Cur8eur - JUNE 2014 Digital Issue

JUNE | 2014

Ebb & Flow with

IST ST L

Bernard Guillas

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R ZAA ers} A B e AY olunt B v M BO all us N tc HA W K {jus EEM SHO rs} A N ION uilde H S FA be g {glo Cur8eur.com | A production of Caelum Marketing, LLC

#Cur8eurEats READER RECIPES STYLE FILE: A DAPPER FLASHBACK PLUS: GIFTS & GRUB SHORT LIST FOR FATHER’S DAY

Rendezvous In The Zoo Gala SATURDAY, JUNE 21, 2014 • 6:30 PM to Midnight • SAN DIEGO ZOO HONORARY CHAIRS—Audrey S. Geisel and Ernest Rady GALA CHAIRS— Lisette and Mick Farrell

Benefiting new habitats for zebras, warthogs, ibex, and baboons in the Conrad Prebys Africa Rocks exhibit at the San Diego Zoo.

Challenge Matches

Every dollar donated to R•I•T•Z will be matched 21/2 times through the combined matches of Audrey S. Geisel and Ernest Rady. Hope you will hear "The Call of the Wild" and help us meet the challenge!

To book your tickets please contact R•I•T•Z Reservation Chair Marilyn Neumann 619-287-5435 | SDZOORITZ@gmail.com | wwww.sandiegozoo.org/ritz Black-Tie or Elegant Exotic Attire | Don’t miss this wildly popular event!

Tourist Season As we make our way into the throws of summer in San Diego, I think of so many things I love and hate about the season. San Diego comes alive in the summer, confirming all the imagery of a typical SoCal lifestyle that night time dramas and sitcoms have spread across the globe. Summertime means beach days, bonfires, BBQ’s, SD Polo, horse racing, county fairs, live music, festivals. Then there are the other components: crowds EVERYWHERE, traffic congestion, gas increases. Our summers in San Diego are the envy of people everywhere and with that brings a few temporary inconveniences. I wouldn’t trade it for the world.

Cur8eur.com | Curating the social & food scene in SoCal

With a ton of options to eat well in San Diego, the community has welcomed a few more. Get to know the new kids in the neighborhood and join us in a farewell to yet another great chef who has become one of the fallen from the La Valencia Hotel regime. Chef Daniel Barron, it has been a pleasure and we anxiously await your next adventure.

Join the crowd! Take one of the many fresh foods cooking classes around town, choose a new place for date night, or invite the gang over and enjoy a couple incredible vegetarian recipes from readers and a few of Hillcrest’s neighborhood eateries.

Make it Memorable,

Marie Daniels

eat well be well

SEGMENTS & FEATURES

I N S I D E

[Profiles]

[Charity Profile]

P7

Chef Bernard Guillas P 11 Immanuel Ontiveros P 16 THE DAD DAYS OF SUMMER GIFTS & GRUB GUIDE

P 12 Just Call Us Volunteers

[In Attendance] P 22 Bombay Bazaar Globe Guilders - Naeem Kahn The Arc of San Diego

P 17 El Campito Farms

RECIPES Home Cooking

P 15 moules campagnardes (mussels country style) Au Revoir French Bistro

P5 sevilla gazpacho

P 15 panang beef Lotus Thai

Two San Diego readers share their spring vegetarian recipes with us.

P6 vegetarian spring layers

Neighborhood Bites

Three Hillcrest restaurants shared their recipes for you to Try At Home.

