The world is full of all types of amazing food. One of the best things about food is that it can be a geography lesson. There is just so much to learn about food and where it comes from and just how that affects the taste.

I often talk a lot about wine and how where it comes from dictates the flavor. You can have the same grape grown in four different locations and each one will taste different. The same goes for coffee and tea. But there is another genre of food that relies heavily on where it comes from.

Cheese has to be one of the greatest inventions of all time. Dating all the way back to the ancient Egyptian and Roman eras, cheese making has always been designated as an art. To this day there are master cheesemakers throughout the world perfecting their craft.

Quality cheese begins with one key ingredient: quality milk. Whether it be cow, goat or sheep milk, when made into cheese the flavors can be anything from super sharp to lush and creamy. And even though the process of making cheese is the same, the variations are vastly different from country to country.

The varieties of cheese are endless and very regionalized. Certain regions are known for their cheese making efforts and even have cheese named after the towns they come from; much like wine making. Cheddar cheese, for example, originated in the small village of Cheddar in Somerset, England. Brie was named after its originating French region. Even Monterey Jack hails right from Monterey, Calif.

With so many different flavors, how do you know what you like? Well just like with all good food, trying as many different types as you can is the best way to discover what tantalizes your taste buds.

Although I have been to some of the most amazing cheese shops in New York City and Paris, here in our little town of San Diego we are lucky to have a shop that is passionate about cheese.

Venissimo Cheese has four locations and two of them grace our city sidewalks in downtown and Mission Hills. Whether you are looking for rich Camembert or chunky sharp Cheddar, they will have a ton of varieties to choose from. Just like all great cheese shops, they have a menu full of quality. Broken into six different categories, (cow, goat, sheep, raw, pasteurized and vegetarian) I haven’t counted them all, but they offer hundreds of cheeses from all over the world.

If you are just dying to learn more about the world of cheese, they offer great classes and seminars. They call it the Academy of Cheese and they mean business. Learn how to make Mozzarella or Ricotta or taste a flight of American cheeses. Whatever you are looking to learn, their cheese experts will be happy to help. Check out their Web site for the class schedule.

If variety and learning wasn’t enough, Venissimo offers great party trays and gift baskets. They will also ship anywhere. So next time you need a gift for your foodie cheese lover, make a trip here, you will find everything you need to make a great impression.

Venissimo also offers a fantastic cheese lovers club. A pound of cheese plus a perfect pairing such as honey and preserved nuts is ready to be picked up or delivered to your house every second Friday of every month.

So whether you are studying the art of cheese, the making of cheese or just eating the cheese Venissimo is the place to go to for all of the above. You just can’t go wrong with this place.

Every once in a while a restaurant comes on to the scene and surprises you. Whether it is the excellent food, interesting décor or hip vibe, it is an exciting thing. So when I heard of a new chain restaurant coming to Fashion Valley in San Diego, I thought, “Oh boy, not another cookie cutter restaurant.”

But, True Food Kitchen, 7007 Friars Road, is anything but cookie cutter.

When I first arrived I was delighted to see not only a cool and organic atmosphere, but the place itself had a vibe that made you want to stay. So many of these chains can be cold and uninviting so I was thankful that this was my first impression and the surprises didn’t stop there.

The story behind this concept is one that I think everybody should know. Based on the anti-inflammatory diet created by Dr. Andrew Weil, the menu is designed to showcase healthy ingredients in a popular way. Now you don’t have to be a health nut to enjoy this place, but your body needs nutrients and what better way to get them than by eating something delicious.

The room itself has an organic feel. Thick wooden tables, brightly colored iron chairs and punches of lime green all over the place make you feel at home. The walls are loaded with baskets and wooden boxes. The bar’s center island is heaving with fresh fruits and vegetables, just waiting to be pureed into one of their very tasty drinks. Overall, the place is cozy.

An army of white coats stand in the open kitchen and center island dicing and slicing. I love this design of an open kitchen as it truly is open.

Headed by Executive Chef Nathan Coulon, the menu is clear, clean and concise offering only the freshest of fresh ingredients. Whether dining for brunch, lunch or dinner, I have yet to find a miss on the menu.

For starters the Albacore Escabeche ($12) was some of the freshest fish I have ever had. Topped with fresh citrus, avocado, cilantro and chili, the balance of tangy and spicy will knock your socks off.

All the salads are unique and have the option of adding chicken or grilled salmon. Hands down, my favorite is the Farmer’s Market ($12). Crisp kale and romaine lettuce is tossed with beets, broccoli, radish and avocado and served with a bright champagne vinaigrette. I think I might have had this salad a dozen times already.

Its first runner up is the Mediterranean Chopped ($10). Gorgeous cucumbers, olives and cherry tomatoes are tossed with the most incredible quinoa and feta cheese.

The entrées and pizza continue to be on a roll. Try the Wild Mushroom Pizza ($13) with roasted garlic and Tallegio cheese. Entrées are unbelievably tasty, as well as being healthy. The Seafood Caldo ($19) is loaded with thick chunks of sea bass and shrimp. Large leaves of collard greens and white beans all come together in the most amazing lime broth.

For the pasta lover, the Turkey Bolognese is a great twist on the iconic dish. Street Tacos come with your choice of Grass Fed Steak ($14) or Sustainable Sea Bass ($16). Red Chili Shrimp ($18) offer a bite of heat and spice and are a perfect marriage with the sesame noodles.

Now with all this great food, one would hope for some great drinks. Again, True Food Kitchen doesn’t disappoint and provides a full bar and a great list of freshly made non-alcoholic drinks.

You must try one or two – they are the best I have ever had. The Red Moon is refreshing with ruby grapefruit, yuzu, agave and soda. After those late club nights, try a Hangover Rx at brunch. Made with coconut water, pineapple and fresh squeezed orange juice, it certainly does the job.

I urge you to check this place out.

If you want a healthy dinner where you don’t need to run two extra miles the next day, this is the place.

After a night out on the town, do your body a favor and do a brunch.

Even though it is a mall destination restaurant, it truly is in a category all its own.

My favorite two things in this world would have to be pizza and red wine. You can have each on its own or together and the varieties are endless for both. So when I stumbled upon a cute little new bistro in Little Italy, I was thrilled.

Isola is a pizza and wine bar. No two things could be better suited for each other and here they showcase just how well they go together. Nestled in what used to be a hair salon on 1526 India Street, the revamping of the space is perfect. Tall ceilings, modern but comfortable furniture, and a hideaway back patio all remind me of being in a trattoria in the middle of Rome.

The menu at Isola is short and sweet. No fuse here, it is pizza, salads and antipasti. Everything is cooked in their stone wood-burning oven. This place is as authentic as you can get and I just love it. Everything is so fresh, just demonstrating how simple ingredients can create marvelous flavors.

Now as many know, one of my “go to’s” in any restaurant is any appetizer that has burrata mozzarella. I can’t get enough of the creamy texture, and these days so many restaurants are making their own, I love to compare. The handmade version here is served with thick juicy tomatoes, fresh genova basil pesto and just the right amount of extra virgin olive oil. It’s so simple and certainly did not disappoint.

The Fagioli al Fiasco ($8) was another stand out for me. Cannellini beans, fresh herbs and garlic are all tossed with olive oil and red chile. This is a huge crowd pleaser and fabulous with some crusty Italian bread.

The Salumeria section is unique in its own right. Choose from an assortment of different dishes featuring salt-cured meat. Stick with the classic prosciutto di parma and enjoy it with the thick focaccia bread crusted with sea salt.

Pizza is the star here, of course, and boy how they shine. I think I have tried every one on the menu and even some that are not. One is great to share with two people, but with so many great ones to choose from, splurge and get two. Nothing is better than left-over pizza anyway.

I am a certified mushroom lover so the Funghi ($18) is right up my alley. A mixture of beautiful wild mushrooms, mozzarella and tomatoes are all baked and topped with sharp caciocavallo cheese. The sharpness of the cheese and the earthiness of the mushrooms are divine with sweet tomatoes.

The Broccoli Raab ($16) is a classic dish turned to pizza. Bitter broccoli raab and sweet fennel sausage are tossed with chile mozzarella and ricotta salata and baked till crispy and bubbly.

The Al Mare ($15) is loaded with clams, mussels and shrimp and is definitely for the seafood lover.

You can get a traditional plain old cheese pizza too, but I urge you to try something different. I could write something good about each one, they really are that delicious.

With all this great pizza, you need great wine, and they have a great list to choose from. With the brilliant offering of only Italian vineyards, the wines may not be familiar to many but 80 percent of them are served by the glass so you can really experiment.

The list is designated by the varietal to make it easier for the average Joe to understand. Italian wine is not always the easiest to understand due to its many labeling laws. But here they make it friendly and they are always willing to help. I beg of you though, do not order a Chardonnay or Sauvignon Blanc; try an Arneis or Gavi di Gavi.

The reds are just as great and categorized by region and with a good variety of price points. They also feature Rinaldi Winery which is located in Piemonte and owned by the owner’s brother. With seven to choose from, you can’t go wrong.

So the next time you crave the taste of a good pizza, head over to Isola and enjoy it with a glass of wine.

A pizza and wine bar is a beautiful concept and nobody in town is doing it better than Isola.

Being in the food and beverage industry and writing about it, I often get asked how to pair food and wine. Simply answered, pairing food and wine does take some type of knowledge, but it also takes imagination and is a lot of fun.

When I first started learning about wine, I was in my late teens and working for a brilliant man who began to train my senses to understand taste and smell. The senses of taste and smell are so closely linked that we always taste what we smell and vice versa. The two work in conjunction and play a huge interlinked role when it comes to pairing wines with food.

When you think about it, the taste elements of both food and wine are relatively the same. Sweetness, acidity, bitterness and astringency are just some of the descriptors we use when talking about food and wine.

The analogies between food and wine are endless. Food, like wine, needs to be grown in good soils with enough sunlight and rain. Just as there are different grape varieties, there are different varieties of tomatoes, mushrooms and apples to name just a few. Each variety is then further differentiated by its origins.

Just like winemaking techniques, cooking methods can change the original flavors of food. This of course greatly varies the choice when it comes to wine pairing. Just like wine making techniques can change the taste of the grape.

Take Chardonnay for example. If it is fermented and aged in oak barrels, it will taste oakier. If malolactic fermentation is allowed, it will taste more buttery. If it is aged in stainless steel, it will taste more acidic. What this means is that you can’t say that Chardonnay always goes with such and such dish, but rather you should identify a particular style and match it with foods that emulate that style.

When it comes to pairing food and wine, I often tell people there are no rules. People leaned on these rules of “white with chicken red with beef” because they are afraid they don’t know how to taste. With rules you don’t have to think, you don’t have to taste, all you need to do is follow the rules.

What might best be said is that taste is subjective. If one puts together a combination and people like it, it should be an acceptable combination. There may be no rules, but there are guidelines that are simply laws of nature and of chemistry.

Here are some quick rules of thumb when pairing wine and food together. Acid and bitter tastes reinforce each other. Sweet tastes change acidic and bitter tastes, as well as salty tastes. For example, sweet wines with salty foods work, whereas tannic or high alcoholic reds with salty foods taste bitter. Think of sitting at a bar eating salty nuts; you wouldn’t want to drink a big heavy red with them, but rather a crisp white such as a Riesling.

Now, the bitterness and acidity of a tannic red will make fish or creamy cheese taste metallic. But the lightness and fruitiness of a non tannic red will make fish and creamy cheese sing. If in a match both the personalities of the food and the wine are complimented, success has been achieved.

Think out of the box when you are home or out in a restaurant. Once you start to understand the flavor profiles of all the different wines out there you will be able to better understand what to eat with them. If you think about it, we all know what a hamburger tastes like, or fried chicken, or a grilled steak. Most of us have mastered understanding what foods we like and why.

My best recommendation to anyone wanting to learn how to perfectly pair wine with food is simply trial and error. Do some research. Think about how your food is prepared, not just what the food is. Grilled white meats for example may take a white wine, but often the cooking method means the dish can move up to a red, but only if it is soft and smoothly textured like a red Burgundy or Chinon.

Whatever the case, drink and eat what you like. Remember there are no rules, just guidelines. And if all else fails … there is always Champagne.

Mac ’n’ cheese

Modern American cuisine seems to be one of the hottest new trends in dining. Some restaurants are moving away from fusion and focusing more on simple flavors. Modern American fits right up that alley as a new genre of cuisine.

There are several places around town that execute this vision well. One however, does it the best. Urban Solace has been on the dining scene for several years, and with a recent renovation, they have reinvented themselves into the go-to-place for American dishes.

Located at the ever-so-popular epicenter of North Park’s 30th and University at 3823 30th Street, their unique façade speaks to a New Orleans-style eatery. Inside, modern wood and concrete tables are surrounded by a new longer bar. Their outdoor side patio is still one of the best in town.

Chef and owner Matt Gordon has created an inspirational menu featuring hormone- and antibiotic-free meats and organic vegetables from local farms. The combination of such ingredients come together to create the unique dishes and style that is Urban Solace.

With so many great tasting items on the menu, it was hard for me to pick out my favorites to write about. So, I decided to choose menu items that represent what they do best. To start, the Grass-fed Beef Tartare ($10.75) is a classic version with a chilled poached Eben-Haezer egg, capers, pickled onions and parmesan. Creamy and delicious, you can really taste the quality of the beef.

