Help Send Fishermen to Slow Fish 2016

How many of you know about Slow Fish 2016? This Slow Food event is an international gathering of fishers, scientists, chefs, students and food artisans. Together they'll address the many environmental, ecological, economic and political challenges that impact fisheries, habitats, oceans, sustainable fishers, and cultural seafood systems. Slow Fish has been held every two years in Genoa, Italy. Slow Fish 2016 in New Orleans, which takes place March 10-13, will be the first time the event will be held in the western hemisphere.

 We have a contingency from San Diego that will be attending the event, including Slow Food Urban San Diego board member, vice chair, and seafood liaison Sarah Shoffler; Pete Halmay, sea urchin fisherman and president of the San Diego Fishermen's Working Group; Chef and activist Andrew Spurgin; Baja Chef Drew Deckman, Chef Michael Poompan of the Coronado Marriott; three UCSD SIO students focused on sustainable fisheries; and several members of the local Slow Food community.

Andrew Spurgin

"Slow Fish aims to create community and connections between fishermen, the public, chefs, etc. and thus reconnect the public with its food producers and our food producers with the public -- like Slow Food does for all food producers, but Slow Fish focuses on seafood," explains Shoffler. "San Diegans are not very connected to our local fishermen, and vice versa, much like other food producers in general. I hope those of us going from San Diego will learn some tools to better do this with the overall goals of a San Diego citizenry that understands the many facets of sustainable seafood and supports a thriving local seafood industry." Her goal is access for all San Diegans to local seafood and for San Diego to be recognized as a sustainable seafood destination.

"We are lucky in San Diego to have an abundance of good, clean and fair seafood," Shoffler says, explaining the issues. "U.S. seafood is some of the most sustainable in the world. U.S. fishermen are some of the most stringently regulated in the world. Because our laws require that if there's a problem with a fishery -- either the fish being caught are overfished or the fishery is negatively affecting other animals like endangered sea turtles -- we must do something about it. Whether it's close the fishery, change fishing gear, or shorten the fishing season, for example. Plus, our fishermen need to get fair wages; they are not slaves. And by buying locally-harvested seafood, we reduce our carbon footprint compared to eating imported shrimp or tilapia, for example. So, by consuming locally-harvested US-caught seafood, we ensure good (fresh and tasty), clean (environmentally sound) and fair (workers get living wages) seafood."

For Halmay, Slow Fish 2016 is important to San Diego because he feels Slow Food had given a lot of attention to farmers and very little to fishermen. "I am committed to changing this to put equal emphasis on all producers of food." He expects that what will come out of the event is a recognition that fishing and fishermen are important to the culture and history of San Diego. To do that, "I am going to introduce the attendees to the idea of fishermen's markets and their role in a working fishing harbor," Halmay adds. "I hope to get support of working fishermen from all over the world."

But Halmay will need help getting out his message. What's needed are more fishermen--from San Diego and elsewhere--to attend the event and share their experiences and issues. The problem is that many fishermen are struggling financially and don't have the resources to travel to New Orleans for the event.

Recognizing that, the Slow Fish program committee and the Northwest Atlantic Marine Alliance established a crowdfunding program to raise money to send fishermen to Slow Fish. Leaders, including Shoffler, are encouraging the donation of funds and frequent flyer miles via the Generosity website. Donation requests start at $10 and they have a goal of reaching $10,000.

In San Diego, Slow Food Urban San Diego is supporting the travel of two local fishermen, including Halmay. "We'd like to send another fisherman and we've reached out to quite a few," says Shoffler. She explains that if there are any San Diego fishermen who would like to attend and need financial assistance, they can apply for travel scholarships from Slow Fish 2016 here or let SFUSD know (reach out to Shoffler at sarah_at_slowfoodurbansandiego_dot_org) since they still have funds available to send a local fisherman.

Want to make a contribution? Just head over to the Generosity website and help a fishermen attend this significant event. Then share the campaign socially using the hashtag #slowfish.


