Virtual Issue
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Film’s Cool
Movies and cocktails—that’s the ticketThe adults-only theaters at Cinépolis lavish customers with plush reclining lounge chairs and in-seat cocktail and food service. Stefanie Holmes sees a piece of the action. She also sees the tear-jerkers, chick flicks and comedies.
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Frozen In Time
The history of the blended margaritaOne of the nation’s most popular drinks, the frozen margarita, was invented right here in San Diego. Cheers to Albert Hernandez, who created the gringo favorite in 1947, at La Plaza restaurant in La Jolla.
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Feeling hot, hot, haute
Get ready for a scorching summerIs it spicy-hot or hot-hot? Actually, it’s both…and then some. For your dining enjoyment—and to put a little fire in your belly—this roadmap to Finest City dining makes three stops on the road to culinary heat: Hot, as in spicy; Hot, as in trending (i.e., “OMG, That’s hot!”); and Haute, as in fine-dining (i.e., “You’re using the wrong fork.”)
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Going for Gold
La Jolla-based tequila company shoots for the starsMark Scialdone is hoping to break into that world of glamorous alcohol consumption with the creation of Cartel Tequila, a thrice-distilled tequila made from 100-percent blue agave that has flecks of gold or silver in its intoxicating waters.
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How Sweet
The art of making rhubarb cupcakesVibrantly hued rhubarb, often destined for a humble pie, gets a glam makeover in this recipe for rhubarb cupcakes. In season from late spring to summer, rhubarb is a tart fruit readily available in most markets.
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Cruz Control
San Diego chef’s simple approach keeps things running smoothlyWhen she’s in the kitchen at her home in La Jolla, chef Isabel Cruz likes to cook with a crowd—even in tight quarters.
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Let it Reign
Farmers market royalty expands her kingdom of freshnessSan Diego’s Market Maestra Catt White is reaping praise for all the good she’s sown, connecting consumers with farm fresh edibles at the trio of diverse local farmers markets she operates throughout the county.
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Pales in Comparison
Hometown homebrewers have reason to cheer, I-P-Yay!When Widmer Brothers Brewing was looking for innovative India Pale Ale (IPA) recipes, they headed straight for America’s Finest. Let’s hear it for our homeboys.
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Crash Course
Meet a chef who's jumping ahead in more ways than oneLast June, Kaitlin Ramos was recovering from a shattered leg at Palomar Hospital when the phone rang. It was Chef Dan Moody, with whom she had worked in February 2011 when his nighttime “pop-up” restaurant called Relate assumed the Encinitas space that houses St. Germain’s Bistro & Café.
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Beauty and the Yeast
Exquisite food preparations look and taste even better with beerMost of them have only known each other since last October, but The Trencherman are already one of San Diego’s most buzzworthy food fraternities. Their mission: to expose the delicious symbiosis that happens when exceptional beer and cuisine collide.
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Visit Old Town
Just for the fun of it!See what’s happening in Old Town visit: OldTownSanDiego.org. Shop the Old Town Saturday Market: Every Saturday 10am-4pm
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Kon Game
A photographer shoots his food and blogs about it to get San Diego cookingThe pale jade romanescos at the Suzie’s Farm stall beckon food dude Brandon Matzek, a San Diego-based photographer and food stylist whose Kitchen Konfidence blog is driven partly by visits to Little Italy’s Saturday farmers market
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Appetite for Seduction
Eat enough of these aphrodisiacs, and you may have to unbutton your pants.Think of them as moisturizers for our libidos, those everyday foods believed to rouse romantic energies because of their shapes, flavors and nutritional properties.
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Bring the ‘Pagne
Tavern at the beach gives the mimosa a testosterone-fueled makeoverMan up with a Manmosa at Tavern at the Beach. The Pacific Beach hotspot spikes the classic drink by throwing out the orange juice—and throwing in more alcohol.
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Eat Your Heart Out
New restaurants accelerate the pulse of San Diego's dinning sceneIf the economy’s hurting, local restaurateurs must not know about it. Collectively, they’re expanding America’s Finest restaurant repertoire, opening more new eateries, bars and lounges than at any time in the last half-decade.