The dish of Free Raised Strauss Sweetbreads ($11.50) is a great example of just what you can do with this tasty delicacy. Crusted with mustard and served with pickled chard and mustard seed, the combined tastes blend beautifully with the smooth texture of the sweetbreads.

Tuna sandwich

Entrée choices are abundant and hard to choose. After being there several times over the last few months, I finally was able to make a dent in the menu and discover that there are many “don’t miss entrées.”

For the mac ’n’ cheese lover, the Duckaroni ($18.50) is to die for. Succulent duck confit is tossed with rich blue cheese, roasted garlic, arugula and scallions. It is decadent for sure, and definitely worth the extra trip to the gym the next day.

The barbecue glazed Duroc Pork Belly ($19.50) was crispy and melted in your mouth. Creamed corn and a pickled tomato salsa add a unique spin to this dish and brought just the right amount of acidity needed.

For vegetarians and lovers of vegetarian food, the Farro Sauté ($17.50) is one of the best I have had in a while. I love farro and get very excited when I see it on a menu. Here the chef prepares it in a creamy-style with vegetables and smoked tomatoes.

Urban Solace is not only good for lunch or dinner, but their brunch is still one of the best for Sunday morning dining. With live blue grass music, the menu is just as fun. For that Sunday morning hangover cure, the Kitchen Sink ($11.75) is the way to go. Fluffy biscuits are served with gravy, sausage, and thick slabs of bacon. To top it all, two fried eggs come to finish it off.

They have a great Benedicts menu with versions with pork belly, hanger steak, salmon and delicious sweetbreads.

Whatever meal period you choose to come for, you will be in for an American treat. With dishes and flavors hailing from all areas of the country, there is something for everyone at Urban Solace.

Bruschetta Board

It is always such a pleasure for me when I can celebrate a restaurant that has been around for years. So often we focus on the new hot trendy ones, we sometimes forget the great classics we have in our own backyard. Recently, I had the good fortune to be reintroduced to one – and they still got it.

Kensington Grill opened up on the dining scene back in 1995. An astonishing 17-years later, they are still serving up great quality fare that is reasonable and, oh so tasty. Housed in the posh neighborhood of Kensington at 4055 Adams Ave., the Grill continues, along with their sister restaurant Cucina Urbana, to be a powerhouse in San Diego.

Serving up New American cuisine, this has to be one of my favorite spots for an upscale, yet casual, dining experience. Whether you are at one of the many tables or at the fabulous bar, nowhere will disappoint. Even after all these years, the menu never gets stale. Recently, they introduced a larger selection of dishes that can be served family-style or traditionally coursed. I love this aspect as I often dine with a lot of people and this gives the option to taste many different items.

One of the big trends that I don’t see going away are “Boards” (3 for $14, 4 for $18, 5 for $21). Whether they are filled with meats, cheeses, or a variety of marinated items, most restaurants are serving them. At Kensington Grill, try the Bruschetta Board. There are several selections to choose from, such as Feta, artichoke, tomato and cucumber; Chicken liver pate or crabapple, brie, and caramelized onion jam.

All the salads have the option to be served family-style. Go for the BLT Salad ($9.50) for the table. Fresh crispy iceberg lettuce is dressed with rich bacon vinaigrette and with large chunks of blue cheese it all comes together with plump heirloom tomatoes and garlic croutons. This is a great rendition of a classic salad.

They have an interesting section called Bowls. Here you can choose from pastas and seafood. The Carlsbad Mussels ($13) are cooked with the local brew Ballast Point Yellowtail, a spicy sausage, tomatoes and fennel. The ale and fennel put off a beautiful fragrance and the briny mussels just melt.

Their large plates are just that. With several entrées to choose from, you could never go wrong with any you pick. On a recent visit, I dined on the Loch Duart Salmon Bouillabaisse ($23). Spot prawns, baby octopus, clams, fennel and fingerling potatoes all come together to create an explosive amount of flavor. I could have eaten just the flavorful broth, it was that good.

For the hearty eater, there is plenty. The Pork Tenderloin ($23) was cooked to perfection as was the creamy polenta. I love polenta, and love it even more when it is done right. Here they hit the mark with the rapini and cippolini onion accompaniments. The fig argrodolce puts this dish over the top.

The smaller plates didn’t disappoint either and I was pleased that I was able to taste several since they were served family-style.

The wine list is short, and just as sweet. I applaud restaurants that are smart enough to have a good quality wine list, without having to have 500 bottles on the list. Join them on Wednesday’s as all their bottles $29-$59 are 50 percent off.

Kensington Grill is just such a great example of how a restaurant can stay fresh and new. After 17-years, so many can get stale, old and complacent. It is nice to know that the mold can be broken, and Kensington Grill is a wonderful example of that.

There has been one neighborhood here in San Diego that, for some reason, lacks a certain amount of good quality restaurants. Hillcrest is the hub of our community, yet we don’t have a top restaurant like North Park, Little Italy, or even Bankers Hill.

Luckily, our voices have started to be heard and within the last six months, the gayborhood has started to grow up. Leading the pack is the new addition from the Cohn Restaurant Group. 100 Wines has fallen right within their restaurant empire around town.

Housed in the old Buonissimo space at 1027 University Ave., 100 Wines offers a rough and rustic environment. Even though the lofty restaurant design craze is starting to get old (I mean enough with the Edison light bulbs, we get it), this design fits the concept perfectly: Good food served in a friendly way.

This eclectic European-style bistro offers a menu loaded with shared plates, which really lends to the causal environment. Since it’s opening several months ago, I have dined there quite often and in many different ways. Chef Katherine Humphus designed a menu that is quick and meant to be shared.

When you go, choose from one of the many boards to get started. The French Charcuterie Board ($16.50) is so authentic, I felt like I could be dining in a small bistro in Paris. The truffle pate mousse was to die for as were the amazing, and well cut meats.

Katherine Humphus

If France isn’t your style, make your way over to the Bordo Italiano ($16.50). Fresh thinly sliced prosciutto, coppa and mortadella are served with house made mozzarella and seasoned ricotta. This is definitely a crowd pleaser.

For the health nut in your group, they won’t be disappointed with any of the salads. One of the most creative items on the menu has to be the Watermelon Three Ways ($8.50). Served with mixed greens, this delicious fruit is showcased in a way I have not seen before. A delicious pickled rind is alongside a watermelon radish and compressed watermelon. All this is served with feta cheese and in a very flavorful apple champagne vinaigrette. Explosive flavors all throughout this dish.

Anytime you go, you can’t miss the interesting pizzas. They are great to share and perfect if you want one all to yourself.

Phyllo Crusted Sweetbreads are another gem off this menu. Executed with perfection, the creamy sweetbreads were divine with crispy pancetta, pea vines and a mixed berry jam. This dish truly melted in your mouth.

One of the best aspects of this restaurant has to be the wine list. Presented in $20, $30 and $40 categories, there really isn’t anything you could go wrong with.

The one negative I have with this restaurant is that on two occasions during the week when I wanted to dine, they had closed before 8:30 p.m. A note to restaurateurs: when you close early, it sends a message to your diner that is not a good one. When they do stay open and you can get a table, make the stroll over and enjoy some good wine, great food, all right in our own backyard.

Cinco de Mayo celebrations in Old Town

Like so many other food and drink holidays that are celebrated in the United States, very few Americans actually know the significance and history behind these celebrations. I mentioned it before with St. Patrick’s Day and, in my opinion, the Cinco de Mayo celebration has to be next.

Cinco de Mayo, or May 5, commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican war from 1861 to 1867. Interestingly enough, this is a relatively minor holiday in Mexico. It is in the United States that Cinco de Mayo has evolved into a major celebration of Mexican culture and heritage.

The day itself is often mistaken, especially outside of Mexico, for the celebration of Mexican Independence Day. That event was commemorated more than 50 years before the battle of Puebla and is celebrated Sept. 16. The two events are not related in any way.

Cinco de Mayo brings the tradition of parades, mariachi music performances and street festivals to cities and towns across Mexico and the United States. With San Diego being by far the closest neighbor to the great country of Mexico, our Cinco de Mayo celebrations tend to be some of the best.

Now, of course, being a food writer I do get excited about any holiday that surrounds itself with the celebration of food and drink.

If you happen to be celebrating in the city of Puebla, where the actual battle took place, Chiles en Nogada would be the dish that is feasted on. The poblano chilies that make up this dish are filled with picadillo, which is a mixture of ground meat, fruits and spices. It traditionally is topped with a walnut based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag.

Break away from the chips and salsa this week and go stroll down to Old Town and taste some of the amazing Mexican regional cuisine offered there. The traditional tortas and pambazos that you would find in Mexico City will be around as well as the dish called birria (Mexican meat stew) which hails from Guadalajara.

With all this great food to eat, I’m sure you will want to wash it all down with some great drinks. Think out of the box on this day. Try a michelada which is a mix of dark beer, hot sauce, a few drops of Worcestershire, lime juice and salt. A paloma is probably the most popular tequila drink in Mexico and consists of a shot of tequila, three shots of Squirt, Jarritos Toronja (grapefruit soda) and served on the rocks. And yes, it is OK to order a margarita, but order a real one. No strawberries, no mango, no blenders and, most importantly, no Cuervo Gold. All these and more can be found in Old Town.

However you want to celebrate, do it with great Mexican style. Bright colors, bold flavors and strong drinks. Just remember to take a cab.

Ferrari-Carano vineyards

This industry certainly has its perks and tasting great wine is just one. Last week, I had the great pleasure of sailing around San Diego harbor while tasting the flight and library of one of the best vineyards and wineries today.

For more than twenty-five years, Ferrari-Carano Vineyards and Winery has been one of the leading producers of world class wines. With great consistency, year after year their wines continue to win national acclaim. Headed up by Don and Rhonda Carano, their commitment to make memorable wine is evident in each vintage they produce.

Situated in Sonoma, Ferrari-Carano has vineyards in seven locations all through Napa and Sonoma. Their many labels produce grapes from Sauvignon Blanc to Zinfandel. They have reserve and private selections.

On this trip I was able to taste a fleet of their classic wines and a few of the limited releases. One of the more unique wines was one of the first we tasted for the day. The 2011 Bella Luce is a light white wine made with a blend of Chardonnay, Sauvignon Blanc, Muscat Canelli, Gewürztraminer, Viognier and Pinot Blanc. The aroma is fragrant and offers layers of honeydew, lychee, pineapple and white peaches. Casked in 100 percent stainless steel, this wine does not go under malolactic fermentation so it retains its bright color and high acidity.

Probably one of their most famous and widely available is the Fumé Blanc. Now many people get confused about Fumé Blanc as it is not a different wine to Sauvignon Blanc. The word Fumé was first created by Robert Mondavi in 1968 as homage to the French Pouilly-Fumé. It is only in California that you will see a Fumé Blanc produced, as elsewhere it is always Sauvignon Blanc.

This 2011 release of Fumé Blanc brings classic flavors of grapefruit, lemon, lime, with hints of mango and guava. This is a blend of Sauvignon Blanc grapes from various vineyards such as Dry Creek Valley, Alexander Valley and Russian River Valley.

Napa and Sonoma Valley’s are certainly known for producing Chardonnay and Ferrari-Carano produces one of the best. The 2010 release consists of 100 percent Chardonnay grown only in Sonoma. This led to a full-bodied Chardonnay with scents of apples and orange blossoms. Creamy toasted oak notes are blended with flavors of honey and cooked peaches.

One of the most interesting reds I tasted all day was a wine called Siena. A blend of primarily Sangiovese, with a little Malbec and Syrah, this beautifully balanced wine showed perfectly. Flavors of pomegranate and wild berries mixed with spices and cinnamon.

One of my all-time favorite Ferrari-Carano wines has to be the Tresor. Produced in very limited quantities, this limited release wine was inspired by the great wines of Bordeaux. This wine has considerable depth and is skillfully crafted every year. If you can get your hands on a bottle, this is a great one to stash away in the back as it will drink well for 15 -20 years.

All the wines I listed should be available at your local wine shop. Even Ralphs and Vons carry these great wines. If you have problems finding any, you can order directly from their Web site ferrari-carano.com. Treat yourself to a nice glass tonight.

There will always be fundraisers and good causes. When you think about it, there seems to be one for everything. People get very passionate, as they should, about their charities and some industries today even have created their own.

This year, we will celebrate the 6th annual event called Dining Out For Life. This fundraiser involves a huge participation of volunteers, corporate sponsors and restaurants. Dining Out is now produced in 60 cities throughout the United States and Canada and there is no end in sight.

Every year, more than 3,000 restaurants donate a portion of their proceeds from one special day of dining. All the money raised in your city stays in your city to benefit licensed AIDS service agencies. More than 3 million dollars a year is raised, and this year an estimated 4 million is expected, all on just one day of dining.

This is such a great cause and certainly one that is dear to me and several of my friends in the industry. When an entire industry of food and beverage professionals can come together on one day throughout the country, it is truly remarkable. With more than 60 outstanding HIV/Aids service organizations throughout North America, no time is better than now to help support them.

Thursday April 26, make yourself a reservation and you will be supporting this cause by eating and drinking – and we all know how much our community like to do both. Even a portion of proceeds from your drinks at Mo’s and Rich’s that night will go to Dining Out For Life, so drink up.

This week, I had the great pleasure of talking with Ted Allen, who not only is the host of Food Network’s Chopped but, since 2008, is also a spokesperson for Dining Out. Along with fellow spokespeople Pam Grier and Daisy Martinez, they tirelessly get the word out every year.

