Through his storied career—which includes Juniper & Ivy, Crack Shack, and Ember & Rye in San Diego, plus a few books and TV shows (Top Chef, Next-Level Chef, etc.)—California English marks the first time Blais has put fish and chips on a menu. He pulled out all the stops for the iconic dish. The chef is as fanatical about fries as he is about the crispy battered fish; he created a three-day process for the perfect potato.

Blais, who is 55.3 percent British himself, had been thinking about creating a British SoCal fusion restaurant since his London honeymoon, jotting ideas into a moleskin. “It’s an interesting time in my career; I can look back and say I’ve always wanted to do this, and just do it,” he says. “A couple of months ago I spent 40 days living in West London in preparation for this project, marching around eating. I’m a massive futbol (soccer) fan; I have a vision of this place being a happening Saturday and Sunday futbol scene. I look forward to those 7 a.m. mornings, turning this place into the poshest of futbol viewing venues.”

Located in the Biovista life sciences campus, California English is a partnership with Longfellow Real Estate Partners—which has 200 employees in bio-innovation clusters across the US and the UK. They plan to open another restaurant together nearby sometime next year. “Sorrento Valley is close to everything, next to nothing,” says Blais. “So California English will be a destination.”

At 6,000-square-feet, California English is smaller than many of Blais’s other concepts, but just as visually stunning.“I always feel like a chef, so sometimes I struggle with being a restaurateur,” says Blais. “Ten years ago, I wasn’t necessarily thinking about lighting and sound and the material on chairs. But the food and space have to match.” PGAL Architects designed both the interior and exterior space at California English with a style they describe as whimsical and approachable. The playful wall mural is an art piece by San Diego-based Matt Forderer depicting flying bowler hats over an English castle; another installation is planned for the hallway.

The British influence is notable in the small marketplace filled with UK snacks like prawn crisps and scones. The restaurant menu focuses on reimagining English dishes with Southern California ingredients. “It’s not traditionally British, it’s California English,” says Blais. “Fusion gets a bad wrap but when it’s done right, it can be great. It’s interesting when you look at global cuisine and you realize how much we all have in common.”

In addition to the signature fish and chips, the menu will also feature a Scotch egg, the soft-boiled egg comes wrapped in bangers and dipped in vindaloo chili oil, served with whipped maple. The burger will get a British spin by being lathered in Welsh rarebit sauce, a combination of cheddar, beer, and Worcestershire sauce. Within the cocktail program, look for options like the London Fog, a martini of Bombay Sapphire, St. Germaine, lemon, simple syrup, and muddled fresh raspberries, topped with a signature Blais bubble scented with elderflower.

Mouths were made for this.

The post FIRST LOOK: California English appeared first on San Diego Magazine.

Ballast Point Beer Cheese

Credit: James Tran

This past summer, Ballast Point Brewing appointed chef Tommy Dimella as its culinary director overseeing all of the brewer’s kitchen operations. Since taking the reins, Dimella has crafted a globally inspired menu paired with pub favorites to complement the flavor profiles of the brand’s beers.

On his menus, guests can find everything from whipped goat cheese to 12-hour smoked pork shoulder, buttermilk fried chicken sandwiches, and a patron favorite: Sculpin beer cheese sauce. Developed in conjunction with Ballast’s flagship West Coast IPA and expert brewers, the sauce is served alongside pretzel breadsticks in their Little Italy and Miramar tasting rooms.

“It’s so satisfying to make,” says Dimella. “Melted smooth and creamy cheese is always fun to play with. The technique of making this sauce goes back to a classic French Mornay sauce.”

One of five foundational French mother sauces, French Mornay sauce is a variation on béchamel sauce and includes flour as a base, butter, milk, eggs, freshly grated parmesan and gruyere to produce a creamy, white sauce.

Creamy and refined, Dimella’s beer cheese sauce is incredibly versatile and decadent. “This sauce can be used in a variety of dishes, especially for a grown-up version of mac-n-cheese,” says Dimella.

To make chef Tommy Dimella’s Sculpin beer cheese sauce at home, follow the steps below:

Sculpin Beer Cheese sauce

Ingredients 

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup Ballast Point Sculpin IPA
• 1 1/2 cups half & half
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup shredded Cheddar cheese

Instructions

1). Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute.

