Ah-Ha Rancho Santa Fe News Visits The Cradle of Mardi Gras...

Enjoy

Gourmet Veggie Tales - Chino's Farm: Story, Paintings-Keiko Tanabe; Photos-Dan Weisman

 There is a farm sitting quietly in the middle of one of the America's most expensive communities, Rancho Santa Fe, just north of San Diego, California.  I drive by it often and see a few workers tending the vegetables.  Considering suburban sprawl rapidly approaching to nearby communities, I can hardly believe there is still a place so simple and serene right here.

The Vegetable Shop at The Chino Family Farm

Featuring: Multiple varieties of most produce: Tomatoes, squash, squash blossoms, beans, shell beans, dried beans, melons, cucumbers, sprouts, greens and lettuces, celery root, carrots, turnips, parsnips, salsafy, radishes, brussels sprouts, okra, onions, Jerusalem artichokes, peppers, herbs, strawberries, strawberry figs, Concord grapes.

Location: 6123 Calzada del Bosque, Rancho Santa Fe (off Via de la Valle, S6)

Open year round:
Fall/Winter: Tuesday-Saturday 10-4; Sunday 10-1
Spring/Summer: Tuesday-Saturday 10-5; Sunday 10-1
Closed Mondays.

Recorded farmstand information: (858) 756-3184

 Chino's Farm is one of the best-kept secrets here in San Diego as the owner family keeps a very low profile (there’s not even a sign nearby) and their higher prices make it a little harder to reach the mainstream market (but you get the money's worth).  That being said, their produce is much sought after by many gourmet chefs from all over California as well as people looking for the best-tasting vegetables.  As a Japanese, I am also intrigued by the story of the Japanese immigrant family and their children who are behind the success of this farm (read more).

Wolfgang Puck, one of their customers, wrote this recipe, Chino Farm Carrot and Ginger Soup.  I haven't tried it yet but it sounds awfully good especially in the cooler months.  Bon appétit!

It's a weiner, it's a burger; it's a burger in a weiner. Ah, just visit Dog House Diner

(Erin Jackson is a food writer and photographer who is obsessed with discovering the best cheap and tasty eats in San Diego, including all things sweet and sugary, for her dessert blog San Diego Sugar. On Twitter, she's @ErinJax.)

Dog House Diner

1001 N. El Camino Real, Encinitas CA 92024 (map); 760-635-3647;thedoghousediner.com
Cooking method: Griddled
Short Order: A burger inspired by Chicago-style hot dogs that's surprisingly tasty
Want Fries With That? Go for it. The lightly salted shoestrings are classic and simple
Price: Cheese weiner burger, $6.50; fries, $3.50

Most hamburger innovations involve tweaking toppings, high shock factor bun swaps (doughnuts come to mind), or making them mega- or micro-sized. Until last weekend, I'd never seen anything like what's happening at Dog House Diner, home of the Weiner Burger. The registered trademark item features a hot dog-shaped cylinder of beef served in a toasted hot dog bun, with tomato, a pickle spear, and house-made special sauce. Owner Sandy Cherman describes it as a "family creation." His son, Justin, (a Culinary Institute of America grad) dreamed up the idea when he was 12 years old, and perfected the recipe for the sauce on top with his wife over a decade later.

There's a version with cheese, another with cheese and bacon, and the "Mammoth Wiener Burger", which is served between grilled cheese sandwiches. Since it was my first time, I took things slow and started with the cheese wiener burger.

It made a funny first impression, but dismissing the wiener burger because of its quirkiness would be a mistake. The elongated Twinkie-shaped angus beef had a nice sear on all sides and deep, beefy flavors. It was fairly moist, despite being cooked to medium well. A slice of American cheese and Russian dressing-style special sauce upped the moisture and flavor significantly. I'm not a fan of most special sauces, but the sweet and spicy composition of this version was supremely addictive—five days later, I'm still thinking about it.

There were a few executional flubs, all of which could be easily corrected. The giant pickle spear does give the wiener burger most of its whimsy, but it was so large that most bites were too pickle heavy. Pickle slices or a sandwich stacker would be a better move. The sauce and cheese were also not uniformly applied, meaning some bites were sadly under sauced. Still, a Home Depot parking lot isn't the place to get too picky, and even though each bite was a bit different, they were all good.

 There are plenty of permutations of fries (garlic, cheese, and chili cheese), but the wiener burger was enough excitement for one morning, so I kept it simple with an order of plain french fries. It was a good call. The golden brown, lightly salted fries were a good compliment to a "burger" with a lot going on.

I'll admit I didn't have the highest expectations for the wiener burger, but what may look like a gimmick actually turned out to be a worthy reconstruction of an item I previously considered sacred. It's good as is, but with a few adjustments, it could easily be great. For now, it's definitely worth the drive to North County.

It seems like somebody always is DISCOVERING CHINO FARM. Enjoy!

                                                      (Tom Chino with Trey Foshee at the Nojo)

The Vegetable Shop at The Chino Family Farm

Featuring: Multiple varieties of most produce: Tomatoes, squash, squash blossoms, beans, shell beans, dried beans, melons, cucumbers, sprouts, greens and lettuces, celery root, carrots, turnips, parsnips, salsafy, radishes, brussels sprouts, okra, onions, Jerusalem artichokes, peppers, herbs, strawberries, strawberry figs, Concord grapes.

Location: 6123 Calzada del Bosque, Rancho Santa Fe (off Via de la Valle, S6)

Open year round:
Fall/Winter: Tuesday-Saturday 10-4; Sunday 10-1
Spring/Summer: Tuesday-Saturday 10-5; Sunday 10-1
Closed Mondays.

Recorded farmstand information: (858) 756-3184

(For more from Laura Magnarelli follow the non-bouncing link...)

If you've ever ordered a dish with produce off of an upscale menu that touts fresh locally grown products chances are good that some of it came from Chino Farm. Most San Diegans have no idea that some of the best, and understandably expensive, produce comes from our own backyard. I have seen their name pop up in menu descriptions often enough to feel like I already know the farm. So recently when I heard that they had a farm stand open to the public, I knew I had to visit them.

It's great to go to a restaurant and eat delicious local, well cared produce, but when the general public has access to the same product gourmet can really come into the home. Just up the road on the edge of Del Mar and Rancho Santa Fe, the Chino farm sits on some pretty pricey real estate. That aside, it's a great way to introduce the kids to a functioning farm and increase their interaction with their food. As soon as we pulled in my son spotted the building off to the left and began demanding to “go into the farm house”.

Since we were in the area already I used yesterday as a good excuse to stop by Chino Farm for the first time. It was afternoon, so I had missed some of the variety of the lettuces. Go early if you are hunting down just picked, less common varieties. Since lettuce is growing right now, it's the perfect time for any kind you could want. I selected two kinds of arugula and a green heirloom tomato for a fresh tossed salad with blue cheese and olive oil for dinner. There were temptations all along the farm stand display. Another red striped heirloom tomato called out to me as well as red and orange bell pepper, green onions, and baskets of figs. Everything looks so well groomed, even the potatoes were clean.

The wonderful thing about getting produce at a farm stand is that you know it was in the ground yesterday. And, the people taking your money are the ones who put the love into growing it. Hey that's reason enough to pay the price difference. It's an easy way to make gourmet without spending a lot of time sprucing it up ingredients or dropping even larger amounts of money in fine dining. I grilled the potatoes and purple carrots on a stone plate with nothing more than olive oil, salt, and pepper. The flavor of the vegetables gives them the ability to stand alone. Plus, interestingly colored veggies are exciting and fun for the kids.

San Diegans Pledge to Eat Vegetarian For One Week With Help From Local Activists

Veg Week this month.

The Animal Protection and Rescue League hosts the 3rd annual San Diego Veg Week this month. APRL is asking thousands of San Diegans to pledge to reduce or eliminate animal products over the week of September 25 – October 2 in order to raise awareness of the health,  environmental, and humane benefits of a vegetarian diet. More than 750 people pledged last year.

Veg Week participants are invited to nutritional lectures, a cooking demonstration and social events intended to make their week of vegetarianism fun and memorable.  APRL has partnered with local restaurants and veg-friendly companies to provide discounts and coupons to those taking part.

Participants will also receive simple, healthy vegetarian recipes during Veg Week.  The week of events will culminate in a celebration on Sunday, October 2nd, complete with prizes and...

Del Mar’s Gourmet Food Truck Festival Bring More Than 40 Trucks Together On Aug. 20...

Date- Saturday, August 20, 2011

Hours- Noon to 6:00 p.m., Gates open at Noon;mLocation- Seaside Concert area, West of grandstand.

