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Beyond Laab 2

WORLD FARE: The Taste of a New Generation

By mgardiner | December 20, 2019

Nearly 85 million Americans eat fast food on any given day, and as of 2016 we averaged 55.6 pounds of beef a year. Given apprehensions about the environmental and health impacts of red meat, there’s plenty of reason to be interested in the new generations of plant-based “meats” like the Beyond Burger and Impossible Foods. […]

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Glazed Black Cod at Animae

WORLD FARE: Delicious Opulence at Animae

By mgardiner | November 22, 2019

I was suspicious of Animae (969 Pacific Highway, Downtown). The cross-cultural Asian fusion concept seemed so very 20 years ago, and not necessarily in a good way. We’d been there before, as had Brian Malarkey with Burlap. Did we really need to do go there again? Then I took one step into the place and it […]

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Chicken, Pork and Vietnamese Sausage Pork Spring Rolls at Goi Cuon

WORLD FARE: Different ways to roll at Goi Cuon

By mgardiner | July 23, 2019

Mention “spring rolls” and most locals will immediately think of the familiar shrimp and pork varieties served as appetizers at pho restaurants all over town. But gỏi cuốn—“spring rolls” in Vietnamese—isn’t so much a single dish as they are a whole class of dishes. And Goi Cuon (420 Robinson Ave.), a new strip mall eatery in Hillcrest, is […]

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Confit of Sturgeon with Kaluga Queen Caviar and Sauce Vermouth at Addison

WORLD FARE: A tale of opulence and restraint at Addison

By mgardiner | July 16, 2019

In the run-up to Michelin’s California Guide, there was a lot of local speculation about whether Addison Restaurant (5200 Grand Del Mar Way) would be awarded one of Michelin’s coveted stars. Some skeptics thought it (and San Diego) would be shut out altogether. Others predicted Michelin would hand out stars like candy. Read more at http://sdcitybeat.com/food-drink/the-world-fare/a-tale-of-opulence-and-restraint-at-addison/  

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Lobster Tallarines with Lobster Mole, Tomato Jam and Mexican Crema at Animalon

WORLD FARE: Excellence under the arbor at Animalón

By mgardiner | July 4, 2019

In July 2013, I wrote, “the best restaurant in our region may not be in San Diego… it may not even be in this country.” At that time, I was referring to Javier Plascencia’s Misión 19 in Tijuana. Now, though, it may not even be the best restaurant in Plascencia’s empire. And this is not because of […]

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More San Diego CityBeat articles

It’s not Chopped: Risotto of Mushrooms, Peas and Tomato Confit

By mgardiner | February 16, 2017

For at least one full generation, American views on food – particularly “good” food – have been shaped by Food Network. From Emeril Live and Iron Chef America to Chopped, our ideas of how to cook and our culinary aspirations have been captured by these shows, their catch-phrases and “rules.” Who, amongst those of a […]

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MODERN KOSHER: Cookbook Cover Reveal

By mgardiner | July 7, 2020

I am thrilled to finally reveal the cover of my cookbook, MODERN KOSHER: Global Flavors, New Traditions. The book is scheduled for release by Rizzoli New York on September 8, 2020. It may seem that working on this with all that’s been happening in the world would have been challenging but it’s given me something […]

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More L'Chaim San Diego Magazine articles

More News articles

SAN DIEGO UNION-TRIBUNE: How Bánh Mì Stacks Up

By mgardiner | April 1, 2020

According to legend the sandwich was invented in England in 1762 when John Montagu, Fourth Earl of Sandwich, demanded his valet bring him salt beef between two slices of bread. His idea was simple: he wanted to dine without pausing his all-night poker session or, perhaps worse, soil the cards. Others, so it is said, […]

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Beyond Laab 2

WORLD FARE: The Taste of a New Generation

By mgardiner | December 20, 2019

Nearly 85 million Americans eat fast food on any given day, and as of 2016 we averaged 55.6 pounds of beef a year. Given apprehensions about the environmental and health impacts of red meat, there’s plenty of reason to be interested in the new generations of plant-based “meats” like the Beyond Burger and Impossible Foods. […]

Read More
Chicken Terrine 5

RECIPE: It’s not Chopped Liver – Chicken Liver Terrine

By mgardiner | February 28, 2017

    French cuisine seems, at first blush, a long way from kosher cuisine. Butter never seems very far from the meat, and both pork and shellfish feature prominently. Nowhere, perhaps, does French cuisine seem likely to be less kosher than when it comes to charcuterie. But chicken liver terrine puts the lie to that. […]