2). While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.

3). With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately.

The post SD’s Top Chef Recipes: Creamy Sculpin Beer Cheese appeared first on San Diego Magazine.

Lumi dry aged fish

Credit: Sam Wells

San Diego could be nicknamed America’s Freshest City. From locally-grown produce to freshly caught seafood, we have the climate and ocean access to make blank-to-table nearly redundant. But a coup is stirring from a few revolutionary chefs in San Diego who are taking fresh fish— the stuff that’s supposed to still be practically flopping when it hits the plate and—gasp—pausing the process.

Dry-aging to be exact.

And while dry-aging is hitting a tipping point in California, in Japan the technique has been used for hundreds of years. Because not only does dry-aging preserve the fish, the methods—when done correctly—improve the flavor and texture.

Several local chefs and fishmongers have been putting in the work to perfect their methods. Trailblazers like chef Davin Waite of Wrench and Rodent and fishmonger Tommy Gomes have been experimenting with dry-aging fish for several years. “Once people start tasting dry-aged fish, my bet is that it will take off,” Waite offers.

Dry-aged fish is already a staple at hot new restaurants like Marisi in La Jolla, and popping up on omakase menus around town at locations like Lumi, Glass Box, and Matsu.

Wrench and Rodent

Credit: Oriana Poindexter

And while the idea of eating fish caught that morning is charming, fish can actually be too fresh. Rigor mortis lasts for a few days, so many types of fish need to relax to get the taste and texture generally associated with “fresh” fish. Dry-aging is said to improve the flavor of fish even further.

The process reduces the amount of water in the fish, intensifying the taste, while fat breaks down, becoming creamier. Instead of making fish taste “fishier,” the flavor becomes more robust with umami characteristics. Crispy skin and a firmer texture are other lauded attributes. Chef William Eick from Matsu describes, “It’s another tool in a chef’s pocket to brighten and deepen the flavor. It’s almost like adding more salt to the dish, without adding salt.”

Chef Roberto Alcocer, now helming Valle in Oceanside, began dry-aging fish for preservation at his restaurant in Mexico City due to his location away from the coast. “You see on the forecast that a storm is coming, so you know that there will be a few days without fish. In Mexico City, the fish has to fly to my restaurant, so dry-aging was essential so that we always had fish to serve,” says Alcocer. “Now, here at Valle it’s more about the flavor of the fish. A lot of people are uncertain about dry-aged fish, so we teach them about the process. At Valle I go a lot to the dining room to talk to guests, I invite them to the kitchen to see how it is being aged.”

Matsu dry-aged fish trend

Courtesy of Matsu

“We started doing it with kanpachi. It takes about seven days; we gut and bleed the fish and leave everything else intact. We hang from the tail because there is a lot of blood in the head, and that way the blood goes out of the body,” says chef James Jung from Lumi of his approach to dry aging. “Hanging from the tail also gives a better yield. The Japanese kampachi is really good quality, but the kanpachi we’re sourcing here is from Baja. It’s a lot lighter with less fat content so dry-aging brings it up to the Japanese quality. When we have the kanpachi dry-aged, I like to serve two pieces to the guest, one fresh and one dry-aged, to showcase the difference.”

Since Lumi doesn’t always have the kanpachi dry-aged, you won’t find the description on the menu. Other restaurants are choosing not to call out the treatment because dry-aged fish doesn’t have the same name recognition as dry-aged steak… yet. On the Marisi menu, for example, the beef is described as sixty days dry-aged while their tuna crudo (also dry-aged in house) is not.

In many ways, dry-aging fish is similar to dry-aging steak (which begs the question of why our fetishization of freshness doesn’t extend to beef?), with a few differences. “Fish doesn’t have the fat content you have in meat, it takes a little more attention but the process is essentially the same and the result is even more worth it because you see a totally different texture in addition to the concentrated flavors,” chef Josh Mouzakes from Arlo explains. “It allows me to explore a whole different side of a new product.” At Arlo, that includes a swordfish “bacon” that is cured in salt and sugar for a week before being dry-aged for about three weeks.

