San Diego subcultures
Moonies, Asian refugees, boxing aspirants, craftsmen, Chabad Jews, future ballet dancers
Various Authors 8:30 a.m., Oct. 20
What the Chef Eats
San Diego chefs share their recipes.
The best of What the Chef Eats
Vodka penne from Coronado's Rhinoceros, spicy chicken from Fifth and Hawthorn, tortilla soup from Johnny Mac's, jambalaya from Jamroc, orrecchiette from Arrividerci, cilantro tuna from Onami
Penne a la Vodka We created this recipe here in the restaurant a long time ago and it is our most popular dish. We get calls from people who want this recipe to serve at ...
Ja jien mein (noodles with meat sauce)
Recipe by executive chef/owner, Khan’s Cave
Mark Sun opened Khan’s Cave after he realized he couldn’t stay out of the kitchen on a Friday night.
Portobello Mushroom Flatbread
Recipe by Cliff Pleau, culinary director, Seasons 52 My earliest memory of wanting to be a chef was when I was about four years old. I was still sucking my thumb and my dad was ...
Polenta
Recipe by Jack Fisher, Executive Pastry Chef, Urban Kitchen Group
Cucina Urbana pastry chef Jack Fisher used to work on the savory side.
Red Velvet Cheesecake
Joe Burns of Waters Fine Foods offers up a red velvet cheesecake with chocolate ganache.
Caramelized Pear Salad
Recipe by Donald Lockhart, Executive Chef, Cusp Dining & Drinks
Chef Donald Lockhart’s recipe for caramelized pear salad.
Braised Lamb Shanks
Recipe by Ryan Studebaker, Executive Chef, Gingham
Interview with Chef Ryan Studebaker, at the intersection of Southern and French.
Roasted Chicken with Quinoa Pilaf
Recipe by James Clark Executive Chef, Croce’s Restaurant & Jazz Bar
Chef James Clark hit it off with Ingrid Croce. His roasted chicken recipe is in their soon-to-be-published cookbook.
Seared Ahi with Soy Reduction
Recipe by Vincenzo Lo Verso, Executive Chef & Owner, Osteria Panevino
I have been cooking all my life since I lived in Italy. I cooked for a big restaurant there and we did a lot of weddings. I also served in the Army and was a ...
