Edible San Diego Baked Goods Issue 27 WINTER 2014

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Good food. Good drink. Good read. • No. 27 • Winter 2014

Baked Goods Chef Christian Graves Gluten-free Baking Tips Girl Next Door Honey Dallmann Chocolates OB Warehouse Prager Brothers Bread SD Wine Guru Gary Parker Pastry Chef Donna Antaloczy

Winter 2014



Two Cents


Just sprouting


Local talent: Christian Graves


Kitchen know-how: Gluten-Free baking tips from Sugar & scribe


The good earth: girl next door honey


resources & advertisers


farmers' markets



Gourmet Chocolatier Isabella Knack gets back to her beginnings


OB Warehouse: Repurposed space & global eats


Gluten-Free PB&J Cookie Cups


Seasonal power ingredient: Grapefruit adds Zing


Sustainable Santa: Jolly old elf encourages healthy lifestyle


Sage advice from san diego wine guru gary parker


The Prager Brothers go back to basics to create Artisan breads


Pastries in Curious places: Ironside Pastry Chef Donna antaloczy


Photo: Chris Rov Costa Delicious bun from Bake Sale

{Two Cents} Having your holiday treat and eating it too! What is a holiday season without delicious cookies and breads? The smell of freshly baked treats takes me right back to my childhood when this time of year was overflowing with goodies. Seems like everyone made special breads and cookies for gifts, parties and family gatherings. To some of us these foods now fill us with all kinds of angst over gluten, sugar, carbs and other food sensitivities (not to mention that extra five pounds). If you're giving them as a gift do you make them gluten free or vegan? Paleo? Can you even make cookies out of almond flour? Or candy out of coconut sugar? Do you worry about the state of your recipient's health? After all, if your friend is diabetic or on a special diet you're not doing them any favors giving them a plateful of iced and besprinkled gingerbread men.

Photo: David Pattison

Many of us just accept that the new year will start off with a diet to make up for seasonal indiscretions. But what about our children? We have to make good decisions for them even though it seems like we should all be let off the leash during this season. But with childhood obesity around 30% and the overabundance of sugary and processed foods everywhere you look, it gives you pause. Are these traditional holiday foods really "treats" —as in something special not consumed daily—when the breakfast cereal­(including that "healthy" granola) Riley Davenport and John Vawter or Pop Tarts you might be giving them could easily have more sugar than the cookie? More fuel for the food-angst fire. Growing up, my mother always put an orange and some walnuts in our Christmas stockings. Sounds rather quaint and idyllic, but my sister and I never appreciated it. After all, the oranges weren't special to us—we had them every day. They were special to my mother though—she grew up in Illinois where oranges in the winter were precious treats. But we children wanted all the goodies we were not allowed except on special occasions. Perhaps it's not so bad to just throw caution and food worries to the wind and indulge ourselves with wild abandon for a few months. We can make resolutions for next year and have whatever we want now; however this season is an opportunity to reassess what we eat every day and make more conscious, healthful decisions while not necessarily guilting ourselves over every cookie, truffle or slice of sweet bread. I'll certainly be making treats for my family. I'll try the gluten-free recipes in this issue in deference to food sensitivities around here, but you can bet this holiday season will be fragrant with the smell of freshly baked cookies and pie!


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Riley Davenport Good food. Good

drink. Good read.

Do it yourself

Accursio Lotà | Can Those Toma toes! School Garden of the Year Winn ers Ramona Gold Ten DIY Easy Food s Whole Earth Acres Nursery San Diego Born & Raised

• No. 26 • Fall 2014


Katherine Belarmino Edible San Diego Chris Rov Costa P.O. Box 83549 Laurie Delk San Diego, CA 92138 Aaron Epstein 619-222-8267 Caron Golden info@ediblesandiego.com Brandon Hernández ediblesandiego.com Erin Jackson ADVERTISING Kay Ledger For information about Susan Russo rates and deadlines, Leah Singer contact Judy at Matt Steiger 619-820-1346 PUBLISHERS jcwarfield1@gmail.com Riley Davenport or call 619-222-8267 John Vawter No part of this publication may be EDITOR used without written Riley Davenport, permission of the Executive Editor publisher. © 2014 Britta Turner, All rights reserved. Managing Editor Every effort is made to COPY EDITORS avoid errors, misspellings and omissions. If an error Doug Adrianson comes to your attention, John Vawter please let us know and accept our sincere apologies. Thank you.


Same lower rate per issue, more issues! We'll be publishing an issue every two months starting in March 2015. Get six issues a year of Edible San Diego delivered to your door, each one filled with recipes, thought provoking subjects and the stories of our farmers, ranchers, fishermen, chefs, winemakers and brewers.

edible Communities 2011 James Beard Foundation Publication of the Year

COVER PHOTO Chris Rov Costa

No matter how you mix it, my handmade vodka beats those giant “imports” every day.

Wine Enthusiast RATINGS



FIG MARTI N I created by:


★ 2 ½ oz. fig-infused Tito’s

Handmade Vodka (recipe below)

★ ¼ oz. dry vermouth

Shake ingredients in a cocktail shaker and strain into a martini glass. Garnish with a fresh fig slice or one of your infused figs. FIG INFUSION: In a non-reactive vessel (glass, ceramic or hard plastic) combine a 1-liter bottle of Tito’s Handmade Vodka with ¾ lb. dried Mission figs. Cover and allow to infuse for at least 48 hours, then remove the drunken figs (but don’t throw them away... they’re great for snacks!). If the fig flavor is too strong, simply add more vodka to soften the taste.

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{Just Sprouting} Bake Sale: Not Just for Fundraisers Downtown’s East Village has a sweet new neighbor: Bake Sale Café & Bakery. Owner Terryl Gavre, of Café 222 fame, says, “I just want people to walk in and see things they can relate to, things their mom and their grandma baked.”

Photo: Chris Rov Costa

Which is why you’ll find humble favorites like snickerdoodles, sticky buns and lemon bars at humble prices ($1.50 to $3.50 for baked goods and $6.25 to $7.50 for sandwiches). The hand-formed breads ($9.95 for a three-pound loaf ) include a light deli rye, a peasant loaf and a gluten-free brioche sandwich loaf, which are the foundation for a dozen hot and cold lunchtime sandwiches. All baked goods are handmade daily, many from family recipes inherited by both Gavre and pastry chef Kathleen Shen. Shen considers a few of the items on the menu labors of love, such as the croissants, which take three days to make from start to finish.

Kathleen Shen serves up handmade baked goods.

“I know how much work goes into them. When they turn out beautiful, all perfectly flaky and golden, it makes my heart go pitter-patter.”

Paired with a steaming cup of coffee (from local roaster Café Moto), it may just be the ideal afternoon pick-me-up East Villagers have been looking for.

There are many baked goods that will make diners’ hearts pitterpatter as well, such as Shen’s caramel pretzel bars, homemade PopTart and chocolate chip cookies.

Bake Sale Café & Bakery 815 F St., San Diego, 92101 619-515-2224 BakeSaleBakerySD.com Open daily from 7am to 3pm Lunch offerings include house-made sandwiches, soups and salads.

“I’ll tell you the secret to a great chocolate chip cookie,” she says. “The dough has to sit for at least 24 hours before it’s baked. That will properly hydrate the flour. And that’s how you get that crispy outside and soft center … and caramel-y, nutty flavor.”

San Diego Grown 365 Makes Finding Local Easy As far as having fresh, delicious food all year long goes, we San Diegans have it made. We have more farms than any other county in the U.S. and one of the longest growing seasons in the country. Those of us interested in healthier food, sustainability, community support, and preserving the rich diversity of our agricultural options choose to purchase locally grown and raised food when we have the choice. But it’s not always easy to know what your local options are. San Diego Grown 365 program to the rescue! This program makes the choice easy by clearly identifying local growers and the businesses that source from them—just look for the bright red 365 certification 4

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mark. Members have bragging rights and consumers find it easier to buy local products. Win win. Producers: Join up! It’s FREE and gives you tools to market to your target audience. Retailers and Restaurants: Attract consumers who want to buy, eat, and support local. It’s FREE to join up! Consumers: Look for the logo and buy local! By buying from the businesses listed here, you know you're getting the best San Diego has to offer all year long. For more information and to sign up go to: www.sdfarmbureau.org and click on the San Diego Grown 365.

~ Susan Russo

Photos: Matt Steiger

Fishermen try to hook local consumers with Dockside Market

Local spot prawns

Since the decline of the commercial tuna industry in the ’70s, seafood culture in San Diego has been in decline. We import tuna from Fiji when a host of delectable species (including tuna) live just off our shores. A California Coastal Conservancy report found that the key to revitalizing commercial fishing was the establishment of fishermen’s markets. San Diego Fishermen’s Working Group, led by Peter Halmay, has been trying to establish a local, land-based fishermen’s market for nearly five years. With the support of Sea Grant at SIO, NOAA, Slow Food and a little help from the press, it has finally come to fruition. Together they have founded Tuna Harbor

Dockside Market, where fishermen sell their weekly catch directly to the public. The new market is located on the pier north of Seaport Village, open Saturdays from 8am to 1pm. The market, managed by Zack Roach of F/V Fish Addiction, features a variety of local, seasonal and impeccably fresh seafood, including rockfish, sole, tuna, crabs, octopus and—a San Diego delicacy—spot prawns. Fish are sold whole, which preserves flavor, freshness and makes for a spectacularly appetizing shopping experience. Halmay cherishes the direct link between fisherman and consumers as the key to sustainable fisheries.

“If I can sell my fish for a good price I don’t have to catch as much, and I can catch the less-stressed fish that processors won’t buy. Small operations—hook and line, or hand caught—are inherently sustainable.” Fish is the last wild food that most people eat, and the United States has adopted some of the strictest regulations in the world. By purchasing U.S.-caught fish, consumers reduce demand for the less responsibly harvested fish flooding our markets. Support your local fishermen by visiting Tuna Harbor Dockside Market but get there early; the good stuff goes fast! TheDocksideMarket.com ~ Matt Steiger

365 Licensees Alchemy Restaurant Bailey Creek Ranch Beck Grove Bellavado Avocado Oil Cactus Star LLC Cape Flower Fields Chuparosa Vineyards Circle JB Properties Coast Organic Farm Connelly Gardens Crown Hill Ranch Dassi Family Farm Dos Gringos Durling Nursery Eben Haezer Poultry Ranch Edwards Vineyard & Cellars Foxy Treats GoGreen Agriculture Golden Hop Farm

Good Taste Farm Hatfield Creek Winery Highland Valley Vineyards Hilliker Ranch Fresh Eggs Hilltop Winery Hometown Farms Hungry Hawk Vineyards Jackie's Jams Kawano Farm Lenora Winery Maggie's Farm Mellano & Co. Mesa Grande Corazon Winery Moosa Creek Nursery Mountain Meadow Mushroom Oro Verde Groves Pages Organics Pamo Valley Winery Rady Children's Hospital

Ramona Ranch Winery Rancho J’Balie Rancho la Paz de mi Corazon Rancho Santa Fe Farmers Market Rock Canyon Vineyards San Diego Seed Company Specialty Produce Star B Ranch & Hop Farm Stehleon Vineyards, Inc. Sundial Farm Supannee House of Thai Suzie’s Farm Terra American Bistro Triple B Ranches Tuna Harbor Dockside Market Vesper Vineyards, LLC Wyatt Oaks Winery Zalinda Farms winter 2014

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Join Edible San Diego publishers Riley Davenport and John Vawter on a week-long journey exploring the regional foods, wines and craft beers of Piedmont in northwest Italy. • EXPLORE the local beverage and food culture • TASTE craft beers brewed by Italian brewers • SAVOR the wines of Barolo and Barbaresco • LEARN about and sample regional cheeses, cured meats, pasta and olive oil • MEET the people who make these wonderful products $2995 per person

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Photo by Leon Smith

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{Local Talent}

Ever the Same Chef Christian Graves Thrives Via Thoughtful DIY Cuisine at Revamped Jsix

By Brandon Hernández Photos by Chris Rov Costa


hen I first interviewed Christian Graves in 2008, he was relatively new to the San Diego restaurant scene, fresh-faced and full of vigor. The latter two still apply, and not just because he’s been blessed with age-defying genes.

toned space, which now sports a modernday craft cocktail program to go with a redesigned bar. The place is completely different. The look needed an update, but one thing did not: Graves’ fresh, seasonally driven, house-made cuisine.

