A massive new brewery in La Mesa and chef Claudette Zepeda-Wilkins drops in

San Diego Magazine's Happy Half Hour

In today’s episode, Erin, Troy and Archana are talking Hot Plates, including the Cohn Restaurant Group’s two-acre project in La Mesa (miniature golf in involved), the openings of Nomad Donuts and Young Hickory downtown, and a steakhouse chain that’s finally opened in the Gaslamp after years of construction delays. Joining us is Claudette-Zepeda Wilkins, whose resume includes: pastry chef at El Bizcocho, chef de cuisine at Bracero, contestant on both Top Chef and Top Chef Mexico, and now, partner and executive chef at El Jardín. She walks us through the nearly two years she spent brainstorming, conceptualizing, and overseeing the co-creation of her new Liberty Station restaurant, what is was like to learn authentic recipes from Mexico’s culinary ambassadors, how she edits her menu, and why she’s now a self-proclaimed “seed nerd.” Plus, she answers your burning questions. What was it like to work with Javier Plascencia? She gives us the scoop. Today’s hot topics are about a 21-year-old waitress at a Georgia pizzeria who body-slammed a customer who groped her and a story out of Paris about vegans vandalizing butcher shops. We end with Two People/$50, including Punjabi Tandoor, Parc Bistro-Brassiere, and Jaynes Gastropub.