First annual Gourmet Food Truck Festival. Enjoy a variety of some of the hottest eats in Southern California as 40 gourmet food trucks with real chefs serve their eclectic bests, all in one location, from noon to 6 p.m. Free admission to the Food Truck area with paid racetrack admission of $6 for adults. Children under 18 are free. Other activities include: Live thoroughbred horse racing; 30 Beers on tap including Ballast Point, Green Flash, Pyramid plus a large selection of wines; live band- Flock of 80's, handicapping seminars; Family Fun Day in the Infield- Free activities

 For a list of all the trucks participating, go to GOURMET FOOD TRUCKS 

(For much, much more on local food trucks refer to Esther Rubio-Sheffrey's Nug's Food Truck Chronicles HERE...)

Foodies throughout the county are tingling with anticipation because the biggest food truck festival ever to take place in San Diego is only a few days away. The Del Mar Thoroughbred Club (DMTC) will host its first annual Gourmet Food Truck Festival on Saturday, August 20 from noon to 6 pm.

Forty-four of Southern California’s hottest food trucks will gather to compete for your appetite, and admission to the food truck area is free with paid racetrack admission. This means that for as little as $3 (Diamond Club members) you get access to a large and eclectic array of options that span from breakfast to dinner, and even dessert.

“Food truck festivals have been very trendy in L.A. and we felt it was a good time for us to put something together,” said DMTC Promotions Manager Chris Bahr, adding that they maxed out the space in order to include as many trucks as possible. Many of the trucks, like Nom Nom with almost 20,000 fans, have gained large followings due to exposure on Food Network TV shows and other popular media outlets with an emphasis on food.

For example, Fresh Fries, which features fries in just about every style, including dessert fries, has received high compliments from Adam Richman, host of “Man vs. Food Nation.” Rumor has it that Richman may even take part in a burrito-eating contest on Saturday, held at the White Rabbit truck, the first Filipino truck to hit the streets of L.A. Many contenders from the first two seasons of “The Great Food Truck Race” hosted by Chef Tyler Florence, will also be in attendance, and they include: Devilicious, Lime, Nom Nom, and Crepes Bonaparte.

“There are several trucks that look really interesting,” Bahr said. “If you look at the list every kind of food you can imagine and want will be available in one location. You just cannot go wrong. Many traditional food truck items have been revamped with gourmet ingredients, yet it is very inexpensive. The average purchase is between $5 and $7, for fabulous and often organic food.”

Roxana Javadi, part owner of Fresh Fries recommends patience and has this advice for new and expert foodies. “Everyone is going to wait in line for a ridiculously longer time than they may be used to. So if you want to taste a little bit of everything, split up and get multiple orders for everyone in your group and share it all family-style!”

Whether you heed Javadi’s advice or not, be sure to bring plenty of cash because not all food trucks accept credit and debit cards. What follows is a brief description of each truck, with a link to individual websites so you can start teasing those taste buds.

San Diego Food Trucks

Asian Persuasion: These fast-food inspired creations represent Asian fusion at its best. Chinese, Japanese, and Korean influences can been seen in everything from their FOB Tacos and Vegetable Chow Mein, to their Bangkok Sliders.

Bitchin Burgers: Made from organic grass fed beef and topped with organic produce from local farms, these burgers are tasty. Options include the Chipotle Gouda Burger with Bacon, which comes with chipotle aioli, smoked Gouda, lettuce, tomato, and grilled onions; and The Black n’ Blue Burger, featuring blackened spices, blue cheese, lettuce, tomato and balsamic grilled onions.

Chop Soo-ey: Chef Deborah Scott of Little Italy’s Indigo Grill is the mastermind behind these Asian fusion creations, that include items like the fried shrimp taco with jalapeno-pineapple slaw or the Kahula Pulled Pork, served on onion roll, with apple cider slaw and an onion ring.

Corner Cupcakes: These ladies serve up freshly baked-from-scratch cupcakes in a variety of flavors like Red Velvet and White with Raspberry Butter Cream Frosting, plus they make giant cupcakes too!

Devilicious: Simple and sinfully good creations like their most popular item the Butter Poached Lobster Grilled Cheese, with big chunks of fresh lobster, and the BBBLT, tons of bacon topped with a fried egg.

Flippin Pizza: Get 18’’ custom pies and favorites like the Bronx with pepperoni, sausage, onions, black olives, green peppers, mushrooms and garlic; or single slices and appetizers like garlic knots or pepperoni bites.

Food Farm: Using all local and seasonal ingredients, this husband and wife team adds a culinary touch to standard truck favorites like their Grass-Fed Sliders served on a Hawaiian roll with mustard marinated onions and blue cheese, or the Soyrizo chili fries with beans, tomato, cilantro, cheddar and soyrizo.

Kal-bi-Q: Korean and Mexican fusion, featuring tacos, burritos and rice bowls with choice of marinated rib eye, spicy pork, or chicken with cucumber kimchee.

Mangia Mangia Mobile: The city’s first gourmet Italian truck, serves up tradition food featuring pastas, Paninis and salads with fresh salmon, cage free chicken, and farmer’s market tomatoes.

Miho Gastro Truck: Uses fresh, local, and thoughtfully sourced ingredients to create hand crafted street food that is affordable. Menu changes daily, but features staples like the Bloody Mary Burger, made with grass fed beef, blue cheese, wax pepper, and green beans.

Opera Caffe Mobile: “For the love of food” is their motto, and this team uses the same high quality, fresh ingredients, and passion that has distinguished Opera Caffe restaurant located in the heart of the Gaslamp Quarter, to bring traditional Italian dishes to San Diego’s streets.

Street Eats: A gourmet truck that features items such as Ginger-Soy Braised Short Rib and Chicken Vera Cruz Burrito on its menu. All of their culinary creations are inspired from around the globe and priced under $10.

Super Q Food Truck: With all-American BBQ elements from North Carolina, Texas and St. Louis, this truck claims to have the best hickory smoked BBQ this side of the Mississippi! The slow hickory smoked BBQ is prepared at Kaminskis BBQ & Sports Lounge in Poway and transported all over town.

Sweet Treats: With a sleek and hip truck painted to look like a 1950s Hot Rod, these guys are equipped to hold over 2,000 ice cream bars along with gourmet cupcakes, brownies, cookies, chips, and drinks.

Two for the Road: It is American comfort food with a twist. Each week they have a few regional specials like New England Lobster Rolls, Miami Mojito Chicken Sandwiches, Seattle Salmon Burgers, or Captain Crunch Crap Cakes.

The Gathering Spot: Common and ordinary street foods we all know and love are turned into extraordinary culinary creations. From TJ-style tacos to bar-style sliders, their goal is to make you happy while striving to continuously rock your palate with street food that impresses.

L.A. & Orange County Food Trucks

Bacon Mania: Nothing says good all-American man food like bacon. This changing menu features options that include main dishes, sweets, and appetizers like the “Bacon Ball Trio” – bacon-wrapped bites of Mac’n Cheese, Petite Filet Mignon, and PB&J on crust-less Wonder Bread.

Brats Berlin: Gourmet German bratwurst served in traditional flavors as well as spicy Cajun and Chicken with Jalapeno and Onion, all topped with a variety of toppings from sauerkraut to sweet peppers. They have Belgian Fries too!

Buttermilk: Are you too busy to make the most important meal of the day, or simply crave breakfast after a long “fun” night? Chef Gigi Pascual makes his own buttermilk pancake, waffle and donut batters for creations like red velvet chocolate chip pancake bites, cake donut holes, Hawaiian breakfast sliders, and fried chicken served on a buttermilk biscuit with house made cinnamon waffles.

Crepes Bonaparte: Named Gaston by its owners, this crepe truck provides French crepes on the go. Breakfast crepes like the “Wake-Me-Up Special” includes egg, mozzarella, onion and pesto and dessert crepes like “Big Banana Man Banana” features caramel and whipped cream.

Dogtown Dogs: It is a sophisticated variation of traditional hot dog favorites with innovative spins, like the “Morning Commute” a hot dog wrapped in crispy, hardwood smoked bacon and topped with a fried egg.

Fresh Fries: Served in a cone, you can have the fries naturally cut, curly or even choose sweet potatoes, with plenty of spicy and savory toppings like curry or garlic mayo, and wasabi ketchup. Fancy fries, like the “Fiesta Fries” feature green chili guacamole with sour cream and their “Peanut Butter Cup” features sweet potatoes with nutella and peanut butter.

Fry Smith: Treated as the main dish and not as a side, these French fries are topped with culinary creations like the all-beef chili flavored with chocolate and beer or kimchi and heirloom pork under gooey cheddar cheese. Chefs also focus on using humanely raised ingredients like Jidori chicken and cage-free eggs.

George’s Greek Truck: George’s Greek Café has been serving Greek food in the heart of LA for more than a decade, and now they have gone mobile too. Made fresh daily, the Mediterranean contemporary menu emphasizes healthy and local organic ingredients.