In my conversation with Ted, I was able to really connect with his passion for this organization. He really wanted to stress the need to continue to support HIV/AIDS organizations. We all see ads in magazines with buff and healthy gay men living with HIV, which is great, but it still is more serious than just taking a pill. As Ted pointed out, the largest group being infected is women of color, so it isn’t just a gay men’s health crisis anymore.

I asked him what he thought of the gay youth of today, as so many haven’t seen or know much about the devastation of the ’80s and ’90s. He said, “There are many great role models today; children and teenagers are able to learn from healthy examples. Neil Patrick Harris, and his gorgeous boyfriend David, are perfect examples.” I couldn’t agree more.

If you look at the last decades, HIV/AIDS has greatly affected the restaurant community. As many know, the food and beverage industry has always welcomed and supported the LGBT community and many of us chose or fell into our career paths because of it. Ted made a great statement that I truly support, as he feels the HIV/AIDS crisis helped fuel the industry. In my closing conversation with him, I asked him what was one thing that he wanted our community to know and he simply said, “You are doing something great just by going … and it doesn’t cost you anything more.”

For more information about Dining Out For Life, visit their Web site, diningoutforlife.com. You can make a reservation and find all the great San Diego restaurants that are participating. With more than 100 places to choose from, and any meal period too, it’s a great cause to come out and support.

In our community, we have all been affected one way or another with the devastation of HIV/AIDS. This one simple day is a time to give back, remember the ones we have lost and loved, and look to the future of finding a cure. We have, as a community, made some great progress in the last several years. With more and more states passing marriage laws and companies recognizing domestic partnerships, we are seeing a better day.

Let’s continue our path of progress and help make the world, not just our community, a safer and healthier place to live. And what better way to do that than by simply doing something we all love to do anyway: Eat and drink.

Maryland-style all lump crab cake

Prospect Street in La Jolla is filled with loads of restaurants and shops. Fabulous art galleries and jewelry shops are nestled between high-end restaurants and hotels. Some of the best views of the ocean can be experienced from these places.

Even though white tablecloth restaurants have seen their day, there are still a few that have survived the industry crash and have come out strong.

Recently, I made my way through one again and the experience reminded me of just how great fine dining can be. There is something so special about starched white tablecloths, crisp linen napkins and a different fork for every course. It really takes me back.

Having an exquisite view from the dining room, Eddie V’s is perched on top of the cove. The interior is done in soft variations of beige and yellow and the two-tiered room allows every table a spectacular view.

The last evening I went, the chef had just received some of the most amazing oysters from Washington state. Rare and not always available, the Miyagi oyster is smaller than its Kumamoto cousin but is explosive with flavors. They were classically served on the half shell with a variety of sauces, although their briny flavor really didn’t need anything added.

Seafood definitely is the key here, and some of the best is offered. The Maine Lobster Tacos ($19) have freshly shucked corn kernels and huge hunks of lobster meat. Roll it all together in the soft tortilla and you have one tasty dish. The Jumbo Lump Crab Cake ($18) is true in its Maryland style and served with a spicy chive remoulade.

Entrées are uniquely presented with the focus on the fresh filets. The evening I was there they had just caught a fresh halibut. It was lightly prepared with simple olive oil and lemon and served in a bowl of tomato broth. Nothing fancy, but it was delicious and I really got to taste the true flavor of halibut.

Just like the halibut, many of the entrées are simple and light. The Jumbo Gulf White Shrimps ($28) are broiled with artichokes and olives and served with a spoonful of pearl couscous. The Pacific Swordfish ($29) is a thick steak-like cut and broiled with crab and avocado. The red chili vinaigrette really gets it going.

For non-seafood lovers, the steaks are good too. Again, staying with the simple theme, you have the option of several different cuts and prices. ($37-$46). In classic steakhouse style, you also have plenty of sauces and side dishes to choose from.

If your pocket book is still able to take a further hit, ask for the wine list. With an impressive selection of wines by the glass, including Kistler Chardonnay at $29, you have quite a large selection to choose from – just not a lot of inexpensive ones.

So, the next time you find yourself wandering the streets of La Jolla, stop into Eddie V’s for a great seafood dinner. Or if you’re on a budget, sit at the bar and enjoy their great bar menu of fresh oysters and raw seafood.

Eddie V’s Prime Seafood
1270 Prospect St.
La Jolla 92037
858-459-5500

P.F. Chang’s Mongolian beef with broccoli

I don’t often write about chain restaurants as I feel that not all of them have what it takes to be in the market with the independents. Most do not have notable executive chefs and menus tend to be set by the corporate office.

During my days as a corporate traveler for hotels, I had the daunting job of being on the road for close to twenty days a month. It was during this time that I was able to try pretty much every national chain restaurant across the country. Some were awful while others raised the bar. Today, though, there is one that stands out among them all.

Started back in 1993 in Scottsdale Ariz., P.F. Chang’s was nothing like its kind. Its concept was a China bistro and it was designed to be a step above the usual Chinese takeout, but yet a step down from the fine dining arena. Succeed they did and now there are more than 200 restaurants in operation in America and selected worldwide cities.

After having dined in thousands of restaurants, the biggest thing for me is consistency. P.F. Chang’s has mastered the art and other large food corporations should really take a look at their business model.

We are fortunate to have several P.F. Chang’s in San Diego and they are all exactly what you would expect.

Now being that they have the same menu in all of their locations, one would think that something is bound to taste different from one state to the next. When I started my study on this company, I chose three items off the menu that I would order in 20 different locations throughout the United States.

I would always start with their dumplings, which come in a choice of pork or shrimp, steamed or fried. The steamed shrimp ones that I ordered were always delicious and come with three sauces. The filling is always rich with tiny bites of shrimp wrapped in a perfectly steamed wonton wrapper.

For my entrée, I have been an avid fan of the wok charred beef. Tender slices of flank steak are combined with mushrooms, leeks, shallots, chilies, garlic and red and green peppers. Offering just the right amount of heat, this dish has to be one of the most consistent I have ever experienced in any restaurant I have ever been to.

This dish is really what made me start this experiment as I thought it would be impossible for them to recreate the exact dish in more than 20 different locations. Happily, I was proven wrong.

With many variables that could cause errors and inconsistencies, I contacted the corporate office to share my results with them and ask for their secrets. I’ve been in this industry a long time, and producing plates that are the same over and over again in even just one location is difficult. To be able to do it in 200 is astounding.

When I spoke with their corporate director of operations, he kindly declined to give me their secret, but offered me a bit of insight into how it is all done. Training was his key point. Their chef’s go through hours of learning how to make the dishes and most importantly are given the tools to train others at their own locations.

This was a true learning experience for me and one that I am glad I was able to do. It certainly makes me look at chain restaurants a bit differently now and I’m happy to say it was well worth the trips.

P.F. Chang’s
Fashion Valley, La Jolla, Chula Vista, Carlsbad

The Smoking Goat: A cozy North Park bistro serving French and American countryside fare.

The farm-to-table concept of restaurants has to be one of the hottest trends out there today. Chefs all over the world continue to market their favorite farms and farmers, and it is not uncommon these days for them to list the places where the ingredients come from on their menus.

If you look around our city you will find a ton of little bistro’s that are perfect examples of this concept. Even some of the larger restaurants have latched on to this idea and are promoting it. Probably the most famous and best example of the genre is Alice Waters’ restaurant Chez Panisse in Berkeley, Calif.

Opening back in 1971, Alice Waters did something no other chefs at the time were doing. She would support her local farming community by purchasing all her goods from them and use only those ingredients on her menus. This revelation took off and it is said she was the birth of this movement.

As I mentioned, we have many restaurants in San Diego that are also part of this movement and have been for some time. In my view, one of the best is The Smoking Goat. Offering an eclectic ever-changing menu, they showcase some of the best rustic fare you will find in this city.

Located on 30th Street, at the corner of Upas, The Smoking Goat is a tiny bistro that dishes out bold flavors. As you enter the small restaurant, you feel as if you entered someone’s kitchen, which in fact you have. The kitchen itself is right there, out in the open, and always bustling away.

As you look around, check out the walls. Planks of light wood are lined up from the ground to the ceiling. The simple fact of hanging picture frames with no pictures is art in itself and the perfect fitting for this place. There is no fuss, just a rustic quality like no other.

One quick warning, make a reservation and go with a small party. Anything six or more will be very difficult for them. They only seat up to 30 people, which is inclusive of a small front sidewalk patio. There have been rumors of expansion to the space next door, but nothing is confirmed.

The menu truly goes with the seasons. I’ve been many times, during all the different seasons, and just by reading the menu, you can tell just how cold or warm it is outside. On my most recent visit, they had just launched the new menu and I’m so glad I got in right from the start of it.

One of my favorite aspects of this place is that the menu remains small. You really see the love and care that goes into each dish as it is prepared. Start with Suzy’s Beet Salad ($9); it is a no-miss. I love beets and these have to be some of the best I have ever had. Perfectly dressed with champagne vinaigrette and peppery arugula, this was an expertly matched dish.

Thankfully, the menu includes Escargots ($7) and these are classically prepared with garlic parsley butter and served with a chunk of crusty bread.

The Cast Iron Duck Breast ($26) was crispy and juicy. It just could not have been a better dish. Braised red cabbage and spring vegetables did justice to the duck, but finishing the dish with a huckleberry gastrique really knocked it out of the park.

I urge you to go and experience this true farm-to-table restaurant.

The Smoking Goat
3408 30th Street
San Diego 92104
619-955-5295

St. Patrick’s Day is one of those holidays that is uniquely celebrated with food and drink. Every year it comes round, people line up outside bars and restaurants so they can start drinking and eating the day away. It is a remarkable sight and every city does it differently.

In San Diego, we of course have the Gaslamp as our go-to party spot for holidays such as this. For 17 years, the San Diego Gaslamp Association has been throwing a huge party, appropriately named Shamrock. Almost every bar, club and restaurant in downtown participates with specials on food and drink.

This year it is sponsored by Jameson Irish Whiskey, so expect to see oodles of people doing Jameson shots. Shamrock is a huge drinking fest with a ton of live music and dancing. It is the second largest party, after Mardi Gras, held yearly in the downtown area and all the proceeds go to benefit the Gaslamp Quarter Historical Foundation.

This is a fun party; however it is loaded with a lot of very drunk people. This year Miller Lite is providing a free shuttle service from downtown to specific sections of town.

I often wonder just how many people actually know anything about St. Patrick’s Day, other than just an excuse to get incredibly intoxicated. It is a day that is celebrated throughout the world and not just in Ireland. There, the festival, and drinking, begins in the early morning.

The day itself is to honor St. Patrick, who actually was kidnapped at the age of 16 from his home country of Great Britain and forced to be a slave in Ireland. According to the tale, he heard voices and he confessed that God spoke to him and told him to escape from captivity, board a ship on the coast, and return to Great Britain.

Upon his return, he joined the church and studied to be a priest. He once again was called back to Ireland and returned as a bishop. It is said that he used the shamrock as a teaching tool to explain the Christian doctrine to the Irish people. He was highly regarded in the church and died March 17. Since then it has become a day to celebrate his life.

Consuming copious amounts of alcohol and food was not the original point of the day. In fact, it was only when the day started to be celebrated in America that it became known as a drinking day.

Be prepared to see corned beef and cabbage everywhere. Every Irish pub in town will have a version and some are very good. Check out The Field and Blarney Stone in the Gaslamp. Both offer great authentic Irish dishes.

For the drink portion of the day, make sure to drink a few pints of the famous Guinness. It is a heavy stout with bitter qualities, but it is delicious. Most people actually don’t know this, but it is a very low alcohol drink. On this day, there are more than 50 million pints served across the world. That’s a lot of beer.

Just remember to enjoy this Irish celebration with all your family and friends. It definitely is a holiday to share with others.

In the ’90s from Seinfeld to Friends, coffeehouses were all the rage.

Today, although television has gone more reality, coffeehouses in our own reality still exist in full force. In San Diego, every neighborhood has one of their own. They are all unique and offer a variety of styles and I love to support their individualism. We all know that Starbucks rules the coffee world, with stores on almost every corner, in almost every city, throughout almost the entire world, but they lack the charm and character that you will only find in a classic neighborhood coffeehouse.

For most writers, including myself, coffee places have become our offices.

Through the decades, coffee shops typically have always been gathering places for starving musicians and artists. How the coffee beans have turned. Walk into any coffee shop around our city, and you’ll find grad students prepping for the bar exam, writers working on articles and graphic artists designing on their Macs. These days every coffeehouse is loaded with a new kind of clientele.

I spent a good six months checking out various coffeehouses around our city.

Lestat’s is the best, and it is where my friends, more often than not, find me. Their two locations, Park Boulevard and Adams Avenue, are both great but Park is my favorite. Both are done in a gothic style and aptly named after the elusive vampire.

The tables are somewhat randomly sited throughout the coffeehouse with a large comfy couch placed at the front. If you have your dog with you, relax on the sidewalk patio which is always filled with interesting characters – canine and human.

The coffee is just delicious, particularly their specialty blends. I love that all the drinks are made right in front of you with no pretentiousness. The display cases are filled with freshly baked muffins, Danish pastries and a wide range of cookies.

Lestat’s is one of the only places in town where you can get a vegan dessert. The savory items on the menu are just as good as the sweets and they offer freshly made soups every day. If you hit Lestat’s when it is the broccoli and cheese soup, you hit gold.

