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This meat looks geological. Like lovely, delicious geodes. In the refrigerated case, huge racks of Brandt Beef just lay there at Ranch45—have been laying for a while (40 days, says one tag). When meat is dry-aged like this, it begins to look prehistoric and unlocks a whole new universe of flavors. Excess moisture is drawn out of the meat over time,…
 
This is not your average parenting podcast. San Diego Magazine sets out to explore what modern day parenting really looks like in a post pandemic San Diego. This biweekly podcast will pull the curtain back on San Diego's top chefs, designers, community activists and more to have an honest conversation about the ways home, mental health, spiritualit…
 
Claudette Zepeda is a powerhouse matriarch and culinary creative currently serving as a food and beverage consultant. This San Diego-based chef is known for her fearless culinary style and bold approach to regional Mexican cuisine. In her role as Consulting Chef of VAGA located in San Diego's North County, Zepeda oversees its creative vision, autho…
 
Bibi Fell is a plaintiff trial lawyer, primarily practicing in the areas of catastrophic personal injury and wrongful death, and is a member of the American Board of Trial Advocates (ABOTA). Membership is extended by invitation-only to lawyers who have demonstrated extensive trial experience, civility and professionalism. In 2018, Bibi was one of t…
 
Shellie Baxter started Our Genetic Legacy (OGL) in 2018 in response to her frustration with the lack of recognition and the disenfranchisement of BIPOC Americans in American history. OGL creates projects that expose and publish lost family legacies of BIPOC Americans in order to diversify, correct and expand the current history of the United States…
 
Sholom Ber Solomon is an internet sensation with 311k followers on Instagram. He shot to fame during the pandemic and his Instagram page focuses on playing dress-up and having fun with his two daughters, Zoe and Olivia. His content is unconventional in all of the best ways and he breaks the barriers of fatherhood by dressing up with his daughters a…
 
Over the weekend of Saturday 28th and Sunday 29th May, at the Doubletree By Hilton Hotel in Bristol, Lawless Comic Con celebrated the great and good of the British comics scene, both from back in the day of the inception of 2000AD and beyond, right up to the new breed putting out comics today.On Sunday morning, Leonard Sultana (An Englishman In San…
 
Over the weekend of Saturday 28th and Sunday 29th June, at the Doubletree By Hilton Hotel in Bristol, Lawless Comic Con celebrated the great and good of the British comics scene, both from back in the day of the inception of 2000AD and beyond, right up to the new breed putting out comics today.On Sunday morning, Leonard Sultana (An Englishman In Sa…
 
The birria flatbread at Stone World Bistro & Gardens is one of those dishes that’s gone in minutes. On this podcast, we huddle around it. Poke at it. Demolish it with chef Israel Ortiz. It’s the kickoff of our new video series with Stone, which will highlight a few local restaurants and our favorite dishes that their cooks and chefs and food people…
 
We’ve been here for two weeks and I’d like to stay another thirty. I’ve brought my overnight bag and a note from my wife. Gonna make my case. We’re at Park Hyatt Aviara, a 200-acre resort, one of the classic San Diego properties built far above a wetland preserve in Carlsbad. The ocean is right over there. We’re sitting at a long dining table in Po…
 
This is a fun one. I’ve known Richard Blais for a long while, and we tend to bring the best stories out of each other. Like golf foraging. When most of us lose our golf balls in the bushes, we venture into the brush and come out with scrapes and a handful of profanities. When chef Richard Blais sucks at golf, he goes into the brush and comes out wi…
 
During the day, Michael Vera cooks at standout Pacific Beach restaurant, The Fishery. In his off time, he grows delicious bacteria.The words mold or fungus may not make your mouth water, but they should. They’re the gateways to fermentation, which gives us bread, coffee, miso, chocolate, beer, kimchi, wine, cheese, soy sauce, other forms of dear-go…
 
Uploaded in association with Tripwire MagazineEsteemed comics art archivist, editor and all-round industry legend Scott Dunbier has, like so many of us, been horrified by the atrocities being undertaken by Russian forces as the invasion of Ukraine continues.The images of Ukrainian refugees fleeing the attacks have moved Scott to call on his not-uni…
 
