.

Last season I enjoyed a wonderful meal at Whisknladel in La Jolla. As a self-proclaimed foodie, I’m always in search of something I haven’t tried. And as a girl on a budget, I have to keep the price tag in mind when ordering. So, imagine my surprise when Whisknladel had bone marrow and beef carpacio on the menu. While I’d had carpaccio before, I was anxious to try the bone marrow. The rich, succulent, incredible flavor of bone marrow, capers and lemon on a crunchy piece of bread made my heart skip a beat. It was quite possibly one of the most decadent things I’ve ever eaten.

This time around, I had the pleasure of tasting the offerings from the kitchen at Tapenade (also in La Jolla). As a person who typically orders the most interesting, out-of-the ordinary thing on a menu, I was pleased by two things in particular: duck pâté as an appetizer and wild boar as an entree.

I’ll have to admit, I’ve had pâté before, but never duck pâté. The lackluster gray color of the pâté sitting on the plate isn’t the most visually appealing thing, but countered with the bright salad of pickled vegetables and greens, my mouth began to water. I first tried the duck pâté, first alone, then on top of the crispy bread jeweled with sweet walnuts. The crunchy bread and fatty duck were a great combination. The salad of pickled vegetables and salad with vinaigrette cut the richness nicely.

The second course was scallops on a bed of butternut squash risotto. The dish itself isn’t the most unique interpretation of scallops, as the combination is on many menus around the city, but the execution was on par with what you could expect from a fine French restaurant. The creamy risotto was seasoned perfectly to balance the sweet squash and the savory sauce. There was a slight bite to the risotto, which combined with the tender succulent scallops to create a perfect marriage of flavor and texture. It was quite possibly the best risotto I’ve had — ever.

Technically, my dinner guest ordered the wild boar, but I couldn’t pass up on the offer to taste it. The meat was slow braised and served with a red wine sauce that brought a deep flavor to the dish. Served over tender noodles, it was a spectacular plate of comfort food. The tiny pearl onions were “little sweet gems” as referred to by my friend as her eyes rolled back in her head from pure enjoyment.

Then came dessert. We had the profiteroles with ice cream and chocolate sauce and a rich dense chocolate cake with an espresso sauce. Both were individually paired with a sweet port and a dessert wine to generously end the amazing meal.

The staff at Tapenade was incredible too. The were quite helpful determining what we should order and made us feel welcome as if we were dining in their own homes.

Needless to say, Tapenade will be a highly memorable meal in my repertoire of Restaurant Week feast I’ve enjoyed over the years.

Other than my meal at Tapenade, I can provide a few suggestions for this season’s Restaurant Week. First, if you can afford it, go with a $40 meal. While there are great options at $20 and $30 restaurants, the most memorable meals I’ve had have been at $40 spots. For $40 you can get a classic steak house dinner, a technically flawless French meal, or whatever genre of food tickles your fancy.

There are so many restaurants to try in San Diego, it can seem like a daunting task to hit all the spots recommended by family and friends. Restaurant Week is the time to try the best offerings from some of San Diego’s hottest dining destinations. Restaurant Week is just one more shining example of the incredible food culture we have in this city. So get out there and start eating. You won’t be disappointed.

San Diego Restaurant Week is taking place now through Friday, January 20. Visit http://sandiegorestaurantweek.com for more information.

It is about that time of the year when you need to get out of the house and put on your eating pants, because San Diego Restaurant Week is here!

From Sunday, January 15th to Friday, January 20th, 2011, several of San Diego’s finest restaurants will be showcasing their tastiest, most delectable dishes at amazingly affordable prices. With over 180 of San Diego’s most delicious eateries to choose from, it almost seems nearly impossible to eat at all of your favorite restaurants in just five days! If you do decide to participate and indulge yourself in amazing food, you can expect to enjoy a three-course dinner prix-fixe menus for just $20, $30 or $40 per person, depending on the restaurant.

If you’re not much of a late night eater don’t worry, San Diego Restaurant Week will be extending this dining extravaganza beyond dinner. They recently introduced a new lunch program, which gives daytime diners the opportunity to enjoy a two-course lunch prix-fixe menus for just $10, $15 or $20 per person depending on the restaurant.

So how do you participate in San Diego Restaurant Week? It is really easy. If you already have a restaurant in mind and are hoping that it is on the list then visit SanDiegoRestaurantWeek.com or call 619-233-5008 to make sure. If you have no clue as to what eatery you would like to explore, then visit SanDiegoRestaurantWeek.com, and you will be able to select a restaurant based on location, cuisine, meal, and price.  Once you have selected the restaurant of your choice, then give the restaurant a quick call and make your reservation.

This past September, over 140,000 people participated in the event and even more are expected to participate this month, especially with the new lunch program.  So it is highly recommended that you make your reservation(s) in advance to eat at the restaurant of your choice!

Anthology, San Diego’s world class contemporary supper club is kicking off the New Year with a savory California Cuisine Brunch Menu on New Year’s Day 2012.

After celebrating the end of 2011 what a more perfect way to start the New Year then with the perfect meal. Created by Anthology’s Executive Chef Todd Allison, the brunch menu boasts savory sweets, only using farm fresh, locally grown ingredients full of robust flavors that are guaranteed to wake up your taste buds. The new California Cuisine – brunch menu highlights include, Banana Nut Buttermilk Short Stack, and the Fried Egg Sandwich with two Fried Eggs, Serrano Ham, Swiss Cheese, Wild Arugula, and Caramelized Onion Aioli on Grilled Sourdough.

A perfect compliment with your meal and the best way to cure your celebration hangover is Anthology’s Signature Bloody Mary, or The 20/20. As if that’s not enough, while you indulge yourself in Chef Todd’s creations you’ll be entertained with live music and for the sports fans out there, don’t worry, you’ll be able to catch a game on their TVs. You don’t want to miss out on the unveiling of Anthology’s New Years brunch menu, but if you simply can’t get out of bed then you’re in luck, Anthology’s brunch menu will be available every Sunday from 10:30a.m. to 1:30p.m.

For those that haven’t experienced Anthology and all of its greatness, Anthology opened its doors in June, 2007 and is located on the southern end of India Street in Little Italy.  Inspired by the classic ’30s and ’40s supper club, creative visionary Howard Berkson decided to add a modern spin making it truly a vision and hot spot in San Diego. With intimate seating and upscale dining you can expect to be entertained by musicians from all over the world. From Jazz, to Classic Rock Anthology has hosted several top performing artists including: Natalie Cole, Michael Buble, Alanis Morresette, Melissa Etheridge, Wynton Marsalis, and more.

Five minutes later the alarm clock sprang to life for a second time and, again not ready to rise and shine, Schlagel hit the snooze button once more.

Another five more minutes pass and the alarm clock is up to its same old tricks, urging its owner to get out of bed and attack the day ahead. But, for the third time Schlagel hits snooze.

Before Schlagel could fall back asleep though, he had his inspiration – he was going to serve breakfast for a living. Thus, Snooze an AM Eatery was born.

“I woke up one morning and I wanted to do something where I could do what I love and still see my friends and family every day,” Schlagel said, during the third day of the soft-opening for Snooze’s first San Diego location – on Fifth Street in Hillcrest.

It was in 2006 when Schlagel and his brother Adam opened the first Snooze restaurant in Denver, Colorado. Since, the restaurant has expanded in Colorado to include five locations, two in Denver, but Schlagel said he always knew he wanted to open a restaurant out-of-state, he just wasn’t sure where.

“[My brother and I] did breakfast research in a lot of places,” Schlagel said. “We went to Chicago, L.A., New York; whenever we asked ourselves ‘where do we want to go’ we kept coming back here. We had a knowledge of the area and references and Mother Ocean is beautiful – she’s hard to turn down.”

After looking at potential locations in Mission Beach, La Jolla or as far north as Del Mar, Schlagel and his San Diego business partner Robert Butterfield chose Hillcrest because he said they felt a strong connection to the local community and Mission Beach and La Jolla felt “too transient; too touristy,” Schlagel said.

The result, a little more than one and a half years in the making, is one of the more unique breakfast restaurants you’ll find in San Diego County. Described by Schlagel as “Happy Days meets The Jetsons,” the location on Fifth Avenue, just north of University Ave, wakes you up almost the moment you step foot through the doors.

“Normal is so boring; mediocrity sucks,” Schlagel said. “When I started Snooze I wanted to think outside the box – no, I hate that saying ‘think outside the box.’ There is no box, it’s about being a free thinker.”

The vaulted ceilings, we’re talking close to 30 or 40 feet high, provide an abundance of natural light. The bright oranges, yellows, greens and blues used for the lights, tables, coffee mugs and wall decor produce what Schlagel likes to call a “comfortable, but intense vibe.”

“This is how people start their day,” Schlagel said. “Breakfast can be culinary but I wanted to take the pretentiousness out of it. I wanted eye-candy but I didn’t want to be too trendy. I wanted something that would be cool now and still be cool 20 years from now.”