The baked turkey and Swiss is sinful and delicious. A classic club sandwich is served in four cut stacked triangles and all sandwiches come with a gourmet bag of chips and a sour pickle. If you are more heath-conscience, try one of the salads laden with dried fruits, nuts and other delicious ingredients. Not only is Lestat’s open for breakfast, lunch and dinner, but they are open all night too, 24/7. When you’re burning the midnight oil, like many of us do, this is a great place to chill out and relax. I love the vibe of this place. Everyone is welcome here and the no-attitude flavor really shows through.

Lestat’s Coffee House
3343 Adams Ave.
San Diego 92116
619-282-0437

Lestat’s On Park
4496 Park Blvd.
San Diego 92116
619-501-6638
Lestats.com

Food trends are something I have seen and written about for years. You have your fads of what’s hot every year and what’s not. Some of the biggest I can remember are the explosion of sun-dried tomatoes on every menu, cosmo’s on every bar and the use of exotic fruits in every sauce made.

There is one fad that I have yet to see go away, and for good reason. Olive oil is said to be the best oil for your health. It contains a wide variety of antioxidants that are not found in other oils. There has been a great amount of research done proving that the consumption of olive oil can provide heart-health benefits such as cholesterol regulation.

To this day, 75 percent of the world’s production of olive oil is produced in three countries. First is Spain, second comes Italy and third is Greece. The other 25 percent is a combination of Australia, New Zealand, South Africa, Argentina and Chile. Even in America the states of Arizona, California and Texas are producing and bottling the stuff.

Similar to wine, there are regulations when it comes to the production, bottling and labeling of olive oil. The difference stems mostly from the acidity level, which is what drives the taste.

Extra-virgin comes from virgin oil production only and contains no more than 0.8 percent acidity. It is said to be the best, offering the most flavor and taste.

I could go on and on about the history and laws of olive oil. But thankfully I don’t have to. Pop down to Seaport Village and head into the amazing Seaport Oil & Vinegars. With a huge selection of some of the best I have tasted, you really can get an idea of the differences. Their selection of flavored oils is unmatched to anything I have seen.

They have fresh fruit extra-virgin olive oils from all over the world, including some made right here in California. I’ve been to a lot of specialty food stores in my days, but the quality found in those stores is unremarkable. Every olive oil that I have purchased, or given as a gift from Seaport Oil & Vinegars has been really amazing. If you think that all olive oils are the same, I urge you to run, not walk, to Seaport Oil & Vinegars, and educate yourself on the world of olive oil flavor.

The infused oil’s are also an interesting section. I was very skeptical when I saw oil infused with blood orange. After tasting, the explosion of flavor made my mind go crazy thinking of just what I could cook with this. Sure you will find your rosemary and garlic infused, but they go beyond that, far beyond. Cilantro and roasted onion was another favorite of mine. I added it to a recent salsa dish that I made for a dinner party and every guest asked me for the recipe.

Not only can you get a plethora of oils here, but vinegars are not to be forgotten. Gorgeous balsamic’s are carried here. Aged, infused and even white balsamic’s are available. Sometimes aged balsamic vinegar can be a bit pricey, but trust me; it does make a world of difference.

As fads come and go, the one true staple that has held on for centuries has been olive oil. When you go to Seaport Oil & Vinegars, you will know why. Pick me up a bottle while you are there; I love gifts from this store.

Seaport Oil & Vinegars
809 W. Harbor Drive Suite G, San Diego, CA 92101
619-232-6096
seaportoilandvinegars.com

Sliced Ibérico ham by Jamones Fermín

The definition of tapas according to Wikipedia is that they are a wide variety of appetizers or snacks in Spanish cuisine. They have become a popular style of dining and now you see tapas in so many restaurants, not just in Spanish ones.

I love the idea of tapas dining. It is great with groups of people and foodies alike. You get the opportunity to taste many different flavors and fill up on small plates of all kinds. It’s a way of dining that I wish more people would embrace. It’s healthier, more fun and certainly more adventurous.

Recently I got my fix of Spanish culture and was delighted that I did. Barcelona is perhaps one of my favorite cities in the world and we have a little piece of it here in one of the most obscure and secretive locations. Hidden behind a row of tall green bushes, Costa Brava is quietly nestled on Garnet Avenue in Pacific Beach. It is very true that if you didn’t know this place was there, you’d drive right by it, and that is just a shame.

The decor is classic with deep rich wooden chairs, chunky tables and white adobe walls covered with paintings of Spain. Gorgeous skylights let the light in during the day and the moon shines through at night. There are two outdoor patios; one in the front that is scattered with a few tables and one in the back that is largely party-oriented with big tables all around.

Now, if you are not familiar with the tapas-style of dining, this is a great place to break you in. The staff is incredible with genuine and friendly attitudes to help any diner, pro or not, through the large menu. Don’t get overwhelmed by the wealth of dishes. They are small, and this is all about the marathon; take your time.

The menu here is traditional and divided into cold and hot. All the classics are there, as are all my favorites.

On the cold side, Salpicon de Mariscos ($8.95) is a marinated seafood salad. Calamari, scallops, mussels, clams are marinated with just the right amount of acid and herbs. Champiñones a la vinagreta ($3.95) is for any mushroom lover. I think I counted four different varieties of mushrooms in the tangy marinade.

Alcachofas con jamón ($5.95) are artichokes with ham. Chunks of Serrano are paired together with simple steamed artichoke hearts. This dish is about just letting the flavors speak for themselves.

Over on the hot side the choices are just as endless. Cocido de Alubias ($8.95) is a white bean stew with chorizo. This is something I could have eaten an entire pot of on a cold San Diego night. Gambas a la plancha ($8.95) are whole shrimp, salt crusted and then grilled. These are not for the faint of heart as they will come to the table with their heads and shells on. Once you dissect them, the moist meat just melts in your mouth.

The Choricito Frito ($6.95) is probably something you won’t see too often. Simple sautéed chorizo with garlic gives a spice that is great with a nice hunk of bread. Pimientos de Piquillo rellenos ($6.95) is also a great bread accompaniment. Tri- colored Spanish piquillo peppers are roasted and drenched with thick olive oil and garlic. Trust me, you will sop the oil up with your bread.

I literally could go on and on. That is one of the great things with tapas and this restaurant: You will never get bored. Even the wine list is amazing and, my readers know, I don’t say that often. Be prepared, you will not find any California chardonnay on this list; it is Spanish wines only, and good ones.

Make the journey to PB and find Costa Brava. You all should thank me as I really did hesitate to write about this restaurant, for one good reason: I didn’t want to let the secret out.

Costa Brava
1653 Garnet Ave.
San Diego, 92109
858-273-1218
costabravasd.com

European-style smoked fish with garlic sourdough croutons and dill-caper sauce

I have often said that San Diego has a great shortage of restaurants that are actually “on the water.” We do have some, and very good ones, especially in La Jolla, but one really stands out among all the rest and it is located in the very often missed Marina area.

Nestled right next to the historic USS Midway, The Fish Market is one of my favorite places in all of San Diego. It was one of the first places my great friend took me to when I first moved here and I have been in love with it ever since. To me, nowhere is more San Diego than The Fish Market.

The Fish Market offers two different dining experiences. You can chose from the casual downstairs for a mixture of oysters, sushi and fresh filets prepared any way you like and for something a little more composed you can head on up the stairs to the Top of the Market. Executive Chef Michael McDonald prepares a menu that is, in my opinion, the best seafood menu in town. The Seafood Bar offerings ($12.95-$15.95) are astounding, with prawns as big as my fist and a variety of oysters so fresh, you actually can taste the difference.

His creative use of seafood is apparent all over the menu. I love it when chefs mix different proteins with fish. One of the best examples of this is the Seared Sea Scallop ($13.75) appetizer. Large scallops with just the right amount of caramelization come together with crispy sweetbreads. The marriage is brilliant as is the pomegranate port wine syrup.

A lot of time chefs and restaurants can skip over the salad and soup sections, leaving them basic and boring. Not here; Chef McDonald makes the best Clam Chowder ($5.95) in town. Bold statement I know, but it can rival any chowder from Boston, and each time I have it, it brings me right back to my days there.

The entrées float between mesquite grilled and specialties and both sections do not disappoint. Although the salmon is delicious, skip it and try one of the other beautifully prepared dishes. The Pacific Swordfish ($34.95) is a knock-out. A thick steak of fish is beautifully matched with braised short ribs and Brussels sprouts. This was a combination I didn’t see coming, and I’m glad I didn’t duck. The horseradish herb spatzel just ties it all together and soaks up the rich red wine sauce.

Ono has to be one of my all-time favorite fish, and I love that I can get it here. Pacific Ono ($34.50) is cooked to a perfect medium rare and done with some Asian flair. Cha-soba noodles and a mixture of chow mein vegetables are blended with a tangy Thai chili sauce.

One of the most common fish you will find in any restaurant is striped bass. One thing I can probably guarantee is that you won’t find it prepared like this. White truffle oil, kabocha squash risotto and Italian mascarpone all come together in this very rich dish.

If great seafood is not your thing, you can choose one of the many non-fish dishes. Chef McDonald does a great rack of lamb; steaks here are all grilled to the perfect temperatures, and there is even a pasta dish. Varieties are endless but this is a true seafood restaurant, and any seafood lover will be in heaven.

The one drawback to this place, if there is one, is that it can often be loaded with tourists. It is a bit of a trap for them and why wouldn’t it be. The view and food just can’t be beat here and this place is true San Diego.

February is one of the most interesting months of the year. It is, of course, the shortest and changes every four years with the addition of a day. It has Groundhog Day, Presidents Day weekend and Valentine’s Day all wrapped up in 28 (or 29) days.

In recent years, I have noticed that Valentine’s Day has become a true food holiday. Not only is it the day to express your love to your significant other, but the symbolism of food has become such a big part of the day. Restaurants do special menus and it is sometimes impossible to even get a reservation.

Food presents are all the rage and chocolates have got to be the number one item given on Valentine’s Day.

Go into any store and aisle after aisle you will find heart-shaped boxes with the sweet treats inside. Hershey’s, Godiva, Russell Stover and Lindt are just some of the delicious brands you will find. Last year, Americans spent an astonishing $700 million on chocolate for Valentine’s Day.

From the moment chocolate was discovered it was considered to be valuable and decadent. The first little chocolate candies were created back in the 1860s by a little known chocolatier called Cadbury. The company had a vision and was the first to market chocolates in little heart shaped boxes. The idea took off, obviously. Company after company soon followed and a worldwide tradition was born.

These days, not only do you have a plethora of options in the stores, but here in San Diego we have some beautiful chocolate shops to choose from.

Check out Chuao Chocolatier (pronounced chew-WOW) with shops in La Jolla, Del Mar and Encinitas. Two Venezuelan brothers came together and created an artisan chocolate store and are at the top of their game. Try one of their specials such as the Gingerettes or Orangettes.

Eclipse Chocolat is another unique little gem we have here in our city. Nestled on El Cajon Boulevard, they are not only a chocolate house, but they also are a café and offer delectable savory and sweet dishes. They have amazing chocolate themed nights and a knock-out brunch. If you love chocolate, this is one of the best places to try it in so many different ways. The chocolate braised bacon waffle is a no-miss and is something you just don’t find everywhere.

Right in our own backyard we have one of the best additions to Hillcrest. Chocolat Cremerie hugs the corner of 5th and University and offers sweet and savory crepes, creamy gelato and an array of pies, tarts and cakes. Forget the glass of milk here, they have a full bar so you can have a great glass of wine with one of their outstanding chocolate cakes.

If truffles are your thing, you cannot miss the Truffle Lady over in Point Loma. The Elegant Truffle is just that. An unbelievable selection is made fresh daily and any variety you can think of is there. This is a true treat for the one you love. They really just melt in your mouth. If someone gave me a box of these, I’d be in love forever, they are just that good.

I am always telling people to think outside the box. I very often get asked, “Where should I go?” “Where’s the best place to take a date?” “What do you think of that place?” My answers are always the same, try something new. Break the mold and renew your habits.

This year, bring him (or her) a box of something special. Nothing says I love you more than something that was picked out specifically for them. Trust me on this, I guarantee you will be thanked and remembered.

If there is one food that America is definitely known for, it has to be the hamburger. For centuries, we have been consuming them avidly. Just look around, everywhere you turn you can find a new hamburger joint popping up.

It almost seems like the clock has been turned back 50 years – when diners and malt shops were all the rage and your big Saturday night out was to go and get a burger and fries. This is often the case now and I’m not talking about the fast food havens of McDonald’s and Burger King, but new chic burger places, many of which have opened in San Diego.

The history of the hamburger dates back to the 15th century when ground beef was considered a valued delicacy. As the centuries evolved, so did the iconic dish and it was officially named after the town it originated from, Hamburg, Germany.

We didn’t see the “burger” over in the U.S. until the mid 18th and 19th centuries. Brought over by immigrants, different versions appeared as restaurants started to make their own styles. It has been reported that Delmonico’s in New York City was the first non-fast food restaurant to place it on a menu, back in the early 18th century.

As time moved forward, so did the hamburger. Fast food establishments started a rage and revolution that is a multibillion dollar industry spanning the world. Probably the most famous is McDonald’s, who operate an astonishing 33,000 locations worldwide. McDonald’s generates more than $20 billion in revenue each year. Its rival Burger King is not far behind.

The new joints that have popped up around our city aren’t quite seeing those numbers, but they are certainly making an impact on the industry. Burger Lounge is an excellent example. Started here in San Diego, they took the fast food concept and added fresh organic ingredients. All this happens in a hip style setting with mood lighting and contemporary furnishings. They are rapidly expanding with new locations even popping up in Hollywood and Beverly Hills.