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Risotto of Mushrooms, Peas and Tomato Confit 2

It’s not Chopped: Risotto of Mushrooms, Peas and Tomato Confit

By mgardiner | February 16, 2017

For at least one full generation, American views on food – particularly “good” food – have been shaped by Food Network. From Emeril Live and Iron Chef America to Chopped, our ideas of how to cook and our culinary aspirations have been captured by these shows, their catch-phrases and “rules.” Who, amongst those of a […]

Read More
tiradito-of-escolar-with-roasted-beet-and-corn-13

The Beautiful Bastard Stepchild of Ceviche & Sashimi: Tiradito of Escolar with Roasted Beet and Corn

By mgardiner | November 17, 2016

 I might not have put Peruvian cuisine on my short list of the world’s great cuisines; at least not until I looked at the closest thing there is to on official list of such things: The San Pellegrino World’s 50 Best Restaurants. Three of The World’s 50 Best are in Lima: Central (4), Maido (13) […]

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More Recipes

MODERN KOSHER: Cookbook Cover Reveal

By mgardiner | July 7, 2020

I am thrilled to finally reveal the cover of my cookbook, MODERN KOSHER: Global Flavors, New Traditions. The book is scheduled for release by Rizzoli New York on September 8, 2020. It may seem that working on this with all that’s been happening in the world would have been challenging but it’s given me something […]

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MODERN KOSHER: Cookbook Cover Reveal

By mgardiner | July 7, 2020

I am thrilled to finally reveal the cover of my cookbook, MODERN KOSHER: Global Flavors, New Traditions. The book is scheduled for release by Rizzoli New York on September 8, 2020. It may seem that working on this with all that’s been happening in the world would have been challenging but it’s given me something […]

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More Asia articles

More Mexico articles

AoS Promo Mosaic S2 E4-5

THE ART OF SPOONING: The Brigade Marches On (Season 2, Episodes 4 and 5)

By mgardiner | April 4, 2019

In Episodes 4 and 5 of Season 2 of The Art of Spooning Podcast, Michael and Jack talk with James Montejano and Evan Cruz about the “traditional” organization of professional kitchens into “Brigades” and its relevance — if any — today. Audio for part 1 (Episode 4) of “The Brigade Marches On” is  now available at […]

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FOOD TANK SUMMIT: Farming for a Better Food System

By mgardiner | December 6, 2018

Last month — on November 14 — I had the opportunity to participate in two panels as part of the inaugural San Diego Food Tank Summit. I moderated the second of the two:  “Farming for a Better Food System.” The footage of that panel is below (it starts at about 1:37).  I’d love to hear your […]

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Michael and Sheen discuss the legacy of the late, great Café Japengo with two of its many prominent alumni- PROMO 34-35 - Chefs Davin Waite and Anthony Pascale 4

THE ART OF SPOONING: The Long Legacy of Cafe Japengo (Episodes 34 and 35)

By mgardiner | September 27, 2018

In Episodes 34 and 35 of The Art of Spooning podcast, Michael and Sheen discuss the legacy of the late, great Cafe Japengo with two of its many prominent alumni: Chefs Davin Waite and Anthony Pascale. Audio for Part 1 is available  at the following links:  iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-34-the-long-legacy-of-cafe-japengo-part-1 RSS: http://feeds.feedburner.com/TheArtOfSpooning Audio for Part 2 is available  at the following […]

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Ep032ZorroBlancoYZorroNegroDoTheValleFoodAndWineFest

THE ART OF SPOONING: Zorro Blanco y Zorro Negro do the Valle Food & Wine Fest, Part 1 now available

By mgardiner | September 7, 2018

In Episode 32 – Zorro Blanco y Zorro Negro do the Valle Food & Wine Fest, Part 1 — Michael and Sheen talk with Fernando Gaxiola and Andrew Spurgin about the Valle Food & Wine Fest and more.  It’s now available at the following links. iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-32-zorro-blanco-y-zorro-negro-do-the-valle-food-wine-fest-part-1 RSS: http://feeds.feedburner.com/TheArtOfSpooning

