Edible San Diego Special Edition: Feasts from the East Issue #56

Explore the flavors of San Diego County 

NO. 56 • SPECIAL ISSUE • NOVEMBER 2019 

EDIBLESANDIEGO.COM 

MEMBER OF EDIBLE COMMUNITIES 

Feasts 

From 

the east

San Diego 

eat 

drink 

shop 

play 

CALIFORNIA CUISINE 

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Feasts From the East • Special Issue 

CONTENTS 

Issue 56 

IN THIS ISSUE 

DEPARTMENTS 

4 Publisher’s Note 

LIVING LOCAL 

6 Hot Dish, Liquid Assets, 

Bookshelf, Market Finds, 

Let’s Grow 

FEATURES 

Tasting Notes 

PAGE 19 

Asian-ish 

PAGE 20 

EATING WELL 

10 Skip the Takeout 

GROWING GOOD 

16 True Heirlooms 

FRIENDS WITH BENEFITS 

23 An Officer and a Director 

STAYCATION 

26 Island Escape 

LOCAL ATTRACTIONS 

30 Farmers’ Markets 

31 Check This Out, In Season, 

Events 

PREP 

32 Bibingka Ube 

WHAT TO LOOK FOR ON 

EDIBLESANDIEGO.COM 

More seasonal reading, recipes, 

and places to eat this November 

and December only on our 

website. 

READ 

Locals Only Guide • Turmeric 

Recipes • Pumpkin Everything 

• Working on Wellness • Grown 

in San Diego: A Farmer’s Story 

LISTEN 

NEW Living Local Podcast 

WATCH 

Kamayan Feast 

Easy Thai Rice Noodle Recipes 

+ New recipe videos every 

week 

Make the Season Bright! 

ORGANIC PRODUCE & ARTISAN GROCERIES 

Delivered to Your Door! 

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15 OFF! 

YOUR FIRST DELIVERY 

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ON THE COVER: Chef Fern Tran 

shows us how to make a Thai feast 

fit for any special occasion or casual 

weeknight dinner. 

Recipes start on page 13. 

OLIVIA HAYO 

2 ediblesandiego.com 

SPECIAL ISSUE • NOVEMBER 2019 | edible SAN DIEGO 3

PUBLISHER’S NOTE | 

Perched 

on the 

Pacific Rim 

S 

urrounded by the Rim of Fire, a ring of colliding 

tectonic plates, the world’s largest ocean connects San 

Diego County to people and nature in ways that make our 

region unique in the world. 

Welcome to this special edition (second this year after our 

May issue celebrating Cali-Baja cuisine), which delves into 

our culinary neighborhood through the lens and taste buds 

of our multifaceted East Asian-American community. Edible 

San Diego’s mission goes beyond exploring Asian food. We 

invited Nino Camilo, creator of the famed OnoYum Poke 

Festival, to guest-edit this issue in an effort to go deep. How 

we define ourselves as Americans is a big topic today, and 

in San Diego County, 17% of the population claims Asian 

descent. 

In this issue, our main feature highlights first- and 

second-generation Americans, including local chefs and 

restaurateurs, in an engaging roundtable conversation about 

the influence of East Asian cuisine in the region. We were 

captivated by one idea that emerged: a desire to preserve 

authenticity and tradition. We also present three familystyle 

Thai noodle recipes, a feature on Chino Family Farm, 

and a violist from the San Diego Symphony pairing musical 

experiences with the culinary arts. 

This November and December, Edible San Diego invites 

you into a conversation about living local that sets aside 

the usual flurry of holiday messages. This year we have 

continued to refine our editorial coverage to look more 

squarely at our food system, the very diverse people and the 

geography of this place, the many facets of health, and the 

interconnectedness of the natural systems we are part of. 

Next year you can expect a new focus on seasonality, with 

four thematic issues of the magazine and related events. 

What will remain constant is the brisk pace of original, 

quality stories online, our enticing social media platforms, 

recipe videos, and my Living Local podcast on the Specialty 

Produce Network, all of which are designed to enrich this 

discussion. 

During the hectic holiday season and every day 

throughout the year, Edible San Diego is here to be your 

go-to guide for living local. It is our business as a media and 

events company to bring people together through locally 

produced food. 

Together we can celebrate our progress and recommit to 

the good work that remains. 

EDITORIAL 

Katie Stokes 

Editor in Chief 

Maria Hesse 

Managing Editor 

Felicia Campbell 

Executive Digital Editor 

Olivia Hayo 

Associate Editor 

Dawn Mobley 

Copy Editor 

edible Communities 

2011 James Beard Foundation 

Publication of the Year 

MEMBER OF EDIBLE COMMUNITIES 

Annika Constantino 

Assistant Social Media Editor 

Nino Camilo 

Editor at Large 

@ediblesd 

@ediblesandiego 

@ediblesandiego 

ADVERTISING 

For more information about rates and deadlines, contact 

info@ediblesandiego.com 619-756-7292 

No part of this publication may be used without written permission from 

the publisher. © 2019 All rights reserved. 

Every effort is made to avoid errors, misspellings, and omissions. If an 

error comes to your attention, please let us know and accept our sincere 

apologies. Thank you. 

COVER PHOTO BY OLIVIA HAYO 

DESIGN TEAM 

Maria Hesse 

Designer 

Olivia Hayo 

Visuals Editor 

Jamie Runnells 

Illustrator 

Prissana Tran 

James Tran 

Contributing Stylists 

PUBLISHER 

Katie Stokes 

SALES 

John Vawter 

Trisha Weinberg 

Scott White 

CONTACT 

Edible San Diego 

P.O. Box 83549 • San Diego, CA 92138 

619-756-7292 • info@ediblesandiego.com • ediblesandiego.com 

Katie Stokes 

Publisher, Edible San Diego 



LIVING LOCAL | 

| LIVING LOCAL 

Hot Dish 

Homestyle Filipino Essentials 

BY ANNIKA CONSTANTINO 

The Filipino food scene in San Diego is arguably the best in Southern 

California, so head to National City to find these classic dishes. 

Lumpia 

A favorite from Tita’s Kitchenette is 

their lumpia: deep-fried spring rolls 

filled with mixed vegetables and 

minced meat. Enjoy them as a snack 

to share with friends or simply pair 

with white rice for a meal. Either way, 

hot and crunchy lumpia is best when 

dipped in its accompanying signature 

condiment—a sweet-and-sour red 

sauce that balances the lumpia’s savory 

filling. 

» facebook.com/pages/Titas- 

Kitchenette/118178764860248 

Pancit Malabon 

One of the best sellers at Manila 

Sunset is their pancit Malabon, a 

stir-fried, yellow-orange rice noodle 

dish topped with shrimp, vegetables, 

chicharron, and slices of boiled eggs. 

Left: The lumpia at Tita’s Kitchenette is as 

addictive as it is crispy. Above: A satisfying 

matcha green Thai tea at VaniTea Café. 

Everything is coated in patis (fish sauce), 

and a generous squeeze of lemon over the 

top goes a long way. It’s quite difficult to 

find pancit Malabon—especially one that’s 

just as good as Manila Sunset’s—at other 

restaurants in San Diego. 

» manilasunset.com 

Chicken Adobo 

Chicken adobo is a popular dish inside 

and outside of the Filipino community, 

and one of the restaurants that does this 

dish justice is Villa Manila. The chicken 

is moist and tender, and the adobo sauce 

is packed with flavor from vinegar, soy, 

garlic, black pepper, and bay leaves. Its 

tangy and slightly sour taste pairs well 

with white rice—or kick it up a notch and 

order it with garlic rice. 

» villamanila.com 

Liquid Assets 

The Best Teas 

BY BROOK LARIOS 

T 

he 

fun is in the sipping of these local 

Taiwanese teas. 

CHAKAA 

Don’t just say cheese, drink it at CHAKAA. Each cup of 

tea is hand-brewed in what founder and CEO Marvin 

C. Wang calls a “teaspresso,” an appliance akin to an 

espresso machine for tea. For the cheese tea newbie, try 

the white peach or cold-brewed jasmine tea with cheezo, 

a luscious and creamy cheese foam topping. 

» instagram.com/chakaausa 

VaniTea Café 

When it comes to wild drinks, guests flock to one of 

VaniTea Café’s three locations for an expansive menu 

of drinkable concoctions. But what really attracts the 

masses is the one-of-a-kind matcha green Thai tea, which 

doses devotees—many of them students from UCSD— 

with enough legal stimulant to get through the next 

three years of finals. 

» vaniteacafe.com 

Tea Station 

Those seeking the tried-and-true opt for a simple boba 

beverage from Tea Station. Team members boil fresh 

boba daily, adding in honey to prevent the beads from 

sticking together. Where many of the newer shops carry 

popping boba, Tea Station specializes in the basics: 

regular and mini boba in only the chewy variety. The 

customer favorite is the boba mint tea. 

» teastationusa.com 

Bookshelf 

BY MARIA HESSE 

Rancho Bernardo native 

Nicole Ponseca and chef 

Miguel Trinidad are largely 

credited with elevating 

Filipino cuisine in the New 

York dining scene through their concepts Maharlika 

and Jeepney. Their award-winning cookbook, I Am 

a Filipino: And This Is How We Cook (Artisan, 2018), 

showcases Kamayan cuisine and traditional dishes. 

Ponseca says we should make sure to try the arroz caldo, 

kare kare, classic adobo, and pansit pusit. 

BHADRI KUBENDRAN 

Market 

Finds 

Gift-Giving 

is Easier in 

Kearny Mesa 

BY FELICIA CAMPBELL 

Kearny Mesa has become 

my go-to destination for 

gift shopping. Daiso on 

Clairemont Mesa Boulevard 

is a great place to find 

whimsical stocking stuffers 

and affordable gift wrap, and 

I’ve made some pretty epic 

Korean barbeque-themed 

gift baskets using finds like 

bulgogi marinade, hot chile 

paste, and dukbokki-flavored 

potato chips from the newly 

opened H Mart on Balboa 

Avenue. 

When it comes to holiday 

gift-giving, Mitsuwa 

Marketplace is a step ahead 

of the rest. Gift sets crowd 

the endcaps during the 

holiday season, festively 

displaying the likes of sake 

gift sets, Pocky gift sets 

featuring every flavor under 

Delight your friends and family with perfectly 

wrapped treats like a box full of Japanese mochi. 

the sun, and soba noodle gift 

sets. Basically, if they sell it, 

it’s likely to be bundled in an 

enticing gift set. 

