Blog

Chef Chad White Opens in the East Village Late Spring 2014

Inventive Community Dining & Tavern with a Baja Influence!  Común Kitchen and Tavern is set to open at 935 J St in the East Village in late-spring. It is the first solo project by Chef Chad White, best known locally for his role as executive chef of North Park’s Sea Rocket Bistro. White is working on the project with Shane Brennan & Demien Farrell of Enlightened Hospitality Group, in collaboration with Rodolfo Farber & Alfredo Jaime of commercial construction consulting firm Jamie Partners.  ‘Común’ loosely translated from Spanish as ‘community’ will be inventive with a Baja influence. The lunch and dinner menus will change with the seasons. Stay in touch with Común by signing up to the newsletter at www.ComunSD.com and on social media @ComunSD (Insta & Twitter) and on Facebook atwww.facebook.com/ComunSD.

Inventive Community Dining & Tavern with a Baja Influence! 
Común Kitchen and Tavern is set to open at 935 J St in the East Village in late-spring. It is the first solo project by Chef Chad White, best known locally for his role as executive chef of North Park’s Sea Rocket Bistro. White is working on the project with Shane Brennan & Demien Farrell of Enlightened Hospitality Group, in collaboration with Rodolfo Farber & Alfredo Jaime of commercial construction consulting firm Jamie Partners. 

‘Común’ loosely translated from Spanish as ‘community’ will be inventive with a Baja influence. The lunch and dinner menus will change with the seasons.

Stay in touch with Común by signing up to the newsletter at www.ComunSD.com and on social media @ComunSD (Insta & Twitter) and on Facebook atwww.facebook.com/ComunSD.

Chad White Opens Eatery In TIJUANA, B.C.

Tijuana Welcomes LA JUSTINA a Baja Gastro Bar to Avenida Revolución

The revival of downtown Tijuana’s Ave. Revolución, is very alive and well. San Diego’s Chef Chad White and partners have teamed up to open the latest gem, La Justina Gastrobar. His partner Jaime Brambila, is at the forefront of La Justina’s ingenious concept. This new urban spot, decked out in reclaimed industrial materials, features hand built tables and chairs, as well as a live wall planted with succulents. After speaking with Chef Chad White about the creative concept and the design of the space, it was important to them to be resourceful and utilize what was available to them. They repurposed the materials and added their own personal touches. He states, “We found 150 year old wood, that was underwater, and had taken on interesting colors. We added some resin, and the colors of green, orange, and blues really came out. Why not make our own chairs with it?” When you see these beauties, you will know exactly what he is talking about. Striking details such as the exposed brick wall, and sharp lighting add a feeling of warmth to the space, that is studded with cool metals and concrete accents. Chad White’s appreciation for the creativity and culture in Baja California truly shines. He has never been one to think “inside the box” per say, and reveals that Tijuana is the perfect place to let his ideas and passion run wild. The menu features comforting dishes highlighting Mexico and Baja, but they have put them more into a gastropub approach. “The food is eclectic, new age, some fusion is involved, and it’s just real raw and rugged. It speaks to what the whole concept is by itself.” says White. He can’t speak highly enough about his amazing team in the kitchen, featuring one of the head chefs Iker Castillo. To wash it all down, the restaurant serves local craft beers, as well as hand crafted cocktails that were developed specifically for La Justina. That evening we had the pleasure of enjoying a few plates from the menu. We began with a plate full of fresh Kumiai oysters, topped with avocado en escabeche, accents of lardo, and furikake.  Next up their version of elotes en vaso. This classic street side snack is an all time favorite of mine. Their rendition adds in crunchy bits of chicharrón, in-house made butter and mayonnaise, hints of lime, chile, and a hearty dusting of cotija cheese. I kept going back for more, I just couldn’t stop.  The tostada de mar. A tostada piled high with sea snail, octopus, avocado, cilantro juice, and peanut salsa. The cilantro juice adds a nice bright note to the dish. Sea snail cooked sous vide, sharing the plate with roasted cauliflower, briny capers, dates, and smoked almonds. Pork belly drizzled in an apple salsa, and lavender honey, and arepas. A bite of the tender pork belly, and corn dough arepa together, show that they are just so right for each other. The final dish of the evening, lamb and bean pizza prepared on hand stretched dough, and cooked blissfully away in their wood-fired oven. If you have never had beans on your pizza, now is your chance to embrace a new experience. The pot of beans is actually cooked underneath the lamb, making sure to get every last bit of the drippings and juices from the lamb. The are a truly delicious base, combined with the earthiness of the lamb, melty queso Oaxaca, and sweet red onions.  La Justina Gastro bar is a fantastic place to head out with friends, order a few plates from the menu, your drink of choice, and just let the night slip away. Chef Chad White could not be more excited about the opening of La Justina Gastro Bar. “This place is a giant collaboration. A bunch of individuals, like minded, but different enough to create this space.” He goes on to state, “This is a dream come true!”. La Justina Gastro Bar Ave. Revolucion 3ra y 4ta 22000 Tijuana, Baja California Open Wednesday- Saturday 5:00pm-12:00am Kristin and Antonio blog at Life & Food and you can follow them on Twitter at @lifefoodblog and Facebook. They also created "Club Tengo Hambre" where they visit the most delicious spots of Baja California. Fore more information on Baja's best food hotspots stay in SanDiegoRed.com Follow us on Facebook and Twitter. editorial@sandiegored.com - See more at: http://www.sandiegored.com/noticias/49569/La-Justina-Gastro-Bar-in-Downtown-Tijuana/#sthash.nDDOJrtl.dpuf