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Video Still of Ep 30-31

ART OF SPOONING: El Sabor de “Sabor de Baja” (Episode 31 and video for Episodes 30 and 31)

By mgardiner | August 15, 2018

In Episodes 30 and 31 of The Art of Spooning Podcast — El Sabor de “Sabor de Baja“ — Michael and Sheen talk with Chef Bo Bendana Sein, founder of the Sabor de Baja Festival in Rosarito Beach and Mad Hungry Woman blogger (and serial Sabor de Baja judge), Anita Lau. The audio for Episode 31 (Episode […]

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Michael, Drew, Scott and Sheen

THE ART OF SPOONING: Seven Days in the Valle de Guadalupe…all in Two Half Hours (Ep. 20-21 and Video)

By mgardiner | May 9, 2018

In Episodes 20 and 21 of The Art of Spooning podcast — Seven Days in the Valle de Guadalupe…all in Two Half Hours — Michael and Sheen discuss the Valle de Guadalupe, Baja California and the new cuisine of Baja with W. Scott Koenig and Drew M. Deckman *   *   * The audio for Episode 20 […]

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THE ART OF SPOONING: Episode 19 (What’s The Difference Between The Taj Mahal And Teotihuacan?)

By mgardiner | April 28, 2018

In Episode 19 of THE ART OF SPOONING Podcast — What’s The Difference Between The Taj Mahal And Teotihuacan? — Michael and Sheen discuss the parallels between Mexican and Indian cuisines with Isabel Cruz of Isabel’s Cantina in Pacific Beach and Saransh Oberoi of Masala Street in La Jolla. For the Audio: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-19-whats-the-difference-between-the-taj-mahal-and-teotihuacan-part-2 RSS: http://feeds.feedburner.com/TheArtOfSpooning The […]

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Promo - E 16-17

THE ART OF SPOONING: Episode 17, Part II (and VIDEO) of “The Men of Meat”

By mgardiner | April 13, 2018

Here is the second part of “The Men of Meat,” Michael and Sheen’s discussion with San Diego’s reigning kings of pork and beef – Hanis Cavin and Daniel Barron. The Podcast audio is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-17-the-men-of-meat-part-2 RSS: http://feeds.feedburner.com/TheArtOfSpooning The video version of the BOTH Episodes 16 and 17 is available here:  The video […]

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Michael, Hanis, Daniel and Sheen

THE ART OF SPOONING: Episode 16, Part I of “The Men of Meat”

By mgardiner | April 4, 2018

In Episode 16, Part I of “The Mean of Meat,” Michael and Sheen talk to San Diego’s reigning kings of pork and beef – Hanis Cavin and Daniel Barron – about all things carnivorous.The episode is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-16-the-men-of-meat-part-1 RSS: http://feeds.feedburner.com/TheArtOfSpooning

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THE ART OF SPOONING: Poke and Ceviche: Dishes or Concepts? (Part 1, Episode 14)

By mgardiner | March 28, 2018

Episode 14 – Poke And Ceviche: Dishes Or Concepts, Part 1 is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-14-poke-and-ceviche-dishes-or-concepts-part-1 RSS: http://feeds.feedburner.com/TheArtOfSpooning Let us know what you think!

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THE ART OF SPOONING: The Yesterday, Today & Tomorrow of Farm-to-Table (Episodes 12-13)

By mgardiner | March 15, 2018

Luke Girling’s got a farm. Coral Fodor Strong’s got a table or two. Who better for Michael and Sheen to ask about the past, present and future of the Farm-to-Table movement than these two? Episode 12 – The Yesterday, Today & Tomorrow of Farm-to-Table, Part 1 is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-12-the-yesterday-today-tomorrow-of-farm-to-table RSS: http://feeds.feedburner.com/TheArtOfSpooning […]

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Episodes 8-9 A Fishmonger's Summit

THE ART OF SPOONING: A Fishmongers’ Summit (Episodes 8 and 9) with Tommy Gomes and Frankie Terzoli

By mgardiner | February 19, 2018

Tommy Gomes is San Diego’s longtime fishmonger and Frankie Terzoli runs Fishmonger’s Market & Seafood Bar. So what does it actually mean to be a “fishmonger.” It — and many other questions — are ones Michael and Sheen explore on Episodes 8 and 9 of The Art of Spooning Podcast. Episode 8 – A Fishmonger’s […]

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THE ART OF SPOONING: Facebook Live Recording on Tuesday, December 12 at 10:00 a.m.

