Easter Sunday Dining Options Around San Diego

Some great Easter dining options around the Greater San Diego area.

Lakehouse Hotel & Resort & Decoy Dockside Dining            

1025 La Bonita Drive

San Marcos, CA 92078

(760) 744-0120

http://www.lakehousehotelandresort.com/

Dining dockside on Easter makes for a true southern California spring holiday. Enjoy an Easter Sunday brunch buffet on April 16 with sweet and savory breakfast favorites, a chilled seafood display, hand-carved meats and a decadent dessert bar, all beginning at 9:00 a.m. The little ones can take part in free Easter egg hunts, taking place at 10:30 a.m. and at 1:30 p.m. Brunch-goers will listen to live music performances from 9:00 a.m. to 3:00 p.m. for a truly relaxing holiday. The cost to attend is $60 for adults, which includes free-flowing sparkling wine, and $19 for children 12 and under. To reserve your spot, call (760) 744-0120. Be on the lookout for a special appearance by the Easter Bunny!

Photo Below: Decoy Dockside Dining

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TRUST

3752 Park Boulevard

San Diego, CA 92103

(619) 795-6901

www.trustrestaurantsd.com

Nestled in the neighborhood of Hillcrest, chic eatery TRUST is taking Easter brunch to the next level this year. Soak in the sunshine on the restaurant’s patio while indulging in the Lemon Meringue French Toast, a mountain of Brioche bread topped with vanilla Ricotta, toasted almonds, lemon curd, graham crackers and blueberry. Let the bartenders at TRUST work their mixology magic by making the perfect brunch beverage to pair with your meal. Brunch is served on Saturdays and Sundays from 9 a.m. to 3 p.m. For additional information and reservations, call (619) 795-6901.

 

Photo Below: TRUST’s Lemon Meringue French Toast

 

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The Westgate Hotel

1055 2nd Avenue

San Diego, CA 92101

(619) 238-1818

www.westgatehotel.com

The Westgate Hotel invites locals and weekend visitors alike to join in Easter Sunday festivities! The hotel will feature Easter-themed afternoon teas and a festive Easter Champagne brunch where a cotton-tailed guest is scheduled to hop in and say hello.

Easter Bunny Teas: Enjoy a European-style afternoon tea, featuring kid-friendly petit fours and mini pastries, along with an Easter egg hunt and magic show on the Riviera Terrace. Families can meet the Easter Bunny beginning at 2:30 p.m. on Friday, April 14 and Saturday, April 15. The price is $50 for adults and $35 for children 12 and under, plus tax and gratuity.

Champagne Brunch: On Sunday, April 16, experience The Westgate’s traditional Easter Champagne Brunch, complete with fresh seafood, made-to-order omelets, carving stations and a children’s section. Little ones will be entertained by a face painting artist and a visit from the Easter Bunny. Brunch will be served from 10 a.m. to 3 p.m. The price is $89 for adults and $35 for children 12 and under, plus tax and gratuity.

Reserve online today! http://www.westgatehotel.com/events-promotions/special-events/easter-celebrations

Photo Below: Easter Bunny with kids

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Parc Bistro-Brasserie

2760 5th Ave.

San Diego CA 92103

(619) 319-9472

http://www.parcbb.com/

Enjoy a lovely Easter Sunday brunch at Parc Bistro-Brasserie in the heart of Banker’s Hill. With classic French dishes ranging from sweet and savory crepes to steak, seafood towers, and more, there’s something to satisfy everyone at the table. Brunch offerings also include specialty cocktails and $13 bottomless mimosas. View the brunch menu by visiting www.parcbb.com or call (619) 319-9472 to make a reservation.