Chef/owner Ethan Yang employed his prior practice with dry-aging beef to the nigiri and sashimi plates at Del Mar’s Glass Box. “People are shocked that the fish is a week old. The mentality for many is fresh is the best. However, when our guests try our aged fish, they love it and quickly convert. Because of the demand, we are only able to do basic aging of nine days. I would like to do more.”

Marine Room, dry-aged fish

Courtesy of Marine Room

Chefs are selective about what fish they invest this much time and space to. Fish need to be handled gently from the time it’s caught so it isn’t bruised. It might sound counterintuitive, but starting with extremely fresh fish is also important. And since flavors are intensified, even knowing what a fish ate while it was alive is useful.

“Personally, I won’t dry age a fish unless I know the fisherman and how he treated it,” chef Eick says. “When it was caught, where it came from, even what it ate.”

The Marine Room, run by chef Mike Minor, added dry-aged tuna carpaccio to the menu for their new Marine Room Lounge. The Marine Room isn’t currently dry-aging the fish in-house due to space limitations but instead is working with a certified fishmonger who created a process specifically for the restaurant. However, the kitchen still needs to treat the fish differently. “You need to know how to properly store and cut the fish,” Minor explains. “It’s not the same as just buying fish and covering it up. It requires staying very cold and can’t be covered. We only cut the portion we are going to use and keep the rest drying. Dry-aged fish is all about respecting the fish.”

The challenge of how to dry-age fish in-house has led several of our local chefs to San Diego-based Steak Locker, which offers dry-aging fridges in three sizes that can be used in homes or commercial restaurants, making it easier for chefs (or home cooks) to experiment with dry-aging without as much of an investment of space and money.

Matsu dry aged

Courtesy of Matsu

If you are interested in trying dry-aged fish at home, you can start by purchasing some dry-aged fish from fishmonger Tommy Gomes at his new TunaVille Market. Prepare the fish like you would un-aged fish and expect an effortlessly crispy skin, while keeping sauces and seasonings minimal since the flavor of the fish is more robust and complex.

Waite, who has served as an inspiration for several of the local chefs who are now dry-aging fish, is optimistic about the future of the technique here. “I think since San Diego has such a comfortable relationship with seafood, it’s easier to try new things,” says Waite. “We’re standing on the shoulders of people like Tommy Gomes, who started getting people to think differently about seafood. All it’ll take is the message to be put out there in an intriguing sort of way… then all we have to do is come along and make it taste good.”

The post The Fish Trend Hitting SD’s Restaurants appeared first on San Diego Magazine.

KEX kale salad

Courtesy of Kettner Exchange

Executive chef Brian Redzikowski of Kettner Exchange (KEX) in Little Italy is the master of a fast and yummy crowd pleaser. The KEX kale salad is just that.

“Back when I was at the Thompson Hotel, we needed a simple salad that was a crowd pleaser. My brother was killing it with a kale salad in Boulder,” says chef Brian. “We decided to give it a shot. We had some different ingredients around the kitchen that we put together… All the components came together, and we’ve been using it at the restaurants ever since.”

Prior to KEX, chef Brian’s path to San Diego began with attending the Culinary Institute of America and roles in some of the nation’s top kitchens such as Nobu Aspen, Le Cirque in NYC and Joël Robuchon, the only three-Michelin-star rated restaurant in Las Vegas.

On top of a stacked resume, chef Brian was also on Iron Chef Showdown. All that to say, you should probably give his salad recipe a shot.

The dynamic combination of fuji apples, almonds, golden raisins, Parmigiano-Reggiano, and a lemon pepper vinaigrette atop a bed of earthy kale makes for just the right combination of salty and sweet. With an only half hour prep time, it’s a quick and easy recipe that you can whip up anytime.

To make chef Brian Redzikowski’s KEX kale salad, follow the instructions below:

KEX Kale Salad 

Servings: 3 ea

Cooking / Prepping Time: 30 min

Salad Ingredients:

1ea bunch green kale stems removed, thinly sliced

1ea bunch purple kale stems removed, thinly sliced

1ea Fiji Apple

1/4 cup toasted almonds

1/4 cup golden raisins

1/4 cup parmesan cheese, freshly grated

Dressing Ingredients:

10-12 ea lemons, segmented squeezed and seeds removed. (You will need 2 cups of lemon)

1 oz salt

1T whole black peppercorns

5 oz sugar

50 oz grape seed oil

5 oz olive oil

Instructions:

1). Blend all dressing ingredients together using a Vita Prep or high power blender, puree until smooth.