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San Diego Celebrity Chefs Holding Chefs Table to Raise Funds for Neighborhood House Association

No procrastinating--it's time to get your tickets for a very cool and unusual event being held on March 23 to raise funds for the Neighborhood House Association and help them celebrate 100 years of service.

This Sunday afternoon event at the NHA Central Kitchen, Javier Plascenaia (Mision 19), Bernard Guillas (The Marine Room), Andrew Spurgin (Andrew Spurgin Bespoke Event Styling & Menu Design), Deborah Scott (Cohn Restaurant Group), and Chad White (Plancha Baja Med) will each teach a healthy cooking class, demonstrating some stunning recipes.

Along with these chefs and their businesses, there will be a host of restaurants and caterers creating even more dishes to sample. They include:

Alchemy
Bub's @ The Ballpark
Crown Point Catering
Culinary Concepts
Felix's BBQ with Soul
Festivities Catering and Special Events
The Blind Burro
The Wild Thyme Company

Luis Gonzalez, NHA's director of community affairs, says that the upcoming NHA Chef Table and Demonstration is one of five different events celebrating this centennial. "The agency provides services to approximately 24,000 families each year and relies on fundraising efforts to help cover a close to $700,000 deficit for its social service programs," he explains.

In fact, NHA helps thousands of individuals and families through a network of 12 programs in more than 120 locations around San Diego County.

Funds from this event will support the agency mission and its services, but it will also highlight the organization's award-winning child nutrition and education program. What award? Well, the agency has been recognized by First Lady Michelle Obama and the Let's Move Initiative for its efforts in fighting childhood obesity and its approach to building healthy families. In fact, the event will feature menu items from the NHA Nutrition Program.

"I'm doing this event because I was completely blown away by the fact that they feed so many underprivileged children and seniors on a daily basis--4,000 to 6,000 a day Monday through Friday--staggering!," says Spurgin. "And, yet, they've been totally under the radar. We're hoping to give them a little assist."

General admission tickets are $55 and limited VIP tickets that give holders valet parking, time with the chefs, special gifts, and early access to food stations are $100. You can purchase them online on the organization's website.

Chef's Table will be held at the NHA Central Kitchen at 1029 Hancock St. in central San Diego. VIP admission begins at 1 p.m. General admission begins at 2 p.m. and the event will take place until 6 p.m.

Want a taste of what's to come? Here's what Andrew Spurgin will be creating at the event:

Photo courtesy of Andrew Spurgin

Cauliflower Soup, Sheep Milk Yogurt, and Upland Cress
Andrew Spurgin
(printable recipe)

Serves four

Ingredients 

Parmesan Crumb
¼ stick of organic butter
½ cup panko breadcrumbs
¼ cup great quality Parmesan, medium grated
Maldon sea salt

Soup 
¼ cup pine nuts, toasted until golden
2 heads organic cauliflower
White pepper
Maldon Sea Salt
½ teaspoon freshly ground nutmeg
1 6-ounce container Bellwether Farms sheep’s milk plain yogurt*
Chile flakes
1 lemon
1 bunch of upland cress
 Extra virgin olive oil

Preparation

Parmesan Crumb 
• Melt butter in sauté pan
• Add panko, stir, and toast until golden
• Remove from heat and gently fold in Parmesan
• Taste; you may need a touch of sea salt

Soup 
• Turn oven to broil
• In a large pot bring salted water to a boil
• You’ll need 14 each ¼” thick slices of cauliflower, approximately 1” in diameter. Lightly toss with olive oil and sea salt, pop under broiler until deep brown and slightly caramelized. Reserve.
• Remove stalk from cauliflowers. Cut the rest of the florets apart and place in boiling water. Cook until just soft but cooked thoroughly through. Remove (keep the water). Important: you want just enough water to cover the cauliflower.
• Place HOT cooked cauliflower in blender and add just enough HOT cooking water to make into a soup consistency. Blend until ultra smooth. Taste, season with sea salt, nutmeg and white pepper, blend, taste, and adjust as desired.

