The concoction has less to do with pigskins or gridirons than with making a cocktail using coconut water.
Joseph O'Brien 4 p.m., March 29
Last year, farmers market maven Catt White and business partner Dale Steele went the Kickstarter route in search of funds to bring a central, grand scale public market to San Diego. The campaign was successful, raising more than $146,000 in just over two weeks. 1,379 individuals contributed funds to get the market up-and-running at its 92,000 square foot site. Ultimately, the San Diego Public Market will feature full-time shops and restaurants built for and around local farmers, ranchers, fishermen, and various other artisanal food and beverage producers on a twice-a-week basis.
But there is a way to go before that happens (later this year by White and Steele’s projections). Just as San Diego foodies showed their support with faith and funds, San Diego’ farm-to-table chefs are contributing their talents and energies in putting on a fundraiser this Sunday, February 10 from 4 to 6:30 p.m. at the market (1735 National Avenue, Barrio Logan). Called A Taste of the Market, it will offer just that, a sampling of what can be expected when the space is filled with individual food vendors. To create that atmosphere, the participating chefs—most of which are a part of local chef consortium Cooks Confab—will be setting up one-day-only restaurant concepts and serving up dishes made using ingredients from local purveyors.
Chef and event chairperson Andrew Spurgin is setting up a Louisiana-style po’ boy restaurant with mismatched chairs with torn upholstery, dented up used napkin dispensers, and bottles of Pelican State condiment staple, Crystal Hot Sauce. Other concepts include a tortilleria, pig roastery, and a baked goods outlet. There will also be a chicken coop photo both. Further adding to the variety and festive nature of the event will be Snake Oil Cocktail Co., who are putting together a bar. No word on whether there’ll be adult beverage options when the San Diego Public Market opens, but for one special afternoon, that enhancer will be present. Tickets are available online, and the full slate of chefs and their dishes is as follows:
Christian Eggert, Supernatural Sandwiches: Catalina Offshore garlic white shrimp on toasted Bread & Cie brioche with Suzie’s Farm lettuce, marinated tomatoes and “secret” aïoli
Trey Foshee, George’s at the Cove: Slow roasted Maciel carrot salad with chipotle peppers cotija cheese and seaweed
Katie Grebow, Café Chloe: Paris Patisserie baguette sandwiches and exquisite French pastries
Ricardo Heredia, Alchemy: Whole Da-La Ranch pig roasted in Caja China and served Caldo Verde-style with Seeds at City kale and topped with crispy pork skin
Sara Polczynski, The Blind Burro: Veggie tacos, corn-off-the-cob, sautéed Kawano Farm mushrooms and rajas on corn tortilla with Tuscan kale and cabbage slaw
Craig Jiminez, Roseville Cozhina: Nicolau Farms goat cheese ravioli, cherry vinegar-braised guanciale, Point Loma Farms rocket and Specialty Produce wild mushrooms
Ryan Johnston, Whisknladle: Pan-roasted Spur Valley Ranch quail with farro, pears, Suzie’s Farm dandelion greens and warm bacon vinaigrette
Melissa Mayer, San Diego Public Market/Martini Media: Smoked chicken torta with pickled Suzie’s Farm greens, Paradise Valley Ranch avocado, Nicolau Farm chèvre and cascabel salsa on ciabatta bread
Andrew Spurgin, Andrew Spurgin™: Carlsbad oyster po' boy, Cardamom Bakery rolls, Suzie Farm's lettuce, tomatoes, Root Cellar sweet-and-sour pickles and remoulade
Miguel Valdez, The Red Door: Local seared yellowtail, vinaigrette-dressed red Russian kale, red quinoa and toasted Hopkins AG pistachios over pumpkin uni bisque
Chad White, Plancha Baja Med: Apple brûlée with fermented Julian Hard Cider vincotto, Gilbert Qunitos Farm kale, lardo, Smit Orchards apples and sesame nori gremolata