The revival of downtown Tijuana’s Ave. Revolución, is very alive and well. San Diego’s Chef Chad White and partners have teamed up to open the latest gem, La Justina Gastrobar. His partner Jaime Brambila, is at the forefront of La Justina’s ingenious concept. This new urban spot, decked out in reclaimed industrial materials, features hand built tables and chairs, as well as a live wall planted with succulents. After speaking with Chef Chad White about the creative concept and the design of the space, it was important to them to be resourceful and utilize what was available to them. They repurposed the materials and added their own personal touches. He states, “We found 150 year old wood, that was underwater, and had taken on interesting colors. We added some resin, and the colors of green, orange, and blues really came out. Why not make our own chairs with it?” When you see these beauties, you will know exactly what he is talking about. Striking details such as the exposed brick wall, and sharp lighting add a feeling of warmth to the space, that is studded with cool metals and concrete accents.

Chad White’s appreciation for the creativity and culture in Baja California truly shines. He has never been one to think “inside the box” per say, and reveals that Tijuana is the perfect place to let his ideas and passion run wild. The menu features comforting dishes highlighting Mexico and Baja, but they have put them more into a gastropub approach. “The food is eclectic, new age, some fusion is involved, and it’s just real raw and rugged. It speaks to what the whole concept is by itself.” says White. He can’t speak highly enough about his amazing team in the kitchen, featuring one of the head chefs Iker Castillo. To wash it all down, the restaurant serves local craft beers, as well as hand crafted cocktails that were developed specifically for La Justina. That evening we had the pleasure of enjoying a few plates from the menu. We began with a plate full of fresh Kumiai oysters, topped with avocado en escabeche, accents of lardo, and furikake. 

Next up their version of elotes en vaso. This classic street side snack is an all time favorite of mine. Their rendition adds in crunchy bits of chicharrón, in-house made butter and mayonnaise, hints of lime, chile, and a hearty dusting of cotija cheese. I kept going back for more, I just couldn’t stop. 

The tostada de mar. A tostada piled high with sea snail, octopus, avocado, cilantro juice, and peanut salsa. The cilantro juice adds a nice bright note to the dish.

Sea snail cooked sous vide, sharing the plate with roasted cauliflower, briny capers, dates, and smoked almonds.

Pork belly drizzled in an apple salsa, and lavender honey, and arepas. A bite of the tender pork belly, and corn dough arepa together, show that they are just so right for each other.