Great Balls on Tires: Known by its fans as G-BOT, this truck serves meatballs and other savory balls of food served like sliders with unique toppings. Aside from the traditional meatball, options include the “IncrediBall” made with ground Kobe beef, or the “Ballywood” featuring Garam Masala chicken.

Grilled Cheese Patrol: Try a variety of grilled cheeses on wheat or French bread, like “The Not Guilty” (pepper jack cheese with a blend of sautéed mushrooms, carrots, zucchini and sliced red onions) or “The Gas Chamber” (sliced roast beef, chili, sharp cheddar, and red onion).

Kabob n’ Roll: A large selection of vegan and vegetarian items that are fresh, healthy and delicious, served alongside authentic Egyptian chicken, beef, lamb and shrimp dishes. Popular dishes include falafel, eggplant dip, and Zatar pizza.

Lardon: Bacon, bacon, and more bacon. Every menu creation features bacon in one form or another, like the Lark Brownies with bacon nutella spread, and the chicken wings covered in bacon hot sauce.

Lime: This is crisp, refreshing, California Beach cuisine. Signature items include crispy gnocchi, carnitas fries, and a Janes Addiction Quesadilla with prosciutto and asparagus, and the Ultimate Taco features pork that’s been marinated for 10 hours!

Lobsta Truck: With New England imported lobster and bread, eating at this truck is like visiting a lobster shack from Maine without leaving California. In addition to lobster rolls, other menu items include crab rolls, New England clam chowder, Cape Cod chips, and fresh squeezed lemonade.

Lomo Arigato: Second generation Japanese American and chef, Eric Nakata creates Peruvian style fries, fried rice and noodles with tri-tip, chicken, or tofu, and tomatoes, onions, cilantro, soy sauce, and red wine.

Ludo Truck: Jonathan Gold is an award winning chef and Frenchman with 13 years of training at multiple Michelin 3 star-rated restaurants. On board his first food truck, he has created the most succulent fried chicken that is prepared over three days, and served with homemade sauces, perfectly crisp fries, lavender honey biscuits, and freshly chopped slaw.

Naan Stop: Authentic home-style North Indian food meets the sandwich. Naanwiches featured fresh naan used as a wrap, and stuffed with classic Indian spiced meats, such as tandoori chicken, kabobs and lamb, sautéed onions and peppers, fresh spinach leaves and different chutneys. Side items include samosas and masala fries.

Nom Nom: With almost 20,000 fans, this popular food truck serves 12’’ sandwiches and tacos inspired by traditional Vietnamese cuisine. Made to order, the food is healthy, quick, affordable and loaded with local ingredients.

Slapyo Mamatruck: Get your soul food fix, with favorites like fried chicken, catfish, po’ boys, seafood gumbo, jambalaya, greens, cornbread, peach cobbler, banana pudding.

Sweets Truck: Self-described as a daily reminder that life is sweet and life is good, this mobile bakeshop and gourmet coffeehouse is loaded with the best-of-the-best from LA’s professional bakers, pastry chefs and coffee roasters. Signature items include red velvet cookies, cupcake shooters, brownies, a variety of cakes in all sizes.

Tapa Boy: Loaded with secret recipes passed down by their grandmothers, these people serve authentic Filipino dishes like Tocin, caramelized, tender chunks of pork, with a special vinegar sauce.

The Boba Truck:  This mobile tea and coffee brewery uses an exclusive process in order to brew each of their more than 30 options as they are ordered, to ensure freshness and to keep the antioxidants intact. All options are served either hot or cold.

The Flip Truck: A variety of sliders on daily baked bread with local Artisan cheeses that feature All-Natural Red Angus Beef from Montana, American-Style Kobe Beef from Hawaii, Wild-Caught Pacific Ocean Ahi, All-Natural Jidori chicken, and the freshest organic or local Farmer’s Market produce.

Vesuvio LA: Traditional Italian food with a few surprises. Items like the Rice Balls, a breaded and deep fried mixture of rice, diced salami, parmesan cheese, eggs, salt and pepper, with a mozzarella core are among the appetizers, pasta and sandwich options.

Vintage Longboards Ice Cream: Brought to you by surf lovers, this ice cream is created with passion and timeless recipes that combine rich ingredients to create mouthwatering flavors like Cookies ‘n Cream, Mango and Strawberry.

Waffles de Liege: Unlike the more commonly known Belgium waffle, Liege waffles are made from rich dough infused with Belgian pearl sugar that gives Liege waffles its signature caramelized look and taste. Try it plain or with a variety of toppings.

White Rabbit Truck: Owner Michael Dimaguila states his original fusion cuisine is not your typical Filipino food. His creations are made from scratch and blend elements of American and Mexican cuisines with his favorite Filipino childhood foods. Signature dishes include the Sisig Burrito, White Chocolate Champorado, and a variety of Macarons.

Find your favorite truck easily with the Gourmet Food Truck Festival map available online.

ALL A-BORED? Railfanning Surfline, Amtrak and Coaster Trains, June 2011 DEL MAR SOLANA BEACH ENCINITAS...

Train #1...Amtrak #579 blows past Sorrento with Cabcar #6906 leading.

Train #2...F40PH #2101 passes by on the cliffs of Del Mar.

Train #3...Cabcar #2306 leads Coaster #660 through the grade crossing in Del Mar. Pretty good K5LA.

Train #4...Coaster #661 rounds the curve heading towards the crossing with F59PHI #3002 and Cabcar #2310.

Train #5...Cabcar #2308 leads Coaster #662, nasty K5LA horn!!

Train #6...Amtrak #582 heads towards its final stop of San Diego, running right on time. Decent K5LA on F59PHI #458. 

Train #7...Amtrak #589 passes through Del Mar with Cabcar #6953 leading the way. 

Train #8...Looking down on Coaster #663 as it heads towards its next stop of Solana Beach.

Train #9...Now in Encinitas, Amtrak #589 cruises on by with a perfect Shave and a Haircut from the engineer aboard Cabcar #6953.

Train #10...Coaster #663 departs Encinitas station with a nice little horn salute from the engineer on... (more)

If Karl Lagerfeld were a farmer, he'd be Tom Chino of Rancho Santa Fe, Calif.'s Chino Farm...

                 (Exclusive Ah-Ha Rancho Santa Fe News Photo: Tom Chino, right with Trey Forshee, left)

Buying groceries at Ralph’s is the equivalent of wardrobe shopping at Target. Going to the farmer’s market is like visiting a Robertson Boulevard boutique. And if you’re buying your produce from the stand at Chino Farm, you’re going to a haute couture outlet mall.

Located in Rancho Santa Fe, about 25 miles north of San Diego, Chino Farm is the longtime supplier for Alice Waters, Wolfgang Puck and other righteously persnickety chefs. The farm stand that’s open to the public is at the edge of the acreage owned by the righteously persnickety Tom Chino.

For anyone who’s accustomed to the largesse of, say, the Wednesday morning market in Santa Monica, Chino may appear to be hardly worth the effort. The stand is really a wooden shack, maybe 14 feet long and just three feet deep. Selling to the common people is very much a sideline; it’s whatever that’s available after the big boys have their pick.

However, there’s always at least a half-dozen fancy cars in the parking lot and none of them got here by accident. On a Saturday afternoon in May, everything was laid out like a Tiffany’s jewelry tray with purple cauliflower, fractal-looking absinthe-green romenesco, heirloom carrots in deep red, deep orange and palest yellow, baby beets no larger than a chocolate truffle and greens like dinosaur kale, oak leaf lettuce and frisee.

Everything is beautiful but Chino grows for flavor as much as for looks. The carrots make you wonder if you've spent years munching on dyed-orange balsa wood. There's nothing bitter in the kale. Strawberries smell like a rose petals and biting into it reveals a fruit that ranges from bright red to deep pink. It is tart and sweet and everything a strawberry is supposed to be.

However, Mr. Chino is no one’s idea of a folksy farmer. As a regular presence at the stand, he’s there to take care of the produce, not you. He doesn’t have much use for freebies or for customer chit-chat, beyond correcting them when they've said something so stupid he can’t bear let it stand uncontested. (Like the time I asked if he grew fraise de bois, the little “wild” strawberries. Apparently, the soil in California makes this impossible.)

Perfection, especially when it's grown with sustainable methods, isn’t cheap. Fava beans are $4 per pound in the pod; strawberries are $3 pint for the “American” variety, $5 for the “French.” Both are beautiful, a deep, shiny red; what’s the difference?

“The American kind is the flavor you’re used to, “ says a cheerful young man in the shack. With his pale skin, black T-shirt and matching hornrims, he looks like a “Top Chef”-loving pilgrim rather than a local. “The French variety is more fragrant, almost flowery.”

Could we try one?

