Specialty Produce goes to Sundance with Snake Oil Cocktail Co

The guys from Snake Oil Cocktail Co at San Diego 6 this morning mixing it up – getting ready for the trip to the Sundance Film Festival this weekend!

Are You Ready for A Throwdown? Monday Oct 18th!

Su-Mei Yu of Saffron will throwdown with Ricardo Heredia of Alchemy and Craig Jimenez of Craft & Commerce in a Pad Thai Competition to benefit local charities on October 18th.
San Diego, CA, October 5, 2010 — Drama, exotic spices and the tension of competition will electrify the air above the Saffron restaurants on India Street from 6 p.m. to 8 p.m. on Monday, October 18, when two of San Diego’s hottest chefs square off against Thai cuisine expert Su-Mei Yu in a sizzling culinary Throwdown to create the most sensational Pad Thai noodles in San Diego.  The event inaugurates five days and nights of celebrations of the beloved restaurants’ 25th Anniversary.  Proceeds from the $3 per person ticket sales as well as 10% of Saffron’s proceeds that evening will support this year’s Fruit of the Soul beneficiaries The Monarch SchoolSEZIOOlivewood Gardens and A Reason To Survive.
The media is invited to participate in the piquant playoff when chef, restaurateur and internationally recognized cookbook author Su-Mei Yu pits her noodle knowledge against the creative talents of Chef Ricardo Heredia of the ever-innovative Alchemy in South Park, and Chef Craig Jimenez of the new, much talked-about Craft & Commerce in Little Italy.  Heredia began cooking at the age of 9, and by 23 was honing his skills in noted restaurants in Columbus and Dayton, Ohio.  He has worked with an international roster of chefs from countries as far-flung as Italy, France and significantly – Thailand.  Jimenez, a graduate of San Diego’s Art Institute culinary programs, prides himself on serving inventive dishes he calls “straightforward, hand-crafted American food.”  Between them, the two chefs sound capable of putting spins on Pad Thai powerful enough make the Celebrity Judges’ heads spin.  The panel will include Ruben Galvan of San Diego 6 The CWKeli Dailey of The San Diego Union-Tribune and Caron Golden of San Diego Magazine.  As Su-Mei Yu, Heredia and Jimenez acknowledge, creating a memorably one-of-a-kind Pad Thai will take talent and dedication.
Specialty Produce will underwrite the Pad Thai Throwdown by providing all ingredients.  To add to the fun, each contestant will use one secret ingredient.  A large audience of Saffron regulars is expected to assemble at 6 p.m. to witness, sample and vote for the potentially revolutionary Pad Thai dishes.  At 7, the judges will evaluate each dish, and at 7:30, the winners will be announced in three categories: Judges’ Favorite, Audience Favorite and All-Around Winner.  A photo finish is possible!
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About Saffron
Owner Su-Mei Yu opened one of San Diego’s first authentic Thai restaurants, Saffron Thai Grilled Chicken, on India Street in Mission Hills 25 years ago.  Su-Mei Yu later expanded the Saffron brand with Saffron Noodles & Sate, a comfortable eatery with indoor and outdoor seating.  Located next to each other, both restaurants have become San Diego favorites featuring traditional Thai dishes made from recipes Su-Mei learned as a child in Thailand.  Saffron’s menus offer guests delicious and affordable fare prepared with Su-Mei Yu’s philosophy of “food for the mind, body and soul”.  Su-Mei Yu is an accomplished chef and cooking instructor both locally and nationally and has authored several Thai cookbooks, including Asian GrillingCracking the Coconut and the recently-released The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living.  She has been featured on numerous television programs including Martha Stewart, Good Morning America and The Today Show as well as in notable publications such as Food & Wine MagazineLos Angeles TimesChicago Tribune and The New York Times.  More information about Saffron and Su-Mei Yu can be found at the Saffron website.
Saffron Noodles & Sate
3737 India Street
San Diego, CA 92103
Saffron Thai Grilled Chicken
3731 India Street,
San Diego, CA 92103
Trust us… we eat lunch at Saffron daily, and have seen all three chefs in action so it’ll be interesting!!!