While these are all amazing 

options, the most lifechanging 

offerings can 

be found in the front of 

the store, where you’ll be 

greeted by rows of prewrapped 

bundles to satisfy 

all your gift-giving needs. 

Yes, you read that right—the 

gifts are already perfectly 

wrapped. 

On top of each neat stack, 

an open box lets you peek at 

the delights tucked inside the 

ready-to-give package, from 

nori rice crackers to mochi, 

sesame-studded cookies to 

moon cakes. Whether sweet 

or savory or a combination 

of both, each set provides a 

bite-sized culinary adventure. 

This is a gift that always fits, 

is always surprising, and, 

did I mention, requires no 

wrapping. You’d be just as 

thrilled to receive one as 

you’d be to give one. 

» mitsuwa.com/sd 

www.leucadiafarmersmarket.com 

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LIVING LOCAL | 

Let’s Grow 

Garlic 


The highly nutritious garlic plant has very 

few calories and countless proven health 

benefits—but even better, every part of the 

plant is edible and it’s incredibly easy to grow. 

Cathryn Henning, manager at Wild Willow 

Farm, indicates that late fall is the perfect 

time to plant it. 

“There are two types of garlic available: 

softneck and hardneck,” Henning explains. 

“Hardneck varieties form a garlic scape 

towards the end of maturity, which are 

delicious chopped up in a stir-fry. However, 

most hardneck varieties do best in cold 

climates.” 

Start by selecting a garlic variety suitable 

for our mild winters, like the Donostia 

Red grown at Wild Willow. Spicy and 

delicious, this hardneck Creole variety is 

from the Basque region of Spain, which has 

a microclimate similar to ours. This variety 

yields a vibrant fuchsia color at the base of the 

stalk and bigger cloves thanks to our warm 

winters. Henning suggests planting mid-tolate 

autumn: “Garlic is considered a holiday 

plant. Plant on Halloween to harvest on the 

4th of July. This doesn’t always work out with 

our mild winters, and we typically harvest 

mature heads as early as May. It’s best to plant 

garlic in October, although in San Diego, 

folks have success planting as late as the end 

of November.” 

Garlic for growing can sell out fast and 

should only be “purchased directly from a 

seed company or from a local nursery,” adds 

Henning. “Our favorite online company is 

Adaptive Seeds and our favorite local nursery 

is City Farmers. Purchase garlic in whole 

heads and separate into individual cloves just 

before planting. Keep the paper intact to 

protect the clove from rotting in the ground. 

Garlic will sprout shortly thereafter.” 

Henning advises keeping garlic beds well 

weeded. “It hates competition,” she says. 

“We like to mulch our garlic with alfalfa to 

not only keep the weeds down and moisture 

in, but to also provide an additional source 

of nitrogen. Garlic is considered a heavy 

feeder, so make sure it has plenty of nitrogen 

bioavailable when you plant.” 

One thing in particular to love about garlic 

is that it can be harvested in various phases. 

The green garlic adorning San Diego farmers’ 

market booths in early spring is the young 

shoots of the plant that can be eaten before 

the bulb begins to form; they’re similar to 

scallions in appearance but carry the rich 

flavor of garlic. To harvest green garlic, opt to 

either collect the green shoots by trimming off 

what you need so that the plant can continue 

to mature, or harvest the whole plant and 

enjoy in place of garlic cloves in any recipe. 

Once you’ve harvested all the green garlic you 

want, let the plants continue to grow. Garlic 

scapes will appear and be ready to harvest on 

hardneck varieties just before the plant fully 

matures. Try these in my personal favorite, 

maneuljong-muchim, a spicy Korean garlic 

scape salad made with gochujang, soy sauce, 

rice vinegar, and toasted sesame seeds. 

“Once the outer three or four leaves die off, 

turn off the water and pull away the mulch, 

allowing the plants to put their energy into 

bulbing up and away from leaf production. 

Be patient and make sure those leaves 

have fully died back before harvesting and 

curing,” Henning says. Leave harvested bulbs 

unwashed with stalks and roots intact, and 

cure in the shade for three to four weeks. 

Properly cured garlic typically lasts six to eight 

months, keeping you well stocked for the 

year. 

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EATING WELL | 

| EATING WELL 

Skip the Takeout 

BY FELICIA CAMPBELL 

RECIPES AND STYLING BY FERN TRAN 

PHOTOGRAPHS BY OLIVIA HAYO 

ILLUSTRATIONS BY JAMIE RUNNELLS 

Southeast Asian cooking can be intimidating, 

but chef Fern Tran shares her favorite recipes 

for three classic rice noodle dishes that can be 

made in minutes and are perfect for sharing 

with family and friends. 

“I haven’t made Thai food in a long time,” says Fern Tran as she fries 

eggs and cubes of seasoned chicken breast in an oil-slicked wok. 

Tran moved to the States in 1995 from Isan in northern Thailand, and she spends most of her time 

making elevated versions of pan-Asian classics in the kitchen at The Florence, where she is a chef and 

partner. She adds a few tongfuls of rubbery rice noodles. “Always the same—oil, egg, protein, noodle. 

See how they don’t stick?” 

Rice noodles were introduced to Thailand by Vietnamese and Chinese immigrants, and they are now 

essential ingredients in many classic Thai dishes, like Pad Thai, Tom Yum soup (which can also be served 

over rice or on its own), and Pad Kee Mao (drunken noodles), the very dish she was in the process of 

making. 

“Drunken noodles got their name after a long night of drinking, because you are hungry, and either you or 

the street food vendors can take whatever is on hand and throw it together for a quick, hearty meal. But it has 

to be spicy,” Tran winks, adding a ladle of dark liquid. 

“The combination of soy and dark soy is like a Thai mother sauce,” she says. “The dark soy is thick, salty, and a little 

sweet. It adds great umami, but you can’t use much of it because it is so rich. You have to cut it with regular soy. This is 

the basic sauce for Pad Kee Mao. Add some palm sugar and tamarind paste and you have the basic sauce for Pad Thai. There 

is no substitute for dark soy.” 

She tosses in a few broccoli florets, slivers of carrot, and chopped cabbage. “You can use any kind of vegetable or protein, there is no rule.” 

She deftly plates the steaming noodles, topping them with a few sprigs of Thai basil, fried garlic, and some hot chiles. “That’s it. Done.” 

The entire wok-frying process takes less than 10 minutes. 

WATCH CHEF TRAN 

MAKE PAD KEE MAO, 

TOM YUM NAM KHON, 

AND PAD THAI ON 

EDIBLE SAN DIEGO TV AT 

EDIBLESANDIEGO.COM. 

“I have to admit, when I crave Thai, I usually go to my friend’s restaurant Sabai Sabai in Oceanside. So when I started thinking about 

sharing classic rice noodle recipes, I called her for help,” she laughs. “It was good. It reminded me how easy our food is to make. Anyone 

can do it, and it doesn’t take a lot of time, but you do need to have the right ingredients.” 

San Diego County is spoiled with Asian grocery stores, where it is easy to stock up on pantry staples like oyster sauce, nam prik pao (Thai 

roasted chile paste), palm sugar, and rice noodles. We even have locally grown galangal available at the Chino Family Farm Vegetable Shop 

and ethically sourced proteins from the likes of Tuna Harbor Dockside Market, Catalina Offshore Products, Da Le Ranch, and Three 

Sons Farm. And any of the dishes can be made vegetarian by swapping in more veggies or tofu and using mushroom-based fish and oyster 

sauces. 

With a few Thai pantry staples on hand, and a little time spent chopping, homestyle Thai noodle dishes take less time to make than 

ordering takeout. 



EATING WELL | 

| EATING WELL 

12 Thai Pantry Staples 

Soy Sauce and Dark Soy Sauce 

Chef Tran says there is no substitute for 

thick, slightly sweet, super-rich dark soy 

sauce. Typically it’s too strong to be used 

on its own, so you’ll want to have some 

regular soy sauce on hand to cut it with. 

Oyster Sauce 

Yes, it actually is made from oyster juice, 

along with some sugar, salt, and soy 

sauce. It has a caramelized flavor that is a 

bit sweet and salty, and it adds depth, but 

not fishiness, to dishes. 

Fish Sauce 

Fish sauce is made by salting and 

fermenting fish, which leads to an umamirich, 

salty, earthy, slightly funky taste that 

is an essential flavor note in Southeast 

Asian cooking. Don’t skip it and don’t sniff 

it. Trust us. 

Nam Prik Pao 

This roasted chile paste is made by dry 

roasting chiles and garlic and simmering 

them with shrimp paste, tamarind, fish 

sauce, and a little palm sugar. The fiery 

blend can be used as a condiment or added 

by the spoonful to Thai dishes as they cook. 

Galangal 

Nope, it isn’t just a different name for 

ginger, though the roots are related. 

Compared to ginger, galangal has a slightly 

spicier bite and is less sweet when cooked. 

You can store fresh galangal in the freezer 

in an airtight bag for up to two months. 

Tamarind Paste 

Tran explains that in Thai cooking, 

tamarind paste is preferred over vinegar 

and citrus as the main source of sour flavor 

because it is more subtle. You can find 

tamarind pods in many Asian grocers, as 

well as blocks of the paste with the seeds 

still intact, but to make the watery puree 

needed for Thai cooking, the seeds need 

to be removed and the flesh soaked in 

hot water and pushed through a sieve. 

Alternatively, you can simply buy a jar of 

Thai-style tamarind paste, which is ready 

to go. 

Palm Sugar 

Do not use regular white sugar in Thai 

cooking. Just don’t do it. Palm sugar is 

made from the sap of the coconut palm 

tree and is minimally processed for a flavor 

that is less sweet and more complex. In a 

pinch, the closest substitute is light brown 

sugar. 

Tom Yum Soup Base 

Chef Tran sees this convenience product 

as worth its weight in gold. Packed with 

galangal, lemongrass, palm sugar, chiles, 

tamarind, and other Thai seasonings, the 

cost of the inputs is much higher than the 

cost per bottle. Plus it makes cooking Tom 

Yum soup an easy weeknight undertaking. 

Lemongrass 

This ingredient adds a beautiful citrus scent 

and subtle flavor to dishes. To release the 

most flavor, be sure to bruise or slightly 

crush the stalk before cooking. You’ll want 

firm stalks with fat, rounded bottoms, 

and be aware that you will only be using 

the white (bottom) portion of the stalk for 

cooking. You can freeze sliced lemongrass, 

or the whole stalk, just be sure to trim off 

the root ends and leaves first. 