P 14 tuscan artichoke panzanella salad Amici’s East Coast Pizzeria

#Cur8eurEats

Cur8eur.com | Curating the social & food scene in SoCal

Home Cooking from our readers #Cur8eurEats

HOME COOKS | food & drink

Sevilla Gazpacho 4-6 servings

5 Roma Tomatoes coarsely chopped 3 Large cloves of garlic coarsely chopped 1 Large cucumber coarsely chopped 1 Large red bell pepper, seeded and coarsely chopped 1/4 cup of really good olive oil 4-5 tbsp of red wine vinegar, white wine vinegar or champagne vinegar Salt to taste Pepper to taste

Rancho Santa Fe reader, Maria Middaugh Assaraf and her mother, Sevillana born Flamenco dancer, Juanita Franco, making Sevilla Gazpacho together

1. Place the first 4 ingredients into a blender (we used a Blendtec, a vitamix or standard blender works just fine), blend until its no longer chunky.

2. Then add your olive oil and vinegar, blend a few seconds more.

3. Taste to see how much salt and pepper you will need, this is entirely up to you, add a little bit at first and go from there.

4. At this point add more olive oil or vinegar if needed according to your preference. I tend to like mine with a little kick:)

Serve in little glasses and enjoy.

Cook for another 3-5 minutes or until the tomato is completely broken down.

Take off heat and cool off – once cooled put in your blender and puree into a smooth sauce.

Vegetables: 1/3 cup Raw English Peas (substitute thawed frozen peas if needed) 1 small Zucchini and 1 small Yellow Squash – cut in thin medallions 1 Leek – chopped 1 bunch Swiss Chard – chopped (any leafy green would work) Saute chopped leaks and chard with olive oil on Medium-High. Salt and pepper to taste. (you can do this step at the same time as the tomato sauce – it takes about the same time to cook and saves time by multi-tasking) Pre Heat Oven to 425

Vegetarian Spring Layers 4-6 servings

San Diego reader, Shiloh Sarlin enjoys her creativity in the kitchen especially when it comes to making scrumptious vegetarian dishes.

Lemon & Basil Greek Yogurt • 1 cup 2% Plain Greek Yogurt • ¼ cup Fresh Basil – Chopped • Zest of one Lemon • juice of half a lemon • Pinch of salt Mix all ingredients together in a small bowl with a whisk – set aside to let flavors infuse Tomato Sauce (you can substitute 1 cup of jarred sauce – but this is so easy • 6 Sm Vine Ripened Tomatoes, seeded and rough chopped • ¼ Medium Onion – diced • 4 Cloves Garlic – diced • Salt and Pepper to taste 1-2 Tbsp Olive Oil – heat in medium sauce pan on Med-High. Add diced onion and garlic and pinch of salt cook 3-5 minutes until tender. Add diced tomatoes and lower heat to medium and cover.

Assemble layers in a baking dish – I like the aesthetics of a shallow, round, glass dish.

• Drizzle of Olive Oil • All of the Tomato Sauce on the bottom • Chard and Leeks on tomato sauce • One even layer of the yogurt mixture • Sprinkle Peas evenly over yogurt (I put a dusting of salt & Pepper here too) • One thin layer of zucchini and squash medallions • Another dusting of S&P, Olive Oil • A couple of dashes of grated aged cheese of your choice – I used aged gouda but any variety would be delicious Cook for 30-40 mins or until bubbly and browned on top. Sprinkle with chopped basil once cooled.

Serve as a vegetarian entrée for 4 servings or as a side for 6 servings.

EATING OUT | food & drink

San Diego is known for it’s beautiful beaches and quaint seaside towns. It has a rich sense of welcome and one that San Diegans are happy to embrace (even if they are transplants from elsewhere). This month, June, marks the 20th anniversary at the famed Marine Room for one such transplant, Chef Bernard Guillas.

In the wake of much recent (last 5-7 years) attention of San Diego’s growing culinary talent, our own Master Chef, Bernard Guillas has been consistently attracting international acclaim for his prowess at the Marine Room at the La Jolla Beach and Tennis Club. And to think, it all began in a small, French Village.

Q & A with Chef Bernard...

C8: If you were to jump on a plane tomorrow, where would it take you?

Tibet… No more cell phones. No more emails.

No more wifi.

C8: What is the first thing you do when you explore a new place?

