Top Chefs Featured at Sunday’s Taste of the Market

What can a community do? In 2012 San Diegans came together to launch the region’s first public market. This Sunday afternoon, you can literally get a taste of what San Diego Public Market founders Catt White and Dale Steele have built so far in this vibrant two-and-a-half acre Barrio Logan property—and view what’s to come in this spacious former boiler factory.

The first Taste of the Market will feature live music, market tours led by White and Steele, and, of course, artisan foods and tastings from top local chefs. Name dropping just some of the chef participants includes Trey Foshee of George’s at the Cove, Hanis Cavin of Carnitas Snack Shack, Ryan Johnston of Whisknladle and Prep Kitchen, Ricardo Heredia of Alchemy, Chad White of La Plancha Baja Med, Katie Grebow of Café Chloe and Oliver & Rose, Craig Jimenez of the new Roseville Cozinha, and Andrew Spurgin, who is co-chairing the event with Chef Melissa Mayer. Snake Oil Cocktail Co. will create culinary cocktails. And, local farmers and food crafters will have samples of produce and artisan food products.

All this is in anticipation of the Public Market segueing from a twice a week farmers market to the spring/summer launch of the kind of full-time, permanent market other major cities around the world already boast of—with cheese making, salumi curing, tortilla making, coffee roasting, and bread baking on premise. In fact, proceeds from Taste of the Market will help fund the development of the Market Kitchen, a commissary kitchen that will be available to public market vendors and provide community culinary and nutrition education.

There are just a limited number of tickets available for online purchase at $85 per person. Taste of the Market takes place on Feb. 10 from 4 to 6:30 p.m. at the San Diego Public Market, 1735 National Ave., San Diego.

Below is a taste of the Taste, a list of what’s on tap so far from the chefs.

Menu Highlights

Ryan Johnston, Whisknladle/Prep Kitchen

Pan Roasted Spur Valley Ranch Quail with Farro, Pears, Suzie’s Farm Dandelion Greens & Warm Bacon Vinaigrette

Ricardo Heredia, Alchemy

Whole Da-La Ranch pig roasted in Caja China and served Caldo Verde style with kale from Seeds at City, and topped with crispy pork skin

Craig Jiminez, Roseville Cozhina

Nicolau Farms Goat Cheese Ravioli, guanciale braised in cherry vinegar, Point Loma Farms’ Rocket Arugula and Wild Mushrooms from Specialty Produce.

Christian Eggert, Supernatural Sandwiches

Garlic White Shrimp from Catalina Offshore on toasted Bred & Cie brioche, Suzie’s farm lettuce, marinated tomatoes, secret aioli.

Miguel Valdez, The Red Door

Local seared yellowtail, vinaigrette dressed red Russian kale, red quinoa, toasted Hopkins AG pistachios, over pumpkin uni bisque.

Chad White, Plancha Baja Med

Apple brulee, fermeneted Julian Hard Cider vincotto, Gilbert Qunitos Farm kale, lardo, Smit Orchards apples, sesame nori gremolata.

Sara Polczynski, The Blind Burro

Veggie tacos, corn off the cob, sautéed Kawano Farm mushrooms and rajas on corn tortilla, Tuscan Kale and Cabbage Slaw

Katie Grebow, Café Chloe

Paris Patisserie baguette sandwiches and exquisite French pastries

Andrew Spurgin, Andrew Spurgin TM

Carlsbad Oyster Po Boy on Cardamom Bakery rolls, Root Cellar sweet and sour pickles

Melissa Mayer, San Diego Public Market/Martini Media

Smoked Chicken Torta, pickled Suzie’s Farm greens, Paradise Valley Ranch avocado, Nicolau Farm chevre, cascabel salsa on ciabatta

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What you’ll get is beautifully prepared seafood nestled between slices of warm, toasted bread, flavored by house-made aiolis, rubs, and marinades; chopped bacon; Asian-marinated chopped tomatoes; and some crispy lettuce. Bread-averse? No problem. They don’t advertise it, but you can get salads that mimic the various sandwiches—which are cleverly named after mythological sea creatures, such as Siren, Nessie, and Hydra.

Sandwiches range from $8 to $10. Currently, you can find SuperNatural Sandwiches on Sundays and Wednesdays at the Public Market, but they’re eyeing some additional markets to participate in.

Here are a few I tasted.

SuperNatural Sandwiches

Harpy

Just when you thought you’d had shrimp in every possible way, here comes the mouthwatering Harpy sandwich. Sweet Mexican white shrimp are beautifully grilled and still tender to the bite. Between them are dabs of tangy goat cheese, crispy pieces of smoked bacon, a rich tri-chili aioli interspersed with balsamic glaze, and a sprinkling of tomatoes marinated in ginger, rice wine vinegar, miren, peanut oil, and chives. $9

Kraken

Eggert’s wife is from Bangkok, and when they go there to visit family, they always stop at a three-story palace that makes their favorite red curry crab. When it came time to develop the menu, Eggert—the chef of the duo—adapted the red curry crab  into crab cakes, using a combo of Pacific stone crabs and blue crabs. You get two of these mildly spicy cakes with a squeeze of their version of tartar sauce made with citrus and horseradish, along with greens and those yummy Asian-marinated tomatoes. $10

Neptune

These sautéed petite bay scallops marry beautifully with crispy smoked bacon and are elevated by the three-chili “pyro” aioli and new avocado ponzu sauce. It’s a big sandwich, so get a fork to help you make the most out of it. $9

The aiolis are all so delicious I asked Eggert for a recipe for one of them. I got their sublime basic garlic aioli, which I can share with you here. This pairs well with shrimp, white-fleshed fish, and crab.

RECIPE

Elemental Aioli

From SuperNatural Sandwiches – makes 12 ounces

For Roasted Garlic

• 1 head garlic
• 1 tablespoon extra virgin olive oil
• 1 to 2 gloves fresh garlic
• 1 egg
• 1 cup canola oil
• 1/3 cup extra virgin olive oil
• ½ lemon, zest and juice
• 1 to 2 tablespoons water
• 1 tablespoon chives, minced
• 1 to 2 tablespoons (to taste) salt
• 1 to 2 tablespoons (to taste) white pepper, ground

1. Pre-heat oven to 375 degrees. Remove the first layer of skin from the garlic head. Rinse thoroughly and dry the garlic head. Cut off the top 1/3 of the head, exposing the cloves. Place two 8″X 8″ sheets of foil on top of each other and place the garlic head in the center. Cup the foil around the garlic and drizzle with the tablespoon of olive oil. Sprinkle with a pinch of salt, close the foil around the garlic, and place on a sheet pan to bake for 45 to 50 minutes or until golden brown. To extract the roasted garlic, let cool to the touch, open the foil to expose the top of the garlic, and squeeze the entire bundle.

2. Combine the egg, fresh garlic, and roasted garlic paste to a blending container. Using an immersion blender, pulse until combined and frothy.

3. Combine oils in a container for pouring.

4. With the immersion blending running, slowly drizzle in the oil until just combined.

5. Add lemon juice and zest to the mixture and blend until smooth.

6. Add water as needed to thin aioli.

7. Fold in chives and season to taste with salt and pepper.

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