Podcasts about bivouac ciderworks

This week I welcome my friend Lara Worm of Bivouac Ciderworks to the podcast for a conversation about community and design. Lara and I are currently collaborating on the design of “Bivouac 2.0,” or Bivouac Adventure Lodge, a beautiful gathering space for cider tasting–and much more–in the North Park neighborhood of San Diego. This episode (and future ones to come) will give you a look inside the design process in the hospitality space, from beginning to end. This project is a great example of how we as designers can help bring the dreams and visions of our clients to life through the addition of little, meaningful details. It is also an example of one of my collaborations with a female business owner, which carries a different vibe and flow. I can't wait to share more about this project with you!About LaraLara Worm, co-founder, CEO, and self-described “Adventure Guide” of Bivouac Ciderworks, has never followed a traditional path. Lara is a native San Diegan raised in her family's food and beverage business, however, she wandered “off trail” – as per usual – and went on to pursue a career as a homicide prosecutor in Washington, D.C. After a decade on the East Coast, Lara returned to San Diego and found herself back in the world of hospitality. As an ardent world traveler and adventurous foodie, Lara was first introduced to cider during stints living in Australia and England. Bivouac Ciderworks takes that inspiration from cider culture around the world, but brings a west coast irreverence and style to the traditional drink.A lifelong hiker and outdoor adventurer, and outspoken feminist, Lara somehow found a way to combine her passion for the outdoors, fine food and drink, and social justice, in crafting Bivouac's lifestyle brand and craft ciders. Lara embraces her adventure by road tripping across the country with Jamie, rock climbing with her dog Cooper, and plotting her eventual move to Mexico.Featured in this episodeFeatured Tarot deck: Rider-Waite Colman Smith TarotConnect with LaraWebsiteBivouac on InstagramBivouac Adventure Lodge on InstagramLara on InstagramAre you an interior designer or are you interested in Holistic Interior Design? Check out my membership program, the Design Coven! This program is a real-world industry mentorship for Holistic Interior Designers that has everything you won't find in traditional design school curriculum. You'll learn from practicing interior designers working on real life projects, and get access to cutting edge vendors, suppliers, furniture makers, textile designers, and design resources that I've curated over my 17 years of design experience. As a member, you'll have the opportunity to build valuable relationships of your own. Learn more.Connect with Rachel LarraineWebsiteInstagramPatreon

All week we've been enjoying Bivouac's San Diego ciders, we end the week with something that is very transitionally English. Made from Dabinett Heritage cider apples this is the perfect way to wrap up a Friday.

Part of their core lineup at Bivouac (and also named after another knot) Marlin Spike Pineapple Pear Cider is a true experience that has to be tasted or experienced like Brooke's story...you'll understand once you listen.

Yesterday Lara from Bivouac was explaining the difference different types of cider, tonight we'll flirt with something that is almost a perry but not exactly with Albright pear cider.

Tonight we try the new-new.  You've more than likely tried POG, but unless you've been to Bivouac you've never had OMG.

Nestled in the heart of North Park, Bivouac Ciderworks offers a uniquely San Diego perspective on cider.  Life is an Adventure and you deserve a cider that fits into whatever you're doing.  We start the week with a vibrant mixed berry cider that takes it's name from where it was created. 

In this episode of the Biotech and Breweries Podcast, Daniel Shroeder and Shannon Miller, Principal Investigator at Scripps Research, have a discussion at Bivouac Ciderworks in San Diego. Shannon shares her passion for bridging the gap between technology and diseases to make permanent cures possible. Having recently been recognized on Forbes' 30 Under 30 list, she discusses her journey from undergraduate research in synthetic organic chemistry to her graduate studies, where she applied directed evolution protein engineering techniques to gene editing tools, to her current research today with CRISPR technologies and developing cures for genetic diseases.Bivouac Ciderworks Quote:“I don't think there's a very specific skill set. Yes, they have to be a scientist. Right? But I don't think they need an introductory skill set. They need to know how to do CRISPR. But, I really look for people who are interested, who are motivated, and who are excited about the research.” - Shannon Miller [19:49]Topics discussed:The Intersection of Directed Evolution, CRISPR Technologies, and CRISPR TherapeuticsCRISPR and Women in Science LeadershipSan Diego's Growing Biotech and Pharma EcosystemResources:Connect with Shannon Miller:LinkedinSUBSCRIBE: Subscribe to the podcast to make sure you never miss an episode.