Going to the market started for me when I was 7-8 years old. I would get lost in the open markets and explore, so when I travel, I ask “Where is the closest f a r m e r ’ s market or wet market in Asia?” this is where you can really understand the culture. People are so proud of their country.

Chef Bernard Guillas

Cur8eur.com | Curating the social & food scene in SoCal

20 Years in the Making of The Marine Room

As a young 14 year old boy, Ber nard explored several different vocations when one day, while in his Saturday mechanics class and covered in grease, he opted to join the girls in cooking class. His first attempt at cooking a chocolate soufflé made him an instant school rockstar and that was it. He was hooked and it made sense. His family was immersed in the life of food. They were farmers, butchers, cooks. Chef Bernard’s childhood was infused with a natural appreciation for food, understanding the efforts of many and the journey from farm to table before the term was coined.

By 15, he was accepted as an apprentice with a Maitre Cuisiniers de France (Master Chef) at a 2 Michelin Star restaurant and there began his education and food travel explorations. From French Guiana through the Amazon, to Hong Kong, Washington D.C. and NYC, ultimately landing in San Diego at the U.S. Grant and then on to Marine Room, Chef Bernard Guillas was the catch of the day for the tired seaside gem. With some vision and direction, the Marine Room has become a destination for special occasions and a staple for locals.

Marine Room has managed to lose the pretentiousness that fine dining can assert. She has a quiet confidence, a welcoming grace about her.

Imagine a hostess that envelopes guests with warmth and subdued elegance because anything else would be unnatural. The vision of the Pacific instantly humbles one but prepares the diner to savor the sensory experience of delicate, bold flavors and aesthetically pristine art on a plate full of vibrant colors and textures.

C8: When you are traveling for vacation, what goes through your mind?

I have been blessed to have travelled to over 50 countries in my lifetime. I never would have thought that was my destiny. When I travel I reflect on how many souls, how many people have walked the same paths, visited the same special places as I. Traveling is a chance to focus and heal yourself.

C8: Do you miss life in the small, French village of your childhood?

Everyone is still in the small, 1000 person town. I have been missing it lately. I love going back to visit my family , my sisters, but I would never go back to live there.

C8: What is the one thing you would like to impart on people regarding our food journeys?

Familiarity is how people shop but eating is so much more interesting when we are curious explorers.

Why go for sea bass when you can have an incredible needle fish?Discover. Be adventurous.

Chef Bernard has partnered with Macy’s School of Cooking at the Mission Valley Store to introduce home cooks to the art of blending spices and more. At $5 per class, who could say no?

With one award-winning cookbook under his belt authored with Chef de Cuisine, Ron Oliver, you can be assured the next will be on the foodie hot lists. The word from Chef for his newly announced cookbook is... SEAFOOD. Can’t wait.

The Marine Room’s coveted view is uniquely set on the sand at the southern most point of the La Jolla Beach and Tennis Club. High Tide breakfasts and dinners are big lures for reservations, entertaining guests with an up close demonstration of the power and beauty of the sea while enjoying a meal from one of the country’s most personable and talented chefs. To the north, guests can watch the action and fun of La Jolla Shores visitors or gaze off in the distance to the south around the point of La Jolla Cove. It is not uncommon to see the playfulness of a dolphin pod just past the break.

EATING OUT |food & drink

Immanuel Ontiveros m The St ylings of Lord Wallington

Cur8eur.com | Curating the social & food scene in SoCal

With Father’s Day only weeks away, we have been reminiscing of the styles of generations passed and proclaim ourselves fans of the men’s classic style revival. Our convincing catalyst...

Lord Wallington.

S a n D i e g o N a v y Ve t e r a n , Immanuel Ontiveros has a knack for the custom, hand-made rebound trend of the bow tie and we like it!

You may think California is not chic enough for this trend but we assure you, men are easily forgoing the super casual, California beach bum look for a noticeable upgrade with attention to accessories and Lord Wallington provides.

