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WORLD FARE: A young gun fires at 608 Restaurant

October 26, 2016 mgardiner

According 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 … [Read more...]

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

MEDIA: Interview of Davin Waite on FOOD FOR THOUGHT (KNSJ)

June 15, 2016 mgardiner

From interviewee to co-interviewer.  Keith Langhorn, Mercy Baron and I interview Chef Davin Waite of the Wrench & Rodent Seabasstropub and The Whet Noodle in Oceanside.  This is the first of our two part interview with topics ranging Davin's beginnings as a sushi chef, the … [Read more...]

Asia, California, Fine Dining, Japan, San Diego, Slow Food, USA, Video Cyclops Farms, Davin Waite, Keith Langhorn, KNSJ, Luke Girling, Mercy Barron, Sushi, Whet Noodle, Wrench & Rodent

FOODIE FEST ENCINITAS: How to Build a Whet Noodle.

March 29, 2016 mgardiner

The idea of a high-end organic, sustainable farm playing the roll of “muse” to a high-end Chef is hardly anything new or newsworthy. But it is not for those perfect vegetables or gorgeous fruits that Chef Davin Waite of The Whet Noodle and Wrench and Rodent Seabasstropub (1813 … [Read more...]

Americas, Asia, California, Commentary, History, Styles, Etc., Japan, Publications, Regional American Cuisine, San Diego, Slow Food, USA Broccoli, Broccoli stems, Cyclops Farms, Davin Waite, Luke Girling, Nasturtiums, Ramps, Sashimi, Seabasstropub, Spam, Spam Masumbi Beet Benedict, Sushi, Whet Noodle, Wrench & Rodent, Yellowtail

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