The Dish: Adelaide restaurant debuts at L’Auberge Del Mar
Adelaide, a new restaurant on the ocean-facing patio at the Auberge Del Mar resort in Del Mar, has opened for all-day service.
The seafood-focused restaurant opened in April following a renovation in downtown Del Mar. It replaces the old Coastline restaurant. Adelaide’s Executive Chef Nick Green said his menu is a reflection of his life and travels.
Raised in Seattle, Green and his wife, a sommelier, operated an inn and breakfast farm in Washington’s San Juan Islands, where he enjoyed cooking seafood and fresh, local produce. In 2017, they moved to Japan, where he did an internship in a three Michelin star establishment. kaiseki restaurant which inspired his austere approach to the plate. They also lived in Italy for a while before he left to work three years ago for Noble House Hotels & Resorts, which manages L’Auberge.
Green said he initially came to work at the resort as a culinary consultant, but after starting to work with the region’s abundant produce and fresh seafood, he decided to make his stay more permanent. Green said he enjoys the region’s melting pot of American, Mexican, Latin American and Asian cuisines and said he “creates food through that lens” for the menu.
Some of Green’s dishes include annatto-roasted carrots with tahini cream, sweet corn risotto, scallops with heirloom tomatoes and Persian cucumber, and a wide variety of fresh seafood including Baja oysters, Pacific octopus, black cod and scallops. There are also many beef and vegetarian options. Entrees and raw bar items range from $ 18 to $ 22. Entrance prices range from $ 34 for a half-organic chicken to $ 100 for a 45-day grilled rib eye. The breakfast menu includes a breakfast bone broth served with lemongrass, turmeric, cilantro and poached eggs.
The restaurant’s opening hours are 7 a.m. to 9 p.m. Sunday to Thursday and 7 a.m. to 10 p.m. Friday and Saturday. Auberge Del Mar is at 1540 Camino Del Mar. For the menu, visit laubergedelmar.com/dining/adelaide.
Opening of the Yerba Mate tasting bar
Kové Hard Yerba Mate, a canned alcoholic tea-based drink brewed at Barrio Logan, has opened its first outdoor tasting bar at Acre of Awesome, Thorn Brewing’s Barrio Logan home, Sideyard BBQ, HottMess Woodfired Pizza and ReBru Spirits.
Original yerba mate is a caffeinated drink from South America made by soaking dried holly leaves in water. The organic “hard” version made from Kové leaves contains 5% alcohol in flavors such as mango colada, passion berry and mojito. Tasting room hours are 4 p.m. to 10 p.m. Tuesday through Thursday, 4 p.m. to midnight Friday, noon to midnight Saturday, and noon to 10 p.m. Sunday at 1745 National Ave., San Diego. Visit hardyerbamate.com.
PureFish enters the markets
PureFish, a seafood company that since December has been shipping cases of pre-cut frozen portions of fish and shellfish on ready-to-cook trays to its customers’ homes, is expanding its sales to local retail markets.
PureFish was started by Shahin Mobine, a San Diego resident, a fishing industry veteran who has worked in the sustainable seafood industry for several years. His company has worked closely with ocean fishing companies as well as aquaculture farms in Scotland and Wales to market salmon, trout and other all-natural free-swimming species.
In addition to shipping direct to consumers, the fish is now sold at Blue Box Butcher in Little Italy. On July 1, PureFish will be available at Specialty Produce in Mission Hills, and then in all Jimbo’s Naturally Markets on July 4. June 17. Visit purefish.com.
Money raised for the Poway taco shop
Friends of Michael McIver, the owner of Serrano’s Mexican Food in the Target Mall in Poway, have started a $ 10,000 GoFundMe campaign to help pay his family’s medical bills. On May 1, McIver was hospitalized with a brain aneurysm and was released on May 20. McIver and his wife, Maria, have three children. For more details, visit GoFundMe.com and search for “Owner-Serrano’s Mexican Food-Falls ill”.
Stone Brewing hires two new chefs
Stone Brewing has hired two new chefs to run its Stone Brewing World Bistro & Garden restaurants in Escondido and Liberty Station. Chef Rich Sweeney, who appeared on Season 5 of “Top Chef” and recently developed the menu for Tocaya Organica, will oversee the location of Liberty Station. Chef Israel Ortiz, who has worked for Live Nation, Caesar’s Entertainment and Harrah’s Resort Southern California, will oversee the Escondido site.
Tocaya Organica reopens at UTC
Tocaya Organica, a 5-year-old Los Angeles-based organic and vegan modern Mexican restaurant chain, has reopened its 3-year-old Westfield UTC location at 4301 La Jolla Village Drive, # 2003, in San Diego.. Visit tocayaorganica.com.
The Cook ‘n’ Battle competition still open
Budding chefs have until July 1 to apply for the “Cook ‘N’ Battle” scholarship competition organized by the Swiss Academy of Culinary Arts. The second annual competition will award a scholarship of $ 22,000 to a student.
To participate, participants must submit a short video of themselves showing their culinary creativity with a dish of their choice. Instructors will narrow the field down to six participants for a virtual world final on July 24. The competition is open to anyone aged 16 and over worldwide. For more details, visit cooknbattle.com.
Kragen written about restaurants for the San Diego Union-Tribune. Email him at [email protected]