by The Editors on February 22, 2008
Apparently, Carlsbad Auqafarm oysters are creeping in to LA by appearing at the Santa Monica Farmers Market each Wednesday and they were interviewed for KCRW’s Good Food (which is supposed to air this Saturday at 11).
And with all the depressing news about how aqua-farming is hurting our oceans and coastline ecosystems, sustainably minded aqua farms are they way to safely enjoy these delectable goodies.
I picked up a dozen Luna Oysters which were harvested just a day ago for a mere $8. Carlsbad Aquafarm will be at the Santa Monica Wednesday market each week. Run oyster lovers, run!
[Link: Emerald City]
by The Editors on February 14, 2008
In the February 8, 2008 issue of BusinessWeek magazine writer Lauren Young created an overview of how organic practices are changing the world of chocolate. The story mentioned Carlsbadistan’s own Chuao Chocolatier as “working directly with cacao farmers around the globe to promote better social and environmental policies.”
Friends have been telling us about Chuao for a while now, but we didn’t listen. We apologize for letting BusinessWeek inform us on what’s going on in our own neighborhood. If you haven’t done it yet, stop by the Chuao Chocolate Cafe in the Forum At Carlsbad.
[Link: BusinessWeek and Chuao Chocolatier]
by The Editors on January 31, 2008
Christopher Van Alyea, 35, has been making wine for almost two years out of the Witch Creek Winery on the corner of Carlsbad Boulevard and Grand. Recently, the 35 year old has been gaining notoriety for selling more than his wine according to the San Diego Union-Tribune.
The budding winemaker, whose creations are gaining a foothold in North County, supplemented his income last fall by selling surplus grapes from the family’s Sonoma County vineyards to wine hobbyists. . . With the grapes priced from $1,800 to $2,400 per ton (depending on the variety) 20 area winemakers bought Van Alyea’s entire stock of more than 9 tons of grapes. At least one Oceanside wine hobbyist said he is hoping to buy more this season.
Personally, we’d rather let someone else make our wine for us.
[Link: San Diego Union-Tribune]
by The Editors on January 26, 2008
Admittedly, we were the last to notice that as of January 1, 2008 there is no longer a Fidel’s on the Fidel’s Norte sign above the front door, on the menu’s, nor on the servers shirts. Now they all simply read: Norté. But if you’re slower to the news that we are (and we hope none of our readers are) then here is a bit of the story.
Dad took his name back from the kids,” said a Norté service worker. “The kids have owned this restaurant for a while, but Dad decided that he wanted it back. And when the kids wouldn’t give it back, he decided they couldn’t use his name. They haven’t spoken in years.”
We’re sad for the family, however, we’re glad that Norté is still where it has been for over 30 years and that the food remains exactly what we crave at least once a week.
by The Editors on January 18, 2008
Hensley’s Flying Elephant Pub & Grill owner Matt Hensley has had a storied career that spans the world of professional skateboarding, music, and now the hospitality industry.
Skateboarding Magazine music writer Arlie Carstens recently interview Matt for the February 2008 issue of the magazine and found out why Matt just couldn’t stay off the road.
Flogging Molly tours really hard. I mean hard-touring bands look at our schedule and go, “Goddamn, you guys are f—kin’ crazy.” Ten years of that just got to me; I was missing too many of my kid’s games, and I just got manically depressed over all of it. One day I just freaked the f—k out and said, “I’m gonna walk away, I just can’t do this anymore.” And then I had to do something with myself, so I started a pub—a musical place—so I could be around music still and kind of keep it together. But I dunno, after doing it for a while and taking some time away from it (the band) I kind of came to the realization that the grass is always greener no matter what you do. Not being in the band anymore just kind of screwed my whole gig up; it’s such a big part of my life and who I am, it’s just weird to not be part of that anymore. It just doesn’t feel right. So after talking with those guys and going back and forth, they were happy to have me back.
And if all this makes you thirsty for some Guinness and “sweet piano playing” blonde rocker then stop by Henley’s tonight, January 18, 2008 from 7-10 PM to check out Taryn Donath. This girl can tickle her some ivory. Seriously.
[Link: Skateboarding.com]
by The Editors on December 30, 2007
We’ve seen the van driving around Carlsbadistan (at least we think it’s a van) with the words “Carlsbad Gourmet” on the side. While, we’re not saying that the two words are an oxymoron we will admit that they always seem to make us grin a little. Sadly, we never followed up on it. Now we get to learn all about Russ Brhun’s Carlsbad Gourmet from an interview in the San Diego Union-Tribune.
In 2003, Russ Bruhn founded Carlsbad Gourmet, a business that primarily makes food products with strawberries. Bruhn, 45, has come up with recipes for strawberry spread, strawberry-ginger mustard, strawberry-honey-mustard salad dressing, strawberry hot sauce, strawberry barbecue sauce and the company’s newest product, strawberry balsamic vinaigrette.
