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Good food. Good drink. Good read. • No. 38 • November-December 2016

Celebrations Culinary Classes for Cooks Julie Darling’s Passion: Feeding The Homeless Local Women Beer Makers Cueva Bar’s Focus: Mole SoundBite’s Sensory Dining

Š 2016 Nestle Waters North America Inc.

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November-December 2016

































Photo: Chris Rov Costa

{Two Cents}

Being Grateful

Photo: David Pattison

It seems especially appropriate —and not at all a cliché given the especially contentious election goings on—to stop and smell the roses this fall. We who live in San Diego County, like most of our readers, have much to be thankful for. Here’s some things we’re grateful for every day. Farmers. One tenth of San Diego County’s 4,200 square miles is devoted to agriculture. It has 5,732 farms, more than any county in the nation. We have 363 registered organic growers (and many more small farms growing fruits and vegetables sustainably but without formal organic certification). The total value of ag production in SD County is nearly $2 billion. More than half of that comes from the nursery and cut flower market, but the rest comes from fruits and nuts, vegetables, livestock and poultry products, field crops, timber and bees.

Local produce year round. With so many small Riley Davenport and John Vawter farm produce growers and the long growing season, a wide variety of fresh local produce is available year round. The top ten organic crops are avocados, lemons, valencia oranges, herbs & spices, navel oranges, tangerines, tangelos, tomatoes and blueberries. Winter squash, brassicas, kale, chard and many root vegetables are available now or on their way. Farmers’ markets and CSAs. Again, because of our ideal climate and long growing season, we are rich in neighborhood farmers’ markets and subscription produce services. Around 50 farmers’ markets convene once a week from Imperial Beach and Otay Ranch to the south, to Oceanside and Valley Center to the north. The weekend markets are the largest, but even the smallest have at least one farmer. Many are now selling locally raised meats. Check our website for directories for both farmers’ markets (, and CSAs ( Let us know if we missed any. Our directory listings are free and we keep them up to date. The ocean: As important to our climate as our latitude, you can also thank the ocean for making San Diego a beautiful place to live and a popular tourist destination. What many overlook, even long-time San Diegans, is that we have a wealth of local fish that are exquisitely fresh, delicious and relatively inexpensive compared to the Chilean sea bass, imported salmon, halibut and king crab, etc., so often seen on restaurant menus. Ask your fishmonger to recommend something locally caught, or head down to the Tuna Harbor Dockside Market on Saturday mornings to buy it at great prices from the fishermen who caught it.


Six great issues a year! Get six issues a year of Edible San Diego delivered right to your door, each one filled with delicious recipes, thought provoking subjects and the stories of our farmers, ranchers, fishermen, chefs, winemakers and brewers.

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edible Communities 2011 James Beard Foundation Publication of the Year




Aimee Della Bitta Edible San Diego Chris Rov Costa P.O. Box 83549 Laurie Delk San Diego, CA 92138 Bambi Edlund 619-222-8267 Shannon Essa Maria Hesse Erin Jackson Amanda Kelly ADVERTISING Lauren Mahan For information about Susan Russo rates and deadlines, Urban Plantations contact Riley at Lyudmila Zotova 619-222-8267 PUBLISHERS Riley Davenport John Vawter No part of this publication may be EDITOR used without written Riley Davenport, permission of the publisher. © 2015 Executive Editor All rights reserved. Britta Kfir, Every effort is made to Managing Editor avoid errors, misspellings COPY EDITORS and omissions. If an error Doug Adrianson comes to your attention, please let us know John Vawter and accept our sincere apologies. Thank you. DESIGNER Riley Davenport

COVER PHOTO Chris Rov Costa

Located at the Catamaran Resort Hotel and Spa | Complimentary Valet Parking 3999 Mission Boulevard, San Diego, CA 92109

| November-December 2016

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Community garden blossoms in downtown Escondido

If you’re an urban dweller with a green thumb, your gardening options may be limited to balconies, rooftops or a miniscule backyard plot. It was this dilemma that prompted retired kindergarten teacher Beth Mercurio in 1992 to approach the city of Escondido about transforming a vacant strip of city-owned land between El Norte Parkway and Mission into a community garden. After considerable red tape, the idea eventually paid off and the Escondido Community Garden was born. Several master gardener volunteers from the University of California were enlisted to get the project started and are still actively involved. “Our property is divided into individual plots approximately four feet by 20 feet, which rent for $36 per year,” Mercurio explains. “A senior garden area for ages 55 and older is located immediately south, where plots rent for $20 per year.” ~ Lauren Mahan

Pacific Standard Coastal Kitchen: An iconic landmark reinvented Anyone who calls San Diego home is familiar with the formerly bright pink, artdeco restaurant complex that has for years stood at the corner of Pacific Highway and Hawthorn Street at the northern end of Little Italy. Today, after an extensive remodel that includes modern, coastal chic design influences, the new Pacific Standard Coastal Kitchen features a locally sourced, seasonal menu presided over by Executive Chef and San Diego native Giselle Wellman.

Photo courtesy of Pacific Standard


“I fell in love with cooking at an early age as a way to bring people together,” recalls Wellman, who attended culinary school in Mexico City at Le Cordon Bleu. Her menu celebrates the bounty produced by local farmers and artisans, sourced through Suzie’s Farm, Bird Rock Coffee Roasters and other local purveyors. ~ Lauren Mahan Pacific Standard 2137 Pacific Highway, San Diego (619) 819-0090

For information, contact Beth Mercurio. 760.580.4390

Wine Pub tours offer a taste of south-of-the-border

Photo courtesy of MIXTE Communications

If you’ve been hankering to explore the food and wine scene of the burgeoning Guadalupe Valley, but are still feeling somewhat iffy about making the trip on your own, Sandy Hanshaw of the Wine Pub in Point Loma has the perfect solution. A 15-year hospitality industry veteran who became interested in wine as a hobby, Hanshaw recruited New York chef Malissa Sorsby to assist in developing what has now become a favorite gathering place for locals who have come to appreciate the restaurant’s seasonal, no-frills, comfort food menu consisting of homemade soups, made-fromscratch salad dressings and handcrafted desserts. Now that the Wine Pub restaurant is established, Hanshaw is sponsoring tours of the Guadalupe Valley wine country that include tasting room visits, a leisurely afternoon lunch with wine pairings, and sometimes a quick street taco stop in Tijuana on the way home. ~ Lauren Mahan 4

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The Wine Pub 2907 Shelter Island Dr. San Diego


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{Local Talent}

Cultivating the Future in Culinary Culture 6

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November-December 2016

By Susan Russo

Photos by Chris Rov Costa


f you live, and eat, in San Diego, you probably know that Liberty Public Market (LPM) in Point Loma has an alluring array of artisan foods ranging from brawny lobster rolls to delicate farm-fresh salads. But did you know that it also houses Mess Hall, an upscale, innovative restaurant that sources 100% of its produce from local organic farms? Helmed by Blue Bridge Executive Chef Tim Kolanko and Chef de Cuisine Colin Murray, Mess Hall is doing something else unique—offering an in-house culinary education program to its employees. “The program is still in its infancy. We’ve only done the first two classes on cheese and butchery, but we hope to knock out four more by the end of the year,” says Kolanko. Inspired by Venissimo Cheese’s educational program (another LPM vendor), Kolanko decided to offer something similar to the employees of Blue Bridge’s six restaurants, including Mess Hall. Continued on page 9

Fall Squash, Apple, Potato & Comté Cheese Gratin “The apples and squash help keep this dish from getting too heavy as opposed to traditional potato dishes.” Mess Hall Executive Chef, Tim Kolanko

Gratin: 2 large russet potatoes, peeled and cut into 1/8th inch thick slices

Serves 6 to 8

2 small butternut squash, peeled and deseeded, and cut into 1/8th inch thick slices

Cheese Sauce:

Several shakes of salt

3 cups whole milk

2 medium tart apples such as Pink Lady or Honeycrisp, peeled and thinly sliced

3 whole cloves garlic, peeled

1 large leek, thinly sliced

1 bay leaf

1 tablespoon fresh thyme leaves, for garnish

4 ounces unsalted butter

To make the cheese sauce, simmer milk, garlic and bay leaf gently until garlic is tender. Remove garlic and bay leaf. Smash garlic to a paste and add back to milk. Cook butter and flour over low heat, stirring often for 10 to 15 minutes to make a roux. Whisk or blend roux into the milk mixture and bring to a low

¼ cup all-purpose flour 1 cup comté cheese, plus a couple of ounces to garnish Salt, to taste

simmer for 20 minutes. Use a heavy bottom stainless steel pot, (not aluminum) and be mindful not to let the bottom scorch. Preheat oven to 325° F. To assemble gratin: Coat 8x12 inch baking dish with butter. In a bowl, toss sliced potatoes and squash with salt to and let sit for 5-10 minutes. With a clean towel, pat dry the salted potatoes and squash, then taste the raw potato for seasoning. Adjust seasoning if necessary. Combine potato mixture, apples, leek with 3 cups of the cheese sauce in a bowl and toss to coat evenly. If it seems a bit dry add more sauce to coat. Pack the mixture into the baking dish and gently press it down to so you have a smooth surface. Top with reserved comté cheese and some fresh thyme leaves. Bake for 45 minutes, or until golden brown on top and tender when pierced with a knife.

