Tijuana Welcomes LA JUSTINA a Baja Gastro Bar to Avenida Revolución
CRAFT PIZZA COMPANY Is a modern artisan kitchen. Our Formula is built with fresh sustainable delicious ingredients, because pizza that is good for you can taste good too.
First Look: Craft Pizza Company
By Darlene Horn
La Plancha Pop Up Dinner at Romesco
The San Diego Bay Wine & Food Festival, celebrating its 10th year, kicked off last evening with the sold out La Plancha Pop Up Dinner: Celebration of Baja & Tequila Tasting at Romesco Baja Med in Bonita. The dinner was a collaboration of Baja and San Diego chefs, including Javier Plascencia of Mision 19, Chad White of Plancha Baja Med, Jason Knibb and Rachel King of Nine-Ten, and Jack Fisher of Sea 180. Over 100 guests enjoyed six incredible courses with tequila pairings selected by Chef Marcela Valladolid of Hacienda de la Flor and Food Network's Mexican Made Easy. I was there to photograph the event, but managed to taste each unique, phenomenal and exquisitely presented course from the tiny space allotted for my food photography setup. Generous diners offered me a chair at their table and the server made sure to slip me a few shots of tequila during the evening.
Smoked chayote caponata, petite herbs, black garlic
Chef Javier Plascencia/Mision 19
Tequila Hacienda de Flor Reposado
Broccoli, daikon, percorino-kombu froth, morita-sesame salsa
Chef Chad White/Plancha
Tequila Hacienda de Flor Anejo
Maine Sea Scallop
Mace, charred apple, celery, apple dashi emulsion
Chef Jason Knibb/Nine-Ten
Tequila Hacienda de Flor Blanco
Avocado Seed, chorizo glaze, black beans, pickled quince, orange and mustard seed
Chef Chad White/Plancha
Tequila Hacienda de Flor Reposada
Slow Roasted Beef Cheek
Sonora asado tabla, brides mole, roasted onions and carrots, Chochoyones
Chef Javier Plascencia/Mision 19
Tequila Hacienda de Flor Extra Anejo
Pine cream, pinenut crumble, glazed berries and fennel
Chefs Jason Knibb and Rachel King/Nine-Ten
Tequila Hacienda de Flor Blanco
THANK YOU DENISE FOR COVERING OUR FUN EVENT AND YOUR BEAUTIFUL PHOTOGRAPHY!
We had a great time catching up with radio host David Boylan of 102.1 FM KPRi "LICK THE PLATE".
A GLOBAL STREET FOOD EVENT AT CERVECERIA WENDLANDT, ENSENADA B.C.
KRISTA VELASCO / WENDLANDT
PABLO SALAS / AMARANTA
DIEGO HERNANDEZ / TROIKA
ESTEBAN LLUIS / AMBAR
CHAD WHITE / PLANCHA
HUMBERTO AVILÉS / LA CAZA CLUB
CHIDO MAN / ICARUS ZOMBIE
EUGENIO ROMERO / BREWER / WENDLANDT
Chef-about-town Chad White has announced his latest venture, a gastro baron Tijuana's Avenida Revolucion that he's opening with a partner, Jaime Brambila, whose family owns the Hotel Lafayette above the space, which was once a well-known eatery called La Especial.
The new 1,800-square-foot restaurant, now dubbed
La Justina Gastro Bar, will feature repurposed industrial materials and two living walls - one planted with succulents and another with peppers and herbs; a greenhouse is also planned for the roof of the hotel.
White, who frequently cooks and travels in Mexico, operates a Baja-inspired pop-up called Plancha Baja Med. His menu for La Justina is a mix of small snacks - chicken hearts in mole, bone marrow, conch and octopus tostada - flatbreads topped with seasonal ingredients, and larger plates including fire roasted lamb and suckling pig that will be cooked in the kitchen's wood-fired oven and grill. The gastro bar will also offer craft cocktails and Mexican craft beer.
