This week on Happy Half Hour, co-hosts Troy Johnson and Jackie Bryant head to the Marine Room, La Jolla’s oceanfront dining landmark waves slam against windows and the food matches the drama. Chef Derek Dupree introduces new fall dishes, including roasted king trumpet mushrooms with garlic miso emulsion, butternut squash with goat cheese espuma and toasted hazelnuts, and blackened swordfish with crawfish and forbidden rice.
We also sip Bebemos Tequila with founder Preston Caffrey, who joins us to talk about what makes the spirit work across savory courses. GM and wine director Nicholas George explains how the Marine Room’s legendary High Tide Dinners are timed with summer king tides and why the restaurant’s global wine program mirrors its coastal setting.
