Edible San Diego Issue #49 September/October 2018


September/October Issue of Edible San Diego magazine

{Living Local}


Delicious dishes you can only find in San Diego

By Stephanie Parker

The Dish: Vegan Cheese Board

Chef: Darrell Campbell

Restaurant: Masters Kitchen & Cocktail

Details: Housemade nondairy cheeses, locally sourced condiments,

Prager Brothers baguette crostini

Why It’s Good: Where else can you get a vegan cheese board that

actually tastes really good? Vegans and non-vegans alike have fallen

in love with chef Darrell Campbell’s vegan cheese board at Masters.

In addition to housemade nut cheeses, the board’s accompaniments

include an array of jams, mostardas, and pickled veggies, all of

which are made from ingredients sourced from local farms. With

so many different flavors and textures to experience, finding your

favorite flavor combinations is a fun experiment.

The inspiration for this vegan cheese board came to Campbell

when his dairy-free sister and family visited last year. He wanted to

create something they could all enjoy and that his sister would love

to pair with a glass of wine.

Campbell’s most original vegan cheese is a cashew-based version

of the acclaimed Humboldt Fog goat cheese. Made at Masters and

given the name O’side Fog, the cashew “cheese” is enhanced with

vegetable ash that is beautifully laced through the center. It’s been

such a great success that it has become a staple of the restaurant,

and Campbell has found that he enjoys creating new dairy-free

cheeses to keep the vegan cheese boards interesting.

A true farm-to-fork chef, Campbell can often be found wandering

through the vegetable rows at Oceanside’s Cyclops Farms.


The Dish: Seasonal Fruit Croissant Bites

Chef/Owner: Joanne Sherif

Restaurant: Cardamom Café & Bakery

Details: Farmers’ market apricots, Jackie’s Jams apricot jam, brie,

puff pastry

Why It’s Good: Cardamom Café & Bakery has been a North Park

favorite for 10 years. Owner Joanne Sherif is committed to sourcing

the best ingredients, including local produce and seafood, plus

grains grown and milled in California. Let’s talk about the croissant

bite! Sherif uses this puff pastry to feature seasonal produce she

finds at her neighborhood North Park Thursday Market. She loves

to play around with sweet and savory combinations that showcase

flavors from our region.

The tart I had the pleasure of sampling was made with fresh

apricots, Jackie’s apricot jam, and brie. The flavor combinations of

fruit and cheese change frequently, ranging from sweet to savory

presentations that include everything from roasted beet and goat

cheese to turkey with jalapeño cream cheese.

Cardamom Café is also committed to supporting the efforts of

the California Grain Campaign, which aims to have farmers’

market bakeries using at least 20% California grains by the year

2020. Sherif incorporates California-grown Sonora wheat into her

croissant dough, Bloody Butcher cornmeal in her scones, and rye

flour in her cookies.


Photo by Stephanie Parker

Photo by Stephanie Parker


By Stephanie Parker

The Drink: Gin Cocktail

Bar: Royale!

Details: Old Harbor Distilling

Co. 1542 California Native

Botanical Gin, lemon, guava

syrup, mint

Why It’s Good: Old Harbor

Distilling Co. released their 1542

California Native Botanical

Gin to celebrate local aromatic

ingredients from Nopalito Farm,

Royale’s family-owned organic

farm in Valley Center. White

and Cleveland sage, California

sagebrush, elderflower, yucca

flower, lemonade berries, and

yerba santa were all harvested

from Nopalito Farm to complement juniper and manzanita berries

foraged from neighboring canyons for this special gin. Fresh lemon

juice and a syrup made from four different types of guava are

mixed with 1542 gin. Talk about a truly San Diego cocktail—this

farm-to-glass libation can only be found at Royale!royalesd.com

When it's about food... #specialtyproduce



Fresh Local Seafood on

the docks in Point Loma

Photo by Alex Cristina Photography

1403 Scott Street,

San Diego



6 edible San Diego September-October 2018

September-October 2018 edible San Diego 7

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