A culinary event paired with Art, Music & a Cause – Fruit of the Soul

Now in our fifth year, Fruit of the Soul has grown from a small party to a full-blown transformation of our (extra)ordinary produce warehouse to an event venue. On October 16th, mingle with over 30 of our city’s best restaurants, and local artists and musicians to support the preservation of art, music and nutritional education in San Diego. To date, Fruit of the Soul has raised more than $60,000 for local nonprofits!
JOIN US as we plant the seeds for the children’s garden of the future at a feast for the senses. The 5th Annual Fruit of the Soul is a fusion of Arts, Rhythm and Harvest where you can “Give Back & Dance it Out.”
Tickets are $115 (VIP), $65 (GA) and $30 (late entry) and are available online (here).
Proceeds for this year’s event go to the Monarch School, A Reason To Survive (ARTS), Olivewood Gardens and Learning Center and Sezio. View the Fruit of the Soul about page for more information on these amazing organizations.

The evening will include:
Fresh produce from Specialty Produce and fine food from Kitchen 1540, Alchemy, Kensington Grill, Searsucker, Cowboy Star, JSix, Jake’s Del Mar, MIHO Gastrotruck, Waters Fine Catering and many more will be available from 6:30 p.m. until it’s all gone. There will be a cocktail bar sponsored by the Tractor Room, plus more cocktails, beer and wine!
There will also be a silent auction, three art trucks, including aspiring young artists from ARTS, prints, paintings & live art curated by Sezio, and performances by local musicians, including Bushwalla, Mark Boyce (G Love and Special Sauce), Miss Erika Davies and The Monarch School Steel Drum Band complete with stage and lighting from Viejas!
View the entire lineup contributors page and download the sponsor menu & donor page. Thank you and we hope to see you October 16th!

Attention San Diego Chefs!!

Are you ready for a Pad Thai Throwdown?!
One of San Diego’s most notable and lovable chefs and restaurateurs, Su-Mei Yu of the famous Saffron restaurants in Mission Hills, is challenging her fellow chefs to a Pad Thai Throwdown on October 18th.
In honor of the 25 year anniversary of Saffron, Su-Mei will challenge two other chefs to a fun and friendly cook-off and celebration at Saffron. Specialty Produce will provide the contestant with their Pad Thai ingredients and each chef will be allowed to bring one secret weapon ingredient to add to include in their unique recipes. The competition will be judged by local foodies as well as the audience.
UPDATE: They’ll be donating proceeds to this year’s Fruit of the Soul beneficiaries! Caron Golden with San Diego Magazine, Ruben Galvan with San Diego 6 and Keli Dailey with the Union-Tribune will be judging the fun and festive event and that Ricardo from Alchemy is down for the Throwdown!
Are you a chef who’s up for the challenge? If so, contact Kelly Orange at kelly[at]specialtyproduce.com or call 619-564-7847.

Camp Confab! Next 10 tickets ordered get 2 weeks of the Specialty Produce Farmers' Market Bag + fish!

It’s a giveaway!!!! On top of all the awesome offerings (listed below) that come with your ticket…. we’re running a special bonus for the next 10 tickets ordered for Camp Confab! You will receive a voucher for 2 weeks of Farmers’ Market Bags + 2 #’s of fish from Catalina Offshore for Free! This is a $64 added value to your ticket!
View the Farmers’ Market Bag program, including weekly videos of what you receive in the bag at http://www.specialtyproduce.com/fmb
Buy your tickets now & take advantage of 2 free weeks the FMB!
Your tax deductible contribution is $135.00
Slow Food Urban San Diego is a 501c3, educational, all volunteer, member supported non profit organization.
Support a great cause, camp out on a farm, learn & indulge in great food prepared by this city’s finest chefs!

Saturday and Sunday, September 11 and 12: Camp Confab!
That’s right, it’s an overnighter with the Confablieri and the amazing people at Suzie’s Farm in Imperial Beach, California, Bring your own tent and enjoy nature and nature’s bounty with a variety of activities and excursions sure to please even the most urbane camper. 100% of the proceeds will be donated to Slow Food Urban San Diego.
Our participating Confablieri include:
Amy DiBiase – Cosmopolitan
Andrew Spurgin & Donald Coffman – Waters Fine Catering
Antonio Friscia – Stingaree
Christian Graves – Jsix
Ian Ward – Snake Oil Cocktail Co.
Katie Grebow – Cafe Chloe
Melissa Mayer -Suzie’s Farm
Olivier Bioteau -Farm House Cafe
Paul McCabe – Kitchen 1540
Cooks Confab has also invited two guest chefs from Loews Hotel to join us, please welcome French Master Chef Marc Ehrler , Corporate Chef, Loews Hotels and Executive Chef, Loews Coronado Bay Resort, as well as Patrick Ponsaty, Chef de Cuisine, Mistral at Loews Coronado Bay Resort. These chefs have a wonderful relationship with Suzie’s Farm. as well as a stake in the neighborhood, and we are excited about their participation.
Ticket Price is 225.00 and includes all activities listed below (with the exception of the beach horseback riding and the MIHO Gastrotruck lunch, which require payment on premises plus some awesome camping swag!
Buy Tickets: http://www.brownpapertickets.com/event/126194
Suzie’s Farm
1856 Saturn Boulevard
San Diego, CA 92154
Saturday, September 11, 2010