The question makes his face fall, but he works to hide it. He tries to smile as he says “Sure,” but his voice is low and has taken on a tone suggesting that we have requested a sample of crack cocaine on a very public street corner. Before he has a chance to chicken out, he looks over his shoulder to confirm that Mr. Chino is out of range, reaches for a French strawberry and hands it to me, all in one swift movement. Then he looks away like it never happened.

Chino Farm, 6123 Calzada Del Bosque, Rancho Santa Fe, CA. (858) 756-3184.

Ballsy Burgers and Brews at Encinitas Ale House on South Coast Highway 101...

Encinitas Ale House

1044 South Coast Highway 101, Encinitas CA 92024 (map); 760-943-7180; encinitasalehouse.com 
Cooking Method: Grilled
Short Order: Excellent selection of delicious flame-kissed burgers, including a Kobe burger that's worth the premium price 
Want Fries With That? Yes! Cajun shoestring fries come with the burger, or upgrade to battered sweet potato fries
Price: Santana Burger, $11.50; Grass Fed Kobe Wagyu Burger, $16.95
Notes: 2-for-1 Angus and veggie burger night on Tuesday nights. Second location (different name, same menu) in La Jolla

(Editor's Note: This review is courtesy of the fantastic Erin Jackson, whose San Diego Sugar blog puts calories on you just by reading. It is at:   http://www.sandiegosugar.com/.)

When a restaurant finds the delicate balance between an elaborate beer selection and a solid menu, it's a beautiful thing. So many restaurants place a disproportionate amount of attention on amassing an enviable collection of taps or putting together an excellent menu, often resulting in a good place to get a pint or something to eat, but rarely both. San Diego's beer culture (and 30 local breweries) has bred some shining examples of when restaurants get the balance right, includingEncinitas Ale House, which offers 31 varieties of beer on tap, plus over 100 by the bottle, including specialty and limited release beers. Better yet, it came highly recommended by two SE'ers, drocksd andPommeDG.

The restaurant is dominated by a large bar, bracketed by a handful of tables, some of which offer a view through a window into the kitchen. Dim lighting and tight quarters make it the kind of casual place you'll want to get cozy and order a couple of beers.

The half-pound Angus beef Santana Burger featured a flame-kissed patty with visible grill lines and crunchy bits of char and caramelized fat. Despite being cooked through,the beef was moist and full of flavorful juice. My only complaint is the beef was so loosely packed that the patty fell apart while I was eating it, making for a messy experience that required several napkins.

The burger was loaded with flavors from smoky and spicy ancho mayo and pepper jack cheese, mild roasted poblano pepper, and creamy avocado. As evidenced by the autopsy shot, it's clear that this burger was heavy on the avocado—so much so that it looks like an avocado patty on top of the burger patty. For me, the abundance of avocado worked; the creaminess balanced out the spiciness and provided a compelling texture. My onion phobia compelled me to discard the caramelized grilled onions immediately after taking this photo, but my onion-friendly better half confirmed that they were delicious and added a tasty note of sweetness. With or without the onions, this was a stellar burger.

A slim toasted oat bun provided a good meat-to-bun ratio. The bun was denser and more substantial than most, which worked well with the slab of avocado. (A more typical soft, fluffy bun would have probably resulted in a too mushy burger.)

The grass-fed Kobe wagyu burger came out as a towering powerhouse of 10 ounces of Greg Norman Farms grass-fed (American style) Kobe beef, a slice of melted Gruyère cheese, gorgonzola crumbles, crispy onion straws, baby greens, and tomato.

After reading the AHT Guide to Hamburger and Cheeseburger Styles, I feared that the Kobe burger would be mushy. Thankfully it wasn't, perhaps due in part to the patty's thin shape. Unfortunately, the beef wasn't particularly moist or juicy, despite being medium rare. What was most impressive about this burger was that the strong steak-like flavor of the beef shone through all of the other toppings, even the gorgonzola. This burger seems to have broken AHT's string of Kobe burger flopsaround the country.

I'm serious about my sweet potato fries, and the spuds at Encinitas Ale House were definitely worth the $2 upgrade. The light and crunchy fries had a flaky, crisp coating, which yielded to a soft and fluffy center. The only thing missing was a little bit of that smoky ancho mayo on the side.

The main decision you're likely to face at Encinitas Ale House is whether to get one of the Angus burgers, or splurge for the Kobe burger. Based on my experience, I can sayeither option is a good idea. And with over 30 brews on tap (and 2-for-1 burger night on Tuesday nights), it's the type of spot that demands a return visit anyway.

(Erin Jackson, a local food writer with a passion for all things sweet. Erin is a lifetime sugar fiend whose first word was “candy”. Since moving to San Diego, her goal has been to discover the best cheap and tasty eats, including the many options for dessert and other sweet treats.

When she’s not mowing down on a cupcake - or burning off the calories on her trusty bike -  Erin reviews the San Diego burger and pizza scene for Serious Eats.)

I have been to this resturant in the past.  I went on April 30. It has really slipped.

Chef Martin does a very good job.   BUT. food was just OK tonight, and service was very poor for this type of resturant.  The service was not attentive.  I was constantly looking for my server. 

I thought the martiini's were not consistant, but the desserts were excellent.

The resturant was impressed with itself, I was not impressed and will not return for a while and hope they will get better.

When I mentioned the poor service to the reseptionist, she said it was a busy night.  For these prices, this was a response that was not appreciated.

Everything you ever wanted to know about TOMATOMANIA at San Diegto Botanic Garden and weren't afraid to ask...

Herb Festival, Spring Plant Sale, and Tomatomania®

March 19 and 20

9:00 am – 5:00 pm

Download Your Coupon Now >>

This Coupon is good for $2.00 OFF admission • March 19 and 20, 2011 • 9 am - 5 pm
Only one coupon per car needed. FREE Parking. May not be combined with any other special offer.

Cost: Free with admission or membership
FREE PARKING

We are happy to announce that Susan Belsinger will be our honored guest at this year’s Herb Festival. Susan is a culinary herbalist, educator, food writer, and photographer whose articles and photographs have been widely published. She has co-authored several best-selling, award-winning cookbooks. Another book, the creative herbal home, co-authored with Tina Marie Wilcox, is the second in the living with herbs series published by herbspirit. 

Susan will give a program each day at 1 pm. On Saturday, she will show her power point Up Close and Personal: Getting to Know... (more)

Design Sponge Archive: San Diego City Guide to Fashion and Fun by Julia Wheeler...

                                                                         (Illustration by Nilo Naghdi)

Our San Diego City Guide update comes to us from blogger and San Diego resident Julia Wheeler. Julia shares with us her love for the sunny beachside city of San Diego with a wonderful guide to eating, seeing and shopping in each unique neighborhood. Thanks, Julia, for this fantastic tour through San Diego!

Read more at Design*Sponge here...

You probably know San Diego as a beautiful, family-friendly beach town or as Spring Break central. While it most definitely fits the aforementioned stereotypes, its personality reaches beyond boardwalks and keg stands. If you have the time to dive a little deeper, you’ll... (more)

Local Wally's WHATS UP PORTAL - Getting the Flavor of Del Mar at the Flavor of Del Mar...

For more Local Wally visit:  http://localwally.blogspot.com/

Discover more about his homey-land San Diego County at Local Wally's Guide to San Diego!

Or contact: wally@localwally.com

Local Wally is a San Diego local who writes Local Wally's Guide to San Diego (www.localwally.com). Follow his adventures as he finds great food, weird things to do, and posts random adventures of his life in San Diego....

Getting the Flavor of Del Mar

 THE PLACE:  FLAVOR DEL MAR, 1555 Camino Del Mar, 3rd Floor

THE VIBE:  Vacation perfect ocean view wonderful, hip and trendy

THE COST:  Lunch is moderate, dinner entrees around $30

I was stumbling around Del Mar the other weekend looking for a new place to eat.  I love going out to lunch but have to fight the urge to go to the same old places.  A while back there was a place called Epizote in the Del Mar Plaza. It had a spectacular ocean view but that was about it.  Gone.  In it's place is the new Flavor Del Mar, a hip new place that's been getting a lot of buzz. I checked out their menu and saw these magic words:  HAPPY HOUR ALL DAY SUNDAY!  Beers on tap for $3, small plates for $6, a sunny table for two in front, I'm in!

So check this one out.  It's a steamed Chinese bun typically used for Peking Duck but topped with a crispy pork piece and a zesty hoisin sauce and Asian slaw.  Man oh man, was this good and at only $6, a steal!

Next up was the lunch entree lobster roll ($14), served on a hot dog bun and with house made chips.  This was so good I almost cried.  Let's go in for a closer look.

Look, it's not smothered in mayonaise or surrounded by fillers.  This lobster was fresh and delicious, pour a bit of that drawn butter on top and it's pure heaven.  The house made chips were good, too, though a touch overdone for me.  But who cares, that lobster, that lobster!!  Look, you want one of these.  Don't even look at the rest of the menu, get this!