Earlier this year, Jsix, the farm-to-table restaurant at Downtown San Diego’s Hotel Solamar—the ship Graves has helmed for the past seven years—was overhauled. What was once a luxurious, banquetteheavy dining room with disparately quirky interior touches now reflects today’s trends: A communal table sits in the center of the reclaimed-wood-adorned, earth-

“We didn’t mess with the food too much,” says Graves, who did what few toques are able to in the face of a re-concept—achieve the same positive critical acclaim as before such a shift in polarities. The judgmental voices of San Diego continue to proclaim Graves a member of the county’s upper echelon of chefs.

Graves attributes much of his success and consistency to the relationships he’s forged with local farmers, ranchers and artisans since coming to San Diego from the Bay Area many years ago. Back then, he raved about purveyors he’d recently become enamored with, including Chino Farms, Crow’s Pass and Sage Mountain Farms. Today, his stable of provisional allies is far more expansive, as is his knowledge of what Southern California has to offer from season to season. “My appreciation of the region has gotten better in tandem with my understanding of what ingredients will be coming in,” says Continued on page 8 winter 2014

edible San Diego


Graves. “Also, we have been able to work with local farmers on what we are looking for and have built a great relationship with Specialty Produce. My sous-chef, Jared Becker, and I will go into their coolers on Friday mornings and grab a bunch of their Santa Monica Farmers’ Market items and just have fun with them.” Graves and Becker’s fun in the upcoming months includes a good deal of wholeanimal cookery. “We’ll be crafting dishes that are coming from whole legs and are braised down or smoked,” says Graves. “And we’ve sourced a great local goat that is really sweet and not funky at all—it tastes like daisies and sage. We’ll be utilizing that for sure.” Graves notes that it can be difficult to conceptualize dishes for his winter menus given the constant warmth in San Diego. He tends to lean on the hearty sustenance provided by legumes and dark, bitter greens. The latter are what he most looks forward to come the cool season. His favorite way to use them is to make fresh pasta and stuff it with braised greens. It’s right in line with his DIY approach to the kitchen. “We try and make everything in-house, which comes from wanting to explore food and understand why certain cooking methods—fermenting, curing, canning, cheesemaking—exist in the first place. There’s always a reason,” he says. Back home, Graves also crafts his own kombucha, root beer and soft drinks. His is a life devoted to making the most out his two deft and constantly busy hands. As proven by the many smiles his food produces, including the one on his own face, it’s a life well spent.


Chef Graves' recipes on this and page10. Brandon Hernández is a native San Diegan with a passion for the culinary arts and the local dining scene. He has been featured numerous times on the Food Network, regularly contributes to over a dozen national and local magazines, newspapers and online outlets, has contributed to several cookbooks and is responsible for communications at local craft beer producer Stone Brewing Co. Follow him on Twitter at @ offdutyfoodie or drop him a line at brandon@ thebrandonhernandez.com.


edible San Diego

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Black Kale Chopped Salad With Sour Cherry Vinaigrette Serves 4

Hemp seeds

Salad base:

Shaved dry-aged cheddar

2 bunches of Italian dark-leaf kale (spine removed and torn into pieces)

Small croutons

½ cup shaved green cabbage ½ cup shaved red cabbage Dressing: ¼ cup red wine vinegar 1 tablespoon dried cherries ¼ cup extra-virgin olive oil Salt and pepper to taste Extra toppings: Fresh cherries, halved Pine nuts Hazelnuts Pumpkin seeds

For the dressing: Soak the cherries in the red wine vinegar for 30 minutes or as long as overnight. Place in a blender with a pinch of salt and pepper, then purée until smooth. Add the extra-virgin olive oil and blend into vinaigrette. Check the seasoning on the dressing and adjust if needed with salt and pepper. The dressing should be very tart and acidic to help break down the kale and make it more palatable. To assemble: Place all the greens in a bowl and massage the dressing over every leaf. You can do this up to one hour before serving and let marinate. Set aside until you are ready to eat. Add toppings to greens and enjoy as a salad or an entrée!





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Oxtail Ragout with House-Made Pasta Serves 4 2 pounds oxtails (The best place to find these is a local Mexican market or butcher shop. Mainstream grocers would be second choice.) Salt and pepper to taste 2 leeks, diced ½ yellow onion, diced 6 cloves garlic 1 stalk celery, diced 1 bunch thyme 1 bay leaf 1 teaspoon red pepper flakes 1 teaspoon fennel pollen (can be sourced at Whole Foods) 4 cups red wine 4 cups chicken stock or beef stock Season the oxtails with the salt and pepper and set aside. Heat a large flat-bottom sauté pan on the stove. Add a little extra-virgin olive oil and 10

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place the seasoned oxtails inside. Aim to have a single layer of oxtails over the bottom of the pan. Pan sear until golden brown and turn over. When all sides are nicely cooked, remove from the pan and set aside. When the oxtails have been cooked, add leeks, onion, garlic and celery into the pan. Stir for 4 minutes, scraping the bottom of the pan to bring up the caramelized meat drippings (aka fond). Add the spices and cook for 2 more minutes. Take the oxtails out of the pan and deglaze with the red wine. Reduce liquid by half. Add the stock and place the oxtails back in the pot. Cover with foil and place in a 325° oven and cook for 3 hours. Remove the pan from the oven—the meat should fall off the bone. Take out all the bones, leaving the meat in the pan. Discard the bones (or save to make broth) and place all of the sauce and meat in a smaller pot that will go on the range. Turn on low heat and simmer meat, stock and veggies together until it makes a heavy sauce. Skim off the fat that rises to the top and discard. When it looks like a heavy meat sauce you

are ready to add it to the pasta. Pasta recipe 3–4 cups duram flour 4 large egg yolks 2 teaspoons extra virgin-olive oil 1 teaspoon salt Place in a stand mixer with dough hook and blend for 7 minutes. Cover with plastic wrap and allow it to rest for 45 minutes. Roll in a pasta machine until your desired thickness. Hand cut into the desired shape or width. A good rule of thumb is the heavier the sauce the thicker the pasta should be to hold it. Cook pasta in boiling salted water and put into the oxtail ragout. I like to add cooked peas and roasted mushrooms for extra flavor. Coat the whole dish with a heavy hand of Parmesan cheese. If making pasta at home doesn’t interest or suit you, we recommend purchasing fresh, handmade pasta from Assenti's Pasta in Little Italy.

Local | Organic | Hand-Crafted


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Find us at your local Farmer’s Markets including La Jolla | Little Italy | Murietta | Ocean Beach Rancho Santa Fe | Temecula and holiday events


find fresh brussels sprouts this winter at the

hillcrest farmers market / brussels sprouts / ; these leafy green vegetables typically look like miniature cabbages. the brussels sprout has long been popular in Brussels, Belgium and may have originated there. they contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. brussels sprouts are great roasted this holiday season, don’t forget the garlic, and the olive oil. CURRENTLY IN SEASON AT THE HILLCREST FARMERS MARKET

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“I Gourmet Chocolatier Isabella Knack Gets Back to Her Beginnings

was born and raised in this little pastry paradise, which sounds lovely, but it was a curse.”

Some might find this a surprising statement from San Diego’s gourmet chocolatier. But Isabella (Bella) Knack, owner of Dallmann Confections, hated her family’s pastry business and could not wait to leave her small-town Austrian home to create a life in the tourism industry, far away from the world of pastries and chocolates.

By Katherin Balarmino

Bella resented working for her family’s business and wanted freedom to choose how she spent her time. She earned a degree in hotel and restaurant management, moved to San Diego and started working at The Westgate Hotel. After a short time Bella was promoted from working the front desk to managing The Westgate’s small gourmet store. This job would change her life. The producers of San Diego’s music festival Mainly Mozart called the store looking for Mozartkugel, an Austrian confection. Good-quality Mozartkugel is hard to find and was her family’s specialty, so the idea of becoming a chocolatier was born and she flew home for a crash course in chocolate making with her father. Bella—having never baked anything, let alone made chocolate—was captivated when she stepped into the kitchen. “When I started playing around with chocolate voluntarily, nobody forced it on me, I just immediately fell in love with it. I thought it was the coolest thing that this hard block of chocolate all of a sudden becomes liquid and then when we put it in a machine that tempers it, it crystalizes, and it’s shiny, and when you put it in your mouth it has this snap and this aroma. All of a sudden I discovered a whole new world that was so close to me all my life. I had no idea. It opened up my eyes to look at this from a different angle and I loved it.” Bella returned to San Diego and made Mozartkugel for Mainly Mozart. When their partnership ended, she needed to


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Photo: Katherine Belarmino

learn more. She attended a pastry class and took the 15 chocolates produced in that class on a sales call to The Westgate. She made chocolates every day for her one client. Through five years of hard work she gained a clientele and eventually opened a retail store. Dallmann Fine Chocolate Boutique’s flagship store is in The Headquarters at Seaport Village. The shop is on the first floor and twice a month customers can walk up the spiral staircase for chocolate pairings. Chocolate lovers can also join hands-on classes at Bella’s industrial kitchen in El Cajon, where they can learn how to make truffles. Dallmann chocolates are works of art. Bella’s designs are original, created by airbrushing and finger painting molds and using transfer sheets. Bella loves playing with flavors and creating unexpected combinations, like rosewater caramel, lemongrass and mint, cardamom blood orange, hibiscus raspberry, coconut curry and lemon and thyme. Bella uses Felchlin chocolate from Switzerland, a high-quality and sustainable chocolate. To create her unusual flavors, Bella uses local and organic ingredients like lavender and bee pollen, which she purchases from local farmers’ markets. Dallmann chocolates are sold in mixed boxes including traditional, sweet and savory and exotic. Best sellers are the traditional box and San Diego box. A holiday box is also available during the holiday season. Bella believes her chocolates are a luxury product, but one that she has made accessible to everyone. The next time you’re downtown visit Dallmann and experience for yourself real, gourmet chocolate. The satisfying snap and intriguing flavor combinations are sure to have you coming back for more. You’ll be glad Bella got over her distaste for the family business.


Katherine Belarmino writes the travel blog Travel the World (KatherineBelarmino.com) and the travel/alcohol blog Passports & Cocktails (PassportsAndCocktails.com).

