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WORLD FARE: A young gun fires at 608 Restaurant

October 26, 2016 mgardiner

soy-braised-prime-short-rib-panang-curry-maitake-fingerling-broccolini-mustard-greensAccording to Gordon Ramsay, “Cooking today is a young man’s game.” But is cheffing? Ordinarily it takes over a decade to climb the back-of-the-house ladder. At the front of a pack of young gun local chefs, though, stands 26-year-old Willie Eick of 608 Restaurant (608 Mission Ave.) in Oceanside. At the core of Eick’s game are creativity, passion and courage, but also a mature respect for his ingredients.

Read more at http://sdcitybeat.com/article-17945-A-young-gun-fires-at-608-Restaurant.html

soft-egg-potato-espuma-potato-chips-norinade-seaweeds scallop-ricotta-whey-butter-mustard-greens roasted-cyclops-farms-vegetables-2 608-restaurant bone-marrow-and-shrimp-ceviche beet-salad-strawberry-almond-beet-variations-goat-cheese-sorrel-vinaigrette

Americas, California, Fine Dining, History, Styles, Etc., North America, Publications, Regional American Cuisine, San Diego CityBeat, Slow Food, The World Fare, USA 608 Restaurant, Cyclops Farms, Espuma, Luke Girling, Panang Curry, Potato, San Diego CityBeat, sea scallops with ricotta whey butter and mustard greens, Short Rib, Soft Egg, Willy Eick, World Fare

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