So the next day I was thinking about how good the food was at Flavor and had a bright idea - let's go there for dinner!  No argument on that one.

Before we get to the food, I love fancy cocktails.  I had a Tangerine Jalapeño made with peligroso añejo tequila, cointreau, tangerine, lime, housemade jalapeño purée, and finished with a chili-lime salt rim.  So good, so dangerous, but so delicious with the peppery overtones mixing with the sweetness, a perfect balance.

 The meal started with some rustic bread and various salts to top them with.  I know, I've been a skeptic on the idea of fancy salts but this was so good that guess who now has his own jars of fancy salts at home?  You know.  Anyway, each salt was different, one was Chinese Five Spiced, one was crunchy, you get the idea.

 Next up was the Butternut Squash soup.  OK, I usually don't care for this but I was gushing all over this one.  No cream used, don't ask me how they got it so creamy but really a perfect start.  But wait, there's more!

Beef Carpaccio, aka raw beef, with a quail egg and capers and man more of that crunchy salt!  Super good delicious.  

 Recently I ragged on Island Prime.  Not only was the food expensive and not that special but the waiter was a huge dufus, a college kid who when asked for a recommendation would refer back to the menu and read you the options.  At Flavor the waiter was actually knowledgeable!  He knew wines!  He knew foods!  He had opinions when asked "what do you think of this dish paired with this wine?" and unbelievably steered my wife away from the expensive scallops and towards what appeared to be the token pasta dish.  Crazy??

 Homemade pasta with mushrooms and a hint of truffles, do I have to tell you that this dish blew me away?  The texture was perfect, the flavors perfect, and though it's the cheapest thing on the menu it might be one of the best pastas I've ever had.   

 Before you go WHAT IS THAT, A SQUIRREL BRAIN? I have to remind you that this restaurant is really dark so taking food photos is really tough!  I had to turn on the flash and bother everyone around me (the things I do for you guys) and as every food photographer knows, flash is the kiss of death to good food shots.  So NO, that's not a squirrel brain or a goat liver but a veal cheek (see, that's better, right?) on top of pork belly and duck confit and gnocci and.... wow, just taste it and shut up!  And the waiter was right, it paired very nicely with the wine.

So there you go, a new place to go eat at!  Flavor Del Mar has to rank right up there with some of the best restaurants in San Diego.  If lately you've been going to the same old places, do yourself a favor and go to Flavor.  Hey, nice rhyme!

Local Wally's WHAT'S UP PORTAL -- Paradise (Grill) in Del Mar?

For more Local Wally visit:  http://localwally.blogspot.com/

Discover more about his homey-land San Diego County at Local Wally's Guide to San Diego!

Or contact: wally@localwally.com

Local Wally is a San Diego local who writes Local Wally's Guide to San Diego (www.localwally.com). Follow his adventures as he finds great food, weird things to do, and posts random adventures of his life in San Diego....

Paradise (Grill) in Del Mar?

HE PLACE:  PARADISE GRILL (Flower Hill Mall, Del Mar / web)

THE VIBE:  Feels like Maui

THE FOOD:  Island Influenced

THE PRICES:  Wide range from $15 burgers to $29 filets

Weird...

Ever get that strange feeling of deja vu?  Well, I got it the second I stepped into Paradise Grill in Del Mar's Flower Hill shopping mall.  It's taken me a long time to stop in because 1) I hate the parking at Flower Hill Mall, and 2) I hate wandering around Flower Hill Mall looking for any shop that is the least bit interesting.  But as fate would have it, there I was - impatiently waiting for a giant SUV to leave.  HURRY UP!!!

Back to that deja vu thing again.  Once inside Paradise Grill I was reminded of any number of restaurants on Maui.  Wow, am I at Kimo's?  Wait, no, this is David Paul's!  No wait, ahhh, Hula Grill, right?  Now look, I didn't say that's a bad thing.  In fact, I felt like I was on vacation and God knows I need a vacation.  But let's order up some food.  What's that?  Duck Confit tacos?  I love duck confit.  I love tacos.  How can it miss?

 But miss it did.  The duck was uninspired, like generic meat and lacking any real duck confitiness.  And the fries, well you know I love fries.  But I HATE IT when they serve cold fries.

Really, if McDonalds can get it right then a real restaurant should too.  Let me try my Gordon Ramsy impression:  "WHAT THE HELL, THEY'RE ^%$#$ BLOODY COLD, SEND IT BACK!!!"  Overall, I'd have to give this dish a C-. 

 Next up was the Firecracker Shrimp, deep fried crispy with a sweet and spicy sauce.  And guess what, it was scorching hot like they actually just cooked it when we ordered it.  And guess what again?  It was THE BOMB, delicious and well executed.  Nicely done!  

So the final verdict?  I love the atmosphere and setting, and the shrimp made up for the lousy tacos, so I have to give this one a solid B.  If you're stuck trying to think of a place to go for lunch or dinner that feels like vacation but doesn't cost like one, then Paradise Grill might be the ticket. Just don't get the tacos.

Oh yeah, almost forgot - here's a two for one coupon so you can get a double order of that shrimp and not worry if someone wants a taste.  That's my plan for next time.

COMING SOON - WALLY VISITS A NEW RESTAURANT IN DEL MAR...

Carlsbad Flower Fields opens for business, but you'll have to wait a month for the flowers to bloom...

Carlsbad's flower fields officially opened for business Tuesday, March 1, but going there during the next few weeks probably isn't going to be that much fun. The colorful ranunculus won't be blooming until next month. Cold weather is to blame, officials said

Carlsbad's grand answer to Holland is expected to draw from 130,000 to 140,000 visitors through May 1.

General manager Fred Clarke put his spin meter to the test though.

"We are off to a slow start," Clarke said. "That means our main season is really going to be nice...Sales are strong."

As pretty as the Flower Fields picture will be, it's also a vehicle to promote commerce for Armstrong Garden Centers that now sponsors the event. Last year, about 7 million stems of flowers were cut and sold through Armstrong, according to officials.

Fast facts:

• Open to the public seven days a week from 9:00 AM to 6:00 PM
• Tickets are available for purchase onsite and online
• Prices: $10.00 for Adults, $9.00 for Seniors 60+, $5.00 for Children 3 – 10, Children 2 and under are Free
• Season Passes: $20.00 for Adults, $18.00 Seniors 60+, $10.00 for Children 3 – 10
• Wagon Rides: $5.00 for Adults, $3.00 for Children 3 – 10
• Information Line: (760) 431-0352
• Address: 5704 Paseo Del Norte, Carlsbad, CA 92008

"Take yourself out of the ordinary and spend a few hours in one of nature's wonders - our Fields of Dreams, our Fields of Color. A place where kids can run and adults can linger - 50 acres of extraordinary color in bloom on a hillside overlooking the Pacific Ocean, with a special nursery, garden, and gift shop by Armstrong Garden Centers, and festivals throughout the season."

-- The Flowers Field

Chef Dan Mooney RELATE Pop-Up Restuarant serves through Saturday; Local mussels brighten Dolce Pane E Vino Restaurant at Del Rayo Village

Getting a seat at a pop-up restaurant—one of the biggest food trends of 2011—might not be as difficult as scoring a seat at Rao's, but it's close, according to Los Angeles food blogger Tien Nguyen.

"Nationwide, chefs are using temporary restaurant spaces to experiment and create entirely new dining experiences, only to shut down or change menus after only a few days or months," Nguyen said.

"Because what pops up must pop down, access to these unique dining experiences will be highly limited, and only those in the know will be able to snag a table. Here are some of the country's most anticipated pop-ups to come. Plan your meals accordingly," Nguyen added.

 For more on 'The Buzziest Pop-Up Restaurants' visit...

 For more Ah-Ha Rancho Santa Fe News on RELATE Pop-Up visit this link...

 Ending February 26: Dan Moody's Relate in San Diego

San Diego's first pop-up restaurant, Chef Dan Moody's Relate, will close this month after a successful but too-brief 23-day run. The menu changes nightly, though diners can expect a contemporary French menu with at least five courses. More clues: A recent menu featured seared local redrock with a white bean puree, "Crispy Escargots on Toast," and a "Mascarpone Mousse Napoleon" with dragon fruit. 

Relate Restaurant, 1010 S. Coast Highway 101 #103, Encinitas, California, (858) 367-3709

Dolce Pane E Vino mussels up...

Dolce Pane E Vino at Del Rayo Plaza has made a name for itself quickly as an affordable gourmet eat and drink place wrapped around some high class Formaggeria.

Now, the Dolce crew goes deep sea locally with special mussels in the dishes courtesy of Carlsbad Aquafarm. At Agua Hedionda lagoon, by the giant Encina Power Plant towers, the 5-acre  aquafarm has been turning out fresh sea-farmed shellfish for 20 years. Look for the rows of white buoys floating in the lagoon. Mussels hang from the buoys on 8-foot-long mesh sleeves submerged in salty water.