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Apple Cider-Braised Sweet Potatoes with Calvados Prunes and Hazelnuts “These cider-braised sweet potatoes are the perfect balance between sweet and sour.” -Mess Hall Executive Chef, Tim Kolanko Serves 6 to 8

3 to 4 cups fresh-pressed Julian apple cider 4 cloves 2 bay leaves 2 sprigs of thyme

15 prunes 2 cups Calvados, apple-flavored liqueur (cognac or brandy are fine substitutes) 3 pounds sweet potatoes or garnet yams, peeled and cut into 1-inch tall rounds

Several shakes of salt ½ cup chopped toasted unsalted hazelnuts 1 medium tart apple such as Honeycrisp or Pink Lady, thinly sliced, or julienned 1 to 2 ounces unsalted butter or 1 ounce hazelnut oil, optional to finish Cover prunes with the brandy in a small sauce pot and bring to a simmer. Remove from heat and set aside for at least 1 hour, although refrigerated overnight is better.


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Preheat oven to 350° F. Stand the potatoes on end and arrange them as closely as possible in a 14-inch straightsided braising pan, or other large, deep covered pan. Add enough fresh cider to cover just to the tops of the potatoes. Add cloves, bay leaves, thyme and salt. Cook potatoes uncovered, basting every 10-15 minutes, for 45 minutes, or until tender when pierced with a fork. Transfer the pan to the stovetop over low heat and simmer until the cider has reduced to a light syrup. If desired, finish by topping the dish with butter or hazelnut oil. Top with the prunes, chopped hazelnuts and apple slices before serving.

Continued from page 6

eventually offering the curriculum in an online format, and to start a series of culinary classes for the public. For now, however, he’s focusing on getting the program up and running. Manning their restaurants that are open seven days a week and hosting numerous culinary events, it’s a logistical challenge to schedule classes that cooks and chefs can attend.

Here’s how it works: Cooks, along with some front of house employees, attend a class to learn basic cooking techniques. Kolanko says most of the cooks were eager to attend the classes since many had to learn on the job and never had an opportunity to attend culinary school. “Many cooks feel like robots at a station, doing one thing over and over,” says Kolanko, “the classes are a way of giving back to them.” It also benefits the chefs: “When you teach something, you need to be able to explain it, so it’s good for us chefs too,” adds Kolanko.

Ultimately, it’s worth the effort. “It’s really about culture-building,” says Kolanko. “That’s my goal. Building a culinary culture for the whole company that trickles into all of our restaurants.”


Future classes will cover areas ranging from bread baking to fermentation. “So far, the cooks have really loved it,” says Kolanko. “By offering these classes, it shows that we are invested in their growth.”

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

Unique and Local Holiday Meals This Thanksgiving season, Mess Hall will be serving as a turkey pickup location for Stehly Farms. Customers can order their turkeys from and pick them up onsite. Mess Hall will also be offering a selection of side dishes and desserts to order and pick up. For more information, please call Mess Hall at (619) 255-8360 Tim has graciously shared two of his favorite holiday side dishes here, as a way to bring more local, unique flavors to your holiday table.

Moving forward, Kolanko and his chefs intend to formalize the program,

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November-December 2016

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{Liquid Assets}

Delanie Koken – Celebrating Women in the SD Beer Industry By Maria Hesse


elanie Koken wants you to know that there are women in the beer industry— and they should be taken seriously. “Men will come into the tasting room, take one look at me and will avoid me to wait for a man, any man, to ask their question,” she said. “Maybe I shouldn’t wear red lipstick anymore.” Koken is not one to underestimate. Also known as pin-up model and burlesque performer Dottie Deville, Koken has been in the San Diego beer industry for over a decade, and hasn’t even turned 30 yet. Her first batch of homebrew was a Belgian Wit with coriander and grapefruit. “It was all right,” she says while shrugging and sighing. The Point Loma native was a teenager, collecting beer bottles to fill with her homebrew to take to friends down at Sunset Cliffs. She entered her second brew at the county fair, remembering that there were only around 100 total entries at the time. “Now, I think there are over 150 entries for the IPA category alone.” In 2010 Koken was the youngest in San Diego to achieve Cicerone certification (the beer equivalent of a sommelier), although she didn’t advertise it because she was still shy of legal drinking age.

Photo by Lyudmila Zotova


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July-August 2015

As fate would have it, Koken was working at a preschool when she met Lisa White of White Labs, one of the world’s largest yeast distributors. White invited Koken to help set up the White Labs tasting room in 2012.

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Of the few women in the industry at that time, “they all seemed to be at White Labs,” Koken recalls. Now, she estimates the industry is equally split. “I think the cliché of women not drinking beer is broken. There aren’t a lot of female brew masters, which is funny because women have better palates than men,” she adds, giving praise to some notable women in the industry, like Neva Parker at White Labs, and declaring “Kim [Brisson-Lutz] from Saint Archer is a badass.” But, she says, “It’s old-school mentality: Men brew the beer.” Koken left White Labs in 2015 to manage the tasting room at Bitter Brothers on Morena Boulevard. “We were brewery number 116, first [craft brewery to open in] 2016, and now there are 124,” notes Koken. She enjoys bouncing ideas back and forth with head brewer John Hunter, well known for his Karl Strauss Peanut Butter Porter. One thing that hasn’t changed much is that the beer most popular 10 years ago is still what is most popular today: IPA. “I don’t think palates have evolved. I understand that San Diego wants ‘West Coast Style’: the hoppier the better. Why drink one IPA and wreck your palate?” Koken predicts sour beers will continue becoming more trendy, followed by Pilsners, lagers and Schwarzbiers with a lower alcohol by volume (ABV) rating. Koken suggests lower-ABV beers will be popular because they allow you to enjoy drinking for a bit longer. “This is my party tip, and I’m a good partier: Keep that party going for as long as possible.”


Delanie Koken Bitter Brothers Brewing

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{Kitchen Know-How}

From Mole Heart to Yours By Shannon Essa


Photos by Lyudmila Zotova

hef Oz Blackaller’s Cueva Bar in University Heights serves one of my favorite dishes in San Diego, his Torta Azteca—chicken layered between corn tortillas and slathered with what really makes the dish sing: Oz’s mole poblano.

When I expressed interest in learning how to make his version of this famous Mexican sauce, Oz offered to teach me the process. “Now, my recipe will be for future generations,” he told me with great sincerity. I spent an afternoon in the compact kitchen of Cueva Bar, doing a sort of dance with many ingredients, bowls, pots, pans and Chef Oz. When everything was cooked, it was time to blend and puree the various components and mix them together, followed by what I thought was the most labor intensive part of the process: the sieving. We pressed the mixture—and there was a lot—through fine mesh sieves. When we had sieved it once, Oz wanted to do it again. “The more you sieve, the smoother the sauce,” he said. The sieved sauce went into a pot; spices, cocoa and nut oils were added and the mixture stirred. It looked glorious at this point—dark, rich and decadent. Continued on page 15

November-December 2016

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Mole Courtesy of Chef Oz, Cueva Bar Set aside several hours to complete all the various components of Oz’s mole the first time. After a couple of batches, you will get the hang of how to cook the various ingredients at the same time. This mole is quite spicy - to cut down on the heat a little, remove the seeds from the fresh chiles. It will still be spicy though! Oz’s mole is great as a sauce for enchiladas, or serve it over pork or chicken.

1 ounce Fresno chiles, stems removed; seeds removed if you prefer less heat 1 ounce jalapeno chiles, stems removed; seeds removed if you prefer less heat TO COOK IN THE FIRST POT: 1 ounce whole blanched almonds ⅓ pound blanched peanuts 2 ounce pepitas

Special equipment needed

1 ounce walnuts, *optional (see note below)

Rubber gloves (for cleaning chiles)

½ cup crushed tortilla chips

Food processor


Blender Mesh strainer (the bigger the better)

Ingredients TO ROAST IN THE OVEN: ½ pound plantains with black or dark skins ¼ pound Roma tomatoes ⅛ cup garlic cloves, peeled 14

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2 cups dark beer (I used Boatswain Chocolate Stout from Trader Joe’s) 4 ounces piloncillo (available in Pancho Villa or Northgate supermarkets) ⅛ cup cocoa nibs To add to the third pot 1 ounce dried Morita chiles

1 ounce dried Ancho chiles 1 ounce dried Mulato chiles 1 ounce dried Negro chiles 1 ounce dried Pasilla chiles 2 ounces pitted prunes 2 ounces raisins TO ADD TO THE COMPLETED PUREE: 1 tablespoon cumin 1 tablespoon salt 1 tablespoon cinnamon ⅛ cup cocoa powder 1 tablespoon sesame oil 1 tablespoon walnut oil (Note: 1 ounce of chopped walnuts can be substituted if you do not have walnut oil in your pantry. Cook with other nuts in step 1.)