Bow ties and traditional ties in a plethora of designs are available from the unique and often very limited pattern selections.

Immanuel curates fabrics with

character which means the accessories will not be repeated once the fabric stock has been depleted.

Lord Wallington has also created a line of scrumptious smelling m e n ’s b o d y c a r e f o r t h e expansion of the brand.

We love the dapper look so m u c h w e s u g g e s t e d L o rd Wallington to a stylish gentleman wearing a bow tie in the security line at the Miami International Airport on his way to NYC just last week.

The spiffy goods can be found online and from a selection of retailers from New York to San Francisco and from Del Mar to Downtown SD. DETAILS: http://www.lordwallington.com https://twitter.com/oneclassyguy

CHARITY PROFILE | local love

Charity Profile sponsored by Caelum Marketing

Just Call Us Volunteers The homeless community in San Diego gets help from several groups in the community but one that stands out is Just Call Us Volunteers. This group has a great support structure that ranges from the volunteer helpers to the food community of purveyors, chefs, restaurants and more.

Just recently the charity threw their ONLY annual fundraising event, Bombay Bazaar, which funds the groups ability to feed nearly 10,000 homeless women, children and veterans per year. The Bombay Bazaar was held in East Village San Diego. (Check out the recap of the event in the In Attendance section.)

The organization was founded by Chef Julie Darling, of Just Call Us Catering, who saw a need and had a desire to use her talents and those of her friends to fill that need. Armed with a legion of dedicated volunteers, many of whom are professional chefs throughout San Diego, and great partnerships within the communities like Specialty Produce, Sprouts Farmers Market and Catalina Offshore Products, Julie Darling was able to rally people and companies to contribute time and labor to feeding our homeless population.

The group is always in need of more helping hands to keep the healthy meals and morale going throughout the year. Help on prep day at the kitchen facility or help on day of at the shleters.

Many hands = light work. If you would like to volunteer or donate to their cause, you may visit their website for more info. http:// www.justcallusvolunteers.org/

Charity Schedule 6/1 Los Lobos in concert for the kick off event for the upcoming 28th Annual La Jolla Festival of the Arts http://lajollaartfestival.org/ 6/7 26th Annual Spring Fling, Down the Rabbit Hole will benefit the Helen Woodward Animal Center.

6/21 Wild Things RITZ 2014 will roar with exuberance and wildlife as the ZOO throws one of San Diego’s PREMIER Events featuring up-close experiences with the animals, entertainment and fine dining! http://www.sandiegozoo.org/ritz/ 7/11 Switchfoot Bro-Am Auction Night Soiree will welcome all to join in a fun, casual affair of rock stars & surf legends to benefit and support local, at-risk, homeless youth. http://www.switchfoot.com/c/bro-am

Neighborhood

bites fie

Neighborhood FLAVOR Files Amici’s East Coast Pizzeria 3958 Fifth Avenue, 92103 619-260-1111 | amicis.com $$

TUSCAN ARTICHOKE PANZANELLA SALAD

INGREDIENTS

ASSEMBLY

6 Ounces Romaine or other Hearty Lettuce

Dressing

The Salad

One third of an English Cucumber halved lengthwise, seeded, and cut into 1-inch pieces

1.

Place the red wine vinegar in a small mixing bowl.

Red Onion slices

2.

Add the salt and pepper and stir to dissolve the salt.

Cherry Tomatoes

3. Add the oil in a slow stream to emulsify the dressing (it’s OK if the dressing doesn’t hold for long).

4.

Set aside for use on croutons and salad

Capers Croutons Several Artichoke Hearts (grilled if you can find them)

Croutons 1. Cut the bread about cubes of about 1-inch to 1½inch.

2.

Mix together the remaining ingredients.

