The overhaul of Rancho Bernardo Inn’s signature restaurant—from the hallowed and decaying El Bizcocho to the lively Avant—was one of San Diego’s biggest success stories in 2013. When you decide to euthanize an iconic spot and recast it as a lively young thing, the pressure is on to make a splashy hire for the reopening. And Avant did, pulling in young chef de cuisine James Kozak from Chicago, a vet of Charlie Trotter’s To-Go enterprise. Now, just months after the grand opening, he’s gone. Executive Chef Nicolas Bour says it was a family decision for Kozak, and no reflection of his talent or the success of Avant. Bour’s currently interviewing for a new chef de cuisine.
Jackson and chef de cuisine Kyle Wiegand created a whole new menu for The Grill, part deux, and it’s focused around a six-foot, custom wood-fired grill with a diner-facing fireplace. The grill is six-foot, so is the oven, and there are two rotisseries. It continues the San Diego movement of open-fire cooking, and takes it to a whole new level. San Diego grill master Phil Roxworthy designed it all.
The redesign added five outdoor fire pit tables, an overhead wooden trellis, craftsman teak furniture and more than doubled the capacity of the space that overlooks the Torrey Pines Golf Course.
The new menu will have classics like Jackson’s famed Drugstore Burger, plus a spin on the Monte Cristo (wood-roasted turkey, applewood ham, gouda on raisin brioche with strawberry-green pepper jam); an oak-grilled tri-tip done Santa Maria style with pinquito beans, salsa, home made steak sauce and grilled bread; and a hot smoked black pepper salmon with peperonata and crispy polenta.
Wiegand is a home brewer and member of the San Diego Brewers’ Guild, so his 12 San Diego crafts on tap should always be solid. He’s also planning a series of seasonal beer collaborations (first is Sept. 21 with Alesmith Brewing). The wines will showcase some of Baja’s top, and craft cocktails are also on offer (blood-orange mojito, jalapeño margarita, a “local” mule, a boulevardier, etc.)
It’s open today. Serving breakfast, lunch and dinner every day from here on out. 11480 North Torrey Pines Rd. 858.777.6641.
Now please enjoy the first known photos of the brand spanking new Grill.
Lean protein, not-lean dessert at Oceana Coastal Kitchen
By Troy Johnson
Evans Hotels recently put $2.1 million into renovating their signature restaurant at the Catamaran Resort. It needed it. The Catamaran was that beloved local spot in Pacific Beach that felt left behind in the Magnum P.I. tropical white-guy era. Along with a pretty stunning floor-to-ceiling jellyfish aquarium in the middle of the restaurant, the renovation maximized the outdoor space overlooking Mission Bay and added a significant raw bar. For the new Oceana Costal Kitchen, they pulled in Steven Riemer, a vet of their other high-end restaurant A.R. Valentien at the Lodge at Torrey Pines.
I had a lunch there recently, and identified a sure-fire way to milk a perfect experience from the new attraction. Now that America has decided that bread or carbs of any sort lead to a form of bodily hell, the first portion of this plan fits perfectly into any diet. The second half throws all that out the window in a gluttonous pursuit of joy. So go, sit on the patio, and order:
YELLOWTAIL CRUDO: This dish relies on some supremely sourced raw yellowtail. Silky, lean and delicious. It’s then lightly bathed with aguachile, which is a chile-lime ceviche style that originated in Sinoloa, Mexico. Chef then adds some avocado for a healthy fat component and some mildly pickled radishes. One of the better crudos I’ve tasted.
NEW SCHOOL BANANA PUDDING: That’s right. You ate light and responsibly, and now it’s time to maintain balance in the universe by blowing those efforts. This riff on banana pudding has a vanilla cookie crumble, topped with carmelized bananas (one of life’s greatest sweets), with caramel sauce, whipped cream and a little mint. It’s a banana pudding that eats almost like a carrot cake.
Catamaran Resort unveils its new $2.1 million restaurant
By Troy Johnson | Photography by Paul Body
There’s a fine line between being “a classic” and being a little behind. When you’re an iconic property like Catamaran Resort in Mission Bay, the challenge is deciding when to pull the trigger on a massive overhaul. Reupholstering chairs won’t do. We’re talking a $2.1 million reinvention that requires blowing out walls, hiring renowned architects and designers (Kristine Smith Design Studio, who did both Disney’s Grand California Hotel and The Lodge at Torrey Pines), and building an 800-gallon vertical jellyfish aquarium smack dab in the middle of the room. That’s some change. And Feb. 3 marks their soft open when you can see and taste it for yourself. (Note: Soft openings are really rehearsals, so exercise a little patience.)