Though they'd hoped to get La Justina ready in time for the Baja California Culinary Fest later this month, White says it's now more likely that they'll launch in early November. He'll spend a few nights a week at the restaurant, but has also hired on Iker Castillo, a chef who has worked around Mexico and at a 3-star Michelin restaurant in Spain.
Meanwhile, the chef is also getting into the quick-service eatery biz; his menu for Craft Pizza Co. being fine tuned in time for its debut in Westfield UTC's food court in a month or so and he's just taken on another food court concept, a new heathy Hawaiian food chain called IP Grill, which is slated for an LA-area Westfield mall.
Kawasaki Disease Foundation "To Save a Child's Heart" Gala and Informational Symposium
Saturday November 9, 2013, La Jolla, California at The Torrey Pines Hilton
Hilton La Jolla Torrey Pines
10950 North Torrey Pines Road
La Jolla, CA 92037
The Hilton has extended us a discounted rate if you wish to stay overnight. Use this link to get the discount:
Gala ticket prices: $300 / seat, $400 / VIP
VIP: A preferred seat during the dinner. VIP cocktail hour where you will enjoy a specialty drink of the evening and be entered in the drawing to be a guest judge for a mini "Chopped" (mystery basket) competition between 2 of the attending chefs. There will also be hors d'oeurves provided by a few celebrity chefs plus a meet and greet.
Table sponsor tickets: See this PDF download for sponsorship options.
5:00pm - VIP
5:30pm - Cocktail/Auction reception
7:00pm - Dinner
Music and dancing following dinner program.
If you have questions, please contact: email@example.com
Buy Gala tickets online:
Flavors Of The Americas Benefit Dinner
Flavors Of The Americas Benefit Dinner
Friday, September 13, 6:30-9:30PM
925 B St, San Diego, CA 92101
Join world-renowned chefs Aarón Sánchez, Chad White and Javier Plascencia for a spectacular six-course tasting odyssey to Mexico, the Caribbean, Central and South America.
Chef Ingrid Hoffmann will create signature cocktails during reception, Argentine wine paired with the dinner courses and a dessert cocktail with the final course.
Silent auction and net proceeds will benefit the Jacobs & Cushman San Diego Food Bank’s Childhood Hunger Initiative.
Guanábana Portón Pisco Sour
CEVICHE RAW BAR & SALSA BAR
Assortment of Salsas
Crudo de Escolar with Passion Fruit (Peru) by Chad White
Avocado, Shaved Onion, Radish, Lime, Aji Amarillo, Chicharrón and Mint
Chile en Nogada (Mexico) by Javier Plascencia
Duck and Pork Confit, Dried Fruits, Nuts and Pomegranate
Pork Belly (Nicaragua) by Aarón Sánchez
Nico Glaze and Ensalada Vigoron
Braised Goat Arepas (Venezuela) by Chad White
Aji Rojo Coconut Sauce, Cilantro-Peanut Salsa
De Cabeza a Cola (Mexico) by Javier Plascencia
Sous Vide Beef Tongue and Oxtail with Charred Chile Colorado, served with Black Eyed Peas, Fresh Garbanzo and Crispy Hominy
Molten Chocolate Cake (Mexico) by Aarón Sánchez
Chocolate Chile Sauce, served with Corn Ice Cream
Affogato Latino by Ingrid Hoffmann
Vanilla Bean Ice Cream, Dulce de Leche Liqueur, Rum
and Brewed Espresso
Established in 1977, Jacobs & Cushman San Diego Food Bank provides food to people in need and connects the people we serve to a range of health and human service providers. We advocate for the hungry and educate the public about hunger in our community.