Photo Below: Parc’s Seafood Tower

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Monello

750 West Fir St.

San Diego, CA 92101

(619) 501-0030

https://www.lovemonello.com/

Make Milanese cuisine part of your Easter celebration this year at Monello. On Saturday, April 15 and Sunday, April 16, Monello is showcasing an “egg”-stravagant selection of dishes for their crowd-favorite brunch including Eggs Benedict con Agnello e Spinaci or lamb eggs benedict and spinach. They will also serve a special Lamb Pizza made with cheese, mushroom and spinach. Top these delicious dishes off with the perfect cocktail from their new brunch drink menu including mimosa carafes with your choice of juice or a Caprese Bloody Mary made with vodka, in-hour tomato juice and topped with a fresh mozzarella Caprese skewer. To make reservations, please call (619) 501-0030 or reserve a spot via OpenTable.

Photo Below: Monello’s New Brunch Cocktails

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Bencotto

750 W Fir St #103

San Diego, CA 92101

(619) 450-4786

https://www.lovebencotto.com/

 

The chefs at Bencotto Italian Kitchen, right next door to Monello, will also be serving up a few specials to celebrate Easter this year. Lunch and dinner specials on Saturday, April 15 and Sunday, April 16 will include Lasagna Agnello + Porcini e Fontina, homemade lamb lasagna with mushroom and porcini, and Stinco de Agnello con Patate Arrosto al Tartufo, lamb shank and roasted truffle potatoes. Bencotto is open for lunch and dinner every Saturday and Sunday beginning at 11:30 a.m. Reservations are recommended and can be made online or by calling (619) 450-4786.   

 

Photo Below: Bencotto’s upstairs dining area

 

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Giuseppe Fine Restaurants & Catering

700 Prospect Ave.

San Diego, CA 92037

(858) 581-2205

www.grnfc.com

Don’t feel like going out for Easter brunch this year? Giuseppe Catering’s Pronto Delivery program allows you to forget about the stress and cleanup that comes along with hosting, so you can sit back and enjoy your get-together, guests, and an exceptional meal. For formal or large-scale events, the Fine Catering team will be there every step of the way to make sure your event is unforgettable—in the best way. Find full menu details and catering options at www.grnfc.com or call (858) 581-2205 to learn more.

Photo Below: Giuseppe Catering Deviled Eggs

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Have a great Easter! North County options coming shortly.

#food # restaurants #easter #brunch #easterbrunch #sandiego

Petite Madeline Bakery & Bistro / Catering Done Right ~ Oceanside

So, let me start off by first saying if you are going to cater in Oceanside anymore , I’m going to throw in Taste of Oceanside as catering as well for sake of discussion, you have to bring your A game. The reason is other Chefs are bringing theirs and if you don’t you will not compete. These events, whether it be a catering gig for the city or an event like Taste of Oceanside or Feast, are basically a food business card, a first introduction, and when restaurants like Petite Madeline, 608, LTH, and more are bringing fresh shucked oysters, frog legs, and scratch made desserts a pizza or a cut up sandwich are not going to even register with people. If you are a pizza or sandwich shop I get it it’s what you do, I would just bring the absolute best you have and bring personality not people just handing out samples. This is more directed at restaurants who I see again and again half assing it or not putting an importance on the events..

Luckily that is not the case with Petite Madeline. Every event I have been to that they cater is phenomenal. Christine, and in this case Chef Marc, get it. I guarantee she breaks even or loses money when she caters events. She understands it is marketing.

The event I attended Saturday was held at the Oceanside Public Library. It featured People of different backgrounds speaking to their experience as Immigrants living in Oceanside / San Diego as well as the history of immigration in our area. It was really interesting and I wish the speakers were given more time.

The event was catered by Chef Marc of Petite Madeline. He did a great job of producing food that spoke to the subject matter being discussed by doing some great asian fusion dishes.

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Art on a plate.

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To start a play on Chicken Asada served on what I believe is a shrimp chip.

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Unagi Adobada ~ Unagi, sushi rice, wasabi micro greens, shiso leaf.

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Daikon and Quail ~ Quail tempura, grated daikon radish, miso dressing, red chili and tamarind sauce.

I loved this dish it also had a perfectly cooked quail egg and mushroom. The balance and textures were spot on.

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Chawan-Mushi ~ Custard eggs, enoki mushrooms, lotus root crisps, gingered-coconut snail, carrots, and ginko nuts.

