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Shrimp and Corn Cakes | Poblano Crema | Arugula Salad | Korean Chili Threads
We Americans love hamburgers. We love crab cakes. Our love affair with ground proteins, though, pretty much stops there. Oh, some amongst us pretend to love turkey burgers – which is not quite as bad...
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San Diego Takes the Lead in the Food TV Wars
San Diego may not be the country’s best food city but, increasingly, it is becoming the country’s best Food TV city. In fact, over the course of the last year San Diego has made a strong move to the...
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WORLD FARE: Finca Altozano isn’t just in the Valle de Guadalupe
It’s tempting to think about the new Baja food scene in dualistic terms: tacos, mariscos and birria sold from roadside stands on one hand, and BajaMed—the celebrated high-end cuisine fusing Mexican...
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WORLD FARE: With a name like Wrench and Rodent, it’s gotta be good
The importance of first impressions is the stuff of advertising slogans and books about business motivation and self-improvement. Wrench and Rodent Seabasstropub is the exception that proves that...
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WORLD FARE: Kurt Metzger is keeping food real at Kitchen 4140
Words have meaning, but overuse can lessen their impact. Take, for example, the term “farm-to-table.” Originally inspired by Alice Waters and Chez Panisse, it connotes a series of ideas about...
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WORLD FARE: Market Restaurant offers eclectic, elegant simplicity
At the heart of nearly all great high-end cooking—regardless of cuisine, culture or style—is simplicity. It may seem somewhat counterintuitive: Elaborate dishes, exotic preparations, luxury...
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WORLD FARE — Tabe BBQ: Korean-Mexican fusion, street-food style
It never seemed likely to work, right up until it did. Mexican and Korean? Really? Latin American and Asian? Are you kidding me? And from a roach coach? Only it did work. It really did. Roy Choi was...
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NIBBLES: Zuni Cafe Chef Judy Rodgers dead at 57
On Dec. 3, a culinary world still reeling from the loss of Charlie Trotter less than a month ago learned that Judy Rodgers was gone, too. It’s been a bad month to be a legendary chef. Rodgers, the...
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NEWS: Alice Waters and Kermit Lynch Book Signing at Chino Farms on December...
After finishing law school in Wisconsin, Nancy and I migrated to the Bay Area. It was the best compromise between the cosmopolitan city to which I aspired and the natural beauty that Nancy craved....
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WORLD FARE: Searsucker is tantalizing but troubled after turbulent year
Brian Malarkey can still cook fish, and he does so really well. Despite the pressures of celebrity and the exigencies of managing a rapidly expanding (and contracting) restaurant empire, the mako...
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NEWS: Chef David Kinch of Manresa book signing at Chino Farms (creamy...
A year ago I had the opportunity to stage for three days at Addison Restaurant in the Grand Del Mar. During lunch one day I asked Chef William Bradley who (other than Thomas Keller) are the chefs he...
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WORLD FARE: Las Cuatro Milpas has a line you want to stand in
When Las Cuatro Milpas opened at 9 a.m. on a recent Saturday, the line was out the door. When we got to the front a half-hour later, the line was past the neighboring building. As we left an hour...
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