Edible San Diego Issue 45 January/February 2018

{Tidbits}
Domaine Santé Wine Grape Nectars
They’re made from California wine grapes, blended and bottled in San Diego,
and represent a lower-glycemic index compared to regular sugar (24 versus 100).
CEO Emily Josenhans, a nutritionist by trade who cofounded Domaine Santé with
husband, certified sommelier Jeff Josenhans, explains: “The complexity of California
grapes is what distinguishes our products from agave nectar and other sweeteners that
aren’t locally sourced. The grapes are pressed in the traditional way, with the skin on,
which gives them their beautiful color. Then, instead of fermenting, we extract the
water at a low temperature, in order to maintain the nutritional component.”
According to Emily, their Bord-O Blanc, which pays homage to its French
winemaking inspiration, has a nice acidity to it that works well in cooking and
baking, while Bord-O Rouge, more robust in flavor, is more suitable as a topping.
In general, this nectar is “the West Coast’s answer to maple syrup.”
~Lauren Mahan
Domaine Santé
520.909.4377
domaine-sante.com
Photo courtesy of Domaine Santé
The Bar now open at Moniker General
As part of the Moniker
General hybrid lifestyle
concept that blends
the makings of a retail
storefront, coffee shop,
and special event space,
The Bar at Moniker
General now offers a
convenient place for locals
and tourists alike to enjoy
a libation and a quick
snack before shopping or
dining at Liberty Station
in Point Loma.
The Bar menu features a
variety of San Diego- and
Baja-sourced beers and
wines, and a distinctive
selection of craft cocktails created by manager and head mixologist
Jacob Fisher. Try the 1923 Old Fashioned (Elijah Craig Bourbon,
Demerara Syrup, Bitters, and Orange Bitters) and the Black Jewel
(Tincup American Whiskey, Lemon Blackberry Cordial, Orleans
Bitters, and mint).
Photo courtesy of Moniker General
Oak Moon Kitchen: Jamming to support
the community
Susan Moore, building on a 20-year career as a Valley Center-based
landscape designer, arborist, and organic gardener, has turned her
sights to a new venture: Oak Moon Kitchen jams. “All fruit (except
pineapple) is local to Valley Center and Pauma Valley, grown
responsibly or organically, and canned within three days of picking,”
she explains. “I’ve always enjoyed working with local farmers. It’s all
about supporting the local community.”
To ensure quality, the fruit has been ph control-tested by UC Davis
and is processed in a commercial kitchen in Fallbrook. Her current
product line, which includes such crowd pleasers as caramelized
onion and roasted garlic jam that can be drizzled over brie, is available
at the following retailers and online.
CJ Gift Shoppe, Valley Center
Safari Coffee Roasters, Escondido
Spoiled Avocado, Fallbrook
Valley Center Resale, Valley Center
~Lauren Mahan
Oak Moon Kitchen
760.801.9314
oakmoonkitchen.com
~Lauren Mahan
The Bar at Moniker General
2860 Sims Rd.
San Diego
619.255.8772
monikergeneral.com
4 edible San Diego January-February 2018
Photo courtesy of Oak Moon Kitchen