by The Editors on August 31, 2007
Want to test out 15 different Carlsbad restaurants in one afternoon without being a total pig? Then roll up to the 11th Annual Taste of Carlsbad on September 22, 2007 from 2:00 to 5:00 p.m. on Armada Drive above the Flower Fields.
Participating restaurants include some of our favorites: Garcia’s Mexican Restaurant, Knockout Pizzeria, Tuscany Ristorante, Pelly’s Fish Market and Café, Lola’s Mexican Market and Deli and the startlingly tasty Tri-City Medical Center Cafeteria (no, we’re not kidding.)
Tickets cost $20 and are on sale now at the Carlsbad Educational Foundation office 5651 Palmer Way, the Carlsbad Unified School District office at 6225 El Camino Real and the Convention and Visitors Bureau at 400 Carlsbad Village Dr. or to order tickets call: (760) 929-1555.
[Link: Taste of Carlsbad]
by The Editors on August 30, 2007
Carlsbad’s Invitrogen Corporation (the life science technologies company) has been awarded the contract to provide “kits for detecting possible E. coli 0157 contamination in food at the 2008 Summer Olympic Games in Bejing, China.
“Bacteria, particularly E. coli, can present a serious threat to public health at a major global event such as the Olympics,” said Paul Kinnon, Vice President of Applied Market at Invitrogen. “Invitrogen’s Dynabeads® are a reliable, accurate solution for keeping food safe from dangerous bacteria and a perfect example of how technologies developed to further basic research can also be used to protect what we eat and drink.”
We’re wondering if they sell to the general public as a couple of those test kits would be the perfect thing to take our our next surf trip to mainland Mexico.
[Link: Businesswire]
by The Editors on August 24, 2007
When Dave Bindra, 22, tried to get into Carlsbad’s Ocean House Restaurant and Grill on July 27 wearing a turban, he was stopped at the door because of rules against do-rags, beanies and other “head wear associated with street gangs,” according to the San Diego Union Tribune.
. . . when he explained to Ocean House manager Steve Town that his turban was not a do-rag, but a religious expression that he never removes in public, Town said, “ ‘Beanie, do-rag or turban, you still have a towel on your head and you’re not going in.’ ” . . . Town denies he made the “towel” remark and said Bindra and his friends were denied entry because they were being aggressive.”
Bindra was told the same thing at the Coyote Bar. Then the religious man and his friends went back to the Ocean House and got into a yelling match with management. Now, Sikh American Legal Defense and Education Fund has complained to the US Justice Department and a San Diego law professor thinks Bindra might have a strong case. . . The story has even been picked up by The Times of India.
[Link: San Diego Union Tribune]
by The Editors on August 9, 2007
In their second quarter report Carlsbad-based mexican restaurant chain Rubio’s announced that their total revenues grew 15.9 percent, net income for the quarter rose 14.6 percent, and they came in a penny ahead of the street with earnings of 5 cents a share.
RUBO closed Wednesday’s regular trading at $10.35, up $0.20 or 1.97%, on a volume of 8,814 shares on the Nasdaq. In after-hours trading, the stock further gained $0.10 or 1.00%, trading at $10.45.
Great, now we’re hungry and it’s only 6:21 AM.
[Link: RTT News]
by The Editors on July 1, 2007
For the past tow years the Festa Italiana was held in Cardiff, but now The Sons of Italy in America (La Costa dei Fiori) Lodge of Encinitas has moved their “all-Italian” July 7 event to the Island Shopping Center at 5814 Van Allen Way.
Carlsbad resident Frank Mangio, chairman of the event, estimated that about 1,000 people attended the festa last year. . . The all-Italian event will feature Sicilian folk dancers, instrumental music, arts and crafts, European art and photography, information about bocce ball and more than 25 vendors selling Italian items such as authentic Venetian masks and Vespa scooters.
Festa Italiana runs July 7, 2007 from noon to 5 PM for more information contact Frank Mangio at (760) 632-1199.
[Link: San Diego Union Tribune]
by The Editors on June 17, 2007
After eating at the new Stone Brewing World Bistro & Gardens at 1999 Citracado Parkway, in Escondido (occasionally we’re forced to escape the June gloom) we were reminded of the old dinner party aphorism: send the beer drinkers out for the booze while the wine drinkers do the cooking.
Unfortunately, at the Stone World Bistro the beer drinkers are not only brewing (at which they obviously excel), but they’re also cooking. In this process a little too much beer is spilled into the food. Seems like most every item on the menu has a splash of suds in it: the dipping sauces (cheese and barbeque), the batter used to deep fry the mashed potato balls and onion rings, and even the ketchup. It’s almost as if someone is in the kitchen simply spraying beer down the whole line. (Note to beer drinking cooks: not everything is better with beer.)
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by The Editors on June 16, 2007
Being cheese lovers, it’s rare that we focus too closely on exactly how the cheese gets cut. Cutting the cheese is something one must do in polite company because simply biting the corner off a brand new block of roquefort just wouldn’t be polite.
We’ve done our share of nibbling off a block of Sonoma Jack while lounging poolside at the Indian Springs Resort in Calistoga, California; ripping a piece from a sourdough baguette every now and again to keep the cheese-to-bread ratio perfect, however, those days are over. Now, we will take no trip to The Valley without our new Swissmar cheese slicer from The Poached Pear at 2946 State St. in downtown Carlsbad.
This stainless steel masterpiece is 5.75″x5″ and has the deft, balanced feel of a surgical instrument. It glides through even the coldest Tillamook Cheddar like it was melting butter. Cutting the cheese has never been so much fun, nor so effortless. Seems like we’re cutting the cheese all the time now.
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