“There was a moment that the food industry realized that the green, and the flavor of pistachios, was sexy and appealing for consumers,” says Chef Francesco Bonsi discussing how the nut has been used in Mediterranean and Arabic dishes for centuries, it only became popular in U.S. cooking within the last century. “Pistachios are quite delicious and taste like no other food. [They are] a very versatile nut that works well in savory or sweet dishes.”
As co-founder of Cucina Migrante in Golden Hill, chef Francesco and his team run farm-and-cooking-oriented pop-up dinners, private chef services, and culinary tours out of the bohemian villa. His Mediterranean-inspired fare is thanks to his Sicilian roots, specifically from Mount Etna where there is a large production of wild pistachios.
“In that area of Sicily, it is very common using pistachios in pastas, pizzas, gelato and many traditional pastries. So I grow up eating pistachios as a snack but also in desserts (cannoli, cassata, etc) and in delicious street food such as arancini.”
When we asked him to share one of his personal recipes for readers to make, it’s no surprise that it involved this small but flavorful ingredient. He suggests locals will love this recipe because it’s easy to make and California’s wealth of pistachio producers means you can purchase high-quality pistachios at a reasonable price.
“This special pesto is best eaten straight away. But can be kept in mason jars in the fridge for a week,” says chef Francesco. “You can play with the amount of ingredients until you can find your perfect pesto experience. You can add your favorite hot sauce or crushed red pepper if you like to spice it up a bit.”
To make chef Francesco’s recipe, follow the steps below and enjoy:
1). Add all the ingredients, except for the shallot, to a blender. Blend at medium speed you reach the texture you like. You can add more water and or olive oil as you desire to get the perfect consistency.
2). In a skillet, add two spoons of olive oil or real butter and the finely diced shallot. Cook on low heat until the shallot is translucent and soft. Add the pistachio pesto and stir everything for about a minute.
3). Add pesto to your favorite style of pasta and enjoy!
Nicolle Monico is an award-winning writer and the director of creative projects, digital editor for San Diego Magazine with more than 19 years of experience in media including Outside Run, JustLuxe and The San Francisco Chronicle.
Enjoy this sweet fruit cake bursting with fall flavors and comforting spices at home
Recipe Easy Spiced Vegan Pear Cake from Rachel Steenland of The Garden Party
By Rachel Steenland
This sweet fruit cake recipe is bursting with fall flavors and uses all the warm and comforting spices that you crave this time of year. The gooey pear caramel topping takes the cake to the next level. You can get the best flavor by using fresh, in-season pears. This recipe is perfect for serving at holiday gatherings. –Rachel Steenland
Easy Spiced Vegan Pear Cake (Serves 12)
Toppings
2 red pears
6 tablespoons dairy-free butter
1/2 cup brown sugar
Prepare pears by cutting them in half and removing seeds and stem, then thinly slicing them lengthways.
Mix together dairy-free butter and brown sugar, then spread mixture over the bottom of a nine-inch round baking pan. Top with sliced pears, overlapping to create a circular pattern.
Batter
1 stick (4 oz.) dairy-free butter
3/4 cup brown sugar
2 teaspoons vanilla extract
1 cup oat milk
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cane sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Pinch of salt
Cooking Instructions
Preheat oven to 350 degrees Farenheit. In a medium mixing bowl, add dairy-free butter and brown sugar and mix to combine. Then, add vanilla extract and oat milk and stir to combine.
Into a second medium mixing bowl, sift all-purpose flour, baking powder, and baking soda, then add cane sugar, ground spices, and salt. Stir to combine.
Pour wet ingredients into the bowl of dry ingredients, then stir until combined.
Pour batter into the baking pan on top of the butter, brown sugar, and pear topping.
Place pear cake into the oven and bake for 45 minutes, or until a cake tester inserted into the cake comes out clean. Set aside to cool.
Once cooled, flip your pear cake. Place a serving plate over the top of the baking pan. Then, holding the plate and the pan together tightly, turn the pan upside down, placing the plate on your kitchen counter. Carefully remove the baking pan to reveal the spiced pear cake.
Serve warm or at room-temperature with a scoop of dairy-free vanilla ice cream or whipped cream.