Directions Preheat oven to 450°F. Heat ½ gallon of water in a 5 quart saucepan (Pot #1). Heat

Continued from page 13 Oz either simmers the sauce for two hours to bring it all together, or reduces it into a paste that can be kept for a month unrefrigerated and then reconstituted with water, beer or stock. A few days later I attempted the mole, on a smaller scale, in my own kitchen. Oz cut his restaurant recipe down to a quarter of what we had made in the restaurant. It took me hours to shop; some ingredients were not so easy to find (cocoa nibs, which I eventually bought at Sprouts) and other stores had ingredients that I was sure were not what Oz had intended (like the La Fiesta brand of “ancho pasilla peppers” which according to a quick Google search are maybe ancho, maybe pasilla, but not both.) In the end, the best place to buy all the peppers was the wholesaler Specialty Produce, which thankfully is open to the general public. I must have sent Oz at least 10 texts the first time I made the mole at home. First came the shopping questions. “Is it OK to use Negro Modelo beer?” (No.) “Is chocolate stout OK?” (Yes.) Then in the kitchen—“how long do the nuts have to cook?” (A long time.) Oz had told me when his kitchen staff makes the mole his kitchen is a mess. After I did my own sieving I saw what he meant. I may find splatterings of mole in dark corners of my kitchen for some time.

If you want to attempt Oz’s mole yourself, set aside a day or two, especially if you want to reduce the sauce into a paste. Or, take the easy route and buy some of the paste from Oz, and reconstitute it into a sauce for meat, chicken or enchiladas at home. At the very least go in and try the Torte Azteca at Cueva Bar. This is a dish with a sauce that speaks to the heart, made by a chef with heart.

Oz is a good teacher. Between the kitchen session and his prompt answering of texts and calls, I got the job done and took him a sample. He tried it and smiled broadly. “You nailed it,” he told me. All my friends that tried the mole loved it.

Shannon Essa is a California native currently residing in San Diego. She is the author of restaurant guidebook Chow Venice! and splits her time between San Diego, Santa Barbara and Europe writing and leading wine, beer and food-based tours in Croatia, Spain and Italy for Grapehops Tours.

a large skillet on high heat; when it is quite hot, toast the almonds, peanuts, pepitas (*and walnuts if using), stirring constantly, until the nuts begin to turn brown and release oils, about 5 minutes. Add to the pot of water and gently boil the nuts until soft (about one hour.) When the nuts are soft, toast the crushed tortilla chips in a hot skillet and add to pot #1. Remove from heat. In a saucepan (Pot #2), heat beer and piloncillo until piloncillo is dissolved. Add cocoa nibs and simmer until soft, about 45 minutes. The beer should be reduced by half. Wearing rubber gloves, clean all the dried chiles by slicing down one side and removing seeds and stems. Heat ½ gallon of water in a 6 quart or larger saucepan (Pot #3). Heat a large skillet or cookie sheet placed on top of stove over medium high heat. Working quickly with tongs, dry roast all chiles on each side, then transfer to the saucepan of water. You just want to release the oil and flavor of the chiles, about 30 seconds per side. After the chiles are done, pan-roast the raisins and prunes, stirring, for two


minutes to release their oils and add to the same pot. Cook the mixture until soft, about 45 minutes. Get your veggies roasted—place the tomatoes, garlic, Fresno chiles and jalapeño chiles on a baking sheet. Wrap the plantains in foil, place next to vegetables. Roast everything, turning occasionally, until charred, keeping an eye on the individual ingredients (especially garlic) to ensure they don’t burn. Remove charred vegetables from the oven and add to the saucepan with the chiles. The plantains will steam in the foil, and depending on the ripeness of the plantain you should cook 30-60 minutes until the plantains are soft and slightly mushy. In a blender, combine beer mixture and pour through a mesh strainer into a large bowl. Using a food processor, puree the nut mixture (including the liquid). Place the mesh strainer over a large baking dish or large bowl. Working in batches with a wooden or metal spoon, press as much of the mixture through the strainer as you can. Transfer the purée to the bowl with the beer mixture and discard the

solids left in the strainer. In the same food processor, purée the chile and vegetable mixture. Wipe out the stockpot and return to the stove. Press as much of the mixture through the mesh strainer as you can, into a bowl or baking dish, add the puree to the beer and nut mixtures, and discard the solids left in the strainer. Transfer the strained purées to the stockpot, stir to blend and mix in the spices, salt, cocoa powder and oils. Simmer mole over low heat for two hours. Makes about 10 cups.

Crockpot mole paste Oz reduces some of his mole sauce into a paste that can be stored for longer periods of time. To make it in a crock pot, add a couple of cups of your sauce to a crockpot. With lid ajar, simmer on low heat for 24 hours, stirring occasionally. The sauce should eventually reduce down to a fudgelike paste. Store the paste in foil wrapped logs. To reconstitute mole paste, mix one part paste with two parts liquid (water, broth or beer) and reheat. Enjoy!

November-December 2016

edible San Diego



Local, Collaborative and Highly Sensory Dining Experiences


eing conscientious about food— sourcing and seasonality—and how this impacts our community is important when considering sustainable choices. However, another important aspect of our experience with food is the company. With whom do we eat and share our food? For several years, Chef Nick Brune of Eco Caters has tackled this element of conscientious eating, bringing various elements of the community together through local food-music experiences. SoundBite pairs courses with performances by San Diego musicians. Each month the featured chefs, the musicians and the style of food changes to match that month’s location. My first experience was in April 2016 at Trilogy Sanctuary in La Jolla—a multifaceted space that functions as a vegan café and yoga studio. Chef Brune was joined by Chef Michael Feil of Trilogy and Chef Jeremy Scullin of Kindred, and each chef prepared two of six vegan courses that were inspired by select tracks from artists Justin Froese and Briahnna. The night’s edible ensemble commenced with a spread of cheese, juice and puréetopped flatbread, then wound through 16

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five more filling (and musically inspired) courses that included fried garbanzo cakes, coconut ambrosia and maple-mashed yams. What I found the most enjoyable was how this space encouraged conversation between myself, the other diners and the chefs. At a typical restaurant, it’s not often you can easily converse with fellow diners or with those working hard in the kitchen. So when Brune introduced his ambrosia course with an anecdote about growing

“This is the power of gathering: It inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.” ~Alice Waters up in the Deep South, I was thrilled. He related stories about climbing Southern oak trees and how his experience infused this dish and helped him to create it. It was an unexpected, and certainly rich additive that benefitted my experience as whole. My experience reminded me of a quote I’d read once from Alice Waters—the mothergoddess of the organic food movement in

By Amanda Kelly

Photos by Chris Rov Costa America: “This is the power of gathering: It inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.” Of SoundBite and what Brune hoped to accomplish in the community when he started the event, he says, “It’s mainly an event supporting local musicians, chefs and restaurants. It’s also a platform for myself and other chefs to get creative with our cuisine. When a chef truly gets involved with the music, a one-of-kind dish is brought to life.” The next SoundBite will be on November 7 at Saiko Sushi featuring Tori Roze and the Hot Mess. Brune expects there to be a lot of “funky sushi.” Vegetarian/vegan dishes are always available when requested.


Purchase tickets at: saikosoundbite. or find SoundBite on Facebook to stay in the loop for future events. Amanda Kelly is a writer and editor based in San Diego. Her work has been published in regional magazines in Northwest Florida and in California. She strives to inspire a greater appreciation for the interconnectedness of our world through stories about real people, real places and the environment.



at The Ranch A SATURDAY FILLED WITH FUN, FITNESS, FOOD & A MASSAGE! UPCOMING SATURDAYS: October 22, 2016 November 12, 2016 December 10, 2016

br u n c h • w ine • ba z a r A SUNDAY FUNDAY WINE TASTING, FARM-FRESH BRUNCH, AND BAJA BAZAR. UPCOMING SUNDAYS: November 20, 2016 December 4, 2016




November-December 2016

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Photo courtesy of Suzie’s Farm

A San Diego Slow Wedding By Maria Hesse


elissa Strukel started planning events because she was motivated to help reduce the waste they generate, which led her to open Pow Wow Design Studio, offering unique space and event planning services that give clients access to Strukel’s collection of vintage furniture and décor. Strukel’s sumptuous, boho-chic aesthetic has brought national success, with Strukel saying that she often has to turn down small wedding projects. In those cases, she says, she enjoys advising couples on where to go and how to make the event look amazing.

Diego. Frankly speaking, a super-bitchin’ celebration of love that is affordable.

and the décor, flowers and food for such an event were sourced from close to home.

Your solution? Cue the chiming wedding bells in your head, and…

A Slow Wedding is San Diego bespoke at its finest, and it doesn’t have to break the bank or have a carbon footprint the size of Nebraska. We took some suggestions from Strukel and searched our talent rich city to curate a list to help you plan your very own San Diego Slow Wedding.

Planning a wedding? If it’s yours, you probably dream of not just any wedding, but an event that is meaningful, intimate, creative, stylish, fun and epitomizes San

So, what is a Slow Wedding? Well, it’s a wedding that harkens back to the time when weddings didn’t have to cost $100,000+, were styled with what was locally available,


edible San Diego

November-December 2016

Welcome to the dawn of the Slow Wedding. If it’s going to happen (and we all know it will), shouldn’t we start it here? Could we call it a Tiny Wedding? Someone, somewhere is probably working on a Perma-Wedding. But here, in a city filled with passion for preserving what is local, we will call it a Slow Wedding.

Venues First things first, picking the right place to marry and celebrate is of the utmost importance. Strukel says San Diegans are still very traditional when it comes to venues, in the sense that “people are still getting married in ballrooms and in a hotel that’s right on the

beach in a ballroom that has no windows, so you can’t see the beach.”

Photo courtesy of MIHO Catering Co.

