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What the Chef Eats
Buttercup Squash Nectar with Spiced Rum, Açai Berries, Fromage Blanc
Published Oct. 28, 2009
By Chef Bernard Guillas, executive chef, the Marine Room My grandmother was the root of this madness I would say, this passion for food. I lived with her in Brittany until I was six and she ... More Comments (4)
Recipes
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Tricolor Tropical Slaw
Submitted by Mango
I love cabbage and will eat it in almost any incarnation, but I especially love coleslaw and cabbage salads. I enjoy inventing new and tasty ways to prepare them and cabbage is really easy to doctor up to create completely different taste sensations from savory to sweet. Since summer is here, I wanted to make a light, fruity cabbage salad that would conjure up fond memories of Hawaii, one that can be easily made and enjoyed in your own backyard. So bust out the tiki torches and have a bowl of slaw.
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Rich Miso Mushroom Wine Gravy with Rosemary
Submitted by SDaniels
This is a tasty vegetarian sauce to use on any vegetables, especially potatoes. Great as a classic gravy for stuffing, and meat-eaters will lap it up! Don't omit the miso, as it adds a rich, complex layer of flavor.
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Upcoming Food & Drink Events
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"Cooking with Mushrooms"
"Opera Singing Chef" Elizabeth teaches how to make wild mushroom tart, stuffed mushrooms, chicken stuffed portobellos. Includes recipes, tastings with each dish. Required reservations: 760-436-3036 x206.
Saturday, Nov. 7, 2009
1:30 p.m., San Diego Botanic Garden
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"Big Green Egg Fest"
Celebration highlights Big Green Egg wood-fired ceramic cooker and grill; more than 20 of the barbecues will be fired up in parking lot. Cook-off competition between amateurs and local celebrity ...
Saturday, Nov. 7, 2009
10:00 a.m., Fixtures Visions for Living
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"Celebrate Sustainability"
Series showcasing sustainable food, in conjunction with inaugural "Beer Week," concludes by highlighting local breweries. Lost Abbey, Ballast Point, and Coronado Brewing Company on hand for dinner’s beer pairings. Required ...
Sunday, Nov. 8, 2009
6:00 p.m., Hotel del Coronado
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"Ultimate Beer and Chocolate"
Afternoon promises chocolates from Chuao, Eclipse, Guanni partnered with local brews. Fee includes one chocolate from each chocolatier with every course of beer samples. Reservations: 760-471-4999.
Sunday, Nov. 8, 2009
2:00 p.m., Stone Brewing World Bistro and Gardens
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"Ultimate Beer and Chocolate"
Afternoon promises chocolates from Chuao, Eclipse, Guanni partnered with local brews. Fee includes one chocolate from each chocolatier with every course of beer samples. Reservations: 760-471-4999.
Sunday, Nov. 8, 2009
5:00 p.m., Stone Brewing World Bistro and Gardens
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Brew for Brunch
Alesmith Brewing Company and Pearl restaurant plan four-station beer brunch in celebration of San Diego Beer Week. RSVP: 619-226-6100.
Sunday, Nov. 8, 2009
11:00 a.m., Pearl Hotel
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Restaurant Reviews
American Revolutionary
By Naomi Wise. Published Nov. 4, 2009
Food can be a deeply political issue, but in this case it’s the merely skin-deep question of the restaurant’s name that’s bugging me. (Didn’t Shakespeare ... MorePost a comment
Healthy Lunch in Ballparkland
By Ed Bedford. Published Nov. 4, 2009
Washington may declare that the recession is over, but don’t tell that to Chad and his cousins at Market 32. They’ve had to close the ... MorePost a comment
Fiesta for Friends
By Naomi Wise. Published Oct. 28, 2009
It’s weird that right on the border here, we’re so slow to catch up with the rest of the country on real Mexican cuisine. We’ve ... MorePost a comment
The Golden Coast
By Naomi Wise. Published Oct. 21, 2009
The Lynnester has ways to make men talk. When Mark and I arrived to meet her at Iris, she was having a drink and pumping ... MorePost a comment
Chocolate with Your Beer
By Ed Bedford. Published Oct. 21, 2009
Answer this: What kind of place gives you a big chunk of chocolate to munch with your beer? A real serious-about-beer place. Where a man ... MorePost a comment
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