Food

  • Kitchen Shrink: Growing Old Happily, Part 1

    Kitchen Shrink: Growing Old Happily, Part 1

    KITCHEN SHRINK: Recently, the oldest man in the world passed quietly into the night in northern Japan at the very ripe old age of 113. More super-centenarians (over 110 years) are living healthy, comfortable lives these days than during the last century. The Methuselah-old are achieving longevity...

  • Blondes on Beers: Stone Brewing is not just IPAs anymore

    Blondes on Beers: Stone Brewing is not just IPAs anymore

    BLONDES ON BEERS: Stone Brewing. The very name evokes the Mount Rushmore of craft beer in San Diego. But even if you know the aggressively hoppy IPAs from Stone's 23-year history, the Liberty Station tasting room, brewery and restaurant in Point Loma known as the Stone Brewing World Bistro & Garden...

  • Kitchen Shrink: February feasts and festivals

    Kitchen Shrink: February feasts and festivals

    KITCHEN SHRINK: It's hard to believe such a short month is so log-jammed with commemorations, celebrations, and annual hooplas from Super Bowl and Chinese New Year to Valentine's Day and Black History Month. (Let's not forget Mardis Gras, which usually falls in February, but missed the cut this...

  • Kitchen Shrink: Avoid a St. Valentine's Day massacre in the kitchen

    Kitchen Shrink: Avoid a St. Valentine's Day massacre in the kitchen

    KITCHEN SHRINK: I recently watched with great delight Billy Wilder's classic flick, "Some Like it Hot" starring Marilyn Monroe, Tony Curtis , and Jack Lemmon. A pair of struggling musicians during the Prohibition era witnessed the Saint Valentine's Day Massacre perpetrated by Chicago gangsters....

  • Kitchen Shrink: Let's Get Shorty! Tips for February

    Kitchen Shrink: Let's Get Shorty! Tips for February

    KITCHEN SHRINK: Chop, chop, chop. February's here, so let's pay homage to this abbreviated month with a practical primer on time-saving and cost-cutting tips from shopping and prepping to menu planning and cooking. Speedy Shopping: At the market act like a racehorse; stay the course with a fully-loaded...

  • Kitchen Shrink: A jackfruit of all trades

    Kitchen Shrink: A jackfruit of all trades

    KITCHEN SHRINK: I'm really not much of an intrepid chef, and can even be a little pedestrian in my tastes and stubborn cooking habits. For the New Year, I'm committed to becoming more adventurous in the kitchen, and gradually moving out of my culinary comfort zone. Coincidentally, as I was strolling...

  • Kitchen Shrink: These are a few of my favorite Cs

    Kitchen Shrink: These are a few of my favorite Cs

    KITCHEN SHRINK: During the holiday season, we all tend to indulge more than usual, making us feel like royalty. We especially want to treat ourselves before guilt and gustatory resolutions of the New Year fill our consciences and plates. Here's my A-List of C-things, some a little naughty, but...

  • Kitchen Shrink: Feed your Soul this New Year

    Kitchen Shrink: Feed your Soul this New Year

    KITCHEN SHRINK: While chatting with a chef friend of mine the other day, we both agreed that food trends emerge from our political climate and emotional state. When uncertainty looms, we gravitate to flavor-driven comfort foods for solace, along with simplicity in ingredients, preparation and clean-up...

  • Blondes on Beers: Happy New Beer! Holiday beers from San Diego breweries and beer trends for 2019

    Blondes on Beers: Happy New Beer! Holiday beers from San Diego breweries and beer trends for 2019

    Blondes on Beers: Bridging the gap from last year into the next, this month's column is actually two-in-one. For this installment, we look at area holiday-inspired beers (which are available at their respective tasting rooms until they run out, so those reading this in the last week of December...

  • At Mitch's Seafood: 'They catch it, cook it and sell it!' at Point Loma/San Diego restaurant

    At Mitch's Seafood: 'They catch it, cook it and sell it!' at Point Loma/San Diego restaurant

    In Good Taste: Mitch's Seafood was started in 2008 by three families with a long history of fishing in Point Loma . Located on San Diego's working waterfront at 1403 Scott St., the restaurant specializes in fresh seafood from the waters right off the dock it overlooks. The outdoor patio offers...

