Dishing It Out Archive

Pacifica Del Mar raised more than $16,000 for fire victims after Kipp Downing, the restaurant’s owner, decided to donate the entire evening proceeds from Nov. 12. The night included a sold-out wine dinner. In addition, the restaurant’s serving staff worked free and donated its tips to the fund.

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Pacifica was not alone. Many members of the San Diego Chapter of the California Restaurant Association made generous donations to the San Diego fire victims. Karl Strauss Breweries provided meals for more than 200 people at the Mira Mesa Center; Moondoggies filled a 15-foot truck with blankets, food and water the night the fire started and distributed it to families stranded at shelters; Bertrand at Mr. A’s donated $1,000 to the Red Cross; The Cohn Group donated 10 percent of its proceeds from three nights’ sales; and Outback Steakhouse set up free kitchens in San Bernardino, Rancho Cucamonga and throughout San Diego to feed firefighters and assist the Red Cross. In addition, association members donated thousands of dollars in gift certificates to families displaced by the fires. This generosity is commendable, especially since so many of these same businesses were hurt financially by the effect the fires have had on the local economy.

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Check out the recently opened Sushi RA at the corner of Fifth Avenue and Broadway in the old Walker Scott building. This new Downtown sushi bar and Japanese eatery surely will rival current “hip hangouts” like On Broadway and Rice for the cool crowd.

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Renier Milan, g.m. of the Gaslamp Hilton Hotel, has named Hanis Cavin the property’s new executive chef. Cavin started out at Pacifica Del Mar and made a name for himself at Kensington Grill and Chive. Most recently he served as executive chef at Dakota for The Cohn Group. The Hilton’s restaurant and lounge where Cavin will oversee the cuisine are set to undergo renovation. The patio will be transformed into an outdoor living room with a fire pit and custom designed sofas to encourage a more casual, lounge feeling. Cavin steps in for Matthew Herter, who was the Hilton’s opening executive chef and executive chef for the New Leaf Restaurant.

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Replacing Cavin at Dakota is Aaron O’Mara, who hails most recently from the Paradise Point Resort. He grew up in a restaurant family and has “cooked around” in New Orleans, Chicago and New York. O’Mara will introduce a new menu at Dakota in January.

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Matthew Herter has taken over as executive chef at Nectar, the sleek new Downtown restaurant in the lobby of Prava Hotel and Spa. Herter, who has extensive background at country clubs and hotels, offers Continental-California cuisine. Nectar offers seasonal dishes with organic locally grown produce, such as “Cedar Roasted Wild King Salmon” and “Seared Duck Breast” with roasted butternut squash ravioli.

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Martin Batis is getting comfortable as new chef de cuisine for Azzurra Point, the main restaurant in the Loews Coronado Bay Resort. Batis had been serving as chef de cuisine at the property’s Market Café. A new menu, expected after the first of the year, likely will have more than just a hint of Pacific Island influence, not surprising as Batis was raised in Hawaii. He replaces Ron Tolle, who accepted a position with The Ladeki Group.

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Speaking of The Ladeki Group, last month it opened a second outlet of its very successful Asian fusion concept, Roppongi, at The Spa Resort Casino in downtown Palm Springs. Also at the property, Ladeki opened The Noodle House, a casual eatery featuring, well, noodle dishes.

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Pierre Albaladejo joins the Four Seasons Resort Aviara as executive chef. He will oversee the hotel’s complete culinary operation including the property’s four restaurants, lobby lounge, banquet kitchens, catering and room service. He replaces Pasqual Vignal, who opened Savory restaurant in Encinitas earlier this year.

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Gary Decker and Gary Grassi of La Vache Restaurant in Hillcrest opened their second location late last month in La Jolla. Located at 8008 Girard, on the corner of Prospect and Girard in the former La Terrazza space, La Vache — the name means “the cow” — features casual French country cuisine. The menu offers bistro favorites such as cassoulet, boeuf bourguignon and veal stew.

Terryl Gavre 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 (619) 233-4060, Ext. 316, or terryl@sandiegometro.com.