In a city such as ours, an outdoor wedding should be prioritized. Exchanging vows on the beach might be a must, but there are permits, costs and regulations associated. Most popular wedding venues book over a year in advance and can often blow your budget. One interesting solution is to book a beach house vacation rental. There may be permitting issues and landlord regulations, but booking a vacation rental for a few days could include accommodations for the wedding party, easy access to the beach for a ceremony and a beautiful setting for the reception.

The Brick: Located in Liberty Station, this gorgeous brick building works with Epic Vendors for events. Quartyard: Located in East Village, this industrial event space comes complete with a bar, stage, and works with an approved list of vendors. Suzie’s Farm: Located in the Tijuana River Valley, Suzie’s Farm provides a picturesque background and, we hope, some organic vegetables for your caterer. Shall we say “farm to matrimony”?

Food and Beverage San Diego is pretty down with farmto-table dining, and with our beautiful bounty one way to wow and thank your guests is with good food and drink. It’s worth the splurge. These companies are known for the impressive local eats, drinks and professionalism.

Photo courtesy of Eco Caterers

Creating that backyard-wedding might be as simple as asking a friend with a beautiful backyard to host your wedding. If you still need a bigger venue, try one of these guys:

Harvest Kitchen: David Allen Holtz and his biodiesel food truck specialize in creative farm-to-table weddings and events. Eco Caters: Chef Nick Brune specializes in eco-conscious, local and organic catering events. MIHO Catering Co.: Strukel recommends Chef Ryan Studebaker’s stylish and fun San Diego cuisine.

Barçon Cocktail Co.: Strukel recommends this local bar catering company, specializing in craft cocktails. Snake Oil Cocktail Co.: Really, one of the ultimate companies specializing in craft cocktail catering. Craft Brew: There are 124 craft breweries in San Diego. Pick your favorite and get a few kegs to tap. Skip the red Solo cups and spring for a keepsake pint glass for your guests.

Photo courtesy of Suzie’s Farm

Moncai Vegan: Chef Don Jackson is the man to turn to for that specialty wedding cake to accommodate your vegan guests, and your carnivorous guests won’t know the difference. Photo page 18: Wedding ceremony at Suzie’s Farm. Top right to bottom left: MIHO Catering Co. celebration feast, Eco Caters’ festive table setting, Suzie’s Farm wedding venue.

November-December 2016

edible San Diego


Flowers Here are some of our top picks for sourcing flowers locally. Succulently Urban: Because nothing says “San Diego bride” more than a succulent bouquet. They even make succulent cake toppers, corsages, centerpieces and more. Kendall Farms: Featured at San Diego Magazine’s 2016 “Best Of ” event, Kendall Farms is a 500-acre flower farm located in Fallbrook. Photo courtesy of Kendall Farms

Attire You might consider shopping any of our amazing vintage shops for formal wear to up-cycle. It would also be perfectly acceptable to get married in flip-flops and khakis because anything goes in this city. If you choose to wear more traditional and formal attire, there are amazing options for wedding attire for both men and women. For the Groom:

Photo courtesy of Little Hobo Bird

La Moda: You can start here for bespoke custom suits and/or rentals. For the Bride: Dress Theory: Strukel’s recommendation specializes in curating bridal collections that complement the San Diego bride, including dresses by Los Angeles-based designers. D’Angelo Couture Bridal: This locally owned and operated bridal boutique is home to internationally known couture designer Diane D’Angelo.

Jewelry & Gifts With more nontraditional couples marrying, jewelry, attire and gifts are becoming more nontraditional as well. And really, at the end of the day there’s no need to drop a small fortune on a machine-pressed ring with a blood diamond from a big mall store when we have local artisans who create beautiful, unique handcrafted pieces. Whether you are searching for the ring or accessories and gifts for your bridal party, 20

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November-December 2016

Top: local flowers from Kendall Farms.

Bottom: Little Hobo Bird jewelry for special occasions.

here is a list of a few favorite places where you are sure to find beautiful baubles. Little Hobo Bird: Local artisan Sandra Logan’s handcrafted silver pieces are nontraditional, yet many of Strukel’s clients want them for a wedding. Etsy. com/shop/LittleHoboBirdWares The Spiffing Shop: Spiffing Jewelry (Spiffing has an assortment of mid-range, clever, handcrafted accessories for women and men. Simply Local: If you’ve been to this shop, you might think it’s a strange suggestion, but there is some extraordinary jewelry for sale by local artisans like Loku Designs, (, not to mention,

candles, T-shirts, homemade laundry detergent and hygiene products and more. Taboo Studio: (Editor’s Pick) This unique jewelry studio located in Mission Hills is a display gallery for artisan jewelers. According to the website, over 75 artisans display and sell jewelry at Taboo Studio; many of them are locally based and internationally known. Allison Cecil | Praxis Jewelry


Maria Hesse is a food and lifestyle designer, pug photographer at, and co-author of The Intentionalist Cooks! You can find her at

An eatery, bar & bakery with artisan breads, small production wines, craft beers, cheeses, cured meats and specialty groceries produced by craftspeople from the Pacific Time Zone. 5277 LINDA VISTA ROAD • SAN DIEGO, CA 92110 • 619.260.8446 WWW.PACIFICTIMESD.COM • @PACIFIC_TIMESD


Coupon expires 12/31/2016 at 6 p.m.

Wedding Guide Our beautiful new Wedding Guide will showcase San Diego’s best caterers, florists, rental companies, venues and other businesses that make San Diego a thriving wedding destination. Published as a detachable insert and included in our March-April and September-October issues, the guide will be in the hands of brides and grooms for months as they plan their happy day. Don’t miss this opportunity to tell area brides and grooms about your offerings. For details, contact your advertising representative or Charissa da Silva at

November-December 2016

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Just Call Us Volunteers Working Together To Bring Everyone To The Table By Aimee Della Bitta

Photo by Chris Rov Costa


edible San Diego

November-December 2016


n a season full of abundance, it’s important to remember that collaborating to make a true difference is one of the finest reasons to celebrate. The decade old San Diego-based organization Just Call Us Volunteers, led by Julie Darling, is a glowing example of this. In 2005, chef and caterer Julie Darling didn’t have plans for Thanksgiving. She faced a common bout of loneliness that just about everyone has experienced at one time or another. It’s how she dealt with her feelings that day, and the decision she made to focus her attention on helping others, that led to positively impacting tens of thousands of lives over the last 10 years.

collaborates with area caterers Wild Thyme Catering Company and The Grill at Torry Pines, among others, to distribute excess food that would otherwise be thrown away. Another huge milestone for the organization was when Angie Brewer, who currently handles all JCUV’s social media and volunteer coordination, and Chef Kim Moreira, Director of Volunteer Training, made a commitment to help Darling take JCUV to the next level. Darling says, “These women were instrumental in fostering awareness for the organization early on, and for helping it grow into what it is today.”

The homeless population in San Diego city and county are now the fourth largest in the country, according to the U.S. Department “Honestly, I was feeling lonely and upset. I could have easily stayed of Housing and Urban Development. As much as Darling wishes home and let myself be sad, but I decided to go out and serve instead,” that there wasn’t a need for the organization after 10 years, and that says Darling. That’s how Just Call Us Volunteers (JCUV) was born. there was a more permanent solution for moving people off the street, she is committed to treating the homeless With the help of generous friends and clients who donated food and their time, Darling began She is committed to treating population with respect and the best way she can do that right now is by serving nutritious, good, preparing dinners for the homeless at various the homeless population healthy food. holidays. Year after year, the initiative continued with respect and the best to grow and today, JCUV serves two meals a Volunteers that work with JCUV often walk month in addition to serving on almost every way she can do that right away from their experience feeling satisfied major holiday. They also serve the final meal to now is by serving nutritious, for giving back to their community and with a 1,400 homeless veterans at the annual Veterans few new culinary skills under their belt. That’s Stand Down event held in July at San Diego good, healthy food. because JCUV makes everything from scratch. High School’s Balboa Field. According to Darling, “On Valentine’s Day, we serve stuffed pork-loin, garlic smashed potatoes, Darling is quick to share the credit of the roasted carrots and salad. Our volunteers learn how to butterfly, organization with everyone who contributes. When asked to stuff and truss the pork-loin.” name a few of the local chefs she works with, Darling jokingly says, “everyone in town,” before carefully reading off a long list of One message Darling wants to make sure to get out to potential popular chefs throughout San Diego that tirelessly donate their volunteers is that people are hungry year-round, not just on the time and talent to helping others in the most direct way possible. holidays. Just Call Us Volunteers has a consistent presence at multiple sites throughout the county, such as San Diego Center Owner and Chef of Carnitas’ Snack Shack, Hanis Cavin, explains for Children, Veteran’s Village, Rachel’s Women’s Shelter and Tent why he supports JCUV: Shelters, year round. “I choose to support JCUV because you can first hand see the For more information and how you can volunteer or donate, visit people that we feed. See them smile and know that they for the moment are happy. JCUV is truly a nonprofit and as chefs we can see how much goes into making this happen.”

Good Food, Good Start Darling recognizes the major distributors and local businesses that donate throughout the year, such as Specialty Produce, Grand Hyatt, Sprouts Farmers Market and Cupcakes Squared. Darling also

Aimee Della Bitta is a San Diego–based writer and freelance marketing consultant. She specializes in brand building, on-point promotional copy and creative messaging for editorial and corporate clients. She spends her free time trying out new recipes, hanging out with her two kids and husband and enjoying the beautiful seaside town she’s happy to call home.