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With a menu drawing influence from around the world,

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OB Warehouse: Repurposed space & global eats S

an Diego–based restaurant designer Philippe Beltran, who designed Ocean Beach’s BO-Beau kitchen + bar, Hillcrest’s 100 Wines and the newly revamped Indigo Grill in Little Italy, is committed to sustainable design. Yet sit down and talk with him about his beliefs and creative process, and you’ll find he speaks much more readily of “soul” and “feelings” than “nonrenewable energy consumption.” For Beltran, sustainability is inextricably linked with his design aesthetic, which has been dubbed “industrial chic.” The Paris native proudly asserts that he was raised in Paris’s Left Bank, “the bohemian side of Paris.” The son of an Italian mother and Spanish father, Beltran explains, “I grew up with three cultures. I didn’t really know borders.” This “borderless” childhood coupled with a lifetime of international travel informs all of Beltran’s designs. “I don’t like borders. I don’t like doors. I like open spaces. You see that in my designs,” he says. Indeed, open space is a key design element in one of his latest ventures, OB Warehouse, a casual eatery in Ocean Beach with a globally inspired menu by Executive Chef Amiko Gubbins. Originally, Beltran and owners David and Lesley Cohn planned to name the restaurant The Garage, but as Beltran’s vision evolved he saw it more as an expansive warehouse. “I thought, ‘Of course! This is a chic warehouse.’ It’s like OB: casual, comfortable, creative, bohemian,” he says. 14

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The expansive second-floor 6,000-square-foot industrial space is peppered with vintage items from Beltran’s travels. There are turnof-the-century wooden doors covering an entire wall, light fixtures made from antique door locks and old Beech-Nut coffee cans that have been transformed into candle holders. “Everything you see is repurposed, recycled,” Beltran says, from the corrugated metal flanking the restaurant’s exterior to the interior wooden ceiling beams. “We used recycled everything—materials, bar equipment, light fixtures. Nothing is new,” he says. And it’s this commitment to repurposed materials and found objects that Beltran believes “brings soul to a restaurant.” Take the striking oversized antique wood table located at the end of the restaurant’s central U-shaped bar. Originally used in a shoe factory in Portugal, Beltran spied it inside an office at a furniture store in Atlanta. “It was covered with stuff. I saw a corner of it and thought, ‘I want it.’ It’s so heavy, so beautiful.” Now, it functions as both a service station and a piece of art. Similarly, in the heart of the restaurant is one of Beltran’s most beloved finds, a bisected 1965 Airstream trailer from Texas with a window that connects servers with chefs. “I wanted to create a feeling of fun with the trailer and to transport people, but I wanted it to work [for the staff ] too,” he explains. According to Gubbins, diners are having fun, largely because of the numerous communal tables that encourage people to mingle and

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By Susan Russo Photos by Chris Rov Costa


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Clockwise left to right: Philippe Beltran, the Airstream, comfort food by Chef Amiko Gubbins, repurposed tool handle beer pulls.

Authentic Italian cuisine

share. Indeed, the communal seating directly inspired Gubbins’s menu. She explains, “I’d sit in the space and Philippe would play loud music, and we’d change it up every day. And I’d see how I felt. I envisioned yoga moms with wine, biker guys, hipsters. And I wanted to write a menu that would appeal to all these walks of life.” The result is what Gubbins calls “comfort food with a global thread.” There’s an Asian-inspired kale salad with miso Caesar dressing, a Moroccan spiced flat iron steak with crushed potatoes and Kalamata olive vinaigrette, and a Vietnamese banh mi pork belly flatbread. “Amiko took the food to a higher level than I expected it to be, which is exciting,” Beltran says. Gubbins agrees. “We were hearing from OB residents that they didn’t want another burger joint. I think they’re happy that the food is comfortable yet elevated.”

Food, wine & spirits pairing events Live Jazz Thursdays Patio dining



Dog friendly

Bohemian. Global. Soulful. These are the words that galvanize Beltran. “[Sustainability,] for me, it’s not just about using local foods on a menu. It’s more than that. It’s about making a difference in the environment. Old wood, old metal, when you use it in a new place it becomes art.”


Susan Russo is a cookbook author and freelance food and travel writer. She contributes regularly to NPR.org and has a monthly Get Fresh! column in the San Diego Union Tribune. Follow her at @Susan_Russo on Twitter or email her at Susancrusso@gmail.com.

2820 Roosevelt Road • Liberty Station, Point Loma • (619) 270-9670 • solarelounge.com

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PB&J Cookie Cups Photo: Erin Jackson

By Erin Jackson

PB&J Cookie Cups

These six-ingredient cookies star a classic duo: peanut butter and a dollop of your favorite jam. We love them because the dough is naturally gluten-free (with no specialty flours) and comes together in just 10 minutes. Baking the dough in a minimuffin pan transforms the cookies into elegant two-bite treats perfect for holiday parties or potlucks.

Makes 16 cookies

If you’re not a fan of PB&J, swap the jam for Pacific Beach Chocolate Peanut Butter Spread, Nutella, or marshmallow fluff—all of which are gluten-free.


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1 cup natural peanut butter, such as Pacific Beach Organic Valencia Peanut Butter (see notes) 1 cup light brown sugar, loosely packed 1 large egg 1 teaspoon pure vanilla extract 8 teaspoons jam, such as cherry Jackie’s Jam (see notes) Sea salt or kosher salt for sprinkling Preheat oven to 375°. Cream together peanut butter and brown sugar in a medium-sized bowl. Mix in egg and vanilla.

Shape dough into 16 tablespoon-sized balls. Drop balls into a mini-muffin pan lined with foil or paper cups. Use your thumb or small measuring spoon to make an impression approximately ½ inch deep in the center of each ball. Bake for 10–12 minutes, until the edges of the cookies are lightly browned. Remove pan from oven and sprinkle cookies with salt. Allow cookies to cool in the pan. Remove cookies from pan and fill indentations with jam. Remove wrappers before serving, if desired. Notes: Look for natural peanut butter that contains only peanuts and salt. Some “natural” varieties are made with evaporated cane juice, which will make the cookies skew too sweet.

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Seasonal Power Ingredients: Craft Cocktails and Food Culture

Grapefruit Adds Zing By Laurie Delk Photos by Chris Rov Costa


uicy, mouthwatering, and run-downyour-neck delicious, the grapefruit is one of southern California’s star fruits. Whether woven into citrus tarts, muddled and juiced for cocktails, or simply topped with brown sugar and baked in the oven, there are limitless uses for this succulent orb. Although the juicy grapefruit can be purchased year-round in California, it is at its seasonal peak in San Diego from winter through spring. An 18th century hybrid originating in Barbados, grapefruit was originally coined as the “forbidden fruit.” A cross between a Pomelo and sweet orange, grapefruit was first documented in 1750 18

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and is now known as one of the “Seven Wonders of Barbados.” The name comes from its growth in clusters, similar to grapes. The most popular varieties today are red, white and pink, which are grown extensively in California, Florida, Arizona and Texas. Widely considered one of the world’s healthiest foods, grapefruit provides a plethora of benefits, including: • g reat source of vitamin C • p ink and red varieties are a source of the

antioxidant lycopene • low glycemic index and calorie count • grapefruit seed extract shows superb antimicrobial properties and boosts immunity • contains phytonutrients called limonoids that inhibit tumor formation • helps prevent kidney stones • protects against lung and colon cancer • helps repair damaged DNA in human prostate cancer cells

San Diego’s top mixologists have freshsqueezed grapefruit juice on hand along with inventive additions like grapefruit bitters and grapefruit-infused liqueurs for their cocktail menus. Look to these local hot spots for your grapefruit fix:

Diego scene, with grapefruit-infused Aperol, orgeat (a syrup from almonds and rosewater), lemon and IPA. Gather your friends for Sunday brunch and try their Mother’s Ruin punch bowl, beautifully made with gin, sweet vermouth, cinnamon-spiced tea, grapefruit, lemon and champagne.

Juice Saves: Fight off winter bugs and keep your muscles and joints limber with their Digestive Aid shot, with grapefruit, lemon, honey, ginger and cayenne. Saltbox, Hotel Palomar: “Make it and they will come” is the tagline for the Field of Dreams, made with pisco, Grand Poppy (a California organic herbal liqueur made with poppies, grapefruit, peppercorn and herbs), fresh grapefruit juice, honey syrup and grapefruit bitters with a prosecco float. The best part? The ice cubes have edible flowers in them! Monello: Stuffy nose or winter blues? Clear those sinuses and wake up with their Pompelmo Caliente, an inventive drink with grapefruit-chili grappa, grapefruit juice, Aperol and Societe Apprentice IPA.

Ready to start your own cocktail program at home, or just ready to start feeling the benefits of this power fruit?

How to pick the best grapefruit Counterpoint: Their Papa Doble is sophisticated and delicious; with Montecristo white rum, Luxardo Maraschino liqueur, grapefruit juice, house-made grapefruit bitters, lime and a decadent Luxardo cherry. Prep Kitchen: Feeling racy? Order the Red Light Old Fashioned, a complete twist on a classic cocktail with genever, fresh grapefruit, peach and bitters. Craft & Commerce: Their groundbreaking IPA Cocktail is a true classic on the San

Look for ones that feel heavy for their size, indicating thin skins and more juice. Avoid overly rough or wrinkled skin. Grapefruits should be firm to the touch, but still spring when applying pressure. Store at room temperature, as grapefruits are juicier when slightly warm.


Laurie Delk is a lover of all things wine, craft beer and cocktail related in San Diego. She is the West Coast Sales Director for Brewer-Clifton and Palmina, sustainable wineries dedicated to vegan practices and natural fermentations. She is the Craft Beer & Cocktail columnist for DiscoverSD.

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Sustainable Santa: Jolly Old Elf Encourages Healthy Lifestyle

By Kay Ledger


ood old Saint Nick is eating healthier, slimming down and opting for surfing over sleigh rides— and he and the missus are eager to share their energized lifestyle with children and their parents.

plan is for Santa to give each child a small chip, which they can redeem at the market for “garden bites”—wee bits of fruits and veggies. Working with the Vista market, he is also developing a program to offer parents gift boxes they can fill with products purchased at the market, then ship for Christmas delivery. Eckfield and Nielsen hope to take Sustainable Santa’s ideas nationwide within the next two years.

Photo courtesy of Richard Edkfield

Richard Eckfield’s Sustainable Santa is a “real bearded Santa” who lost more than 70 pounds through exercise and diet. Now his ambition is to “refocus America’s kids from wolfing down fast foods and treats to the joy of eating whole foods”—and he wants to switch up the place for taking your picture with Santa “from the mall to the farmers’ market.” Eckfield travels around the state to community gatherings such as farmers’ markets, seed shows and concerts, where, in a Santa suit often worn with red tennis shoes, he presents to children a fit, contemporary contrast to the image of the blithe fat man wreathed in smoke conjured by the poem, “‘Twas the Night Before Christmas.”

Richard Eckfield is Sustainable Santa

“Stuff stockings with oranges and nuts,” urges Santa.

“He’s 191 years out of date,” says Sustainable Santa of the traditional Santa. “We’re anxious to have Santa be the counselor who urges kids to eat healthy and live a sustainable lifestyle.”

eat an apple. If you’re not hungry enough to eat an apple, then you’re probably not hungry.” So far, they’ve taught the rules to more than 400 Santas.

Eckfield and wife, Helen Nielsen, have developed a three-step plan to encourage fellow “real bearded Santas” to introduce healthy living concepts to kids.

Step two is to begin the process of placing “healthy, happy Santas” into farmers’ markets where it’s easy to embolden kids to try new vegetables, fruits and even fermented foods. Eckfield says this year “there will be seven farmers’ markets with health-promoting Santas in San Diego County.”

Step one encourages Santas to share three “Food Rules,” inspired by food journalist Michael Pollan. Eckfield says it takes just seconds for a Santa to teach a child these simple rules, such as “If you are hungry,

Right now, Sustainable Santa is introducing step three at the Vista farmers’ market. The

The passion Sustainable Santa feels for his mission is apparent in his voice when he talks about the positive effect a few words from Santa can have on a child.

“The bottom line is Santa is still Santa, and Santa clearly cares. If Santa says ‘try this,’ kids are likely to try it with an open mind.” He says the aha moment he sees most frequently is when a child bites into a raw vegetable, often to the astonishment of mom and dad. “I see the child eating it, turning around and saying ‘Wow, this tastes good!’” Sustainable Santa is scheduled to be at the Vista farmers’ market every Saturday in November and December; also planned are appearances at farmers’ markets in Carlsbad, Leucadia, Escondido and others. For more information, email santa@sustainablesanta.com.


