Visit Lucy Restaurant at Bardessono

Lucy Restaurant at Bardessono
Onsite Garden at Bardessono (Photo by Maria Desiderata Montana)

Executive Chef Victor Scargle of Lucy Restaurant & Bar at Bardessono in Yountville, Napa Valley, says he feels fortunate enough to live and work in one of the best places in the world for food and wine. “We’re able to produce, grow, and source amazing ingredients year round from both our on-site garden and other amazing local purveyors. My passion for these high quality, locally sourced ingredients is the driving force behind our menu.”

During an apprenticeship at Red Lion Resort in Florida, Scargle says he found a mentor in Executive Chef Brian Bird who encouraged him to travel east to work with chefs in Miami and New York, including Patria, Gramercy Tavern, Tribeca Grill, Park Avenue Café and East Hampton Point with Chef Gerry Hayden.

Lucy Restaurant at Bardessono
Freshly Dug Carrot Salad (Photo by Maria Desiderata Montana)

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Healthy Eating at Tender Greens

Healthy Eating at Tender Greens
Roasted Roma Tomato Soup (Photo by Maria Desiderata Montana)

Considered a “fast-casual organic restaurant,” Tender Greens is a great place to experience slow food at an affordable price. A significant hallmark for Tender Greens is its established partnerships with local ranchers and purveyors, as well as a handful of small local farms that use sustainable farming practices. Popular favorites include the Happy Vegan Salad, roasted Roma tomato soup and herb-brushed albacore. Tender Greens has several locations in the Southern California region, with plenty of tasteful and nutritious meals available for dining in or taking home.

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WineSellar and Brasserie

In a modest location on a corner in Sorrento Mesa, Gary Parker, owner of the WineSellar and Brasserie, encourages diners to loosen their ties in his cozy and comfortable restaurant, offering artful plates boasting innovative California French cooking par excellence.

WineSellar and Brasserie
Lobster Tartine BLT (Photo by Maria Desiderata Montana)

Not only is the service impeccable and precise at this long time eatery, Parker has built the menu around homemade, seasonal, and locally grown ingredients, offering a unique spin on American classics. A small kitchen is proof that ingredients can only be stored and used fresh daily. The only thing that is not made at the restaurant is the bread, which comes from St. Tropez Bakery.

The Lobster Tartine BLT, richly tastes of avocado butter paired with apple wood smoked bacon, melted leeks, roasted tomatoes and garlic aioli. On the advice of Parker, we savored Anderson’s Conn Valley Vineyards, Napa Valley Chardonnay, 2008 with this dish. “This is a good one,” says Parker. “It’s oaky, ripe, and meant for early consumption.”

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Organic Fresh Pasta In Little Italy

Organic Fresh Pasta In Little Italy
Photo by Maria Desiderata Montana

Known for their fresh homemade pasta, Bencotto Italian Kitchen and its “little brother” restaurant next door, Monello, have made a big change this year. Both restaurants are saying arrivederci to normal pasta as they announce they will only be serving organic pasta. After extensive research and taste testing, owners Valentina and Guido selected a supplier in Parma, Italy which offers a large selection of organic flours, certified among the best in the world.

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Caroline’s Seaside Cafe

Caroline's Seaside Cafe
(Photo by Maria Desiderata Montana)

Given the wide array of stunning locations to dine in San Diego, it’s nearly impossible to find a new venue tucked away from the typical tourist hotspots. There are many choices in this beautiful city, with whitewater vistas and orange sunsets every day of the week. With a kaleidoscope of cuisines representing most corners of the world, it can be somewhat of a challenge at times to find a simple menu that still provides healthy and fresh choices.

Unexpectedly nestled on the water’s edge of the UCSD Scripps Institute of Oceanography Seaside Forum, Caroline’s Seaside Cafe fits the bill. The restaurant is another winning concept from local culinary guru Giuseppe Ciuffa, who also owns the Museum Café located in the Museum of Contemporary Art San Diego, the Sculpture Court Cafe located adjacent to The San Diego Museum of Art in Balboa Park, and his own tremendously successful Fine Catering business.

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New Chef At Balboa Bay Resort

Balboa Bay Resort is pleased to announce the appointment of Rachel Haggstrom to executive chef of the luxurious Newport Beach resort. Haggstrom has been serving as the property’s chef de cuisine since October 2013.  

New Chef At Balboa Bay ResortIn her new role, Haggstrom will oversee the resort’s dining restaurants, including Waterline Newport Beach, the resort’s signature bay front seafood restaurant and A&O Kitchen+Bar, the resort’s waterfront gastropub. Haggstrom will also manage the resort’s day-to-day culinary operations, including special events, galas and weddings.

“Rachel has been instrumental in spearheading the development and implementation of the resort’s culinary programs,” said Sam El-Rabaa, general manager of Balboa Bay Resort. “Her depth of knowledge and extraordinary experience, both at five star resorts and elite culinary destinations, make her the ideal candidate to lead us to new culinary heights.”

Balboa Bay Resort was previously under the culinary direction of executive chef Vincent Lesage, who is now the executive chef at the resort’s sister Meritage Collection property, Bacara Resort & Spa in Santa Barbara, CA.

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