Their burgers are freshly made, cooked to order and served with a variety of sauce and topping choices. Healthy salads make an appearance as do alternative options like turkey and veggie burgers. They added the component of beer and wine which has proven to be a huge success.

SmashBurger is quickly coming right up on the heels of Burger Lounge. Taking the same idea, they are bringing in elements of club music and alcohol, not just beer and wine. Using the fast food model in a different way, their chosen décor stays more on the side of traditional, as in an updated McDonald’s with a twist.

Burgers here are all about the quality, but their way of serving them is quite different. They offer two sizes, Smash and Big Smash and give you the option to build your own with a ton of different choices. Unique to them, as well, is that every menu is specifically crafted to reflect the taste and flavors at the location of the city and state.

On a smaller scale, we have our local chain, Crazee Burger. They choose to serve their tasty burgers in a European bistro style. You can sit at their wine bar or grab a local craft brew from the drafts and watch the game that’s playing above.

All in all the competition is definitely on as to who can take the fast food concept and spin it with fresh and healthy ingredients and serve it with fun flair. I have a strong feeling that these places are going to take off like rocket ships.

Think about when McDonald’s and Burger King first opened as rivals. To this day they compete and not only battle it out on the food and quality front, but also on Wall Street. Both are publically traded companies and their stocks have held steady, even in this economic whirlwind we have been in. Their story has to be one of the most famous in history and it looks like it might just be repeating itself.

Union Kitchen & Tap

With so many great eateries right here in our city it is sometimes easy to forget that just north of San Diego there is literally a whole other world of eating experiences. North County houses some of the newest hot spots for restaurants and more and more top San Diego chefs are making their way up there to open bistros and trattoria’s.

One afternoon I decided to make the drive north and discover just what everybody has been talking about. It was to my surprise when I came across an awesome converted space nestling on the historic 101 in Encinitas.

Union Kitchen & Tap is a true ale house by virtue of the beer they purvey, but they go one step further by offering some incredible dishes for brunch, lunch and dinner. Only open since May, they have already put a big culinary stamp on this surfing beach town.

The menu is eclectic and offers all kinds of dishes from flatbreads to salads to full entrées. The burger selection is one of the best in the area, as are the craft beers. You won’t find chicken wings and nachos here. Start with one of the flatbreads for the table; they are big and great to share. The Prosciutto bread ($14) is delectable and unique with a farm egg and burrata topping.

If you are looking to stay on the healthier side, or just crave something lighter, try the Roasted Beet Salad ($12). Fennel, mint and blue cheese all come together to heighten the beets flavor. The maple vinaigrette is interesting and a bold choice, but works perfectly.

Burgers are a true hit here and I’ve tried all of them. My favorite is the Green Eggs & Ham Burger ($13). A perfectly cooked juicy burger is topped by a fried egg and laid with sliced prosciutto, oven roasted tomatoes and pesto.

The entrées here are certainly a surprise and very pleasant ones too. The flavor caliber of these dishes can rival any fine dining restaurant. The UNION Gumbo ($8) is straight from the streets of New Orleans. Chunks of andouille sausage, chicken and green onions all come together with a sauce that is out of this world. Just the right amount of spice, it offers a tang that is both sweet and sour. Mixed with rice this dish is the star.

Following right behind is the classic Fish & Chips ($12). Firm local bass is coated with a stout batter and deep fried to a golden brown. Crispy on the outside, and juicy and flaky inside, every bite that was dipped in the homemade malt aioli was a flavor explosion. I love the stout batter coating on this fish. It really modernized this dish and it goes so well in this place.

With all this great food you need something to wash it all down with and they give you plenty of options. They have a massive variety of local craft beers and offer them in ounces so you really can taste as many as you want and still be able to walk afterward.

If beer isn’t your thing, don’t worry, their crafty cocktail menu is inventive and creative. Classics like mojitos and cosmos are offered with twists of their own mixes. Herbs such as rosemary and thyme make an appearance with infused vodkas and rums. Even the wine list is a step up from what you might find in the area.

Next time you feel like taking a trip up north, make Union Kitchen & Tap a stop on your list. Whether you are there for lunch, dinner or just a drink, it is worth the trip. The friendly staff, the great food and even better drinks will make you want to go back again and again. I know I’m already planning my return.

Bistro West

The thing about growing up on the North County coast was that there were not a lot of great places to eat. There was, of course, a frozen yogurt place, a Pizza Hut and a few coastal cafes, but not much else.

Today, this has all changed and the area is now home to some outstanding restaurants. Here are two of my favorites, which I would like to share with you.

Bistro West

4960 Avenida Encinas, Carlsbad. 760-930-8008, bistrowest.com.

Bistro West, located in Carlsbad, is a perfect place for an upscale dining experience. Executive Chef Martignago, who owns and operates his own one acre farm, gives new meaning to the term farm to fork. His knowledge of wine and cuisine has earned him a place as one of the great chefs of San Diego, like Deborah Scott and Brian Malarkey.

For starters I recommend the Bistro Ahi Tartare or Bruschetta. The seared Ahi salad is simply divine. The Manciata New York Steak Salad, a nice compromise for the waistline, is also delicious. On the tasty but heavier side of things the chicken pot pie, meatloaf or the braised short ribs will leave you well sated.

Pacifica Del Mar

1555 Camino Del Mar, Del Mar. 858-792-0476, pacificadelmar.com.

Pacifica Del Mar, located in the picturesque Del Mar Plaza, is a surf and turf lovers dream come true. Under the creative genius of Executive Chef Mark Bolton this very pleasant restaurant is perfect for any occasion from a first date to a fiftieth anniversary celebration.

I started with the grilled swordfish and it just melted in my mouth. It was served with sweet potato-Dungeness crab hash, sundried tomato-pancetta marmalade and white port butter. Another ocean delight was the Sous Vide Maine Lobster with asparagus, truffled potato croquettes with a lobster sherry reduction.

Until next time. Bon appétit.

insider scoop

Pacifica Del Mar’s sugar spiced salmon

8 servings

Sugar spice

1/2 cup sugar

1 teaspoon dry mustard

Sugar spiced salmon

1/4 teaspoon ground cinnamon

1/4 teaspoon paprika

2 teaspoons unsweetened cocoa powder

1/2 cup chili powder

4 tablespoons ground cumin

1 tablespoon ground black pepper

3 tablespoons kosher salt

Combine all ingredients in a bowl and mix well. (The recipe here makes enough sugar spice to coat 15 to 20 6-ounce salmon filets. Put leftover mix in an airtight container and store in a cool, dark place.)

Mustard sauce

4 tablespoons dry mustard (Coleman’s brand preferred)

4 tablespoons granulated sugar

6 tablespoons warm water

Combine the powdered mustard and sugar in a bowl. Add the warm water and stir to form a smooth, thin paste. (Add more water if a thinner sauce is desired.)

Salmon

3 tablespoons olive oil

8 6-ounce salmon filets

Heat olive oil in a large skillet. Liberally coat one side of each salmon filet with sugar spice. Sear the filets for about two minutes, then turn over and finish cooking the filets to desired doneness. Drizzle mustard sauce over the filets and serve immediately.

Vineyards in the Argentinian wine region of Mendoza

Argentina, the fifth largest wine producing country in the world, typically begins its harvest the first weekend in February. The famed wine harvest festival Vendimia actually begins in January in various locations around the country and then zeroes in on the city of Mendoza. Like many other celebrated wine festivals, these celebrations include religious ceremonies to bless the grapes, sporting events and a lot of wine and merriment on into April. The infamous crowning of the Reina Nacional de la Vendimia also takes place during this time.

Every year the Instituto Nacional de Vitivinicultura (INV), the main government body controlling the wine industry, declares the start date for harvest in a region. Sometimes the harvest season will last all the way through April. What makes Argentina’s harvest more interesting is that exactly when it starts depends on a number of factors. There are systems used in the vineyard, such as high trellises or hail protection that may slow ripening.

Certain climate conditions play a huge factor, and some years growers that may be fearful of late summer hailstorms, will rush their harvest in earlier than would otherwise be ideal. Though there is one rule that holds very true every year: Once the harvest starts, all grapes need to be in within six to eight weeks. A daunting task especially when you consider the different amounts of varietals grown.

Malbec is probably the most known grape to be grown in Argentina. It is a difficult grape to grow but due to Argentina’s warm climate and conditions, the grape does very well. Over the years the country has seen outside influences. The French brought Malbec vines, but also Syrah. The Italians brought vines that they called Bonarda, but also planted their famed Sangoviese. These days the traditional grapes of Cabernet Sauvignon, Merlot, and Chardonnay are being more widely planted.

While white grapes are grown, Torrontés and Chardonnay in particular, Argentina predominantly is a red wine-producing nation. The hot and dry climate is simply better suited to red grapes, although this may not be the case in the future. Growers are looking increasingly further south for good grape-growing land.

Argentina’s wine industry certainly has made a remarkable impact over the last several years. It was really around the ‘90s that the wine world started to see some amazing exports. Up until that time, wines exported were of low quality and mass produced. Some wines are produced specifically to be exported to America and Europe. There are now more than 1,500 wineries in the country and production is at an all-time high.

It is true, however, that Argentina’s best wines are kept in the country. Unfair as it may be, it should just be another reason to take a trip down there.

But I do urge you to try some of the Argentinian wines that are on our shelves. A few tips for buying: Look for single varietal wines; they will be the best quality. It is a law that if a grape is listed on the bottle, 80 percent must be that varietal. This allows you to really taste the grape and the winemaker’s craft.

As another year passes and the 2012 harvest begins, look forward to another great year of wine from Argentina. Head over to your favorite wine store, and pick up a few bottles. And don’t just choose the ever so popular Malbec. Try a white or a grape you never heard of. You will thank me in the end.

With all good wine must come food and Argentina has diverse food just like the United States, especially since they are strongly influenced by Italy and Spain. San Diego has three restaurants featuring the flavors of Argentina with an Argentinian steakhouse scheduled to open in the Gaslamp later this year.

This week I am very excited to recommend Cueva Bar on Adams Avenue near Alabama Street. I had no idea this cute tapas place even existed until last week. A friend of mine, who is a chef from Argentina, actually turned me on to the place and since then I can’t get enough.

Cueva Bar is a family affair, owned and operated by Oz and Joanna Blackaller both of whom designed the menu, cook in the kitchen and wait tables with brother-in-law, Corey. Oz, a native of Mexico, was inspired by the large Argentinian influence in his hometown in Mexico.

I started with the Papa Aplastada, a roasted red potato topped with a green and black olive tapenade ($4). The recipe comes from the southern region of the Andes and I paired it with a Charred Beet Salad, with goat cheese, mixed greens, garlic chips and balsamic dressing. A good Argentinian wine pairing is the Postales Del Fin Del Mundo Sauvignon Blanc Semillon 2009, grown in the fertile soil of Patagonia, ($9 per glass).

I was served Flat Breads with roasted poblano chile peppers with chimichurri, romano and mozzarella cheese ($11). The made to order Empanadas, originally from Spain, are a staple of the Argentinian diet and a specialty of the house. I had the ground beef with onions, hard boiled egg, olives, spices and tomatoes. A very flavorful, yet simple alternative is the spinach and mozzarella ($10). Both the Empanadas and Flat Breads can be paired with a 2008 Del Fin Del Mundo Pinot Noir ($9 per glass).

A unique Sunday brunch is served 10 a.m. to 2 p.m. I enjoyed the bacon stuffed Oatmeal Pancakes. They sound odd, but in reality are quite delicious ($8). The house-made Chicken Tamales with black beans and two eggs were exceptionally good ($10). I paired the brunch with a house-made hibiscus juice mimosa ($5).

Bon appétit.

Cueva Bar
2123 Adams Ave.
San Diego, CA 92116
619-269-6612
cuevabar.com

insider scoop

Papa Aplastada

4 sheets of paper towel to smash the potatoes

4 small red potatoes (not too small)

8 cups cold water

1 cup red wine vinegar

1 teaspoon thyme

1 teaspoon pepper

1 pinch sea salt or kosher salt

4 tablespoons olive tapenade

Olive tapenade

1 cup green olives

1 cup black olives

1/4 cup EVOO

1 teaspoon thyme

1 teaspoon lime zest

Juice of two limes

For potatoes:

Place potatoes in saucepan with water, vinegar and spices. Bring to a boil, reduce heat and cook until tender. Take potatoes out of pan and set aside to cool down.

For tapenade:

Chop olives and place in medium bowl. Add spices, lime zest and lime juice.

Mix and add salt and/or fresh ground pepper to taste.

Preheat oven to 450F. When oven is ready, smash each potato individually, spread 1 tablespoon of tapenade on each potato, place on cookie baking sheet and into the oven for approximately 10 minutes.

Take out of oven (be careful! Don’t get burned) and place individually in a separate plate for each of your guests. Garnish plate with a balsamic reduction, or Cueva’s own red wine reduction. Sprinkle fresh chopped parsley and serve.

La Bastide Chef Barry Coalson and owner Gilles Fougeres

One of the luxuries of living in the Uptown/North Park neighborhoods is that we are surrounded by many fine eateries. You can literally walk out the door to great food and gorgeous company. It is so easy to forget we live in a diverse county with close to three-million residents and a mixture of cultures from around the world. In some neighborhoods, you can walk down the street and taste the spices in the air and experience everything from simple delights to the more exotic.