Octopus can be daunting. Unlike the chicken or beef you probably have hanging out in your freezer at any given moment, it’s a rare ingredient on most American’s grocery lists. (Also, chickens don’t have tentacles.) Prepared skillfully, octopus is buttery, tender, even lightly sweet. Cook it wrong, and you’ve got rubber with suckers—which is why we usually leave it to the professionals to get it right.
But if you’ve got guts and a recipe (like the one you’re about to read), then you’re capable of transforming the aquatic critter into your most impressive dinner party entree ever. This octopus shawarma serves as a delicacy at the California coastal restaurant Mediterranean Room, located inside of the La Valencia Hotel in La Jolla.
Courtesy of executive chef Fabian Aceves, the recipe pays homage to the restaurant’s waterfront location by bringing together elements of both land and sea. “Octopus is nostalgic for me because it has a connection to memorable days I’ve spent cooking, eating, and learning delicious new versions of it over the years,” Aceves says.
To make chef Aceves’ octopus shawarma, follow the recipe below:
Octopus Shawarma
Octopus
Ingredients
1 whole 3–5 lb octopus (Spanish preferred)
4 gallons water
1 oz whole black peppercorns
1 oz fennel seed
1 oz bay leaves
1 cup red wine vinegar
½ cup sea salt
1 tsp chili flakes
Shawarma Marinade
Ingredients
2 cloves garlic, finely chopped
Zest of 2 lemons
7 oz lemon juice
7 oz white vinegar
7 oz orange juice
¼ cup tomato paste
2 lb yogurt
1 tbsp onion powder
2 tbsp sumac
1 tbsp coriander
1½ tbsp cumin
3 tbsp ground turmeric
1 tbsp dried oregano
Salt to taste
Mediterranean Bean Mix
Ingredients
1 qt cooked chickpeas
1 qt cooked gigante white beans
2 roasted red bell peppers, diced
2 cloves garlic, crushed
½ cup olive oil
¼ cup fresh dill, finely chopped
1 oz lemon juice
1 tbsp cumin
1 tsp black pepper
1 tsp sea salt
Garnish
Ingredients
1 cup mayo
2 tbsp squid ink*
Chili thread to taste
Instructions
Poach the whole octopus in water with peppercorns, fennel seed, bay leaves, red wine vinegar, sea salt, and chili flakes for 1 hour and 15 minutes.
While the octopus is poaching, marinate chickpeas and gigante white beans in garlic, olive oil, dill, lemon juice, cumin, black pepper, and sea salt for 30 minutes. Mix together shawarma marinade ingredients. Make squid ink aioli by stirring together mayo and squid ink*.
Strain the octopus and portion out whole tentacles. Discard the octopus head. Once tentacles are cooled, sear on a flat top grill or large skillet until crispy on both sides (about 2 minutes on each side).
Toss the tentacles in the shawarma marinade and bake in a salamander oven or broiler until crispy again (about 4 minutes).
Create the Mediterranean bean mix by tossing the marinated garbanzo beans and gigante white beans with the roasted peppers together in a bowl.
To serve, arrange the octopus shawarma around the bean mix. Dot squid ink* aioli around the plate and garnish with chili thread.
*If squid ink is not available, substitute lemon juice to make a lemon aioli.
Melody Bathaee is a freelance lifestyle writer and creative producer based in San Diego, CA. She's covered arts & culture, food, politics, and music at regional and nationally recognized publications. When she's not scoping out the local music scene or rock climbing, you'll find her working on different media projects across SoCal. For more information, visit melodybathaee.com.
Richard Blais has been working on the menu for California English for more than a decade but the concept started long before that, when Blais was just a teenager. “I’ve always wanted to do fish and chips at a restaurant, ever since I worked at McDonald’s at 14-years-old and was the ‘poissonnier’ on the Filet-O-Fish station,” he says.
Through his storied career—which includes Juniper & Ivy, Crack Shack, and Ember & Rye in San Diego, plus a few books and TV shows (Top Chef, Next-Level Chef, etc.)—California English marks the first time Blais has put fish and chips on a menu. He pulled out all the stops for the iconic dish. The chef is as fanatical about fries as he is about the crispy battered fish; he created a three-day process for the perfect potato.
Blais, who is 55.3 percent British himself, had been thinking about creating a British SoCal fusion restaurant since his London honeymoon, jotting ideas into a moleskin. “It’s an interesting time in my career; I can look back and say I’ve always wanted to do this, and just do it,” he says. “A couple of months ago I spent 40 days living in West London in preparation for this project, marching around eating. I’m a massive futbol (soccer) fan; I have a vision of this place being a happening Saturday and Sunday futbol scene. I look forward to those 7 a.m. mornings, turning this place into the poshest of futbol viewing venues.”