Kaffir Lime Leaves 

The essential oils in kaffir lime leaves add 

a pungent, citrus aroma to soups and 

curries. The thick leaves hold up when 

simmered whole and are typically removed 

before serving, though you can shred them 

into small strips and eat them.They freeze 

well in an airtight bag. 

Thai Coconut Milk 

Thai coconut milk is basically the 

equivalent of canned coconut cream. It has 

a much thicker texture and richer flavor 

than the watery coconut milks often found 

in the grocery store. Look for a Thai brand 

and opt for carton rather than can when 

available. 

Rice Noodles 

Traditionally, thin rice noodles are used for 

Pad Thai and added to Tom Yum soup, while 

wide rice noodles are used for Pad Kee 

Mao. These naturally gluten-free noodles 

cook very fast and need only be softened 

before adding to your wok or pot where 

they will finish cooking. Chef Tran warns 

that most people use too many noodles 

when making Thai dishes, so it’s better 

to use about a quarter of what you think 

you’ll need. 

How to Prep thin Rice Noodles for Wok Frying and Soups 

1. Place 

noodles 

in a large 

bowl and 

cover with 

plenty of 

hot water. 

2. Soak 

for 15 

minutes 

and quickly 

Rinse with 

cold water. 

3. Use 

noodles in wok 

recipe Or soup. 

Pad Kee Mao (Drunken Noodles) 

with Chicken 

SERVES 6–8 

SAUCE 

¼ cup soy sauce 

1 tablespoon oyster sauce 

1 teaspoon dark soy sauce 

1 ½ tablespoons brown sugar 

½ tablespoon fish sauce 

1 teaspoon chile oil or crushed dried chile (optional) 

NOODLES 

2 pounds wide rice noodles 

2 eggs 

2 teaspoons soy sauce 

1 pound boneless, skinless chicken thighs, cut into thin strips 

1 tablespoon cornstarch 

3 tablespoons vegetable oil 

4 cloves garlic, minced 

½ yellow onion, chopped 

1 red bell pepper, seeded and chopped 

1 jalapeño, seeded and cut into very thin strips (optional) 

1 bunch scallions, cut into 1-inch pieces (keep the white/light 

green and dark green parts separate) 

½ cup thinly sliced bamboo shoots (optional) 

1 cup Thai basil leaves (or substitute regular basil) 

Make the sauce: Whisk all ingredients together in a small 

bowl and set aside. 

Warm the noodles: If you’re using fresh noodles, place them 

in a microwave-safe bowl, cover them with a slightly damp 

paper towel, and microwave for 2 minutes. They should feel 

very flexible once you pull them out. Separate the noodles 

into a bowl and set aside. 

Recipe continues on page 14 

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EATING WELL | 

| EATING WELL 

Tom Yum Nam Khon is a 

popular version of Tom Yum 

soup with the addition of 

shrimp and coconut milk. 

HUNGRY FOR 

MORE? 

READY TO SERVE 

Garnish Thai dishes with extra 

dried chiles, slices of galangal, 

kaffir lime leaves, and stalks of 

lemongrass. They help infuse 

deeper levels of flavor and boost 

visual appearance but should not 

be eaten. 

Pad Kee Mao continued... 

Whisk together eggs and soy sauce in a 

small bowl and set aside. In another bowl, 

mix the chicken with cornstarch until all 

the pieces are coated. Set aside. 

Heat a large wok or skillet over mediumhigh 

heat. Add the oil and garlic, stirring 

constantly for 30 seconds until the garlic 

is barely golden brown. Don’t walk away 

because garlic burns quickly! Once the 

garlic is just turning golden brown, add 

chicken and use a wooden spoon to 

distribute chicken in an even layer over 

the bottom of the pan. Cook, stirring 

frequently, until the chicken is golden 

brown, 3 to 5 minutes. 

Lower the heat slightly and move the 

chicken and garlic to one side of the pan. 

On the exposed side, pour in the egg and 

soy sauce mixture. Allow the eggs to cook 

for 2 to 3 minutes until set, then break up 

the eggs into pieces with a spoon, and 

stir everything back together. Add the 

onion, bell pepper, jalapeño (if using), 

and the white and light green parts of the 

scallions. Cook until the veggies start to 

soften, 2 to 3 minutes. Add noodles to 

the pan with the sauce, Thai basil, dark 

green parts of the scallions, and bamboo 

shoots. Cook, stirring occasionally, 

until the noodles have absorbed all the 

sauce, about 2 more minutes. Serve 

immediately. 

Pad Thai 

SERVES 4 

1 pound boneless, skinless chicken 

breasts, cut into ½-inch pieces 

1 tablespoon cornstarch 

1 teaspoon baking powder 

1 cup vegetable oil, divided 

1 pound thin rice noodles 

½ cup tamarind purée 

½ cup palm sugar 

4 tablespoons fish sauce 

2 tablespoons soy sauce 

2 tablespoons dark soy sauce 

4 eggs 

3 tablespoons rice vinegar 

1 cup chicken stock 

2 cups bean sprouts 

1 cup sliced scallions 

½ pound fried tofu, cut into 2-inch pieces 

GARNISH 

4 tablespoons crushed roasted peanuts 

4 lime wedges 

4 tablespoons crushed dried chile 

In a large bowl, mix chicken, cornstarch, 

baking powder, and 2 tablespoons 

vegetable oil; marinate for 10 minutes. 

Place noodles in a large bowl and pour 

over plenty of hot water to cover. Soak 

for 15 minutes, then quickly rinse in cold 

water. 

Prepare the sauce by mixing tamarind 

purée, palm sugar, fish sauce, soy sauce, 

and dark soy sauce in a saucepan over 

medium heat and boil until it thickens, 

about 2 minutes. 

Heat 5 tablespoons vegetable oil in a large 

nonstick pan over high heat. Add egg and 

scramble for 1 minute. Add chicken and 

cook about 2 minutes, or until chicken and 

egg is about 80% cooked. Add noodles 

and scramble until soft. 

Add sauce, vinegar, and chicken stock 

and mix together well. Add bean sprouts, 

scallions, and tofu, stirring occassionally 

for 2 more minutes until everything is 

incorporated. 

Garnish with crushed peanuts and serve 

immediately with lime wedges on the 

side, along with crushed dried chile if you 

like it spicy. 

Tom Yum Nam Khon 

SERVES 4 

1 pound thin rice noodles 

2 ½ cups chicken stock 

3 tablespoons tom yum paste 

2 stalks lemongrass, white part only, 

pounded and bruised 

6 kaffir lime leaves, bruised 

5 thin slices fresh galangal 

6 ounces medium-sized shrimp, shelled 

and deveined 

4 white mushrooms, quartered 

3 tablespoons nam prik pao (Thai 

roasted chile paste) 

1 tablespoon fish sauce, or to taste 

¼ cup canned coconut milk 

3 tablespoons lime juice 

Cilantro leaves, for garnish 

Place noodles in a large bowl and pour 

over plenty of hot water to cover. Soak 

for 15 minutes, then quickly rinse in 

cold water. 

While noodles are soaking, bring 

chicken stock to a boil in a large pot. 

Add tom yum paste, lemongrass, 

kaffir lime leaves, and galangal 

and boil for 1 minute. Add shrimp, 

mushrooms, and nam prik pao. 

Continue boiling until the shrimp are 

cooked through, 2 to 3 minutes. Stir 

in fish sauce and coconut milk. Turn 

off the heat and add noodles and lime 

juice. Stir to combine well. Garnish 

with cilantro, ladle broth over top, and 

enjoy. 

We publish new seasonal 

recipes every week. Get 

inspired at ediblesandiego.com. 

ASIAN INSPIRED 

Brown Rice Congee 

By Fernanda Larson 

Whole Fried Local Sculpin with Snap Pea 

Salad and Tamarind Chili Sauce 

By Paul Arias 

Spicy Citrus-Glazed Yellowtail Collars 

By Nick Brune 

FAMILY GATHERINGS 

Baharat-Spiced Da-Le Ranch Heritage 

Turkey 

By Olivia Hayo and Haley 

Weisberger 

Gluten-Free Vegan Oat & Coconut 

Cookies 

By Sylvie Colange 

Classic Pumpkin Pie 

By Tina Luu 



GROWING GOOD | 

| GROWING GOOD 

TRUE HEIRLOOMS 


PHOTOGRAPHS BY OLIVIA HAYO 

The Vegetable Shop at Chino Family Farm 

doesn’t open until 10am, but crowds begin 

to swell much earlier. The cash-only farm 

stand has plenty to choose from, and the 

dizzying number of varieties exhibit what’s 

truly in season in San Diego. 

In the moments between the ebb and flow of 

the market, Makoto Chino asks if anyone has a 

recipe to recommend. He’s planning an elaborate 

dinner party for nine. “What are you making?” 

I ask before he rapidly fires back with a list of 

complex dishes that I can’t conceive of making on 

a weeknight. Given the collection of signatures 

from the notable chefs that have gathered on 

the farm’s kitchen wall, it’s not a surprise that his 

culinary interests are advanced beyond my limited 

practice of using olive oil, acid, salt, and pepper on 

everything. 

Still, of all the renowned chefs that visit the 

farm, Makoto says, “It’s just as exciting to have 

someone come and recognize things like hoja 

santa or winged beans that they haven’t seen since 

they left their hometown in Thailand.” 

For the 29-year-old, food defines family. “Food 

for me has such an emotional impact,” Makoto 

says. “It reminds me of home and family. When 

people see these things, it reminds them of home.” 

So much so that his parents had to ship vegetables 

to him when he went to college at Washington 

University in St. Louis, followed by law school 

at UCLA. “There are people who say it’s not 

summertime unless they have Chino Farm corn. 

They come from Arizona and Texas to San Diego 

in the summer, and it’s not their summertime 

until they get our corn.” 

The Vegetable Shop is the farm’s retail point 

of operation, and it’s a sensory experience with 

homespun charm where tables, boxes, and shelves 

are rife with alluring hues and herbaceous aromas. 

“The only thing that we have here that we don’t 

grow ourselves are the oranges,” explains Makoto. 

“They’re from an old family friend that used to 

have a citrus farm who now has 10 trees for us, 

and they only grow for us. He leaves [the oranges] 

on the tree for a year so they get super sweet.” 