Named Oceana Coastal Kitchen, the 8,200 square-foot restaurant is the iconic property’s first new dining concept in 30 years, and continues the rise of good food in Pacific and Mission Beaches. They’ve expanded the al fresco seats looking out over Mission Bay, plus a 12-seat private dining room and a 16-seat semi-private room. The chef is Steven Riemer, who put in a decade-plus at the Ritz-Carlton Laguna Niguel before spending seven years as executive sous at The Lodge at Torrey Pines. His menu is being called “a playful take on California cuisine.” If food at The Lodge (owned by the same parent company, Evans Hotels) is any indication of quality, expect top-notch, local, seasonal ingredients. Riemer’s debut menu includes dishes like duck risotto with Japanese squash, Niman Ranch pork chop with goat cheese grits and a California seabass with ancho chile, orange, beets, faro and baby kale. There’ll also be a raw bar and a sushi bar. Pay close attention Riemer’s desserts, since pastry was his specialty at The Ritz. At Oceana he’s got banana pudding, apple empanadas with buttermilk ice cream, espresso brulee and Meyer lemon Rice Krispie treats.
And now for the unveiling. Please enjoy the first known photos of Catamaran’s multimillion-dollar overhaul:
Today’s seniors are more connected than ever, with a renewed focus on retirement as a time of discovery and enriching experiences. The ultimate reward for a retirement well-earned is the wisdom to appreciate it all, and what better place to enjoy that unique perspective than Vi at La Jolla Village, in the heart of San Diego.
All-access pass to good living.
As a Continuing Care Retirement Community (CCRC), Vi provides access to a connected and fulfilling community while making it easy to plan for future care, should the need ever arise. With a care plan in place, residents enjoy greater financial predictability and long-term value, freeing them to focus on making the most out of retirement.
Resort-style amenities at the epicenter of a cultural hub like San Diego offer a retirement experience unlike any other. Paired with exceptional dining, spacious accommodations and dedicated staff, the best of maintenance-free living is all around. And with the introduction of Vista 360 Well-Being, Vi’s panoramic approach to wellness, there are more ways than ever for residents to access it all.
The harmony of mind, body and community.
Courtesy of Vi at La Jolla Village
The key to longevity is striking the right balance in maintaining an active lifestyle with an active mind in a fulfilling community. With newly renovated community spaces and restaurants, Vista brings a variety of opportunities for residents to elevate their well-being through Vi-exclusive “Signature Experiences.”
Vista Enrich takes an evidence-based approach to brain vitality, keeping residents at the forefront of cognitive health through exergaming (exercising + gaming), nutritional plans and informative workshops. It is also home to The Brain Vitality Studio, an innovative facility dedicated to cognitive fitness that has garnered national recognition.
Vista Discover invites residents into stimulating educational experiences, from chef-led cooking demos and guided wine tastings to lectures at local universities and intimate lectures following cultural outings.
While Vista Enrich focuses on brain health and Vista Discover engages residents intellectually, Vista Explore cultivates a sense of adventure through curated travel and local excursions. But broadening one’s horizons doesn’t always require a plane ticket. One recent event brought a taste of the world right to the community: an onsite “jazz cruise” featuring live music and global cuisine served at a series of themed “ports” all within the community’s own ballroom.
“Location, location, location”
Courtesy of Vi at La Jolla Village
One of the biggest perks of life at Vi at La Jolla Village is its proximity to just about everything. With easy access to transportation and local attractions just steps away, residents can explore and engage with their community at their own pace.
“There are trolley and bus stops within a 5-minute walk that will get you to the beach, UCSD Campus, medical appointments, downtown La Jolla or San Diego, et cetera. We rarely use our car,” said resident Tom Yager.
With the best of San Diego just steps away, residents don’t just live in the city, they live within reach of everything that makes it special.
The best of all worlds.
Courtesy of Vi at La Jolla Village
At Vi at La Jolla Village, retirement isn’t a chapter to slow down; it’s an invitation to discover more. Tailored community experiences created by Vista, paired with the vibrant pulse of San Diego just outside the door, mean that residents don’t have to choose between security and adventure, connection and independence. They get all of it.
This is what an all-access pass to good living looks like: the comforts of an elevated lifestyle, a community built for growth and a city made for discovery – all in one place.
To learn more about Vi at La Jolla Village or for details on available floor plans, visit ViatLaJollaVillage.com/SDM.
The Best Food & Drink Events This Month: September-October 2014
Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.
Sriracha Festival
WHEN: Sept. 20, 2-6PM
WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.
Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival. Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.
Autumnal Equinox Dinner at Suzie’s Farm
WHEN: Sept. 20, 5PM-10PM
WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego
Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.
The Best Food & Drink Events This Month: September-October 2014
Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.
Sriracha Festival
WHEN: Sept. 20, 2-6PM
WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.
Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival. Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.
Autumnal Equinox Dinner at Suzie’s Farm
WHEN: Sept. 20, 5PM-10PM
WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego
Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.
Island travel tips to help you and your family plan the perfect getaway
Hawai‘i is perhaps the most famous vacation destination in the world, welcoming 8 million visitors annually to an eight-island archipelago with a permanent population of only 1.3 million. But despite Hawai‘i’s popularity, it’s delightfully easy to stake out a small piece of paradise all your own, and define your family’s visit as you see fit. Whether you are hikers, sunbathers, swimmers, or wine-and-diners, whether you prefer beach lazing or star gazing, there is a perfect place for you and your family in these sunny, solicitous isles.