I must stop talking about the cabbage. I won’t shut up about it. So I figured if I brought chef William Eick to talk me through it, it will resolve my lingering emotional fixation on what is one of the best dishes I’ve eaten in a very long time.Eick opened Matsu about six months ago. It’s a minimalist ode to modern Japanese cuisine. He’s been a tal…
 
It is, finally, open. Almost. When Grand Ole BBQ y Asado shut down its North Park location for renovation, it was supposed to be for a couple of months. That was three years ago. In the interim, we had a pandemic. But now it’s been fully redone. It’s ready to open, soon as the last health inspections pass. This is big news because, well, Grand Ole …
 
In 2004, Jon Bautista made his mom cry. She spontaneously wept when he told the family he’d enrolled in culinary school. To be fair, in the same breath he also broke the news that he’d dropped out of the undergrad program at SDSU to do so. Parents have news thresholds, and hers was breached.“This was before Top Chef,” he says. “She just said, ‘You’…
 
I’m not sure how many stages of coping there are, but when Greg Hess told his wife and family they were moving to San Diego to start one of the first “nano breweries” in the country—I’d bet they ran through most, if not all of them. Probably added one or two. Harris’ brother, Mike, had the idea in 2010 to go even smaller than a microbrewery. Launch…
 
I’m suspended fourteen stories above San Diego Bay. I am being dangled over the edge of a cliff made of metal. I smell vaguely of quality craft beer. I am an offering to the gods of amusement. Questioning life choices, my emotional state in that jittery nook between joy and terror. Just hanging there, looking directly down, wondering how good latch…
 
Kelli Crosson bid her time, put in the work, earned this. The California native cooked alongside Jeff Jackson for 11 years at AR Valentien as his chef de cuisine (the iconic restaurant’s second in charge). Starting at The Lodge at Torrey Pines over 20 years ago, Jackson was the one of the earliest and brightest stars of San Diego’s food scene—doing…
 
As a young girl growing up on a farm in San Diego County, Lan Thai’s dad would hand her shrimp shells from that night’s dinner and tell her, “Go feed the trees.” Lan was too young to understand why, but she did. The trees grew gaudy with fruit. Years later, as she was becoming a chef and diving deeper into the nutritive and health properties of foo…
 
Why does brunch feel so good in all the right parts of your soul? It is redemptively irresponsible. It’s breakfast, if breakfast were better. If your weekend was a pinball game, brunch is that bonus ball. You’re not really sure what you did to deserve it, but it’s extending your play time, so—hey there, little bonus ball. Anyway, point is, our annu…
 
The iconic Mister A’s is being sold (don’t worry, it’s not going anywhere, and this is a good story). Last week, we talked with Bertrand Hug—the restaurateur of restaurateurs, the don of dining and longtime steward of the rooftop restaurant—about why he chose to sell to his right-hand man. Today on the podcast, we have the man himself, Ryan Thorson…
 
Atiim “Tee” Smith is now one of the promising young cooks at one of the city’s better restaurants, Cucina Enoteca. He started his kitchen career a few years ago at Water Grill, also worked at Jake’s Del Mar. It’s quite a positive development because, in 2014, he was facing 64 years to life in prison. Smith turned his own life around, a success of h…
 
Absinthe sure got pigeonholed. We are all aware that within 15 minutes of drinking it, you speak in tongues, dictating the next great American novel onto the bar napkin. Another 30 minutes, and you descend into madness. Such a mythologized spirit, the drink of long-dead poets and thinkers and ascenders and descenders. And now it has its own restaur…
 
Ted Lasso is the hero we need and America’s de facto life coach, but he needs to fix himself when it comes to tea. It is finally taking off in U.S. culture, at least partially because consumers are looking for healthier drinks and are increasingly sober-curious. Sure it took a while. Ever since they threw the king’s stash into the Boston Harbor, co…
 
Wait, what? Longtime writer and person on TV Troy Johnson and his wife Claire have become the new majority owners of San Diego Magazine. When did this happen? How did this happen? Are writers allowed to own things? In this special edition of “Happy Half Hour,” David demands some answers. He interviews Troy and Claire and asks them all the major que…
 