Valet and Lot Parking Available Music Performance by Karlos Paez
San Diego Bay Food & Wine Festival Presents: a Celebrity Chef Dinner with Jason Knibb of Nine-Ten, Javier Plascencia of Mision 19, Marcela Valladolid Host of Mexican Made Easy on the Food Network and Owner of Hacienda de la Flor Tequila, and Chad White of Plancha Baja Med
Word is that Chad White, founder of the Plancha Baja Med pop-up, co-owner of Sea Rocket Bistro and consulting chef of the newly-opened Kamikaze 7 is planning to add another food project to his already very full plate.
The chef-about-town has been tapped to spearhead a new pizza concept that's due to drop into Westfield UTC in September.
The La Jolla location of Craft Pizza Co. will be the company's first outpost, which intends to be a more delicious alternative to the fast-food chain pizza typically found in mall food courts.
They'll serve slices, but toppings could range from cheese to local salumi or seafood; specialty pizzas might include pear and proscuitto cotto or a Hawaiian variation with charred pineapple. The eatery also plans to offer delivery service. Michael Soriano (Queenstown, The Pearl) will design Craft Pizza Co.'s space within UTC's food court.
The Cellar is a cheese shop & wine bar + kitchen. They serve lunch and dinner. Live music is featured every night and their weekend piano bar draws a crowd.
Their unique space is the result of Green Design. Old French oak barrels line the face of the bar. The recycled wine coolers were refaced with 100 year old barn wood. The two large meeting tables in the center of the space were hand crafted with the same wood. Salvaged window frames from Cooper Unionʼs Science building in New York City were re-fashioned into mirrors and hang high above the booth seating. Recycled wine bottles are used through out the space adding unique detail. Custom concrete work finishes off the space making it the perfect, comfortable destination to meet friends, celebrate a special occasion or lounge after a hard day of work or play.
These two brothers started making wine together in the dorms. They started blending in trashcans and under bridges, meaning it was barely drinkable. With each yearly batch, the wine got better, and finally it’s drinkable. A little while later these brothers tricked their buddy Doug into quitting his real job and joining the crew. Since then, it has been bunk beds and fun nights.
Their Rad Wines...
We pretty much had to make this. Doug and I saw how other winemakers were botching up Pink Champagnes. It is Pink, it is supposed to be fruity! This is an Alexander valley pinot that is bursting with raspberry and strawberry flavors. It is a fun Champagne that can either be drank straight from the bottle or sprayed in a dance party. Every bottle we make is printed with glow in the dark ink, so you and your loved one can find them in the dark. You’re welcome.
Reckless Love is the next vintage from Rebel Coast Winery, made to take center stage at your next fiesta. It is half Napa Oakville Cabernet, and half Paso Robles Syrah. We made this amazing California Blend to help with those, moments of fast love, fuzzy nights and those regrettable text messages that you've sent. Just remember that Reckless Love will make your night fun; so relax, and enjoy your new found freedom.
Tasting Notes: We have to imagine that our wine tastes like French kissing Chuck Norris. But seriously, since everyone’s pallet is different, it’s dumb to issue a blanket statement on "taste", so here it is anyway... Reckless Love has a velvety and smooth mouth feel, with hints of blackberries, and dark red currants. Perfectly balanced, the wine then seamlessly transitions from fruit to chalky tannins with white pepper structure. The mouth feel of this wine transitions perfectly from flavor at the beginning to a warm feeling finish. It structure lingers just long enough to let the drinker know it was serious about the first kiss
" Here begins the homeland "phrase inscribed on a cairn that marks the end of Mexico and Latin Americaand that many inspiring travel to meet the rest of the country mentioned. It is there, at the end or beginning of Mexico , where the chef Miguel Angel Guerrero , starts its journey transpeninsular.
Baja Expedition as a need to reconnect with Michael for the past, say hello to old friends who were presented to him by his late father, returning to sites from childhood went fishing every year under the guidance of their teachers, today all gone, down by saltwater snorkeling , alone with his harpoon and waiting for the big fish, as he was taught by his uncle to be him, almost a child. The love for the land down California, delivering his people, the taste of the ingredients and lifestyle, make year after year, returns to finish the unfinished journey, to fill that feeling that invades the body when it comes to end of the cruise and that tells us something missing to do.