And it is not just the design and layout of the restaurant, which includes a combination of round tables, rectangular booths and an old-fashioned diner-style bar, that is unique for a breakfast restaurants. The menu itself provides a fresh-take on the most important meal of the day.

Snooze’s menu boasts six categories of cuisine: Flavors from the Hen, The Art of Hollandaise, Pancake Bliss, Like a Feather, Sweet Utopia and Brunch all the Time. Some of the more unique menu items include a breakfast pot pie, an all-veggie Eggs Benedict, a rotating pancake of the day – for those with an extreme sweet tooth – or the ability to for any brunch item to be served with an egg, open-face style. Can’t choose between the carne asada Eggs Benedict and the breakfast tacos? No problem at all. Snooze allows patrons to order half-portions or combine meals all to provide the customer the ability to customize breakfast.

While filling up on food, everybody needs something with which to wash it all down and that is where the liquor liscence comes in handy. Snooze’s drink menu includes five different versions of the Bloody mary, five takes on the Mimosa, including a brewmosa – yes, Belgian-style ale and orange juice, and other morning or early afternoon cocktails. When it comes to dinner, though, Schlagel says you need to look elsewhere.

“I always say that you come here and you can have breakfast for lunch or lunch for breakfast but you have to get dinner elsewhere,” Schlagel said. “I could probably tell you where every happy hour is within five miles.”

Becky Long, Snooze’s marketing, catering, social media and philanthropy guru – her title is “All-Purpose Flour – said the menu for this Snooze was tweaked from its Colorado counterparts to take advantage of local ingredients. This emphasis on the local community is another factor that adds to Snooze’s uniqueness. They donate 1 percent of sales back into the local neighborhood – “within 5 miles of the restaurant,” Long said.

Before opening its doors Tuesday, Wednesday and Thursday for a soft-opening ahead of Friday’s grand opening, Long researched as many as 30 local philanthropies to which Snooze would donate tip proceeds from the three-day soft-opening. She settled on three, one for each day, all inadvertantly carrying a similar theme.

It is no widely known that San Diego has a very large youth homeless population. The Monarch School, a school located downtown for homeless youth, immedietly grabbed Long’s attention. With a new, larger school planned that will actually have a yard as opposed to the city streets that surround the school’s current location, Long said Snooze wanted to donate money to help build a garden. Then, with a focus on sustainable foods, Snooze plans to put together a curriculum about “green” foods and how to eat healthier.

After learning that nearly 40 percent of the homless youth are lesbian, gay, bisexual or transgender, Long was drawn to the LBGT center, specifically the center for youth housing. The Sunburst Youth Housing Project provides “safe and supportive housing for San Diego’s homeless youth, including LBGT and HIV-positive youth.”

Finally, after a minor uproar over a Shepard Fairey mural that was removed during construction of the new restaurant, Long felt motivated to donate to A Reason to Survive, or ARTS, which provides arts-based programs, education, and employment opportunities low-income or disabled youth. The San Diego-based non-profit organization runs on the belief that “the visual, performing, and literary arts can literally transform lives – especially those of kids.”

Fairie, who became widely known after creating the the now-iconic “Hope” poster during President Barack Obama’s 2008 election campaign, created the mural on knowing it was only going to be temporary. When construction began, the lot was previously a parking lot, Hillcrest residents were outraged the mural was being destroyed. As a response, Long said Fairie painted a second, smaller mural for Snooze and signed a copy. Long said they plan on donating the painting to ARTS and getting a second copy to hang in the restaurant.

On Friday morning at 6:30, the sixth Snooze restaurant officially opened for business. If the buzzing crowd that still filled the restaurant at noon is any indication, then Snooze will seemingly have little problem building an extensive clientele. Open 6:30-2:30 Monday through Saturday, Schlagel said he hopes the restaurant is able to draw a wide variety of people.

“That’s the beauty about serving breakfast, there are a bunch of different things people eat for lunch and dinner, but when it comes to breakfast, everybody usually eats the same thing. I want to provide a unique twist on that common breakfast.”

Since then, each passing First Family has altered and added to the Thanksgiving tradition with their unique contributions of food preferences and customs. Did you know that Harry S. Truman started the annual White House tradition of pardoning a turkey before Thanksgiving?

The Obama family tradition includes one of the First Family’s favorites — sweet potatoes. This delicious and healthy recipe for White House Whipped Sweet Potatoes was enjoyed by the Obamas and around 50 guests in 2009, and is featured in “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” by Clara Silverstein.

White House Whipped Sweet Potatoes
Serves 4

3 medium (12 to 16 ounces each) sweet potatoes
2 tablespoons butter
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅛ teaspoon chili powder
Pinch of ground cloves
4 tablespoons orange juice
1 tablespoon freshly squeezed lemon juice
Salt to taste

1. Set the oven at 425 degrees.
2. Wash the potatoes, pat dry, and wrap each one in foil. Place on a baking sheet and bake until soft all the way through, approximately one hour cooking time will vary depending on the size of he potatoes).
3. Remove the potatoes from the oven. Unwrap the foil and allow them to cool enough to handle.
4. Cut each potato in half. Scoop out the inside and place in a large mixing bowl.
5. Add the butter, cinnamon, cumin, chili powder, cloves, orange juice, and lemon juice. Using an electric mixer with a whisk attachment on medium speed, whip the potatoes until smooth and all the ingredients are incorporated, 1 to 2 minutes.
6. Add the salt and serve.

“A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” includes other Thanksgiving recipes from the White House and community gardens around the country, such as Fennel-Parsnip Puree, Pear & Fennel Salad, Kohlrabi & Carrot Stew, Tasty Greens with Turnips, Baby Carrots with Orange Juice & Cinnamon, Nutty Carrot & Cabbage Salad, various salsas, White House Baked Sliced Apples, and White House Apple Pie.

The book is now available at 40% off, for just $15. Learn more about the book and how Thanksgiving is celebrated at the White House by visiting www.CommunityGardenRecipes.com.

Photos and recipe courtesy of Red Rock Press.

The 2011 festival culminates this weekend, but activities throughout the week also feature a high-profile lineup of celebrity chefs, winemakers and culinary personalities. The best talent in the food and wine industry will headline the festival’s cooking and wine tasting classes this year.

This year’s lineup includes countless James Beard Foundation award-winners as well as winners of The Next Food Network Star, The Hearty Boys and former contestants on Bravo TV’s Top Chef. Local favorites Chef Bernard Guillas, Executive Chef of The Marine Room and Chef Denise Roa, Executive Chef of Rancho La Puerta will also be attending.“Wine and food enthusiasts can expect a world-class epicurean experience at this year’s 8th annual festival,” said Michelle Metter, the Festival’s co-producer.  “This year’s star-studded lineup of celebrity chefs touches on every end of the culinary spectrum, from James Beard and Michelin Star award-winning chefs to television personalities from Top Chef and The Next Food Network Star. Additionally, this year we are also pleased to announce the Bocuse d’Or Culinary Council Dinner, featuring four celebrated American chefs from around the country.”

Wine enthusiasts will enjoy tasting seminars and discussions from award-winning winemakers, sommeliers and master sommeliers.

Many of these celebrity chefs, winemakers, and culinary personalities will be present at the Grand Tasting Event held on Saturday, November 20. Seen by many as one of the highlights of the festival, The Grand Tasting features 170 wineries, 70 of San Diego’s top fine dining restaurants, 30 gourmet food companies, the lively “Chef of the Fest” competition, live entertainment, and more. Tickets start at $125 and are a great deal for such an amazing array of gourmet food and high end wines.

A complete schedule of events and online ticketing is available at www.worldofwineevents.com.

The event benefits the American Institute of Wine & Food’s culinary and enology arts scholarship program.

Not only is Napa Valley a wonderful destination for wine and food lovers alike, it is a perfect place to experience the changing season without the need to pull out your snow gear.

This November Napa Valley welcomes a great wine tasting event called Flavor! Napa Valley where the best of America’s wine and food capital will be showcased. If you’re looking for a pre-holiday getaway and a chance to relax with that special someone, book your travel arrangements now. The event is something that cannot be missed.

Taking place November 17 – 20, 2011, this four-day culinary exploration of tastings, cooking demos, dinners, and more.

Click here to view the embedded video.

One of the weekend highlights includes an event called “The Appellation Trail: Tasting Napa Valley” which is being hosted on Friday evening, November 18th, from 6:00 to 9:00 p.m. at the historic Culinary Institute of America (CIA) at Greystone in St. Helena, Napa Valley.

More than 120 wineries will offer their wines. Some of the best names in wine making will be there including Beringer Vineyards, Cakebread Cellars, Chiarello Family Vineyards, Crocker & Starr Wines, Etude, Grgich Hills Estate, The Hess Collection Winery, Michael Mondavi Family Estate, Mumm Napa Valley, Robert Mondavi Winery, St. Clement, St. Supéry Estate Vineyards, Silver Oak Cellars, Staglin Family Vineyard, Stags’ Leap Winery, and William Hill Estate.

