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and our best 'pan handlers' team for a scholarship |
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As if Sami Ladeki weren’t busy enough looking after all of his Sammy's Woodfired Pizza restaurants and his new Roppongi restaurant in La Jolla, the crazy fool is developing a 20,000-square-foot hotel as well. The $2 million project, located at 1111 Prospect St., is billed by Ladeki as the first true "boutique" hotel in San Diego with just 20 guest suites, each unique. All of the artwork, interior architecture and design, furniture and linens are being designed by Parisi Design Group of Del Mar, also the inspiration for the name of the hotel. Ladeki is a graduate of the Professional Training College for Hotel and Restaurant Management in West Germany. *** James Boyce, executive chef of the Loews Coronado Bay Resort, was one of three collaborating chefs who worked with Alain Giraud, chef director of Lavande at Loews Santa Monica Beach Hotel, to prepare a dinner for the Los Angeles chapter of the American Institute of Wine & Food. The event was to celebrate publication of the "Loews Hotels Family Cookbook." *** Speaking of Loews, Dan King, managing director of the Santa Monica Beach Hotel, has changed jobs, joining the 450-room Westin Horton Plaza Hotel in Downtown San Diego as g.m. King replaces Ed Netzhammer, who has moved over to the Westin Mission Hills. *** Barona Casino has hired Stephen Klein to direct food and beverage operations for the casino's present and future restaurant plans. This is a new position at the casino, and with the announcement of a $120 million expansion project, Klein's plate is full. Klein left a position as La Valencia's food and beverage director to join Barona. *** Fio's Cucina Italiana is celebrating its 10-year anniversary with "Tenth Anniversary Tuesdays." Each Tuesday, until the end of the year, all bottles of wine on the regular and manager's reserve lists are 50 percent off at the restaurant. Also offered on Tuesdays, from 5 to 6:30 p.m., is a special prix fixe Twilight Anniversary Menu. *** The U.S. Grant Hotel's Grant Grill restaurant has scooped up two of San Diego’s hottest women in the food industry: Celeste Dunn and Laurie Woodside. Dunn left her catering service, A Place at the Table, to accept the executive chef position. She brings 15 years of experience to the Grill with a resumé that boasts the likes of Prego, Dakota Grill & Spirits and La Gran Tapa. Woodside arrives as the Grill's g.m., moving over from the Torrey Pines Café in Del Mar where she spent the last year and a half as g.m. Earlier in her career, Woodside spent five years as sole proprietor of 515 Fifth Avenue Bistro (which I remember well as it launched the young career of chef Gunther Emathinger, one of my all-time favorites). She also spent a few years as a wine specialist with Young's Market Co. *** Gault Millau, one of the country's most popular and respected restaurant guides, has awarded La Jolla's Marine Room two of its signature topues (that’s very good) and a 15/20 rating. The guide notes that under executive chef Bernard Guillas, "the new menu ventures in exotic directions, characterized by the appetizer of Lampong pepper coated smoked venison loin 'petal' with mâche salad in truffled vinaigrette, and the 'trilogy' of muscovy duck, ostrich and squab with 'beggars purses' constructed from mission figs." Congratulations. *** The third annual "Celebration of San Diego Chefs" takes place May 3, at Thee Bungalow Restaurant in Ocean Beach. Owner Ed Moore will host the gourmet festival. For eight nights in May, teams of San Diego’s top "pan handlers" will prepare a unique menu intended to highlight San Diego’s growing regional cuisine. The celebration showcases San Diego’s finest chefs and raises money to send a future chef for culinary training. The cost of the four-course meal, including specially selected wines to accompany each course, is $75 per person with $20 of each meal directed toward the scholarship. Participating chefs are Jim Boyce, Loews Coronado; Joe Busalacchi, Busalacchi's; Don and Arlene Coulon, Belgian Lion; Tom Dowling, Rancho Bernardo Inn; Max Elfman, Dobson's Bar & Restaurant; Bernard Guillas, La Jolla Beach & Tennis Club; Jim Hill, Humphrey's; Debra Helm, Mixx; Ken Irvine, Chez Loma; Victor Jimenez, Gulf Coast Grill; Deborah MacDonald-Schneider, Torreyana Grille; Scott Meskin, George's at the Cove; Fay Nakanishi, The Mission Café; Jon Pflueger, Star of the Sea; Fabrice Poigin, Vignola; Derek Ridgway, Charlie's; Joe Savino, Trattoria Acqua; Deborah Scott, Kemo Sabe; Jacky Sloane-Donaldson, Pacifica Del Mar; Jeffrey Strauss, Pamplemousse; and Tim Sullivan, Cilantro and Epazote. Terryl Gavre spends her entire day thinking about what she is going to have for dinner. Her favorite food is mayonnaise. She is chef/owner of Café 222 Downtown. She can be reached at 233-4060, Ext. 313. |
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