Click the link for a story we should have brought you months ago.
[Link: San Diego Union-Tribune and Carsbad Gourmet]
by The Editors on December 15, 2007
When development is done well, it’s all good. And the new Sheraton Carlsbad Resort & Spa, which opens in February 2008, appears to be doing it right. Tucked in behind Legoland and right next to The Crossings Golf Course, the hotel will have 350 guest rooms, 13 suites and 25,000 square-feet of meeting space, a new spa and a restaurant. While The Ocean Pearl Spa sounds great, we’re looking forward to the Twenty/20 Grill. Check this:
The airy 5,200 square-foot destination restaurant will offer artisanal vineyard California cuisine in an elegant, yet casual setting with 1,700 square-feet outdoor dining patio and sweeping views of the Carlsbad coast. With its globally inspired menu anchored in locally grown, organic products, sample dishes planned for the winter season include Char-grilled Lamb Loin with a roast red grape sauce, crispy potato croutons, and a fresh wild berry salad; and the Local Growers Vegetable Risotto, a vegetable lover’s paradise with char-grilled tomatoes, baked zucchini, eggplant, warm fennel and corn.
Great, now we’re hungry and we have to wait two months. Hopefully it will be as good as it sounds. We’ll let you know. The Sheraton is accepting reservations for arrival on or after March 15, 2008. Sounds like a great place for a big wallet spring break.
[Link: Sheraton Carlsbad Resort & Spa]
by The Editors on December 9, 2007
We’re not ones to advocate an influx of chain restaurants and stores into our precious Carlsbadistan, but the Thursday November 29 opening of Jamba Juice in the north west corner of the Village Faire mall may be another one we have to let slide. Founded by a Cal Poly grad in 1990 in San Luis Obispo, Jamba Juice is almost a home state icon. Hell, its even been immortalized on Saturday Night Live in a skit starring Natalie Portman.
Hype aside, we’re just happy there’s a non-caffeinated healthy alternative in the Starbucks quadrant of Carlsbad Village.
by The Editors on December 7, 2007
The Carlsbad Pita Pit opened last Friday, however, it took us a couple days to find it thanks to it being hidden in that vortex known as Village Faire mall (it faces the tracks between Linda’s Gift and the Skinsational Spa). But we’re glad we found it. We haven’t had a good, quik falafel in Carlsbadistan since The Greek Corner Cafe pulled up and handed their space over to Las Olas.
Although technically a chain restaurant, there is a lot to like about The Pit. Firstly, it has great pitas (stuffed Lebanese style) that are custom built to customer spec each time. It stays open late: until at least midnight every night, Thursday until 2 AM, and Friday and Saturday until 3 AM and it even serves breakfast starting at 8 AM every morning. Most importantly, there is finally an alternative to Denny’s or Alejandros for after-the-bars-shut grinds. It’s been far too long.
The Pita Pit, 300 Carlsbad Village Dr. #120, 760/720-7482.
by The Editors on November 29, 2007
Fans of Carlsbadistan’s best little restaurant, Le Passage, already know that owner Michelle Rocca has sold the business and is leaving Carlsbad. In an email to her best customers she hinted at exactly what she is up to:
I’ve been traveling to Australia for over a year now each time falling more and more for the country and the people, one in particular, and have decided to move to the Barossa Valley in March 2008. I know this move will be very hard not only on me but my family and friends, I also know that if I don’t go, I’ll never know. . .So, it is with a heavy heart that I wish to say good-bye and thank you for all the great times that we have shared over the years.
As a way to say good-bye while at the same time introducing Le Passage patrons to the restaurant’s new owners, Laura and Drew Reyer, Rocca and Sous Chef Frank Decker hosted two nights of what she called, The Last Supper. The invite-only dinners (held last night and tonight) included some of Le Passage’s finest creations including seared scallop salad, mac -n- cheese, Kobe sliders and chocolate decadent cake.
Michelle Rocca (left) with Le Passage’s newest owners Laura and Drew Reyer.
The first question fans of Le Passage ask when hearing that Rocca is leaving is will the restaurant change. Rocca said that she has confidence in the Reyers. “I interviewed several potential buyers and actually turned some down because it was like, no way. That’s why I’m happy about Laura and Drew,” she said. “Of course, a part of you always wants to be missed a little, but I think they’re going to be great.”
[click to continue…]
Apparently, Carlsbad Auqafarm oysters are creeping in to LA by appearing at the Santa Monica Farmers Market each Wednesday and they were interviewed for KCRW’s Good Food (which is supposed to air this Saturday at 11).
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