Plating
In warmed soup plates pour cauliflower soup, add a good squeeze of lemon juice and stir in. Top with a layer of the sheep’s milk yogurt to cover (you MAY need to thin slightly with milk for correct consistency). Sprinkle with Parmesan crumb. Arrange three toasted cauliflower slices in center of the plate, garnish with some of the pine nuts, just a few chile flakes and a sprig of watercress, drizzle with olive oil, sprinkle with sea salt and serve. Great with a slice of grilled bread!

This soup can also be chilled and assembled for a summer’s nosh.

*Available at Whole Foods




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Living Coastal--For the Holidays

Ah, the mad rush of holiday gift shopping. How about taking a zen moment to gaze upon the calming blues of the Pacific, a picnic basket filled with an array of fruit and breads and who knows what else, with a wedge of brie and a couple of wine glasses just beckoning for a pour.

You're now in San Diego artist and designer Jolee Pink's whimsical, tactile world, as depicted in her beautifully photographed new book, Living Coastal: Inspirations for Entertaining, Decorating and Cooking California Style ($19.95, Chefs Press, Inc.).

While Pink talks California, the style, food, and drinks are strictly SoCal coastal and buoyantly, aspirationally so. The eighteen featured chefs are San Diegans, known for utilizing local produce and sustainably sourced local seafood. They and their recipes--beautifully photographed dishes by Mike Pawlenty--are paired with artists and sometimes mixologists and artisan vendors in 16 cute, short chapters themed for entertaining.

"Spring Fling" features Brandon Brooks of Sessions Public with his Pan-Seared Local Sardines with Tapenade and Coleslaw, accompanied by Smoke & Mirrors Cocktail Company with Smiles in the Morning cocktail and artist Cheryl Tall with her aqua and sea foam green ceramics.

There's Andrew Spurgin with his Salt-Baked Spot Prawns with Aromatics, Lemon and Black Mayonnaise in the "Trip to the Tropics" chapter, accompanied by Pink of Wabisabi Green and her sea-oriented sculpture.

Alex Carballo, late of Stone Brewing World Bistro and Gardens and now cooking at URBN Coal Fired Pizza, is part of the "It's Game Day" chapter, with his tempting Stone IPA Marinated Mahi-Mahi Skewers with Pineapple Chimichurri, along with Stone Farms and artist Elon Ebanks's whimsical sea life sculptures.

Among the vendors who get small featured roles are Tommy Gomes of Catalina Offshore Products, fisherman Peter Halmay, Susan Sbicca of Millie's Gelato, potter Mike Totah of The Wheel (you can find his gorgeous pottery at farmers markets like the Little Italy Mercato), and Sea Salt Candy Company.

I want to make the dishes of all these chefs--from Simon Dolinky, Amanda Baumgarten, and Bernard Guillas to Matt Gordon, Ricardo Heredia, Jeff Rossman, and Kathleen Wise. They and the rest of the chefs have provided beautiful, accessible mostly sea-inspired dishes. This one by Tim Johnson of Zenbu simply couldn't be easier.

Johnson's recipe, featuring local oysters, sea urchin, and Pacific spiny lobsters--currently in season--is in a chapter called "Date Night" that also highlights the art of Matthew Antichevich, who created the 16-foot surfer statue called Magic Carpet Ride in Cardiff-by-the-Sea.

Oysters with Uni and Lobster Ceviche
from Tim Johnson of Zenbu
(printable recipe)

Serves 1

Chef's Notes: Invest in a good oyster knife with a narrow blade. When you begin to pry the oyster open, always twist the blade to pop it open. By forcing it straight in, you may damage the meat. The goal is to keep the oyster whole.