A beautiful and interesting dish (in a good way).

See that is how you cater an event. Every dish was unique and worked well in a catering setting. This was served and plated at the front desk area of the library. Everything worked at the temperature it was served and people went back for seconds. The library received a grant to hold these events, whom ever caters the next one has big shoes to fill..

Or you could have this….

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At least make it cute…

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Panda Sandwiches FTW.

Thought it might be interesting to show his prep list and prep to show how Chefs work…

 

Petite Madeline Bakery & Bistro

223 North Coast Highway, Oceanside

#food #foodporn #petitemadeline #oceanside #Filipinofood

Belching Beaver Brewery Refresh Party / Belching Beaver Tavern & Grill ~ Vista

Belching Beaver Brewery Brand Refresh Party.

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Patio setting

Belching Beaver Brewery out of Vista is spicing up their logo and giving it a new look.  To mark the occasion, they hosted a beer and food event on their back patio on what turned out to be a gorgeous, warm sunny day in downtown Vista.  The event provided some new beers, an array of old favorites, and tasty food in a relaxed atmosphere.  The clincher was getting there early enough for a shady corner of the patio, only facing the sun to grab thirst quenching pours of Belching Beaver.  It was worth the sun exposure.  Having just experienced Chef Ramiro’s food pairing concoctions for The Bruery, I was excited to see what he could do with beers brewed just feet away from him.  All of his creativity is discussed below.

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Carnitas Tostada with Mango IPA

San Diegans know you can never go wrong with tacos and beer.  An IPA paired with spicy pulled pork on a fried tortilla was a fancy twist on the classic, as the mango salsa on the tostada married well with the Mango in the IPA.

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Green Papaya with Me So Honey Blonde

I was pretty skeptical when I grabbed this dish, curious how slaw would survive a hot afternoon.  I was pleasantly surprised by the flavor of the green papaya, mixed in a Me So Honey mustard.  It was a light, sweet, refreshing combination that reminded me of mid summer BBQ’s.

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Grapefruit Blintz with Hop Highway IPA

This fancy pancake was likely meant for last as a dessert, but my beer instincts told me to save the dark beer for last as I barbarically folded the fancy cake in half and ate it like a taco.  Washing down the sweet cream and sour grapefruit with a solid IPA made for a lovely “dessert.”

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Vegetable Mole with Viva La Beaver

The final dish and drink was a vegetable mole paired with their peanut butter and chocolate milk stout.  This beer is so delicious and creamy, and the bitter chocolate was a nice addition.  It helped to wash down the little bit of spiciness in the mole.

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To end the day, we tried one of the new beers released at the party.  It was the Coffee-Maple-Vanilla Scotch Ale.  If the name sounds like a mouthful, you should try the beer.  All the flavors mesh beautifully in this unique pour.  I noticed the maple mostly in the aroma, and the vanilla and coffee collapse onto the palate and end with a smooth, creamy finish.  It was on the sweeter side, so if you are not into sweet beers I suggest starting with a taster.  But this beer, among others, is definitely worth making the trip over to the Vista Tavern to drink and enjoy the outdoor patio as we get closer and closer to summer.

All Words & Photos by:  Justin Kunert

Belching Beaver Tavern & Grill

302 E. Broadway, Vista

#Vista #food #foodporn #beer #brewery #craftbeer #belchingbeaver

Living Tea’s Monthly Pancake Breakfast ~ Oceanside

This Sunday was Living Tea’s monthly pancake breakfast. If you are not familiar with Living Tea Brewery, they are a kombucha Brewery and tap-room located in Oceanside at 302 Wisconsin Ave. If you have had Kombucha at a local bar or restaurant there is a good chance it was one of theirs.

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The Breakfast starts.

Each 3rd Sunday of the month they throw a Pancake breakfast from 10 am till noon. The breakfast is donation base allowing you to pay what you can or thinks fair. All proceeds go to local charities. They do these events as a thank you to their supporters and to help strengthen the sence of community in the area.

I have been wanting to attend one and was able to on the 19th.