November-December 2016

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Don’t Drop the Beet A

s one of our most whimsical American authors noted, there is undoubtedly a mystery and stark individuality to the beet. It’s outer appearance is pure dichotomy, with a hirsute outdoorsmanlike bottom half and ladylike plumage of leaves on top. Slicing into a beet couldn’t be more surprising or captivating. Dark blood hued, the juice stains one’s hands like Lady Macbeth. It is surely the most saturated, color-penetrating vegetable on Earth. On the practical side, beets are a proven source of phytonutrients and antioxidants, which can lower cholesterol, and protect against coronary disease and stroke. They are also known to be antiinflammatory and great for detoxification. In other words, pull out that juicer and start whirring beets after workouts and/or long, alcohol-drenched evenings. Include the greens in your juicing, as they contain the powerful carotenoid lutein, which will help remove the beer goggles and restore your vision. Here in California, we adore all of our beautiful beets, but the standard red undoubtedly takes

By Laurie Delk

center stage. There is scarcely a beach restaurant menu that doesn’t have a beet salad on their menu, most often accompanied by goat cheese and some type of nut. But San Diego restaurants are also flexing their culinary muscles and taking beets in new, unexpected directions. At Kindred, a popular vegan spot in South Park, one of their most popular entrées is a vibrant Beet Risotto, with fried potato scallops, sweet corn sauce and scallion sour cream. Even in the meathappy burger land of Eureka! in UTC, the Veggie Beet Burger garners loyal fans. Made with a housemade red beet and kidney bean patty, pickles, tomato, red onion, arugula and lemon vinaigrette, you won’t even miss the meat. Cucina Enoteca performs a mouthwatering marriage of lower beet and upper greens with their seasonal agnolotti, currently served with feta and house-cured pancetta. With the rise of local producers and availability on tap, Kombucha is no longer a foreign, head-turning beverage. And with a myriad of flavors offered, it’s no surprise the bold beet makes an appearance. Bootstrap Kombucha owner James Farnworth states without hesitation that his beet flavors are his current bestsellers. He notes, “We call them Bog and a Bag, for beet orange ginger, and beet apple ginger. Gorgeously colored, the blends give you an earthy “beetiness” with the complementing ginger-ific spice and sweetness from the fruit.

Photo by Chris Rov Costa


edible San Diego

November-December 2016

If you’re looking to take your beet love affair out to drinks, stop by new North county hotspot, Campfire in Carlsbad, for their show-stopping Roasted Beets cocktail. Found on their From the Fire portion of the menu, the lip-smacking libation includes gin, ginger, honey, lemon and thyme. If you’re like me and looking to reduce your reliance on chemicals and manufactured goods, consider these two incredible applications of beets: instead of buying artificial color dyes for your frostings and red velvet cake, use beet juice to create beautiful pinks and reds (perfect for Valentine’s or birthday cupcakes and cookies!) Also consider the intensely colored beet for homemade blushes, lip stains and glosses for truly natural glows. With an overwhelming array of choices and the holiday season upon us, beets add delicious and colorful vitality to your table and menu.


Laurie Delk is a lover of all things wine, craft beer, and cocktail related in the San Diego scene. Currently, she is the West Coast Sales Director for Brewer-Clifton and Palmina, sustainable wineries that are dedicated to vegan practices and natural fermentations. She is also the weekly Craft Beer & Cocktail columnist for DiscoverSD. Her life and travels around the globe have given her a deep appreciation of local food and drink culture.

“The beet is the most intense of vegetables... The beet is the murderer returned to the scene of the crime….The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized...The beet was Rasputin’s favorite vegetable.” Jitterbug Perfume by Tom Robbins

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The Bread Barn Carrying on an Artisanal Tradition By Lauren Mahan


n the early 1990s European-trained bakers brought their baking savvy, recipes and bread starter to Escondido and opened San Diego Artisan Bakery south of town. And while the business has changed hands a few times since then, their fundamentals of artisanal baking still hold true: limited production, using generations-old family recipes and a decades-old bread starter that originated in Europe. Today the bakery has been relocated to a tiny 700-square-foot facility in Valley Center, which is run by owner and Valley Center horsewoman Laura Zeller and her family.

Continued on page 28

Photo by Lurdmila Zotova

November-December 2016

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“In 2015 we purchased what was by then known as Belen Artisan Bakery, established it here closer to home in Valley Center and renamed it the Bread Barn,” Zeller recalls. But the operation remains small, churning out about 300 loaves per day.

About Artisanal Bread Starters A bread starter, also called a “sponge” or “mother dough,” begins with just a mixture of flour and water. The gradual fermentation time that comes from using a starter gives artisanal bread a more complex flavor. Bakers either add active dry yeast or allow the mixture to collect naturally occurring wild yeast and bacteria from the environment. By saving a bit of dough from each batch to be used in creating future baked goods, bakers can ensure the continuing quality and taste of their breads. In the case of the Bread Barn, the starter currently in use originated in Europe and is decades old.

Son Noah Orloff, who will soon be interning at a bakery in Northern California, explains: “Since the bread is baked up fresh daily, using GMO-free wheat flour and no preservatives, the baking operation is done in two shifts and continues through the wee hours of the morning, so that fresh baked goods can be served up at 7am sharp.”

The Bread Barn 29277 Valley Center Rd. 760-740-5963

In addition to handcrafted artisanal breads like date and walnut or Gruyère with Laura Zeller scallions, the Bread Barn offers sweeter varieties, such as traditional Jewish challah and French brioche, which customers will often drive a considerable distance to obtain.

Photo by Lurdmila Zotova

sourced products, such as shortbread, handstirred granola, jellies, honey and wheat alternative items at the Bread Barn store, adjacent to the baking facility.

“We bake banana bread, cookies and scones, as well,” Laura adds, “using locally sourced fruit and nuts and organic ingredients whenever we can.” She also sells other locally

Baked goods from the Bread Barn can be purchased at farmers’ markets throughout San Diego County, as well as at their Valley Center store.


edible San Diego

Lauren Mahan is a freelance writer with over 30 years’ experience based in Valley Center, North Park and points south (Baja). She is the Tidbits editor for Edible San Diego and a frequent feature article contributor.


Photo by Mike Mahan

Photo by Mike Mahan

Laura Zeller and son Noah Orloff

Hours: M–F 7am–5pm Sat 7am–3pm Closed Sun

Bread Barn offerings at a farmers’ market.

November-December 2016

Fresh & Local Seafood Seafood Education and Nutrition Center

OPEN MON-FRI 8AM-3PM SAT 8AM-2PM & SUN 8AM-12PM Fish Market | Food Demos | Special Events

Committed to sourcing better seafood choices from responsible fisheries or farms.


All natural Artisan crafted Renewable

“Aweso produc me t! Wash and sa nitize. It does both!”



E V E R Y S U N DAY 9AM - 1:30PM


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GIFT IDEAS Delightful way to support our local businesses

Golden Rabbit Enamelware Colander

Hawthorne Country Store: $30

Handcrafted Skin Care

LENUS Handcrafted: Products priced separately

Balsamic Vinegar and Olive Oil Gift Pack Barons Market: $20

North Park Fruit Cake Cardamom Cafe: $28


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November-December 2016

Fresh-cut Succulent Art

Sedona and Friends: $20 and up

Bella Vado Avocado Oil Gift Set

Bella Vado Avocado Oil: $35

2014 Petite Sirah, Sierra Foothills, California Koi Zen Cellars Urban Winery: $32

SoloBee Tower— Native Bee Shelter SoloBee: $139

Steel Bodied Speedster See/Saw: $115

November-December 2016

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Photo and story by Erin Jackson Pavlova, a light-as-air meringue topped with fruit and whipped cream, is a go-to dessert for celebrations and holiday meals in New Zealand and Australia. And while its exact origins are unclear (both countries claim to have invented it in honor of Russian ballerina Anna Pavlova), there’s no doubt it’s delicious.


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November-December 2016

This creative take on pav (as it’s affectionately known) puts the yolks left over from making the meringue to good use in a spiced crème anglaise and features fragrant sautéed apples. The result is an impressive dessert with the familiar flavors of autumn and apple pie.


Erin Jackson is a food writer/photographer who is passionately committed to hunting down San Diego’s best bites. She shares her finds in several local publications, including DiningOut San Diego, Thrillist and Edible San Diego. Don’t visit her blog ( unless you’re prepared to get very hungry.

Apple Pavlova with Spiced Crème Anglaise Serves 6

Pulse the sugar in a blender or food processor for 30 seconds, until it resembles soft, fine sand (or use superfine sugar).

Pavlova 4 large egg whites, at room temperature

In another bowl, whisk egg yolks and sugar until pale and creamy, about 2 minutes. Slowly drizzle the warm cream into the egg and sugar mixture, whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon.

In a clean metal or ceramic bowl, whisk the egg whites and salt using a hand or stand mixer. Start at the lowest speed and gradually increase to medium. When the whites are foamy, add the cream of tartar. Beat until soft peaks form and slowly add the sugar, 1 tablespoon at a time. Beat until the sugar dissolves and the meringue develops stiff, shiny peaks. Sift the cornstarch over the bowl and fold in gently. Fold in the vanilla extract.

Pinch of salt ½ teaspoon cream of tartar 1 cup white or superfine sugar 1 tablespoon cornstarch ½ teaspoon vanilla extract

Crème Anglaise 1 cup half and half ¼ teaspoon cinnamon

Pour the custard through a fine-mesh sieve into the bowl on top of the ice. Cover with plastic wrap and refrigerate until cool.