Welcome back to the Happy Half Hour! This week’s special guest is Mike Minor, the new executive chef at The Marine Room in La Jolla. The Marine Room has been one of the city’s most iconic restaurants since its opening in 1941, and Mike will be filling the shoes of Bernard Guillas, who put his French twist on the restaurant’s seafood fare for the pa…
 
Welcome back to the Happy Half Hour! This week, we’re chatting with Rachel Shemirani, senior vice president at Barons Market. Barons is a gourmet grocery store that was founded by a local family in Point Loma and has nine locations in San Diego and Riverside. Rachel's father, Joe, started the business in the early ’90s because he couldn’t find an o…
 
s09e04 LAKES FESTIVAL 2021* ORIGINALLY LIVESTREAMED, Sunday 17th October 2021 *Catch the full livestream as it goes out live by being a Patreon supporter of the channel: www.patreon.com/EnglishmanSDCCWow - it really does feel like comic cons are fully back with a vengeance, with MCM Comic Con London kicking off next weekend at the ExCel Centre, gue…
 
Welcome back to the Happy Half Hour! We're excited to have chef William Bradley of Addison back on the show. In case you missed it, Addison was recently elevated from one Michelin star to two a few weeks ago, for the 2021 Michelin Guide California. We had William on the show in January, and he’s back to talk about what this latest award means for t…
 
s09e03 - NEW YORK COMIC CON 2021* ORIGINALLY LIVESTREAMED, Sunday 10th October 2021 *Catch the full livestream as it goes out live by being a Patreon supporter of the channel: www.patreon.com/EnglishmanSDCCIt's finally here! Possibly the largest con in North America since lockdown is up and running - Sunday will be day four of ReedPOP's New York Co…
 
Welcome back to the Happy Half Hour! This week we’re excited to welcome Saman Javid, who is now leading the kitchen at La Jolla’s iconic George’s at the Cove. Saman is from the Bay Area, and he started his culinary career working at Fork in Marin County and B Restaurant in Oakland. He then moved to New York City, where he was sous chef at the accla…
 
s09e02 - MARK SEARBY* ORIGINALLY LIVESTREAMED, Sunday 3rd October 2021 *Catch the full livestream as it goes out live by being a Patreon supporter of the channel: www.patreon.com/EnglishmanSDCCIt wouldn't be Talkin' Con without a chat with the one and only Mark Searby, pop culture aficionado, film critic extraordinaire and Al Pacino expert. Mark jo…
 
Welcome back to the Happy Half Hour! This week our special guest is David Contreras Curiel of Karina’s Mexican Seafood, a San Diego institution that is celebrating its 40th anniversary this week. David and his siblings are leading the family business that his parents started back in Spring Valley in 1981, and he shares with us the story of Karina’s…
 
s09e01 - WE’RE BACK! / SI MYERS of Meanwhile... In Coventry Comic Festival* ORIGINALLY LIVESTREAMED, Sunday 26th September 2021 *Catch the full livestream as it goes out live by being a Patreon supporter of the channel: www.patreon.com/EnglishmanSDCCWell, it’s been a long time time coming - but we can finally say, “It’s Sunday, it’s 6pm and it’s Ta…
 
Welcome back to the Happy Half Hour! This week our special guest was requested by listeners, and we’re excited to have him on the show: Kory Stetina, owner of Kindred in South Park. Kindred is a vegan restaurant and bar with a heavy metal vibe that opened in 2015, and it's regularly been named both a critic’s and readers’ pick for Best Vegan Restau…
 
Welcome back to the Happy Half Hour! We’re back after a short Labor Day break, and we’re with Justin Gaspar, the head baker at Hommage Bakehouse in Pacific Beach. Hommage, which launched last fall, is based inside La Clochette du Coin, a French bakery and café. Justin, who is from the Bay Area and worked at the acclaimed Manresa Bread (that's the b…
 