In 2012, the chef along with his son, summons his friends to accompany him runs the Baja on a culinary journey experimental, which gives full rein to their imagination to cook it collected during the day. Months of planning, possible routes to take, places to camp for the different species of fish, molluscs, crustaceans and everything known to give the two seas that bathe the land: the Pacific Ocean and the Sea of Cortez . Lift the harvest of the garden to accompany him with its freshness beets, tomatoes, vegetables in general and all herbs that make your kitchen a mixture of fine aromas and highlight perceived even in the most remote places of the Low . Know in advance that many days eating only the sea, makes one yearns other flavors, so it is accompanied by red meat (rib and freshly slaughtered sheep for the expedition ), giving the dinner a range of nuances on the palate and in the great feasts. Among the boxes and coolers traveling exotic species, different flowers of salt, fine aged cheeses and knows everything required to create your style BajaMed; mix of culinary influences Mexico , Eastern Europe and the Mediterranean area, thereby delighting the large variety of palates who laugh and talk every night and sharing with all those with whom the expedition known or rediscovered during the trip.
Adolfo Ayala, suos chef and Carlos Cota, friends and hunting and fishing since childhood, Alejandro Crosthwaite and Tito Robles, rencontrados friends of his student, Leon Felipe Chargoy photographer, documentary of the trip and close friend, Miguel Angel Guerrero IV, his son, pupil and companion for 13 years nearly all his travels and Luis Robles, son of Tito Robles, form the core group of the expedition, who travel for 24 days, to them intermittently accompanied by Eduardo Guerrero, his brother , Marco Amador, sommelier sponsoring brand wines LA Cetto , Orlando Plats sponsoring brand meats Famous, Samuel Chavez and Eduardo Araujo , all mutual friends of the expedition.
The journey of 2,700 miles the motorcycle perform, accompanied by two additional vehicles where the support team travels, kitchens, ingredients and other luggage, starting in the city of Tijuana , concluding in Los Cabos. The decline, from north to south, is carried out by way of zigzag, from the Pacific to the Sea of Cortez and back, 8 times, all to reach areas natural beauty ideal for the species in the area, by the challenge of getting there or just to say hello to old friends. The tour is a must stop in Bahia Asuncion, forming village cooperative living fishing for abalone, lobster and large fish that live in the cold waters of the Pacific Baja California, there, on a small island of the same name, product ecological catastrophe, now in recovery and as a tribute for their help in this work, the remains of Miguel Guerrero II , father of the expedition leader.
Tijuana, Ensenada, San Felipe, Valley of the Giants, San Luis Gonzaga, Bahia de Los Angeles, Black Warrior, El Vizcaino, Bahia Asuncion, Punta Abreojos, San Ignacio, Santa Rosalia, Punta Sneak, Loreto, Mulege, Ciudad Constitucion, Isla Magdalena, La Paz and Los Cabos , are just a few of points visited during the trip and are easily recognized.
Baja Expedition is the result of the combined efforts of many people, Secretary of State Tourism BC, local craft brewers like Rámuri or big brands like Black model, wine houses: LA Cetto, Baron Balche and Roganto, employers in the region with its brands Calimax Eco Gas , and marks each locality as Sal de San Felipe, Hotel Hacienda Punta Sneak, Bahia Hotel & Beach Club, Sunday Place, Buffalo BBQ, All-in-Picture, Las Olas Resort and Spa, Customs Agency Adolfo Ayala, Loreto or the Cooperative Magic Town Punta Abreojos , are just some of the sponsors who bet on this journey
Telling this story through the picture is what led me to create the project: Digital Nomads, Expedition in 8 times by León Felipe Chargoy , is my view of the Low, human interaction with nature framed with geography and terrain, which makes this a place to preserve peninsula. It's the perfect excuse to raise awareness to new generations, that you enjoy and commit to turn in their conservation.