Kay Ledger is a Southern California–based freelance writer with a background in television news. She studied writing at UCSD and culinary arts at Grossmont College. Her work has appeared in ASIA: The Journal of Culture and Commerce, KIWI Magazine, and Edible San Diego.

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hen I moved to San Diego from New York City, I was astonished by the sense of community shared by wine professionals here. Once I began meeting people it didn’t take long to connect the dots. There was one name that I heard time and time again, which lies clearly at the center of the web: Gary Parker from The WineSellar & Brasserie in Sorrento Valley. It’s hard to overestimate the impact that Gary Parker has had on San Diego’s wine culture. Those, like myself, who have arrived more recently on the scene will be forever in his debt. My own business partners in Le Metro spent a cumulative decade working with Gary, as did several of our wine purveyors. Angela Osborne, a rising star of California winemaking with her label A Tribute to Grace, did her own stint at the WineSellar. And as of 2012, one of San Diego’s up-and-coming urban wineries, Vinavanti, is even located right on site. I had the opportunity to meet with Gary at the WineSellar for a cup of coffee, which was of course quickly followed by a glass of wine. It was fascinating to learn about the WineSellar & Brasserie’s evolution from wine storage facility to San Diego wine establishment.

Edible San Diego: What year did you open the WineSellar?

Sage Advice from San Diego Wine Guru Gary Parker By Aaron Epstein Photo: Chris Rov Costa


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Gary Parker: ’88–’89 was when we started here, and it was in 1984 that we began storing wine commercially [in our first location]. Originally I was actually going to people’s homes and conducting wine tastings, but my customers didn’t have a place to put the wine they bought. So I asked, “If I got a locker for you and stored it at the right temperature, would you buy more?” And they said yes. ESD: Did you ever think that you’d still be in business 30 years later, let alone considered an institution? GP: It’s hard to believe. We were recently celebrating our 25th anniversary here, and it was touching, you know? A lot of nice things were said. No, 30 years ago I did not know what was going to happen.

ESD: You’re often credited with pioneering the business model of a combined restaurant and wine shop, which was groundbreaking to say the least. How did that come about?

GP: As I understand it, there are some states that don’t allow you to have a retail license in your restaurant. Here we pioneered the concept, but there was no resistance from the ABC (California Department of Alcoholic Beverage Control) at the time. I liked the restaurant industry; I thought it was great. And concurrent to when I started working in restaurants I started the storage facility. A few years later, once I decided that my [wine storage] business would support me, I started out on my own. ESD: I’ve heard many people say that this hybrid model sustained San Diego’s fine wine culture through the recession. What do you think? GP: I think it helped, especially when other significant restaurants took on the concept.

ESD: One of the things that makes the WineSellar so unique is its location. How did you end up in Sorrento Valley?

ESD: Do you have any sage words of

GP: When we opened the place traffic wasn’t as bad as it is now. People would travel from downtown, Carlsbad, El Cajon. If you throw a dart into San Diego County, this is central to everywhere.

GP: It takes a concept that you believe in,

wisdom to impart to younger wine entrepreneurs like myself ?

ESD: The wine world has seen immense change since you opened your doors, yet you’ve remained extremely relevant. This is an impressive feat given the many challenges faced by businesses in our industry and the rate at which they come and go. Is there a secret to your success?

GP: I look at what I had when I opened up the place, and it was half the size. My wine shop is a different wine shop than it was 30 years ago, 20 years ago, 10 years ago. The restaurant started off with no tablecloths, and it was a deli-like kind of concept. You go through booms and busts, and you have to be able to modify the model of the business.


that has an economic foundation that’s foolproof (or close to it). For me that’s the storage—if the restaurant failed, or if the wine shop failed, I could still pay my rent with my lockers. I could still exist. The second step is some support. And that’s either from business partners or friends. And then you need to have positive feedback from customers. Then you just have to hang on, because you never know. Even if you’re wildly successful, it’s still scary. Aaron Epstein is the founder and curator of the wine subscription service Le Metro—Wine. Underground. (LeMetroWine.com). He has been studying wine since before he could legally drink it and has traveled the world to work in almost every aspect of the wine industry. Aaron writes a blog about his adventures in fatherhood and wine (Winedad.com).



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The handmade process and natural leaven creates its own flavor and preserves the bread, thus making it possible to create a more nutritious loaf without added sugar, conditioners or preservatives.

The Beginnings Prager Brothers Artisan Breads began when Louie visited a small pizzeria in San Luis Obispo. He started working for the pizza shop owner, learning the foundations of making pizza dough in a brick oven. Louie took that knowledge, built his own adobe wood-fired oven and started baking pizzas in his backyard for friends. His brother, Clinton, a musician, soon got involved in the bread making and would perform at the community pizza parties.

Photo: Chris Rov Costa

Louie’s interest in bread making continued to grow, and he began an apprenticeship with the owner of Third Street Bakery in Morro Bay. The owner gave him a piece of his sourdough starter, sold him flour at wholesale cost and let Louie use his oven to bake loaves of artisan bread.

Prager Brothers Go Back to Basics to Create Artisan Breads By Leah R. Singer


or Louie and Clinton Prager, the act of baking bread is rooted in the Old World tradition of using wholesome, organic grains and handcrafting each loaf. The result is bread of impeccable quality that cannot be found on the grocer’s shelf. At a time when bakers are few and far between, the Prager brothers are embracing the art of bread making as a craft and a business. The San Diego–based brothers have been baking (and breaking) bread together for


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four years. What started as a college hobby for Louie Prager has quickly grown into a profitable business, selling directly to customers through local farmers’ markets and restaurants. What makes Prager Brothers’ breads unique is their use of natural leaven rather than commercial yeast. The leaven—which is often referred to as a starter or sourdough culture—contains naturally occurring yeast and bacteria that help dough rise. Their sourdough bread, for example, consists simply of the starter, flour, water and salt.

After college, Louie met the owner of Blue Ribbon Pizzeria in Encinitas and began using their ovens to bake bread at night that he would sell the next day at the Leucadia Farmers’ Market. In exchange, he would leave a few loaves for the restaurant to serve. Clinton joined Louie in his bread-making endeavors, and in May 2013 the brothers opened their bakery in Carlsbad, where they bake approximately 300 loaves every week.

Baking Bread Every Tuesday morning, the Pragers create the natural leaven mix. By the afternoon, they begin mixing the dough and allow it to ferment for a few days. The dough is then scaled—or cut into pieces—and measured by hand using an old-fashioned balance scale. The dough is then rounded, placed on boards and allowed to rest and rise. While this might seem like a long process, the long and slow fermentation creates intense flavor and breaks down the starches. Prager Brothers' bread is sold in their Carlsbad store late Friday afternoons and Saturdays, as well as at several weekly farmer’s markets. Bread is also sold to local

restaurants that use it for toast and sandwiches, including Stehly Farms Market, Lofty Coffee and Coffee and Tea Collective, Baker and Olive, and Zymology. They will soon be selling bread to Ocean Beach People's Organic Food Market and Seaside Market in Cardiff. Other than the traditional loaves, the Pragers make focaccia, whole-grain scones and Bavarian pretzels. They currently source the produce that goes into these products from local produce companies and farms in exchange for bread. The Pragers see their role as not only bread makers, but also educators to bring awareness to the public on what it means to enjoy this tradition. “People today don’t know what to do with bread,” said Louie. “We’re not used to having a large bread board on the table, and it lasting several days.”


Leah R. Singer is a freelance writer who is passionate about cooking, healthy living and supporting San Diego’s small businesses and entrepreneurs. She writes regularly for The Huffington Post, Red Tricycle and numerous other national blogs and websites. Follow Leah on Twitter at @leahs_thoughts or

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Louie said their goal is to create a retail bakery that promotes community. “It’s the essence of what we do,” he said. “This dream goes back to our pizza party days where we gathered together with friends, ate pizza and listened to music. That is what bread can do.”

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Pastries in Curious Places

By Susan Russo Photos by Chris Rov Costa


he last time I ate at Ironside Fish & Oyster in Little Italy, I was surrounded by lobster rolls. The couple to my right were furiously snapping pictures of their overstuffed rolls, while the older gentleman to my left was chewing his, eyes rolling skyward in a buttery-induced euphoria. What makes Ironside’s lobster roll so seductive? Many cite the hunks of chewy lobster dripping with rich mayo-butter. For me, it’s all about the bread. Executive Chef Jason McLeod says, “I searched high and low for the perfect roll, and I couldn’t find it, so I thought, ‘Why not make it ourselves?’”

The rolls are made at Ironside’s in-house bakery led by Donna Antaloczy, who prefers to be called “head bread baker” rather than “pastry chef.” “I do desserts, but I see myself as a bread baker. That’s what I really love doing,” she says. Patrons really love her bread baking too. Antaloczy and her staff bake 110 lobster rolls each day, which she says, “barely gets us through the weekend.” Creating the perfect lobster roll wasn’t easy. Antaloczy says she went through “a lot” of trials with McLeod before landing

on the current recipe, which is a variation on a traditional Dutch roll made with eggs, sugar and butter. But that succulence, I insist, how did you create that? “It’s something people don’t want to hear about,” she says conspiratorially. I’m intrigued. She leans in and says softly, “It’s cream cheese. That’s what gives it all its moistness and that little bit of tartness.” There’s more to Ironside’s bread program than lobster rolls. The bakeshop churns out a variety of breads including earthy, dense winter 2014

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“ I hope that people will want to come in and just order breads or a pastry and that it will open people’s eyes to how good bread used to be. Kind of take you back to how times were slower and people baked bread from scratch and took their time to just savor it, just love it.” “I think people would freak out if we took those off the menu!” Antaloczy says, with a laugh. According to McLeod the bakeshop has been “a huge hit.” He adds, “When most guests find out we make everything in house they are really pumped up about it—there are so few places that actually do this.” And it’s this attention to quality that continuously inspires Antaloczy. “We want to make the best possible breads and desserts we can. We challenge ourselves [in the bake shop] every day to be the best we can be.”

spelt bread that is served with mussels and a dill- and rosemary-laced sandwich bread made with fresh herbs from San Diego– based Specialty Produce. Then there’s the “Ironside bread” that’s served at dinner only. Akin to brioche, it’s pillowy, soft and mildly sweet with bright citrus notes. Along with the lobster roll, it’s so hot that it typically sells out. Like any high-quality food, Antaloczy explains, great bread starts with great ingredients. “Any element you use will change the flavor and texture of the bread,” she says. “The flour you use, the butter, the water all makes a difference. Eat a piece of bread made with generic flour and you’ll definitely tell the difference.” For all of her breads, Antaloczy uses organic flour from Central Milling (in Utah) that carries many of the heartier wheat flours she favors.


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The actual baking vessel makes a difference too. Ironside’s bread oven includes a steam function that according to Antaloczy “is the most important part in giving bread that nice crust like you find on Old World breads.” Although she won’t be changing the lobster roll recipe any time soon, she’s committed to creating rotating seasonal breads and desserts. For wintertime, she muses enthusiastically about a pear and marzipan pie with vanilla ice cream and a coffee-based dessert with pumpkin spice, because “everyone loves that, right?” Even their traditional banana split, created in honor of McLeod, will undergo seasonal changes. The summertime iteration included fresh strawberry ice cream and fresh cherries, but the winter version may contain rum-doused pineapple and salted caramel ice cream. The made-to-order coffee and donuts will likely remain a staple.

