A Daniel Boulud protégé has plans for San Diego, and Cyclops Farms’ Luke Girling drops in

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For today’s episode, Erin, Troy, and David are kicking things off with some beer—a saison San Diego Magazine created in collaboration with The Bell Marker. Our producer and in-office beer expert David shares the details on how we picked the style, the fruit he himself peeled, and where you can drink find it around town. In Hot Plates, we’re discussing the Daniel Boulud protégé who’s going to launch his own restaurant in San Diego next year, a new Carlsbad bistro, and Farm to Fork Week’s return. Our guest is Luke Girling of Cyclops Farms, the Certified Organic Farm in Oceanside’s Fire Mountain where Girling grows anywhere from 30 to 45 different varieties of fruits and vegetables on his 2.5-acre plot. He gives us the origin story of Cyclops, how a health scare led to partnerships with Oceanside’s top chefs, and why he throws a dinner party on his farm (almost) every month. Today’s hot topic is about a new residential and commercial development that may come to Oceanside and what it means for locals like Girling. We end with Two People/$50, including Officine Buona Forchetta, The Balboa, Local Tap House, and Wrench & Rodent. And did you hear? San Diego Magazine has launched its Insiders club, offering exclusive discounts at editor-picked restaurants, bars, spas, and more for just $10 per month. That’s right—it’ll cost you less than happy hour.

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