Tag: Dinelocalsd

S2: 20 – Gaston Corbala of Son of a Toast | FM Report: WK 4 Feb Tomatoes

Gaston Corbala tells us all about his new project, Son of a Toast, plus Joe Herrmann talks about the return of tomatoes.

S2: 19 – Chef Denise Covert of The Crossings | FM Report: WK 3 Feb Bitter Greens

Chef Denise Covert of The Crossings in Carlsbad. Plus, a Farmer’s Market Report featuring Joe Herrmann and Joe Buckschniss talking all about bitter greens.

S2: 17 – Chef Augie Saucedo of Covo La Jolla | FM Report: WK 4 Jan Fungus

Chef Augie Saucedo of Covo La Jolla shares his passion for making your events memorable. Joe Herrmann and Brandy Reynolds are here for a Farmers Market Report, there’s a fungus among us. Plus the Dine Local team visits Harry’s Coffee Shop in La Jolla.

S2: 16 – Sean McCart of Mille Fleurs In Rancho Santa Fe | FM Report: WK 3 Jan Blood Oranges & Bad Weather

After a winter break the Dine local SD Podcast is back with blood oranges and Chef Sean McCart of Mille Fleurs restaurant. Plus, stay tuned for a San Diego Restaurant Week preview.

S2: 13 – Chef Ingrid Funes of CUSP La Jolla | FM Report: WK 1 Dec More Citrus & Three Nuts Farm

Chef Ingrid Funes of CUSP in La Jolla is the super talented chef serving up delicious Coastal California Cuisine, paired with an outstanding view of La Jolla. Joe Herrmann and Brandi Reynolds give our Farmer’s Market Report featuring 3 Nuts Farm.

S2: 11 – Chef Kevin Templeton of barleymash | FM Report: WK 3 Nov Thanksgiving Staples

Chef Kevin Templeton of barleymash in the Gaslamp chats about putting seasonal ingredients into a upscale bar menu. The Farmer’s Market Report features Thanksgiving Staples as well as a sneak peek of the James Beard Dinner at Trust Restaurant in North Park. Ashley from DineLocalSD takes us to Ballast Point for lunch!

58: Wrench & Rodent / The Plot Restaurant | Turning the Restaurant Industry Upside Down | Oceanside

Join host Kat Humphus as she talks with Davin and Jessica Waite and Christopher Logan. They talk about their new plant-based, no-waste concept, The Plot. They also discuss ways that the restaurant industry can evolve, the importance of human connection in the industry, and new ways to look at our food and our part in it.

45: Chef Carmine Lopez | San Diego

Tune into this episode as Kat Humphus talks with Chef Carmine Lopez. You wouldn’t believe how much these two awesome ladies have in common.