Tag Archives: food photographer

JRDN at Tower 23

JRDN
Tuna Sashimi with Avocado Mousse, Tempura and Charred Green Onion Ponzu

Enter JRDN at Tower23 Hotel and join the fun at the bar, or take a seat in the sleek and contemporary dining room that includes a massive 70-foot lighted “wave wall” mural. A spacious open-air patio is also the perfect place to enjoy ocean views and watch passersby traveling on the meandering boardwalk. A distinctively modern menu utilizes hand-selected, all-natural meats, the finest seafood from sustainable sources, and locally grown organic produce. It’s a perfect brunch destination. Dine alfresco by the ocean and devour Mama’s Baked French Toast with sugar and spice pumpkin, whipped mascarpone cheese, and maple syrup. A local favorite is the chilaquiles and eggs, with chorizo, salsa, queso fresco, avocado, and lime crema. If you dine in the evening, be sure to try one of the fresh catches of the day, or the uber-savory lobster potpie. Open for lunch and dinner daily, brunch on the weekends. JRDN at Tower23, 723 Felspar St., Pacific Beach, CA 92109; (858)   270-2323;   t23hotel.com;   California   Modern; $$$$.

JRDN
Apple Salad with Grapes, Frisee, Endive, Brie Cheese and Toasted Almonds with Honey Lemon + Cardamom Dressing

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My Favorite Desserts

As a food writer, I make it a point after every meal to never pass on dessert. Not because I’m a sugar hound, dying to gain massive amounts of weight and ruin my size 6 frame, but because I really believe dessert should be more then an afterthought. You may be wondering, how do I save room for dessert? Since gluttony is not my forte, I have no problem saving room for sweet delicacies I can feature on my blog.

Live a little and check out the photos I captured of the best gourmet desserts I’ve tasted recently that are really just too good to pass up!

BICE
Beeramisu at Bice Ristorante

Bice Ristorante’s Chef de Cuisine/Pastry Chef Francesca Penoncelli studied in Italy for five years at the culinary institute in Piedmont, spending every free moment in the kitchen. “Being a young lady in the culinary world isn’t easy, ” she says. “As a woman in Italy, in order to earn the respect and appreciation from the men, you must be better then them. For me, it means working hard alongside great, but tough chefs.” The menu at Bice features modern Italian cuisine, including unique recipes created through extensive research of the current trends. The foods served at Bice are a representation of Penoncelli‘s travels, her childhood, and her feelings.

TRUST
MILK CHOCOLATE CUSTARD WITH COFFEE SORBET at TRUST Restaurant

If you’re looking for a unique farm to table experience in a high energy atmosphere where people are eating and talking loudly over ingenious food and drink prepared by an unassuming young chef, then the newly opened TRUST Restaurant in Hillcrest is the place for you.

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Chef Takes Pride At Duke’s La Jolla

San Diego Food Finds
Duke’s Famous Mai Tai and Hawaiian Rolls

Duke’s La Jolla is a 13,000 square foot restaurant that features two distinct dining areas and outdoor dining. Duke’s honors Duke Kahanamoku, a native Hawaiian, six-time Olympic swimming and water polo medalist and the father of modern day surfing. Guests will get a glimpse into the remarkable life of the restaurant’s namesake as well as tap into the La Jolla beach lifestyle. Pictures of Duke and Nadine Kahanamoku highlighting Duke’s remarkable life are on display along with artwork depicting the La Jolla beach lifestyle including “Dreaming” an image by photographer John Maher taken at Black’s Beach.

Duke's
Coconut Shrimp Croquettes

Duke’s executive chef Anthony Sinsay attended the California School of Culinary Arts in Pasadena, A Le Cordon Bleu accredited Institute. Along the way, he worked for a few notable chefs and restaurants, as well as some of the best kitchens in the country. “I like to think that the skills I’ve attained over my career are special,” he says. “Every experience has helped mold me into the chef I am today.”

Duke's
Korean Sticky Ribs

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Indulge In A Carnivore Sandwich

Carnivore Sandwich

Carnivore Sandwich has expanded throughout San Diego. Living up to its name, Carnivore Sandwich serves overstuffed, mile-high sandwiches that demand a go-big or go-home attitude. The eatery celebrates a West Coast twist of New York delis with the highest quality meat, fish, cheese and bread.

Formerly known as Nosh Delicatessen at 670 West B Street in Little Italy, the spot has been reinvented as Carnivore Sandwich. Two new locations are also starting to take a bite out of the San Diego culinary scene. Whether you’re heading to a ballgame at Petco Park or looking for an authentic bite to eat downtown, get your East Coast-style sandwich fix at 317 10th Avenue. In the coming weeks, Carnivore Sandwich will be beefing up its presence even further with the unveiling of Carnivore Express at 707 Broadway inside the Chase building. Carnivore Express will offer a limited menu for those on the go by highlighting favorites from the other locations.

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Viva Mexican Food and Wine

The Patio On Lamont Street

Don’t Misss The Patio on Lamont’s upcoming Tres Amigos el Tres de Mayo Winemaker Dinner, taking place on Tuesday, May 3 at 5:30 p.m.

In celebration of Southern California’s talent for making delectable wine and incredible Mexican food, wine aficionados and food lovers alike are invited to rejoice with The Patio on Lamont’s wine dinner featuring five-courses of authentic Mexican cuisine complemented by an assortment of wines from Valle de Guadalupe.

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Napizza Gains Attention In Little Italy

NapizzaPerched on the corner of Date and India Streets, Napizza is not only one of the newest establishments in Little Italy, it also has a new concept that is gaining attention.

Green certified and committed to utilizing locally sourced, organic ingredients with no preservatives or chemicals, this is not your typical pizza joint. But that new philosophy is underscored by one of the oldest traditions in pizza-making techniques. Pizza la taglio, a centuries-old art of utilizing special four, yeast and water, and allowing for a slow rise to create a product with no equal. The large, square-cut pieces are familiar to anyone who’s sampled street food from Italy’s larger cities.

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