Category Archives: Food and Wine

The Oceanaire Seafood Room Lives Up To Its Name

Amuse Bouche: Poached Shrimp, Finger Lime Caviar, Poblano Pesto, Fresno Aioli, Pink Champagne Sorbet, and Togarashi Dust.

The Oceanaire Seafood Room lives up to its name by offering only the finest and freshest sustainably caught seafood.

Japan Hamachi Crudo with Coconut-Curry Noodles, Finger Lime, and Peanut.
With its sprawling, dark-wood dining room and tables adorned in white linen, you’ll feel as if you’ve stepped back in time to a classic 1930s ocean liner.

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Full-On Foodies Flock To The Cork and Craft

1st course. Strawberry Burrata Tartine: sourdough, caviar, mint pesto, and compressed strawberry radish.

With a menu that strikes an edible equilibrium of bar food with steady entrées that attract full-on foodies, Executive chef Scott Cannon is changing the way people think about dinner at The Cork and Craft.  “The best thing about being a chef is having something that is constantly pushing me to be better everyday, ” he says. “I  love teaching and expressing myself through food.”

2nd course. Heirloom Tomato Salad: sun dried tomato biscuit, ramp pesto, arugula, and basil ricotta purée.

Cannon attended the Institute of Technology Culinary Arts program, but his hands-on training came from Paul McCabe and the culinary team he worked with at Kitchen 1540; his first kitchen job in San Diego.

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Freshly Caught At Water Grill

San Diego Food Finds
Chilled Seafood Platter

Reminiscent of a giant ship, Water Grill San Diego is a two-storied, 11,000-square-foot casually sophisticated seafood destination.

San Diego Food Finds
Wild Ross Sea Chilean Seabass With Ricotta Gnudi

Water Grill offers more than 16 different varieties of oysters daily, as well as an amazing selection of seasonal live shellfish such as King crabs, spiny lobsters and North American lobsters, softshell crabs, Dungeness crabs, Santa Barbara prawns and a beautiful selection of whole fish both wild and farm raised.

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Red Card Cafe Welcomes Notable Chef

Red Card Cafe in Bay Ho announces new Executive Chef Jeff Larson, who hails from Napa’s renowned dining scene where he held prominent roles at a duo of Michelin recommended restaurants. Larson begins this new role immediately, and will oversee a creative and seasonally-charged revamp of the gastropub’s menus in the coming months.

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Big League Chef Prepares Dishes With Precision

Charred Spanish Octopus (GF) with White Beans, Spanish Chorizo, Saffron, and Smoked Lobster Butter and Salsa Verde.

Celebrating its 90th anniversary, La Valencia Hotel, also known as “The Pink Lady,” is a Mediterranean style oceanfront resort in beautiful La Jolla, California.

Kampachi with Yuzu Sorbet

Located inside this luxury hotel, The MED ocean view restaurant is home to big-league Executive Chef Alex Emery, who offers a dramatic dining experience and mans a kitchen that’s humming with precision in presentation and taste. 

Foie Gras Torchon with Toasted Brioche, Seasonal Jam, Duck Prosciutto and Tender Greens.

In many ways, Emery’s journey is a classic tale of climbing the culinary ladder, learning something special at every stop and adding more and more creativity to his skill level. “When I was 16 years old I started as a dishwasher at the Coronado Cays Yacht club, then moved up as a prep cook,” he told me. “Later, I fell in love with the industry and decided to go to culinary school at the San Diego Culinary Institute.”

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