Welcome back to the Happy Half Hour! We’re sorry that the audio quality this week isn’t fully up to par; David was still in the desert during recording.In case you missed it, our 2021 edition of Best Restaurants just went online, and the print edition is available in stores. On the cover this year is Rare Society, a neighborhood steakhouse from Bra…
 
Welcome back to Happy Half Hour! We are sorry, the audio quality this week isn’t fully up to par. You can blame David for being in Las Vegas for a heavy metal concert. This week our special guest is Ian Tenzer, the executive research and development chef at Puesto Mexican Artisan Kitchen & Bar. Ian joined the company last fall, which started in La …
 
Welcome back to the Happy Half Hour! We’re recording this episode from a premier club suite at Petco Park, thanks to this week’s sponsor, the San Diego Padres. Our special guest this week is Jaclyn Lash, the Padres’ vice president of special events. She joined the team in 2011 and oversees all events for the Padres and Petco Park, including concert…
 
Welcome back to the Happy Half Hour! We’re returning from a short break and taped this episode from a premier club suite at Petco Park, thanks to this week’s sponsor, the San Diego Padres. We’re here with Eddie Quinn, vice president of partnership services for the Padres and the park’s resident beer expert, as they face off against the Miami Marlin…
 
Welcome back to the Happy Half Hour! This week we’re with Emmanuel Favela and Tony Haro, founders of Hellote in Chula Vista. Hellote is a new outdoor eatery that specializes in elote, Mexican street corn, served in both traditional and nontraditional ways. Emmanuel and Tony opened Hellote last fall, and they both have backgrounds in architecture (b…
 
Happy Pride Week! Our special guest is Roanna Canete, owner of The Gluten Free Baking Company in North Park. Roanna founded the company in 2015 when her son was diagnosed with a gluten allergy and she started baking for him—that led to formally studying cooking and baking, and starting the business. The storefront opened on 30th Street in the sprin…
 
Welcome back! This week we chat with Tara Monsod, who recently took over as executive chef at Animae, the high-design Asian fusion restaurant owned by Brian Malarkey and Chris Puffer. Tara has also worked at Herringbone, Burlap, and at the acclaimed Mozza Pizzeria, and this is her first executive chef position. She recently changed Animae’s menu, a…
 
David, Marie and Troy are still at our sponsor, Home Brew Mart. Rumor has it David brought a cot and this is where he lives now. Understandable. The Linda Vista store is where the city’s first bootstrap scientists got all the ingredients, materials, recipes, rumors, and know-how to start the craft beer revolution in San Diego. It’s also home to Bal…
 
Welcome back to the Happy Half Hour! We’re recording in person at Home Brew Mart by Ballast Point in Linda Vista, our sponsor for this week’s episode. Ballast Point is celebrating its 25th anniversary this year, and Home Brew Mart is where the company began. We’re with Colby Chandler, Ballast Point’s former vice president and speciality brewer. He’…
 
Welcome back to the Happy Half Hour! This week’s special guest is Barry Robbins, founder of Milton’s Delicatessen Restaurant in Del Mar. The New York–style deli is famous for its Reuben, matzo ball soup, homemade desserts, and breads; and it’s celebrating its 27th anniversary this year. You’ve most likely seen Milton’s multigrain bread and line of …
 
Interview: In Conversation with CHRIS DeMOULIN (CEO, Comikaze Entertainment) June 2021One of the bigger comic cons in Southern California is returning for the first time since September 2019. The Convention Collective Senior Editor Dan Berry got the chance to speak with Chris DeMoulin (CEO of Comikaze Entertainment, the parent company of L.A. Comic…
 
Welcome back to Happy Half Hour! This week we have two special guests, Jamie and Marie Brawn, owners of Homestead Solana Beach. The business—which served locally-sourced gluten free, vegetarian, and vegan food—was inspired by the duo’s own home cooking for their sons who both have food allergies. But like many, the pandemic forced them to switch ge…
 
Welcome back to Happy Half Hour! This week's special guest is Beth Demmon, a freelance writer and journalist who specializes in craft beer. Beth started writing about craft beer in 2015 and has been an advocate for diversity in the industry: She founded the Diverse Beer Writers Initiative and is a member of the North American Guild of Beer Writers.…
 
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