By mgardiner | December 11, 2017

It’s the return of Mercy Baron as Michael and Sheen interview the Kansas City Master BBQ Judge and grill master Billy Joyce, a soon-to-be BBQ Competition circuit contestant. The fun starts tomorrow on Facebook Live on (for now) my Facebook page:  https://www.facebook.com/michael.gardiner.790 Come be a part of the show!

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Talkin' Malarkey Part 1 Pic

THE ART OF SPOONING: Talkin’ Malarkey, Parts I and II

By mgardiner | December 7, 2017

They say that “Spooning Leads to Forking” and they may be right. But The Foodie Whisperer and I have a different take on the fine Art of Spooning and bring it to you weekly by delving into the corners – bright and dark – of today’s food scene from the business of food to the […]

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Michael, Mercy, DJ and Anthony hamming it up

ALL FORKED UP PODCAST (S1E14): The impending Pinoying of ethnic cuisine in America

By mgardiner | September 19, 2017

Mercy and Michael interview D.J. Tangalin of Bivouac Ciderworks and Anthony Sinsay of Jsix about the rich history of Filipino cuisine, the consensus “America’s Next Big Food Trend.” Check out our 14th episode at: iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-14-the-impending-pinoying-of-ethnic-cuisine-in-america FeedBurner: http://feeds.feedburner.com/allForkedUp

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Michael, Mercy, Trish and Jeff

ALL FORKED UP PODCAST (S1E13): Farm-to-Fork Restaurant Week

By mgardiner | September 12, 2017

Mercy and Michael interview Jeff Rossman of Terra, Bunz and the California Restaurant Association and Trish Watlington of The Red Door and San Diego Farm-to-Fork Week all about Restaurant Week and the Farm-to-Fork Week. The audio is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-13-farm-to-fork-restaurant-week FeedBurner: http://feeds.feedburner.com/allForkedUp The video is available at the following link: YouTube:  https://youtu.be/AY4wM4GovLU

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Michael, Mercy, Jayne and Nick

ALL FORKED UP (VIDEO): What Puts the “GAS” in Gastropub? (S1E11)

By mgardiner | August 3, 2017

Here is the video from the eleventh ALL FORKED UP PODCAST.  Mercy and Michael interview Jayne Battle, the mastermind behind Jayne’s Gastropub, and MasterChef semi-finalist Nick Nappi of Bar One about gastropubs, sports bars and what they mean in today’s San Diego food scene. See the Episode on YouTube at https://youtu.be/fsq6K6AwazY  

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Michael, Mercy, Ruth and Karl

ALL FORKED UP PODCAST: Cooking Up Some Good (S1E9)

By mgardiner | July 10, 2017

Mercy and Michael interview Ruth Henricks of Special Delivery and Karl Prohaska of Kitchens for Good about the world of cooking for charities. Check it out at these links: iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-9-cooking-up-some-good RSS: http://feeds.feedburner.com/allForkedUp Make sure to check out:  http://www.BaronsBBQBeat/com.

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Michael, Mercy, Matt Gordon and Terryl Gavre

ALL FORKED UP: So You Wanna Open a Restaurant? (S1E8)

By mgardiner | June 26, 2017

Mercy and Michael interview Terryl Gavre and Matt Gordon what happens after asking the question:  “So you wanna open a restaurant?”  For the answers tune in from one of the following links: SoundCloud: https://soundcloud.com/user-46485143/episode-8-so-you-wanna-open-a-restaurant RSS: http://feeds.feedburner.com/allforkedup iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2

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Michael, Mercy, Matt Gordon and Terryl Gavre

ALL FORKED UP: Where Have All The Line Cooks Gone? (S1E7)

By mgardiner | June 13, 2017

  Where Have All The Line Cooks Gone? That’s the question Mercy and Michael ask as they interview Chefs Phillip Ian Esteban and Mia Sailing about the difficulty of finding qualified, willing candidates for Back-of-the-House positions in the San Diego restaurant market. iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 RSS: http://specialtyproducenetwork.azurewebsites.net/episode-07-where-have-all-the-line-cooks-gone/ SoundCloud: https://soundcloud.com/user-46485143/where-have-all-the-line-cooks-gone Make sure to check out:  http://www.BaronsBBQBeat/com.

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