Oysters and Uni
6 small oysters, shucked
Crushed ice
1 live sea urchin (uni), roe cleaned and divided into 6 pieces
6 thin round slices jalapeño
6 dashes ponzu sauce

Ceviche
1 steamed Pacific spiny lobster, split in half, cleaned, meat removed
2 tablespoons salsa fresca
1/2 avocado, cubed
1 lime, juiced
Salt and freshly ground pepper to taste

Finishing Touches
Roe (I prefer baked spot prawn roe or masago or tobiko)
Lemon wedges
Microgreens
Tortilla chips

Lay oysters on a bed of crushed ice. Place a small piece of uni and a slice of jalapeño on each oyster. Garnish with baked spot prawn roe, a dash of ponzu sauce, and lemon wedges.

Cut lobster meat in 1/2-inch pieces. In a bowl, mix lobster, salsa fresco, avocado, lime juice, salt, and freshly ground black pepper, to taste. Marinate refrigerated for 30 minutes. The lobster shell make a great dish to hold the ceviche.

Serve oysters with a dish of the ceviche garnished with microgreens, lemon wedges, and your favorite tortilla chips.

Is Living Coastal purely a cookbook? No, it's a hybrid cookbook, art book, design book. It's the perfect siren song for your coffee table and your kitchen, a homage to the spirit of the Pacific as translated by San Diego and its border influences, and a temptation to those who live in colder climes and dream of this iconic beachy SoCal lifestyle.

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Suzie's Farm Hosting Inaugural Dia de los Muertos Celebration at The Grove

My neighborhood in Tierrasanta is transforming itself into a Vincent Price playground of ghosts and pumpkins, skeletons, and rattling chains. Faux and real spider webs drape from trees, and it won't be long until little goblins and superheroes and princesses will begin ringing doorbells for a sugar fix.

But this time of year isn't limited to Halloween. If you want a true celebration of the dead, you've got to give yourself over to Dia de los Muertos, or Day of the Dead. It's a special time in Mexico to remember loved ones who have passed and Americans are now embracing it, too.

Suzie's Farm will be hosting a family-friendly Dia de los Muertos party on Nov. 2 from 6 to 10 p.m. at their new two-acre outdoor event space, The Grove. Proceeds will benefit non-profit organizations Kitchen Commandos (which teaches families healthy cooking skills) and The Front Burner Fund (which provides funds to supplement health costs and emergency medical needs for "back of the house" restaurant staff).

So, what will you find at Suzie's Farm that evening? Chef Flor Franco of Indulge Contemporary Catering has lined up chefs including Javier Plascencia (Mision 19), Isabel Cruz (Barrio Star), Andrew Spurgin, Maylin Chavez, and others who will provide tastings inspired by traditional Mexican dishes like mole, sopes, and chile rellenos. There will also be craft cocktails and beverages from Alchemy Cultural Fare and live music from Jazz 88.3's Latin Grooves. And, scads of people like you in costume! Yes, they'd love everyone to dress up!

Tickets are $75 for adults (including two drink tickets), $55 for adults (no drinks), and $25 for children 12 and under. You can purchase tickets on their website.

Suzie's Farm is located at 2570 Sunset Ave. in San Diego, just 13 miles south of downtown San Diego.

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From Farm to Bay: Andrew Spurgin & Company Make Waves at the Living Coast Discovery Center

Almost daily I'm sent emails by friends and PR folks asking me to promote their food events. As they proliferate I've had to learn to be more selective. Well, Chef Andrew Spurgin has a similar problem. He's deluged with requests to volunteer his culinary and food event planning expertise (I know this because I'm often an an asker). So, when Andrew and I had a conversation about this subject and he told me how he's trying to learn to say no, but had to say yes to the Living Coast Discovery Center because after visiting there he fell in love--and then asked me if I could help with a piece on their summer fundraiser, From Farm to Bay, I had to see what melted his heart.

