SAN DIEGO’S FINEST DUI DEFENSE
currents
YOU KNOW THE CHEF, YOU KNOW THE CUISINE, BUT YOU DIDN’T KNOW YOUR BLOOD ALCOHOL CONTENT
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C o o l t u re
it’s about thyme
Chef Brian Malarkey spices things up with a cookbook By Catlin Dorset With five San Diego restaurants under his belt (so far), it was only a matter of time before Bravo “Top Chef ” Brian Malarkey penned a how-to for diners wanting to know how to recreate his signature dishes. “We want you to come and have some drinks with us, have some great food, share some laughs – and that’s exactly what the cookbook is there to convey,” Malarkey says. Come Early, Stay Late provides aspiring chefs insight into how to cook up the “Asian Cowboy” flavors served at Malarkey’s Burlap restaurant in Del Mar, and the surf ‘n’ turf offerings popular at his new Herringbone restaurant in La Jolla. To sweeten the pie, the book, which hits stores late-November, also includes anecdotal accounts of Malarkey’s experience in the restaurant industry, not to mention dessert decadence from executive pastry chef Rachel King.
YOU CHOSE THE FINEST WINE, NOW CHOOSE THE FINEST ATTORNEY
Former prosecutor. Trained in blood and breath testing machines. Field Sobriety Test Instructor. SAN DIEGO HAS MORE DUI’S AN PER CAPITA TH TY CI R HE OT Y AN IN THE U.S.A.
If you’re above the legal limit, let Pete Mesich limit the damage.
FINESTCITYDUI.COM 619.259.0384 525 B STREET, SUITE 1500 SAN DIEGO, CA 92101
Brian Malarkey is executive chef and partner of five Enlightened Hospitality Group restaurants: Burlap in Del Mar, Gabardine in Point Loma, Gingham in La Mesa, Herringbone in La Jolla and Searsucker in the Gaslamp. (A Searsucker in Scottsdale, Ariz., is coming soon.) T went y – six
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Ch a n t e l l e P h o t o g r a ph y
A Bunch of Malarkey