Dishing It Out Archive

The past six weeks have been an eating extravaganza for local foodies as more than 60 local culinarians displayed their talents during the sixth annual “Celebration of San Diego Chefs.”

The event took place at eight local restaurants where teams of top toques created and executed five-course meals to raise money for the San Diego Chef’s Foundation scholarship fund. The scholarship is available to mid-level local cooks who wish to further their culinary education. This year, the Chef’s Foundation teamed with the Culinary Institute of America at Greystone to enhance the scholarship program.

I attended several of the dinners, and were they ever a big love fest. It was great to see big name chefs and restaurateurs all wearing their starched whites, working together and having such a great time. I especially enjoyed the dinner at the Star of the Sea, definitely a once-in-a-lifetime dining experience.

Wine Sellar & Brasserie Executive Chef Scott Diehl presented “Sheep’s Milk Ricotta with Black Truffle.” It was followed by a choice of the “Potted Short Ribs with Duck Liver” from Jeff Jackson of The Lodge at Torrey Pines or the “Crispy Soft-Shell Crab with White Corn Polenta and Basil-Vermouth Sauce” by Star of the Sea’s Brian Johnston.

The first course offerings presented an even more difficult choice: “Grilled Rib Eye with Three Potato Hash” by Dakota Executive Chef Hanis Cavin; “Maine Scallops and Ahi Tuna over Yukon Gold Mash Aligot” by Fabrice Poigin, executive chef, Bertrand at Mr. A’s; or “Pan Roasted Hawaiian Opakapaka with Fennel Confit” from Wine Sellar & Brasserie’s Diehl.

The dessert course was presented by Denise Roa, pastry chef at the Hilton Torrey Pines and one of last year’s scholarship recipients. She created a beautiful “Crispy Meringue Napoleon of Local Strawberries, French Vanilla Cream and Strawberry-Mint Syrup.”

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Try out the “Chef’s Choice Summer Menu” at Baleen Restaurant. This four-course dinner offers a choice of appetizers, salads, entrées and a dessert for $99.95 per couple. Choose from items such as the “Pan Fried Oysters with Midori Melon Relish” or the “Latin Beef Tartar Tower with Foccacia Crisps and Tri Chili Infusion.” The chef’s summer menu is offered through August. For reservations, call (858) 490-6363.

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The Hotel del Coronado’s Prince of Wales restaurant was selected as a winner of the Wine Spectator’s 2002 Restaurant Wine Award and will be featured in the publication’s August issue. The Del recently unveiled its new wine cellar, which features special selections from around the world. Jason Bernardo is the resort’s sommelier and beverage manager.

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Harrah's Entertainment Inc. and the Rincon Casino and Resort have hired Vesa Leppala as executive chef of the new $125 million Harrah’s Rincon Casino and Resort slated to open in August. She will oversee and develop the menus for all six restaurants within the casino. Leppala has served as executive chef and regional executive chef in top hotels and resorts all over the globe, including the Kapalua Bay Hotel in Maui.

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Todd Sicolo has been named executive chef at the La Costa Resort and Spa. The appointment, which comes at the same time as the resort undergoes a $50 million renovation, will give Sicolo a leading role in the culinary aspects of the remodel. He most recently designed and developed all operational components of the Baywatch chain of concept restaurants. (I don’t know about you, but I can never bring myself to eat while I’m wearing a swimsuit.)

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Great News Discount Cookware and Cooking School in Pacific Beach, a popular hangout for food fanatics, is moving two doors down to a 5,700-square-foot space (formerly Crown Books) in the shopping center at Jewell and Garnet.

The new store will include an 1,100-square-foot classroom with eight video cameras, seven 32-inch flat screen monitors and room for up to 52 students to learn in a demonstration environment. For more information, call (858) 720-1582 or visit www.great-news.com.

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Look for the opening of Gaslamp Strip Club late this month. This Cohn Group redux of the former Sfuzzi/Tupelo space on Fifth Avenue in the Gaslamp Quarter will be a loungy, 21 and over only, do-it-yourself steak joint. The Cohns teamed up with Hollywood set designers to create the club’s cool atmosphere. The dining room features 19 horseshoe- shaped black vinyl booths that surround specially designed indoor grills. Ultra-retro light fixtures, white fur walls, polka dot carpeting and a padded bar round out the interior design.

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In an industry where five years is an eternity, La Jolla’s Top of the Cove restaurant next month celebrates its 50th anniversary. The historic beachside bungalow, originally built in 1893 as a private residence, was converted into a fine dining establishment in 1952. Ron Zappardino sold his high-flying Frenchy Marseilles eatery on C Street Downtown to buy the village restaurant in 1985. The bungalow that houses Top of the Cove is one of La Jolla’s earliest structures and was designed and built by Thorpe and Kennedy Architects as a home for the George Hawley family.

Also at Top of the Cove, congratulations are in order for Paul McCabe, the restaurant’s executive chef, who appears July 9 at the James Beard House’s “Rising Star of American Cuisine” in New York City. McCabe’s menu fuses natural ingredients, light sauces and fresh seasonal products which he accents and enhances with fresh vegetables and herbs grown at the world-renowned Chef’s Garden in Ohio.

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 can be reached at 233-4060, Ext. 316, or at food@san.rr.com.