Fortunately, the Living Coast Discovery Center was eager to invite me for a visit and it coincided with the arrival of my sister-in-law and 14-year-old niece from North Carolina, who, like many teenage girls, loves animals. We were given the option of a sea turtle feeding, a shark and ray feeding, or an owl encounter. Shea chose the sea turtles.

So, before I tell you about the event, I want to try and make your heart melt, too. If you live in San Diego or visit the area, you know all about Sea World. Well, the Living Coast Discovery Center is much more intimate. It sits on the 316-acre Sweetwater Marsh National Wildlife Refuge just six miles south of downtown San Diego. You may know it as the Chula Vista Nature Center, but just last year it changed its name to reflect its independent status, which developed in 2008 with the budget problems suffered by the City of Chula Vista. Now, it's a 501(c)(3).

That's not what's going to make you fall in love, though. It's what it is and what it does. This bayside treasure has a magnificent collection of local plants and animals that visitors can spend time with in a setting that lets them get up close and personal. In fact, its relative smallness is its strength. It's a joyful place that enables kids to run around without parents worrying about losing them in a crowd, and that lets them interact with the animals and see many of them in their natural environment.

So, what did we see?

We started behind the scenes with guest experience coordinator Sherry Lankston, who took us into a room with a small aquarium filled with starfish, snails, sea cucumbers, and other marine invertebrates, which we got to pick up and touch. We even got to touch tiny jellyfish, which as you can imagine is a strange sensation--like touching a tiny and thin plastic bag filled with water and in motion. As we were leaving we noted the pile of cut-up squid that one of the staff was working on for feeding the small sharks and other fish.

The sea turtle environment is sort of the welcome mat for the Center. It's the first thing you see as you walk up (by the way, you park in a lot off the 5 freeway and take a free shuttle to the Center, which drops you off at the front and returns you to your car when you're ready). Once we entered the lagoon enclosure, we were on display, along with the turtles. Sherry and her intern brought lettuce in with us so we could feed them and like puppies they were eager for a snack.

Sherry surprised us by grabbing a large net and pulling one of the 60-pound turtles up and out of the water for us to touch.

At age four, these turtles are youngsters. They can live up to 100 years. They swim in pods around San Diego that number from 60 to 80, living in and around eelgrass beds. While they have no teeth, their jaws are masterful. Right now, the Center has four sea turtles from Sea World (the organizations collaborate on a number of projects), and two will be going back.

While our experience was special, it's something many can participate in. Sherry explained that the Center also holds programs like Biologist for a Day for teens that gives them realistic experiences in caring for these animals--both aquatic and avian--with lots of cleaning up and feeding.

Once Sherry returned our new buddy to the water, she led us into the Discovery Center Gallery and set us loose to wander around the rest of the grounds. Kids--mostly campers on field trips--were racing around the exhibits, taking in the current Deadly Waters displays, with piranhas, sharks, barracudas, and more just beyond reach. They were doing the same at the Shark and Ray Experience, an exhibit that lets you see both above and inside the waters where these sea creatures reside together.

One of the most alluring parts of the Center is the Shorebird Aviary. It's so well done you barely notice the netting. Walk past the sweet little burrowing owl, which nests in underground burrows.

Turn the corner and there you'll see the reason why the Center is so well sited.

Keep walking and you'll find Raptor Row, an area with enclosures for falcons, owls, hawks, and osprey.

There's a native plant garden that can inspire gardening ideas, a mile-and-a-half trail that leads to the San Diego Bay, and an area set up for programs.

Get to the Center at the right time, and you can watch various animals being fed, which is remarkable to see so close up.

All in all, it's a jewel of a place for kids and adults to really take in the diversity and bounty of our local coastal wildlife--and something worthy of support.