In addition to the most sought after wines, guests will be treated to delectable treats from over thirty of Napa Valley’s best restaurants and artisanal food purveyors, including Ad Hoc, La Toque, Morimoto Napa, and The Restaurant at Meadowood.

Not only are the best brands and boutiques represented at this fantastic event, but many local and national food celebrities will be in attendance. Food Network chef, Restauranteur of the Year and local resident Tyler Florence will be there along with Richard Blais, the winner of “Top Chef All-Stars.” They will be doing demonstrations around a live fire grill where attendees can watch and enjoy the dishes prepared.

Local chef Dave Cruz from Thomas Keller’s Ad Hoc Restaurant in Yountville says that this event is going to be “an extraordinary way to experience the foods that are born from the same soils that produce the Napa Valley wines known around the world.”

Napa Valley is a world-renowned wine and food destination, and this event is something that any food or wine connoisseur will enjoy. The event makes a perfect destination to get away before the holiday madness begins. Tickets for “The Appellation Trail: Tasting Napa Valley” are only $150, and can be purchased online at www.FlavorNapaValley.com. Net proceeds from the event support programs and scholarships at The Culinary Institute of America’s Greystone Campus in St. Helena.

Make it a complete weekend of food festivities by heading to www.flavornapavalley.com to find other events and local destinations to check out.

With the introduction of the White House garden, the First Family and White House guests have a plethora of fresh, sustainable, organic produce at their fingertips. And while many “average” American’s don’t have the space, time, or knowledge to grow their own produce, it doesn’t mean we all can’t enjoy fresh seasonal flavors in our own home.

In the spirit of Halloween, Red Rock Press is sharing a sweet treat directly from the White House kitchen. We all know it’s not easy to eat healthy during the holidays, and the temptations start now. Sweet, sour, and chocolaty treats are everywhere, so why not try and add a more health conscious treat to your Halloween and holiday repertoire?

White House Honey Cupcakes are perfectly delicious without being too sweet. They’ll balance out your sugar high, but still allow you to indulge.

This cupcake recipe originally used honey gathered from the Executive Bee Hive at 1600 Pennsylvania Ave. If you’re not able to get your hands on a coveted jar from Charlie Brandt (the White House beekeeper) or Michelle Obama (who gives away the honey in hand-blown vases), a bottle of the store-bought variety will do just fine.

White House Honey Cupcakes

Cupcakes:
1/4 cup butter, left out on the counter for approximately 1 hour to soften
1/4 cup sugar
3/4 cup honey
2 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

Icing:
2 cups powdered sugar
1/2 cup honey
3 tablespoons lemon juice

For the cupcakes:
1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
2. In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, buttermilk and vanilla until blended.
3. In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.
4. Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.

For the icing:
1. Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.
2. Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.

This recipe is featured in “A White House Garden Cookbook” by Clara Silverstein, a collection of recipes and gardening tips from First Families past and present as well as from kids’ community gardens around the country. Mrs. Obama’s upcoming spring book “American Grown” is expected to offer more garden recipes, but Honey Cupcakes can be enjoyed this Halloween.

To learn more about “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family,” please visit http://www.CommunityGardenRecipes.com.

Free Pinkberry anyone? Pinkberry is opening their fourth store in San Diego at the Fashion Valley Mall on Friday, September 30, and you’re invited to check it out. If you’re a true Pinkberry lover or just a yogurt lover period, then you may want to attend the pre-grand opening event on Thursday from 5:00 p.m. – 9:00 p.m., September 29. Those who decide to attend the pre-grand opening event at Fashion Valley Mall on Thursday, will receive a free sample with toppings of their choice.

If you’re already debating on which flavor to select, there is always Pinkberry’s signature flavor – original tart, which is tangy and sweet. If you are not a tart fan there are several seasonal flavors to choose from. Currently Pinkberry is offering chocolate, watermelon, pomegranate, mango, and pb & j, yes pb&j. Did you know there’s no limit to toppings? You can fill the entire cup with Pinkberry toppings, and there are more than 30 toppings to choose from. From tropical fruit, nuts, and granola, to caramel, honey, and fruity pebbles! If you’re not sure which toppings to mix with your yogurt check out Pinkberry’s website for their mixing recommendations. http://www.pinkberry.com/frozen-yogurt.html

In light of this exciting grand opening, The San Diego Entertainer has partnered with Pinkberry in giving away 10 gift cards to Pinkberry valued at $10 each! Enter your information below and you could win yourself a free treat at Pinkberry. Hurry, the giveaway will end Monday, September 26.

Clink on the link to enter or enter below http://eepurl.com/fWJyr

Starting this Sunday, San Diego Restaurant Week is back for the second time this year, and with over 180 restaurants to choose from plus a new lunch program, it promises to be one of the best yet.

Home to a wide variety of flavors, from traditional American to Seaside cuisine to everything else in between, and prepared by some of the world’s top chefs, it’s hard to argue that San Diego truly has a collection of some of the most delicious food in the world.

Ever dined at the award-winning Bertrand at Mr. A’s or splurged for a delicious steak at the world-renowned Donovan’s Steak and Chop House?  How about dinner at sunset next to the ocean at George’s in La Jolla?

If not, it’s understandable.  Some of San Diego’s most delicious restaurants also happen to be the most expensive.

Any other week of the year, that is.

San Diego Restaurant Week offers consumers a chance to enjoy all the culinary gems that San Diego has to offer for a reasonable price.  Each participating restaurant is offering a three-course dinner prix-fixe menu for just $20, $30 or $40 per person, depending on the restaurant.

And for the first time ever this year, afternoon diners can enjoy San Diego’s most delicious eateries for half the cost as well.  The new lunch program will feature some of those same dinner restaurants offering a two-course prix-fixe lunch menu for $10, $15 or $20 per person, again, depending on the restaurant.

What does this mean for you, foodies?  You can try that new tapas bar down the street for lunch, some award-winning Italian food for dinner, and desert or wine from a five-star restaurant somewhere else in the city afterwards, all in the same day, and all for a relatively cheap price.  And then you can do it all again the next day!

If you’re not asking how to participate by now, you should be.

And the answer to that is simple, just show up.  You don’t need to buy a pass or a coupon book or a punch card,  you are free to sample different restaurants throughout the San Diego area as you please, it’s that easy.  If you can get a seat.

This past January, over 140,000 people participated in the San Diego Restaurant Week, and even more are expected to turn out next week, so if you have a certain restaurant that you would like to try in mind, advanced reservations are strongly recommended.  For a complete list of all participating restaurants, phone numbers for making a reservation, and menu’s for what will be served next week, check out San Diego Restaurant week’s website.

After that, there’s only one thing left to do: make your stomach smile.  Your wallet won’t be too disappointed either.  In fact, I think I can hear that ordinarily $100 lobster dinner calling your name.  Happy eating, San Diego!

photos courtesy of djjewelz via flickr

Now, six years after changing the original recipe for the first time, Rubio’s is going back to the Original Fish Taco. Ralph Rubio took some time out of his day to discuss the reason for the change, what other changes are coming to Rubio’s and what makes San Diego the best place to sell fish tacos.

Listen to the full interview here.

San Diego Entertainer: Why are you making a change back to the original fish taco after moving away from that recipe six years ago?

Ralph Rubio: Some of us, especially myself, over time, realized that maybe we compromised a bit on the quality of the [fish taco] and the flavor, and so we went back to the kitchen and came up with a new way to do it. We’re really adopting a lot of the basic elements of how we used to make fish tacos for 20 Years; in the kitchen, hand-battering the fish. With the change now, we’ve brought some streamlined elements into the production because, remember, with 200 restaurants, you have all these other considerations – being able make the tacos effectively and efficiently in the kitchen so you still deliver a consistent product.

Six years ago, after a lot of testing, we confirmed that we could still deliver a delicious, good fish taco after outsourcing the battering of the fish. We were expanding, opening 15-20 restaurants a year and we were continuing to grow. That was the thinking back then.

But since then, myself and a few others thought we might actually be better off going back to the way we used to be doing it – hand-battering the fish in the kitchens. So we came up with a way to basically go back to hand-battering the fish like we did before, but now bring in the Alaskan Pollock pre-cut versus cutting it ourselves in. Before, we used to flower dust the pieces of Pollock before they went into the batter; that’s the way I discovered it down in Baja. We were able to take out the dusting because we changed the batter system a little bit.

SDE:What has the reaction been, from the public, after reverting back to the Original Fish Taco from the World Famous Fish Taco?

First, we tested this new method of hand battering in a few stores – about 11 restaurants – for a few months and a couple weeks ago made the switch to all 200; I think it’s been great. While the other product was real good and a lot of people liked it, let’s face it, food is really subjective. You and I could eat the same thing and you could love it and I could think it’s just okay. The early response has been excellent; people notice the difference like I do. The batter is lighter and crispier and the Alaskan Pollock is whiter and firmer. That’s what I want in a fish taco and I think the fish taco that we have right now is much closer to what I was serving in 1983 in mission bay.

