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THE SIZZLING RESTAURANT TREND of 2013? Egg-ceptional weekend breakfasts and brunches, enjoyed at leisure and repented at waist. Wagering “heads, tails or rim” settles Sunday disputes whether to breeze to Ocean Beach for eggs Benedict at Kaiserhof (egg-stravagantly bathed in buttery hollandaise), amble to Hillcrest for egg-squisite Ham Benedict III at Snooze or line up at Hob Nob Hill for corned-beef hash accessorized with a perfectly poached pear. News accounts declare cheap eggs scarcer than hens’ teeth, and the days egg ranchers charged customers chickenfeed are as dearly departed as the phrase “they cost chickenfeed.” Old-fashioned feed supposedly caused the problem, since the cost of shipping it to San Diego’s free-range, organic, matronly mother hens elevated prices. You won’t hear about this at The Westgate, whose custom omelet station focuses a remarkable Sunday buffet, but the new, lighter-feed formula supposedly produces shells 25 percent less thick, which makes walking on eggshells harder than ever. Whatever — just keep your sunny side up…

CAN A FRENCH GUY REDEFINE huevos rancheros? Pascal Vignau makes the effort on the “Breakfast All Day” menu served Sundays at Chandler’s (pictured above), the casual but very up-market restaurant at the new Hilton Carlsbad Resort & Spa. Chandler’s delimits “all day” as 11 a.m. to 2:30 p.m.; and given the truly magnificent ocean view across Carlsbad Boulevard, there’s no reason to dawdle getting there. Portly and paternal, Vignau is both solidly experienced (long service with Four Seasons Hotels, chef/proprietor of Savory in Encinitas, which he sold to take on Chandler’s) and the antithesis of today’s celebrity toque wearers. Since entrée prices include an appetizer, a basket of freshly baked mini-pastries (ravishing jam Danishes, flaky raisin rolls) and coffee, spending $19.75 for a dome-shaped construction of huevos rancheros doesn’t seem a splurge. It rises from a base of corn tortillas through layers of crumbled chorizo, creamy beans, chunky salsa (the server cautioned “spicy,” even though he knew better) to over-easy eggs whose yolks run into the dish like a saffron-tinted sauce. Very nice, and suitable for service along the Seine. Nice menu, too: Starters like roasted-beet salad, a tomato-burrata cheese combo and yogurt “parfait” precede big plates of bacon-wrapped pork loin with poached eggs and hollandaise, lobster-and-shrimp tacos and duck confit hash. Orange-lemon crepes occasionally supplement a long dessert list that inspires the desire to patrol the beach afterward...

IF YOU AWAKE DAZED AND CONFUSED because you apparently slept under a table at Anthology, you’re in luck if it’s Sunday morning. Just climb into a chair, order a “Dazed and Confused” and read the brunch menu while sipping a spirited slosh of mango-melon vodka, green Chartreuse, kiwi puree, citrus juices, honey and soda. If a nightclub seems an unlikely brunch destination, Anthology delivers with sweet-savory dishes like griddled zucchini bread with berry compote, and Brie-stuffed French toast with cardamom-flavored topping and maple syrup. Weird, but it works, both as an eye-opener and a substantial breakfast. Classic and pleasant: a truly fluffy omelet with Dungeness crab, forest mushrooms and sauce bearnaise and hearty steak-and-eggs with hash browns...

BREAKFAST BUFFETS often seem design-
ed for individuals intent on stuffing themselves silly, but a deeper intelligence informs the morning spreads at Marina Kitchen, the new, waterfront Marriott Marquis restaurant that crams an unexpected amount of local appeal into its several spacious rooms. “The goal was to not offer a typical breakfast,” says executive chef Aron Schwartz. “That’s why we offer dim sum, and all the eggs are made to order.” There are also, most remarkably, an oatmeal bar whose myriad garnishes run from dried cherries to agave and flax seeds and, more tempting, a breathtaking bakery station with excellent croissants, brioche cinnamon rolls, artisan breads — you name it. A line cook cheerfully will whip up a plate of bacon and eggs, but cheese, fruit and charcuterie stations sing seductive Siren songs...

CAN A CHICAGO GUY COMPOSE copacetic
chilaquiles? George Morris, a youthful graduate of the Culinary Institute of America and now executive chef at Beaumont’s Eatery, puts a Windy City twist on the Mexican home-style favorite of leftover corn tortilla garnished with whatever Mom has on hand. There’s a lot going on for $10, which builds up the basic dish with tomatillo sauce, pulled pork and scrambled eggs, chile strips, cheese, salsa, tart Mexican crema and guacamole. The breakfast menu, served at the friendly Bird Rock rookery 8 a.m. to 3 p.m. weekends, goes to great length to please everybody, a challenge met by buttermilk pancakes and short-rib hash with eggs...

ODDLY ENOUGH, old-timey buttermilk cakes and the same hash are weekend brunch stars at Giuseppe Ciuffa’s new “wow-what-a-view” Caroline’s Seaside Cafe, on the far right side of La Jolla Cove by Scripps Pier...


DISH: By David Nelson • Photography by Martin Mann

June 23, 2014

Storybook English Cottage

in Home Features
Storybook English Cottage A Coronado home blends multiple “personalities” Along our shores, the word “cottage” most often combines with beach and conjures up something small and cozy. On the other hand, cottage style sometimes describes something as grand as architect Julia Morgan’s fairy tale Wyntoon for William Randolph Hearst or a Vanderbilt summer Newport mansion. There’s something of both in a new…
May 21, 2014

Soaring Beauty

by sdhg editors
Mar 03, 2014

Changing Spaces

by sdhg editors
Mar 03, 2014

Everything But The…

by sdhg editors
May 21, 2014

Focus on Color

in GARDEN FEATURES
Focus on Color An Encinitas property awash in a rainbow of flowers is picture-perfect Six million blossoms — that’s Ralph Peters’ approximation for the number of flowers that carpet his Encinitas garden every spring. It’s not merely a guess. The retired nuclear engineer devised a formula to make his calculation. But no one at the annual garden party he hosts with his wife, Donna, would doubt the size of…
Mar 03, 2014

Tomato Troubleshooting

by sdhg editors
Feb 21, 2014

Garden Ease

by sdhg editors
Jan 29, 2014

February in the Garden

by sdhg editors
June 27, 2014

Mindful Art

in Lifestyle
A Fine Line by Janice Kleinschmidt Mindful Art Memories in the Making uses painting as a way to help those with Alzheimer’s disease A member of the golf club, tennis club, athletic council and National Honor Society, Elinor Murphy also served as class secretary and president. These days, she resides at an assisted-living facility in Carmel Valley, where she painted Spring, one of 18 paintings paired with works by…
May 22, 2014

Depth Perception

Mar 03, 2014

Eat, Stay, Love

June 26, 2014

Rouge, Blanc & Bleu

in RECIPES
Rouge, Blanc & Bleu With Independence Day and Bastille Day celebrations on the calendar this month, bring the best of American and French cuisines to the table. Here are three chefs’ tasty twists on classic fare that are worthy of fireworks.
May 21, 2014

All Juiced Up With…

Feb 14, 2014

Heavenly Dining

Kitchen & Bath ...
Art Auction 201...
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Now that I have seeds for basil and forget-me-nots, I’m making long-term plans. I picked up the seed packets at The Patio on Goldfinch, which recently opened in the Mission Hills neighborhood and hosted an opening celebration on Thursday evening.

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