Restaurant Week offers you foods at a tremendous discount; I have selected a few places outside of the gayborhood to help make your experience as delicious as possible.

La Bastide, located in the bedroom community of Scripps Ranch is a Francophiles dream come true. I highly recommend the Fishermen’s Stew with mussels, shrimps, scallops, salmon and potatoes in a saffron lobster broth with a rouille crouton or the Duck Confit with pommes saladaises and asparagus. I also thoroughly enjoyed the seared foie gras with brandied cherries.

The city of Del Mar inspires romance with its quaint beaches and eateries that offer something for everyone. One of my two choices is Flavor Del Mar, where I recommend the Prime Flat Iron Steak or the Lobster Cavatelli. My second choice is Del Mar Rendezvous, a fantastic Chinese fusion eatery. Exclusive to Restaurant Week is the Shacha Mussel Clay Pot with New Bedford, Maine mussels sautéed with white and green onions in a Taiwanese-style barbecue sauce.

A short journey to the south west is the affluent community of La Jolla, where without doubt there is one of the finest restaurants in the city – Whisknladle on Wall Street. You will love the Grilled Steelhead Trout or the Squid Ink Risotto, homemade ice-cream and the London Burning cocktail. In fact, there is nothing bad on the menu.

If you’re visiting the gayborhood for Restaurant Week, the perfect choice is the Fig Tree Café. For a perfect dinner out at this rustic and urban designed restaurant I recommend the Apple and Brie Salad, Braised Short Ribs and Jidori Chicken. Bon appétit.

insider scoop

Paella

Paella

1 yellow onion, small dice 3 red bell peppers, small dice 1 pound Spanish chorizo, small dice 1 pound calamari, cleaned and cut into slices 2 ounces saffron 1 cup white wine 2 cups white rice 8 cups lobster stock 1/2 pound mussels 2 pounds chicken breast, grilled and diced

In a large pan sauté together the onions, bell peppers and chorizo over medium heat for about 15 minutes until the chorizo is cooked through.

Add calamari, cook an additional 10 minutes and add saffron and white wine. When the wine is cooked out add rice, mix together well and add lobster stock.

Cook about 20 minutes or until paella is almost dry. Add mussels and chicken breast, cover pot. Continue cooking until mussels open, about 5 to 10 minutes. Season with salt and pepper as needed. Serve immediately.

Lobster stock

2 small yellow onions, chopped 2 heads of fennel, chopped 5 cloves of garlic 2 cups tomato paste 5 pounds lobster bodies

In a large saucepan sauté onions, fennel and garlic until translucent, about 10 minutes. Add tomato paste, lobster bodies and enough water to cover lobster. Mix well and cook over medium heat. Be careful not to burn the bottom and stir often. Bring to a boil and cook for 30 minutes. Strain and reserve for later use.

Way back in 1992, two great New York restaurateurs got together to create something very simple. No one knew that 20 years later it would be a national and international phenomenon, spanning over 26 major cities. This year we celebrate the 20th anniversary of Restaurant Week, and boy we couldn’t be any happier.

The history of Restaurant Week is one that a lot of people do not know. When Tim Zagat, of the famed Zagat Guide, and late restaurateur Joe Baum got together to create this idea, it was a simple goodwill gesture to the 15,000 reporters coming to New York City to cover the Democratic National Convention. It originally was just a four day event and thought to be a huge short-term money loser but both Tim and Joe thought of the long-term PR benefit for New York and the industry itself.

These days, Restaurant Week is celebrated all over the world. A staggering 26 top cities across the globe now participate every year. It is done twice a year, in January and July, and spans the entire week.

So what makes Restaurant Week so fantastic? Customers love it because it gives them a chance to experience some of their city’s best restaurants for a fraction of the price. It’s great for restaurants, too, because they get to expose what they do to a group of people that probably would never have gone to that restaurant before.

Originally, the cost for the three course prix fixe menu was the same as the year. So for instance when it started in 1992, the cost was $19.92. This went on for years, well into the next decade. Now, although still very moderate pricing is offered, most menu prices range anywhere from $30 to $40.

Another reason people love Restaurant Week is that they know exactly how much they are going to spend. By having a prix fixe menu, diners know ahead of time what to expect in cost.

Now some diners, like me, will tend to add on to my Restaurant Week menu with some à la carte items. Keep in mind however, that drinks, taxes and tips are not included. Remember, although your menu isn’t at full retail, your tip should be.

I urge you all to go out this week and enjoy this event as it really has become a way the industry says thank you. Operationally, it is one of the toughest weeks a restaurant will experience – they are working three times as hard and longer, for three times less profit.

For more information and to get a listing of which restaurants are participating in San Diego, go to restaurantweeksd.com. Make reservations now as you will need them, especially for the more popular restaurants. Remember too, that most will do lunch and dinner, so if you can’t get into the one you want for dinner, try it for lunch.

There is one food that defines the United States like no other. Not even the classic apple pie can compete with … the hamburger. With thousands of variations, this American favorite is adored by us and by people throughout the world.

So, where are the most delectable burgers in town? Here’s part one of a rundown on the best meat between two buns.

Brazen BBQ Smokehouse and Bar

Brazen’s tasty and juicy Smokehouse Burger ($8.99) is a certified Angus beef patty seasoned with their Outlaw rub, topped with cheddar cheese, smoked bacon, roasted tomato, B.R.A.G. BBQ sauce and tobacco onions. Honorable mention goes to their Bread Pudding topped with Bourbon sauce – it’s the best you’ll find in town!

Big Kitchen Café

No one does it like Judy – The Beauty on Duty at the Big Kitchen in Golden Hill, famous for her selections of tofu burgers, veggie burgers, Germaine’s ghetto burger and one of my all time favorite’s the Hilo Burger ($10.75). This delight is an all beef patty with chopped bacon, fresh grilled pineapple, jack cheese and BBQ sauce.

Boomerangs Gourmet Burger Joint

This is a build your own burger joint and I had way too many options to choose from! Finally, I built an all natural Angus beef patty, prepared medium rare, and stuffed it with gorgonzola, bacon, garlic, jalapeños, habanero ketchup and jalapeno mustard. It’s naughty, but very, very nice. ($9)

Shakespeare Pub and Grille

It is rumored that the British are not known for their cuisine, but I strongly disagree. British fare is no nonsense meat, chicken and roasted yummy goodness. The Big Ben Burger ($7.25) is a half pound beef patty with blue or cheddar cheese, sautéed mushrooms, grilled onions, lettuce, tomato, mayo and HP Sauce. Add English chips and a good pint and you have the makings of a great afternoon.

Lotus Café Hillcrest or Encinitas

For you health nuts the Gandhi Burger ($6.95) is your passport to pleasure. A delicious vegetable patty on a whole wheat bun, lettuce, tomato, sprouts and Thousand Island dressing.

As the legendary drink of the elite, Champagne is the undisputed standard for sparkling wine. It is invigorating – even erotic. Champagne’s subtle bubbles and crisp flavor excite passion. From Winston Churchill to the British Royal Family; at the White House and in the homes of Hollywood’s royalty; this wine, from the northeast region of France, is ubiquitous.

Unlike any other wine, Champagne – the official drink of New Year’s Eve – has established its appellation as a brand name synonymous with prestige – and the highest prices.

Not to take away from Spanish Cava and Italian Prosecco, or the Californian and Australian products, Champagne is the championship title holder in the world of sparkling wines. Ironically, France’s Champagne region produces less than 10 percent of wine from this category. And yes, it is true, Champagne can only be called Champagne if it comes from Champagne, otherwise it is just sparkling wine.

The Champagne region lies northeast of Paris. It is centered around the small towns of Reims and Epernay and from its earliest history, has been at the crossroads of major trade routes. It is an area that is blessed with great prosperity and, amazingly, its wine history can be traced back to the 5th century (though sparkling wines came later).

The wine itself is made of three grapes: Chardonnay, Pinot Noir and Pinot Meunier. Big, structured wines are never produced in Champagne; it is a region that strictly produces sparkling wine. Almost all Champagne is white, even though two-thirds of it is made from black grapes which produce red wines. When the red grapes are picked, they must be pressed rapidly, using a specific procedure, to prevent the color running from the grape skins. This is the main reason mechanical harvesters are banned in Champagne.

Take care when buying Champagne; there’s an appropriate selection for every dish and every occasion. Almost no other wine has such a broad range. Each Champagne producer bestows their cuvée with its own unique character.

You’ll find some that are fruity and flowery, fresh and mature, sweet and very dry. Of course, there are good and bad, fine and ordinary, expensive and cheap varieties too. There are rules to remember when choosing a Champagne.

First, learn the terms and what they mean. For example, the labeling of Brut is the indication that the Champagne will be dry. It will be lively, fresh and makes a delicious aperitif. Sec on the other hand, although meaning dry, is not. These wines will be a tad sweeter and should be drunk after dinner or later in the evening as a digestive. Both Brut and Sec Champagnes can be found anywhere and are generally at reasonable prices.

Learn what you like and where it comes from, then branch out to the next level – a move that will also mean increasing your budget. Made strictly from Chardonnay grapes with more structure and balance, Blanc de Blancs are most prestigious. They’re great with shellfish and fish. For something with more “meat” and blatant fruitiness, try a Blanc de Noir, made from Pinot Noir and Meunier black grapes.

This New Year’s Eve, pick up a Rosé or a Cuvée Prestige. Both are nearly always long matured wines from an outstanding vintage, some of which have legendary reputations and prices to match.

For many people the holidays mean spending money on our nearest and dearest. But if you’re anything like me, you also want to help people with challenges such as poverty, illness, wounds from military combat, breast cancer and AIDS.

For wine lovers, I have two perfect suggestions to help spread cheer and place money in the coffers of the needy.

One Hope Wines not only has beautiful flavors to add to your gift list but, most assuredly, has a cause worthy of support. My personal choices for your holiday gift-giving are the following.

2009 Onehope California Merlot for $18.99 with $3 donated per bottle to fight AIDS – onehopewine.com.

J. Lohr Vineyards. I deeply regret that I never had a chance to meet the first lady of J. Lohr Vineyards, Carol Waldorf Lohr. My very good friends had the privilege of meeting Carol Lohr on several occasions; they told me she was a beautiful person inside and out. In her honor the purchase of any bottle of J. Lohr Vineyards wine helps provide 500 mammograms for women on a yearly basis. The proceeds of J. Lohr Carol’s Vineyards Sauvignon Blanc and Cabernet Sauvignon are donated to the National Breast Cancer Foundation. $40 per bottle – jlohr.com.

Another perfect gift for the holidays is chocolate. Jer’s Chocolates, located in Solana Beach, is also giving back this holiday season. The gourmet chocolate company is donating $5 from the sale of each holiday gift box to the Jacobs & Cushman San Diego Food Bank.

As part of the Jer’s Cares community give-back program, the sale of each holiday gift box will enable the San Diego Food Bank to provide 15 meals to hungry San Diegans. Each box is packed with eleven pieces of milk, dark and white chocolate-covered peanut butter truffles.

To purchase a holiday gift box, visit jers.com or call 1-800-540-7265.

If none of these suggestions work for you I believe in supporting our local retail shops. For the personal touch for a holiday wine gift Uptowns own Serge Chable, the new owner of The Wine Lover, can help you make the perfect choice for the wine snob in your life – thewinelover.com.

insider scoop

Champagne buying guide

To make it easier for your holiday selections, The Insider has put together a brief cheat sheet of flavor profiles of some of the popular Champagnes you will see at the store. Cheers!

Veuve Clicquot

Aromatic, with fine fruit

Laurent-Perrier

Complex, fruity tones and a bit lively

Piper-Heidsieck

Classic and well balanced

Taittinger

Fruity with a good mouth feel

Moët & Chandon

Straight and very consistent

Louis Roederer

Fine fruit that is balanced and elegant

Pol Roger

Complex aroma and harmonious elegance

Pommery

Winey and fresh fruitiness

Krug

Full of finesse, a true classic

India is one of the largest and most populous countries in the world. Not surprisingly, it boasts an immense diversity of cuisines. India is larger than the whole of Europe, excluding Russia, and consists of 17 different states; five major faiths; and 15 major languages. An astonishing 1,500 dialects exist throughout the continent. For epicurious sojourners, a trans-Indian voyage is less a trip across the highways, byways and waterways of the world’s largest democracy than an adventure across India’s “foodways.”

India is a nation where foods differ from each of its 17 states as much as the foods from various countries in Europe. Geography is the main cause of India’s vast sublimity of dining differences. India has a wide range of climates – from the snowy Himalayas to the coconut palms of the tropical south – and the indigenous foods vary because of the weather.

Ancient history plays a huge part in all this too. Like those of the Middle East and China, India’s divergent civilizations’ traditions extend far back in time. Each civilization created its own cuisine and each led the next into a food revolution. Influences from neighboring areas also played a large part in Indian cuisine and its culinary immigration.

Moghul cuisine is probably the most important of all the cuisines in India, especially in the north. Moghul is the Indian version of Mongol. The Mongol empire was by far the greatest force in Asia in the middle ages. One enormous part of this empire included Afghanistan, much of Persia and the northern end of the Indian subcontinent. The highly refined and beautiful Persian dishes drew culinary inspiration into India and the cuisine was further developed and embellished.

Important categories of dishes which have Moghul origin include pilafs, kebabs, tandoor dishes and samosas. Rich dishes with almonds and pistachios are likely to be of Moghul descent as are sweet dishes flavored with saffron.