  • SACRED GROUNDS: A coffeehouse tour of La Jolla

    SACRED GROUNDS: A coffeehouse tour of La Jolla

    Coffeehouses are one of many changes that time-traveling La Jollans from the 20th century would notice about their hometown today. While the notion of flavoring coffee goes back several centuries, in America, coffee was something that mostly came in four varieties until the 1990s: 1) black; 2)...

  • Kitchen Shrink: Reflections and Predictions

    Kitchen Shrink: Reflections and Predictions

    KITCHEN SHRINK: This time of year, I get all nostalgic and weepy-eyed, especially with the heavenly holiday aromas perfuming the air everywhere, transporting me back to my childhood. My grandma always made a feast on Christmas Eve to celebrate her eldest daughter's birthday. I came over early to...

  • JRDN Restaurant at Tower23 has new look, new menu in Pacific Beach/San Diego

    JRDN Restaurant at Tower23 has new look, new menu in Pacific Beach/San Diego

    IN GOOD TASTE: It was time to freshen up a little. So JRDN Restaurant, located within Tower23 Hotel right on the boardwalk at Felspar Street in Pacific Beach, started changing things up this year. The restaurant's been open since 2005 and has always been known for its 70-foot "wave wall" that reflects...

  • Kitchen Shrink: Let's get this party started (Part 2)

    Kitchen Shrink: Let's get this party started (Part 2)

    KITCHEN SHRINK: "At a dinner party one should eat wisely but not too well, and talk well but not too wisely." — W. Somerset Maugham Let's continue last week's dialogue with more party themes, along with a treasure trove of food and drink faves to celebrate the holiday season in good style and...

  • EPICURATIVE: La Jolla personal chefs create CBD-infused gourmet meals

    EPICURATIVE: La Jolla personal chefs create CBD-infused gourmet meals

    The owners of La Jolla's Tasty High Chef combine pleasing palates with easing pain.

  • Kitchen Shrink: Lesson on breadless sandwiches for lunch

    Kitchen Shrink: Lesson on breadless sandwiches for lunch

    KITCHEN SHRINK: Today, the greatest thing since sliced bread is a sublime sandwich minus the bread, especially for healthful and fun school-lunch options. While some kids have Celiac disease (where the small intestine is under attack from eating gluten, the "glue-like" protein found in certain...

  • Kitchen Shrink: Make a pit stop with mighty avocados

    Kitchen Shrink: Make a pit stop with mighty avocados

    KITCHEN SHRINK: I was chatting with a natural food guru about what he eats to stay so fit and youthful looking. Turns out he tends to overdose on avocados. This fruit, that's botanically a berry, has become so popular it's given quinoa the shaft and thrown peanut butter under the school bus. The...

  • Parakeet Café leads 'real food' revolution in La Jolla and San Diego area

    Parakeet Café leads 'real food' revolution in La Jolla and San Diego area

    BUSINESS SPOTLIGHT: Carol and Jonathan Goldwasser have started a revolution on Silverado Street in La Jolla . The revolution is led by something very powerful, in their opinion — high-quality food. Their Parakeet Café just celebrated one year in business and their customers are still flocking to...

  • Kitchen Shrink: French Fries sizzle across the globe

    Kitchen Shrink: French Fries sizzle across the globe

    KITCHEN SHRINK: On my recent trip to Canada, I indulged in a platter of fish and chips, nostalgically wrapped in newsprint, and sprinkled liberally with sea salt and malt vinegar. This brought back great childhood memories — before I had to train my brain to translate "chips" into "French fries,"...

  • Kitchen Shrink: Tacos gone wild!

    Kitchen Shrink: Tacos gone wild!

    KITCHEN SHRINK: Ahh, the scrumptious taco — a popular, portable Mexican street fare that can be crunched on the fly for a spicy, protein-packed nibble — has trickled north of the border and transformed into a mainstream, gourmet meal. So when did the taco come out of its shell? Food folklorist...

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