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Puppies! The event is kid and dog friendly.

I arrived right at 10 so I could say hi. There were probably 10 people when it started and around 25ish when I left about 10:45 but its a fluid event where people come and go throughout the 2 hours.

In addition to the pancakes they also serve coffee and kombucha during the breakfast. The coffee is included with your donation or lack there of if you can not afford it. Not sure about the kombucha I did not get any. Though I have had it many times and have included it in some of my Chef dinner events.

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The Pancake Master. I should have asked his name but Pancake Master is a pretty good nickname.

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Accoutrements for the pancakes ~ Bananas, apples, and oranges.

I went with apples and bananas.

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See told you I went with apples and bananas. Spiralina, gluten-free, organic pancakes with said bananas and apples plus chia hearts.

The pancakes were light, moist, and fluffy with a slightly crisp exterior. The batter was made with coconut oil which gave them their moisture. The fruit and the chia hearts were a great accompaniment.

 

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They also host open mic for musicians and singers to play during the breakfast. I did not catch this performers name but she was good. The boys from Living Tea / Barnwell Shift (that is their band) jumped in to accompany her.

I really like the thought behind these breakfasts and the food ain’t bad either:) I would highly recommend checking one out.

Living Tea

302 Wisconsin Ave. Oceanside

#food #foodporn #pancakes #kombucha

 

Things To Do This Weekend In Oceanside.

Saturday ~ After waking up from you Saint Patrick’s Day exploits, head to Masters Kitchen and Cocktail for brunch featuring dishes like…

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Chef Richardi’s upscale take on Chicken and Waffles. Perfect post party night meal. Bonus, they have endless Mimosas if you need a little hair of the dog.

Brunch runs 10am till 2pm at Masters Kitchen and Cocktail 208 S Coast Hwy, Oceanside

Afterwords head to the beach and enjoy this weather.

Sunday ~ Head over to Wisconsin Street and join in Living Tea’s Community Pancake Breakfast.

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“We’ll be making GREEN pancakes, infused with Spirulina…. that’s right, Organic Gluten-Free GREEN Pancakes! We’ll also have our organic raw kombucha and organic coffee available.”

“Everything is donation based, so whatever you can afford to donate is great. And those who can’t donate, come eat for free and enjoy some good community time. All donations go towards future community breakfasts, and additional funds are donated to local charities. It’s a Give Back Oceanside event with Living Tea and Nii Foods!”

The event runs 10am to 12pm at Living Tea  302 Wisconsin Ave, Oceanside.

Also Sunday ~ Another communal event will be hosted By the The T House equinox event starts at noon and goes until 6pm.

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There will be light food (I believe he said lobster bisque and bread) and lots of information about food, urban homesteading, gardening, spiritualism and more. contact chefbeaub@gmail.com to learn more you can also check out the T Houses website or you can also contact me through this website.

To learn a little about what they are about you can read my interview with Chef Beau T house co-founder HERE.

Have a great weekend.

Bruery Beer Dinner @ Belching Beaver Tavern & Grill ~ The Beers

As promissed here is Justin Kunert’s run down of the beers featured at the Bruery beer dinner @ Belching Beaver Tavern & Grill in Vista.

I had the pleasure of joining Chris at the Belching Beaver Tavern and Grill in Vista for their beer paring dinner with one of my all time favorite breweries, The Bruery, out of Orange County.  As Chris mentioned in his article (see link below), I will be talking up all the delicious liquid companions to our incredible dishes This event kicked off The Bruery tap takeover at Belching Beaver Tavern – so you can go taste the beers in this article, or elect a different selection from their 15 tap handles at the bar, while supplies last.  The 15 beers on tap include options from both The Bruery and The Bruery Terreux.  The Bruery specializes in Belgians and barrel aged beers, and their sour and wild beers fall under The Bruery Terreux brand.