The 45-acre working farm, which lies within 

eyesight of the farm stand, is intensely rustic, with 

hoop houses, overgrown row crops, berry bushes, 

and small groves of fig and apple trees. When 

Chino Family Farm was started by Makoto’s 

grandparents Junzo and Hatsuyo over 70 years 

ago, there was no such thing as organic certified 

farming practices, only doing what was right for 

the quality that they wished to produce. This 

practice is what has been handed down to four of 

their nine children: Makoto’s father Tom manages 

the farm with his brothers Fred and Frank and 

sister Kazumi. 

Makoto, whose name means “truthfulness” 

in Japanese, grew up on the farm. His earliest 

memory is of his mom yelling at him and one of 

the farm’s loyal Jack Russell terriers biting her in 

his defense when he was three or four. He started 

working there when he was eight, and aside from 

two younger cousins that work at the farm during 

the summer, he’s the only member of the third 

generation working at the farm full-time for the 

foreseeable future. 

With Makoto’s unofficial role being house 

council and assistant manager, growing practices 

are admittedly not his field of expertise. Still, after 

working primarily in the field for more than half 

his life, and the past few years in the Vegetable 

Shop, Makoto understands the challenges that lie 

ahead and the value of the farm’s prestige. 

As is the case with many farms in the region, 

water is an increasing hardship. They grow, in 

part, with well water but pay residential water 

rates on supplemental sources. For this, there 

is no agricultural subsidy and the cost of water 

means they “just get destroyed,” Makoto says. 

“And it’s getting worse and worse because there’s 

salt intrusion from the ocean. Water prices are 

huge, and our water is sometimes four times more 

expensive than in other places.” 

Additional concerns come with managing new 

state labor regulations. “Farm workers used to be 

overtime exempt in California, and that’s about 

to end. So they’ll get paid time and a half for 

overtime,” says Makoto. “A big farm can switch 

farm workers between farms to work around this, 

but something small like this, where everyone 

requires specialized knowledge and it’s a yearround 

operation, it’s really going to hurt small 

farms.” 

Makoto refers to the farm’s employees with 

respect, noting that many of the seasonal migrant 

farmers from Oaxaca have worked the farm for 30 

years, and some of their fathers were even there 

before them. The specialized knowledge doesn’t 

end in the field, however: Some of the familiar 

faces at the farm stand have been answering 

question and sharing recommendations on how to 

eat the unique heirlooms and varietals for decades. 

Preserving this level of expertise is fundamental 

to the farm’s success as the number of fruits and 

vegetables cultivated every year is staggering. 

“I think we grow maybe 60 types of fruits and 

vegetables. That being said, of the types of 

vegetables, this year we have 150 varieties of 

tomatoes, five different varieties of strawberries, 30 

varieties of squash, and 25 micro[green] varieties,” 

says Makoto. 

Additionally, the farm keeps on top of culinary 

trends with newly developed crops. “Every year, 

there’s at least three new things. This year, the hot 

thing is hot peppers that have been bred so they 

have no heat. You get all the flavor of them but 

they are really good for aguachiles or if you are 

trying to control the spiciness of your salsa. They’re 

cool. There’s the Habanada, it’s like the habanero 

without the heat, and the Trinidad Perfume that’s 

like the Trinidad Scorpion. We also have the 

peach-colored raspberries that are new this year, 

and we brought back the Alpine berries that we 

haven’t had in like 15 years,” explains Makoto. The 

proficiency from the devoted staff is not only key 

to cultivation, but also in informing consumers— 

from acclaimed restaurants to the curious passerby. 

They’re introducing beehives to the fields, 

and will continue offering special events at 

the Vegetable Shop (in the past they’ve had 

cookbook signings with notable chefs like Yotam 

Ottolenghi, Jacques Pépin, and Sean Brock). 

They also sell curated specialty items, baked 

goods from Wayfarer Bread in Bird Rock, and 

the newer offering of Cafe Nōjō cold brewed 

or hot coffee brewed with exclusive beans from 

Manzanita Coffee Roasters. It’s all enough to keep 

people lined up six days a week. “We have loyal 

customers, and they want us to exist,” Makoto 

says. 

Tom, who says he’s done enough media this 

year and doesn’t believe in advertising, websites, 

or social media, graces the Vegetable Shop in our 

presence long enough to confirm that we have 

sweet potatoes, pumpkins and hard squashes, 

lettuces, greens, broccoli, cauliflower, and 

cucumbers to look forward to this season. 

I ask Makoto what he wants people to know 

about the farm. “It’s a philosophy that I’ve learned 

from my parents: If you’re doing something to get 

rich, you’re doing something for the wrong reason. 

If your primary incentive is to make money, you’re 

going to cut corners,” he shares. 

Such ideology is an example of the quiet and 

humble passion that keeps the Chino Family Farm 

thriving. It’s a difference that “hopefully you can 

taste,” Makoto says. s 

» chinofamilyfarm.com 



| FEATURE 

Tasting 

Notes 

BY PAUL HORMICK 

PHOTOGRAPHS BY HARRISON LINSEY 

AND REBECCA MATAYOSHI 

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In the shade of a magnolia tree, 

just as the first course is served—a peach and brie vol-au-vent—the 

enchanting strains of a quartet makes its way to the tables and diners. The 

mid-20th-century bassoon piece is lively and fun, and the same can be said of 

the pastry: A finger food that is savory and tart at the same time. This is Dually 

Noted, synergizing music and dining into a new experience. 

Rebecca Matayoshi established Dually Noted three years ago as a way to 

create a dining experience in which all the courses are prepared to perfectly 

complement the music of the evening. “I like food, and I love music,” she says. 

“This was a way that I could engage my passions.” 

To create a Dually Noted event, Matayoshi, a violist with the Hawaii 

Symphony and an acting section violist with the San Diego Symphony, works 

with a classical musician who chooses a musical program. The music is then 

presented to a chef, who creates a meal to reflect the feeling and mood of the 

pieces chosen for the evening. 

This evening, during the main course, the music is for bassoon and 

prerecorded tape, a piece quite modern and worthy of serious listening. 

The music zigs and zags, and so does the food. The chef, Yara Lamers, says, 

“Tonight’s theme is American Summer, so I chose something very American: 

chicken and gravy. But there were twists and turns with the music, so I threw 

in some twists and turns with the food. I thought, ‘How can I make you feel a 

surprise with the food?’ I wanted a familiar American feel, but a new America 

as well.” 

Matayoshi emphasizes the creativity of each Dually Noted event. “A chef 

may train for years, going to culinary school, working as a sous chef, and wind 

up working in a restaurant where the menu is already set. Musicians train for 

years, go to conservatory, and as symphony players don’t choose what they 

play. This is a chance for musicians to choose the music that they play. And it’s 

similar for the chefs that we work with.” 

Dually Noted occurs on a Monday every other month in an intimate house 

concert setting. Tickets are also available for those who want to listen to the 

music without having dinner. The atmosphere is casual and comfortable: 

Tonight there are plenty of cargo pants and Hawaiian shirts, and no high heels. 

Matayoshi takes all of the photos used on the website for Dually Noted, as 

photography is another one of her passions. The Chicago native knew that she 

wanted to become a musician when she performed a concerto with her youth 

orchestra and realized the power that music has to move people. “After the 

performance, some people told me that they cried,” she says. She landed her 

first job with an orchestra performing in Osaka, Japan. “The experience helped 

to show me who I was,” she says. “Here, I’m seen as Asian. There, I was seen as 

an American.” 

Matayoshi says that folks can expect more than great food and music if they 

attend a Dually Noted event: “They will be immersed in a unique social and 

sensory experience, meeting people they may have never crossed paths with 

and absorbing music and food at the highest level. Whether they are familiar 

with the music and food is less relevant, it’s the manner of presentation that 

makes it special and memorable.” s 

» duallynoted.org 


FEATURE | 

| FEATURE 

TOP TO BOTTOM: 

PRISSANA “FERN” TRAN; 

NINO CAMILO; KAZUHIRO 

FUNATO AND TAKERU 

FURUYA; TONY NGUYEN 

ASIAN-ISH 

Bowls of rice porridge 

spark animated discussion about the comforting 

versions that span East Asian cultures. It’s called 

congee in China, dakjuk in Korea, and on this 

particular morning, chef-partner Prissana ‘Fern’ 

Tran presents a version that’s made its way to 

the menu at The Florence in Sabre Springs. 

Filled with chicken broth, ginger, a sous vide 

egg, chicken meatball, scallions, spicy chile oil, 

and cilantro, it’s an elevated version of what 

Tran grew up eating from street vendors in 

Thailand. The porridge transports everyone 

around the table back to early food memories. 

A diverse group of San Diego’s chefs and food 

influencers including Hawaiian Fresh Seafood 

ambassador Nino Camilo, Kazuhiro Funato 

and Takeru Furuya from UMI Restaurant, 

Tony Nguyen of Supernatural Sandwiches, and 

Tran have gathered to discuss Asian cuisine and 

culture in San Diego. 

Orange chicken and California rolls are 

easily recognized as “Asian cuisine,” but they 

offer little resemblance to traditional fare. It’s 

easy to disregard such hybridized dishes, and 

these examples show the impacts Asian cuisine 

has had in shaping the new American palate. 

Without the spices, ideas, and techniques that 

immigrated to the United States with previous 

generations, dishes and flavors that we’ve come 

to crave would be far less accessible, interesting, 

and diverse. 

Asians came to San Diego for different 

reasons, some families fleeing war and poverty 

across the world’s largest ocean. According to 

Elsa Sevilla at the San Diego History Center, 

Asian immigration in San Diego started in 

the 1880s. Immigrants brought very little 

or nothing at all and faced many hardships. 

“They became accomplished in San Diego’s 

fishing, farming, and other industries with the 

economic boom of the 1880s. Local businesses 

and housing markets were rapidly growing, and 

the transcontinental railroad in National City 

needed workers to lay thousands of miles of 

track,” Sevilla explains. 

Filipino students came to San Diego State 

University under an education program in the 

early 1900s. Some stayed and took jobs on 

local farms or worked in downtown restaurants 

as busboys and cooks, but they were restricted 

to live and work in specific areas on Market 

Street and in southeastern San Diego. Japan’s 

Meiji Restoration during the 1850s forced 

thousands to first migrate to Hawaii to work on 

pineapple plantations, followed by a migration 

to California after Hawaii became part of the 

US in 1898. In 1905, nearly 1,000 Koreans 

left their country for Mexico under a four-year 

program to work on haciendas. Some of their 

descendants made their way to Tijuana and San 

Diego, creating a distinctly Mexican-Korean- 

American culture. 

