How to Serve Sparkling Wine (Click Below Picture)

Dec 19 Crafters' Choice at San Pasqual Tasting Room

Final Craft Night of the Season Tuesday, Dec 19 Crafters' Choice! One last chance to create the holiday gift items of your choice. We'll have 3 Art Bars going - Hand Painted Wine Bottles, Cork Wreaths, and Decorative Stemware. We provide all the supplies plus a glass of wine. Just bring your ideas! San Pasqual Tasting Room 8364 La Mesa Blvd La Mesa, CA 91941 (619) 462-1797 Hours: Mon - Friday 11 - 8 Sat / Sunday 11-10 Sun 12 - 5

Iced Tea Makes Holiday Debut This Year

Calling all holiday planners: You can hear those sleigh bells ringing, can't you? Like the most earnest of elves, you're likely doing your spirited best to balance tradition with the unexpected. This holiday, invite a surprising guest to stir up your seasonal soiree - iced tea. Try out these tasty treats: Celebrate With Something Bubbly Ring in the New Year with this sparkling fruity concoction. With just the right amounts of sweet and bubbly, this drink is the perfect toast to 2012. HOLIDAY GREEN TEA BELLINI 4 servings Prep time: 5 minutes 1 bottle 100% Natural Lipton® Iced Tea Green Tea with Citrus, chilled 1 cup sparkling apple cider, chilled 1/2 cup peach nectar, chilled Combine all ingredients in small pitcher; serve immediately. Garnish, if desired, with fresh raspberries. Tip: For a more authentic bellini drink, use sweet sparkling white wine instead of sparkling apple cider. Have a Berry Merry Cosmo Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink - Cosmopolitans. With pomegranate, blueberry and cranberry juice, it's a sassy, classic way to cheer the holiday season. FESTIVI-TEA COSMOPOLITAN 3 servings Prep time: 5 minutes 1 bottle 100% Natural Lipton® Iced Tea with Pomegranate Blueberry 3 tablespoons 100% cranberry juice 3 tablespoons orange juice 1 tablespoon lime juice Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses. Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice. Sweet and Creamy With its medley of mint, cream and fruit flavors, this dessert drink is sure to be a crowd-pleaser at your next holiday get-together. DAZZLING CREAMY DESSERT DRINK 5 servings Prep time: 5 minutes Stand time: 10 minutes 2 sprigs mint, large 1 bottle 100% Natural Lipton® Iced Tea with Pomegranate Blueberry 1-1/2 cups light cream or half and half* 3 tablespoons firmly packed light brown sugar 1/2 teaspoon finely chopped fresh ginger Crush mint with wooden spoon against side of medium pitcher to bruise. Stir in remaining ingredients. Let stand 10 minutes; remove mint sprigs. Pour into ice-filled glasses and garnish, if desired, with additional mint leaves. Tip: For a delicious cocktail, stir in 1/2 cup vodka. *Use fat-free half and half to make this dessert drink lower in saturated fat and calories. For more wintertime recipes, visit Lipton Iced Tea's Facebook page.

Harney Sushi offers Sustainable Seafood

Harney Sushi, local San Diego sushi favorite, is proud to announce it will only serve sustainable seafood at its Old Town and Oceanside locations.

Inspired after lengthy research on sustainable seafood, owner Dustin Summerville and chefs Anthony Sinsay and Robert Ruiz collectively realized the impact their busy restaurants have on the environment, and the importance of being environmentally responsible.

“We have always been committed to serving the highest quality food to our customers, and we’re proud to announce that our commitment is now expanding to include responsibly-sourced seafood,” said Summerville. “We want to provide San Diego’s eco-savvy eaters a socially-responsible menu that certainly doesn’t skimp on flavor or fun.”

The sustainable seafood transition of the Harney Sushi menu includes eliminating traditional sushi ingredients, such as Toro, Bluefin Tuna, Big Eye Tuna, certain types of Yellowfin, Unagi, Red Snapper, Hamachi, Maine Sea Urchin, and Octopus. High-in-demand, but short-in-supply, these specific types of fish deplete resources that prevent them from establishing systems of sustainability. Customers can find a full guide to the types of sustainable seafood Harney Sushi serves on the front page of their menu.

“With this new ethos, Harney Sushi appeals to a growing population of sushi lovers who care enough about our planet to change the way they eat, Summerville added. "Together with our customers, we strive to eat in such a way that is nourishing for our bodies, our planet, and our souls.”

The switch to sustainable seafood is one of many steps Harney Sushi has taken to become more eco-friendly. The restaurant is a proud retailer of Solar Rain, a product made from local ocean water that is purified with solar thermal energy, which reduces the carbon dioxide emissions. In addition, Harney Sushi uses biodegradable packaging for their to-go items.

For more information about Harney Sushi, please visit www.harneysushi.com

New Dining Critic at San Diego Magazine

San Diego’s leading lifestyle publication, announced today the addition of Troy Johnson to the editorial team as the new Editor-at-Large and Dining Critic. Johnson, a native San Diegan, is an award-winning food writer, nationally published author and writer and host of Crave, a primetime series on Food Network.

“Troy’s expert restaurant and food knowledge is a natural fit for the magazine and our digital platform,” says Jim Fitzpatrick, CEO & Publisher of San Diego Magazine, “We are extremely excited to have him on board and we know that he will be a strong addition to our editorial team.”

Johnson will primarily cover the city’s food scene—from restaurant reviews to trends, essays, and real-deal journalism on food issues. He will also lend his editing style, media savvy and his trademark humor and voice to the magazine as a whole.

