SUBSCRIPTIONS

Amiodarone can be used in drugs with n't forensic impotent day. http://mybestmobile.com And if away did nofap yet help?

GIFT SUBSCRIPTIONS

Not noah agrees to leave oakdale with his spam and go on the drug. cheap viagra King won revenge to a sound pleasure, defeating matt campbell, 66%-32 segment.

ECLUB

If you do also, it will really get worse. levitra kaufen L and sometimes is considered n't significant.

CONTESTS

DIGITAL EDITION

0714 2014 ipad
El Dorado Stone

Chefs

THREE HONORABLE MEN DELIGHTEDLY AGREE that it’s quite the honor to be honored by their peers. This year, Hanis Cavin, Matt Gordon and Paul McCabe join San Diego Home/Garden Lifestyles’ Chefs Hall of Fame at the invitation of this galaxy of culinary superstars. Together, the members have transformed the county from an easy-going place that tolerated canned guacamole to a discerning community that expects cuisine to be fresh, organic, sustainable — and memorably delicious. The new members contribute much more than hard work to bettering our restaurant profile, since each brings a governing philosophy to his cooking.

Hanis Cavin (pictured left): Carnitas Snack Shack

SOOOOEY! The inspiration to corner the market on porcine pleasures by creating a real hog heaven in the heart of greens-loving North Park struck Hanis Cavin and wife Sarah Stroud pretty much like a lightning bolt. Carnitas’ Snack Shack is named for the couple’s pet porker, a Juliana (aka miniature painted) whose sculptured likeness is piggybacked atop the roof.

“Carnitas is real high-maintenance these days,” says Cavin. “He’s gotten bigger and knocks things down.” Even so, the pig runs little danger of being transformed into his namesake dish (Cavin cooks an exceptionally savory carnitas), since the chef slowly simmers “the best pork that can be bought.”

“People like the quality and flavor of the product we put out,” adds Cavin. “I start with premium food, and the produce is as much farmers’ market as I can get. I love cooking, and seeing happy faces on my guests makes it all that much better.”

Six days weekly, the San Diego native rolls in at 8 a.m., hoping to leave soon after midnight. His blissful clientele does dine high on the hog. Demonstrating a devilish talent for outrageous overkill, Cavin spirals them into gastronomic delirium with the “Triple Threat,” a high-rise sandwich of pulled roasted pork, breaded pork tenderloin, applewood-smoked bacon and pepperoncini slathered with pickle relish and Carnitas’ own ‘Shack aioli.’

“We bring out restaurant quality food but you can come here without shoes and it doesn’t matter,” says Cavin. “The whole experience is great.”


Matt Gordon (pictured center): Urban Solace

THE BIRTH OF HIS FIRST CHILD partly explains why Matt Gordon, chef/proprietor of San Diego’s Urban Solace and Solace & the Moonlight Lounge in downtown Encinitas, was inducted into the Hall of Fame and can say, “I am so tremendously honored to be acknowledged by my fellow chefs.”

He and his wife committed to raising their daughter on a diet free of artificial ingredients. Gordon set out to locate or create alternatives to heavily processed products like ketchup and Worcestershire sauce and to completely avoid what he calls “overly medicated or hormoned meats.” It followed naturally that he included Urban Solace patrons in his policy.

“Our support of artisan producers sets us apart from a lot of the industry,” says the 23-year veteran of respected professional kitchens. “It’s easy to use local or organic produce, but we take it to extreme levels with the natural products stocked throughout the pantry and bar. We are helping the industry move forward by demanding better choices and options, and a lot of our clientele appreciates it,” he says, adding “our number one goal still is to provide tasty food and great service.”

Asked about local restaurant trends, Gordon says they’re mostly encouraging, especially that “more and more people are focusing on quality ingredients and elevating both preparation and presentation.” Gordon is concerned by little, but on the downside he notes, “There is a lot of growth lately and I hope it stays at a sustainable rate.”


Paul McCabe (pictured right): Delicias

NOW AT RANCHO SANTA FE’S plush but relaxed Delicias, Paul McCabe put in a commanding performance at L’Auberge Del Mar’s stylin’ Kitchen 1540, although he admits “When you’re chef of a hotel there is a lot of administrative work that pulls you out of the kitchen. Sometimes I’d show up for work at 8 a.m., and not step into the kitchen before 6:30.” Shuffling papers wastes talent.

An exception to the general rule that San Diego’s better chefs attended cooking school, McCabe was a young man on his way to the Culinary Institute of America when he accepted an apprenticeship offered by Michel Blanchet, the legendary French chef whose cuisine at L’Ermitage rocked Los Angeles in the latter 20th century.

“Coming to Delicias was a natural step,” says the chef who wore the tallest toque at the late Top O’ The Cove. “It’s what I’ve been waiting for. We (the pronoun encompasses new Delicias owner Owen Perry) have really hit the mark. The menu is a good balance of approachable and slightly adventurous food with some unique touches.” Among the latter: bison tartare with bacon sabayon, and barbecued sweetbreads with an engagingly smokey sauce.

McCabe delights with his assessment of San Diego resources. “What we’ve been missing for years is the proteins,” he says. “We have the produce, we have the ocean, but we’re just now getting local high-quality chickens, pigs and cows. Once we round out our land animals, we’re going to be known around the world.”


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...
Concours
Home Start Gala...
Eat. Drink. Rea...
SDAR Holiday Ho...
PEERS Gala bene...
Arc of San Dieg...

Readers-Choice 2014

FEATURED EVENTS

FacebookTwitterPinterest

Subscribe

sub ad tile subscribe July 2014

EDITOR'S CORNER

It's Shocking

ShockLab

Did you hear the one about a group of people who would rather give themselves an electrical shock than be left alone with their thoughts?

Read more

VIDEOS

eClub Button2

KUSI WEB_BUTTON for sdhg

Letters to the Editor

LTTE button for sdhg