Sold to almost 50 distributors, the aquafarm's mussels, oysters, sea horses, abalone, algae and brine shrimp goes to restaurants and stores nationwide. The farm also operates booths at the Santa Monica, Hollywood, and Hillcrest farmers markets.

The biggest competition comes from Canada and Mexico, where the federal governments subsidize shellfish farms, according to analysts.

Dolce joins several California fish markets and restaurants in featuring the shellfish. Oceanaire’s oyster bar often shucks one or two types of Carlsbad oysters, such as the petite Lunas, which have a clean, briny flavor and slight metallic finish, or the sweet and delicate Del Sols. Ritual Tavern at North Park sells Carlsbad oysters every Thursday night, and Sea Rocket Bistro and Ritual each have the aquafarm’s buttery-textured mussels on their regular menus.

And now viva Dolce Pane E Vino.

"The inspiration behind Dolce is to provide high quality with ease in all we do. From our fine wines and full bar, fabulous small dishes and entrees, exquisite meats and cheeses, to our artisan furnishings, our sweet and knowledgeable team strive to provide the ultimate dining and wine experience in a warm and whimsical environment."

-- Dolce Pane E Vino

Dolce Pane E Vino Restaurant

Del Rayo Center

16081 San Dieguito Rd

Rancho Santa Fe, CA 92067

(858) 832-1518

www.dolcepaneevino.com

Local Wally's BLOG: Escalating Burger Wars takes it to whole 'nother level at George's at the Cove...

"My mom could make a better burger than this and she can't cook worth sh&^t," said one local who asked to remain anonymous since his Mom was standing next to him.  Angry protesters on street corners shouting "End the War Now" has only increased the tension as chefs everywhere battle it out.  And right in the middle is Local Wally, the original San Diego local guy who just wants a bite to eat. And he's hungry.

###

There I was.  La Jolla.  Lunchtime.  At the iconic George's at the Cove Ocean Terrace, the upstairs al fresco restaurant.  The dinner menu is a glorious collection of delights, but the lunch menu is as sparse as a Gordon Ramsey menu makeover.  There are salads (boring), a few pastas (been there, done that), and some ho-hum sandwich selections.  Oh, and fish tacos but can you really beat the $2.75 taco at The Brig?  No, no way.  So I had a drink.

 George's makes a Bloody Mary that's so spicy that your eyeballs might pop out of their sockets.  See what looks like an olive in the glass?  That's actually my eyeball!  They infuse the vodka with peppers.  Maybe too much pepper.  But if you like your Mary's hotter than licking a piece of lit charcoal, this is your drink.  I'll give it an A for effort, a B for overall deliciousness, and a mental reminder to think twice before getting that one again.  

But George's main draw has always been the view, and today it didn't disappoint.  Want to see it? 

 Kayaks, snorkelers, and water clarity that looked like the Bahamas.  This is why we love San Diego.  And look, there are seals!  I love the seals, but who doesn't?  Don't forget, email the Mayor and tell him you support the seals before those crazy anti-seal people bulldoze the beach so their snot nosed kids can take over.  Really, the seals need your help.

So now I'm sauced up with vodka and peppers and my eyes are watering and the sun is so hot so I look at the menu one more time and see... can it be?  A Hamburger.  With Cheddar Cheese and Bacon.  Time for George's to battle it out as I continue my search for the Best Burger in San Diego.

 And here it is, a heavyweight of a burger.  What is that, a half pound?  Maybe more.  Disturbingly huge and way bigger than my mouth could open.  Oh, I forgot, the waitress asked if I wanted a salad or fries with that.  What?  Was that a serious question?

 You can't have a salad with a burger.  And these fries were darn good.  Not as good as Bouchon in Napa Valley, nor as good as The Third Corner in Encinitas, but respectable.  Stay away from my fries.  Grrrrr. 

                                                              STEP ONE:  Look inside.  Looking good.

                                                                           STEP TWO:  Pick it up.

                                                            STEP THREE:  Stop eating, people are staring.

So how was it?  Pretty good, though a bit under seasoned  Thankfully they actually had Salt and Pepper shakers on the table!  I hate it when you have to ask for salt and the waiter looks at you with scorn.  Pass the salt.  So the burger was slightly overcooked (I ordered medium) and it was packed a bit too dense, but it was still pretty delicious.  Best Burger in Town?  No, not ready to call this one.  I've got a lot more burgers to eat first.  Are you with me?

GET LOCAL, GET WALLY Local Wally's Guide to San Diego

GET NAPALocal Wally's Guide to Napa

GET SONOMASonoma Tourist Guide

And don't forget to get even MORE Wally on Facebook and Twitter.

Road to Abkhazia leads through Del Mar Pt. 2: B. Talley goes Atlantic with Black Sea tale...

Driving back down Abkhazia’s wending coast, Del Mar's Bruce Talley pointed to a series of decrepit, half-collapsed Soviet- era buildings. “I see a five-star hotel here,” he says, and “a family resort over there,” and “definitely something akin to a Club Med along the coast up here.” When a line of palm trees gives way to a view of the snowcapped Caucasus Mountains, Talley jabs my arm again. “Look! It’s like Big Sur meets Kauai!” And then he laughs. “Okay, so that’s a bit of a stretch. But just wait. You’ll see. This place will change so fast.”

Editor's Note:

Ah-Ha Rancho Santa Fe News first found Del Mar businessman Bruce Talley at the local smashburger during a breif respite from his Black Sea entrepreneurial ventures. Talley has been working with the government of Abkhazia, a former province of Georgia that seceded in 1992. He has been working with the Abkhaz government to open its maginficent, untarnished Black Sea coastline to visitors and potential eco-friendly development.

Known for its mild climate, attractive beaches lapping up to towering mountain ranges, the nation of 220,000 citizens is a mere 30-minute drive from Sochi, Russia, the scene of the 2014 Winter Olympics. For more from Talley's look at them thar Abkhaz dreams, visit Bruce's blog at:   http://www.brucetalley.com/. Our previous coverage of Talley's stock and trade can be found at http://tiny.cc/92r55.

Now, Talley has gone viral with an Atlantic Monthly story appearing today, Friday, Feb. 18 on his effervescent Abkhazia efforts. Haley Sweetland Edwards, a journalist who covers Central Asia and the Middle East and currently lives in Tbilisi, Georgia, profiled Talley for the Atlantic...

Boca on the Black Sea

An American developer seeks to create the “Florida of the Caucasus.”

By HALEY SWEETLAND EDWARDS

"THE REAL-ESTATE developer doesn’t seem to see the bullet holes in the cement wall behind him. Or the mortar-scarred apartment buildings. Or the half-bombed mansions where trees sprout through wallpapered living rooms. All the real-estate developer seems to see in Abkhazia, this breakaway territory wedged between Georgia and Russia along the Black Sea, is opportunity.

“This place could be the Florida of the Caucasus,” Bruce Talley says, jabbing my arm with excitement as we walk between two filthy concrete hotels. Gorbachev, Khrushchev, and Stalin all built vacation homes in the area, their porches overlooking a string of empty beaches, turquoise water, and looming mountains that tinge peach at sunset. “This is the ideal subtropical paradise for 145 million Russians, and there is nowhere for them to stay.”

Puss TV - Watch Video: Abkhazian vew of dispute with Georgia, posted Jan. 23, 2011

Watch Video - Watch Video Georgian view of the Abkhazian situation, posted Feb. 13, 2011.

The fact that Abkhazia, a piece of land roughly the size of Puerto Rico, claims to be an independent nation; that Georgia vehemently claims it as its own; that a formidable queue of Russian tanks along the Georgian border defends its asserted sovereignty; that hundreds of thousands of refugees have fled from here in the past two decades, leaving their empty homes to crumble in the beautiful sunshine—these are all merely matters of detail.

Talley, a South Dakota farm boy who served a stint in Alaska as a crab fisherman, made millions as a bond salesman in California, enjoying a lifestyle that afforded him Porsches (plural) and a Ferrari (metallic blue).

He got into real-estate development six years ago and moved to southern Russia, convinced that a fortune can be made here (he’s currently developing a shopping center in Krasnodar).

In November, after receiving a personal invitation from Abkhazia’s de facto prime minister, Talley became the first American real-estate developer to open a firm here. (“We need Western investment,” Prime Minister Sergei Shamba told me. “Bruce is good for us.”) Talley now blogs, tweets, and maintains both a YouTube channel and a Facebook fan page—all to promote Abkhazia.

