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Sammy's grabs Scripps Ranch and Kenny's goes away |
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Words cannot express how much I enjoyed dinner a few nights ago at George's at the Cove. I reported last month that George Hauer had lured Trey Forshee, one of America's "Ten Best New Chefs" (Food and Wine Magazine), to replace longtime chef Scott Meskin. Well, Forshee, who most recently worked at Robert Redford's Sundance Resort, really puts out an impressive plate. I had a "Roasted Beet Salad with Smoked Salmon" and horseradish dressing that was out of this world. The "Ahi Tartare" with avocado and a yuzu vinaigrette was awesome as well. I devoured a "Roasted Chino Corn Salad" and also sampled my escort's "Crab Cake with Spicy Tomato Aiioli." I had "Herb and Dijon Crusted Rack of Lamb" with a warm "Artichoke Salad" as my entrée; it was exquisite. Trey's food is creative, clean, well-constructed and delicious. To have this nationally known, critically acclaimed chef is a beautiful feather in San Diego’s cap. *** Drew McPartlin, a Coronado native and Culinary Institute of America graduate, has opened Artemis Grill in La Jolla. He took over the former Cindy Black's space in April, remodeled it and started serving in July. Artemis, named for the Greek god of hunting, serves Mediterranean fare six nights a week. McPartlin did a short stint in the Pacific Northwest after the CIA, opening the now well-known Café Nola on Bainbridge Island. He's planning lots of wine dinners and catering, as well as eventually adding a Sunday brunch. The next wine dinner, Sept. 12, will feature a seven-course Spanish meal with seven Spanish wines. Call (858) 456-6299 for reservations. *** Speaking of Cindy Black, she's working on a book project and enjoying being mother to her 7- and 10- year-old children. That must be a huge (and wonderful) change for the entire family. Congratulations! Although I suppose I can’t really say that they are normal with one chef left in the family (husband Bob Brody is executive chef at the Town and Country), but almost normal must feel pretty darn good. *** San Diego’s Gaslamp Quarter reached a new high (or is it low?) with the arrival of Rock Bottom Restaurant and Brewery. Located on G Street between Fourth and Fifth avenues (the old Cheese Shop location), the new restaurant opened Aug. 30. In addition to offering the same popular brewery menu as the Rock Bottom in La Jolla, the Downtown site features an upstairs cigar lounge, as well as live entertainment that includes "dueling pianos." A wide variety of hand-crafted beer is brewed on-site by head brewer, John Oliphant. Look for the restaurant to perk up what had been a sleepy nighttime corner of the historic district. *** Loews Coronado Bay Resort has named Stephen Cummings as its new executive chef. Cummings will oversee the day-to-day culinary operations of the resort, including room service, banquets and the dockside Market Café. Michael Stebner will continue as chef de cuisine at the resort's Azzura Point. Stebner describes his style of cooking as "California Riviera, simple yet elegant, featuring a lot of grilled seafood and meats, herbs and fresh produce." Cummings comes with more than 10 years experience and has worked in such kitchens as St. Regis, Aspen and the former Ritz Carlton New York. He trained at the Oldhan College of Technology in England. *** The irrepressible Sami Ladeki is at it again. Sammy's Woodfired Pizza opens another location this month, this time in Scripps Ranch at the corner of Scripps Ranch Parkway and Spring Canyon Road. I’m not even going to bother saying good luck. *** Oscar's Restaurant, another San Diego success story, has begun construction on a 3,000-square-foot patio addition to the Oscar's in Carmel Mountain Ranch. The $100,000 (whew! that’s a lot of cheesy-garlic sticks) expansion will be completed by the middle of this month. Oscar's also has signed a lease and will build a restaurant Downtown early next year in the under-construction chic retail/residential project Marina Place. Marina Place is a joint venture of Shawn Schraeger and Ronnie Morgan. *** Pat Sullivan, who spent the last seven years as sales manager for the Marriott Suites San Diego has moved north to sign on as senior sales manager at the Monterey Marriott in Monterey. She earned her bachelor's degree at San Diego State University and has been in the hospitality industry for more than 10 years. *** Patricia Walsh is the new director of the San Diego County Restaurant Association. Walsh has more than 14 years in public relations, marketing and publishing experience. Previously she was p.r. director for the Coronado Visitors Bureau. *** Congratulations to Karl strauss' own Reita Sebert, the recipient of the California Restaurant Association's Front of the House Employee of the Year award. Sebert was nominated by manager Mark Bialock and will receive $1,000 cash and a plaque at the Western Foodservice and Hospitality Expo. Sebert was singled out from 891,000 food-service employees in California. Visit Sebert and experience her award-winning service at the Karl Strauss Brewery Gardens in Sorrento Mesa. *** Get this: sushi at Seau's The Restaurant. Owner Junior Seau and architect Graham Downes collaborated to convert the cigar lounge at Seau's into Raw Mana, a sushi bar. Roel Construction completed the $50,000, 1,600-square-foot project in just four weeks. *** The Rancho Bernardo Inn will celebrate the autumn season with Harvest at the Inn, an event Oct. 16 from 10 a.m. to 3 p.m. Included is a special dinner at El Bizcocho. Chef Patrick Ponsaty will use fresh produce from area farms to prepare the dinner. The hotel will be decorated with colorful pumpkins, squash and unusual gourds. A farmer's market will offer guests the chance to meet area growers. Among those participating are Artisan Bakery, Escondido; Valdivia Farms, Carlsbad; Valley Heights Ranch, Oceanside; Smith Ranch, Linden; Lino Ramos Farms, Oceanside; Pritchett Farms, Visalia; JR Organic Produce, Escondido; Olvaney Honey Farm, Fallbrook; Hogervorst Egg Ranch, Escondido; and Moceri Farms, San Diego. For more information, call (619) 675-8550. *** Woodfin Suite Hotel has announced its sales team for the new Sorrento Valley Woodfin Suite Hotel. Marc Delvaulx is corporate sales manager; Heidi Long is corporate and leisure sales manager; and Linda Sodano is the sales and catering coordinator. Scheduled to open in November, the hotel is a four-story, 155-suite, 141,665-square-foot property. *** Quick bites... Topsy's in Hillcrest has been sold to the people from The Good Egg in Pacific Beach. Brian's An American Eatery, named for the owners, Brian Savige and Brian Stout, will serve breakfast, lunch and dinner featuring great American food at a good value. .... Phillipe Beltran, chef and owner of La Provence Downtown is taking over Café LuLu, on F Street. Look for some changes there. ... Check out Parallel 33, the new restaurant of Amiko Gubbins (Café Japengo) and Robert Butterfield (Café Japengo) freshly opened in Hillcrest. ... I’ve heard nothing but great things about Candela's, new on Third Avenue, Downtown. ... Lips opened a couple months back in Hillcrest, featuring "the ultimate in drag dining." ... Sunday the place to be is Sally's at the Hyatt Regency San Diego where Chef Stephen Voitzwinkler's seafood cookout and "build your own Bloody Mary bar" is quite the rage. ... Victor Beltran has been promoted to executive chef for Blue Point Restaurant; he served as sous chef since it opened in 1995. ... And finally, Kenny's Steak House Downtown quietly closed last month (in the middle of the night to be exact). The space is available for anyone interested and is ready to go, complete with steak knives, forks, spoons and, of course, a statue of John Wayne out front. Terryl Gavre spends her entire day thinking about what she is going to eat for dinner. She believes the world would be a better place if everyone worked once as a foodserver. She is owner of Café 222, Downtown and Del Mar. |
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