Eventually, McLeod and Antaloczy hope to expand the bread program. There’s talk of selling still-warm, freshly baked bread directly to consumers on weekend mornings. But McLeod is cautious—“I am a big believer in evolving and taking baby steps,” he says—and won’t sacrifice quality for quantity. “Eventually we’ll get there, but right now our goal is to expand on and perfect the bread program in-house with a larger variety of offerings.” Antaloczy agrees: “I hope that people will want to come in and just order breads or a pastry and that it will open people’s eyes to how good bread used to be. Kind of take you back to how times were slower and people baked bread from scratch and took their time to just savor it, just love it.” Susan Russo is a cookbook author and freelance food and travel writer. She contributes regularly to NPR.org and has a monthly Get Fresh! column in the San Diego Union Tribune. Follow her at @Susan_Russo on Twitter or email her at Susancrusso@gmail.com.

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{Kitchen Know-how}

Gluten-Free Baking Tips from Sugar & Scribe

By Caron Golden


t seems the world has gone mad for gluten-free products—and restaurants, bakers and markets have lined up to create breads, cakes, muffins, cookies and all sorts of other edibles that eschew wheat. But what if you want to bake some of these treats yourself at home? One of the challenges has been finding just the right flour and ingredient proportions to make it work. If you’ve been eating gluten-free items you no doubt have had loaves of bread that weighed in like bricks. Cookies that were leaden. Cake that was chewy or that fell apart in crumbs. Use a premade mix and you won’t do any better.

So, we’ve got help for you. Maeve Schulz of Sugar & Scribe in Pacific Beach and La Jolla has been baking gluten-free treats since she was in college and had a roommate with TMJ, a joint and muscle disorder for which she had to watch her gluten intake. Schulz started with muffins and breakfast bars. Now you can find a wide assortment of gluten-free items at her eateries or for special orders.


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Schulz offered a dozen tips to successful gluten-free baking, as well as a recipe for her very light and tasty Blueberry GlutenFree Muffins. 1. Use a mix of flours, specifically rice, potato and tapioca. Don’t use just one. Each has different qualities and textures that together create the perfect baked good. Potato flour provides lightness and fluffiness. Rice flour gives the density and structure gluten would otherwise provide. Tapioca is in the middle range between the two but doesn’t hold structure on its own. Your best bet is a Bob’s Red Mill’s allpurpose gluten-free flour, which does this very thing. And don’t sift or pound the flour down when measuring. Just scoop and level. 2. Avoid soy flour. It can create clumps and a sandy texture.

3. Don’t substitute ingredients in a regular recipe to create a gluten-free recipe. The proportions will be different. The biggest issue, says Schulz, is liquids. Without gluten the liquids aren’t as well absorbed, so you need about a third less. So, if three cups of liquid are called for, use two cups. 4. When baking in a kitchen with both gluten and gluten-free ingredients, use separate work surfaces and cutting boards for gluten-free baking. Store gluten-free flour in a separate room, like a garage or closet. Use paper muffin cups so gluten doesn’t contaminate the tins. Have a bowl filled with water to dip used utensils and— very important—don’t dry them, even with paper towels. 5. Don’t overbeat your dough or batter. Mix the ingredients just enough to incorporate them. It’s also wise to bake in small batches for that reason. 6. Don’t use buttermilk. The results will be as dense as hockey pucks. Instead use sour cream. 7. Use the Ben & Jerry approach to flavor: Add three times as much as

Photo: Chris Rov Costa

you think you need. Gluten-free flours don’t play well with other ingredients like flavorings. To create the flavors you want, add more and use them in their most intense state: orange zest instead of orange extract, for example. 8. Don’t prepare your batter in advance of baking. It won’t hold up over several hours or overnight—or leave out the rising agent and refrigerate the batter in the coldest part of your refrigerator. Then bring it to room temperature and add your rising agent.

Blueberry Gluten-Free Muffins From Maeve Schulz of Sugar & Scribe Yields 14 large muffins 12 ounces salted butter 1½ cup sugar 4 eggs 1 teaspoon baking powder

9. If you’re avoiding dairy, you can substitute coconut, almond or soy milk— but still reduce the amount of the liquid by a third if you’re converting from a conventional recipe.

½ teaspoon baking soda

10. If you don’t have a convection oven and you’re converting a conventional recipe to a gluten-free recipe, be sure to bake at 5° to 10° lower than the original recipe and about five minutes longer. If you have a convection oven, turn off the fan or move your dish away from the blower toward the back of the oven. In fact, be sure your oven is well calibrated or use a portable thermometer so you know exactly what temperature your oven is and make adjustments from there.

½ cup whole milk

11. Making a layer cake that you intend to frost or ice? Add exactly one teaspoon of xanthan gum for three (eight-inch) cake pans. The xanthan gum will get the cake to stay put and not crumb as you frost it. Don’t add more. It’ll make the cake too heavy. Only frosting two layers? Then use ⅔ teaspoon. 12. Are you making carrot cake? Don’t purée the carrots. It’ll create too much liquid. Grate them instead.

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Optional: Add sugar to the top of the muffin for texture Preheat oven to 345° (if using a convection oven, 350°). Cream butter and sugar. Add the eggs one at a time. Then add the baking powder, baking soda and vanilla. Next add half of the flour, followed by the milk, the remaining flour, the sour cream and the chopped nuts and brown sugar. When all the ingredients are incorporated, divide the batter into muffin tins. Bake for 30 minutes (if using a convection oven, 25 minutes).


* Substitute any seasonal fresh berry.

Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego's blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego U-T, the Los Angeles Times and many other publications.

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{The Good Earth}

Girl Next Door Honey: Treating Soil Disease to Save Bees By Matt Steiger


ees are in danger; we all know this. The USDA estimates our current bee population is at a mere third of its peak value of 5.5 million hives, circa 1950. There has been a 30% decline in the last decade alone.

Beekeepers have been predicting catastrophe for decades. Severe and constant drought, foreign parasites (varroa mite) and systemic pesticides have wreaked havoc on these crucial pollinators. Here in San Diego, one beekeeper has had enough. Hilary Kearney, founder of Girl Next Door Honey, is (literally) standing on the rooftops and (figuratively) screaming out to everyone that it needs to stop.

Love at first flight Kearney says she was called to beekeeping, “a classic girl-meets-bee story.” Her love is reciprocated; when we first meet, she has to stop to chase a few bees out of her hatchback. “If I have my window down at a stoplight, they try to fly in,” she says. I’m not sure she’s joking. Girl Next Door Honey is Kearney’s vehicle to pursue her deep love of bees. She started out relocating and housing wild swarms and hives. When her apiary outgrew her yard, she started a Host-a-Hive program; installing and maintaining hives in other people’s backyards. It’s a brilliant business venture. She is crowd-sourcing her honey production. The bees have a safe place to live. The homeowner gets to help save bees, sees improved pollination and garden health and has access to deep discounts on exceptional honey. Everybody wins. Currently she manages close to 40 hives in San Diego, most of them tucked away in backyard gardens or cleverly concealed on rooftops. Kearney employs treatment-free beekeeping. Her bees are free to build natural comb. She never applies chemicals, antibiotics or artificial feed. As much as possible, the bees are left to their own devices. 32

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Photo: Matt Steiger

Commercial demand for pollinators continuously increases. But constantly moving bees around just stresses them further and spreads disease.

Hilary Kearney, saving bees hive by hive

As a reward, her bees make some of the finest honey available. She describes it as, “real, raw, tasty and from your own backyard.” She has a constant waiting list of buyers, but supply is perpetually low.

Fighting the good fight “We used to get 200 pounds of honey from a single hive. Now it’s more like 20, or 50 if you’re lucky. You’d think backyard hives would be productive—everyone has irrigation. But there are pesticides everywhere now.” Kearney refers to the growing use of neonicotinoids: systemic pesticides designed to absorb into the plant tissue for constant “protection.” They were originally touted as safer for bees, since they could be dispensed to the seeds, soil and foliage (rather than during bloom). But studies have shown they accumulate in the soil and are secreted with flower nectar. So-called “neonics” can cause neurological shock and disorient bees. Kearney suffers regular pesticides losses in all her hives. At best it’s a few bees buzzing in circles on the ground. At worst it can wipe out an entire hive. She stands next to what had been her best hive and points out a mat of dead bees. “This hive was so gentle and super productive. The pesticide didn’t wipe them out, but they’re probably not strong

enough to make it through winter.” The irony is: People trying to help bees might actually be hurting them. Many plants from big-box stores come pre-treated with systemic pesticides. Whenever Kearney installs a Host-a-Hive, she canvasses the neighborhood—begging people not to buy treated plants and not to spray. “Backyard gardeners basically never need to use pesticides. If you have a problem, it’s most likely in your soil. When plants are weak they get infested. Try some organic fertilizer instead. Pesticides are treating the symptom, not the disease.”


In extreme cases, she asks one simple thing: “Please, just don’t spray plants that are in bloom.” That’s a sure way to kill the bees, no matter what pesticide you use.

Creating a buzz Kearney spends a lot of time teaching people about bees. She is the consulting beekeeper at Suzie’s Farm Camps and the San Diego Zoo. She offers regular beekeeping classes to San Diegans, at all levels. And she recently began hosting Hive Tours, for people just curious to see inside a working beehive. Kearney’s background is in art; she puts her talents to use designing anti-pesticide door hangers and informative flyers along with her labels and website. She plans to create new and exciting ways for people to learn about bees.

Choose from over 40 unique gift packs starting at just $9.95 O W N E D


The Lumberyard

937 South CoaSt hwy 101, C-110 . EnCinitaS, Ca 92024 (760) 230-4801 . Mon-thur: 10-6, Fri-Sat: 10-8, Sun: 10-6 F RESH




“I want to build a scaled-up hive model that people can play with, then maybe look at a real one behind glass.” As humans, we might find it uncomfortable to contemplate our dependence on other creatures: particularly ones so small. But we need bees. And right now they need people like Kearney. For live bee removal, Host-a-Hive, beekeeping classes or other bee questions, visit GirlNextDoorHoney.com or Facebook.com/ girlnextdoorhoney. Matt Steiger is a physicist, fisherman, home brewer, urban farmer, forager and wannabe chef. He is always on the lookout for the best produce, fresh fish, great brews and the perfect cup of coffee. Follow him at TheFoodLunatic.com, on Twitter @foodlunatic, or contact him directly at steigey@gmail.com.

Leucadia, ca

Come visit our winery in north San Diego County and enjoy our Spanish influenced tapas prepared with local produce and ethically sourced meats. Our full production winery sources grapes from Valle de Guadalupe, local vineyards, and northern California. www.solterrawinery.com | (760) 230-2970

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edible San Diego


Discover San Diego Local Wineries

From planting grapes to serving it all happens at wine, From plantingwine, grapes to serving Handcrafted red, rosé and white Highland Hills Winery. wines, showcasing the Ramona it all happens Highland Hills Winery. Our at winery focuses on Valley AVA. Bring a picnic two basicon pricipals: Our winery focuses two basic pricipals: and enjoy the views at our Family and Quality. sustainable ranch. Dog friendly.

Family and Quality. Open Saturday and Sunday Open Sat/Sun 12 to Sunset. Open Saturday and Sunday 23578 Highway 78, Ramona 18545 Rangeland Road 18545 Rangeland Road, Ramona, CA 760-789-1622 Ramona • 760-239-6515 highlandhillswinery.com ramonaranch.net 760-239-6515 www.highlandhillswinery.com

Garden of Lights December 6 – 23 & 26 – 30 5:00 PM to 9:00 PM

Horse-drawn Wagon Rides, Snow on Selected Nights, Holiday Crafts, Marshmallow Roasting, Santa, Live Music, Hot Mulled Wine The Garden of Lights is presented by the County of San Diego

SDBGarden.org 230 Quail Gardens Drive Encinitas, CA 760-436-3036

Celebrating Sustainable Food Building Healthy Communities Promoting Food Justice GOOD, CLEAN & FAIR! Slow Food is committed to preserving food traditions and reviving the table as a center of family and community.