There is also the Portuguese influence to be taken into account as an important part of the development of Indian food. Goa, now part of India, was a Portuguese possession for 450 years. During this period its culture was an interesting mixture of Latin influences with its Muslim religion. The importance of the east-west trade conducted through Goa was reflected in the Goan food ways. This created an interesting blend of Portuguese and Indian cookery. The best example of this is probably Vindaloo, which was originally a pork stew imported from Portugal but “Indianized” by the addition of various spices.

Although there are various versions of cuisines throughout the country, there are some common factors. The main component of the meal is cereal (grains such as rice and oats), with savory dishes added as accompaniments and to provide flavor. Lentils and vegetables are also important. Spices – especially ginger and garlic – are used everywhere. The use of dairy products such as yogurt and ghee is also a prominent feature throughout the continent.

In Indian curries, as opposed to curries from South East Asia, the typical mixture is a blend of roasted and ground spices. Although, not set in stone, most you will find consist of coriander (which is the seed that grows cilantro), cumin, mustard seed, black pepper, fenugreek and turmeric. Some will add additions of cinnamon, cloves and cardamom.

When branching out and trying different cuisines from around the world, do so with an open mind. There will be some things you don’t like and others that you will crave, and remember, as with Asian restaurants, no two Indian restaurants will be the same.

Many restaurants will try and boast their food is authentic and that the flavors will transport you to far away lands; many of them, however, will fall short upon critical analysis.

However, there are some that can accomplish this seeming impossible task. There is nothing more special than going out for a night of dining and drinking and walking into a restaurant to find yourself in a far away mystical place.

Royal India is in the Gaslamp. Upon entering, the gracious and attentive staff become your tour guides to this magical place, owned and operated by the award-winning Kambo brothers. Rated the best Indian restaurant the last five years in a row by San Diego Magazine, and rated one of the most romantic restaurants, Royal India is fit for the “royals” of our world.

It’s impossible to miss the awards that adorn the walls next to the hand-carved mahogany bar. Lone diners are welcome to sit at the bar and soak up some Indian culture and consume some very well mixed drinks.

The décor is, of course, imported from India and includes an indoor silent waterfall, crystal chandeliers and archways that are exact replicas of the Lal Qil’ah Fort Palace in New Delhi.

The cuisine is regional to the area of Punjab where you will find rich fertile valleys and fruit trees galore. This is the motherland of India.

Last Sunday, I dined at the Royal India with a group of friends.

The first items to reach the table were our beverages – hand-shaken works of art. The Mango Martini, made from imported Indian mangos, vodka with a lime and orange garnish. There is also no comparison to the Royal India Mojito. Indian sugar, cane rum, crushed mint and lime. It is by far the best I have ever tasted and I urge you to try one and compare it to your existing favorite.

Owner Sam Kambo suggested I try the Dal Shorba soup made from lentils, garlic, herbs and spices. The soup is delicious and a perfect way to start your meal.

Next on the menu were the vegetable samosas served with tamarind and cilantro mint chutney. You can compare it to a stuffed puff pastry, and it is the perfect item to split if you just want soup and a flavorful side.

Dinner consisted of Chicken Tikka Masala – clay roasted boneless chicken cooked in a silky tomato curry with herbs and spices. Very aromatic and rich in taste, $18.

My personal favorite is the Royal Lamb Malai made from lamb slow-cooked for more than eight hours in a clay pot, creamed curry, cashews, almond paste, nuts and raisins. This dish was originally reserved for Indian royalty or a Rani like myself, $21.

The next item to arrive was the Bengan Bhartha – eggplant roasted in a clay oven, cooked in onions, garlic, tomatoes and ginger, $15. This dish has a perfect flavor combination and is the number one choice by vegetarians.

If you have indulged in hot spicy curry I encourage you to try the Rusmalai soft Indian cheese made from boiling milk and by adding vinegar to the pot; the milk then becomes small balls of cheese which is then strained. The cheese balls are then placed back in to a mix of hot milk, pistachios and sugar syrup to infuse the flavors. The dish is served cold to cool off the tongue, hot from red curry and spices, $10. I plan to weasel the intricacies of the recipe for you in the future.

Royal India
329 Market Street
San Diego, CA 92101
619-269-9999
royalindia.com />

insider scoop

1 tsp olive oil

1 small onion, chopped

1 tbs minced peeled fresh ginger

1 tsp each of mustard seeds and coriander

1/2 tsp each of cumin, turmeric

1 13 1/2-ounce can unsweetened coconut milk

12 uncooked large shrimp, peeled

2 tbs chopped fresh cilantro

2 serrano chilies (optional)

Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add all spices and sauté 1 minute. Add chilies if you are using them and sauté 2 minutes. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper. Serve with a side of rice and your favorite vegetable side.

insider scoop

1 1/2 cups ripe mango cubes

1 cup curd/yogurt

1 tbs sugar or 2 tbs honey

1/2 cup water

1/2 cup crushed ice cubes

mint leaves for garnish

Whip together in a blender for one minute. Serve chilled, garnish with mint leaves.

Everyone is always looking for fun stocking stuffers. This year, go the gourmet route instead of giving batteries and hair gel. From chocolates to olive oil, there is something out there for everyone. This week I compiled a list of ten great items to stuff in the stocking of your culinary enthusiast.

1 Seaport Oil and Vinegars fresh fruit olive oils. You can’t go wrong with any of them; pick up some vinegars too.

2 A wheel or wedge of top quality cheese such as a smoked cheddar or peppered pecorino. Venissimo will have exactly what you crave, and with two locations to make it easy for you.

3 Gourmet Spices. Any good cook will appreciate a bit of saffron in their stocking. You can find these anywhere from Whole Foods to Crate and Barrel.

4 Chocolate Truffles. Go see the “Truffle Lady” at the Elegant Truffle in Point Loma. The varieties are endless.

5 A fruit preserve or interesting spread. Stonewallkitchen.com is the place to go, but order early so they arrive on time for Christmas morning.

6 Specialty coffee and tea. Pannakin offers multiple varieties of each. A great gift for any coffee and tea lover.

7 A bag or can of their favorite nuts. You can find gourmet nuts just about everywhere these days. They are inexpensive and everyone loves them.

8 A prepackage mixture for baking. The French Gourmet in La Jolla has put together some great ones for scones and muffins.

9 Smoked and dried meat. For carnivores, smoked meats can be a great little surprise. These days you can find elk, boar and venison and have them delivered right to your door.

10 Hot Sauce. With hundreds and hundreds of varieties and varying heat degrees, picking one or two might be a bit hard.

Bleu Bohéme brings Paris to Kensington.

The word bistro can mean many different things depending on where you are in the world. In Paris the streets are lined with them and they are some of the city’s best restaurants. New York City offers a more stylish take with most located in neighborhoods like Soho and Chelsea. In San Diego, we add our own casual flair to those that are in our town.

Here in San Diego, in the posh neighborhood of Kensington, there is a little corner restaurant that defines the word bistro from its menu to its atmosphere. Bleu Bohéme hits with its rustic French décor, but still offers that bohemian country style. Tall candles line the walls with dark wooden tables, making you think you’ve entered into a dark wine cellar. It offers a romantic feel, and will rival Hyacinth Bucket’s famous candle light suppers. It is a great place to linger with the one you love.

One of my favorite parts of this restaurant are the large chalk board menu’s hanging in the bar. Written in French, the menu is broken into La Tradition, La Saison, and Le Menu du Jour. Wines are listed on a board behind the bar and change frequently. The whole feel really makes you think you are sitting on the Left Bank in Paris.

Chef Ken Irvine has designed several menus that really give the diner some options. The dinner menu itself is quite large and very ambitious with loads of Les Petit Plats (appetizers) and Les Grand Plats (entrées). Bleu Bohéme is probably one of the only places left in San Diego where you can order Escargots ($12.95), and on a recent visit I splurged and ordered the classic dish. Uniquely prepared with tomatoes and chick peas, it was different although I felt the escargots really didn’t get the chance to shine.

For all you bacon lovers out there, the Gnocchi à la Parisienne ($12.95) is prepared with Brussels sprouts and beautiful chunks of smoked duck bacon. The Bisque de Homard ($11.50) is made with just the right amount of sherry, brandy and cream. It melts in your mouth. The Salade Lyonnaise ($10.50) is the best in town. A perfectly poached egg comes atop a bed of bitter friseé and is dressed with just the right amount of Dijon dressing. I could eat it every day.

As with any good French bistro, Les Moules Frites should be a staple. Here, they are not only a staple, they are the star. Prepared eight different ways and offered as an appetizer or entrée, they are the no-miss on the menu. I believe I have had almost every version, but the one that sticks with me the most is the gorgeous Saffranées au Fenouil ($14.95/$21.95). A steaming bowl of mussels comes to your table with salty fries and as you dig into the briny shellfish, you are hit with flavors of deep saffron and fennel bulbs; an amazing combination.

The wine list is decent here with about a hundred bottles to choose from, but I felt quality and price point didn’t match.

So when you get that craving to be transported into the French world, head over to Bleu Bohéme; sit at the bar with friends; grab a table in the front for a quick bite; or linger in the dining room for romance over candle light. No matter where you end up, you’re in for a Parisian treat. The only thing missing from your evening will be a stroll to La Tour Eiffel.

REVIEW
Bleu Bohéme
4090 Adams Ave., San Diego 92116
619-255-4167
bleuboheme.com

The Dinner for Two is huge.

This week, following the Insider’s bistro theme, I want to share with you two great bistro-style eateries. Let’s start with one of the cooler places people drive past and never notice in Hillcrest/Mission Hills, and that is the Mediterranean Café on West Washington Street. Check out the increasingly popular Insider Scoop box for the second bistro-style eatery. It’s the star on top of the Eiffel Tower of this edition of the Insider.

But I digress; back to the Mediterranean Café. For whatever reason, people seem to miss this great little bistro. I have speculated the crowds from Sushi Deli draw your eyes away, since it is located in the middle of the block.

For $20, they offer the Dinner for Two, consisting of pita bread, a huge Greek salad, hummus, falafel, tabouli, dolma feta, rice, gyros, chicken kabob and beef kabob – or they have a vegetarian option. You can be assured you will have enough food for lunch, and possibly dinner the next day.

This very simple café is very clean with friendly service and outstanding food. They have a modest, but good, selection of beer and wine, chosen to complement the Italian, Lebanese and Greek regional cuisine.

This is also a great place for dessert. They feature Greek coffee for $2.25, an excellent Key Lime Pie, Chocolate Mousse or Cheese Cake – a great deal for $3.25.

Mediterranean Café
112 West Washington Street
San Diego 92103
619-298-7738
medi-cafe.com

insider scoop

Voyou is a wonderful, modern-style French bistro. By modern I mean chic, cozy, sexy and trendy. The bar area has recently been remodeled, and if you have visited in the past it is worth a second look. On Friday last, I joined a small group of chefs there and we had a total blast. The proprietors hail from Brittany, France bringing their educated palate for wine with them.

Voyou has a full liquor license serving premium well drinks at terrific prices; the menu is modest, but clever. I had the Pork Shank ($16) with tomato, carrot and celery sauce and Yukon Gold mashed potato. It was a decent size, and for once I did not crave anything after it, except of course a few more drinks. The meat was tender and fell off the bone, and the carrot and celery sauce is certainly an acquired taste, but one that I love. Their signature dish is the Goat Cheese Almond Tart for $7. I have not tried it but I have been told it’s yummy; as two beautiful women visiting from New York said, “It’s to die for.”

Voyou Wine Bar
3696 5th Ave.
San Diego 92103
619-297-9720
voyousd.com />

The Inn at the Park restaurants serve up some very creative dishes.

The $6 million renovation of the historic Inn at the Park Hotel will bring with it certain menu changes at the hotel’s two restaurants.

The Top of the Park Penthouse Restaurant serves up San Diego’s best panoramic views of the city, harbor and Balboa Park and under the watchful eye of Executive Chef Tony Wilhelm and Executive Sous Chef Brad Hightow new and extensive lunch and dinner menus.

As a side note, I must admit that I am biased when it comes to Chef Wilhelm, as he always approaches his work in the spirit of food as a creation.

A very inexpensive lunch menu is available and some of my favorite choices include the Pulled Pork Sandwich ($12), Hearts of Romaine Caesar Salad ($10) and, of course, the Fish and Chips ($12).

The Burrata Caprese is a tasty plate with creamy burrata cheese, heirloom tomatoes in halves with a balsamic reduction made from 24-year-old balsamic vinegar ($11). The dish is excellent and my only complaint is that it could be a tad larger.

Ahi Nicoise Salad ($15) with sashimi grade ahi, balsamic reduction, a poached egg and tomato olive relish is excellent in its presentation and delicious in taste.

One of my favorite cities is Baltimore, Md., famous for its blue crab; if you love the blue in the taste of a cake you will certainly enjoy Chef Hightow’s Crab Cake for $23.

Onto the dinner menu at 525 Inn at the Park and the main courses. The entrées all around were very good to excellent and the must-try is the Pork Duo ($21). The espresso rubbed pork belly and brined pork loin dish is very complex in flavor. I was thrown off, however, by the polenta. I would have preferred mashed potatoes or roasted parsnips as the texture caught me off-guard, but the flavor was good. The foie gras infused hollandaise is an acquired taste and adds richness to the dish. I would order this dish again, but caution those of you who prefer simple flavors to consider another entrée

The Pan Sea Scallops ($25) were absolutely delightful. Three large scallops over a bed of saffron risotto with a balsamic reduction and roasted red pepper sabayon, they are highly recommended.