SDE:Is the new Original Fish Taco recipe identical to its predecessor?

If you recall, I didn’t get a full recipe when I was in college. I was at my favorite fish taco stand in San Felipe [Mexico] eating fish tacos and drinking Coronas and I got the idea ‘you know what, I should open up a restaurant and sell fish tacos.’ I looked across the counter at the guy who was working at the taco stand and I asked him, ‘How do you make a fish taco.’ And he told me – in the batter you put oregano, you put mustard, and garlic and pepper and I wrote all this down on the back of my little telephone book. We used to carry around these little pocket directories, it was tiny and it fit in your wallet. I tore off the back cover and we now have it framed up here in the office. That was the genesis of our batter recipe. It didn’t give me portions, but it gave me an idea of what the ingredients were in the beer batter. So that was in 1974 and in the winter of 1982 was when I started full bore into starting Rubio’s. My brother Robert and I were in the kitchen for days; that was the first thing we did – come up with the batter recipe. We just kept experimenting. We went back and forth and after a couple days we figured it out.

That flavor profile that we developed in 1983 is almost exactly what you are getting today. I wouldn’t want it to change either because it’s what I fell in love with.

SDE:You’ve mentioned recently that Rubio’s change back to the Original Fish Taco is similar to the situation that took place at Coca Cola with New Coke. Can you explain what you mean by that?

My recollection was that Coca Cola did all this research to develop a newer better version of Coke and after all this research they roll it out on the marketplace and then decided you know what this isn’t working we’re going to go back to the way we were doing it. So New Coke went away.

It’s not totally analogous; for us it took longer. We did a lot of research six, seven years ago. We did at least a year’s worth of research where we had consumers do a blind taste test of the hand-battered way against pre-battered. And a lot of people really liked the new version. Most people couldn’t tell the difference at the time, but a good amount of people thought the pre-battered fish was better. My point is, research can be fallible. It is bound to give you some direction but ultimately you have to make that instinctive decision. Research is a tool, you can’t rely on it 100 percent. We knew that, but at the time, all of the arrows were pointing in the direction, ‘you know what we can do this, our guests like it and it’s going to make our operations in all these new restaurants we’re opening easier in the kitchen.’

SDE: Given the fact that now, after more research, would you say it was a mistake to make a change six years ago?

RR: Yea, hindsight is 20-20. But was it a mistake … well, some people might say that it was. Um … Yea, I think it was a mistake, personally. So, that said, I’ve owned up to it and I feel good that we recognized our mistake and made a change. In business you try some things and they don’t work out. But, as long as you recognize the mistakes and then take a better direction, you’re good for it

SDE: You could look at the situation that it helped you streamline the process then, which helped you expand but now to go back to the original fish taco you are still keeping part of that streamlining process.

RR: Exactly. That’s a good point. Now, we got to a new place with our process. We had to get more creative because now we have many more restaurants than we did six years ago. It would have been very, very difficult to go all the way back to square one. Instead we’ve come up with a way that is a hybrid approach and satisfies everybody.

SDE: What has the feedback been like recently? Does everybody like the new Original Fish Taco?

RR: Not everybody, trust me. We get instant feedback from our guests via the Web. I get maybe 50-60 comments a day and I’ve been reading a few comments where people say they want the World Famous Fish Taco back. Like I said, food is very subjective and I understand that. A lot of consumers are resistant to change and they like things a certain way. But, we’re making a bet that people are going to like the new taco much more than that way it was.

SDE: By bringing hand-battering back into the kitchens, the price is increasing 20 cents, do you see this being a problem with consumers?

RR: We’re very careful about taking price increases. But it’s not just the fish taco; we have other commodity costs as well. With the trans-fat free canola oil we use, oil prices have gone up; tortilla prices have gone up. It’s not just the fish taco change that is drawing price increases. And we hope to hold the line for a long time after this recent price increase. Has it been an issue so far? No, it has not. We’re judicial and careful about price increases. We look at the marketplace and what our competitors are doing and I think we’re at a good place with the price increase.

SDE: Is this the only change coming to Rubio’s restaurants?

RR: Actually, we are actually contemplating some changes to the menu. I haven’t told anyone this, but we’re working on taking one or two restaurants – a restaurant in San Diego – that we’ll call our “culinary test store.” Where we can go in and experiment with some recipe changes. Maybe different tortillas, different rice, salsa and get some real-type feedback and see what our guests think. We haven’t had a marketplace lab where we can do some of these things. We do have a test kitchen where we can do more formal testing, but this is about getting into a restaurant, getting new food it in the mouths of our guests and get feedback right away.

Let’s say I come up with a different recipe for one of our popular chicken burritos. Maybe a different marinade or I use cilantro-wine white rice instead of Mexican rice. You’d come in and you buy one as you’re one of our guests and then fill out a survey for us and we’ll compensate you. Then, you try one of the burritos the next day at a regular Rubio’s and tell us which one you prefer. We can do that very easily and by doing it in a restaurant environment it is more realistic. So yeah, we are contemplating some changes. Well, not just changes, let me say enhancements.

SDE: What is it about the San Diego area that makes it a perfect place to sell fish tacos but also to try out new recipes?

RR: Based on my experience 28 years ago when we started, it’s really just the proximity of San Diego to the border and Baja. San Diegans have more of an appreciation for fish tacos, by and large, than any place in the country. Down here, especially when you cross over into Mexico, you’re more likely to come across a fish taco and appreciate that Baja style of food. And if you travel throughout Mexico, like I have, you come to realize Baja cuisine is very different.

It’s not as heavy; it’s lighter. There aren’t a lot of enchiladas, or center-of-the-plate steaks with beans and rice. It’s more about the hand-held food – tacos primarily. It’s about the taco and just a few ingredients: some char-grilled steak or chicken, a little guacamole, some salsa, maybe a little lettuce or cabbage and boom, you’re off and running. That is Baja food and that’s really been what’s driven our menu philosophy for nearly 30 years – delicious, simple food.

Photos courtesy abrowncoat via Flickr.

In honor of the premiere of the second season of Food Network’s “The Great Food Truck Race”, the good chefs at Devilicious are offering a free lunch to the first 100 lunch-goers at noon on Friday, Aug. 19th.  Yes, they will be offering some of their favorite delectables – lobster grilled cheese, fried mac-and-cheese balls with bacon and their strawberry cheesecake sandwich -at no charge to 100 lucky patrons.

But wait! Before you go gallivanting out the door, you may want to know where this feeding frenzy will take place. The only detail we have been given so far is that they will be serving somewhere in San Diego.  To hone in on the exact final location, hungry hopefuls should follow Food Network’s Facebook and Twitter page, as they will be posting location clues throughout the week. And if you still can’t get it, don’t fret -the final location will be tweeted on Friday at 11 a.m., giving you a full hour to beat the rush.

“The Great Food Truck Race” airs on Food Network Sundays at 10 p.m.  Watch San Diego’s own Devilicious battle against seven other food truck competitors in a nationwide race to win the grand prize of $100,000.

For Devilicious’ service schedule and/or menu, please visit: http://deviliciousfoodtruck.com or follow them on Facebook.

Image courtesy of foodnetwork.com

“It all started on a whim,” founder Dyann Manning said.  Armed with a degree from The Culinary Institute of America, she and best friend Repp quit their jobs to open what would soon become the first of 10 gourmet food trucks (including Mexican-Korean fusion, KalbiQ) that serve San Diegans a slew of “twisted comfort food” combinations.  Their most popular dishes include their signature butter poached lobster grilled cheese.

“We are changing the way people think about food truck food by using high quality restaurant-grade food,” Manning said.  Other Devilicious delicacies include the all crab-crab cake, a PB & J with cream cheese & bacon and truffled Parmesan fries.

Hopefully these creative combinations will be enough to win the $100,000 cash prize on “The Great Food Truck Race.”  Eight of the nation’s top food trucks hit the streets of America’s most popular foodie cities in attempts to complete a series of extreme culinary challenges that bring them closer and closer to the grand prize.

Still, it isn’t just the money that keeps Manning so satisfied with what she does.

“Every single day, I wake up and I know that I’m going to work for myself and my family, and every single penny we make is giving my family a better life,” she said.  “At the end of the day, I know I’m doing it for me.”

Since the taping of the show in spring, partner Kristina Repp has decided to pursue other opportunities.  Manning will continue the business with new business partner and husband, Mark Manning.

“The Great Food Truck Race” premieres Sunday Aug. 14 at 10 p.m. on Food Network.

For Devilicious’ service schedule and/or menu, please visit: http://deviliciousfoodtruck.com

Image courtesy of foodnetwork.com

Just saying those words incites salivary glands to moisten with anticipation. Stomachs growl in hope that at least one bite of cheesecake will find its way down the esophagus. And the sweet tooth – well, on second thought, you might not want to alert the sweet tooth about the cheesecake. Who knows what it might do if it gets the hankering for some sweets.