The final dish of the evening, lamb and bean pizza prepared on hand stretched dough, and cooked blissfully away in their wood-fired oven. If you have never had beans on your pizza, now is your chance to embrace a new experience. The pot of beans is actually cooked underneath the lamb, making sure to get every last bit of the drippings and juices from the lamb. The are a truly delicious base, combined with the earthiness of the lamb, melty queso Oaxaca, and sweet red onions. 

La Justina Gastro bar is a fantastic place to head out with friends, order a few plates from the menu, your drink of choice, and just let the night slip away.

Chef Chad White could not be more excited about the opening of La Justina Gastro Bar. “This place is a giant collaboration. A bunch of individuals, like minded, but different enough to create this space.” He goes on to state, “This is a dream come true!”.

La Justina Gastro Bar

Ave. Revolucion 3ra y 4ta

22000 Tijuana, Baja California

Open Wednesday- Saturday 5:00pm-12:00am

Kristin and Antonio blog at Life & Food and you can follow them on Twitter at @lifefoodblog and Facebook. They also created "Club Tengo Hambre" where they visit the most delicious spots of Baja California.

Fore more information on Baja's best food hotspots stay in SanDiegoRed.com

Follow us on Facebook and Twitter.

editorial@sandiegored.com

- See more at: http://www.sandiegored.com/noticias/49569/La-Justina-Gastro-Bar-in-Downtown-Tijuana/#sthash.nDDOJrtl.dpuf

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Chad White introduces Craft Pizza Company to UTC

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.

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Chef Chad White has been keeping very busy between his Plancha Baja Med pop-ups, La Justina gastro bar in Tijuana and other projects on the horizon. His latest offering to the Southern California culinary landscape is Craft Pizza Company at UTC’s food terrace. Pizza is far from new to the mall scene but this grab-and-go has truly novel offerings: artisan pizzas using organic, farm-fresh ingredients. Here's what you need to know.  The Pizza: Traditional favorites like cheese, margherita and pepperoni pizza are served alongside standouts like carnitas pizza (roasted pork, red onions, cilantro, poblano chilis), truffle pizza (roasted garlic and mushroom, Aleppo pepper, and truffle honey) and Bianca pizza (mozzarella, tomatoes, Anaheim chiles, red onion, mushrooms and spinach). Gluten-free crust is offered. The Drinks: No run-of-the-mill sodas here. On tap is Orange County’s Batch Craft Soda using natural ingredients and pure cane sugar. The Price: Slices start at $3.49 for cheese and $3.69 for everything else. Whole pizzas are also available. The Details: Open every day 10 AM - 9 PM. Delivery in the La Jolla area is planned. 4525 La Jolla Village Dr., La Jolla; 858-550-599

Chef Chad White has been keeping very busy between his Plancha Baja Med pop-ups, La Justina gastro bar in Tijuana and other projects on the horizon. His latest offering to the Southern California culinary landscape is Craft Pizza Company at UTC’s food terrace. Pizza is far from new to the mall scene but this grab-and-go has truly novel offerings: artisan pizzas using organic, farm-fresh ingredients. Here's what you need to know. 

The Pizza: Traditional favorites like cheese, margherita and pepperoni pizza are served alongside standouts like carnitas pizza (roasted pork, red onions, cilantro, poblano chilis), truffle pizza (roasted garlic and mushroom, Aleppo pepper, and truffle honey) and Bianca pizza (mozzarella, tomatoes, Anaheim chiles, red onion, mushrooms and spinach). Gluten-free crust is offered.

The Drinks: No run-of-the-mill sodas here. On tap is Orange County’s Batch Craft Soda using natural ingredients and pure cane sugar.

The Price: Slices start at $3.49 for cheese and $3.69 for everything else. Whole pizzas are also available.

The Details: Open every day 10 AM - 9 PM. Delivery in the La Jolla area is planned.

4525 La Jolla Village Dr., La Jolla; 858-550-599

SAN DIEGO BAY FOOD & WINE FESTIVAL & LA PLANCHA POP UP AT ROMESCO'S

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.
 