The true surprise was an insane sounding concoction of sashimi and foie gras – “Foieahi” Sashimi – and it is simply beautiful on the palate. So, if you wish to indulge the senses with sight and taste this dish is for you ($13).

Dessert was a genuine treat. We were served a trio of decadence with the Housemade Tiramisu ($7), the Housemade Banana Cheesecake ($8) – which will bring out the ape in any man – and the chocolate ice-cream Brownie Sundae for Two ($9).

At this time the décor is white table linen with excellent, excellent service. Then there is Jersey Girl and Paul – witty funny bartenders with a very large fan club. They make nights at the Inn a bit brighter and gay. If you love live music, the Inn at Park will never let you down with a variety of local talent like Andy Anderson, Nathan Frye, Tommy Gannon, Kenny Ard and Janice Edwards who will be playing at my wedding, soon as I meet someone. Any takers? Until next time. Bon appétit!

insider scoop

Amid intermittent rains, hundreds of wineries came to pour and show their best juice last weekend at the San Diego Bay Wine and Food Festival. Local chefs and a few guest chefs were also on hand, dishing out some of their favorite treats.

The weekend actually began last Wednesday with a private tasting at Eden. Obscure varietals of all kinds were around, with no Chardonnay or Cabernet in sight and the wines poured freely.

Seminars and classes on wine and food were offered each day (and evening). Friday afternoon gave the public a chance to pick the brains of some of the best sommelier’s around, as they held tastings on Champagne and Spanish wines.

One of the highlights of the festival every year is the private-reserve tasting and silent auction. Held this year at the San Diego Air and Space museum, the evening was full of glasses, which themselves were full of rarely poured wines.

If three days of drinking wine every night didn’t stop them, festival goers went on to the grand tasting – a spectacular event held on the Embarcadero. This year it was a bit cold, but with more than 150 wineries and chefs galore, it was an afternoon of good food, fun and fine wine. That’s my kind of weather.

I have memories from my childhood of my mother and father getting up at the crack of dawn Thanksgiving Day to make sure the turkey got in the oven on time. Marinated with butter and herbs, it seemed to cook for hours and hours – filling the house with that classic Thanksgiving smell.

Looking back, oh how the turkey has changed. The simple stuffing of breadcrumbs and butter has become a thing of the past.

Rubs of all kinds have appeared on the Turkey Day scene; and they can range anywhere from Cajun Creole to French gourmet in taste and style. The days of simple bread-and-sausage stuffing has made way for modern day recipes. Dates, figs, raisins and nuts make for a sweeter taste, while truffles, pancetta, and foie gras bring to the table a decadent and rich style.

These days, it’s all about being creative and taking risks. Use clementines instead of oranges, grapefruits instead of lemons. Make an herbed butter with thyme, sage and rosemary instead of using just the plain condiment. Deep frying is still the trend of the day and it seems that every store is selling fryers. Grilling, rotisserie, brining and poaching have taken the place of the very standard oven roasting. Recipes of all kinds can be found online, in foodie magazines and even on chef’s Web sites.

In some households and restaurants, chef’s are moving away from turkey altogether. Capon and hen have moved into the starring role of the dinner table. Different and flavorful, they can be a bit difficult to work with, so if you are just entering the ring of holiday cooking, I’d stick with the traditional bird until you have mastered the craft.

One thing this year I must urge everyone to try, regardless of your culinary ability: Go to one of our many local farms and buy a fresh turkey. The difference is telling, and you will thank me afterward. You don’t need to go and pick out a live Tom, but a turkey that is fresh and ready to go will make a world of difference in flavor and moistness of the meat.

The great thing about all this turkey evolution is that every year you can do something different. Your guests will never get bored.

So, if you are braving the holiday in the kitchen this year, try something new and create your own tradition. One of the best Web sites for all your Thanksgiving ideas is epicurious.com. Check it out; they have hundreds of ideas and recipes like the one in this issue.

It’s five in the morning and I must rise to stuff a bird.

I could have been in Mexico or Palm Springs. Instead I committed to preparing Thanksgiving dinner for a bunch of people I really can’t believe I’m related to, including Aunt Norma’s scary son who reminds me of Damien from The Omen. They will undoubtedly caravan with them some weird dishes that will totally destroy my diet and nullify my workout regimen.

If cooking Thanksgiving dinner for your relatives just isn’t going to fly this year, never fear; this city’s got some great places you can shuffle off to with your entire familial brood. In true Restaurant Insider style, San Diego LGBT Weekly (i.e., yours truly) has comprised a list of options we hope you’ll be thankful for.

(Note: On the off chance you wait until the last minute, and my suggestions are booked solid try Opentable.com, as they will have last-minute availability for some of the best cuisine in town.)

Café 21 Gaslamp District

750 Fifth Ave.

San Diego 92101

619-795 0721

Prix fixe menu $35- $45 per person

Café 21 has long been hailed as one of San Diego’s best restaurants, under the clever direction of Chef Lela Javadov who is a shining example of art on a plate.

Chef Javadov has created the perfect holiday meal. These and more will be available to share with your chosen loved ones: Pumpkin soup, holiday meatloaf, involtini, sage roasted turkey, salads, roasted garlic mashed potatoes, honey mustard glaze carrots, pork loin, three bean cassoulet and crème brûlée for dessert.

Inn at the Park Restaurant and Piano Bar

525 Spruce Street.

San Diego 92103

619-291-0999

innattheparkdinning.com

Prix fixe $36 per person; 12 and under $18 per child

Shell Vacations Resorts newly acquired Inn at the Park, under the watchful eye of Executive Chef Tony Wilhelm and Executive Sous Chef Brad Hightow, will be preparing their famous Thanksgiving feast. I was an invited guest two Thanksgivings past, and what a wonderful night it was. This year’s menu will include traditional favorites with Chef Wilhelm’s creative twist. Some of the menu options to tempt your palate include: Roast prime rib, oven roasted turkey platter, pork loin, brown sugar glazed salmon, butternut squash and apple bisque, ham hock and lentil soup and spinach and duck confit salad.

Argyle Steakhouse Carlsbad California

7447 Batiquitos Drive

Carlsbad 92011

760-603-6908

Buffet 11 a.m.-3 p.m. $85 per person; children $21-$42

Chef Kurtis Habecker is well known for his culinary skills. A buffet will be offered from 11a.m. to 3 p.m. which will feature the holiday favorite of hot and cold seafood, dessert bar and other culinary delights that will be revealed on the day; this chef shares no secrets. The steak house will be off the menu with cuts starting at $25 or the traditional turkey dinner at $38 per plate.

Pala Casino Spa and Resort North County

Choices Buffet

Oak Room Steak House

11154 Hwy. 76 Pala 92059

877-946-7252

$36 or $28.40 with Pala Privileges Card

Pala is comprised of ten restaurants all under the direction of Executive Chef Robert Camerota, former Bon Appetit magazine Chef of the Year. Both Choices Buffet and The Oak Room are excellent for Thanksgiving dinner. Choices will be offering an all-you-can-eat buffet complete with turkey, king crab, made to order steaks and chops and more than 80 holiday desserts to choose from.

For upscale dining, The Oak Room will be featuring lobster, steak and an intimate dining experience.

Two insider tips: Choices has a lovely weekend brunch that you can enjoy any time of year if you are unable to make the Thanksgiving feast. Also, if you aren’t finding your craving at the buffet please ask one of the chefs; if that item is anywhere within the premises they will be happy to prepare it for you.

Tobey’s 19^th Hole Restaurant

2600 Golf Course Drive

San Diego 92102

619-234-5921

Thanksgiving lunch till 3 p.m.

$8-10 per person

For the last seventy-six years the Tobey family has been serving some of the best comfort food at an unbeatable price. Hidden away at the Balboa Park Golf Course it is one of San Diego’s incognito gems complete with an amazing view of downtown and the San Diego Bay. A traditional Thanksgiving meal will be served to accompany the view.

In this time of tradition and giving thanks we seek to have an environment conducive to the love and comfort associated with the season and I hope these few suggestions will be able to guide you in your quest for a memorable holiday.

insider scoop

1/3 cup coarse kosher salt

12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit, wrapped, chilled

20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for turkey stock

2 large onions, quartered

1/2 cup unsalted butter, room temp.

1 teaspoon freshly ground black pepper

6 cups (or more) low-salt chicken broth, divided

Rub salt and clementine peel together in bowl. Sprinkle seasoned salt in cavities of turkey. Place turkey in roasting pan. Reserve two teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight.

Rinse turkey thoroughly inside and out; pat dry. Rinse roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature one hour.

Set rack at lowest position in oven and preheat to 375°. Tuck turkey wing tips under. Cut six clementines into quarters (reserve remaining clementines for another use). Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with one teaspoon pepper and reserved two teaspoons clementine salt. Pour three cups chicken broth into pan.

Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350°. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°. Baste occasionally with pan juices, adding more broth to maintain liquid level. Cover loosely with foil if browning too quickly. Roast about 3 hours and 45 minutes. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes.

Visit LGBTweekly.com for the perfect gravy recipe.

International foods at your doorstep. // PHOTO: SanDiegoFoodFinds.com

Through the years, I have been fortunate to travel the world. My goal in life is to get to as many countries as I can. Nothing is more thrilling for me than to deplane and be greeted by a culture different than the American one I know so well.

Asia also offers something similar to Europe with the mélange of cultures, and happens to be the largest of all the continents. Ancient beliefs of religion and spirituality are still practiced to this day, and taken very seriously. Food is regional, and yes, you can tell the difference between Thai, Chinese and Korean dishes. Although their names maybe similar, each offer their own unique flavor and the preparations differ vastly.

Throughout the world, no matter where you are, food and the celebration of it is profound. You have areas that differ so much that you can tell immediately; others make you think where you are and where you have come from. It is amazing to see how all the same ingredients are available all over the world, but the use of such ingredients seem to reveal their birthplace.

Galangal, Fish Sauce, Tamarind are classic staples in Asian cuisine. Butter, cream, deep rooted organ meats as the heart and liver are used throughout the provinces of Europe. While over in America, despite the fact that we are known for having more fast food restaurants than anywhere in the world, we use our coastal bounties to create apple pies, clam chowders, jambalayas and the best barbecue. We have even created a cuisine within a cuisine with the emergence of the California cuisine.

In San Diego, as well as in many cities, we have the best of all worlds. Every neighborhood is a perfect example of this; you can see it just by walking down our streets. It is one of the most fortunate aspects of living in America.

I always tell my friends to branch out and try something new. How boring is it to go to the same place over and over. I equate it to seeing the same movie fifteen to twenty times. After a while you get to know all the words.

Restaurants are the same. Everyone tells a story, has a plot, main characters and brings something different to the table. We see some succeed with awards and accolades, while others flop right from their release.

I encourage everyone to take a walk on Friday night down University Avenue and stop into a world of culture that is unfamiliar to you. Believe me, it is a lot cheaper than a plane ticket to Bangkok.

Having to take medications for high cholesterol has become quite the norm. From the age of 20, doctors warned me of dangerously high cholesterol. And yes, it’s all bad and not good cholesterol.

At 30, my physician recommended Dr. Dean Ornish’s Program for Reversing Heart Disease. In this trailblazing treatise based on years of critically acclaimed research, we learn that diet, exercise and mental health consistently result in a rapid reversal of plaque build-up in the coronary arteries that surround the heart. So with less plaque, there is less likelihood of a heart attack by 40.

At nearly 50, now, I live a healthy, physically active life – one free of expensive cholesterol-reducing drugs. Two other books worth skimming are T. Colin Campbell’s The China Study and Caldwell B. Esselstyn Jr.’s Prevent and Reverse Heart Disease.

So what is it about flax seed oil that is so beneficial? It is high in oils containing omega-3 and omega-6 fatty acids. These are low in saturated fats and high in mono- and polyunsaturated fats. These oils (1) reduce the cholesterol carried in the blood and (2) increase the good to bad cholesterol ratio.

Good flax seed oil is best obtained in the refrigerated sections of health food stores. A few spoons of the bitter oil can be added to things like spaghetti sauce, Texas chili or even curried veggies with no negative change in flavor. Put the oil in hot foods, but never cook with it.

Because flax seed oil is bitter, it is more difficult to use as salad oil. A tasty compromise is to use sweet balsamic vinegar with spices to offset the bitter aftertaste. On top of a quickly prepared chopped salad, this dressing provides a rich flavor and adds years to our good health. Enjoy!

hanz on thriving

Chopped salad

1/4 cored green cabbage

1/8 cored red cabbage

Chop cabbage strips at a right angle.

2 medium carrots

1-2 sweet apples

Juice of 1/2 – 1 lemon

Chop cabbage into roughly 1/4 inch squares. Set chopped cabbage aside for mixing. Use a coarse cheese grater to grate carrots and add to chopped cabbage. Core, but do not peel apple(s) and chop up into fine pieces. Add to the chopped salad and toss with lemon juice to keep the cut apple from turning brown.

There are many other ingredients that may be added to taste: radish, jicama, tomatoes, avocado, celery, green onion, red pepper, etc.

Balsamic and flax seed oil dressing

1/4 cup flax seed oil

1/4 cup balsamic vinegar

1 tablespoon Trader Joe’s 21 Seasoning Salute

Add the Seasoning to the vinegar. Shake and add the flax seed oil. Refrigerate dressing for at least one hour before serving.