Cheesecake lovers rejoice; Saturday July 30 is National Cheesecake Day. In celebration of its namesake, The Cheesecake Factory is offering dine-in guests “Any Slice at Half Price.” Be warned, with more than 30 flavors from which to choose eating only one slice might not be an option.

Not only will The Cheesecake Factory provide patrons with the opportunity to indulge on half-priced cheesecake, but those who choose to take part in this delicious holiday could also be among the first to try The Cheesecake Factory’s newest flavor: Hershey’s Chocolate Bar Cheesecake.

Uh oh, the sweet tooth just woke up.

Featuring silky smooth Hershey’s Chocolate Cheesecake between layers of moist chocolate cake and ganache, finished with creamy chocolate frosting and chocolate chips, the newest flavor could quickly become a best-seller.

Taking part in The Cheesecake Factory’s celebration of this unofficial national food holiday is not the only way to enjoy a treat that has been around since the era of the ancient Greeks. In fact, in North America alone seven different styles of cheesecake exist, including the uber-popular New York and Philadelphia styles, not to mention the sour cream or lactose-free varieties.

Tradition cheesecake consists of a topping made of soft, fresh cheese, usually on a crust or base made from biscuit pastry or sponge cake. New York-style utilizes a heavy cream and the cheesecake is usually made from cream cheese, eggs and egg yolk to add a richness and smooth consistency. Philadelphia-style, on the other hand, is much creamier and lighter in texture but often richer in flavor.

While most varieties of cheesecake in the United States and Canada use cream cheese, Italy, Germany and Poland each have different, distinct ways to make cheesecake with ricotta cheese, in Italy, and quark cheese in Germany and Poland. Other varieties of cheesecake include Dutch/Belgian-style, Asian-style, which is considerably less sweet than its counterparts, Greek-style, which is called Tiropita, and Swedish-style, called ostkaka.

It is understandable that the ultimate cheesecake fan might not be satisfied just with simple cheesecake. That is why many different ways to enjoy the cheesecake flavor exist. One of the new favorites is the cheesecake martini. Girlydrinks.com lists 16 different cheesecake cocktails, including the FIVE Cheesecake, Apple Cobbler Cheesecake and Key Lime Pie Cheesecake martinis.

In 2007, InStyle magazine listed the Raspberry Cheesecake Martini as one of actor George Clooney’s favorite cocktails.

Whether you choose to celebrate National Cheesecake Day by eating out at The Cheesecake Factory, making your own home-made variety or imbibing a delicious cheesecake beverage, one thing is certain: cheesecake, while delicious, is loaded with fattening ingredients..

No, that should not dissuade you from celebrating on Saturday, but it should urge you to work out on Sunday. According to a CBSNews.com article, a 150 lb. person who eats a 411-calorie slice would have to do 61 minutes of strength training, 52 minutes of biking or elliptical training, 121 minutes of cleaning, or 91 minutes of gardening.

See, not only are there many ways to enjoy eating cheesecake there are also many ways to enjoy shedding the calories after eating cheesecake.

Okay, enough talk already, it’s time to celebrate.

Photos courtesy of The Cheesecake Factory and Zingyyellow via Flickr.

Giada De Laurentiis is a household name, making various television appearances from her numerous Food Network shows, Today Show appearances, as a spokesperson for Bella Sera Wines, and most recently as chef to the royal couple during their visit to California. Despite her celebrity status, she is surprisingly like every other California mom – stretched between work, numerous projects, and her family. In our conversation she explained how she balances it all and where she’s going next.

On Her Past, Present and Future

The Food Network star’s career began with her first show, “Everyday Italian.” Giada would put her culinary expertise to work showing easy techniques to integrate Italian cooking into the lives of Americans. Her passion for food was apparent early on, and continues to shine today.

In the beginning, filming the show was a challenge. She explains, “I was having problems shooting ‘Everyday Italian’ because I felt like I was stuck; I couldn’t move in the homes we were using. It’s also a little weird when you rent a house because the people have to move and you’re in their things. I really wanted to cook like I was at home and be able to go to the pantry and grab something. So we ended up building a set.”

The set of “Giada at Home” is a replica of the kitchen in her home in Malibu; everything from the ocean view to the countertops is just like it would be in her home. “I felt that if we could recreate my house, we would have more stability.”

Stability was surely needed as she and her husband Todd welcomed a beautiful baby girl in 2009. When she got pregnant she realized like many mothers that she had to set her priorities. “I decided I couldn’t add more. I had to keep the projects I had going to see where the new world as a mom would take me.”

Looking down the road, you may see Giada working on projects including children’s programming or animated shows involving cooking. She also wants to begin her travel show again. “This time I’d like to do specials where I can bring my daughter and husband with me to be part of the exploration. At this point, I’m just going to dabble in different areas and see where it takes me.”

One of the natural places that her career has taken her is as a spokesperson for Bella Sera Wines. Not only does Italian food involve cooking with quality wines, but the Italian culture is centered on wine, food and family.

“I got involved with Bella Sera because Stephanie Galo of the Galo family is a good friend of mine. We have a lot in common. Both our families came to this country to start a new life; we have a very similar story and cultural background.”

Giada understands that it is hard to find a good quality Italian wine that is affordable for everyday. “Bella Sera is not too expensive. You can not only cook with it, but actually drink it too. The grapes are all from Italy, so it’s truly an Italian wine.” The wine is also very easy to find says Giada, “They can be found in most grocery stores.”

The combination of Bella Sera and Giada’s food is delicious. Something special happens when you add wine to a recipe. “I feel like it really brings the Italian culture together. It’s about the Italian experience, and that’s truly what I try to sell. It’s what they try to sell too. We teamed up to sell the whole package.”

On Balancing Family

Giada is always working on one project or another; when we spoke to her she had just published her most recent cookbook “Giada at Home” and was in the middle of filming her TV show by the same name. She feels the constant demand of work and family and tries her best to spend time with her 3 year old daughter Jade as much as she can.

“Work can be a bit hectic, but we make it work. During the week I leave the house before 6 a.m. and I get home when Jade is already asleep, so I barely get to see her. When I’m away on weekends I try to get home in time to see my daughter so I can put her to bed.”

Not only does Giada make time for her family, but in the age of processed foods and growing obesity in children, she is paving the way for healthy eating for kids. Giada shows first hand how children can be introduced to healthy eating from an early age.

“We underestimate what children really like. If you start feeding a kid something when they’re really young, it doesn’t take long for them to get used to it. There are people working night and day to make sure those fast food burgers taste a certain way. There’s a sugar/salt component that they put in there that drives your taste buds insane and you get addicted to it. But if you start kids on fresh foods, the other stuff they eat it doesn’t taste as good.”

Although her daughter Jade enjoys many foods that kids her age may have never tried, that doesn’t stop her from being picky from time to time. “Sometimes she will look at broccoli and say, ‘I don’t want that.’ Or her tastes change, so I adapt with her.”

Favorite Foods to Eat and Cook

Giada’s favorite foods include Neopolitan pizza, the flavors of fresh pasta, fresh tomatoes, and olive oil. “I like lighter food,” she says. Giada is both Roman and Neopolitan, which explains her love of fresher flavors. She explains that “Northern Italian food is very influenced by Germany and France, so the food is heavier and based in tomato sauces, soft cheeses, and lots of meat. Central Italy does a lot with stuffed pastas. The coasts do a lot with fish.”

“There’s a lot of lemon in my food, with is the California influence. I like light, clean, visually stimulating food that’s vibrant rather than heavier cream sauces cooked for a long time.”

One way to add some fresh flavor to food is by cooking with wine.  “While Pino Gricio is one wine I use the most for cooking, Bella Sera has a chianti that’s very good. My favorite is actually the Moscato, especially in the summer time because it tastes like peaches and apricot. It makes me think of Capri in the summer. It brings back all the memories from growing up. That’s something I want to share with people.”

When it comes to cooking this summer, Giada likes to incorporate what’s fresh for the season. For the summer you can look forward to fresh tomatoes and basil along with fresh fruit like peaches, nectarines, cherries, and apricots.

“All of these fresh fruits also go so well with the Moscato wine from Bella Sera. It hs so many flavors of the season that it makes a perfect summer wine. Really perfect.”

Read more about Giada in the Entertainer’s latest interview.

For Dinner:
Piadina with Fontina and Prosciutto

3½ cups all-purpose flour, plus more for dusting
½ teaspoon baking soda
Fine sea salt
½ cup (1 stick) unsalted butter, cut into ½- inch pieces, at room temperature
2 tablespoons olive oil
1 (15-ounce) container (2 cups) whole- milk ricotta cheese
2 teaspoons grated lemon zest (from 1 to 2 lemons)
Freshly ground black pepper
3 cups (6 ounces) grated Fontina cheese
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

Combine the flour, baking soda, and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add up to 2/3 cup water, until the mixture forms a dough around the hook.