As an additional perk to the dinner, we were given early access to this tap list.  Taking advantage of this I grabbed the Sour in the Rye, a 7.7% abv wild ale.  I loved this beer, and if you’re a sour enthusiast it is a must try.  Soon afterwards, we went on to what would but my first beer dinner that actually included food.  It started off with the 7.1% abv OR XATA Blonde Ale.  This is their twist on Horchata, a sweet milk drink.  Delightful aromas of vanilla and cinnamon accompany this blonde ale, before reaching your mouth with a slightly creamy, refreshingly light touch on the tongue.

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The OR XATA welcome beer

With dessert like aromas, I found this an interesting beer to start the evening with.  But as a blonde ale, it was really drinkable and transitioned nicely to our first dish.

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Al Pastor Tostada paired with Frederick H.

The al pastor was definitely my favorite meal of the night, and the 4.4% abv Frederick H. was the perfect companion.  It is light, refreshing, and its slight tartness paired nicely with the mild spiciness of the al pastor.

The next pairing included a beer that will reign more familiar with the palettes of IPA fans.  Mosaic hops are added to this wild ale to create the 6.3% abv Humulus Terreux, which drinks like a pale ale, but with an appropriately funky flavor and dry finish.  The bitterness matched well with the sweetness of the melon.

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The next installment provided one of my favorite moments of the evening.  The beer was one I had enjoyed many times: the 7.5% abv Oude Tart.  It’s a favorite of mine, for its subtly sweet oak aromas and sourness that tingles your cheeks at the back of your jaw.  Chef Ramiro paired this with Venison meatballs, a creamy gravy, and lingonberry sauce.

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Call me uncultured, but I had never tried a lingonberry before. The chef mentioned that when he first tried this beer, it reminded him of lingonberries.  After trying my first lingonberry, the resemblance was uncanny, and it gave me a whole new perspective on the beer.  For me, this defined the intrigue of these events, and stoked my fascination in different experts’ tastes and experiences with beer.

Already 4 beers deep, The Bruery showed no mercy for the last couple pairings, and brought out some heavy hitters with their 11.1% abv Share This: Mole and the 11.3% abv 9 Ladies Dancing.

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Mole Skewers paired with Share This: Mole

The Share This: Mole has a forward, in your face boozy aroma, but is supported by welcomingly sweet roasty and cinnamon smells.  Upon tasting it you start to notice the spiciness from the added ancho chiles and poblano peppers, and sweetness from the cocoa nibs and vanilla.  It is a pretty complex beer with lots of competing flavors, but ends up providing a superb balance between the high alcohol, spiciness, and sweetness.  Chef Ramiro said the mole skewers were an obvious choice to pair with the beer, and they were indeed a great match.

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Grilled Pound Cake paired with 9 Ladies Dancing

The last dish and drink combination was the tiramisu inspired 9 Ladies Dancing paired with Chef Ramiro’s unique take on tiramisu.  This was delicious.  The beer, with sweet overtones from the added vanilla and chocolate, matched perfectly with the sweetness of the dish as the dessert helped cut the booziness of the beer.  The coffee chantilly on the dessert brought out the coffee flavors in the beer.  The intertwining of layers and flavor made for a wonderful finish to the evening, or so we thought.

For a surprise night-cap, The Bruery generously brought out their 6.1% abv Sourrento, a sour blonde ale inspired by the southern Italian liqueur Limoncello.  Lemon and vanilla aromas filled your nose before the sour ale provided a sweet, refreshing pucker and a dry finish.  This beer, among the others, speaks to the creative innovations that come with beers from The Bruery.  They push the limits of originality and play with flavors that keep your mind guessing and your taste buds craving more.  Go out and try some of their brews at the Belching Beaver Tavern and Grill!

Words and Pics by: Justin Kunert

You can read about the food from the event Here

The Bruery

Plecentia, Ca

Belching Beaver Tavern & Grill

Vista, Ca

Bruery Beer Dinner @ Belching Beaver Tavern ~ Vista

So, I am hitting you with back to back event dinners, which is kind of a mixed bag for me. Part of me thinks, I am reporting on something you can not go to since it has passed. On the other hand it is good to show what is going on here in North County. There will be more events so hopefully you will take advantage and hit some of them up yourself. Even if you do not like events it does give exposure to local Chefs and what they are doing so you can get a feel for their style and talent.