For second-generation Asian Americans, the 

dishes and comfort foods of childhood are often 

different than those of their parents who grew 

up in another country. Nguyen was born and 

raised in San Diego to parents who immigrated 

BY MICHELLE STANSBURY 

PHOTOGRAPHS BY JAMES TRAN 

to the US from Vietnam in the first wave of 

refugees after the war. His parents met stateside 

while staying in a temporary refugee settlement 

at Camp Pendleton, and were proud to raise 

Nguyen on American food. “My parents tried 

to give me the American experience by making 

me home-cooked meals like meatloaf, lasagna, 

and other American fare. They also took me 

to a lot of American restaurants and fast food 

joints. The food I cook and eat reflects both 

identities in some ways, but for the most part 

my cooking is based on my experiences trying 

other cuisines like Chinese, Japanese, Korean, 

Laotian, and Thai. This is reflected through 

the ingredients on my menu and creations,” 

Nguyen says. 

Nguyen has gained success by introducing 

Asian flavors to American staples at 

Supernatural Sandwiches. Take, for example, 

the Kaiju sandwich, which turns the American 

lobster roll on its head by stuffing it with 

Cantonese-style lobster and serving it with 

togarashi shrimp chips. Nguyen shares how 

he gets his ideas: “I like going to all the Asian 

markets. I like walking down all the aisles 

and looking at every single ingredient. It gets 

my creative juices flowing. It all inspires me. 

Asian food is about depth of flavor—a little bit 

of acid, sweet, sour, and bitterness. So many 

complexities open your palate. There are so 

many levels of flavor.” 

Tran shares platters of chicken wings 

smothered in a zesty sauce infused with a 

combination of Korean- and Thai-inspired 

flavors, alongside bowls of kimchi fried rice. “I 

don’t believe Asian food in America needs to be 

restricted to being specialized. It’s a free country, 

do what inspires you,” she explains with a smile. 

Camilo casts the concept of fusion in a 

new light, saying that authenticity is about 

understanding the history of a cuisine 

and learning about its evolution. Modern 

interpretations of traditional dishes can 

be incredible, but creativity comes from 

understanding their provenance. Camilo 

provides an example: “Within Filipino cuisine, 

the history of the culture and the influences in 

the Philippines [comes from] Spanish, Mexican, 

Chinese, and Muslim [cultures]. For standout 

dishes that come from actual restaurants, try 

the pig ear sisig from chef DJ Tangalin at Gaya 

Gaya. SNOICE also does a great job of serving 

halo-halo, a traditional dessert served in a shop 

with modern-style branding.” 

Reflecting back on how much Asian cuisine 

has changed since he was a child, Camilo 

describes Convoy Street as trendy. "Growing 

up, we would go take grandma shopping, and 

it was always on Convoy or at Vien Dong. 

Now, everyone thinks those places are cool! 

And I don’t have to be ashamed to put kimchi 

on the table anymore, everyone wants kimchi 

now. Even my gas station in Cardiff carries 

Kikkoman soy sauce.” 

Camilo shares that since Filipino food hasn’t 

reached a cult following in San Diego (yet), he 

sees the evolution most clearly represented in 

the poke bowl trend he’s helped to promote. “I 

feel that for some poke shop owners, their first 

experience of a poke bowl was not in Hawaii, 

it was in California—or maybe elsewhere. 

So now they are thinking that is poke.” The 

problem is not adapting poke to San Diego 

produce or tastes, it’s when a cultural food 

trend accelerates so quickly that purveyors 

who lack ties to the cuisine appropriate a dish 

without understanding the historical identity 

of the flavors, the components, and the cultural 

experience of consuming the dish. 

For Funato, preserving and presenting 

authenticity renews focus. At UMI, the physical 

mastery of techniques is just as important 

as the mental understanding of a cuisine. In 

Japan, routine kitchen tasks like making rice or 

cutting fish are elevated to an art form. Chefs 

often spend years mastering the craft of these 

essential components of Japanese cuisine before 

beginning to innovate. 

Although San Diego has an incredible 

selection of local fresh fish, Funato only serves 

fish that is prepared ikejime. He has not been 

able to find fish processed at a quality to his 

liking locally, so Funato imports the fish from 

Japan, where ikejime is executed with such 

attention to detail as to not allow heat from 

hands to warm the fish. The live fish is placed 

on a sponge mat to keep the fish calm, pH 

levels are kept balanced, and, most notably, a 

steel spike is quickly and humanely inserted 

into the brain and spinal cord, producing 

improved fillets with longer shelf life and a 

brilliant umami flavor that sets it apart. 

While some Japanese restaurants serve miso 

soup without much attention, UMI prepares 

it with great care. Funato shares, “When we 

make miso soup, first we make dashi soup to 

make umami and then put miso after. This is 

the traditional way to make miso soup. There 

is so much time spent on each menu item. For 

example, we have a menu item called sliced 

pork fillet that takes us almost 30 hours to 

make. This item looks simple, but there is so 

much time we put into it, and love too.” 

In order to keep tradition alive at UMI, 

Funato brought in head chef Furuya, also from 

Tokyo, to lead an all-Japanese kitchen staff. 

Furuya’s family, still in Japan, manufacturers the 

ramen noodles that they use at UMI. “All of us 

in the kitchen grew up with Japanese food and 

culture, which is hard to learn. We want to keep 

real authentic Japanese foods alive in North 

County and hopefully educate about what real 

authentic Japanese foods are.” 

Authenticity, then, isn’t so much about 

traditional interpretations of dishes, but more 

so about maintaining a respect for the cuisine 

that transcends trends. Chefs get inspiration 

from their families, upbringing, and memories 

of childhood dishes, and make them a part of 

the San Diego foodscape. Each dish shares the 

story of who they are, influences the regional 

culinary journey, inspires us to learn about 

tradition, seek out richer flavors, and enrich our 

culture. s 



| FRIENDS WITH BENEFITS 

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An Officer and a Director 

BY BETH DEMMON 

PHOTOGRAPHS BY JAMES TRAN 

According to Vince Hall, CEO of Feeding San Diego, our city doesn’t have a 

food shortage problem. That’s because 40% of the food in the county gets 

thrown away every day, which is “more than enough to solve the problem of 

hunger,” says Hall. Instead, “We have a food distribution problem,” Hall says. 

Feeding San Diego is the county’s leading hunger relief agency that works 

to alleviate food insecurity in the region by rescuing food from over 500 

locations. They then redistribute it—up to 85% of which is fresh, healthy 

produce—to key places where food insecurity is most prominent. 

Over 400,000 people in San Diego County alone are classified as “food 

insecure,” which is defined as having a lack of available financial resources for 

food on a regular or sporadic basis. But there’s a difference between a feeling of 

hunger and the long-term implications of food insecurity, a point that Hall is 

quick to identify. 

“No one is just hungry,” says Hall. “Hunger is always accompanied by other 

economic challenges.” 

When the deadly Hepatitis A outbreak that claimed 20 lives in San Diego 

spread through San Diego’s homeless population in 2017, thousands of people 

already struggling with lack of housing, healthcare, and other social services 

found themselves in an especially vulnerable situation. That’s when Feeding 

San Diego teamed up with Lucky Duck Foundation to provide easier access to 

resources. 

“It is a privilege to work with an organization that prides itself on 

maximizing resources, teamwork, and helping those in need,” says Drew 

Moser, executive director at Lucky Duck Foundation. Moser immediately saw 

the benefit of joining forces with a logistics operation that harbored a similar 

capacity for empathy. By leveraging Feeding San Diego’s already-established 

distribution network, Lucky Duck is now better able to give support to those 

most affected by economic challenges. 

Both Moser and Hall lament that the conversations around San Diego’s 

homeless population (which Hall calls a “humanitarian crisis”) tend to get 

caught up in the debate about affordable housing. Moser hopes that by 

partnering with more rescue programs like Feeding San Diego, they’ll be able 

to demonstrate moral and financial value to policymakers when it comes to 

addressing homelessness. 

“There is a critical need for affordable housing and temporary shelter beds 

in our region. By increasing strategic partnerships through some of the rescue 

programs that Feeding San Diego offers, significant savings have been realized. 

Yet, we believe there is still much room to grow and savings to be realized, 

which is something we focus on daily,” says Moser. 

Like Moser, Hall is glad to have found a like-minded group to help tackle 



FRIENDS WITH BENEFITS | 

the most immediate needs San Diegans without housing face every day. 

“What I admire about Dan [Shea, on the board of directors of Lucky Duck 

Foundation] and the rest of the crew at Lucky Duck is the ability to not see 

it as a choice between building housing and providing shelter, but as a moral 

imperative that we do both,” says Hall. 

By joining up with Feeding San Diego, Moser says that they’ve been able 

to distribute over 1,500 community care kits so far, which are backpacks filled 

with “items such as hygiene kits, sweatshirts, sweatpants, socks, stocking caps, 

shower shoes, water and snacks, and other necessities.” 

Despite the progress they’ve made together, Hall admits it can seem like 

they are up against overwhelming odds. With the help of Lucky Duck 

Foundation, he hopes to remove some of the stigma behind these issues. 

“The reality is that these people can be helped,” says Hall. “What I love 

about organizations like Lucky Duck Foundation is that there’s an underlying 

respect for the inherent humanity of every human being, and that everybody is 

entitled to be treated with dignity and respect.” s 

LOCAL FISH FROM 

LOCAL FISHERMEN 

Fresh Local Seafood on 

the docks in Point Loma 

1403 Scott Street, 

San Diego 

619-222-8787 

www.mitchsseafood.com 

HOW CAN YOU HELP? 

DONATE MONEY 

DONATE TIME 

DONATE FOOD AND CLOTHING 

ATTEND FUNDRAISING EVENTS 

WRITE TO POLITICAL LEADERS 

BECOME ADVOCATES IN YOUR COMMUNITY 

FOLLOW LUCKY DUCK FOUNDATION AND 

FEEDING SAN DIEGO ON SOCIAL MEDIA AND 

SIGN UP FOR THEIR EMAIL NEWSLETTERS 



STAYCATION | 

| STAYCATION 

Island 

Escape 

STORY AND 

PHOTOGRAPHS 

BY OLIVIA HAYO 

T 

he bridge connecting San Diego to Coronado is 

only two miles long, but once you’re on the pristine 

island it feels like you’ve traveled much further. Travel a few 

miles down Orange Avenue to find the historic Hotel Del 

Coronado. The 131-year-old icon that began as a modern 

marvel of its time now lives on as a reminder of the past, 

but that’s not to say it isn’t thinking about the future. 