Using a large spoon, form the meringue into 6 rounds on the baking sheet, approximately 1½ inches apart. Make a small divot in the top of each round to cradle the fruit.

⅛ teaspoon nutmeg 4 large egg yolks ¼ cup sugar

Apples 4 apples, cored and chopped ¼ cup brown sugar ⅛ teaspoon cinnamon

To plate Spoon warm apples on pavlova and top with custard.

Meanwhile, make the crème anglaise. Prepare an ice bath by filling a large bowl with ice. Set a medium bowl on top of the ice.

⅛ teaspoon nutmeg ¼ cup chopped nuts (optional) Preheat oven to 250°F. Line a baking sheet with parchment paper.


Just before serving, prepare apples. Melt butter in a large skillet over medium heat. Sauté apples with sugar, spices and pecans until tender and golden, approximately 10 to 15 minutes. Alternately, prepare apples in advance and reheat before plating.

Bake the meringues for approximately 45–60 minutes, or until they are dry on the outside and still pale. When they are done, turn off the heat and let the meringues cool completely in the oven before serving.

2 tablespoons butter


saucepan over medium heat. Bring to a simmer and remove from heat.

Tip The elements can be made a day or two in advance. Store the apples and custard in the fridge and the pavlova in an airtight container at room temperature.

Combine half and half and spices in a


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{Grow It}

It’s not too late to start a fall garden here in San Diego. Garden tips:

1. Pull up all the old, funky plants and cultivate well. 2.Add worm castings, kelp meal and composted chicken manure and mix well. 3.You can plant Asian greens, carrots, beets, radishes, leeks, onions, peas, chard, spinach and lettuces. 4.You can also put in cole crops such Brussels sprouts, cabbage, cauliflower, kale, broccoli and kohlrabi. 5. Pests to monitor are cabbage worms, which are a result of those charming white butterflies in your garden, snails and slugs. 6. Keep your garden healthy by adding slow release, organic fertilizers though the cooler periods. Nitrogen in the soil is less available when it’s cool. 7. And, don’t forget to keep your soil evenly moist, do not let it dry out or plants can become stressed and succumb to insects and disease.

Courtesy of Urban Plantations


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330 A Street, Ste 4 San Diego, EVENTSCa 92101 ARTISAN TABLE AT A.R. VALENTIEN

Enjoy a unique farm-to-table San Diego

dining experience at the signature 619-543-9500 restaurant at The Lodge at Torrey Pines,

CalBREA.R. No. 01017892 Valentien. Executive Chef Jeff Jackson

and Chef de Cuisine Kelli Crosson present delicious dishes carefully paired with wines selected by Sommelier Paul Krikorian. For an extra special treat, come to the Signature Wine Series with Chappellet Winery on Nov 10, or the Special Holiday Signature Dinner on Dec 8 with Thornton Winery. • 858-7776635 •


Nov 20, Dec 4, Jan 8. Celebrate the amazing food of Baja California and the delicious wines of the Valle de Guadalupe at this culinary event in the beautiful La Cocina Que Canta, the Kitchen that Sings, in the heart of Rancho La Puerta, and the nearby organic farm. • 877-440-7778 •


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 Catalina Offshore Products warehouse benefit San Diego children and charities in need. Produced by Specialty Produce and Catalina Offshore Products. •


Nov 12 & Dec 10. Saturdays at the Ranch, one day spa and culinary advertures that “create a taste of the peace and tranquility in a beautiful, natural setting that everyone craves and needs.” Price includes 50 minute massage. Only about an hour from San Diego. • 877-4407778 •


Sat, Nov 12 – Soil Shindig! Soil – Sustainability – Sustenance! A day-long celebration of soil in the Tijuana River Valley produced in partnership with neighbors Suzie’s Farm and TJ River Valley Community Garden. Workshops, speakers, demos, family activities, compost, food & drink, dirt + fun! •


See and learn to create Italian cuisine from Chefs Accursio and Brian through this intimate, hands-on experience in Solare’s commercial kitchen, every other Saturday at 10am. Italian style coffee and pastry served, and Italian wine for students interested in “cooking with wine.” Class size limited to 10. $75


Check calendar for Monthly Open House Potluck, 4-9pm, donations accepted, $5 to partcipate, $3/slice of pizza from their outdoor

pizza oven! Sept 24 – Nov 5 – Farming 101, 6-week course teaches small farming and agricultural advocacy. $550. Jan 4-20, Winter Intensive Introduction to Regenerative Farming with emphasis on cool season crops. Includes all sections of popular Farming 101 & 102. $1400. •


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 •


Find eveything you need here, including meat. Sponsored by the Escondido Arts Partnership. Tues 2:30-6pm year round on Grand Ave. between Juniper and Kalmia. • 760-480-4101 •


Delivers organic produce to your door from family farms in Capay and Imperial Valley, Calif. Weekly, biweekly, every third or fourth week deliveries. No seasonal commitment required–cancel or suspend deliveries at any time. • • 800-796-6009 •


Sunday, 9-1 at La Jolla Elementary school on Girard. A great community success story! All proceeds benefit the school. Fresh produce, food court, local artisans and entertainment. 7335 Girard Ave. at Genter. • 858-454-1699 •


Friday, 3-6pm fall/winter, 3-7pm spring/ summer. Over 50 vendors in La Mesa Village, corner of Spring St. and University, west of the railroad tracks. • outbackfarm@ • 619-249-9395 •


Sun, 10-2 at Paul Ecke Central School, 185 Union St. off Vulcan in Leucadia. A big weekend farmers market with just about eveything. Knife sharpening often. • 858-272-7054 •


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


Thur, 9am-1pm, rain or shine at 300 No. Coast Hwy. Certified fresh, locally grown fruits, veggies and flowers, hot food, baked goods and crafts. • outbackfarm@ • 619-249-9395 •


Sun, 9:30am–2pm. Lovely morning market in the Fairbanks Ranch area modeled on the town square concept. Local farmers, meat, artisanal food, fresh flowers, crafters, live music, kids booth and more! 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619-743-4263 •


Not so ordinary produce, herbs, ornamentals and raw honey from certified farmer/ producer in Rancho Penasquitos bacyard farm. Find them at North SD (Sikes Adobe) (Sun), Escondido (Tue), UTC (Thur) and Rancho Bernardo (Fri) farmers’ markets. •


Weekly farmers’ markets: Linda Vista, 6900 Linda Vista Rd. (Thur, 2-7, and 2-6 in winter); and City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1). WIC and EBT Market Bucks accepted. • 760-580-0116 •

{Local Marketplace}

Woof ’n Rose Winery RAMONA VALLEY

Specializing in red wines made only from estate grown and Ramona Valley grapes. National and international award-winning wine. Tasting veranda open Sat. & Sun. and by appointment. 760-788-4818

From our garden to your plate. 26 years in La Jolla European Bakery & Deli Breakfast, lunch & dinner Full-service catering


Robust farmers’ markets with great selections at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7); North Park Thursday at No. Park Way & 30th, (Thu, 3-7:30); Little Italy Mercato, Cedar St. (Sat, 8-2) and the NEW Waterfront Sunday Market, 1600 Pacific Hwy. (Sun, 11-3). All accept EBT. PB and NP also accept WIC. Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 •


Freshly picked organic and sustainably sourced produce, much of it local. Great iPhone and Android app 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 • 7837 Girard Avenue La Jolla, CA 92037 858-454-3325

A true European style market


Sun, from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook. Great atmosphere, vendors and music. • • 951-695-0045 •

Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9:30am –2:00pm November-December 2016

edible San Diego


{Local Marketplace}


Chef Willy Eick opened this much anticipated casual dining venue in the former Swami’s Café. Small plates (e.g., Braised Short Ribs with Panang Curry, Bone Marrow & Shrimp Ceviche, Lobster Tail Tacos, a burger, salads and vegan dishes, $9-13) and desserts. 608 Mission Ave. Oceanside, CA 92054 • 760-7175899 •


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. For a really special experience, reserve a seat at the Artisan Table, Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 •


Mission Hills’newest neighborhood hangout and casual little sister of The Red Door restaurant. Craft cocktails, locally sourced small plates, boutique wines and friendly faces. A fab meeting space. 729 W. Washington Street, San Diego • 619-295-6000 •


A certified purveyor of honest pints. Local & craft brews, Neapolitan style pizza with fresh mozzarella, local veggies and charcuterie housemade from sustainably produced meat. Open Tues -Sun, 11:30am to midnite. 3416 Adams Avenue, San Diego • 619-255-2491 •


Great tasting hamburgers made from sustainably raised, grassfed beef and other pastured meats. Perfect for health and environmentally conscious diners, vegetarians and salad lovers. Eight locations in San Diego County: Carlsbad, Coronado, Del Mar, Gaslamp, Hillcrest, Kensington, La Jolla, Little Italy, and soon in Del Sur. •


A nesting pair consumes up to 2000 gophers, rats and mice per year!