Tonight’s dinner was a collaboration between Chef Ramiro of Belching Beaver Tavern and Grill in Vista and The Bruery out of Orange County. It was a very special collaboration that I feel brought out the best of both parties.

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Chris from The Bruery and Chef Ramiro

I will be covering the food portion, Justin, North County Food’s contributing beer writer will be doing a follow-up post going into the beers more in-depth. It is our first time doing it this way but I think it will be an interesting take on the coverage.

If you have not been to the Belching Beaver Tavern it is a wonderful spot.

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The bar area before the crowd descended.

The dinner was a 5 course menu paired with 7 pours ..think it ended up being 8.

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The menu

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Al Pastor Tostada ~ Annatto seed marinated pork, potato tortilla, hominy puree, burnt pineapple cilantro chimichurri, and spiced cotija cheese.

Hands down dish of the night. This was just everything you want in a dish, layered, complex, heat, richness, and all that. The chimichurri had just this back hit of pineapple and the spiced cotija just played with heat. Truly great.

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Melon Salad ~ Compressed melon, roasted nopales, and nasturtium pesto.

Deceptively simple. The melon was compressed with the paired beer giving it a less sweet flavor. That and the play against the bitterness of the greens and nopales worked perfectly.

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Swedish Meatballs ~ Venison meatballs, creamy gravy, and lingonberry sauce.

Great take on a classic dish. The venison was mixed with some ground beef to add some fat content and inject moisture to the dish.

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Mole Skewers ~ Grilled mole seasoned Beaver veggie skewers

Perfectly cooked vegetables in an insane mole. I tried to see if there was left over mole in the kitchen to take home but alas.

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Grilled Pound Cake ~ Coffee chantilly, jalapeno macerated Oregon berries.

I am not a dessert guy but this was delicious. The grilling of the pound cake gave it a texture just shy of a biscotti. The Coffee chantilly was light and flavorful and not mentioned in the menu description was topped with a chocolate and brittle candy from So Rich Chocolates , one of my favorite chocolatiers, out of Vista as well. Way to keep it local.

The one thing, other than they can make great beer, about the Bruery is they do not shine away from pouring their product.

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This was our corner of the table by the end of the night.

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Justin, Chef Ramiro, and the two lovely ladies we had the pleasure of enjoying the dinner with, never met them before just great people. I had a ton of fun. A big part of these events is meeting new people and sharing the love of food and wine.

Belching Beaver’s next event will feature Firestone Walker. Keep up on dates by following them on Facebook which I will link below.

So, now for some insider news. Belching Beaver is looking to add food both to their Vista tasting room and their Ocean Beach location. The menus will be akin to the bar menu at the Vista tavern location. In addition they are looking to expand the Tavern concept with full menu up to possibly the Santa Barbara area. Good on them.

Belching Beaver Tavern & Grill Vista, Ca

Belching Beaver Facebook

The Bruery

Caffeine Crawl ~ Oceanside / Carlsbad

This last Friday, January 20th marked the 4th annual San Diego Caffeine Crawl, the 57th crawl overall, and most importantly, the 1st featuring North County craft coffee and tea purveyors from Oceanside and Carlsbad.

One of my favorite things about North County’s culinary scene is the camaraderie and support the Chefs and Owners show to one another. This is also true for the craft beverage scene up here as well. Everyone involved was excited to be a part of the event and happy to see the Coffee and Tea Scene getting its just deserves.  Trust me this is not true everywhere, even San Diego has its fair share of cut throat competition (though events like the one I just attended at Biga and the chefs involved show that there are exceptions). With the momentum of this years success, hopefully next year will expand to include more participants and probably a 3rd route.

Our guide Pia talking about Caffeine Crawl.

The North County crawl consisted of two routes, starting in Oceanside and Carlsbad and crossing over. Each route had 5 stops and was about 3 miles in length. North County Food covered the Oceanside to Carlsbad route and I enlisted BeersNBytes  (a Carlsbad based food website) to cover the Carlsbad route.