Transfer the dough to a lightly floured work surface and knead 5 minutes, or until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium- high heat or preheat a gas or charcoal grill.

On a lightly floured work surface, roll out each piece of dough into an 8- to 10- inch circle, about 1/8 inch thick. Brush each circle with olive oil. Grill for 4 minutes on each side. Remove the piadini from the grill and let cool slightly.

Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with ½ cup of the ricotta mixture. Sprinkle with the Fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil. Pair with Bella Sera Pinot Grigio.

Reprinted from Giada At Home by Giada De Laurentiis. Copyright © 2010. Published by Clarkson Potter/Random House, Inc.

For Desert:
Ricotta with Honey and Raspberries

1 pound ricotta cheese
1 tsp sweetened cocoa powder
1 cup fresh pear
2 Tbsp honey
2 biscotti cookies

In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the
ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.

Pair with Bella Sera Moscato for a real treat.

Recipe courtesy of Giada De Laurentiis
Show : Everyday Italian “Weeknight Dinner”

It recently tied for Best Cookbook, by the San Diego Book Awards Association, in the 17th annual San Diego Book and Writing Awards. Rossman is involved in food activism and advocacy in San Diego and, through his book, hopes to place focus on that as well as the importance of local farming.

The Chef owns his own bistro here in San Diego, Terra American Bistro, which is located in the East College District on 71st and El Cajon Blvd. His menu includes organic fruit and vegetables, fresh from local farmers, and meat from ranchers who practice humane animal husbandry.

SD Entertainer has been privileged with the opportunity of interviewing  this brilliant advocate and chef. He has provided for us great insight on his story and his book’s story on cooking, local farming, and life. We give you his voice:

SDEntertainer: How long have you been cooking professionally?

JR: Basically since I was 14.

SDEntertainer: What inspired you to cook and become a Chef?

JR: My dad has a restaurant and I started there when I was 12. Kind of grew up in the food business for about 6 years. Got out of food business and into the hotel business for a few years. Then just kind of migrated back to food.

SDEntertainer: So you learned to cook through your dad?

JR: Actually it really wasn’t him. He wasn’t the cook per say. He was just the restaurant owner. Showed me how to do Deli sandwiches and wash dishes. Kind of showed me the ropes of the restaurant business. I kind of learned how to become a Chef on the job. Just working with different people. Reading a lot of magazines. Watching TV. Basically self-taught.

SDEntertainer: What has been your favorite dish or recipe to make?

JR: That’s a good question. I don’t know. I mean there are hundreds and hundreds over the years. One of my most favorite ones was doing a beer seared Salmon. Kind of like a Gravlax. Searing Salmon with beer and then serving it with smoked onion flan. Some of my favorite dishes come from experimentation and doing things for special projects. Not just a restaurant.

SDEntertainer: What inspired you to write your cookbook, “Terra’s Table”?

JR: I’ve been working a lot with a school garden. The principal had come to me. She actually visited the restaurant over in Hillcrest and introduced herself. She told me that she was a principal of Central Elementary School and she had a garden. She didn’t know what to do with it and she wanted to start an advisory board. So I started working with kids. I had started seeing and wanting some change to school food. So I have been with the County of San Diego. I have been working with certain organizations in town of their sect to try and change school food. I have been doing things at farmers markets, going to farmers markets big on local farms. Just kind of found out a lot of information about school gardens. About local farms and really wanted to write a book to let people know what was here in San Diego. A lot of people don’t really know that we have over two thousand farms in San Diego. A lot of people don’t know that San Diego was awarded a $16 million grant to help fight child obesity. So there was a motivation to try and let people know what was happening. There was a motivation to try and give easy recipes. Great photography. Wine and beer pairings. Just all came together. I wasn’t actually looking into writing a book. It was just the right time. I found somebody and they found me at the same time. A local publisher, Chef’s Press. That was good timing.

SDEntertainer: What kind of recipes does your cookbook specialize in?

JR: Mostly the stuff that we do here at the restaurant. Contemporary American using different produce throughout the book. The book is organized by different produce, fruits and vegetables. Different types of fruits: tree fruits, vine fruits, and vegetables, avocados, alliums, which are onion in the onion family. Some different recipes that have a characteristic in that genre.

SDEntertainer: Why did you sect certain recipes over others for the book?

JR: A lot of recipes I had already made at one point. Others from cooking classes. The book project was a really quick turnaround. It’s an expedited project. Instead of taking one to two years, it only took six months.  So I really had to find things that would expedite the project. Having recipes that were already done or half done really helped. So I had to look through all the recipes I had already written that coincided with those chapter headings.

SDEntertainer: How does it feel having it tie for first in the 17th annual San Diego Book and Writing Awards in the category Best Cookbook?

JR: It feels great. I really like that. Like I said, we put together a really good product in six months. I had a really good team. The publisher being local I know helps immensely. A lot of my friends that have written cookbooks send their draft to a publishing house and then they don’t hear back for a year or two.  Most of the time it’s completely different. You don’t have any say so in how it looks, what fonts, where the pictures are. So I had a lot of say so in the outcome of the book. I think that helped a lot.

SDEntertainer: Would you mind explaining more on the Terra American Cuisine?

JR: It’s basically Contemporary American cuisine just done Bistro style. By that I mean food that’s approachable on a daily basis. A lot of restaurants’ chefs that use same techniques, similar techniques, put out food that you wouldn’t consider dining on a daily basis. So the food that we do is a little bit more rustic. A little bit more approachable. Things that people would consider eating on a daily basis. We use the farm to table technique. That approach with the locals, using as much local produce as possible. I have my own herb garden here at the restaurant. We’re starting to grow our own tomatoes and vegetables on the roof. I got micro-garden now. Got my own garden here. They are all sustainably in season. Have hormone free beef. Cage free Chickens and eggs. We’re Eco-friendly. We recycle. We’re trying to start a composting program. We’re trying to do our part. That’s for sure.

SDEntertainer: What dish has been your patrons’ most recommended?

JR: One of the biggest is the Braised Pot Roast. That one and the Lobster Mac ‘N Cheese. Those are kind of tied. I’ve had Lobster Mac ‘N Cheese on the menu for about 10 years now. Those two are probably tied for the first for the most recommended entrees.

SDEntertainer: What do you like about organic food?

JR: For produce, I like local produce here in San Diego County and South Riverside County. As I wrote in my cookbook it’s a proven fact that if you eat…even with beef, milk, cheese, and everything … it’s a proven fact that if you eat or ingest products that are grown or harvested in your own environment then you’re less likely to have allergens and less likely to get sick. Just because you’re used to your environment. If you’re buying things from Chile, Mexico, there’s different soil content, there’s different allergens in the air, in the beef, the chickens, what have you. So I like that fact. I also like the fact that organics is true, it’s whole, it’s natural. Never use pesticides and growing compounds. And generally they have better flavor.

SDEntertainer: How did you make all these ties with the local farmers and ranchers?

JR: Some chef friends of mine put me in contact with a few. I called some people, some distributors in the produce business that buys from local farms. Just started calling and emailing. Went out to some of the farms for R&D for the book. We interviewed some farmers. Got their stories. We profiled some farms in the book. It was fun. It’s nice to know where your food comes from.

SDEntertainer: What do you like best about San Diego?

JR: In the food business and the produce business it’s nice because it has such a temperate climate that anything grows. Most anything. Most things grow year round. I grew up in San Diego. I like the people. I like the fact that there’s room to grow, as far as culinary speaking. San Diego has always been known as having less than great chefs and food. So we have that stigma. So it’s nice to be a part of something that’s growing and sharing with the rest of the world that we too have great food. It’s not just fish tacos and border food.

Photos courtesy of Terra American Bistro and Chef Jeff Rossman

Basic Dessert Wine Ice Cream Recipe

YIELD: Makes 4 or 6 cups
COURSE: Desserts, Ice Cream/Sherbet

Ingredients

1 1/2 cups low-fat milk
1 1/2 cups half-and-half (light cream)
3/4 cup sugar
Flavoring (choices follow)
3 large eggs
Wine (choices follow)

Preparation

1. In a 2- to 3-quart pan, mix milk, half-and-half, and sugar. Stir often over medium heat until mixture just begins to steam and bubbles form at pan edge.
2. In a bowl, whisk about 1/3 of the hot milk mixture into eggs, then return mixture to pan. Cook, stirring, until custard is thick enough to coat a metal spoon with a smooth, velvety layer, about 20 minutes. Immediately, set pan in ice water and stir often until custard is slightly cool, about 10 minutes, or until cold, about 30 minutes. Or cover and chill cool custard at least 3 or up to 24 hours.
3. Mix wine with custard and pour into a 1-quart or larger ice cream freezer container (self-refrigerated or frozen cylinder, or use 8 parts crushed ice to 1 part salt).
4. Freeze according to manufacturer’s directions or until dasher is difficult to turn. Serve ice cream soft-frozen. Or, if making ahead, pack ice cream in a freezer container and freeze airtight up to 1 week.