Join Slow Food and make a real difference. Slow Food San Diego • slowfoodsandiego.net Slow Food Temecula Valley • temeculavalleyslowfood.org Slow Food Urban San Diego • slowfoodurbansandiego.org


edible San Diego

winter 2014

Tasting • Tours • Picnic Area Come visit! Open Wed.–Sun. and most Monday holidays 10–5 34680 Highway 78S Warner Springs alex@ shadowmountainvineyards.com shadowmountainvineyards.com 760-782-0778

Thank these advertisers for their local and sustainable ethic by supporting them with your business.

{Resources & Advertisers}

{Local Marketplace}

Care & Share services offered. • goodneighborgardens@ gmail.com • 858-375-6121 • goodneighborgardens.com



Bring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. Events held in the warehouse benefit San Diego children and charities in need. Produced by Catalina Offshore Products and Specialty Produce. • facebook.com/collaborationkitchen

Sunday, 9-2 at the DMV on Normal St, with over 175 vendors. The largest farmers’ market in the county. 3960 Normal Street • 619 299-3330 • hillcrestfarmersmarket.com


A lavender farm in an idyllic setting with home and beauty products made onsite. Open for tours Wed through Sun, 10am to 3pm during the bloom in May and June. Soap making and other classes, English High Tea, a beautiful venue for weddings. • info@kclfarm.com • 760-742-3844 • kclfarm.com


The museum celebrates Russia in the Escondido Roots Series, Saturday, Dec 20 from 2 to 4pm at the museum, 320 North Broadway in Escondido. Kids admitted free. • 760-233-7755 • sdcdm.org



Sun 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown fruits, veggies and herbs, eggs, locally raised meat, honey, artisan foods, hot food and entertainment. Located just off I-15 at Via Rancho Pkwy, Escondido • northsdfarmers

Join Edible San Diego publishers on a week-long journey, Sept 18-25, 2015, exploring the regional foods, wines and craft beers of the Piedmont in northwest Italy. Limited to 12 people. Call 805-886-1551 for more information.



90 minute, u-pick public tours of the 140 acre farm located just south of Imperial Beach. Tours cost $10 per person and $10 per bag of produce harvested. Tours start every Tues at 3:30pm and every Sat at 10am and 12:30pm. • suziesfarm.com/

Sun 9am–1:30pm. Sponsored by the Helen Woodward Animal Center. 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619-743-4263 • RanchoSantaFeFarmersMarket.com



Weekly farmers’ markets: College Area, 4747 College Ave. (Wed, 2-6); Linda Vista, 6900 Linda Vista Rd. (Thur, 2-7, and 2-6 in winter); City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1) and San Marcos on Restaurant Row, San Marcos Blvd. & Via Vera Cruz (Sun, 10-2). WIC and EBT Market Bucks accepted. • 760-580-0116 • sdfarmbureau.org

Free admission for active duty military and their families through Dec 31. Call 760-436-3026 x214 for more info. Garden of Lights, Dec 6-23, 26-30, from 5-9pm. 5K Paw Walk in the Garden, Sat, Feb 21, 9-1pm. Spring Garden Festival & Tomatomania, featuring herbs & bromeliads, March 14-15, 2015. • sdbgarden.org/events.htm



Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7), North Park (Thu, 3-7), and Little Italy Mercato now on Cedar St. (Sat, 9-2). Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 • sandiegomarkets.com


Mira Mesa (Tue, 2:30-6 fall; 2:30-7 spring); State Street Farmers’ Market in Carlsbad Village (Wed, 3-6 fall; 3-7 spring); Kearny Mesa (Fri, 10:30-1:30), and Leucadia (Paul Ecke Central School) (Sun, 10-2). 858-272-7054 • leucadia101.com


Weds 3-6:30pm winter, 3-7 summer. Pathway Center, corner of Carlton Hills Blvd and Mast Blvd. WIC, EBT & CCs • 619449-8427 • santeefarmersmarket.com



Weekly certified farmers’ markets: UTC at Doyle Elementary, 3950 Berino Ct., (Thur, 3-7); Golden Hill (Sat, 9:30-1:30); Point Loma (Sun, 9:30-2:30); Unique farmers’ market CSA. EBT Market Bucks accepted. • 619-795-3363 • briansfarmersmarkets.com

A traditional CSA offering a wide assortment of sizes and types of deliveries of vegetables, herbs, flowers and fruit. Delivered to your home or office weekly or biweekly. 3909 Arroyo Sorrento Rd. San Diego, 92130 • 858-481-0209 • seabreezeorganicfarm.org



At the corner of E Street & Vulcan every Wed, 5-8 May-Sept, 4-7 Oct-April. 40+ vendors.Bring your own reusable bags: no single-use plastic bags provided. • 760-651-3630 • encinitas101.com/


Freshly picked organic and sustainably sourced produce, much of it local. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 • specialtyproduce.com


Wed 3-6pm fall/winter, 3-7pm spring/summer. Over 50 vendors in Carlsbad Village east of the railroad tracks. • ronlachance@gsws. com • 858-272-7054 • statestreetmarket.com

Sponsored by the Escondido Arts Partnership. Tues 2:30-6pm year round on Grand Ave. between Juniper and Kalmia. • 760-480-4101 • escondidoarts.org


Fuel your office staff! Local farm fresh nuts, dried and fresh fruits and local artisan foods in weekly office deliveries, corporate gifts, personal packages and care packages. Makes a great holiday gift! • info@farmtooffice.com • 209-712-2870 • farmtooffice.com

Green CookinG alternatives fire-safe outdoor CookinG Kitchenware • Cookbooks • Thermometers Great for emergency preparedness Made in the USA




Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook. • vffarmfresh@gmail.com • 760-390-9726 • thevalleyfort.com



Organic farm grows, sells and delivers USDA certified organic produce and micro greens to chefs 5 days a week and to the public at many local farmers’ markets and through their CSA. Spectacular outdoor dinner and holiday events (check calendar

Cultivates yards in San Diego homes to deliver organic, locally grown, pesticide-free produce through a CSA model. Garden & nutrition coaching available. Fruit Tree

Are O


San Diego Solar Ovens sandiegosolarovens.com sdsolarovens@gmail.com

winter 2014

edible San Diego


{Local Marketplace} A true European style market

for latest info.). Farm stand open Tues, 3-7 & Sat, 10-2. 619-6621780 • suziesfarm.com • 800-995-7776 • sungrownorganics.com



Casual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood with a view of the bay and the San Diego sportfishing fleet. 1403 Scott Street, San Diego • 619-2228787 • mitchsseafood.com

Educating the next generation of farmers, gardeners and homesteaders. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; theartofagriculture.org • wildwillowfarm@sandiegoroots. org • sandiegoroots.org/farm


Experience the art of fine dining in an elegant timbered room overlooking the 18th hole of the Torrey Pines Golf Course. Market driven and seasonal cuisine. Reserve a seat at the Artisan Table, Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 • lodgetorreypines.com

Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9am –1:30pm ranchosantafefarmersmarket.com


Mobile catering service featuring locally grown, organic produce. Specializing in events, farmers markets and private parties. At State Street Farmers Market Carlsbad (Wed, 3-6), Oceanside Sunset (Thur, 5-9) and Leucadia Farmers’ Market (Sun, 10-2) • 858-210-5094 • anneldrewskitchen.com

Come t o


Stay for

B ru n c



A seasonal menu using produce harvested from their own 3-acre West Farm. Everything on the menu is made from scratch while keeping the principles of sustainability top of mind. 4960 Avenida Encinas, Carlsbad • 760-930-8008 • bistrowest.com


A certified purveyor of honest pints. Local & craft brews, Neapolitan style pizza with fresh mozzarella, local veggies and charcuterie housemade from sustainably produced meat. 3416 Adams Avenue, San Diego • 619-255-2491 • blindladyalehouse.com

Sunday Market SundayFarmers Farmers Market BURGER LOUNGE Sunday Farmers MarketGreat at the Valley Fort Fort tasting hamburgers made from sustainably raised, at the Valley Fort Sunday Farmers Market

at the Valley Fort

grassfed beef and other pastured meats. Perfect for health and environmentally conscious diners, vegetarians Open Every Sunday 10am to 3pm and salad lovers. Eight locations in San Diego County: 3757 SouthforMission Road Fallbrook CA 92028 more info email: vffarmfresh@gmail.com Kensington, Coronado, Little Italy, Hillcrest, Gaslamp, La vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726 Jolla, Del Mar and Carlsbad! • burgerlounge.com for more info email: vffarmfresh@gmail.com 3757 South Mission Rd. • Fallbrook CA 3757 South Mission Road Fallbrook CA 92028 3757 South Mission Road Fallbrook CA 92028

Open every Sunday Open Every Sunday 10 am to10am 3pmto 3pm

Open Sunday 10am to 3pm for Every info email vffarmfresh@gmail.com Follow us on Facebook: Valley Fort Sunday Farmers Market

vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726 Vendors: GIRARD GOURMET for more jeanniehathaway2011@gmail.com info email: vffarmfresh@gmail.com or 951-314-8541 La Jolla’s premier deli, bakery, restaurant & caterer for 25 years. Follow us on Facebook: Valley Fort Sunday Farmers Market vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726Tasty and healthy menu items created with fresh and seasonal Valley Fort Sunday Farmers Market

Follow us on Facebook: Valley Fort Sunday Farmers Market

Dominick Fiume Real Estate Broker 909 W. University Ave. San Diego, CA 92103

ingredients. Francois and Diana grow many of their fruits and vegetables in their own organic garden in Julian. 7837 Girard Avenue, La Jolla, CA 92037 • 858-454-3325 • girardgourmet.com


Casually sophisticated atmosphere at the Porto Vista Hotel. Panoramic view of the downtown skyline and San Diego Bay. Seafood based menu prepared using techniques from Eastern Europe, Spain, Italy, France, Asia and Middle East. Craft cocktails & local microbrews. 1835 Columbia St. San Diego 92101 • glassdoorsd.com • 619-564-3755


The most aggressive sustainability program of all Southern California restaurants. San Diegans’ perennial “best sushi” pick. Sushi made with sustainably harvested seafood. 3964 Harney Street, San Diego • 619-295-3272, and 301 Mission Avenue, Oceanside • 760-967-1820 • harneysushi.com

619-543-9500 CalBRE No. 01017892


Chef Christian Graves consistently delights and surprises with his farm-to-table and boat-to-pan cooking using locally sourced ingredients and made-from-scratch methods. Great cocktails too! 616 J Street, San Diego • 619-531-8744 • jsixrestaurant.com


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Neopolitan style pizzas, small plates, fresh salads and sides. Offerings change seasonally and are made from scratch using local produce, house-cured meats and homemade breads. Vegetarian, vegan and gluten free options. 3827 5th Avenue, San Diego • 619-795-4770 • mylocalhabit.com



From the BLAH and Tiger!Tiger! folks comes Panama 66 in the Sculpture Court at the San Diego Museum of Art in Balboa Park. Beer, wine and cocktails, salads, hot and cold sandwiches, house-made meats, vegetarian and vegan, brunch, kids menu, desserts and more. Open Mon – Sun, 11 to 3. panama66.com


Humanely raised Niman meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and craft beer menu. Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 • ritualtavern.com


Chef Matt Gordon’s newest restaurant explores fresh takes on American dishes made with responsibly sourced meats, seafood and vegetables, served in a light and airy brasserie-style dining room, sprawling patio space and warmly lit bar. 2690 Via de la Valle, No. D210 at Flower Hill • 858-925-8212 • SeaAndSmoke.com


