Celebrated Chef, Owner Carl Schroeder to Commemorate Anniversary with 10-Course Dinner and Pairing
Since opening 10 years ago, MARKET Restaurant + Bar, located at 3702 Via De La Valle in Del Mar, has remained one of the most highly regarded restaurants in Southern California with owner and executive chef, Carl Schroeder, at the helm.
In celebration of the milestone, Schroeder will host two commemorative 10-course dinner and wine pairings that will honor some of the most popular dishes since MARKET’s opening in 2006. Held Thursday, Nov. 10 and Friday, Nov. 11, the dinners will begin at 6 p.m. Featured dishes include Cabernet braised prime beef short ribs, miso-marinated cod “hot pot,” blue cheese soufflé and the smoked prime rib eye cap, among others.
The Cork and Craft, North County San Diego’s talk of the town, might be located in a business park, but once you walk in the door, you’ll find yourself in a lively space with an up close and personal view of an open kitchen, wine vats and brewery in-cased in glass. “We are the only concept in San Diego and on the west coast with an urban brewery, winery and restaurant all under one roof, ” says Executive chef Phillip Esteban. “The closest similar concept is located in Florida.”
It was clear to me as soon as I entered the restaurant that Esteban is hugely influential in his kitchen, possessing an intuitive characteristic that enables him to serve carefully orchestrated and natural presentations of modern Californian cuisine with an emphasis on French techniques. He believes that educating his staff is one of the core values of being a chef. “Watching my kitchen team learn, grow and succeed in our industry is really amazing, but the one thing I HATE is that everyone is a “chef” these days. The term has been so loosely used and romanticized that the position itself has been watered down. Anyone can be a cook, not everyone can be a chef.”
Owner John Resnick is thrilled to introduce his first solo project, Campfire, to the burgeoning San Diego culinary landscape. In his debut restaurant, Resnick, a Consortium Holdings alum instrumental in the openings of Ironside Fish & Oyster and the original Craft & Commerce, delivers an innovative new dining and cocktail concept to the heart of Carlsbad, capturing the spirit of the campfire through live fire cooking techniques. To elevate the experience, Resnick has culled some of San Diego’s most recognizable industry vets including Executive Chef Andrew Bachelier (CUCINA enoteca and Addison) and Bar Manager Leigh Lacap (Ironside Fish & Oyster, Sycamore Den and Coin-Op). Collectively the team plans to present San Diegans with an original concept comprised of a vast 6,000 square foot indoor/outdoor space aimed at engaging guests and inciting conversations among strangers. Designed by award-winning firm Bells and Whistles (Broken Spanish, Bracero, Sycamore Den, Starlite), diners can expect whimsical references throughout – a welcoming space to enjoy classic cocktails and honest food, all reminiscent of the camping experience. Along with neighbors Carruth Cellars and Baba Coffee, Resnick hopes to play a pivotal role in fostering an organic extension of the already vibrant culture of North County while building an engaging environment that he hopes will become a forward-thinking community hub.
The Cravory, a San Diego-based gourmet cookie shop known for its unique and inspired cookie flavors has made its debut in North County, San Diego. The new shop, located in Bressi Ranch Village Center, introduces a custom cookie menu, flavored milks and epicurean coffee.
The 1,300 square foot space, designed by San Diego based firm Colkitt & Co., features two expansive white marble counters, “floating shelve” cookie displays, a sampling station, coffee bar and indoor/outdoor seating. The store is perfectly suited for guests to relax or grab on the go a favorite cookie and coffee. Custom-designed cookie-inspired graphics, pop-art, hopscotch floor, menu-wall and neon design bearing the phrase “The Sweet Life” are placed throughout the store’s crisp blue and white aesthetic.
Don’t miss this Japanese fusion restaurant in the Carmel Valley neighborhood of San Diego where Chef Ken offers unique sushi roll presentations.
Tucked away in an unassuming business park near the I-5 and 56 interchange is one of the more impressive sushi establishments in Southern California.
Working alongside the venerable Chef Ota for years, Ken finally moved into his own place, and called the restaurant exactly what you would expect. Using modern twists that compliment ancient traditions, Ken’s Sushi Workshop is a venue to discover new flavors, complimenting some of the freshest seafood available anywhere. The menu prices aren’t cheap, but the quality is top-notch.
Bracero Cocina de Raiz and Adobe Guadalupe are teaming up for a wine pairing dinner that is bringing the vineyards of Baja to San Diego.
As Baja food and wine culture becomes an increasingly popular gastronomic experience, Bracero Cocina De Raiz invites wine connoisseurs and foodies alike to indulge their senses and experience the true workings of Valle de Guadalupe in the heart of San Diego. On Tuesday, October 4th join Bracero and Adobe Guadalupe to discover Adobe Guadalupe’s incredible line up of vintage wines, current wines and award winning wines, carefully paired with an exceptional menu created by Chef Javier Plascencia.
Commencing at 6:30 p.m. enjoy an evening of wine tasting alongside the team behind Adobe Guadalupe Winery and take pleasure in exceptionally crafted food from the Bracero kitchen, delving deeper into the essence of Baja California wine country with each sip.
Tickets are priced at $150 (excluding tax and gratuity) and a portion of tickets sales will be donated to the Berry Good Foundation. Step into Adobe Guadalupe’s hacienda for the night and explore the aromas and flavors of each glass, accompanied by Chef Plascencia’s celebrated cuisine.