With enticing amenities, thoughtful dining additions, and 

property expansions in the works, there will always be a 

reason to return to The Del when you want to get away. 

Make a Stay of It 

The bright sun, sand, and exterior of the hotel are starkly 

contrasted inside by the dimly lit chandelier and dark wood 

paneling of the lobby. Victorian details, like the gold-caged 

elevator, are irresistible, and it isn’t hard to imagine why 

royalty, celebrities, and locals alike have aspired to stay at 

the property for more than a century. While the rooms are 

updated, they still embrace the hotel’s original character— 

and with more than 700 rooms on the property, each one 

has its own unique charm. 

Chill Out 

If you’re looking to be pampered, 

head to the Spa and Salon at The 

Del. Its infinity pool peering into 

the Pacific may be reason enough 

to book an appointment, but 

there’s still more inside if you need 

convincing. Separate lounges for 

men and women each offer a hot 

tub, steamroom, showers, and 

lockers, making it the perfect home 

base for the day. Treat yourself 

to a nourishing wildflower facial 

with organic botanicals, like the 

deeply aromatic Blueberry Detox 

Stimulation Masque. Looking for 

something even more chill? Try a 

CBD-infused massage, pedicure, 

or facial to take the edge off. Once 

you’re truly relaxed, hang by the 

pool or wander to the beach. 

Find Beachside Bliss 

The Del’s beachside options make 

it an obvious choice for visitors 

and locals year-round. Lounge 

in style on a shaded daybed or 

rent sand chairs and umbrellas to 

spend your beach day closer to the 

shoreline. You’ll find the Beach 

Shack a few steps away serving 

cocktails, beer, wine, and freshly 

made tacos. Why not embrace 

the island life and order a Double 

Sesh, a sweet-and-sour cocktail 

blended with ice and served in a 

fresh pineapple—perfect for two. 

Stroll a few steps more and you’ll 

find On the Rocks, The Del’s 

recently opened food truck and 

beverage trailer on the boardwalk. 

Choose walk-up or sit-down 

service and settle into a game of 

giant Jenga with a gourmet beach 

salad and side of Moroccan loaded 

fries. 

And Dinner with a View 

Serẽa is the property’s newest dining destination. 

Its white walls are softened with peach and blue 

accents that flow from the indoor dining room 

to the patio. Soft booths, a fireplace, and muted 

lighting invite you to stay a while. Executive chef 

Jojo Ruiz, a 2019 James Beard Foundation Smart 

Catch Leader, created Serẽa's Mediterraneaninspired 

menu to highlight local ingredients. 

Sustainable seafood sourcing is a priority at 

Serẽa, with fresh catch from Tuna Harbor 

Dockside Market, Catalina Offshore Products, 

and Baja California’s Pacifico Aquaculture 

appearing on the menu. Plus, the restaurant 

recently earned its Surfrider Ocean Friendly 

Restaurant certification. Select a few starters to 

share like the refreshing local halibut ceviche 

with coconut, lime, and chile, and beef carpaccio 

with manchego cheese, watercress pesto, and 20- 

year aged balsamic. Then step inside to choose 

a fish from the open seafood display before it’s 

wood-grilled and filleted tableside. 

This staycation is so dreamy, you'll be in danger 

of forgetting that San Diego is across the bay. 

LACE UP YOUR SKATES 

Head to The Del’s beachfront 

when it’s transformed into 

an ice skating rink benefiting 

Make-A-Wish San Diego 

from November 22, 2019 

through January 5, 2020. 

MORE TO LOOK 

FORWARD TO 

The Del is in the midst of a 

property-wide revitalization 

known as The Master Plan 

that will enhance and 

preserve its existing features 

while expanding its offerings. 

Look for 150 additional 

rooms, underground parking, 

a refreshed landscaped 

entry, and a state-of-theart 

conference room to be 

completed late 2021. 



PARTNER CONTENT | 

| PARTNER CONTENT 

NEIGHBORHOOD 

DINING GUIDE 

The Neighborhood Dining Guide celebrates 

locally owned restaurants passionate about 

local sourcing and the Ocean Friendly 

Restaurant (OFR) program created by 

Surfrider Foundation San Diego County, 

which incentivizes and recognizes eateries 

across the country that uphold specific 

environmentally friendly practices. Enjoy a 

delicious meal and make sure to tell them that 

Edible San Diego sent you! 

NORTH COUNTY 

A.R. VALENTIEN 

11480 North Torrey Pines Rd. 

La Jolla • 858-453-4420 

lodgetorreypines.com/ar-valentien 

The Torrey Pines Lodge’s signature restaurant, A.R. 

Valentien, highlights regional San Diego cuisine served in an 

elegant, timbered indoor-outdoor dining room overlooking 

the 18th hole of Torrey Pines Golf Course. Executive chef 

Jeff Jackson sources only the best local provisions, and the 

menu changes frequently based on seasonal fare available. 

The restaurant takes its name from a talented early- 

20th-century California artist whose works are exhibited 

throughout the restaurant. 

ESCOGELATO 

122 South Kalmia St. 

Escondido • 760-745-6500 

escogelato.com 

Located in the heart of Escondido, EscoGelato is made 

fresh daily using the highest quality ingredients and 

fresh fruit sourced from local farmers. The result is a 

luscious, super-creamy gelato that’s full of flavor. You 

will taste the difference. In addition to the main event, 

enjoy a nice selection of paninis, soups, salads, coffee, 

and tea. 

MISSION BEACH 

OCEANA COASTAL 

KITCHEN 

3999 Mission Blvd. 

San Diego • 858-539-8635 

catamaranresort.com/dining-entertainment/oceana-san-diego-restaurant 

Oceana Coastal Kitchen features chef-driven California 

cuisine and a modern, ocean-inspired design. Oceana 

offers bay-front dining at an iconic Pacific Beach hideaway. 

Executive chef Steven Riemer’s playful interpretations of 

classic dishes highlight the purity and flavors of California 

local produce and a commitment to sustainable ingredients. 

A cold bar with sushi options, small bites, and main dishes 

includes the freshest seafood available from the coast of Baja 

and the Pacific. 

SOULSHINE VEGAN CAFE 



soulshinemb.com 

At Soulshine Vegan Cafè, we value the innate connection 

between our community and our earth. By choosing 

a plant based and organic menu, we support the 

regeneration of marine life and restoration of our 

ecosystem. Stop by our location in the heart of Mission 

Beach and enjoy menu options highlighting locally 

sourced ingredients and healthy, feel-good fare. OFR 

POINT LOMA 

SOLARE 

2820 Roosevelt Rd. 


solarelounge.com 

Solare is an authentic Italian 

restaurant with a special focus on southern Italy and Sicily 

featuring a menu made with fresh ingredients selected 

daily. Blending modern and traditional tastes, the results 

are light and healthy dishes brimming with natural flavors. 

Complement your meal with one of 2,000 bottles of wine 

from the cellar or 30 wines by the glass. Solare is committed 

to serving the cuisine of today, created with all the love 

and attention to detail from generations past. 

MITCH’S SEAFOOD 

1403 Scott St. 


mitchsseafood.com 

Established in 2008 by three 

families with a long history of 

fishing in the Point Loma area of San Diego, Mitch’s 

Seafood specializes in fresh seafood from the waters off San 

Diego. Located on San Diego’s working waterfront with a 

view of the fishing fleet, the restaurant focuses on simply 

prepared, California-style seafood and offers a selection 

of craft beer and wine sourced from local San Diego and 

California purveyors. 

CENTRAL 

WILD THYME CATERING 

7163 Construction Ct. Suite B 


thewildthymecompany.com 

With an innovative and fresh approach 

to catering, The Wild Thyme Company raises 

the bar for off-premise catering in San Diego. They have 

an extensive and diverse epicurean background within 

their culinary management team and appreciate any opportunity 

to research and prepare various types of cuisine 

across the board. The Wild Thyme Company was founded 

on Mediterranean and Coastal California fare, giving their 

menus a fresh, farm-to-table feel. 

NORTH PARK / KENSINGTON 

TIGER!TIGER! TAVERN 

3025 El Cajon Blvd. 


tigertigertavern.blogspot.com 

The atmosphere at Tiger!Tiger! is 

casual and cool with an urban vibe. 

From its signature wood-fired oven 

in the dining room comes roasted 

oysters and well-made sandwiches. 

The seating is communal and the beer list is lengthy. A 

chalkboard features the wide variety of brews, complete 

with craft descriptions and alcohol content. The 60-ounce 

pitcher for $16 is a major deal. OFR 

BLIND LADY ALE 

HOUSE 

3416 Adams Ave. 


blindlady.blogspot.com 

Nothing goes together better than 

a pint and a slice. Blind Lady 

excels at both. The pizza offerings 

range from the classic margherita 

to creative options like the house chorizo with poblano 

chiles, fontina, epazote, and cotija. While the pizza is the 

headliner, expect a variety of brewpub snacks like Belgian 

frites and spicy beer nuts. OFR 

POINTS EAST 

GARDEN KITCHEN 

4204 Rolando Blvd. 


gardenkitchensd.com 

Located in the San Diego 

neighborhood of Rolando, this 

healthy farm-to-table restaurant 

satisfies all tastes, from vegan to vegetarian to meat 

lovers. All meals are served outside on a lovely covered 

patio with a casual, dog-friendly atmosphere. The menu 

changes regularly because each day it’s crafted from 

scratch using local, farm-fresh ingredients. Their cooking 

style reflects a love of all flavors, colors, cuisines, and 

cultures. 

TECATE, MEXICO 

LA COCINA QUE CANTA 

Cooking School at Rancho La Puerta 

rancholapuerta.com/the-ranch/la-cocina-que-canta 

Set in the heart of Rancho La Puerta’s six-acre farm, La 

Cocina Que Canta (The Kitchen That Sings) celebrates 

the magical results of cooking with just-picked organic 

ingredients. The colors, aromas, and tastes that emanate 

from La Cocina are nothing short of amazing. Ranch 

guests can join three cooking classes a week hosted by 

internationally renowned guest chefs and cookbook 

authors. Check Rancho La Puerta’s events calendar for 

details. 