And that brings me to From Farm to Bay: Food & Wine Classic, which will take place Saturday, Aug. 3 from 5 to 9 p.m. at the Center. Andrew has recruited dozens of restaurants, breweries, vineyards, and mixologists to serve truly the best of San Diego. Here's a complete list, but some highlights include Chad White of Plancha Baja Med, mixologist Jeff Josenhaus of Grant Grill, Jeff Rossman of Terra American Bistro, Stone Brewery, Blind Tiger Cocktail Company, Blind Lady Alehouse and Tiger! Tiger!, Wiens Family Cellars, Elizabeth Harris of Elizabethan Desserts, Norma Martinez of Chaplos, and Caffe Calabria.

Tickets are $50 ($45 for members) and can be purchased online.

Take a trip over to visit and you'll no doubt want to buy tickets to support this bay treasure.



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Street Food Market Comes to the San Diego Public Market

Did you absolutely love Taste of the Market? Did you (for shame!) miss it? Well, no matter, here's another opportunity to be wowed by our new Public Market and wowed by San Diego's and Baja's best chefs, who are turning to the streets for culinary inspiration.

Yes, come to Street Food Market on Sunday, March 24th, from 6 to 8 p.m. at the San Diego Public Market in Barrio Logan. Chefs Andrew Spurgin and Melissa Mayer are teaming up again to create a playful, energetic culinary fiesta featuring authentic street food, craft beers and cocktails, and all that makes up street market theater. We're talking chickens, goats, bicyclists, car clubs, street dancers, musicians, Lucha Libre, street art, chess, and much more--all under one crazy roof.

Chefs Andrew Spurgin, Chad White, and Melissa Mayer. Photo by Maribel Mareno

So, who's joining the party? The list keeps growing but let's start with:

Javier Plascencia - Misión 19 | Erizo Baja Fish House & Market | Romesco
Miguel Angel Guerrero – El Taller | La Querencia
Mirta Rodriguez – Mariscos Ruben
Sabina Bandera Gonzáles - La Guerrerense
Kevin Ho and Juan Miron - MIHO’s Stand and Deliver
Jason Knibb – NINE–TEN
Diego Hernandez – El Corazón
Hanis Cavin - Carnitas’ Snack Shack
Chad White - Plancha Baja Med
Jeff Jackson & Jennifer Costa – A. R. Valentien
Jack Fisher – Cucina Urbana | Jack Fisher Confections
Ricardo Heredia - Alchemy
Hector Casanova - Casanova Fish Tacos
Craig Jimenez - KAEN Noodles
Flor Franco - Indulge
Noriyoshi Teruya – Sora
Donald Coffman – Culinary Concepts
Dawn Parks - Wild Thyme
Matt Gordon – Urban Solace | Sea & Smoke
Antonio Friscia – Gaijin Noodle & Sake House
Shihomi Borillo – Azuki Sushi
Lisa Altman – Viva Pops
Ryan Studebaker – The Hopping Pig
James Rauh – The West Bean
Katie Grebow – Café Chloe | Oliver & Rose
Nathan Coulon -- True Food Kitchen

Photo by Andrew Spurgin

Between them, we'll be enjoying tacos, TJ dogs, churros and barbacoa, Salvadoran pupusas, Vietnames pho, Japanese udon and yakitori, French crepes, and food on a stick from every corner of the globe. Plus, craft beer, regional wines from California to the Guadalupe Valley, aguas frescas, and custom cocktails enhanced with ingredients from our local farms.

All this, of course, is to support our Public Market. While many of the guests will be enjoying the evening as a reward for donating to the market's Kickstarter campaign last year, there are a number of tickets available to the public, with the proceeds supporting development of the Market Kitchen--a micro-business incubator and community culinary education center at the Public Market--and the Front Burner Fund.

Early bird general admission tickets are $55 dollars. There are also $85 limited VIP tickets that offer early access, along with the all-inclusive food and alcohol also offered to general admission ticket holders. Purchase tickets now at Brown Paper Tickets.

The San Diego Public Market is located at 1735 National Ave.