2). Assemble, season kale with salt.

3). Slice the apple thin.

4). Add parmesan, sprinkle almonds and raisins. Toss all together

5). Add dressing to your liking.

6). Plate and enjoy!

The post SD’s Top Chef Recipes: Chef Brian Redzikowski’s Kale Salad appeared first on San Diego Magazine.

philip esteban

Credit: Nathan Concepcion

Chef Phillip Esteban of White Rice and the newly opened White Rice Bodega has perfected one of his favorite Filipino dishes: sisig. Of course, as he is known to do, he put his own spin on the traditional dish and made a vegan-friendly version that is now sold at his restaurant.

Having opened White Rice Bodega this year, chef Esteban’s dream was to share his love of Filipino cuisine with locals and make it available to a wider audience. Ask anyone who’s dined at his original Liberty Station output about his cuisine, and you’ll likely hear high praise for his flavorful dishes.

When we asked chef Esteban for a recipe to send to our readers, his vegan sisig was first in line, no doubt because it is already a guest favorite.

The first written record of sisig dates back to the 1700s, however, it likely goes back much earlier. Originating from the Pampanga region in Luzon, this traditional Filipino dish is made from a pig’s face, belly and chicken liver, all of which get chopped into small pieces and fried.

So, making a vegan sisig takes some mastery in the kitchen. “The importance of creating a vegan version was to find the right textures to resemble the original version,” says Esteban. “We marinate the tofu and wood ear mushrooms in the same vinegar, citrus and soy marinade. We pan fry the tofu to mimic crispy and juicy pork, and the wood ear mushrooms give a great bite to the dish.”

He calls it the “perfect bite,” one that is light and filling and smothered in flavor. To make chef Esteban’s recipe, follow the instructions below and enjoy a unique twist on this Filipino staple.

vegan sisiq, white rice

Courtesy of White Rice

Tofu and Mushroom Vegan Sisig

Ingredients 

1 lb dry wood ear mushroom

1.5 lb firm tofu cubes

.25 ea finely chopped onion

1 tbsp grated ginger

2 ea chili pepper finely chopped

1/8 c calamansi juice

1 tbsp chili flakes or TT

Pinch black pepper powder

Pinch garlic powder

.25 cup vegan soy sauce

2 tbsp vegetable oil

Salt TT

Instructions

1). Wash the wood ear mushroom and soak in hot water for at least 10 minutes. After 10 minutes, discard the water and finely chop the mushrooms.

2). Apply some oil and salt to the tofu cubes and bake in a preheated oven at 180 degrees Celsius for about 40 minutes or till they turn light brown.

3). With the help of a knife or a pair of tongs, char the tofu cubes over direct flames. To get the best smoky flavor make sure they turn black at a few corners. Finely chop the charred tofu cubes.

4). Heat some vegan butter/ oil in a pan and add grated ginger to it. Saute for a few minutes and then add chopped mushrooms. Stir fry the mushrooms for around 8-10 minutes.

5). Add the chopped tofu and chili pepper. Stir fry for about a minute.

6). In a bowl mix vegan soy sauce, calamansi juice, salt, chili flakes, pepper, garlic powder. Add this mixture to the pan, mix and cook for about 1-2 minutes before switching off the gas.

The post SD’s Top Chef Recipes: Chef Phillip Esteban’s Vegan Sisig appeared first on San Diego Magazine.

Chef Bonsi pesto

Courtesy of Cucina Migrante

“There was a moment that the food industry realized that the green, and the flavor of pistachios, was sexy and appealing for consumers,” says Chef Francesco Bonsi discussing how the nut has been used in Mediterranean and Arabic dishes for centuries, it only became popular in U.S. cooking within the last century. “Pistachios are quite delicious and taste like no other food. [They are] a very versatile nut that works well in savory or sweet dishes.”