Flavoring and Wine Choices:

Orange Muscat ice cream with bittersweet chocolate: Add 2 teaspoons grated orange peel to milk mixture before heating. To chilled custard, add 1 cup Orange Muscat wine. When mixture is partially frozen, add 4 ounces finely chopped bittersweet or semisweet chocolate, then continue as directed. Makes about 6 cups.

Per 1/2-cup serving: 198 cal., 39% (77 cal.) from fat; 4.1g protein; 8.6g fat (4.6g sat.); 27g carbo (0g fiber); 45mg sodium; 67mg chol.

Port ice cream with cinnamon and vanilla: Add 1/2 teaspoon ground cinnamon and 1 split vanilla bean (about 4 in. long) to milk mixture before heating. Remove vanilla bean from chilled custard; scrape seeds free and return them to custard along with 1 cup port. Freeze as directed. Makes 4 cups.

Per 1/2-serving: 230 cal.; 31% (71 cal.) from fat; 5.2g protein; 7.9g fat (4.3g sat.); 27g carbo (0g fiber); 68mg sodium; 100mg chol.

Cream sherry ice cream with double ginger: Add 1 tablespoon minced fresh ginger to milk mixture before heating. Pour chilled custard through a fine strainer into a bowl; discard ginger. Stir in 1/2 cup cream sherry and 1/3 cup minced crystallized ginger. Freeze as directed. Makes 4 cups.

Per 1/2-cup serving: 241 cal., 29% (71 cal.) from fat; 5.2g protein; 7.9g fat (4.3g sat.); 34g carbo (0g fiber); 73mg sodium; 100mg chol.

Thanks to myrecipes.com and snooth.com for this delicious recipe.

The group was recently winner of the title “Best Brewery” by the San Diego Chapter of the California Restaurant Association (SDCRA) at the association’s annual Gold Medallion Banquet. This has been the third year in a row they have won the title over all other breweries.

According to Brewbound News, among the competitors that battled their brews against Strauss’s were finalists Stone Brewing Co. and Ballast Point Brewing Company. The banquet was a huge success and was sold-out. Many of the attendees include local politicians, restaurant and hospitality members and even the Mayor of San Diego Mayor.

Karl Strauss is famously known for its expert brewing. The Los Angeles Commercial Beer Competition has even given them an honorable mention.

The beers that have given the company the most recognition and victorious wins have been their famous Red Trolley Ale, Tower 10 IPA, Blackball Belgian IPA, Whistler Imperial Pils, Minden Maibock, and a few others. The company has the majority of the winning beers available year-round both in bottles and on draft. Recently, Karl Strauss Brewing Company has brought home 8 more medals now from the California State and San Diego Beer Festivals.

Their famous Red Trolley Ale has already been proven to be unstoppable as it wins for them another medal, this time in gold. The company was awarded the gold medal for it at the San Diego International Beer Festival over 150 other breweries that competed. It has had previous success last year as well. In 2010, the Red Trolley Ale captured two gold medals from the World Beer Cup and the Great American Beer Festival, Silver at the L.A. County Fair, and Bronze at the San Diego International Beer Festival.

This year Karl Strauss is gaining lots of success for its beers. They have even gained a huge victory at the California State Fair Commercial Competition where each the seven beers entered proved triumphant in receiving either a medal or honorable mention. Karl Strauss’s Brewmaster, Paul Segura, stated in the company’s press release, “This has already been an exciting awards season for us, and these additional wins give us a lot of energy as we gear up for the busy summer season.”

Let’s hope that they gain even more victories in the months to come. Wonder what new delectable brew will bring them another medal.

Photos courtesy of Karl Strauss Brewing Company

So whether you are having a dinner party or a backyard BBQ or a picnic at the beach, why not serve watermelon, a sweet, delicious, and nutritious way to snack without losing that physique you’ve been working so hard for.  Here are some tips on how to pick, store, and enjoy summer’s favorite fruit.

TIPS on Picking Watermelon:

• Look for a watermelon that has bright skin, is firm, symmetrical, and free of cuts
• A ripe watermelon should feel heavy for its size, as the ripest ones contain more than 90% water
• The watermelon should not be narrower on one end or misshapen, as this could mean it grew in fits and starts
• The underside should have a creamy yellow spot from where it sat on the ground and ripened in the sun – rather than being picked early
• Position the melon two inches from your ear, thump or tap it with your free hand.  If not ripe enough, it will sound solid; if too ripe, it will sound thick; if perfect, it will resonate as hollow

TIPS on Storing Watermelon:

• Keep them a bit cooler than room temperature and refrigerate only for a few hours.  While refrigeration keeps them from rotting, it alsodegrades both flavor and texture, characteristics that start to deteriorate as soon as watermelons are picked.
• Cut watermelons should be wrapped in plastic before refrigeration to preserve their taste without absorbing odors from other food

IDEAS on Enjoying Watermelon:

• Ice Cubes:  Freeze watermelon juice in ice cube trays to add to lemonades or fruit punches or even water
• Popsicles:  Stick a popsticle stick into a watermelon wedge, dip into sugar and freeze
• Soup: Take a spin on your preconceived notions of hot, salty soup with a chilled, sweet watermelon soup(Find Recipe HERE)
• Bowl: A great idea for impressing guests at a dinner party.  Scoop out the red fleshy bits with a spoon and save the shell to use as a bowl for fruit salad.
• Cocktails:  Blend with your favorite cocktails or garnish on the side to add a new and summer-y hint of flavor
• Grilled: Spread honey or lime on top and throw slices of watermelon on the grill to really bring out some unique flavors! Or for a simple salt and pepper recipe, see HERE
• Kegs: Indeed, the ultimate party pleaser.  For a How-To Video, go: HERE

Images by Kirti Poddar and babasteve via Flickr

Don’t forget you can make the soup a couple of days in advance up to the point of adding the asparagus. Then just store it covered in the fridge. When ready to serve, bring the broth to a boil over medium-high heat, add asparagus, and follow the rest of the instructions. And if you don’t particularly like the egg ingredient, change it up by adding one 15-ounce can butter beans or lima beans, drained and rinsed instead.

Try this recipe from“The Lazy Gourmet: Magnificent Meals Made Easy” and let us know what you think!

Garlic Soup with Asparagus and Poached Eggs

Serves 2

• 2 tablespoons olive oil
• 2 small heads garlic (about 20–22 cloves) cloves separated, peeled, and smashed
• 6 cups low-sodium chicken or vegetable broth
• 1⁄2–1 teaspoon kosher salt (depending on the saltiness of your broth)
• 1 pound asparagus, woody ends snapped off, cut into 1-inch lengths
• 2 large eggs
• freshly grated Parmesan cheese for serving
• freshly ground black pepper for serving

Heat oil in a stockpot over low heat. Add garlic and cook, stirring occasionally, about 10 to 12 minutes, until just barely beginning to turn golden brown. Add broth and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 60 minutes, until broth is fully infused with garlic flavor.

Remove garlic cloves with a slotted spoon. Taste, and add additional salt if needed. If more garlic flavor is desired, mash 6 to 8 (or more) of the cooked garlic cloves with the back of a fork and stir into the broth. Raise heat to medium-high and bring to a boil. Reduce heat to medium, add asparagus, and cook about 3 minutes.

Crack the eggs into the soup. Simmer the eggs and asparagus in the broth for 4 minutes more, until asparagus is tender and egg is poached but the yolk is still runny. Ladle the soup into two bowls, placing one egg in each. Top with freshly grated Parmesan and freshly ground pepper, and serve immediately.

Serve it with toasted rustic bread, such as walnut levain or whole wheat sourdough.

Special thanks to Robin Donovan and Juliana Gallin, authors of “The Lazy Gourmet: Magnificent Meals Made Easy” for this delicious recipe.

Are you fan of Beer & Sake? If you answered yes, then you don’t want to miss out on the 9th Annual Beer & Sake Festival on Thursday, June 23, 2011 at the San Diego Marriott in Del Mar.

Hosted by The Japan Society of San Diego and Tijuana (JSSDT), The Beer & Sake Festival will have over 100 different drinks from 22 Beer & Sake companies along with 13 restaurants providing delicious appetizers.  The event will showcase imported Japanese beers and local microbrews, different styles and quality levels of sake. In addition, some of San Diego’s most talented chefs will be providing delicious appetizers!

Participating restaurants will also be facing off in a, “Best Appetizer” contest. You’ll get to taste the culinary creations from: Harrah’s, The Marine Room, Shimbashi Izakaya, Harney Sushi, Opera, Top of the Market, Sear Sucker, Alchemy, Sea Rocket Bistro and more.  Some of the participating breweries are Lightning Brewery, Sapporo, Asahi Beer U.S.A., Inc, Fontana Trader LLC, Trumer Pilsner and Kirn,

Beer, Sake, and appetizers, what more can you ask for? What about a live performance from the San Diego Taiko. Taiko means “drum” in Japanese and performances can last between 5 and 25 minutes. The community group is very passionate about performing Japanese Taioko drumming for the San Diego community. If you want to take a sneak peak click on the link.