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Taste of the Market: A Sampling of the Future for the Public Market

I don't usually like to write up an event after it's happened. Really, what's the point since you can't attend after the fact? But last weekend's Taste of the Market at the San Diego Public Market in Barrio Logan is the first of a number of community events coming up so if you live in San Diego and are rooting for the future of a public market here, you need to see what you may have missed so you won't make that mistake again.

On Sunday afternoon, more than 230 people ate and drank their way through the two warehouse halls that on Wednesdays and Sundays are the farmers market. But on this late afternoon, the warehouses were transformed into whimsical spaces filled with imaginative eateries created by restaurants and chefs who had been paired with local farmers and purveyors. Andrew Spurgin and Melissa Mayer, who co-chaired and coordinated Taste of the Market, each had their own little hot spots. Spurgin's Broussard's Po' Boy cafe was straight out of New Orleans and featured, what else, a fried oyster po' boy.

Mayer, on the other hand, went south of the border with a vibrant blue cantina, serving a smoked chicken torta.

The list of restaurants and chefs just goes on and on. Plus, there were vendors you'd usually see at the farmers market--Suzie's Farm, Nicolau Farm (chèvre), Cardamom Bakery, Jennywenny Cakes, Viva Pops, and SuperNatural Sandwiches among them. Below is a snapshot of a perfect culinary festival:

Dave Rudie, Tommy Gomes, and Ken Gardon of Catalina Offshore Products

Ken and his octopus salad

Chef Chad White of La Plancha Baja Med

Chad White's Apple brulee, fermeneted Julian Hard Cider vincotto, Gilbert Qunitos Farm kale, lardo, Smit Orchards apples, sesame nori gremolata

Chef Craig Jimenez of Roseville Cozinha and colleagues. He made a luscious goat cheese ravioli (sourced from Nicolau Farms)

Snake Oil Cocktail's Michael Esposito, Andrew Spurgin, and Public Market co-founder Dale Steele

Jenny Williams of Jenny Wenny Cakes

Joanne Squires-Sherif of Cardamom Bakery & Cafe

Katie Grebow of Cafe Chloe

Gina Frieze of Venissimo topping off a slice of Bread & Cie baguette loaded with Gina's house-made ricotta 

Salumi, cheese, and bread: a collaboration that is the goal for Pete Balistreri, Venissimo, and Bread & Cie at the Public Market

Pete Balistreri of Tender Greens and P Balistreri Salumi

Alchemy's Ricardo Heredia and his pig from Da-Le Ranch

The Blind Burro's Sara Polczynski making these beautiful veggie tacos below

Tony Nguyen and SuperNatural Sandwiches' variation on their Harpy sandwich

George's at the Cove's Trey Foshee and (below) his  slow-roasted Maciel carrot salad 

The Red Door and The Wellington's Trish Watlington and Chef Miguel Valdez with their seared local yellowtail over pumpkin uni bisque

Hurray for Viva Pops!

As I said, this was just the first of the big market events the Public Market will be holding, according to market maestra, Catt White.

The next Taste of the Market will take place on March 24th, and, says, White, "will be a celebration of our ethnic diversity, with chefs showing off Japanese, Filipino, and Chinese specialties, German sausage, tastes from Tijuana, and more, teamed with local farmers for ingredients, of course."

Between now and then they'll be hosting a movie night with local chefs' takes on snack food. As White says, "Think popcorn, hot dogs, and Junior Mints kicked way up." The tentative date is March 8.

All this, of course, is hand-in-hand in anticipation of the market going full time in spring or summer, with permanent stalls and artisan cheese making, salumi curing, a tortilleria, coffee roasting, and baking on premises. Indeed, the proceeds from ticket sales at Taste of the Market are going toward the development of the Market Kitchen, a commissary kitchen for vendors and micro-businesses that will also feature community education classes on cooking and nutrition.

So, really, pencil in the next dates on your calendar. This was just the first of many special public events at our Public Market. You'll want to be there.



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