First Course

Shaved Octopus

Smoked chayote caponata, petite herbs, black garlic

Chef Javier Plascencia/Mision 19

Tequila Hacienda de Flor Reposado

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Second Course

Burrata

Broccoli, daikon, percorino-kombu froth, morita-sesame salsa

Chef Chad White/Plancha

Tequila Hacienda de Flor Anejo

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Third Course

Maine Sea Scallop

Mace, charred apple, celery, apple dashi emulsion

Chef Jason Knibb/Nine-Ten

Tequila Hacienda de Flor Blanco

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Fourth Course

Pork Belly

Avocado Seed, chorizo glaze, black beans, pickled quince, orange and mustard seed

Chef Chad White/Plancha

Tequila Hacienda de Flor Reposada

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Fifth Course

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

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Sixth Course

Huckleberry Sorbet

Pine cream, pinenut crumble, glazed berries and fennel

Chefs Jason Knibb and Rachel King/Nine-Ten

Tequila Hacienda de Flor Blanco

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THANK YOU DENISE FOR COVERING OUR FUN EVENT AND YOUR BEAUTIFUL PHOTOGRAPHY!

DENISE JONES OF THE BLOG: "THERE'S A NEWF IN MY SOUP"

DENISE JONES OF THE BLOG: "THERE'S A NEWF IN MY SOUP"

WENDLANDT STREET FOOD THROW DOWN

A GLOBAL STREET FOOD EVENT AT CERVECERIA WENDLANDT, ENSENADA B.C.

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BAJA VERSION OF A UKRAINIAN STREET FOOD DISH CALLED: "GALUPTS" typically ground beef or lamb with veggies wrapped in cabbage and stewed in a tomato sauce. MY VERSION: Galupts: shrimp, smoked marlin, smoked guajillo salsa, alfalfa sprouts and fried grasshoppers

BAJA VERSION OF A UKRAINIAN STREET FOOD DISH CALLED: "GALUPTS" typically ground beef or lamb with veggies wrapped in cabbage and stewed in a tomato sauce.

MY VERSION:

Galupts: shrimp, smoked marlin, smoked guajillo salsa, alfalfa sprouts and fried grasshoppers

COCINANDO:

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 Chad White Will Open Gastro Bar in Tijuana

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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. 

 





 

"To Save a Child's Heart Gala" - November 9th, 2013

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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:

http://www.hilton.com/en/hi/groups/personalized/S/SANTPHH-KDF-20131108/index.jhtml?WT.mc_id=POG

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.

Agenda:

5:00pm - VIP
5:30pm - Cocktail/Auction reception
7:00pm - Dinner

Music and dancing following dinner program.

If you have questions, please contact:  info@kdfoundation.org  

Buy Gala tickets online: 

http://www.kdfoundation.org/

 

 

TASTE OF AMERICAS DINNER

Flavors Of The Americas Benefit Dinner

 

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Flavors Of The Americas Benefit Dinner

Friday, September 13, 6:30-9:30PM

Chaplos Restaurant

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. 


COCKTAIL RECEPTION

Guanábana Portón Pisco Sour

Or

Guava-Jalapeño Margarita

CEVICHE RAW BAR & SALSA BAR

Two Ceviche’s

Lobster Ceviche  

Crab Tostadas  


Assortment of Salsas  

Plantain Chips

Tortilla Chips  

Malanga Chips

Yucca Chips  


DINNER


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


DESSERT

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

 

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Chef Chad & Friends at Romesco Baja Mediterranean

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

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For more information on the San Diego Bay Food & Wine Festival Click Here! 

Pop Up no.8 in San Clemente, California. August 5th

Plancha Baja Med's Chef Chad White pops up in San Clemente at The Cellar. Tickets on sale Now! Click Here!

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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.

 

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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...

PINK PANDA

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.

RECKLASS LOVE

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

 

EXPEDICION BAJA 2013

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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.

 

JAMES BEARD FOUNDATION POP UP DINNER

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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