*I will include another link at the bottom of the post to check out their coverage and their great website.

The crawl started at Banana Dang! In Oceanside. In addition to being a sponsor and catalyst for bringing the Caffeine crawl to North County, it was Banana Dang’s! 2 year anniversary.

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Owners Mario and Thanh-Thanh with Chef Beau Bonham goofing off while I tried to get a serious picture 🙂

Prior to the Crawl Banana Dang! thanked their loyal customers for 2 years of support with free bananas, frozen bananas, Vietnamese Coffee Jell-O Shots, and $2 cappuccino.

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Vietnamese Jell-O Shots

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Banana art by Maitu and yours truly.

Banana Dang! gave a presentation on their origin and experience in Puerto Rico as an “at origin” coffee shop

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Thanh-Thanh talking with the Crawl attendees.

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They served 2 different coffees. One from Puerto Rico (Sandra Farms) and another from Nicaragua (Don Isidro) to contrast the mild nature of an “island coffee” versus a high elevation more robust bean. They were both roasted by Manzanita Roasting Company out of Rancho Bernardo.

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To complete the Puerto Rican experience, local Chef Beau Bonham made a classic accompaniment of freshly baked Pan De Agua served with Queso Blanco, and Dulce De Lechosa (Papaya cooked in its own syrup with cinnamon and vanilla)

The Second stop was around the corner at Loose Leaf Tea Bar.

Shane explaining what he would be featuring …

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Loose Leaf Tea’s Mango Ceylon Tea on nitro.

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The group enjoying the offerings and the great mural artwork at Loose Leaf Tea.

Next up was South Oceanside’s Revolution Roasters.

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Revolution demonstrated the same coffee made with 3 different water sources. The first was made using distilled water, the second Oceanside tap water, and the third using Revolution’s reverse osmosis water.

The coffee using the tap and distilled were really close in character but you could definitely tell the one made using the reverse osmosis method.

Afterward we headed down to Carlsbad to Steady State Roasting. Steady State Roasting has been around for about 8 months (I believe). This was my first time there and I loved the small space tucked away off State St. in Carlsbad, which it shares with other artist’s workshops.

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The funky space that is State Street Roasting.

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State Street is entering a roasting competition in Austin later this year and served the Kenyan provided to the roasters. They served the coffee using a 15 min roast and a shorter roast more like the one they would be doing for the competition. The shorter roast definitely had more balance and interesting notes.

The Crawl showed, through the various demos, that so much from what water is used, roasting times, and of course the origin of the bean each have a huge impact on the finished product. That was without even touching on temperature, machines, execution, storage, and on and on.

Final stop on the crawl was Carlsbad’s Baba Coffee.

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My pics did not come out so I used one from my previous visit.

While Baba Coffee does not roast, they make a conceded effort to source from the best local purveyors. Their coffee is roasted by Pannikin who also provides them with scratch made baked goods. They served a delicious mint tea with honey from Tea Gallery out of San Diego.

So, happy to be a part of the event, helping out, and experiencing North County’s first Caffeine Crawl. I cannot wait to see what next year brings. We should be able to expand the number of stops and offerings. If you did not get to attend conduct one of your own. You do not have to do it in one day. Introduce yourself to one of the local craft coffee purveyors and ask questions, trust me they love to talk about this stuff.

Banana Dang!

115 S Coast Highway, Oceanside

The Loose Leaf Tea Bar

408 Mission Ave, Oceanside

Revolution Roasters

1863 S Coast Highway, Oceanside

Steady State Roasting

2680 State Street, Carlsbad

Baba Coffee

2727 State Street, Carlsbad

Caffeine Crawl

BeersNBytes

Beltane RanchWine Dinner Report, The Miller’s Table ~ Oceanside

So, first off hung over, second off probably one of the best wine dinners I have been to…and I have been to a lot.

The thing that set it off was the quality of the wine, the wine maker, which I will expand on and the company, both staff and attendees.