PHOTO COURTESY SOULSHINE VEGAN CAFE 

MADE IN 

SAN DIEGO 

This guide features diverse San Diego County 

companies that produce or sell specialty 

foods, wellness products, and lifestyle services 

with artisanal quality, integrity, creativity, and 

innovation. Look for discount codes offered 

exclusively for Edible San Diego readers and 

support these passionate local business owners 

and makers. 

BOOTSTRAP KOMBUCHA 

4085 Pacific Hwy. #105B 


bootstrapkombucha.com 

Bootstrap Kombucha was founded in the 

Point Loma area in 2015 to provide the city 

of San Diego with an authentic craft kombucha 

brewed using traditional methods. No 

syrups, no artificial flavors, no added sugars, no shortcuts….Bootstrap 

Kombucha uses only high quality real organic ingredients to craft a truly 

superior product that is perfectly balanced, crisp, clean, and refreshing. 

CHARLIE AND ECHO 

8680 Miralani Dr. #113 


charlieandecho.com 

We’re an urban winery in San Diego producing creative, craft wine – 

mostly sparkling—from local vineyards. We use natural fermentation 

and minimal intervention. We’re small, independent, innovative, and care 

about everything we make. 

CHEF JENN COOKS 

jenn@chefjenncooks.com 

858-212-9054 

chefjenncooks.com 

Chef Jenn, owner and executive 

chef of Chef Jenn Cooks is an 

engaging speaker and a talented personal chef. She crafts dinner parties, 

retreats and cooking classes using ingredients from local farms and 

businesses. Chef Jenn specializes in small- and medium-sized parties, 

creating delicious menus for any dietary needs. 

CLAY AND CRAFT 

810 N. Coast Hwy. 101 

Encinitas 

clayandcraft.com 

CLAY + CRAFT is on a mission to 

celebrate the handmade, encourage 

creativity, and champion modern 

artisan culture. Visit the part studio / part store to shop the collection of 

modern ceramics, handcrafted by owner Nicole Novena. Or, enjoy a dose 

of creative self care. Take a turn at the wheel and play with clay. 

COCONUT CULTURE 

getcoconutculture.com 

Coconut Culture yogurt is a plant-based 

yogurt that is good for your gut and good 

for your soul. That’s because we use 

no dairy, no gums, no added sugars, no 

preservatives, nothing artificial! Instead 

you’ll get tummy-friendly probiotics, 

healthy fats from coconuts, and pure 

creamy deliciousness. 

CORDIAL ORGANICS 

hello@cordialorganics.com 

cordialorganics.com 

We are a San Diego company that 

makes small-batch, handcrafted beauty and wellness products infused 

with the power of CBD. Edible readers will especially enjoy our awardwinning 

bitters. Receive 15% off with the coupon code EDIBLE15 at 

checkout and feel the difference CBD can make in your life. 

DEXTER’S DELI 

2508 El Camino Real #B-2 

Carlsbad • 760-720-7507 

dextersdeli.com 

Neighborhood Natural pet store. Helping pet parents think outside the 

bag with the best in local, natural, high-quality foods, treats, toys and 

supplements for both dogs + cats. For more than 20 years, we have 

helped make little miracles happen by helping pets thrive. 

DRIANA FOODS 

drianafoods.com 

Inspired by the flavors of Spain, Driana Foods 

created a cooking paste called Mojos, or 

“sofrito,” that can be used to add depth and 

flavor to your cooking. It's vegan, gluten-free, 

and handcrafted with vegetables from local 

farmers. Use in soups and stews, or toss on roasted veggies, pastas, 

and more. Let our cooking pastes be your paintbrushes to create your 

own unique dishes and ease your daily cooking. To learn more and 

get delicious recipes, visit our website and follow us on Instagram @ 

drianafoods and on Facebook @drianafoods. 

GYPSY CRUMBS 

951-970-0448 

gypsycrumbs.com 

@gypsycrumbs 

A handcrafted line of raw, plant-based 

vegan desserts that are free of gluten, 

dairy, soy, and refined sugars. We’re 

committed to using ingredients that 

are organic, nutrient dense, and locally sourced that nourish and fuel 

our bodies. Focusing on delicious and wholesome goodness, we’re on 

a mission to change the way people think about (and crave) healthy 

desserts. 

KASSI 

GRUNDER 

JEWELRY 

kassigrunder.com 

High vibration jewelry to 

align you with your highest 

purpose. Handmade with 

intention for courageous seekers, visionaries, and bringers of light. What’s 

to love: There’s something for every jewelry lover, ranging from minimalist 

and super dainty to bold and dramatic. Free domestic shipping with 

code EDIBLE. 

KEYS CREEK 

LAVENDER FARM 

kclfarm.com 

Keys Creek Lavender Farm 

is San Diego's only USDA 

certified organic lavender farm. Nestled in the foothills of a beautiful 

serene valley, we are 40 minutes from downtown San Diego. Enjoy a 

countryside getaway in our Airbnb or host your next event here. Our 

lavender products are handcrafted with organic essential oil and made 

here at the farm. 

LĒNUS HANDCRAFTED 

619-200-4266 

shoplenus.com 

LĒNUS Handcrafted is a local skincare 

company where original formulas are 

blended by hand in fresh batches. It was 

established in 2014 in San Diego, by a former model, designer, and mom 

with a lifelong passion for natural living. This exclusive botanical skincare 

is available online directly from the maker. 

NORTH COUNTY OLIVE 

OILS 

155 Quail Gardens Dr. 

Encinitas • 760-518-5161 

northcountyoliveoil.com 

Offering 100% California-grown extra-virgin 

olive oils, fresh balsamic vinegar, and local 

artisan goods. Visit the storefront for a 

complimentary tasting, create a holiday gift set, or an olive oil class inside 

Sunshine Gardens, Encinitas. Find us at the Leucadia and Rancho Santa 

Fe farmers' markets. 

THE POPULIST 

760-707-7580 

The Populist handcrafts delicious vegan 

popsicles from the best organic produce in 

San Diego. Grab one at the Leucadia farmers' 

market or call us to order for your next event! 

Follow us on Instagram @populistpops. 

THE PRIMITIVE WAFFLE 

760-587-7967 

theprimitivewaffle.com 

The Primitive Waffle, Inc. specializes in grain-free 

and vegan wholefood waffles that are so versatile, 

you can eat them at every meal. You will enjoy our 

amazingly delicious waffles as if you have made them right in your own 

home. Our waffles are YOUR waffles. Enjoy! 

QUANTUM MICROGREENS 

farmer@quantummicrogreens.com 

619-488-2167 

quantummicrogreens.com 

We grow our Microgreens outside with help from 

the San Diego sun, in a soil mix…naturally. The 

soil mix is coconut coir with seaweed extract and 

perlite or vermiculite. We specialize in living trays, this way you have a 

supreme product with ideal nutrition, optimum flavor, and longer lasting 

freshness. 

SANA’S KITCHEN 

619-880-7262 • sanaskitchen.com 

At Sana’s Kitchen our primary goal is to have 

100% plant-based, organic, kosher, nutritious 

products with minimal or no processing, no 

preservatives, chemicals, or additives of any kind. 

Additionally, in our fast-paced society we need 

foods that quickly and simply provide the nutrients we deserve. 

SUGA 

Suga.yoga 

Encinitas company Suga 

makes the world’s first 

recycled yoga mat. But get 

this—it’s made entirely out of 

recycled wetsuits. Suga reengineered the yoga mat to grip better and 

perform better, while solving a pressing environmental problem—how to 

recycle non-biodegradable neoprene surfing wetsuits. 

THE LOOSE LEAF 

looseleafblends.com 

@TheLooseLeafTea 

Herbal Blends | Community Driven ~ 

Always using the finest organic, fair-trade 

certified ingredients, we know exactly 

what goes into our blends—and you know exactly what goes into your 

body. Sourcing the best ingredients, empowering our customer through 

knowledge, and cultivating a community is the blend that makes us The 

Loose Leaf. 

TREEHOUSE KITCHEN 

treehousekitchen.com 

Come enjoy the Treehouse Kitchen 

Creative Cooking experience! Join us in 

our unique and awe-inspiring modernindustrial 

kitchen and workspace for 

everything from World Cuisine Cooking Workshops to life-balancing yoga 

classes. Check out our schedule on our website and sign up for a class 

today. Use promo code ESD for 20% off! 



Monday 

Escondido—Welk Resort √† 

8860 Lawrence Welk Dr. 

3–7pm, year-round 

760-651-3630 

Tuesday 

Coronado √ 

1st St. & B Ave., Ferry 

Landing 

2:30–6pm 

760-741-3763 

Escondido √* 

262 East Grand Ave. 

2:30–7pm (2:30–6pm Oct to 

May) 

760-480-4101 

Mira Mesa √* 

10510 Reagan Rd. 

2:30–7pm (3–6pm fall-winter) 

858-272-7054 

Otay Ranch—Chula Vista √ 

2015 Birch Rd. and Eastlake 

Blvd. 

4–8pm 

619-279-0032 

Pacific Beach Tuesday √† 

Bayard & Garnet 

2–7pm 

619-233-3901 

People’s Produce Night 

Market √ 

5010 Market St. 

5–8pm 

619-813-9148 

San Marcos NEW! √ 

1035 La Bonita Dr. 

3–7pm 

858-272-7054 

UCSD Town Square √ 

UCSD Campus, Town Square 

10am–2pm, Sept to June 

858-534-4248 

Vail Headquarters √* 

32115 Temecula Pkwy. 

9am–1pm 

760-728-7343 

Wednesday 

Little Italy Wednesday √*† 

501 W. Date St. 

9am–1pm 

619-233-3901 

Ocean Beach √ 

4900 block of Newport Ave. 

4–8pm 

619-279-0032 

Santee *† 

Carlton Hills Blvd. & Mast Blvd. 

3–7pm (2:30–6:30pm winter) 

619-449-8427 

State Street in Carlsbad Village √ 

State St. & Carlsbad Village Dr. 