Located in the Biovista life sciences campus, California English is a partnership with Longfellow Real Estate Partners—which has 200 employees in bio-innovation clusters across the US and the UK. They plan to open another restaurant together nearby sometime next year. “Sorrento Valley is close to everything, next to nothing,” says Blais. “So California English will be a destination.”
At 6,000-square-feet, California English is smaller than many of Blais’s other concepts, but just as visually stunning.“I always feel like a chef, so sometimes I struggle with being a restaurateur,” says Blais. “Ten years ago, I wasn’t necessarily thinking about lighting and sound and the material on chairs. But the food and space have to match.” PGAL Architects designed both the interior and exterior space at California English with a style they describe as whimsical and approachable. The playful wall mural is an art piece by San Diego-based Matt Forderer depicting flying bowler hats over an English castle; another installation is planned for the hallway.
The British influence is notable in the small marketplace filled with UK snacks like prawn crisps and scones. The restaurant menu focuses on reimagining English dishes with Southern California ingredients. “It’s not traditionally British, it’s California English,” says Blais. “Fusion gets a bad wrap but when it’s done right, it can be great. It’s interesting when you look at global cuisine and you realize how much we all have in common.”
In addition to the signature fish and chips, the menu will also feature a Scotch egg, the soft-boiled egg comes wrapped in bangers and dipped in vindaloo chili oil, served with whipped maple. The burger will get a British spin by being lathered in Welsh rarebit sauce, a combination of cheddar, beer, and Worcestershire sauce. Within the cocktail program, look for options like the London Fog, a martini of Bombay Sapphire, St. Germaine, lemon, simple syrup, and muddled fresh raspberries, topped with a signature Blais bubble scented with elderflower.
Michelle Stansbury is a San Diego-based freelance writer who writes about travel, food, and parenting. Misuse of the word "literally" drives her figuratively insane. @discoverwithmichelle
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Photo Credit: Matt Furman
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Photo Credit: Matt Furman
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Photo Credit: Matt Furman
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
A.R. Valentien's chef Kelli Crosson shares this quick and easy recipe to keep you warm this winter
By SDM Staff
chestnut soup, AR Valetien
When nightfall begins at 5 p.m., the temps drop to a below-freezing 50 degrees, and San Diegans start to begrudgingly wear close-toe shoes, it can only mean one thing: porcini chestnut soup at A.R. Valentien inside the Lodge at Torrey Pines.
“Many of our regular guests (and cooks for that matter) look forward to seeing this on the menu,” shares chef Kelli Crosson. “This year you’ll find a variation of it on our Christmas prix rixe menu.” Having worked under chef de cuisine Jeff Jackson for the past 11 years at the restaurant, chef Kelli has finally taken the reins of fine dining venue. She’s earned it.
Kelli Crosson
Now, it’s her turn to make her mark on the beloved chestnut soup. Over the years, it has gone through its fair share of iterations, including using different nuts, becoming vegan, getting garnished with extravagant flavors such as truffles and chestnut tuille, and simply getting fancied up by adding crème fraîche and chives.
We asked chef Kelli to share her recipe for us to make at home and luckily, this year’s version doesn’t include any crazy bells and whistles—just some good old fashioned roasted chestnuts to get into the festive spirit. “This is the perfect soup to serve for your holiday dinner,” says chef Kelli. “It’s full of earthy flavor and I’d venture to say it’s unlike most mushroom soups you’ve tasted.”
To make chef Kelli’s porcini chestnut soup, follow the recipe below:
Porcini Chestnut Soup
Ingredients
1 Each Yellow Onion, Small Dice
1 Each Leek, Sliced
1 Pound Frozen Porcini
1/2 Pound Cremini Mushroom, Sliced
1/2 Pound Frozen Chestnuts
1/2 Cup White Wine
1 Cup Dry Sherry
1 Each Bay Leaf
1 Sprig Thyme
3 Quarts Chicken Stock
3 Tablespoons Clarified Butter***
Instructions
Preheat oven to 350 degrees.
Thaw porcinis. Squeeze the juices from the mushrooms and reserve.