3. Place the cubed bread in a mixing bowl, drizzle the dressing over them and toss to coat the bread well.

4. Bake the bread immediately in a hot oven, until crisp and browned, but still soft on the inside 5. Remove the croutons to the SAME BOWL that you used for mixing them prior to baking.

6.

When cool, add 1/4-cup of red wine vinaigrette (see below) and let stand while you prepare the salad.

Reserve the remaining dressing for the salad.

The Salad 1. Tear the lettuce and add it to the bowl with the croutons.

2. Add the cucumbers, red onions, tomatoes, capers and most of the artichokes (save a few for garnish).

3. Add some or all of the remaining dressing (to taste), toss the ingredients and lay the salad out on a serving dish.

4.

Garnish with the basil and remaining artichoke hearts.

Remaining Red Wine Vinaigrette (recipe above) Sliced Fresh Basil

Dressing ¼ Cup Red Wine Vinegar ¾ Cup Extra Virgin Olive Oil ½ teaspoon Freshly Ground Black Pepper ¼ teaspoon Kosher or Sea Salt

Croutons A few thick slices of rustic bread like Ciabatta (we use our homemade breadsticks) – enough to make about 2 cups of croutons 3 Tablespoons of Extra Virgin Olive Oil 1 Tablespoon Balsamic Vinegar 1 teaspoon Freshly Ground Black Pepper ½ teaspoon Kosher or Sea Salt

Neighborhood FLAVOR Files Lotus Thai 3761 Sixth Avenue, 92103 619-299-8672 | lotusthaisd.com $$

BEEF PANANG CURRY ASSEMBLY 1.

2.

3.

4.

5.

6.

Put vegetable oil in the hot pan over medium heat Add Panang curry paste and coconut milk.

Stir until curry paste is combined well with coconut milk. You will see oil from the coconut milk floating on top.

Put beef in the pan and stir until the beef is well done.

Then put all other ingredients in the pan.

Garnish with fresh basil leaves before serving.

INGREDIENTS Pa-nang curry paste

2 tbs.

slices beef

2 ½ cup

coconut milk

1 cup

chicken broth

1/2 cup

slices green and red bell pepper

½ cup

vegetable oil

2 tbs.

salt

½ tsp.

sugar

1 1/2 tbs.

kaffir lime leaves

1tsp. very thin slices

fresh basil leaves

5-6 leaves

Neighborhood FLAVOR Files Au Revoir French Bistro 420 Robinson Avenue, 92103 619-268-2400 | aurevoirbistrohillcrest.net $$

MOULES CAMPAGNARDES INGREDIENTS (Mussels "Country style") ASSEMBLY 1.

2.

3.

4.

5.

6.

7.

Scrub, de-beard the mussels and rinse with clear water.

In a large deep sauté pot, melt the butter over medium heat. Add onions and garlic until fragrant and soft. (2min) Add the white wine, pepper, dijon mustard, diced pancetta and mushrooms. Bring to a boil.

Add the mussels, cover and cook while shaking the pan occasionally.

Add heavy cream and finish cooking until the mussels are opened (5-6 mins) Remove from heat and discard any mussels that have not opened. Garnish with chopped parsley.

Serve immediately with pommes frites or / and a french baguette.

mussels

5 lbs.

onion - diced

1

dry white wine cooking

2/3 cup

butter

4 Tbs.

heavy cream

1 cup

crushed garlic

1 clove

whole grain dijon mustard

1 Tbs.

diced pancetta

1 cup

sliced mushrooms

1/2 cup

chopped parsley ground pepper

The Dad Days of Summer Gifts & Grub for Father's Day Dad's inner risk-taker, the adventuresome soul he once was. The

IGNITE

GoPro HERO3+ Black Edition is just the push he's been waiting for to document the rush of air through his hair as he hurtles his body out of an airplane or soars over the bluffs in a paraglider or simply ice blocks down the front lawn. It doesn't matter how Dad gets his kicks. Now he can watch it over and over and maybe share it with his buddies too. $399.99 http://gopro.com/cameras/hd-hero3-black-edition