Delicious food made from scratch by Marguerite Grifka, responsibly sourced. Pasture raised meats, organic sides, seasonal fruits and veges. Take out menu, weekly MEAL SERVICE, limited seating. Order by phone, online or at the counter. 3620 30th St. 92104 • 619-869-0004 •


La Jolla’s premier deli, bakery, restaurant & caterer for 25 years. Tasty and healthy menu items created with fresh and seasonal ingredients. Francois and Diana grow many of their fruits and vegetables in their own organic garden in Julian. 7837 Girard Ave., La Jolla 92037 • 858-454-3325 •


Perennial “best sushi” pick of many,


edible San Diego

November-December 2016

Harney also has the most aggressive sustainability program of all Southern California restaurants. Original Old Town location: 3964 Harney Street, San Diego • 619-295-3272; Oceanside: 301 Mission Avenue • 760-967-1820 •


Celebrate Baja cuisine and wines at farm-to-table wine dinners at La Cocina Que Canta, Rancho La Puerta’s culinary center in the heart of a six-acre organic garden. • •


The only 7-day-a-week marketplace showcasing the region’s agricultural bounty and international tastes. Explore the exciting variety of culinary creations, organic produce, meats, seafood, cheese, fine wine and craft beer from more than two dozen artisan vendors. Open 11am7pm (minimum). 2820 Historic Decatur Rd. 92106 •


Casual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood simply and deliciously with a view of the bay and the San Diego sportfishing fleet. 1403 Scott Street, San Diego • 619-222-8787 •


Chef Steven Riemer (formerly Exec. Sous Chef at A.R. Valentien) interprets classic dishes highlighting the purity and flavors of local produce, served in a beautiful bayside setting. Brkfst, lunch, dinner & Sunday Brunch. 3999 Mission Blvd. San Diego 92109 • 858-488-1081 •


Specialty market and bread bakery with morning and lunch menus and locally sourced veggies, spreads, meats, cheeses, great wines (watch for meet-the-vintner tastings) and beer on tap. Open Mon-Thur, 7am-7pm; Fri, 7am-9pm; Sat, 10am-9pm. Closed Sundays. 5277 Linda Vista Rd. (Morena area) 92111 • 619-260-8446 •


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.


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


San Diego Magazine 2016 Readers’ Choice for Best Chef (Accursio Lota) & Readers’ and Critics’ Choice for Best Italian Restaurant! Locally sourced ingredients, fresh made pasta, organic produce, sustainably caught fish and hormone-free meat. Great wine list, craft cocktails and beers. Happy hour Tues-Sun, Tues wine specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty Station, Point Loma • 619-270-9670 •


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


Simple, healthy, tasty food with a whimsical edge, artfully presented at an affordable price. Everything from pancakes and sandwiches to modern Chino-Latino cuisine. Open daily 7-3 for breakfast and lunch. Gluten free options, distinctive breads baked daily, beer, wine and HAN cocktails. • 3795 Mission Blvd. 858-488-9060 • 2801 University 619-2208992 • 1250 J St. Downtown 619-232-7662 •


A casually elegant neighborhood hangout serving classic American comfort food. Organic produce from their own ½-acre garden or purchased locally. Sustainably sourced proteins. 741 W. Washington Street, San Diego • 619295-6000 •


Well paired food and drink emphasizing small, sometimes zany producers and with special attention to San Diego terroir. Lunch, brunch, happy hour and a four course Monday night dinner every third Monday of the month. 2219 30th St., South Park 92104 • 619-281-0718 •




A handcrafted blend of nine different organic seeds, superfoods, mineral salts and spices, made in small batches. Avaialable at La Mesa (Fri), Little Italy Mercato (Sat), Rancho Santa Fe and Hillcrest (Sun), and Leucadia (alt. Sun) farmers’ markets. • Contact • Be-Runa. com/product/seed-salt/


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 • 760-745-6500 •


Fresh juices, smoothies, shots and Acai bowls served from a food truck modified to run on propane and a store at 3733 Mission Blvd. San Diego 92109. Ingredients sourced from local farmers’ markets, and all waste is recycled. • 240-246-5126 •


Sanitize produce with the power of Nature, the 11th Power, the first sanitizer that is safe, edible and 100 percent natural. Makes produce last longer. •

selction of home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • 760-744-3822 •

donation directly funds hunger relief programs in San Diego County. • (858) 452-3663 •



This family owned and operated business stocks the most non-GMO and organic poultry feed choices in San Diego County, and canning supplies, horse feed & tack, livestock, pet food and supplies, hardware, clothing and a lot more. 675 W. Grand Av. Escondido 760-746-7816; 2762 S. Mission Rd. Fallbrook 760-728-1150.



Topsoil (specially blended for growing in San Diego), compost and mulch, ready to use or custom blended to your specifications. OMRI listed organic. Biosolids NEVER used. 16111 Old Milky Way, San Diego 92027 • 760-644-3404 (sales); 760-746-4769 (billing & dispatch)•


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! • (619) 563-5771 •

Chefs know that great meals begin at the source. Naturally filtered over 30 years by the Italian Alps and bottled at the source in Bergamo, Italy, S. Pelligrino has been a key ingredient in exceptional meals since 1899. Pleasingly balanced and refreshing Acqua Panna spring water has a unique, smooth and velvety taste. • Brew, sip and share the love. Yogi Tea is dedicated to sourcing the highest quality ingredients from around the globe so that every delicious cup is rich with flavor and healthful purpose. •


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 •


Fine products for the urban gardener. Hand crafted garden tools, small batch preserves and organic bath & beauty products, waterwise succulents and plants for pollinators, non-GMO seeds, all natural soils, exceptional books and full leaf teas. Tue-Sun, 10-5, closed Mondays. 1021 Rosecrans, Point Loma 92106 • 619-677-2866 •


Your organic headquarters for plant food & nutrients, amendments & mulch, seed & sod, veggies & flowers, garden tools, water storage, irrigation & vineyard supplies, bird feeders & seed, pest & weed control and power tools. A growing database of articles, tips and how-tos on the website. Encinitas, Fallbrook, Escondido and Valley Center. •


Family owned and operated since 1946. Find a coupon on page 21. Organic and natural products for your edible garden, as well as trees, shrubs, flowers, succulents and everything you need for their care. Great



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


Sustainably raised USDA inspected meats by the cut and CSA. Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, hormones, steroids, incremental antibiotics, GMO/soy. Find at SD, Riverside and Orange County farmers’ markets, or at farm by appointment. Farm tours/internships available. • •


Southern California’s only whole animal butchery (nothing goes to waste) featuring sustainably raised, hormone and anitbiotic free beef, lamb, pork and chicken. Open Tue-Sat, 11am-7pm; Sun,11am-5pm. 2855 El Cajon Blvd. Suite 1, San Diego 92104 • 619-564-8976 • quali, pheasant & bison. Free range eggs. No


Serving 73,000 children, families and seniors a week, FASD leads the fight against hunger in our region by distributing fresh, nutritious food to those in need. Help build a hunger-free, healthy community by making a gift. 97% of your

{Local Marketplace}

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 sponsors four farmers’markets: College Avenue, Wed, 2-6; Linda Vista, Thur, 2-7; City Heights, Sat, 9-1; and San Marcos, Sun, 10-2. • 760-745-3023 •


Supporting good, clean and fair 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 Urban San Diego and Temecula Valley Slow Food. •


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. Three locations, 2508 El Camino Real, Carlsbad, 760-720-7507; 1229 Camino Del Mar, Del Mar • 858792-3707; AND 3773 30th St. North Park • 619-738-8677 •

…be human fully alive!

Seed Salt

Seeds. Superfoods. Salt.


Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 330 A Street, Ste 4, San Diego 92101 • 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 •

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

San Diego’s first juice & smoothie truck Fresh, natural, organic & local beverages Visit us at 3733 Mission Blvd. or our NEW

Miramar store at 8680 Miralani Dr., Suite 135 Mon.-Fri. 7am-5pm • Sat.-Sun. 8am-5pm VEGAN, PALEO, VEGETARIAN GLUTEN- & DAIRY-FREE

240.246.5126 | Juicewavesd #JuiceWavesd #Sippinonzenandjuice November-December 2016

edible San Diego



Escape from life’s stress and distractions on a healthy vacation that empowers your true self through integrative wellness. Guests of all ages and fitness levels enjoy exciting, energetic fitness options, delicious organic cuisine and pure fun and relaxation in a tranquil setting in the shadow of Baja California’s mystical Mt. Kuchumaa. • 877-440-7778 •


Located at Blind Lady Ale House, Automatic Brewing produces small, handcrafted batches of beer using primarily organic ingredients. ! Mon– Thur, 5pm– 12am; Fri –Sun, 11:30am–12am; Last call 11:15pm. 3265 Adams Ave. 92116 • 619-255-2491 •


262 E. Grand Ave, Escondido

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 • 760788-0059 •


Full bodied red wines served from a small, family-run outdoor tasting patio overlooking the vineyard. Estate grown syrah, petite sirah, cabernet sauvignon and blends showcase the quality of the RVAVA. 26502 Hwy 78, Ramona • 760-788-6800•


Taste wine, purchase wine by the glass, bottle, case & barrel, become a virtual vintner, winemaker or master blender, host meetings and meetups, art shows, fundraisers and take classes. 12225 World Trade Dr., Suite P, San Diego 92128. Open Wed & Thur, 2-8pm; Fri, 2-9; Sat, 12-9; Sun, 12-6. Open Mon & Tue for private events only. Wine Clubs • 858-3812675 •


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. Tasting room and winery at 298 Enterprise St., Suite D, Escondido• 760-741-1246 •