Chef Matt Gordon serves comfort food like pork belly, Jidori chicken and beef cheeks, but focuses on seafood, salads and smaller, sharable plates. In Pacific Station in downtown Encinitas. 25 East E St, Encinitas 92024 • 760-753-2433 • eatatsolace.com


Authentic Italian cuisine with focus on fresh and locally sourced ingredients: fresh made pasta, organic produce, wild-caught fish and hormone-free meat. Large selection of wines, beers and craft cocktails. Happy hour Tues-Sun, Tues wine specials, live jazz Thurs. 2820 Roosevelt Rd., Liberty Station, Point Loma. • 619-270-9670 • solarelounge.com


Dinner. Cocktails. Late night dining. Cuisine that uses yearround local produce. Menu changes frequently to offer San Diego’s seasonal bounty. Sunday brunch. Great cocktails. 21 and up. 3175 India Street, San Diego • 619-358-9766 • starlitesandiego.com


Organic classics and daily specials using the best of seasonal ingredients, local farms and artisan foods. Locations: 2400 Historic Decatur Road • 619-226-6254; 4545 La Jolla Village Dr. at UTC • 858-455-9395; and 120 W. Broadway, Downtown San Diego • 619-795-2353 • tendergreensfood.com


A casually elegant neighborhood hangout serving classic American comfort food. Organic produce is from their own ½-acre garden or purchased locally. Humanely treated and sustainably raised proteins. 741 W. Washington Street, San Diego • 619-295-6000 • thereddoorsd.com


The Wellington is an intimate supper club in San Diego’s historic Mission Hills. Fresh, responsibly grown and raised ingredients. Organic produce is sourced from their own ½-acre garden. Live music Wed & Thurs, 7-9pm. 729 W. Washington

Street, San Diego • 619-295-6001• thewellingtonsd.com

{Local Marketplace}




25 years of award winning fine food and wine at The Brasserie, full bar and small plates at The Casual Side, great wine selection at the Wine Shop. Wine storage and locker rentals. Great for private parties and meetings. Sorrento Mesa. 9550 Waples St. #115. • 858-450-9557 • winesellar.com

Mystical gift shop and wellness center. Incense, candles, essential oils, crystals and sterling jewelry. Reiki, massage, skin care and chiropractic treatments. Tarot, astrology and numerology readings. Workshops, meditation and other self-help subjects. 8329 La Mesa Blvd, La Mesa • 619-4404504 • amethystmoon.net


Modern American food with great selection of sustainable organic and biodynamic West Coast wines, handmade cocktails and craft beers. Naturally produced, hormone and antibiotic free meats, sustainably harvested seafood, local produce and eggs. Vegetarian offerings. 3823 30th St. San Diego 92104 • 619-295-6464 • urbansolace.net


Restorative acupuncture, holistic massage therapy, individualized fitness and postural alignment training, prevention-based health education, clinical psychology, and wellness products. Discover your balance in health, stress-reduction and activity. 4080 Centre Street, Suite 202, San Diego • 619- 795-4422 • thrivewellness.com


A balance of old world favorites, hard-to-find producers and varietals, tradition and typicity. Simple food made with fresh, seasonal organic ingredients. Emphasis on wine pairings. Wine tastings 2-3 times a month. 4095 Adams Ave. San Diego 92116 • 619-546-8466 • villagevino.com

An eco-friendly and socially conscious salon that strives to make social and environmental change through the small things that they do. Hours: Mon - Sat from 10am - 6pm. 109 S Acacia Ave, Solana Beach • 858-792-5959 • ubuntuhairstudio.com




Intimate and distinctive fine dining restaurant. Creative culinary team and a farm-to-table approach based on the 3+ acre farm in Carlsbad they share with Bistro West. Prime steaks, chops and seafood. West Room available for parties or meetings. 4980 Avenida Encinas, Carlsbad • 760-930-9100 • weststeakandseafood.com


…be human fully alive!

Seed Salt

Seeds. Superfoods. Salt.


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Nestled among mature oaks in Alpine, this nursery and community marketplace has plants, soil amendments & unique items from local artists & crafters. Open TuesdaySaturday, 9-5, and Sunday, 10-4. 2442 Alpine Blvd. (next to Janet’s) • 619-452-3535




Great selection of organic and natural products for your edible garden, as well as trees, shrubs, flowers, succulents and everything you need for their care. Home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • (760) 744-3822 • supergarden.com

Two locations feature high quality, unique and handcrafted items from over 40 local businesses. 85 to 90% of the items sold there are made in San Diego County. In The Headquarters Shopping Center, 789 West Harbor Dr., 619-756-7958 • North Park, 3013 University, 619-3380001 • SimplyLocalSanDiego.com



Four miles of garden trails on 37 acres, flowering trees, majestic palms, and the nation’s largest bamboo collection. Plants from all over the world thrive in a variety of microclimates. See events, p. 35. 230 Quail Gardens Drive, Encinitas • 760-436-3036 • sdbgarden.org


A boutique ranch operation in Julian focusing on heritage pig breeds living in large, outdoor pens. No hormones or non-natural supplements used. Whole hogs, primal cuts, and individual cuts of pork, wholesale and retail. State-of-theart cut and wrap facility on Kearney Mesa. • cookpigs.com • cookpigs@gmail.com


Providing expert advice and top quality organic, hydroponic and aquaponic equipment for over a decade. Five locations throughout San Diego to serve your indoor & outdoor gardening needs. sdhydroponics.com


Sustainably raised, farm fresh, USDA inspected meats by the cut and CSA. Beef, pork and lamb sides. Free range eggs. No hormones, steroids, incremental antibiotics, GMO/ soy. Available at SD, Riverside and Orange County farmers’ markets, or at farm by appointment. Farm tours/internships available. • da-le-ranch.com • dave@da-le-ranch.com


Design, installation and maintenance of edible landscapes for home owners, restaurants and corporate settings. Complete orchard care, composting systems, and detailed organic garden care. They'll create the garden of your dreams! karen@ UrbanPlantations.com • (619) 563-5771 • urbanplantations.com


Artisan dry sausages made using an old world, cold fermentation process. Find MeatMen at Ocean Beach (Wed), La Mesa (Fri), Poway (Sat), Leucadia (Sun) and both Oceanside farmers’ markets (Thur) • 619-708-9849 • meatmenstore.com


Five acres of displays showcasing water conservation through a series of beautiful themed gardens. How-to displays about mulch, irrigation, compost and more. Free admission for both guided and self-guided tours. Open daily, 9am-4pm, 12122 Cuyamaca College Dr. West, El Cajon, CA 92019 • (619) 660-0614 • thegarden.org


Inspiring children to learn about our world through exploration, imagination and experimentation. Workshops, Discovery Camp, birthday parties. 760-233-7755 • sdcdm.org



A local, family owned grocery known for organic and natural foods at reasonable prices. Committed to supporting organic growing practices. Staunch supporters of labeling GMOs. Horton Plaza, Downtown SD. • 4S Ranch • Escondido • Carlsbad • Carmel Valley • jimbos.com

Leading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. SDCFB

winter 2014

edible San Diego


{Local Marketplace}

sponsors three farmers’ markets: Linda Vista, Thur, 2-7; City Heights, Sat, 9-1; and San Marcos, Sun, 10-2. • 760-745-3023 • sdfarmsbureau.org


Supporting good food in San Diego and Riverside counties since 2001. Join the growing national movement to reclaim and preserve good food and food traditions. Slow Food San Diego, Slow Food Urban San Diego and Temecula Valley Slow Food. • slowfoodsandiego.net • slowfoodurbansandiego.org • temeculavalleyslowfood.org

Offering hands-on learning experiences for children. Explore Imagine Experiment Discover

320 North Broadway, Escondido, CA 92025. 760.233.7755, www.sdcdm.org


Home winemaking and cheese-making supplies. Large selection of wine kits. Make wine at the shop! Cheesemaking cultures and equipment available and cheesemaking demonstrations. 7194 Clairemont Mesa Blvd., San Diego •858-384-6566 • curdsandwine.com

Suppliers of all natural diet and supplements for dogs and cats, including fresh raw foods and selected natural dry and canned foods. Human-grade and chemical free. Two locations, 2508 El Camino Real, Carlsbad, 760-720-7507; and 1229 Camino Del Mar, Del Mar, 858-792-3707 • dextersdeli.com


SeAbreezeorgAniCfArm . org



From inviting new townhomes to luxurious estate-style residences, Standard Pacific’s new-home neighborhoods offer the best in San Diego living. Homes with functional floorplans, a rich architectural mix and idyllic locations. 949-789-1600; • marketing@stanpac.com • standardpacifichomes.com

Known for their fabrics, colors and flattering fit, Cut Loose has an extensive line of casual clothing that’s sewn and dyed to order in San Francisco. Each Cut Loose boutique customizes its own collection. 142 S. Cedros Avenue, Solana Beach, CA 92075 • 858-509-0386 • cutloose.com


Just off Grand Ave. in Escondido, EscoGelato’s luscious, super creamy gelato is full of intense flavor and made fresh daily with the highest quality ingredients including fruit sourced from local farmers at the Escondido Farmers Market. 122 South Kalmia, Escondido, 92025 • 760-7456500 • escogelato.com







delivered weekly to your home or offiCe


Installing owl nest boxes in and around your farm, vineyard, garden or homestead is an extremely effective form of pest control and helps restore balance to the environment. 346 Oak Street, Ramona • 760-445-2023 • BarnOwlBoxes.com A handcrafted blend of nine different organic seeds, superfoods, mineral salts and spices, made in small batches. Available at Little Italy Mercato (Sat), Rancho Santa Fe Del Rayo (Sun) and Hillcrest and Leucadia (alternating Sun) farmers’ markets. Contact: tamara@be-runa.com • be-runa. com/product/seed-salt/

Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 909 W. University Ave. San Diego, 92103. • 619-543-9500





Freshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 • specialtyproduce.co

Knowledgeable staff and a large selection of cookware. For those looking to increase their culinary skills, classes are available onsite through their cooking school. Coupon on page 26. 1788 Garnet Ave, San Diego • 858-270-1582 • great-news.com


Hand made artisan designer jewelry created using traditional goldsmith tools with eco-friendly Sterling Silver, gold and fine quality stones. Strong, cleanly designed rings, necklaces, bracelets, earrings and objet d’art. Custom orders welcome. • khmetalwork.com • instagram.com/khmetalwork • khmetalwork.etsy.com

Sungrown cultivates quality produce: micro-greens, micro-herbs, sprouts, micro-mixes, edible blossoms and specialty greens and shoots. Also available through Suzie’s Farm. Call to order : 800-995-7776 • fax 619-662-1779 • sungrownorganics.com


California’s only fully accredited naturopathic medical school offers Doctor of Naturopathic Medicine (ND) program and Masters program in nutrition and wellness. Childbirth education and doula training offered through the Simkin Center for Allied Birth Vocations. Multidisciplinary curriculum with emphasis on research and clinical training. 4106 Sorrento Valley Blvd. San Diego, CA 92121 • 858-246-9700 • www.bastyr.edu/california


Bustling wholesale and retail seafood market in a working warehouse with fresh sustainably harvested sushi grade and other fish and shellfish, much of it from local waters. Fri. and Sat cooking demos. M-F, 8-3; Sat, 8-2. 5202 Lovelock St., San Diego • 619-297-9797 • catalinaop.com



400 fresh ground herbs and spices, 140 hand-blended seasonings, organic selections, extracts and gift sets. 937 South Coast Hwy 101, C-110 in the Lumberyardshopping center. encinitas@savoryspiceshop.com • 760-230-4801 • savoryspiceshop.com/california/encinitas-the-lumberyard.html


