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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

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.
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

"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
"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
"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
"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
"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
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 ... More Post 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 ... More Post 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 ... More Post 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 ... More Post 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 ... More Post a comment