IF YOUR POPS could use a

subtle hint to spend less time on the couch this year, the FLEXBIT is the gift to give. It looks like a simple wristband but it really is a mind-shattering fitness gadget that tracks your steps, calories burned, the distance traveled, hours slept and even the quality of sleep. Pretty Cool, huh? $99.95 https://www.fitbit.com/flex

STILLNESS

accompanied with a low ball of liquid gold is all Dad wants

sometimes and YOU can give him those sacred moments. Zacapa's rum is aged in warehouses 8,000 feet above sea level where the temperature is about 62 degrees year round. Master Distiller Lorena Vásquez calls the facility the "house above the clouds." While most rums are made from molasses, Zacapa is produced from fresh crushed sugarcane the way it was meant to be crafted. The flavor is even more unique because of the fertile volcanic soil where the cane is grown. Feel it? That is a zen moment. $99 http://www.zacaparum.com/

NOM NOM NOM

CAFE COYOTE OLD TOWN | Reserve a table in Old Town for your dad to splurge on some of San Diego's best Mex and a tequila shot... or two. He sure deserves it! http://www.cafecoyoteoldtown.com/

CARNITAS SNACK SHACK |

The 2nd Annual Father's Day BBQ in North Park could be a bonding experience for you and pops... an all-star brew tap list accompanied by finger-licking barbecued and smoked delights will be one Father's Day worthy of a #throwbackThursday post. https://www.facebook.com/events/563899560374548/

WRENCH & RODENT SEABASSTROPUB | Is Dad a bit of a foodie? Rock his world with the punk rock of

sushi joints in the county. These uber-creative sushi chefs will knock his socks off with their daily selection of the freshest grub from local fishermen, divers and growers. http://www.seabasstropub.com/

El Campito Loves Series a dining experience

Farm-to-Table shows its true nature.The El Campito Farm alfresco dinner series will leave you wanting for more.

Just 30 minutes outside of San Diego, lies a beautiful farm run by two brothers with a goal to bring healthy food back to family tables.

The idyllic farm off a dirt road in Alpine has begun a new tradition with their “El Campito Loves� series. They bring together food partnerships of local far mers, chefs and purveyors, throw in a ittle live entertainment, some wine and call it a day.

Curro & Jan Ariza gathered guest chefs Flor Franco & Javier Plascencia, Baja Wine & Food partner, Vena Cava Vinicola, Taj Farms cheeses and more to stun the senses!

Foodies, celebrity chefs & food bloggers gathered to celebrate straight from the farm goodness. There was even a little music and dancing involved at the farm. The mood was light and gracious. Bellies were full, palates were satisfied and spirits were high.

To learn more about El Campito Farm and the upcoming Love Series experiences, follow their Facebook page. www.facebook.com/ElCampitoFarm

A Bombay Bazaar Lands in East Village

IN ATTENDANCE J u s t C a l l U s Vo l u n t e e r s Bombay Bazaar entertained and fed guests in the East Village venue of Silo at Maker’s Quarter on April 27th.

Henna artists, snake charmers and fire throwers were among the excitement while the MC’s of the day, Troy Johnson of San Diego Magazine and Sam Zien, Sam the Cooking Guy kept the crowd laughing.

The event helped to raise funds to feed approximately 10,000 homeless youth, women and veterans. The all volunteer organization has created partnerships with several local food purveyors such as Specialty Produce and Sprouts Farmer’s Market.

For more info about the group, visit the website at www.justcallusvolunteers.org

JUST CALL US VOLUNTEERS

IN ATTENDANCE

Naeem Khan Fashion Show

2014 Globe Guilders

THE ARC OF SAN DIEGO

IN ATTENDANCE

Cheers!

Cur8eur ONLINE (the fun side of Caelum Marketing) PO BOX 3638 Rancho Santa Fe, CA 92067