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ALL FORKED UP PODCAST: What Puts the “GAS” in Gastropub? (Attempt #2)

August 10, 2017 mgardiner

It would have been GREAT the first time, last week, but the technical gremlins (and my vintage) got in the way.  So, here is the CORRECT video from last Tuesday's podcast featuring guests Jayne Battle, the mastermind behind Jayne’s Gastropub, and MasterChef semi-finalist Nick … [Read more...]

ALL FORKED UP, Americas, Europe, North America, Other, Publications, Regional American Cuisine, UK, USA All Forked Up, All Forked Up Podcast, Bar One, Gastropub, Jayne Battle, Jaynes Gastropub, macarons masterchef, Masterchef, Nick Nappi, Sports Bar, Sports Bars

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

August 3, 2017 mgardiner

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 … [Read more...]

ALL FORKED UP, Culinary History, Europe, Europe, History, Styles, Etc., Media, Podcast, Travel, UK, Video All Forked Up, All Forked Up Podcast, Bar One, BarOne, Gastropub, Izakaya, Jayne Battle, Jaynes Gastropub, Masterchef, Mercy Baron, Michael Gardiner, Nick Nappi, Pub

WORLD FARE: With Pop Pie, San Diego joins the British Commonwealth

November 23, 2016 mgardiner

To Americans, especially as Thanksgiving nears, pie means pumpkin, pecan or apple. In Britain and many of its former colonies, pie brings to mind a world of robust, savory offerings. Pop Pie Co. (4404 Park Boulevard) in University Heights aims to get us in touch with our inner … [Read more...]

Americas, By Region, Comfort Food, Culinary History, Europe, History, Styles, Etc., Publications, Restaurant Reviews, San Diego CityBeat, The World Fare, UK Britain, British Empire, chicken pot pie, colonies, pies, Pop Pie Co., pot pies, San Diego CityBeat, savory pies, steak & ale, sweet pies, veggie curry, World Fare

BADASS KOSHER: Marrow Beans and Bones

August 16, 2016 mgardiner

This is a celebration of cuts of meat, innards, and extremities that are more often forgotten or discarded in today’s kitchen; it would seem disingenuous to the animal not to make the most of the whole beast: there is a set of delights, textural and flavorsome, which lie beyond … [Read more...]

Americas, Baja, BajaMed/New Cuisine of Baja, Comfort Food, Culinary History, Europe, Fine Dining, History, Styles, Etc., Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Mexico, North America, Publications, Recipes, Slow Food, UK, USA Anthony Bourdain, Badass Kosher, Cilantro-Chile Gremolata, Fergus Henderson, L'Chaim San Diego Magazine, Marrow Beans and Bones, Nose to Tail Eating: A Kind of British Cooking, Pink Pickled Onions, St. John

WORLD FARE: S&M on the menu in Hillcrest

February 16, 2016 MAG Leave a Comment

Consider the saying: "It does what it says on the label.” It started as an advertising slogan and evolved into a British expression observing—with a whiff of sarcasm and touch of irony— that the goods inside the package performed as advertised, albeit perhaps no more. That … [Read more...]

By Region, Europe, Other, Publications, Regional American Cuisine, Restaurant Reviews, Reviews, San Diego, San Diego CityBeat, The World Fare, UK, USA alligator, Hillcrest, Meat, offal, Pig's ear, S&M, San Diego restaurants, Sausage, Scott Slater, Slater's 50/50, wagyu, wild boar

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