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Edible San Diego Issue #49 September/October 2018

September/October Issue of Edible San Diego magazine

{Living Local} HOT DISH

{Living Local} HOT DISH 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 LIQUID ASSETS 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! When it's about food... #specialtyproduce LOCAL FISH FROM LOCAL FISHERMEN Fresh Local Seafood on the docks in Point Loma Photo by Alex Cristina Photography 1403 Scott Street, San Diego 619-222-8787 6 edible San Diego September-October 2018 September-October 2018 edible San Diego 7

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