Make Camp! – 8:00am-4:00pm
Bring your gear and set up your own camp on site.
Suzie’s Farm Tour – 10:30-12:00pm
Join Lucila De Alejandro, Head Weed Puller of Suzie’s Farm, for this personal and informative hands-on walking interview that will incorporate descriptions of the farm,
its history and ideals
Tijuana Estuary Tour 10:30am-12:30pm
Take a tour with Kristen Goodrich from Slow Food Urban San Diego of the Tijuana Estuary, wetlands that protect a variety of plant communities and wildlife. Discover the richness that unfolds around the Visitor Center, be it upland plant adaptations or the significance of our estuarine habitat. Learn about the flora and fauna and this stunning and fascinating ecosystem. You will be transported from Suzie’s Farm to The Tijuana Estuary. The cost of this activity is included in your ticket price.
Dinner Harvest – 12:30pm-1:30pm
Join Suzie’s Farm’s Harvesters, Head Weed Puller Lucila De Alejandro and Cooks Confab Chefs as they forage through the farm and decide what’s for dinner tonight
Beach Horse Ride – Booking Times Open
What better way to see the beach than from horseback! Take this one-of-a-kind tour conducted Sandi’s Rental Stable. Please contact Sandi’s directly 619-424-3124 to make your arrangements. The stable is within walking distance from Camp Confab!
– Supplemental cost and pre-booking applies
MIHO Gastrotruck Luncheon in the Field – 12:00pm-2:00pm
Kevin Ho and Juan Miron bring their Gastrotruck to Suzie’s for their “Farm to Street and
Back to the Farm” cuisine enjoyed in the field. On-site individual cash basis please
Coffee Boot Camp – 2:00pm–3:00pm
James and Paul, owners of The West Bean—a local micro-batch coffee roaster—will walk you through coffee from start to finish. You’ll learn the value of a perfectly-roasted coffee bean, and why it will change your appreciation of a well-brewed cup of coffee. Boot Camp will begin with their selection of the raw green beans. How varying roasting methods bring out the different flavors and nuances of the beans. The intricacies of a properly brewed cup of coffee. You’ll learn how to French press, drip-over brew, and expand your coffee palate. This class is definitely a 5-hour energy drink for your taste buds!
Composting 101 – 2:00pm-3:00pm
Want to know how and why? Now is your chance. Spend time with Master Composter Aaron Turner as he shows you exactly how you can bring this skill home for everyday use
Getting to Know Cheese! – 3:15pm-4:00pm
San Diego’s leading specialty artisan cheese shop Venissimo joins us with Cheesemonger, Cheese Whiz and owner Gina Freize. Gina will share a little history, how it’s made, what to pair, how to serve, ways to store & much more! Think 101 with a lot of 102 thrown in for good measure. Oh, and yes of course you get to try some of these gems. You’ll walk away well on your way to becoming a Cheese Whiz too!
A Few Words About Craft Beer – 4:00pm-5:00pm
Join world renowned Master Brewer Tomme Arthur from The Lost Abbey for this not to be missed personal hands on session. Tomme will walk and taste you through what it takes to produce his world-class award winning brews. You’ll come away with a little insider’s knowledge and greater appreciation of this craft. “Fresh beer is great. Aged beer is better” – Tomme Arthur
Camp Confab Harvest Dinner Celebration – 5:30pm – 8:30pm
Join the chefs for this memorable community family-style dinner, fresh from the field. A barbacoa of locally-raised goat, stick fire roasted locally-caught fish, and a bounty of wonderful produce from Suzie’s Farm and more… also included: beer pairings with The Lost Abbey, tequila tasting courtesy Casa Noble, and a cheese course assembled by Venissimo.
Camp Fire Program – 8:30pm-10:00pm
Skit and Talent Show: Dust off that harmonica and guitar, bust out the puppets, dress up like a ghost and tell a chilling tale, Yep, it time for the talent show! Contest for the best sing a long, skit, talent, puppet show, you name it, it’s up to YOU! Fantastical Prizes given for the best of the best!
Bed Time!
Off to your tent for a good nights sleep!
Sunday September 12, 2010
Clearing of the Fields – 6:45am-7:45am
Join Falconer Andrea Asbaugh, along with Seely the Harris Hawk and Gossip the Jack Russell. Gossip flushes the vermin and then Seely goes to work. This dramatic early
morning experience is not one to be missed!
Cowbell Breakfast with Cooks Confab – 8:30am -10:00am
Join the Cooks Confab chefs as they rustle up a “Harvester” breakfast for you
Camp Strike – 12:00noon – 2:00pm
Your tax deductible contribution is $135.00
Slow Food Urban San Diego is a 501c3, educational, all volunteer, member supported non profit organization.
Many thanks to Suzie’s Farm for hosting this really fun time!
NOTE: No one under 21 years old will be admitted.
Order your tickets now:
View the video from last week’s FMB below:

** The 10 winners will receive their voucher upon arrival at Camp Confab!

Fibonacci's Summer Grill Night 7/8 – Ahi Chili Burgers!

Summer Grill Nights at
Fibonaccis Campus Pointe Bistro by Waters

Bring the Family!
Thursday, July 8, 2010, 5:00-8:30 PM

Chef Steve Ferguson will be Grilling This Thursday 7/8!

Grilled Ahi Chili Burgers

Ginger-Wasabi Kewpie Mayo, Fresh Origins’ Micro Cilantro, Charred Coleman
Farms’ Shishito Peppers
with Orange, Waters’ Rice Flour
Parkerhouse Rolls with Black Sesame Seeds
Served with Sweet Potato Fries

Classic French-Style Grilled Brandt Beef Steak
Served with Bistro Pommes Frites
Lemon Polenta Cake
with House-Made Peach Compote
Ice Cream Sandwiches
Vanilla Bean Gelato and Chocolate Chunk Cookies

branded cocktail
hendrick’s gin, lillet blanc, housemade lemon sage syrup, grapefruit juice, crisped
sage leaf and cracked Ice
wine pairings
scott family estate arroyo seco chardonnay
robert oatley rose of sangiovese
solaire pinot noir
santa julia malbec reserva

We will also be serving our daily specials:
Waters’ Burger, Veggie Burger, Quesadilla, BBQ Chicken Sandwich,

Pulled Pork Sandwich, Hand-Crafted Paninis10300 Campus Point Drive
reservations requested

Chefs de Cuisine Association serves up fun at The Fair’s “Tour of Tastes” Exhibit

DEL MAR, CA (June 23, 2010) — The Chefs de Cuisine Association of San Diego has partnered with the San Diego County Fair to let the public “Taste the Fun” now through July 5 at the Fair’s “Tour of Tastes” Exhibit, expected to attract more than 700,000 of the anticipated 1.25 million people who will attend the Fair.
“We are offering the public an inside look at the art and science of professional food preparation,” said Chefs de Cuisine president Michael Ames. The competitions, seminars, and demonstrations are made possible by sponsors such as Contessa, H.C. Brill, Hokto Kinoko, Jones Dairy Farm, Premier Food Service, Specialty Produce, Sysco, Tarantino’s, University Care Center, and Wild Veggie. The Chefs are exploring subjects ranging from ice carving and cocktail mixing to cupcakes and chocolate art. Among the most popular culinary seminars: Molecular Gastronomy, in which Mesa College culinarians prepare ice cream using liquid nitrogen as a cooling agent (2:30 p.m. on Tuesday and Wednesday, June 29 and 30).
June 25-27, the Chefs’ “Taste de Cuisine” competition offers pairings of beer and food. Promoting San Diego as one of the country’s top locations for micro-breweries, the Chefs de Cuisine has taken the lead in pairing beer with cuisine. On July 1, the “Battle of the Californias” sets Baja California chefs versus California chefs in a battle for bragging rights. On July 2 and 3, the Tour of Tastes will be the public setting for pro chefs competitions held by the American Culinary Federation. On July 4, chefs from the Navy will cook with Spam in star-spangled competition with VIP judges.
Among the Chefs’ outstanding educational activities in recent years is the Iron Apprentice Culinary Competition, now in its eighth year, open to students at all types of schools and awarding coveted jackets to each competitor. Winners of the Iron Apprentice competitions at the Fair: on June 12, Wills Brian of the Art Institute of California won the Knife Skills competition and the team of Jesse Zapata and Aaron Terry won the Mystery Basket competition. On June 13, the Iron Apprentice Centerpiece contest was won by Denise Roudeau-Brunson; while both the Wedding Cake and Birthday Cake Iron Apprentice blue ribbon went to Duyen Le of National Culinary School in San Diego. The Bartender contest was won June 11 by Mike Yen from Avenue 5 Restaurant in Banker’s Hill, with second place taken by Nathan Harrington from The Grove Restaurant at Viejas Casino.