3–7pm (3–6pm fall-winter) 

858-272-7054 

Temecula—Promenade √* 

40820 Winchester Rd. by Macy’s 

9am–1pm 

760-728-7343 

Thursday 

Lemon Grove √* 

2885 Lemon Grove Ave. 

3–7pm 

619-813-9148 

Linda Vista √*† 

6939 Linda Vista Rd. 

3–7pm (2–6pm winter) 

760-504-4363 

North Park Thursday √*† 

2900 North Park Way 

3–7:30pm 

619-550-7180 

Oceanside Morning √* 

Pier View Way & Coast Hwy. 101 

9am–1pm 

760-791-3241 

Rancho Bernardo 

16535 Via Esprillo 

11am–1:30pm 

619-279-0032 

Friday 

Borrego Springs √ 

700 Palm Canyon Dr. 

7am–noon, Oct to Apr 

760-767-5555 

Horton Plaza Lunch Market 

225 Broadway Circle 

11am–2pm 

619-795-3363 

Imperial Beach √*† 

10 Evergreen Ave. 

2–7pm (2–6pm winter) 

info@imperialbeachfarmersmarket. 

org 

La Mesa Village √* 

La Mesa Blvd. btwn Palm & 4th St. 

3–7pm, year-round 

619-795-3363 

LOCAL 

MARKETS 

Bernardo Winery √ 

13330 Paseo del Verano Norte 

9am–1pm 

760-500-1709 

Saturday 

City Heights √*†! 

Wightman St. btwn Fairmount & 

43rd St. 

9am–1pm 

760-504-4363 

Del Mar √ 

1050 Camino Del Mar 

1–4pm 

858-465-0013 

Little Italy Mercato √† 

600 W. Date St. 

8am–2pm 

619-233-3901 

Pacific Beach √ 


8am–noon 

760-741-3763 

Poway √* 

14134 Midland Rd. 

8am–1pm 

619-249-9395 

Rancho Penasquitos 

9400 Fairgrove Ln. 

9am–1pm 

858-484-8788 

Temecula—Old Town √* 

Sixth & Front St. 

Old Town 

8am–12:30pm 

760-728-7343 

Tuna Harbor Dockside Market 

879 West Harbor Dr. 

Port of San Diego 

8am–1:00pm 

Vista √*† 

325 Melrose Dr. 

8am–12pm 

760-945-7425 

Sunday 

Hillcrest √* 

3960 Normal & Lincoln Sts. 

9am–2pm 

619-237-1632 

La Jolla Open Aire √ 

Girard Ave. & Genter 

9am–1:00pm 

858-454-1699 

Leucadia √* 

185 Union St. & Vulcan St. 

10am–2pm 

858-272-7054 

Murrieta √* 

Village Walk Plaza 

I-15, exit west on Calif. Oaks & 

Kalmia 

9am–1pm 

760-728-7343 

North San Diego / Sikes Adobe 

√† 

12655 Sunset Dr., Escondido 

10:30am–3:30pm 

858-735-5311 

Rancho Santa Fe Del Rayo 

Village √ 

16077 San Dieguito Rd. 

9:30am–2pm 

619-743-4263 

Santa Ysabel √ 

21887 Washington St. 

Noon–4pm 

760-782-9202 

Solana Beach √ 

410 South Cedros Ave. 

Noon–4pm 

858-755-0444 

* Market vendors accept WIC 

(Women, Infants, Children) 

Farmers’ Market checks. 

† Market vendors accept EBT 

(Electronic Benefit Transfer). 

! Market vendors accept WIC Fruit 

and Vegetable checks. 

√ Indicates markets certified 

by the San Diego County 

Agriculture Commissioner, 

ensuring that the produce is 

grown by the seller or another 

certified farmer in California, 

and meets all state quality 

standards. Temecula markets 

and the Murrieta market are 

certified by the Riverside County 

Agricultural Commissioner. 

Visit ediblesandiego.com and click 

on “Resources” for more complete 

information and links to market 

websites. 

NOREEN KOMPANIK, CODY SMALL 

Check This Out 

BY NOREEN KOMPANIK 

EXPLORING SAN DIEGO’S 

CHINESE HISTORICAL MUSEUM 

From railroad building and gold 

mining to dominating the laundry 

industry, the Chinese community played 

a tremendous role in San Diego’s storied 

past. 

The San Diego Chinese Historical Museum, 

located in the heart of the Gaslamp Quarter, 

captures the essence of San Diego’s fascinating 

Chinese history. Its mission to collect, 

preserve, and display documents, artifacts, 

and photographs relevant to the Chinese 

and Chinese-American experience is well 

represented by its impressive exhibits. Displays 

include historical letters and photographs, 

archeological treasures of Old Chinatown, 

and scale models depicting the area’s heyday. 

Traditional Chinese carts and magnificent 

furnishings complement the cultural content. 

Relax in an impressive outdoor garden with 

waterfalls, and a meandering koi pond pays 

homage to the serenity and harmony of the 

Chinese garden. 

The colorful “DRAGON”exhibition 

currently on display until the Chinese New 

Year explores the symbolism behind the 

Chinese dragon. A myriad of historical artifacts 

celebrate the nobility, power, strength, and 

protection of this revered mythical creature. 

NOVEMBER 

San Diego Beer Week 

returns November 1–10 with 

hundreds of happenings 

honoring San Diego craft 

beer. Highlights include the 

Guild Fest on November 2 

and the Beer Garden at The 

Lodge at Torrey Pines on 

November 10. 

» sdbw.sdbeer.com 

Enjoy traditional, gourmet, 

and vegetarian tamales 

at the Escondido Tamale 

Festival on November 2 in 

Grape Day Park. 

» escondidotamalefestival.org 

The 20th annual San Diego 

Asian Film Festival takes 

place November 7-16. Enjoy 

170 films from 29 countries 

in 40 languages across the 

county. 

» sdaff.org/2019 

The San Diego Bay Wine 

& Food Festival returns 

November 10–17 with dozens 

of exciting events, including 

a culinary expedition to 

Baja hosted by chef Javier 

Plascencia on November 13 

and the Grand Tasting on the 

Embarcadero on November 

16. 

» sandiegowineclassic.com 

Slurp steaming bowls 

of ramen to your heart’s 

content at the San Diego 

Ramen Festival on 

November 14 at the Port 

Pavilion on the Broadway 

Pier. 

» sdramenfest.com 

Celebrate cycling and craft 

beer with a 15- or 30-mile 

bike ride complete with 

refreshments at Bikes and 

Beers on November 16. 

» sdbikecoalition.org 

Local craft distilleries will 

pour samples and shake up 

cocktails at the happening 

Distillers Guild Fest, 

November 16 at Liberty 

| LOCAL ATTRACTIONS 

In Season 

BY CHRISTINE DIONESE 

Originally hailing from Asia, 

Fuyu persimmons are in season and 

ripen in San Diego from September 

to December. Sink your teeth into 

the sunburst-colored skin to reach a 

complex flavor reminiscent of pear, 

stone fruit, cinnamon, and toasted 

coconut sugar. You’ll find fans of the fruit savoring Fuyus straight out of hand; unlike other persimmon 

varieties, this non-astringent fruit is best to enjoy when it’s still firm. Get creative by slicing it into a mixed 

green salad with goat cheese and pine nuts or sear it on the grill before dicing into a festive salsa. If you’re 

so inclined, Fuyus mix up well in cocktails and mocktails too. Have a vegan in your life who loves sweets? 

The overripe Fuyu’s gelatinous center is perfect blended with chia seeds for a vegan pudding. 

Plus, the Fuyu is as healthy as it is tasty: Plant phenols, flavonoids, antioxidants, and a significant fiber 

content make the persimmon wonderful heart-healthy and cancer-preventive food therapy. 

Events 

Station. The artisanal 

tasting event also features 

appetizers from San 

Diego restaurants and a live 

jazz ensemble. 

» sddistillersguildfest.org 

DECEMBER 

December Nights at Balboa 

Park brings festive holiday 

cheer, with music and dance 

performances, international 

eats, and free admission 

to select museums on 

December 6 and 7. 

» sandiego.gov/decembernights 

Get into the holiday spirit 

with cocktail samples and 

bites from 20 restaurants at 

Toast of the Gaslamp on 

December 14. 

» toastofgaslamp.com 

Find more events online at ediblesandiego.com/event-list. 



PREP | 

Bibingka 

Ube 

BY NINO CAMILO 

T 

he union of sweet rice and 

coconut milk in almost 

any form is my favorite. This 

Filipino dessert is one my 

family always makes for garage 

parties and holidays. My mom, 

known by everyone as Aunty 

Gles, is the best home chef I 

know, and this is her version 

with a hint of ube (purple 

sweet potato) added for color 

and flavor. 

Bibingka Ube 

SERVES 8–10 

Cooking spray 

1 banana leaf, washed and dried 

1 cup glutinous rice flour 

1 cup sugar 

2 ½ teaspoons baking powder 

¹⁄ 8 teaspoon salt 

1 cup coconut milk 

¼ cup whole milk 

3 tablespoons unsalted butter, 

melted 

3 large eggs 

¹⁄ ³ cup ube halaya (ube jam—can be 

found at Filipino markets such as 

Seafood City) 

3 tablespoons condensed milk 

Preheat oven to 350°. Grease a 

9-inch baking pan with cooking 

spray and line with banana leaf. Trim 

the edges of the leaf so that it hangs 

over the pan by only an inch or 2, 

then coat the leaf with more spray. 

In a large bowl, whisk together the 

rice flour, sugar, baking powder, and 

salt. 

In a medium bowl, beat together the 

coconut milk, whole milk, butter, and 

eggs until well combined. 

Slowly mix the wet ingredients into 

the dry ingredients, making sure they 

are well incorporated. 

Pour batter into prepared pan. Drop 

ube halaya by the teaspoonful onto 

the batter and then swirl with a 

butter knife, being careful not to rip 

the leaf on the bottom. 

Bake until a toothpick inserted into 

the center comes out clean, 50 to 

60 minutes. Let rest for about 5 

minutes before brushing the top 

with condensed milk. 

Cut into slices and serve warm or at 

room temperature. 

Visit 2020 Micro 

Roaster of the Year, 

Mostra Coffee, in 

Carmel Mountain 

and try the bibingka 

crème brûlée latte 

made with coconutinfused 

milk and a 

torched coconutsugar 

topping. 

JAMES TRAN

A family owned and operated fresh 

produce supplier, who continues to be 

a leader in service, product quality 

and technology. 

Take a tour 

7 Days A Week 

8 am to 5 pm 

https://sprod.co/tour 

4 ediblesandiego.com

Edible San Diego Special Edition: Feasts from the East Issue #56

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