Friends Of James Beard ‘Baja-Med’ Dinner
Join renowned Baja culinarians for a spectacular six-course “Baja-Med” tasting menu prepared by chef Miguel Angel Guerrero, whose restaurants include El Taller and La Querencia in Tijuana, and soon to open El Colegio in Tijuana and IV in Valle de Guadalupe, Ensenada – along with chef Chad White of Plan-Cha Baja Med in San Diego and chef Pablo Salas of Restaurante Amaranta from Toluca, Mexico.
Mixologists will skillfully pair cocktails, including Sotol, Tequila, Bacanora and Mezcal for the cocktail hour reception prior to the dinner, and mixed parings between Baja wine, spirits, aperitifs, and digestives through out the dinner.
Friends of James Beard Baja-Med Dinner Benefit
Saturday, September 14, 5:30 pm-8:30 pm
Broadway Port Pavilion
SIX-COURSE TASTING MENU WITH COCKTAIL AND WINE PAIRINGS
Geo Duck Carpaccio (Chad White)
Lime cured geo duck, oyster-coconut cream,
salmon roe, carbonated lychee, mint
Pork in Vinegar (Pablo Salas)
Purple cabbage salad, baby carrots,
olive oil, oregano, serrano chiles
Tacos Sea & Air (Miguel Ángel Guerrero)
Sea: Octopus, rice pilaf, mushrooms, pumpkin nuggets,
ancho chiles, squid ink aioli, fried shallot
Air: Marinated breast duck Baja Med style, baby arugula,
smoked sauce of nine chiles, candied almonds
Blood Temp Olive Oil Poached Sculpin (Chad White)
Cactus juice, tomato and bread, compressed pork rinds,
fried pork rinds, mustard oil, olives, basil
Lamb Two Ways (Miguel Ángel Guerrero)
Grilled Double lamb chop: Tarragon sauce, fried parsley,
red pepper/ “moros and christianos” risotto
Lamb Raviolis: White sauce, champagne reduction,
shitake and portobello mushrooms, grilled cherry tomatoes
Frost Ball (Pablo Salas)
Nata shell powder, white & chocolate granny cookie
The James Beard Foundation was founded in 1986 to celebrate, nurture and preserve America’s diverse culinary heritage and future. A national not-for-profit 501(c)(3) organization based in New York City, the foundation offers a variety of programs, scholarships, events and awards to recognize those in the food and beverage industry. For more information, visit https://www.jamesbeard.org.
$130 INDIVIDUALS / $220 COUPLES SPECIAL / JAMES BEARD $95
Stay tuned... As I will be heading south of the border to Valle de Guadalupe. Baja's very own Napa Valley to cook at Corazon de Tierra with Diego Hernandez on June 1st, 2013
Details to come once Diego returns from Mesamerica Event in Mexico City this Friday!
WHO DOESN'T LOVE A GOOD POP UP BOOK?
Guest Chef Diego Hernandez
Chef Diego was formed in three kitchens of some of the best cooks of the country, Benito Molina, Guillermo González and Enrique Olvera, each one of them were part of the pasion he puts in his work. Apart form that he studied at the Culinary Art School of Tijuana.
In 2008 he created in society UNO restaurant in Tijuana. The restaurant was based in a small trip he made to Baja California, where he managed to make a chain to provide the restaurant with the most fresh products from the sea and farm. To Diego ingredients are first in his philosophy. Although the dream lasted in 2010 UNO closed its doors.
In 2011 Diego made an alliance with Eileen Gregory de La Villa del Valle and her husband Phil Gregory, a wine maker of Vena Cava. Together they opened Corazon de Tierra in Valle Guadalupe. The restaurant reflects de philosophy of Chef Diego, an architectonic work composed by recycled materials of local sources.