Photos and more information about Chefs de Cuisine contest results are online at: http://www.sdchefsdecuisine.com/the-chefs-at-the-fair-photos/.
As a service to all who live in Southern California, the Chefs de Cuisine offer a list of foods, costing $45, to fill a disaster-recovery box that can feed a family of four over a four-day span. “This box of simple basic foods that can be prepared on a backyard grill is an idea that we hope will save lives after a disaster strikes,” said Chef Ames.
This professional fraternity of expert chefs has a half-century history of serving and giving cuisine to all kinds of community groups and charities. As a 501(c) 3 non-profit organization, the Chefs de Cuisine Association of San Diego is able to combine the creative giving talents of dozens of San Diego chefs and purveyors. With a mission to promote cuisine and offer professional educational opportunities for its member chefs, the Chefs de Cuisine Association of San Diego was founded in 1961, making it the oldest affiliate of the American Culinary Federation (ACF) in the San Diego region. The Chefs de Cuisine Association offers educational programs, competitions, and events for professional chefs and culinary students, and works with the national ACF to offer professional certification exams. The Chefs de Cuisine also supports an Explorer Post for youth aged 14-20 to explore culinary careers, the first such in the nation.
More information at www.sdchefsdecuisine.com
The theme for the 2010 San Diego County Fair is “Taste the Fun,” which highlights local agriculture, producers, culinary arts and all things related to food! The Fair will run through Monday, July 5; closed June 28.)
The San Diego County Fair, presented by Albertsons|Sav-on, is the largest annual event in San Diego County and the sixth largest fair in the United States, drawing more than 1.2 million visitors each year. For more information about the cooking competition at the Fair, visit www.sdfair.com/fair.
The 22nd District Agricultural Association is a State of California agency that owns and operates the Del Mar Fairgrounds, Surfside Race Place, Horsepark Equestrian Center and the Del Mar Golf Center. The 22nd DAA produces five events each year: The San Diego County Fair, the Del Mar National Horse Show, Professional Bull Riding (PBR), The Scream Zone and Holiday of Lights. The Fairgrounds hosts more than 350 events annually, the largest of which is the live horse racing meet each summer, which is operated by the Del Mar Thoroughbred Club for the 22nd DAA and the State of California. For more information, visit www.sdfair.com
Linda Zweig
(858) 792-4262
[email protected]

Specials this Thursday at Fibonacci's!

Are you ready for a twist on a old-time favorite?


Chef Andrew Spurgin will be cookin’ it up

Thursday, June 17, 2010


11:00am until 1:00pm

“Grilled Cheese & Tomato Soup”

Asian Pear, Piment d’Espelette, Roth Käse Surchoix Gruyère, Andante’s
Tomme Dolce, Tumalo Farms’ Fenacho, Suzie’s Farms Wild Arugula,
Apple Cider Mayo, Waters’ Brioche

Icy Gazpacho
Topped with Vegetable Confetti, Basil Oil

4th Annual Shuck & Swallow Competition – San Diego Style

Shuck and Swallow - San Diego 2010

click to view larger

Join us for the annual Shuck ‘n’ Swallow Competition!
Can Jsix retain the title for another year?
Will Oceanaire reclaim their place at the top?
Will one of the newcomers put everyone else to shame?
Show up and find out!

Wednesday, March 31st, 2010 at LOUNGEsix at Jsix Restaurant in the Hotel Solomar in downtown San Diego.  It’s a pretty cool venue to spend a spring evening, and I do have to say I am looking forward to it.  The party starts at 5pm, competition is at 6pm & bonus, it’s FREE to the public!
10 Teams of Two
10 Celebrity Judges
10 Food & Drink Specials
10 Minutes to shuck and swallow as many oysters as possible!!
Jsix —– @JsixRestaurant
Water’s Fine Catering —– @waterscatering
Stingaree —– @stingsandiego
Oceanaire —– @oceanaire_sd
Starlite Lounge —— @starlitesd
Cafe Chloe —— @cafechloe
Blue Point ——
Pearl Hotel —— @thepearlhotel
NINE-TEN —— @ninetenlajolla
Pacifica Del Mar ——
Zel’s Del Mar —–
Market —— @carl_schroeder
Whisk’n’Ladle —– @WhisknLadle
More info at jsixsandiego.com