Thaw chestnuts and place on sheet pan. Roast in preheated oven until golden brown. Approximately 10 minutes.
In a large pot, heat one tablespoon of clarified butter over medium heat. Add leeks and onions and sauté. When tender add in the reserved porcini juice.
In a separate sauté pan, heat 2 tablespoons of clarified butter over high heat. Add cremini mushrooms and cook until golden. Add porcinis and continue to sauté until they’re golden brown as well. The more color you get on the mushrooms without burning them, the stronger the flavor will be.
Add the sherry and white wine to the pan with the mushrooms. Let cook for a minute or two, until the alcohol cooks off.
Transfer the mushrooms and chestnuts into the pot with leeks and onions. Add the herbs.
Cover with chicken stock by 2 inches.
Bring to a boil, turn down to a simmer and cook for 15-20 minutes
Blend in batches in blender until smooth.
Serve immediately topped with a dollop of crème fraiche and chive.
*** can use other high heat oil like grapeseed or avocado
It’s cold out—well, cold for us San Diegans at least (ignore us, Idaho). And with 5 p.m. feeling more like 10 p.m. these days, all we really want are holiday lights outside, cozy blankets inside, reality TV and comfort food to fill our evenings with.
So, we looked to none other than Louisiana Purchase for the goods on what to make to warm up our bones this winter. Their suggestion? Chef Quinnton “Q” Austin’s Uptown Sink Gumbo.
The New Orleans native marinates the charm and character of his hometown into every item on the menu, creating diverse Cajun flavors and creole tastes—with his chef Q twist.
“The background of the Uptown Kitchen Sink Gumbo is taking a little bit from everyone I’ve been around that made great gumbos, bouncing from house to house on Sunday and being a taste tester,” says chef Q.
Louisiana Purchase, gumbo vertical
Courtesy of Louisiana Purchase
There are many different kinds of gumbos and choosing your flavors means you get to pick your party. Chef Q likes to use chicken stock, onion, celery, file, garlic, herbs, and proteins such as andouille sausage. Though he notes it’s hard to find in San Diego.
But the real trick to a good gumbo is the roux, which is equal parts fat to flour, and should be dark brown and silky. For the kitchen sink, you’ll want to throw it all in—go ahead, get crazy.
Chef Q goes with roasted chicken, shrimp, crawfish, and blue crab. “Yes, California people, blue crab,” he says. “Don’t put snow crab in a Louisiana person’s gumbo.”
Finally, don’t forget the spices. Don’t mess with Louisiana’s spices. To make Chef Q’s Gumbo at home, follow the recipe below:
Louisiana Purchases’ Uptown Sink Gumbo
Ingredients
Lite vegetable oil
1 lb diced onion
1 lb diced celery
2 cups garlic
3 tbsp thyme
2 tbsp oregano
3 lb sausage
½ cup file
Garlic powder (to taste)
Onion powder (to taste)
Cayenne pepper (to taste)
Creole seasoning (to taste)
12 bay leaves
Brown roux
3 gallons chicken or seafood stock
5 blue crabs
2 lbs roasted chicken
3 lbs shrimp
3 lb crawfish tails
3 lb crab meat
Instructions
Sweat down your onions, celery, and garlic then add your ½ cup of file
Season with garlic powder, onion powder, cayenne pepper, and creole seasoning to taste and add your bay leaves, brown roux, three gallons of chicken or seafood stock, and blue crabs.
Allow this to come to a simmer, then add your roasted chicken and shrimp. Take it up to a boil then reduce again to a simmer.
Once all of your flavors come together, taste and season more to your liking.
Add your crawfish tails and crab meat at the very end and cook for only a few minutes till done.
Kayla Barber tells stories about culture, leadership, and sport through her writing and visual journalism as a photographer. She creates for Major League Baseball, San Diego Magazine, and is a freelance storyteller for purpose-driven entrepreneurial ventures.
It’s estimated that 44% of women in the U.S. have high blood pressure, also known as hypertension, but many don’t know it. The disease often has no symptoms, and when symptoms do present, they can appear similar to many other conditions. High blood pressure increases the risk for heart disease and stroke, so it’s critical that it’s detected and treated early. And for women at risk of developing high blood pressure, prevention is key. Click here for the basics of high blood pressure and how Scripps physicians at Scripps use screenings not just as a diagnostic tool, but as part of routine preventive care.
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