In today’s episode, Erin, Troy, and Archana are talking Hot Plates, including the Cohn Restaurant Group’s two-acre project in La Mesa (miniature golf is involved), the openings of Nomad Donuts and Young Hickory in downtown, and a steakhouse chain that’s finally opened in the Gaslamp after years of construction delays.
Joining us is Claudette-Zepeda Wilkins, whose resume includes: pastry chef at El Bizcocho, chef de cuisine at Bracero, contestant on both Top Chef and Top Chef Mexico, and now, partner and executive chef at El Jardín. She walks us through the nearly two years she spent brainstorming, conceptualizing, and overseeing the co-creation of her new Liberty Station restaurant, what is was like to learn authentic recipes from Mexico’s culinary ambassadors, how she edits her menu, and why she’s now a self-proclaimed “seed nerd.” Plus, she answers your burning questions. What was it like to work with Javier Plascencia? She gives us the scoop.
This episode of the podcast is sponsored by the San Diego Symphony. With an outstanding wine list and local beers, Bayside Summer Nights promises a concert experience you’ll savor all summer. Concerts coming up include Harry Potter and the Goblet of Fire shown on the big screen with the San Diego Symphony performing the score live, and Thursday night jazz. Tickets at sandiegosymphony.org.
- Happy Half Hour: Episode 103
- Happy Half Hour: Episode 102
- Happy Half Hour: Episode 101
- Happy Half Hour: Episode 100
- Happy Half Hour: Episode 99
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Chef Claudette Zepeda-Wilkins at her home in Bonita. | Photo: Robert Benson