As co-founder of Cucina Migrante in Golden Hill, chef Francesco and his team run farm-and-cooking-oriented pop-up dinners, private chef services, and culinary tours out of the bohemian villa. His Mediterranean-inspired fare is thanks to his Sicilian roots, specifically from Mount Etna where there is a large production of wild pistachios.

“In that area of Sicily, it is very common using pistachios in pastas, pizzas, gelato and many traditional pastries. So I grow up eating pistachios as a snack but also in desserts (cannoli, cassata, etc) and in delicious street food such as arancini.”

When we asked him to share one of his personal recipes for readers to make, it’s no surprise that it involved this small but flavorful ingredient. He suggests locals will love this recipe because it’s easy to make and California’s wealth of pistachio producers means you can purchase high-quality pistachios at a reasonable price.

“This special pesto is best eaten straight away. But can be kept in mason jars in the fridge for a week,” says chef Francesco. “You can play with the amount of ingredients until you can find your perfect pesto experience. You can add your favorite hot sauce or crushed red pepper if you like to spice it up a bit.”

To make chef Francesco’s recipe, follow the steps below and enjoy:

Chef Francesco Bonsi’s Pistachio Pesto

Ingredients

1 cup of shelled raw pistachios

Half a cup of extra virgin olive oil

Half a cup of Pecorino Romano cheese

Half a cup of basil leaves

1 small garlic clove or less

A teaspoon of salt

A teaspoon of black pepper

3 ice cubes

Half a cup of mineral water

1 shallot

Instructions

1). Add all the ingredients, except for the shallot, to a blender. Blend at medium speed you reach the texture you like. You can add more water and or olive oil as you desire to get the perfect consistency.

2). In a skillet, add two spoons of olive oil or real butter and the finely diced shallot. Cook on low heat until the shallot is translucent and soft. Add the pistachio pesto and stir everything for about a minute.

3). Add pesto to your favorite style of pasta and enjoy!

The post SD’s Top Chef Recipes: Francesco Bonsi’s Pistachio Pesto appeared first on San Diego Magazine.

But the iconic restaurant spot on the west edge of Little Italy has new life. You know the one. It used to have all that awesomely garish neon signage at the corner of Pacific Highway and Hawthorne Street. You passed it every time you flew somewhere. It laid waste for a while. Parts were sold. The ornate wooden bar ended up at Karina’s in Downtown.

Now, SoCal-based hotelier T2 (Hard Rock Hotel, San Diego) and restaurant developers New School (Avec Nous, Salt Air) have teamed to open Pacific Standard Coastal Kitchen, a 4,100 square-footer dedicated to the memory of San Diego’s once-great fishing village lore.

The executive chef? San Diego native Giselle Wellman. She worked under a couple of chefs you may have heard of, including Thomas Keller (Bar Bouchon and Bouchon Bakery in L.A.), Jean George (Nougatine at Jean Georges, NYC), and Mario Batali (Del Posto, NYC). Then she became the youngest female executive chef in L.A. at The Petrossian, and competed on last year’s Top Chef.

Also on board is chef de cuisine Ami Cisneros (ex-JRDN), and creating the beverage program are New School spirits expert Dino Balocchi (Longman & Eagle, Chicago; Dirty Laundry, L.A.) and sommelier Hayden Felice (Craft, New York; Trois Mec, L.A.)

Hefty resumes all around. A pretty significant homecoming for Wellman. And what a new home she’s got. Take a look for yourself below.

It’s soft-opening as we speak. So you can go, but be patient/gentle/kind until the bugs are worked out.

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

FIRST LOOK: Pacific Standard

The post FIRST LOOK: Pacific Standard appeared first on San Diego Magazine.

Set to open to the public Monday, we were able to get the first photos of what they’ve done. So I’ll stop blathering and get to the building porn. Please enjoy.

The post FIRST LOOK: Juniper & Ivy appeared first on San Diego Magazine.

Set to open to the public Monday, we were able to get the first photos of what they’ve done. So I’ll stop blathering and get to the building porn. Please enjoy.

The post FIRST LOOK: Juniper & Ivy appeared first on San Diego Magazine.

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

The post Top Chefs Featured at Sunday’s Taste of the Market appeared first on San Diego Magazine.