The one thing that the miller’s Table does right (actually they do a lot of things right) is create a warm communal atmosphere. I had fun, I actually had an experience that will go into my mental book as “Yep, I liked that”

Lets start with the players….

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Right to left (yep going in reverse) ~ Gideon Ezra Moore ( I am friends with his brother and both are talented as hell), Anthony ( who is insanely talented and a hard ass working mother fucker..there will be cursing) in the middle we have Stacy Miller (hence the name) owner / proprietor / Chef / all around awesome person, Next the Beltane team wife and husband, Chef and Wine maker Joy and Kevin. They were new to me but so impressed.

 

Ok, so the wine. the biggest take away was their wines were great and balanced. That is what I look for in a wine ..balance from top note to finish.

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So, I started with whites as a wine nube and then got into really hard reds and blends (I love me some blends). Now I am back to whites and rose. This was the 2104 Estate Sauvignon Blanc “Drummond Block” This is a good wine.

 

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“Barbeque” Fried Cauliflower

So this was Cauliflower in an egg wash and deep-fried, topped with herbs. The thing I liked (and this goes for all Chef Joys dishes) she respected the vegetable. It did not taste fried, tons of natural flavor. I ate like 10 of these:)

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Crab Deviled Eggs ~ Charred redicchio and winter greens, Prager brothers baguette.

So, devil eggs strike fear into my heart for a few reasons…one to many holiday with white trash versions and now hipster overplayed. These were none of those, they were fresh and light. Now the star of this dish was the veg. Again Chef Joy shines at vegetables. The redicchio was charred which lent a lot to offsetting the bitterness (bitterness is a good thing by the way and countered the sweetness of the crab.)

rib-1-of-1 Braised Beef Short Rib ~ Winter Beans and root vegetables.

Another great dish. Perfect fork tender short ribs and again the veg. It was sweet and rich meat against perfect al dente beans.

served with 2013 Zinfandel “Heins Block”

I am not a fan of zins Opal does some great ones as do these guys. Well balanced (see again with that word) This was a big wine and a perfect pair with the rib. Chocolate and fruit..basically everything good.

 

Lets talk Cheese plate..a simple thing yet not.

Two words “Smoked honey” forget what you know because that will change your life …this is what I compare all honey to now going forward.

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Cheese plate

So look everything was great but I wanna direct your attention to the cheese in the upper left and the honey in the middle..that shit will change your life.

Again served with another great wine 2014 Fume Bob. I would say not a dessert wine and not a resling ..kinda inbetween..another great wine.

So, I do not want to gush but I think this was one of the best dinners I have been to. And (yep I started with and, get over it) this was one of my favorites. The reason the Chef and Wine Maker from Beltane and of course the crew from Miller’s Table, but also the guests. Everyone was into it.

If this was a start to 2017 I am down:)

Beltane Ranch

Miller’s Table

Oh, and by the way this was one of my favorite things to write about:)

 

 

 

 

 

 

Whole Pig Roast Jan. 14th 12-4 @ Biga

First Annual Hog Roast at Biga

Come join Biga, The Red Door and Edwin Real from Eating and Drinking in San Diego as we celebrate the best local flavors and products at our First Annual Hog Roast!

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Tickets Here

We have four amazing participating chefs, all well-versed in sourcing locally and creating unique and ever-changing menu items. They are Tae Dickey from Biga, Willy Eick from 608 Restaurant, Evan Cruz from Arterra and Drew Bent from the upcoming Lola 55.

We will be roasting a whole hog, provided by Heart & Trotter, in our wood-burning ovens. Heart & Trotter will also be hosting a hog butchering demo for those who are interested!

We will have freshly prepared charcuterie, accompanied by Biga’s unique, woodfired Heritage Bread.

Poor House and Abnormal Brewing will be taking over our beer taps.

A wine tasting will be hosted by Regal Wine.

Cost per ticket is $30 if purchased before January 13 and $35 at the door. Each ticket includes food and one drink. Additional beer will be $3 each and additional wine will be $4 each.

Biga

650 6th Ave. Suite C, San Diego