Talley’s moment of opportunity traces back to the confused crack-up of the Soviet Union, when the region of Abkhazia was incorporated into the new nation of Georgia. Independent-minded Abkhazians promptly set up their own government and managed to stave off Georgian authority. For most of the past 20 years, though, Abkhazia’s economy has been in a deep freeze, stymied by war with Georgia in the early ’90s and then by international blockades.

For more, visit the Atlantic's full story here...

Updated 4 P.M. 'Surfliner Stories' - New San Diego-Los Angeles express AMTRAK PACIFIC SURFLINER service began Tuesday...

I often ride Amtrak's Pacific Surfliner train between San Diego and Los Angeles. I find that the train windows offer a unique perspective on life if you take the time to look outside, so I started writing occasional reflections and vignettes about my ride and posting them on my diary at Daily Kos. With this blog, I collect them in one place and add some more. This is a non-political blog and I post irregularly.

-- SURFLINER STORIES

New SD-LA express service starts Tuesday Feb. 15

Amtrak on Tuesday, Feb. 15 replaced train number 565 with train number 563 on weekdays. This new train, which leaves San Diego at 7.05 and Solana Beach at 7.39, will make fewer stops in Orange County, scheduled into LA nearly 20 minutes sooner. 

If it manages to deliver on time arrival (more on which later), that makes the new 563 a viable alternative to 763 for me a few mornings a week, meaning I could sleep in for an extra hour. I'll let you know!

Where's my train?

• Amtrak CA status & alerts
• Surfliner twitter updates

Cars versus trains: the power commute

I needed to move some things out of my office so I commuted by car instead of by train. Because of the residue of the holiday, traffic was light in the morning and I breezed up to LA in 1h40m, significantly faster than my normal travel time. The train ride is only 2h10m, but driving or taking the shuttle to and from the station involves a built-in cushion of waiting time, so my door-to-door travel time by Amtrak is about 3hours each way.

But even with the fast drive to LA, I still missed the train ride. Driving is hard work, requires constant focus, and most significantly prevents doing anything else. Without my morning train time, I didn't have a chance to read my email, scan the news, or get going on work (or write a blogpost! ;-). I arrived at my office feeling behind. While at work, I loaded a bunch of work things to read on my computer for the ride home--only to realize that I wouldn't be able to read them. The drive back was over 2h, with traffic heavy in parts. I arrived home tired, stiff, my back sore, and again, feeling behind. I felt a lot less productive than on a train day, even though I "gained" a couple of hours.

So, the comparison:

Now, if only there were a regular evening Amtrak leaving LA between the 5.10 and the 8.30, I'd be all set….  

NEW! SD to LA Express

Introducing the new San Diego to Los Angeles Express!

With less stopping and more going, Amtrak California’s new Pacific Surfliner San Diego to Los Angeles Express (SD to LA) service will help make your commute a little easier to take.

The new SD to LA Express Train (563) begins pulling out of the station on Tuesday, February 15, 2011, and will operate Monday through Friday.

Express Train 563 replaces weekday Train 565 with fewer stops along the corridor. The Express Train departs San Diego’s Santa Fe Depot at 7:05 a.m. with stops in Solana Beach, Oceanside, Irvine, and Anaheim, before arriving at Los Angeles Union Station at 9:33 a.m.

VIEW SCHEDULE

Please note: Unlike Train 565, the new Express Train will no longer stop in San Juan Capistrano, Laguna Niguel-Mission Viejo, Santa Ana, Orange and Fullerton. Train 565 will continue to operate on Saturdays and Sundays (only) with no change in service.

In addition, Metrolink Orange County Line Train 687 will depart Laguna Niguel/Mission Viejo at 8:33 a.m. instead of 8:20 a.m., arriving at Los Angeles Union Station at 9:55 a.m.

The SD to LA Express service is a regional cooperative pilot project between Caltrans, Amtrak, and local transportation agencies along the Pacific Surfliner corridor. Aligned with the strategic goals set forth by the Los Angeles - San Diego Rail Corridor, a Joint Powers Authority operating in Los Angeles, Orange, and San Diego counties, the SD to LA Express Train represents the beginning of many new enhancements to be implemented along the Pacific Surfliner rail corrirdor.

BOOK NOW!

For Amtrak California station information click here.

For more information regarding Metrolink trains click here.

Bar Karma? A guy walked into Encinitas' Lumberyard Tavern...and found its service 'choppy'

Jeffrey Lambkin, is a co-owner of liquidsyndicate.com, a competition-level flair bartender and certified mixologist. Employed as a a bartender since he legally could, Jeff has opened venues, created menu's and done trainings while working at almost every type of bar imaginable for companies large and small. Contact Jeffrey. Or find more here...

Lumberyard Tavern; Encinitas Pub with Choppy Service

On a slow Tuesday night around 7:00 pm, I visited the Lumberyard Tavern in Encinitas for a friend's birthday.  We had been there before and really liked the vibe of this relaxed, friendly establishment.  The Lumberyard's happy hour offers minor discounts on beer, wine, and appetizers, and they seem to promote sporting events well. Offering a wide range of both local and macro brews, this establishment has the potential to be a great new gem for the "lumberyard" area of Encinitas. 

Unfortunately, the beer selection is where the excitement ends.  The cocktail menu was pretty unimpressive; your standard issue sports bar martinis and margaritas were listed for those people that have perhaps never ordered a mixed drink before.  While some local venues likeHensley's and The Stadium have shown creative cocktail menus, The Lumberyard hasn't gotten there quite yet.  

The food was reasonably priced, and I always enjoy a unique idea like a pretzel hamburger bun (pretty good). However, if I may offer a bit of food advice; order sauces and dressings on the side, as the burger and salad we ordered were swimming in their respective condiments.

As a bartender, I generally don't get a chance to get out during games or on the weekends, and am able to give an establishment the benefit of the doubt by evaluating them when they are generally slow and should be at their best.  I feel like this keeps me from being another Yelp'er who complains that they got slow service for a UFC fight or couldn't find a spot at the bar on a Saturday night.  I understand these service setbacks and that bars and restaurants are going to be busy, the same way you know you're going to hit traffic on the freeway at 5 pm on a Friday. But when bad service happens when a restaurant is slow and the quality is at the hands of the staff and management, then it is worth mentioning.

Having sat at the bar and in the restaurant, I noticed that the service was fairly poor on both occasions.  This time, however, there was an obvious lack of knowledge and experience and the server seemed apathetic at best.  We saw her a handful of times, and it was always after we flagged her down to ask for something, never for her to ask us if we wanted a refill, some ketchup, or to just find out if we were enjoying our meals. 

Although there were only a few full sections of the restaurant, our completely empty beer, wine and soda glasses went unnoticed. We also never received a check-back on how our food was as my wife's salad was drenched in dressing and I desperately needed a soda refill for my spicy burger.  The only time we really saw our server was when she brought the check, which we didn't ask for. At this point, she was extremely efficient at closing us out, but absent and unconcerned when we needed things throughout the meal.

I seemed like all of the servers could use some multitasking and table management skills, as well as a quick briefing in general concern for the tables in your section.  At least feign a slight interest in your job!  We were never shown any appreciation for having a birthday there, or received an apology for the extended wait periods.  They either need to have more servers, hire more experienced staff, or have management that holds their employees accountable for service. 

 The good food, quality beer selection, and great Encinitas location make me want to like this place, but until the service is dramatically improved, I think it will be awhile before I consider myself a regular.

 Lumberyard Tavern & Grill

967 South Coast Highway 101

Encinitas, CA 92024

(760) 479-1657

'Fooding 411' - Happy Birthday with Sprinkles! (Sprinkles Cupcakes, La Jolla)

Sprinkles Cupcakes

8855 Villa La Jolla Drive

La Jolla, CA 92037

(858) 457-3800 (888) 220-2210 (order line)

  http://www.sprinkles.com/

I've been such a terrible blogger. I haven't been on here for weeks. Well... my computer has been on the fritz and I finally gave up on it a few weeks ago and recycled it. Even if I did have a computer, long story short- the internet is also down. Ugh... I can't win! I'm in the process of computer shopping so any recommendations would be much appreciated and hopefully a real internet connection at home will be up by next week.

EHo's birthday was this past Monday so the JLC decided to spring a sweet surprise on her. She once expressed to me a strong want to taste every flavor Sprinkles had to offer. Well Miss EHo... ask and you shall receive. I coordinated the pickup and through this experience I became a huge believer in the call-in/online order service. Normally, EHK and I would wait what seemingly would be a lifetime in line for some cupcakes when the closest location to us was Newport Beach.

I'm so happy that there's finally a La Jolla/UTC location. Is it me or is their business model centered around being in close proximity to a college campus full of kids with money to burn and no real responsibilities? The Newport Beach location is fairly close to UC Irvine, Bay Area location is at Standford Mall and La Jolla is within walking distance of UC San San Diego. See a correlation?