Solar cooking is a new culinary cooking skill that is firesafe, efficient and economical. Catch sunlight and convert into your own free cooking fuel! sdsolarovens@gmail.com • 760-995-5670 • sandiegosolarovens.com


100% estate grown zinfandel, sangiovese, cabernet franc and malbec. Picnic on the patio overlooking the vines or warm up by the fireplace this winter inside the new tasting room! Open Sat & Sun 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 • chuparosavineyards.com


Full bodied red wines served from a small, family-run outdoor tasting patio overlooking the vineyard. Estate


edible San Diego

winter 2014

{Local Marketplace}


grown syrah, petite sirah, cabernet sauvignon and blends showcase the quality of the RVAVA. 26502 Hwy 78, Ramona • 760-788-6800• edwardswinery.com

From the grapes to the winemaker, Stehleon Vineyards is San Diego grown. Stehleon wines blend four generations of agricultural heritage with local product and talent. • 760-741-1246 • StehleonVineyards.com


Beautiful family owned and operated boutique winery. Tasting room now open! Hours: Sat & Sun 11am - 5pm. 18545 Rangeland Rd., Ramona • 760-239-6515 • highlandhillswinery.com

262 E. Grand Ave, Escondido escondidofarmersmarket@yahoo.com


Fine food and wine for 25 years. Romantic dining at The Brasserie, full bar and small plate at The Casual Side. Great wine selection, wine storage and locker rentals. Ample free parking. Great for private parties and meetings. 9550 Waples St. #115. • 858-450-9557 • winesellar.com


Milagro Farm Vineyards & Winery’s award winning, estate grown wines are complex, aromatic and world class. Winner of Best of Show Rose, Best of Class sauvignon blanc, and Gold and Silver medals at 2013 Winemaker Challenge. 18750 Littlepage Road, Ramona • 760-7870738 • milagrofarmvineyards.com


Produced in Austin at Texas’ first and oldest legal distillery. It’s made in small batches in an old fashioned pot still and distilled six times. titosvodka.com



App to help you to locate wineries within a specific radius from any location, select wineries to visit and create a detailed wine tasting itinerary with directions. owl@ winerytrek.com • 858-442-5319 • winerytrekapp.com

A family business dedicated to producing San Diego’s finest wine grapes and premier estate wines. The wines embody the unique qualities of our region. • 760-7491200 • triplebranches.com



Boutique winery in Ramona Valley with fine, handcrafted wines made in small lots from their own grapes and grapes from the Ramona AVA. Open noon to sunset on Sat and most Sun Please call to confirm. Picnics welcome. 23578 Hwy 78, Ramona, CA 92065 • 760-789-1622 • ramonaranch.net

Vesper Vineyards aims to expose wine drinkers to San Diego's diverse microclimates. They support local grapes, wine and all local agriculture and cuisine. Tasting room & winery. 298 Enterprise St., Suite D, Escondido • 760-749-1300 • vespervineyards.com



Specializing in viognier, sauvignon blanc and muscat cannelli, and sparkling grand cuvee. Also cabernet sauvignon, carignane, grenache, merlot, syrah and zinfandel, estate grown or sourced locally. Tasting cellar open Wed. thru Sun, 10am-5pm, and most holidays. 34680 Hwy 79, Warner Springs, CA 92086. • 760-782-0778 • shadowmountainvineyards.com

Wine inventory with a balance of old world favorites, esoteric hard to find producers and varietals. Simple food with emphasis on wine pairings and using fresh, local, organic ingredients. Seasonal menu. Wine tastings 2-3 times a month. 4095 Adams Ave. San Diego 92116 • 619-546-8466 • villagevino.com

Tuesday 2:30 - 6 Operated by the Escondido Arts Partnership

Gelato, Coffee & Panini




Grapes sourced from local vineyards, Valle de Guadalupe and all over California. 14 red varietals, three whites, rosé, port and late-harvest wines. The kitchen serves Mediterranean tapas. Space for events and corporate meetings up to 160 people. 934 N. Coast Hwy 101, Leucadia 92024 • 760-230-2970 • solterrawinery.com

JazzWeek Magazine’s Large Market Station of the Year in 2011 and 2013, and 2014 National Jazz Station of the Year! Full-time jazz radio station licensed to the San Diego Community College District. Member supported, commercial free, community radio • jazz88.org

Downtown Escondido escogelato.com - 760.745.6500

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im e

Join our CSA!




rm, one gard en ity fa c a a

We plant organic seeds Install and maintain backyard gardens Harvest and deliver produce to your door

goodneighborgardens.com 858-375-6121

8329 La Mesa Blvd • La Mesa • 619-464-6666

winter 2014

edible San Diego


Farmers’ Markets MONDAY

Escondido–Welk Resort # 8860 Lawrence Welk Dr. 3 – 7 pm, year round

State St. in Carlsbad Village

Warner Springs

Pacific Beach



People’s Produce *#

State St. & Carlsbad Village Dr. 3 – 7 pm (3 – 6 fall-winter)


40820 Winchester Rd. by Macy’s 9 am – 1 pm


1929 Arnold Way 3 – 7 pm


1st St. & B Ave., Ferry Landing 2:30 – 6 pm

Escondido *

Grand Ave. btw Juniper & Kalmia 2:30 – 6 pm year round

Mira Mesa *

10510 Reagan Rd. 2:30 – 7 pm (3 – 6 pm fallwinter )

Otay Ranch—Chula Vista

2015 Birch Rd. and Eastlake Blvd. 4 – 8 pm (4 – 7 pm winter)

Pacific Beach Tuesday Bayard & Garnet 2 – 7 pm

UCSD/La Jolla

UCSD Campus, Town Square 10 am –2 pm (Sept to June)

THURSDAY Carmel Valley

Fallbrook Village Assn.

Poway *

Point Loma #

Imperial Beach *#

Ramona *

Rancho Santa Fe Del Rayo Village

5951 Village Center Loop Rd. 2:30 – 7 pm

Chula Vista

Center St. off Third Ave. 3 – 7 pm (3 – 6 pm fall-winter)

El Cajon #

Prescott Promenade on East Main Btw Magnolia & Claydelle Aves. 3 – 7 pm, year round

Linda Vista *#

6900 Linda Vista Rd. 2 – 7 pm (2–6 winter hours)

North Park

3151 University & 32nd St. 3 – 7 pm year round

Oceanside Market & Faire * Pier View Way & Coast Hwy. 101 9 am –1 pm

Oceanside Sunset

College Avenue*# NEW!


Corner of E St. & Vulcan 5 – 8 pm, May-Sept 4 – 7 pm, Oct-Apr

Ocean Beach

4900 block of Newport Ave. 4 – 7 pm (summer 4–8 pm)

Santee *#

Village Walk Plaza I-15, exit west on Calif. Oaks/ Kalmia 9 am – 1 pm

Christmas Circle Comm. Park 7 am – noon (Oct–May)


Encinitas Station

Murrieta *

4150 Mission Blvd. 8 am – noon Southeast San Diego 4700 Castana St. (north of 47th & Imperial) 3 – 6 pm

Tremont & Pier View Way 5 – 9 pm

4747 College Avenue 2 – 6 pm

30951 Hwy 79 Warner Springs 3 pm – 6 pm (Sept – June)

Borrego Springs

102 S. Main, at Alvarado 11 am – 3 pm (May–Sept) 10 – 2 (Oct – April) Seacoast Dr. at Pier Plaza 12 – 7 pm (Oct – Mar) 12 – 7:30 pm (Apr – Sept)

Kearny Mesa

North Island Credit Union pkg lot 5898 Copley 10:30 am – 1:30 pm

La Mesa Village *

Solana Beach

Vista *#

On Wightman St. btw Fairmount & 43rd St. 9 am – 1 pm

Escondido Saturday

Carlton Hills Blvd. & Mast Blvd. 3 – 7 pm (winter 3 – 6:30)

Scripps Ranch


Seeds @ City Urban Farm

3950 Berino Ct. 4 – 7 pm

San Marcos *#

Temecula *

Del Mar

University Town Center #

FIRST Saturday of each month 34323 Valley Center Rd. 9 am – 1 pm

Rancho Bernardo Winery

City Heights *!#

1050 Camino Del Mar 1 – 4 pm 110 Kalmia St. 9 am – 1 pm

Golden Hill #

B St. btw 27th & 28th Sts. 9:30 am – 1:30 pm

Little Italy Mercato

W. Cedar St. (Kettner to Front St.) 8 am – 2 pm

16079 San Dieguito Rd. 9 am – 1:30 pm spring/summer 10 am – 2 pm fall/winter

Rincon’s Outdoor Market

Corner of Spring St. & University 2 – 6 pm 13330 Paseo del Verano Norte 9 am – 1 pm

12655 Sunset Dr. Escondido 10:30 am – 3:30 pm year round Corner of Cañon & Rosecrans 9:30 am – 2:30 pm

1855 Main St. (K-Mart pkg lot) 9 am–1 pm

10380 Spring Canyon Rd. & Scripps Poway Parkway 9 am – 1 pm

Campanile Walkway btw Hepner Hall & Love Library 10 am – 3 pm (Sept to June) 14th & C Sts., San Diego City College 9:30 – 11:30 am (Sept to June)

Old Poway Park 14134 Midland Rd. at Temple 8 am – 1 pm

North San Diego #

San Marcos Blvd. & Via Vera Cruz 10 am – 2 pm 410 to 444 South Cedros Ave. 1 – 5 pm

Valley Fort Sunday

3757 South Mission Rd., Fallbrook 10 am – 3 pm

Sixth & Front St. Old Town 8 am – 12:30 pm 325 Melrose Dr. South of Hwy 78 8 am – 1 pm

SUNDAY Gaslamp San Diego 400 block of Third Ave. 9 am – 1 pm


3960 Normal & Lincoln Sts. 9 am – 2 pm

La Jolla Open Aire Girard Ave. & Genter 9 am – 1 pm

Leucadia *

185 Union St. & Vulcan St. 10 am – 2 pm

* -- Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # -- Market vendors accept EBT (Electronic Benefit Transfer) ! -- Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks. All San Diego County markets listed except Barona, Rincon, SDSU and Seeds @ City are certified by the County Agricultural Commissioner. Visit ediblesandiego.com and click on “Local Food” for more complete information and links to farmers’ market websites.

I subscribe to a free magazine because I support local business & local food, want to read it & not search for it & never want to miss an issue.

Subscribe online at ediblesandiego.com 40

edible San Diego

winter 2014

WILL YOU BE MY FRIEND? Become a Friend of Farming – support San Diego’s farmers and receive exclusive invitations to local farm tours and discounts. You’ll also get a free subscription to Edible San Diego delivered to your door when you become a Friend! Friends of Farming – For the farmer in all of us!

Become a Friend at

www.FriendsofFarming.com Local Farm-Fresh Produce & Artisanal Food Products





Come weekly for the freshest local foods.

Seasonal fruits & vegetables Free-range eggs Local honey Medjool dates • Prepared foods Baked goods Mediterranean foods Dried herbs • Retail merchants

ntee a S

Farmers’ Market Wic, EBT, DEBiT & cREDiT caRDS accEPTED



3 to 6:30 p.m. winter and spring 9608 carlton Hills Blvd., Santee at Mast & carlton Hills Blvd. santeefarmersmarket.com

winter 2014

edible San Diego


People everywhere who love music love Jazz88.3 Your local jazz station recognized as the 2014 National Jazz Station of the Year M e M b e r-s u pporte d, coM M e rcial-fr e e, coM M u n ity radio

Voted on by readers, writers and editors of JazzWeek Magazine as well as music producers and record companies across the country. Jazz 88.3 FM competed against five other stations in the same category in large metropolitan areas that included New York, Portland and Detroit. Another feather in San Diego’s hat!