“A” is for corn, “P” is for mushrooms, “I” is for chives. Then there’s that “F"-ing chicken.
For this food-focused issue of PacificSD, the concept was to replicate our logo and set a magazine cover-table with locally sourced food. Just one problem-none of the editorial staff had taken on a project of this magnitude since making their names out of macaroni in day camp. We needed help.
Although his Hillcrest restaurant, Eden, was set to open in six days, chef Scot Wagner agreed to spend a day playing with his food for our benefit. On a rainy day just over a week ago (really, this happened October 19), he used ingredients gathered from local purveyors to lay out his culinary masterpiece: a 48-by-58- inch tableau of epicurean perfection. Yummy.
What, exactly, goes into setting such a table? This does:
Chef: Scotty Wagner Sous Chef: Enrique Carino
Executive Producer: Rob Corea Photographer: Jeff “Turbo” Corrigan
Maitaki and oyster mushrooms, Sage Mountain Farms,Temecula,
Sweet corn, Sage Mountain Farms
Baby beets, Suzie’s Organic FarmBaguettes, Bread & Cie, Hillcrest,
-Cypress Grove Midnight Moon cheese from Venissimo Cheese, Mission Hills, venissimo.com. Baguettes from Bread & Cie Bakery, Hillcrest, breadandcie.com
-Bartlett pear and Japanese persimmons from Sage Mountain Farms, Temecula, sagemountainfarm.com
-Baby fingerling potatoes from Suzie’s Organic Farm, Imperial Beach, suziesfarm.com. Sourdough seeded batard from Bread & Cie, Hillcrest, breadandcie.com
Fresh sea urchin caught off Point Loma, San Diego spiny lobster, spot prawns from Santa Barbara, wild Abalone from Baja California, all available at Catalina Offshore Products Inc., catalinaop.com
-Organic, hand-raised beef from Brandt Beef, Brawley, California
-Heirloom baby carrots and Hass avocado from Suzie’s O rganic Farm, Imperial Beach, suziesfarm.com. Turban squash from Sage Mountain Farms, Temecula, sagemountainfarm.com
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