Anyways, minimum order to use this order ahead service is a dozen so I thought EHo's birthday would be a terrific opportunity to test out this service. So I ordered one of every flavor available for the day to fill a dozen and gave them my payment info. I ordered around 11 in the morning and came by to pick up at 3 in the afternoon when the line was wrapped around the building. Yes, I felt like a rock star waltzing by this gargantuan of a line to pick up my order and waltz right back out. Would I recommend this service? YES!!! There's no bigger pet peeve for me than waiting in an endless line and a Sprinkles line can seem like forever. Only con is that you gotta order at least a dozen. I wish they'd drop the minimum to half a dozen especially given the increase in price. It has increased $.25/cupcake from what I last remember. Oh well... can't have everything my way.

----------------------------------------------------------------------------------------------------

Fooding 411 is...

Just two foodies on the delicious adventure through life...
 

Liz is  a SF Bay Area girl at heart currently fooding in San Diego.

"I ventured down to SD to attend UCSD and I guess I kinda stuck around for the work thing. Oh and I suppose the weather and beaches aren't too bad either. I love discovering new restaurants, recipes, food products and gadgets. So yes I love to cook and eat... well maybe more the latter."

EHK (aka Mr.K) is a  first generation Chinese American that loves to eat.

"My fondest memories of childhood always surrounded family gatherings around the dinner table. Fooding must be genetic because my mother also has an endless appetite and is always seeking the ultimate meal. I love food of all cultures and always willing to try something if I think it will be tasty."

About Fooding 411

What's in your refrigerator?" my therapist asked. "Huh?" I responded. "Food is Love," she said. "You have to fill up your refrigerator if you want your life to change."

The above is an excerpt from a Life Lessons article of the Febuary 10' issue of Real Simple pgs. 53-57. Food really is love. Reminiscing... some of the most memorable moments involve good company and a good meal. With so many of these fond memories, it was realized an outlet was needed to archive these accounts. Fooding 411 was cooked up as a way to document and share fooding encounters. Good or bad... it'll always be an honest opinion or experience. Hopefully you'll find these adventures entertaining.

Feel free to shoot Fooding 411 an email at fooding411@gmail.com if you have any questions or comments.

'Top Chef' Hosts Los Angeles Tryouts For Season 9, Just Desserts on March 14 

Crave cash prizes, fame, and most importantly—unyielding drama?

  Then you're in luck, as Bravo will be holding a casting call for Season 9 ofTop Chef and Season 2 of spin-off show, Top Chef: Just Desserts on Monday, March 14 from 10 A.M.-2 P.M. at The Foundry on Melrose in Los Angeles. If the prospects of starring on television with a shot at fame and fortune isn't enough, don't forget that the show helped launch the careers of local cheflebs Brian Malarkey of Searsucker and Rich Sweeny of R Gang Eatery. All you have to do is apply, so visit Bravo for the required application and complete details on how to register.

Encinitas fast food news: Five Guys Burgers ready to roll, Chick Fil A, too... 

Nothing like a Five Guys Burger & Fries sighting to stir the burger-loving juices.

 The rapidly expanding somewhat gourmet fast burger Mecca is up and about to be running at Encinitas now, at the old Daphne's Greek Cafe space, near Kaito Sushi at Encinitas Marketplace on El Camino Real and Encinitas Boulevard.

The actual opening date has not been announced. However, as you can see from the photo above, it could be soon enough.

In other Encinitas fast food news, word on the street is Chick Fil A is going in to an old bank building that once housed Baja Fresh at Encinitas Marketplace. Also, a Kohl's Department Store is said to be coming to the the former Albertsons . 

San Diego County-wise, Five Guys last year rolled out quietly at North Island Naval Air Station, which is accessible only to military personnel. The Virginia-based burger chain also has gone into Point Loma, Pacific Beach and most recently, the 32nd Street Naval Station.

"We're expanding like crazy this year," said Leeanna Lertpaichaiyon, general manager of Five Guys at 32nd Street last month. She worked previously at a couple of the other San Diego locations.

"Leases have been secured for Hillcrest, La Jolla, University Town Center and a few spots in North County, including San Marcos," Lertpaichaiyon added.

Five Guys is considered healthy and good for you. Generally. Just steer clear  of the large order of fries, which are cooked in peanut oil and weigh in at 1,474 calories and 71 grams of fat. An oozy bacon-cheeseburger inflicts less guilt in comparison, totaling 920 calories and 62 grams.

Mary and Jake from 'Foodies' visited the Five Guys Liberty Station giving it the thumbs-down, althugh she liked the fries. Check out the Encinitas store for your own opinion since Five Guys and In-and-Out Burgers are considered natural rivals.

Alyssa and Mary run the The Plain Jane. This food blog is a side project that they both write for, doing reviews of restaurants in and around Southern California. They review all kinds of restaurants, pulling out their trusty cameras and taking photos of their food while other patrons try not to look at them and wonder why they are taking pictures of their food. Mary writes the majority of the reviews found here for San Diego.

Read more: 

Five Guys is a national chain fast food restaurant – but without the drive-thru windows. I liken it to In-N-Out in that they have a limited menu and only sell a few things (no chicken sandwiches, nuggets, tacos or other crazy things here). Our friend, Chris, from Florida recommended this place to us after he found out that we actually had one in San Diego. I had been meaning to go, but previously thought the only restaurant was on NAS North Island. I did consider bugging my dad to take me on base to go, but I never did. Then a few weeks ago, I saw a review for Five Guys on Darlene’s blog and realized I didn’t have to go on base after all to check this place out. With the urging from Chris (re: lots of text messages), Jake and I took the kids out to Liberty Station to try out Five Guys.

When you first walk in, there’s a big pile of 50lbs. bags of potatoes, with a sign telling you where the potatoes are from that day. This place is pretty spacious, much bigger than any In-N-Out I’ve ever been too, with outdoor seating to boot. There’s also free peanuts for you to snack on while you wait for your order to come up. The kids feasted on the peanuts like there was no tomorrow. I ate a few, but mostly I wanted my “real” food to come out.

Jake and I got “regular” sized burgers for ourselves and “little burgers” for the kids. I really, really wish they had listed on their menu the difference between a “regular” burger and a “little” burger. A regular burger comes with 2 patties and a little one only has one patty. I would have preferred to have had the little burger, but … little sounds… well, mini sized! I suppose we should have asked, but I felt kind of duped.

The cool thing about Five Guys is the ability to choose your own toppings – which are all “free” – and you have 15 different toppings to choose from. I went with: Mayo, Ketchup, Mustard, Lettuce, and Onions (in addition to bacon and cheese).

I got the Bacon Cheeseburger ($6.39). The burger comes wrapped in foil on a sesame seed bun and slathered with all of the ingredients. I thought it was a bit too much having 2 patties. I didn’t really like the cheese on this burger (Jake reminded me that I don’t like American cheese, which is true for the most part) and I really didn’t like this bun. The bun was like any old thing I could buy at the grocery store and it wasn’t warmed up or anything. Very sad. Also, I know there was bacon on it because I saw it, but I don’t really remember tasting it. Maybe I had too many toppings? The burger itself was juicy and thick and cooked well, but overall I didn’t really care for the burger.

This above is 2 orders of the Regular Sized French Fries ($2.59). It took up about half of the paper bag. Mind you, when I ordered these, I thought I had ordered the large and realized later when I saw my receipt that I had only gotten 2 regulars. I can’t even imagine what a large sized order would look like, as this was plenty of fries to share between 2 adults and 3 kids.

I really liked the french fries – they reminded me somewhat of Boardwalk Fries that used to be in Horton Plaza. Crispy, skin on fries are what I like (though I needed to add salt to them so they could have some seasonings).

Oh, Five Guys. I’m sorry I didn’t really dig your burger. I liked your fries, though. You really should put somewhere that the regular burger is 2 patties. It would be the nice thing to do. But you know. Whatever...

Valentine's Day @ The Inn at Rancho Santa Fe means three-course champagne dinner for romantic couples

Valentine's Day at The Inn at Rancho Santa Fe

San Diego Food Finds Favorite Restaurants around North County and San Diego -- and links to their culinary web sites... (Let your cyberfeet do the walking)

Rancho Santa Fe

Delicias

Dolce Pane E Vino

Inn Fusion

Millefleurs

Thyme in the Ranch

Cardiff

Rimel's Rotisserie

VG Donut and Bakery

Wine Steals

Zenbu

Del Mar

Jakes

Kitchen 1540

Market

Pamplemousse Grille

Paradise Grille

Poseidon

The Fish Market

Tommy V's Italian Chophouse

Encinitas

Savory

Vigilucci's

La Jolla

A.R. Valentien

Beaumont's

Crab Catcher

Donovan's

Fleming's

Harry's Bar

La Jolla Strip Club

Piatti

Roppongi

The Cottage

The Marine Room

The Shores

Trattoria Acqua... (more)