On the Front Burner

27: It’s All About the Food

We take a hard look at Mexican culinary delights with Scott Koenig: better known as “A Gringo in Mexico”.

26: Meet the Gringo

Scott Koenig goes by the title “A Gringo in Mexico”. He has spent years involved in a cultural love affair south of the border. We discover a bit of history and sense of his passion for the region.

25: Who’s New and Who’s Through in 2020

A quick scan of new eateries opening in San Diego and a look at some of the restaurants that went out of business. We highlight establishments we can’t wait to try and closures that really surprised us.

24: It’s the Law, Baby!

We look at new California laws affecting the food industry that went into effect on January 1, 2020, what they mean and how those laws may impact owners and staff.

23: Creating a Beautiful Heart

Physician-turned-author Elizabeth Sage Epstein shares the motivation behind a new cookbook that seeks to debunk the myth that eating healthy must be boring, tasteless and lacking in creativity.

22: Food Fight: Good to You, or Good for You

There is a ton of talk about the benefits of healthy eating. But, is anyone listening? Physician, Elizabeth Sage Epstein breaks down the facts about what a heart-healthy diet really means, and the challenges of getting the public to buy the concept.

21: A Prodigal Son Returns, Part 2

Today we interview National City native, Philip Esteban and chart his meteoric rise from San Diego to some of the top restaurants in the world.

Filipino Cuisine Takes a Step Up as Phillip Esteban talks about his new National City venture that seeks to revolutionize local Filipino dining.

20: A Prodigal Son Returns, Part 1

Today we interview National City native, Philip Esteban and chart his meteoric rise from San Diego to some of the top restaurants in the world.

Filipino Cuisine Takes a Step Up as Phillip Esteban talks about his new National City venture that seeks to revolutionize local Filipino dining.

19: Not Mom & Pop Tacos Anymore

On October 27th, Master Sushi Chef, Jeff Roberto and an army of sushi chefs will attempt to set a Guinness World Record by rolling 100,000 pieces of sushi in 48 hours at the Dana Inn on Mission Bay. Proceeds from the event go to the local Rollo Foundation that exposes youngsters from under-served communities to sport fishing.

18: World Record Sushi on Mission Bay!

On October 27th, Master Sushi Chef, Jeff Roberto and an army of sushi chefs will attempt to set a Guinness World Record by rolling 100,000 pieces of sushi in 48 hours at the Dana Inn on Mission Bay. Proceeds from the event go to the local Rollo Foundation that exposes youngsters from under-served communities to sport fishing.