Top Chefs Featured at Sunday’s Taste of the Market
What can a community do? In 2012 San Diegans came together to launch the region’s first public market. This Sunday afternoon, you can literally get a taste of what San Diego Public Market founders Catt White and Dale Steele have built so far in this vibrant two-and-a-half acre Barrio Logan property—and view what’s to come in this spacious former boiler factory.
The first Taste of the Market will feature live music, market tours led by White and Steele, and, of course, artisan foods and tastings from top local chefs. Name dropping just some of the chef participants includes Trey Foshee of George’s at the Cove, Hanis Cavin of Carnitas Snack Shack, Ryan Johnston of Whisknladle and Prep Kitchen, Ricardo Heredia of Alchemy, Chad White of La Plancha Baja Med, Katie Grebow of Café Chloe and Oliver & Rose, Craig Jimenez of the new Roseville Cozinha, and Andrew Spurgin, who is co-chairing the event with Chef Melissa Mayer. Snake Oil Cocktail Co. will create culinary cocktails. And, local farmers and food crafters will have samples of produce and artisan food products.
All this is in anticipation of the Public Market segueing from a twice a week farmers market to the spring/summer launch of the kind of full-time, permanent market other major cities around the world already boast of—with cheese making, salumi curing, tortilla making, coffee roasting, and bread baking on premise. In fact, proceeds from Taste of the Market will help fund the development of the Market Kitchen, a commissary kitchen that will be available to public market vendors and provide community culinary and nutrition education.
There are just a limited number of tickets available for online purchase at $85 per person. Taste of the Market takes place on Feb. 10 from 4 to 6:30 p.m. at the San Diego Public Market, 1735 National Ave., San Diego.
Below is a taste of the Taste, a list of what’s on tap so far from the chefs.
Menu Highlights
Ryan Johnston, Whisknladle/Prep Kitchen
Pan Roasted Spur Valley Ranch Quail with Farro, Pears, Suzie’s Farm Dandelion Greens & Warm Bacon Vinaigrette
Ricardo Heredia, Alchemy
Whole Da-La Ranch pig roasted in Caja China and served Caldo Verde style with kale from Seeds at City, and topped with crispy pork skin
Craig Jiminez, Roseville Cozhina
Nicolau Farms Goat Cheese Ravioli, guanciale braised in cherry vinegar, Point Loma Farms’ Rocket Arugula and Wild Mushrooms from Specialty Produce.
Christian Eggert, Supernatural Sandwiches
Garlic White Shrimp from Catalina Offshore on toasted Bred & Cie brioche, Suzie’s farm lettuce, marinated tomatoes, secret aioli.
Miguel Valdez, The Red Door
Local seared yellowtail, vinaigrette dressed red Russian kale, red quinoa, toasted Hopkins AG pistachios, over pumpkin uni bisque.
Chad White, Plancha Baja Med
Apple brulee, fermeneted Julian Hard Cider vincotto, Gilbert Qunitos Farm kale, lardo, Smit Orchards apples, sesame nori gremolata.
Sara Polczynski, The Blind Burro
Veggie tacos, corn off the cob, sautéed Kawano Farm mushrooms and rajas on corn tortilla, Tuscan Kale and Cabbage Slaw
Katie Grebow, Café Chloe
Paris Patisserie baguette sandwiches and exquisite French pastries
Andrew Spurgin, Andrew Spurgin TM
Carlsbad Oyster Po Boy on Cardamom Bakery rolls, Root Cellar sweet and sour pickles
Melissa Mayer, San Diego Public Market/Martini Media
Smoked Chicken Torta, pickled Suzie’s Farm greens, Paradise Valley Ranch avocado, Nicolau Farm chevre, cascabel salsa on ciabatta