All proceeds support JSSDT’s educational programs that build bridges between the people of Japan and the San Diego/Tijuana region, including language competitions, internships, educational exchanges, and sports exchanges.

Admission is $40 for JSSDT members and $60 for non-members. Tickets may be purchased here.

For more information check out their facebook page.

To win tickets to the Beer & Sake Festival fill out the form below. Enter by Monday, June 20th at midnight. Winners will be announced Tuesday. Good luck!

And what’s not to like about recipes that are homegrown, delicious, nutritious, heartily satisfying — and are also served up in the finest culinary establishments of The Napa Valley?

By Cakebread Cellars, enjoy this light salad created for the fine-tuned palette and enjoy with a glass of Cakebread Cellars Sauvignon Blancup.

Shrimp, Summer Melon and Arugula Salad with Toasted Almonds and Mint

Serves 4 to 6

• 1 lb. large prawns
• ¼ cup white wine vinegar
• 2 strips lemon peel
• 2 bay leaves, crumbled
• 1 tsp. chili flakes
• 1 T. salt
• 6 ounces arugula, washed and dried
• 2 heads Belgian endive, chopped
• ½ Charentais, Cantelope or other orange fleshed melon, rind and seeds removed
• ½ cup Marcona almonds, chopped
• 2 T. mint, roughly chopped
• 3 T. lime juice
• 1 tsp. honey
• 1 small shallot, minced
• ½ cup extra virgin olive oil
• salt and pepper

METHOD:

1. In a medium saucepan, bring 6 cups of water to a boil with the vinegar, lemon peel, bay leaf, chili flakes and salt. Add the prawns and remove from the heat. After 3 minutes, drain and spread prawns out on a platter to cool. When cool enough to handle, peel, devein and reserve.

2. Combine the arugula and Belgian endive in large mixing bowl. Cut the melon into one-inch pieces. Add to the salad green, along with the prawns, almonds and mint.

3. In a small stainless steel bowl, combine the lime juice, honey and shallot. Whisk in the extra virgin olive and oil. Season with salt and pepper.

4. Pour enough of the dressing over the salad to lightly coat. Gently toss to distribute the dressing. Taste for seasoning and adjust with salt and pepper.

Special thanks to Napa Valley Culinary Experts for this tasty treat! For more information on The Napa Valley and its culinary traditions and offerings, please visit http://www.legendarynapavalley.com.

The Entertainer was given the opportunity to chat with Kevin Roberts himself, and learn more about the San Diego “Food Dude.”

The Entertainer: You have come to dominate the food business with a diverse reach through your several restaurants, TV appearances, cookbooks and radio.  What inspired you to enter the food and restaurant industry and become “The Food Dude?”

Kevin Roberts: I’m always moving forward.  I was raised by single mom and grandma who taught me that the “Early bird gets the worm.” I’m a workaholic and love doing what I do.

The Entertainer: Your cookbooks Kissing in the Kitchen: Cooking with Passion and Munchies: Cook What You Want, Eat What You Like both make cooking accessible to men and encourage them to take charge in the kitchen.  Is this an issue you struggled with before becoming a chef?

Kevin Roberts: I grew up hanging out with friends at our backyard barbecues.  We would use food and cooking as a bonding experience and had a lot of fun.  My newest cookbook, The Hungry Guy, brings young adults back into the kitchen.  It’s coming out later this year.

The Entertainer: What inspired the recipes in Kissing in the Kitchen and Munchies?

In Munchies I talk about eating healthy while in college. Bring romance back to the kitchen. I speak at 30 colleges a year promoting healthy cooking and eating while you’re young.  It’s all about enjoying your company and getting back into the kitchen and not living off of fast food.  Kissing in the Kitchen brings intimacy back to the kitchen. It’s about relating to somebody through food.  Chics love a guy who can cook. Its sexy. It’s a survival type of thing.

The Entertainer: You have many sauces and flavors used in your tavern wings recipe:  far-east sauce, atomic sauce (with franks red hot), and your famous tavern sauce.  Will there be a mustard flavored wing?

Kevin Roberts: We have mustard wings with homemade honey mustard served with chicken fingers at East Village Tavern and Bowl.  I created tavern sauce by mixing the 1964 original Frank’s Red Hot sauce with Cattleman’s BBQ sauce.  At home, you can use any kind of sauce you like. I like to keep it simple with bold flavors.

The Entertainer: Tell me about the new tavern wing eating contest you will be hosting at East Village Tavern and Bowl.  When will the contest take place? And who can compete?

Kevin Roberts: It will take place July 17 after the Padres vs Giants game at around 5 pm.  It’s free and open to the public.  We will have some really good prizes for the winners.  The tavern wings are the most popular food item at all my restaurants.

The Entertainer: How are those wings cooked?

Kevin Roberts: You boil them in your favorite beer for about 10 minutes, then throw them on the grill to finish.  A lot of the fat is boiled out of the wings and grilling keeps the flavors intact.  Then cover them in your favorite sauce.

The Entertainer: What projects are you working on next?

Kevin Roberts: I’m opening a new restaurant in NYC and my new book, The Hungry Guy, comes out at the end of this year.

The Entertainer: Good luck with everything and thank you for taking the time to talk with us.

Kevin Roberts: Munch On.

East Village Tavern and Bowl is located on 9^th and Market near Petco Park and features flat screen TVs, 12 bowling lanes and a huge dining area open until 2am.

Roberts has appeared numerous times on national TV including the Today Show, CBS The Early Show, Better TV and more. He is a frequent contributor to Sirius/XM Radio and is also the author of two cookbooks, Kissing in the Kitchen: Cooking With Passion and Munchies: Cook What You Want, Eat What You Like. Roberts also speaks at different universities across the US in his College Lecture Tour giving fun facts on healthy eating and sharing recipes with live cooking demonstrations.

Created by CIA Chef Adam Busby, Director of Education and Certified Master Chef this recipe is great for a party or just to have on hand when the days are hot and the noodles are cold.

You can also toss in bits of leftover grilled chicken, pork or beef. It may seem cliché, but an off-dry gewürztraminer with gripping acidity would be just the thing for the intriguing flavors of this Asian inspired dish.

COLD ORANGE CHILI OIL NOODLE SALAD

Serves 10

• 2 T. Chili Orange Oil (see following recipe)
• 1 T. sediment from bottom of the chili orange oil
• 2 T. soy sauce
• 2 T. white wine vinegar
• 1 tsp. kosher salt
• 1 T. sugar
• 8 ounces fresh bean sprouts
• 1 lb. very thin fresh Chinese noodles
• ¾ cup finely shredded carrots
• ¾ cup cilantro leaves, plus as needed for garnish
• ½ cup chopped dry roasted and salted peanuts

METHOD:

1. Combine the first 6 ingredients in a small bowl and whisk to combine. Reserve until needed.

2. Bring a large pot of salted water to a boil over high heat. Place the bean sprouts in a small colander that can be submerged into the pot. Submerge the bean sprouts in boiling water for 15 seconds. Drain and shock in ice cold water until completely cool. Cover with ice-cold water and reserve in the refrigerator.

3. Bring the water in the pot back to a boil. Gently untangle the noodles and drop into the boiling water. Cook, stirring occasionally, until just al dente, about 2 minutes. Drain, shock in ice water until completely cool, and drain well again. Place the noodles in a large bowl in refrigerator.

4. Just before serving, re-whisk the dressing, add to the noodles and toss well to coat, gently separating the noodles as you toss.

5. Drain the bean sprouts well and add to the noodles, along with the carrots, cilantro leaves and 6 T. of the peanuts. Toss well, taste and adjust the seasonings. Place the noodles on a platter and garnish with additional cilantro leaves and the remaining 2 T. of chopped peanuts.

Chili Orange Oil:

You’ll have extra oil but it keeps in the refrigerator for at least a week. Use as a vinaigrette, to make an orange mayonnaise or to create a room-temperature summer rice salad. The combination of peanut oil is great, but you can use one or the other, or a good-quality corn oil.

Makes about 1¼ cups oil

• 1 large orange (10 ounces)
• 1 to 2 T. dried red chili flakes, depending on desired hotness
• 2 T. Chinese black beans, roughly chopped
• 1 tsp. minced garlic
• ½ cup canola oil
• ½ cup peanut oil
• 2 tsp. toasted sesame oil

METHOD:

1. Peel the orange, trying to get as little of the pith as possible. Mince the peel and reserve the orange for another use.

2. Combine the peel and the remaining ingredients in a small, heavy saucepan. Bring the mixture to simmer over medium heat and adjust heat to keep at a very gentle simmer. Cook for 15 minutes, stirring occasionally. Cool and store in a covered container, refrigerated.

Special thanks to Napa Valley Culinary Experts for this tasty treat!

For more information on The Napa Valley and its culinary traditions and offerings, please visit http://www.legendarynapavalley.com.