Corazon de Tierra is the place that Diego have always had on his mind, with his own yard to cultivate vegetables, herbs, citrics and other fruits, as well as olive oil and bee hives from which he collects his own honey to sweeten his menu. This place crops its own product every day, making it sustainable and ecologic, just a few are provided by local sources fresh and depending on the season.
Corazon de Tierra is an ode to Baja California's kitchen, focusing on the forms and traditions of Ensenada. Diego's style is an interpretation of the local way of cooking, where the Chef shows its sensibility and respect of nature, achieving both, responsability with the ecosystem and amazing flavors, product of his own crops.
Host Chef Chad White
A local San Diego favorite with an eye toward producing eclectic urban style & baja med influenced food, unlimited in scope or boundary. Chad’s wild creativity, authentic sense of flavor and style and organic fearlessness drive his kitchen, pushing expectations and boundaries for guest and staff alike, Always able to bend definitions of gastro pub/bistro favorites, staying rigidly true to using only local and sustainable goods, White puts out a changeable menu, both in regard to season, as well as daily availability. Each days’ start finds him at the dock’s or farmers market combing local offering from the sea for a seafood of the day often plumbing the nearly unfathomable depths of his creative engine to deliver a chef’s special in addition, giving life to what he has fashioned into his own indelible signature: food outside the bounds, flavor beyond expectation, with delight all but guaranteed.
White began cooking, and exploring his own need for adventure and discovery in food in the Navy in 2002. After leaving the Navy and looking for opportunities to grow and explore further, he became a Chef de Partie at Prince of Wales & 1500 Ocean at the Hotel Del Coronado, then Executive Chef of the Doubletree by Hilton Golf Resort San Diego before joining Roseville, an acclaimed upscale Mediterranean-French brasserie in Point Loma.
Chef Chad opened his own Catering company EGO Culinary Trends creating menus for signature events in and out of San Diego such as the Sundance Film festival. White served as Executive Chef / Owner at Sea Rocket Bistro in North Park, where he made is mark in San Diego as the “Seafood Maverick” among some of the cities best chefs. Chef Chad launched Plancha Baja Med a unique Pop Up traversing restaurant celebrating his travels in baja, cooking, hunting and fishing with his south of the border amigos.
The masterminds behind FIREHOUSE & Vin De Syrah, Matthew Spencer and Tyler Charman have teamed up with acclaimed designer Michael Soriano to create this classic American neighborhood bar. Comprised of two rooms separated by glass doors; one side decorated like a recording booth and your favorite vinyl on other, analog has created two unique environments in a single location. But after 10pm the doors open to make one room with one musical power, DJs, who will provide a lively dance-driven sound.
With a throwback vibe in the chicest incarnation, analog has brought together the best qualities of a sleek downtown lounge with design elements of a wood clad 1970’s recording studio, an eclectic New York City dive bar, and a true foodie-destination. The menu at analog focuses on fresh ingredients and delectable flavor combinations. From the BBQ Pork Banh Mi Street Tacos, to the Hearts of Palm Salad, there is a plate sure to please even the most discerning of palates. With creative takes on rustic as well as elevated gastro-pub fare, the menu showcases truly inspired dishes.
Analog is also the home of the most lively brunch is the Gaslamp. As fun as it is delicious, Chef Peter offers such tasty choices as the Short Rib Hash with braised sterling silver short ribs, breakfast potatoes, fresh peppers, onions, shredded sharp cheddar cheese, all garnished with a fried egg and chive. We’ve also invited Adam Stemmler of the Blind Tiger Cocktail Company to design our craft cocktail list. Our cocktails combine fresh, simple ingredients to create intelligent, well-crafted, clean cocktails. These exciting libations include the Sergeant Pepper with Plymouth Gin, Karlsson’s Gold Vodka, tri spiced pepper syrup, lemon and cracked pepper.
These combined inspirations will allure to locals, tourists, food-enthusiasts, hipsters and nightlife fanatics looking for a new and original bar-going experience.