See restaurants, foodie destinations & catering


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 •


A certified organic, urban winery focused on minimal-intervention winemaking. Craft wine with nothing added or taken away, 100% vineyard, capturing time and place in every bottle. Mon-Fri, 4-11pm; Sat & Sun, 11am-11pm. 1477 University Ave. San Diego 92103 • 877-484-6282 •


Features award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship wine, Estate Cabernet Franc. Open by appointment most days. Call ahead to allow them to give you good directions and to confirm availability. • 760-7884818 •

78% of Edible San Diego readers contact, visit and buy from our advertisers. Tuesday 2:30 - 6 Operated by the Escondido Arts Partnership

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Sunday Market SundayFarmers Farmers Sunday Farmers Market Market unday Farmers Market at the Valley Fort at Fort at the the Valley Valley Fort at the Valley Fort 3757 South Mission Road Fallbrook CA 92028

3757 South Mission Rd. • Fallbrook 3757 South Mission Road Fallbrook CA 92028CA

Open Everyevery Sunday 10am to 3pm Open Sunday Open Every Sunday 10am to 3pm 10 am to 3pm vendor info: or 760-390-9726

3757 SouthforMission Road Fallbrook CA 92028 more info email: for more info email: Open Every Sunday 10am to 3pm Vendors contact Paula Little at Follow us on Facebook: Valley Fort Sunday Farmers Market

vendor info: or 760-390-9726 or 951-695-0045 for more info email: us on Facebook: Valley Fort Sunday Farmers Market endor info: or 760-390-9726 Valley Fort Sunday Farmers Market

Follow us on Facebook: Valley Fort Sunday Farmers Market


edible San Diego

November-December 2016

and watch your business


Contact Riley Davenport

FARMERS’ MARKETS MONDAY Escondido—Welk Resort # 8860 Lawrence Welk Dr. 3–7 pm, year round 760-651-3630

Seeds @ City Urban Farm

16th & C Sts., San Diego City College 10:30 – 12:30 am (Sept to June)

TUESDAY Coronado

1st St. & B Ave., Ferry Landing 2:30–6 pm 760-741-3763

Escondido *

Heritage Garden Park Juniper btwn Grand & Valley Pkwy 2:30–6 pm year round 760-480-4101

Mira Mesa *

10510 Reagan Rd. 2:30–7 pm (3–6 pm fall-winter) 858-272-7054

Otay Ranch—Chula Vista

2015 Birch Rd. and Eastlake Blvd. 4–8 pm year round 619-279-0032

Pacific Beach Tuesday *#

People’s Produce Night Market *# 1655 Euclid Ave. 5–8 pm 619-262-2022

Ramona *

Serra Mesa #


Rancho Penasquitos YMCA

3333 Sandrock Rd. 3–7 pm 619-795-3363

Borrego Springs

State Street in Carlsbad Village

State St. & Carlsbad Village Dr. 3–7 pm (3–6 fall-winter) 858-272-7054

Temecula - Promenade *

40820 Winchester Rd. by Macy’s 9 am–1 pm 760-728-7343

THURSDAY Chula Vista

Center St. off Third Ave. 3–7 pm (3–6 pm fall-winter) 619-422-1982

El Cajon #

Linda Vista *#

WEDNESDAY Encinitas Station

Corner of E St. & Vulcan 5–8 pm, May-Sept 4–7 pm, Oct-Apr 760-651-3630

Ocean Beach

4900 block of Newport Ave. 4–7 pm (summer 4–8 pm) 619-279-0032

Old Poway Park 14134 Midland Rd. at Temple 8 am–1 pm 619-249-9395

28246 Lilac Rd. 3–7 pm vccountryfarmersmarket@gmail. com

UCSD Town Square

32115 Temecula Pkwy 9 am–1 pm 760-728-7343

Poway *

Carlton Hills Blvd. & Mast Blvd. 3–7 pm (winter 2:30–6:30 pm) 619-449-8427

Prescott Promenade on East Main Btw Magnolia & Claydelle Aves. 3–7 pm, year round 619-641-7510 x-277

Vail Headquarters *

7131 Regents Rd. 4–7 pm 619-795-3363

Valley Center

Santee *#

Bayard & Garnet 2–7:30 pm (2–7 pm fall-winter) 619-233-3901 UCSD Campus, Town Square 10 am–2 pm (Sept to June) 858-534-4248


6900 Linda Vista Rd. 2–7 pm (2–6 winter hours) 760-580-0116

North Park Thursday *#

North Park Way & 30th Street 3–7:30 pm year round 619-233-3901

Oceanside Morning *

Pier View Way & Coast Hwy. 101 9 am–1 pm 619-249-9395


Campanile Walkway btw Hepner Hall & Love Library 10 am –3 pm (Sept to June)

Christmas Circle Comm. Park 7 am–noon (late October–May) 760-767-5555

Imperial Beach *#

Seacoast Dr. at Pier Plaza Oct-Mar, 12–7 pm; Apr-Sep, 12–7:30 pm info@

La Mesa Village *

Corner of Spring St. & University 2–6 pm year round 619-249-9395

Rancho Bernardo Winery

13330 Paseo del Verano Norte 9 am–1 pm 760-500-1709

SATURDAY City Heights *!#

On Wightman St. btw Fairmount & 43rd St. 9 am–1 pm 760-580-0116

Del Mar

Upper Shores Park 225 9th Street 1–4 pm 858-465-0013

Golden Hill #

B St. btw 27th & 28th Sts. 9:30 am–1:30 pm 619-795-3363

Little Italy Mercato #*

W. Cedar St. (Kettner to Front St.) 8 am–2 pm 619-233-3901

Pacific Beach

4150 Mission Blvd. 8 am–noon 760-741-3763

1855 Main St. (K-Mart pkg lot) 9 am–1 pm 760-788-1924

North San Diego / Sikes Adobe #

12655 Sunset Dr. Escondido 10:30 am–3:30 pm year round 858-735-5311

Rancho Santa Fe Del Rayo Village 16079 San Dieguito Rd. 9:30 am–2 pm 619-743-4263

9400 Fairgrove Lane & Salmon River Rd. 9 am–1 pm 858-484-8788

Solana Beach

Scripps Ranch

Valley Fort - Fallbrook

10380 Spring Canyon Rd. & Scripps Poway Parkway 9 am–1 pm 858-586-7933

Temecula – Old Town * Sixth & Front St. Old Town 8 am–12:30 pm 760-728-7343

410 to 444 South Cedros Ave. 1–5 pm 858-755-0444 3757 South Mission Rd., Fallbrook 10 am –3 pm 951-695-0045

Waterfront Sunday Market #* 1600 Pacific Hwy. 11 am – 3 pm 619-233-3901

Vista *#

325 Melrose Dr. South of Hwy 78 8 am–1 pm 760-945-7425

SUNDAY Gaslamp San Diego 400 block of Third Ave. 9 am–1 pm 619-279-0032

Hillcrest *

3960 Normal & Lincoln Sts. 9 am–2 pm 619-237-1632

La Jolla Open Aire Girard Ave. & Genter 9 am–2 pm 858-454-1699

Leucadia *

185 Union St. & Vulcan St. 10 am–2 pm 858-272-7054

*M  arket 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 Rincon, SDSU, Seeds @ City, and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit and click on “Resources” for more complete information and links to farmers’ market websites.

Murrieta *

Village Walk Plaza I-15, exit west on Calif. Oaks/ Kalmia 9 am–1 pm 760-728-7343

November-December 2016

edible San Diego


green bean casserole from MESS HALL fresh flowers from AE FLORAL

vinegars and oils from BAKER & OLIVE

handmade pasta from PASTA DESIGN

fresh, local produce fresh red snapper from FISHBONE KITCHEN

2820 Historic Decatur Rd | AE Floral ∙ Attic Salt ∙ Baker & Olive ∙ Bottlecraft ∙ Cane Patch Kitchen ∙ Cecilia’s Taqueria ∙ Crafted Baked Goods ∙ FishBone Kitchen ∙ Fully Loaded Juice ∙ Garden Fresh Grape Smuggler ∙ Howlistic ∙ Le Parfait Paris ∙ Liberty Meat Shop ∙ Local Greens ∙ Lolli San Diego Sweets ∙ Mama Made Thai ∙ Mastiff Sausage Company ∙ Mess Hall Pacific Provisions ∙ Paraná Empanadas ∙ Pasta Design ∙ Roast ∙ Scooped by MooTime ∙ Stuffed! ∙ Venissimo Cheese ∙ The WestBean Coffee Roasters ∙ Wicked Maine Lobster


JUST ONE TRIP FOR ONE AMAZING DINNER Mess Hall’s head chefs, Colin Murray and Tim Kolanko - two of the most respected farm-to-table chefs around - have put together the most natural, farm-fresh, and festive Thanksgiving accompaniments this year. And if you order your turkey from Stehly Farms or Liberty Meat Shop, you can pick everything up at Liberty Public Market! Stehly Farms turkeys are local and truly pasture-raised with the highest degree of health and quality. Order yours at Liberty Meat Shop’s turkeys will be coming from Mary’s Free-Range Farms, which are raised on healthful grains and allowed to roam in areas four times the size of the average commercial turkey ranch. Order at

Order your sides at before it’s too late!

Liberty Station cultivates authentic guest experiences with unique elements, local personality and inspired moments.

ESD 38 November-December 2016  
ESD 38 November-December 2016  

Celebrations issue #celebrations