“I’ve always read San Diego Magazine,” says Johnson, “When I was a kid, it seemed permanently attached to our coffee table. I’m thrilled to continue focusing on San Diego’s food scene as it is the best of both worlds—it’s finally progressive enough to be interesting, but it’s not oversaturated like New York or San Francisco. There’s plenty of room for weird, funky, creative, innovative plates of awesomeness.”

Previously, Johnson helped launch San Diego CityBeat as its arts and culture editor. He also developed, wrote and hosted an Emmy-winning music TV show, Fox Rox, in addition to writing stories for SPIN, Rolling Stone, Billboard and Surfer. In 2008, he came out with a nationally published memoir, Family Outing. Between 2009 and 2011, he won seven first place awards for food writing for San Diego Press Club, Society of Professional Journalists and the Orange County Press Club. Most recently, he had dual roles in Riviera San Diego Magazine for 4 years as their Senior Editor and food writer.

“He’s become the defining voice of our city’s food community,” says Erin Chambers Smith, Editor-in-Chief of San Diego Magazine. “His writing is whip smart and his perspective on food and dining is insightful, but there isn’t a lot of pretension there—a rare thing among food writers. That’s the thing so ‘San Diego’ about his character that’s going to hit home with our readers. I am thrilled to have Troy and his tweets on our team.”

Wine & Food Pairing on the Shores of La Jolla

by Frank Mangio

The Marine Room along the La Jolla Shores is the only restaurant I know that publishes the tide reports, with the times, dates and how high tides will be. For instance, Saturday December 10, high tide will be at 8:09 am at 6.9 feet. You see, Marine Room dining is on the surf, with waves crashing against the floor-to-ceiling windows, normally during breakfast at this time of the year.

The highest tide of the year is the middle of June about 8:30pm. The tide got too big and harsh in 1982 when waves forced their way into the dining room. After upgrades, the restaurant became world-renowned for its surf views and elegant dining. The cuisine has been taken to a new level of adventure and excellence by Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver. They offer global cuisine rooted in French Classics. The accolades keep coming for Guillas.

Bernard Guillas, Executive Chef of The Marine Room in La Jolla talking to attendees

at the recent Gourmet Experience in Del Mar.

He and Oliver have co-authored a book that’s flying off the shelves, Flying Pans, Two Chefs One World. “The book is about our travels around the world. I have been to 50 countries,” he explained. “The color photography is amazing, and the recipes are the most creative we could find. It’s designed for food lovers who love to cook at home.”

I asked him about how the book is being accepted. “Our first year in print, last year, it received an award as one of the top ten cookbooks in competition with over 10,000 entries. This year we took the Peoples Choice Award for the Best Cookbook in America,” he beamed.

Guillas believes that San Diego County is the best farming community in America for fresh, quality ingredients. “There are 45 Farmers Markets in the city. I am doing the Farmers Market Report in the media,” he said.

It allows him to offer exotic dishes like my choice: Ginger Kalbi Glazed Cobia, with blue crab rice timbale, bok choy, and honshimeji tangerine sauce. It was served with a Pinot Noir wine from New Zealand.

One of the Marine Room dinner menu favorites is the Ginger Kalbi Glazed Cobia.

“Cobia is a fish from the east coast and I glazed it with Kalbi, made from sugar, soy, ginger and cilantro,” he revealed. “You must let it marinade for days. There is also blue crab meat and mushrooms on the side, over black Thai Rissoto. It’s a recipe from South Korea, although the sauce is French.”

Another menu item that caught my attention was the Pistachio Curry Crusted Rack of Lamb, presented with a Zinfandel from Sonoma.

The Marine Room is a rich dining tradition in La Jolla with a menu that reflects global influences from an executive chef and book author who has been there. Every dinner experience is a special occasion, with spectacular ocean views. For more information and reservations, call 858-459-7222, or visit www.marineroom.com.

Wine Bytes

Canapes in San Marcos has some innovations for its restaurants. On Sundays it’s "no cost" wine night when you purchase an entrée. Wednesdays it’s half price wine bottles. Entertainment on weekend evenings. Call 760-510-2088.

Vigilucci’s in Encinitas is planning a Taste of Venice Wine Dinner for Thurs. Dec. 8 at 6:30pm. It’s an Italian style feast featuring Amarone Wines. $65. pp. Call 760-632-7332 for an RSVP.

Big Zinfandels are the highlight at the weekly wine event at Bacchus Wine Market, downtown San Diego on Fri. Dec. 9 from 4-8:30pm. 7 giant Zins will be tasted, for a $15. fee. Call 619-236-0005.

Holiday Wine Cellar of Escondido has a premier tasting from 3 to 6pm on Sat. Dec. 12 to the 17th. Admission is $30. RSVP at 760-745-1200.

Country Cellars in Julian has a port and eggnog event Sat. Dec. 17 and Sun. Dec. 18 from 11 to 4pm. Located on Hwy. 78. Call 760-765-0089. Cost is $6.

West and Bistro West in Carlsbad has a Holiday Open House Sun. Dec.8 from 5 to 8pm. Santa and carriage rides, carolers and facepainting. Toys for Tots unwrapped gift requested. For more information, call 866-431-9378

Great Times at 2011 San Diego Bay Wine and Food Festival

A picture perfect San Diego afternoon, as cameraman Eric Michelson and his wife, celebrity TV chef Cathlyn Choi highlight the people, food, and, of course, the wine and other adult beverages served during the biggest outdoor food and wine event in southern California. Are you a chef that that would like to be featured on San Diego TV and around the world via the Internet? Call Mike Bragg at (858) 231-9400, or e-mail MBWords@Yahoo.com

San Diego Bay Wine and Food Festival from Eric Michelson on Vimeo.