This cafe is one of the better places in San Diego to eat clean, sure. It's also parents' love for their daughter. This damn good salad—loaded with all kinds of greens and seeds and micronutrients in various natural forms—was all for her. Every parent knows the feeling. When your kid is sick or hurt, you will do the wildest things you never thought you'd do, uproot your life, quit jobs, take four extra jobs, do whatever it takes to help them regain their health. Parakeet Cafe is what Carol Roizen could do. When she and her husband Jonathan Goldwasser found out their then-young daughter Michelle had tumors on her spine, Carol uprooted their lives and dedicated everything she was to creating the healthiest food she could possibly get her daughter to eat. And it turned into a healthy breakfast/lunch concept that started in La Jolla, then Little Italy, and now they're about to open four more locations across Southern California (Carlsbad, Beverly Hills, Brentwood, and Newport). For wellness month at SDM, we invited Carol and and Jonathan into the SDM offices to tell their family's story. The whole month, we're focusing on people in the food and drink scene who are making food and drink that's focused on health. Check out the January issue here; maybe even subscribe–we send the beautiful glossy mag to your house every month. Like a real magazine. It's wild. In the news, Heritage Barbecue is opening this week in Oceanside—a massive house of slow-cookery from pitmaster Danny Castillo and his wife, who started their good-meat cue spot in San Juan Capistrano as a pop-up in 2017 and it went bonkers; they were a finalist on Food Network's Great Food Truck Race and now Lia's Lumpia has set down permanent roots in Barrio Logan; the owners of Local Tap House in Oceanside have opened a modern west-coast take on the east coast classic: the Jewish deli (pastrami everywhere!); and we get more details on Bivouac Ciderworks' big expansion, as they plan the Bivouac Adventure Lodge next door in North Park. For “Two People, Fifty Bucks,” Carol points to one of the greatest sushi restaurants in San Diego, the one that started it all—Sushi Ota in P.B.; David (surprise surprise!) finds yet another soup that he can't live without—the birria udon with brisket at El Barbecue; and I was reminded this week of a San Diego classic that's perfect for rainy weather soul sads: the polenta plate at Cucina Urbana. Our next podcast, we'll talk with one of San Diego's young farmers who's been supplying San Diego's first three-star Michelin restaurant with the raw materials for that kind of greatness: Spencer Rudolph of Sage Hill Ranch Gardens.

On this new podcast, we get a lesson on natural wines from Chelsea Coleman—co-founder of the Rose Wine Bar in South Park who just opened Mabel's Gone Fishing, a gintoneria and oyster bar that also has natural wines. Seems like just a few years ago, natural wines were what your kooky friend with the urban chickens and the Wendell Berry tattoo drank. The nat-wine ethos was always noble: wines made from grapes grown on sustainable and ideally organic methods, inoculated only with naturally occurring yeast, with nothing added (there are currently over 100 legal additives often used in commercial wine, everything from lab-grown yeasts to mega purple to oak chips and copper and anti-foaming agents) or taken away (no filtering or fining, a process that is often achieved by using animal products like egg albumen or isinglass, aka fish bladder). Ideally, grapes are grown on a permaculture dry farm (one that doesn't use irrigation, using only rain) by operators who are passionate about fair trade and treating the earth and humans right. And for decades, their hearts were pure and their wines were terrible. Mousy, funky, chewy, fizzy liquids that often exploded before they got to the store (on account of secondary fermentation). That is not true anymore. Natural wines (aka lo-fi wines) are still funky. They taste exactly like the place where they were grown. You can even taste the time of year. Ultra terroir. A bit of a surprise in every batch. But producers have learned a thing or two about how to navigate the wild, low-intervention approach to winemaking. Lo-fi wines are also the fastest growing sector of the wine market—especially among millennials, who demand a story and an ethos with their consumption more than any other generation. All that is to say, Coleman is in the thick of it. The San Diego natifve co-founded Nat Diego (a natural wine fest). Her love of nats lines up with her ideals on food systems (she was the chair of Slow Food San Diego for three years, and she used to haul compost from local restaurants and drop them off at local farms). She's got a pet chicken named Tang and—apropos with the Padres about to play their first home playoff game in 16 years—her father was the iconic broadcaster, Jerry Coleman. Join us as we talk about Mabel's and she gives us a primer on natural wines. Managing editor and food enthusiast Jackie Bryant also takes a mic. In news, we talk about the launch of the Aisu ice cream brand. Launch is a hyperbolic word, since it's only available at Chino Farms and Mille Fleurs at the moment, but it's made by the youngest farmer in the Chino Family—Makoto, and his girlfriend, Elina—using the best produce on earth. Longtime San Diego chef and former owner of Pacifica Del Mar, Chris Idso, has joined restaurateur Linda DiNitto (264 Fresco) to open the Latin-inspired Fresco Cocina in Carlsbad. Ambrogio15 has teamed with Michelin-starred Italian restaurant, Acquerello, and will reopen their La Jolla spot as Ambrogio by Acquerello. Bivouac Ciderworks is expanding to a much larger space next door in North Park. Plus, North Park gets a plant-based Mexican joint called Tacotarian, and nonprofit food org Berry Good Food announced they're offering up to $10,000 in funding to K-12 schools with garden projects (now accepting applications. For “Two People, Fifty Bucks,” I can't stop frothing about the pastrami burger at Balboa South in Chula Vista, and I share the remarkable story of new owner, Mariana Cardenas. Jackie points us to the BBQ “pork” vermicelli noodles at City Heights' vegan Thai joint, Thanh Tinh Chay. David had the delicious Taco Salad from Fairplay, and Chelsea raves about Pomegranate.

In 2004, Jon Bautista made his mom cry. She spontaneously wept when he told the family he'd enrolled in culinary school. To be fair, in the same breath he also broke the news that he'd dropped out of the undergrad program at SDSU to do so. Parents have news thresholds, and hers was breached. “This was before Top Chef,” he says. “She just said, ‘You're never going to make any money.'” Now, 17 years later, Bautista is chef of one of the city's most raved-about restaurants, Kingfisher, a partnership with the local family who owns the beloved local restaurant, Crab Hut. It's modern Vietnamese. It's also a bit Franco-Californian, because Bautista spent five years as chef de cuisine of George's at the Cove under Trey Foshee. It's a bit Filipino, he says, because he is Filipino. Cooking has never been more borderless. The Golden Hill restaurant is booked months out, with a long waiting list (they do have a few walk-in tables). Their duck—dry-aged in house, lightly smoked, brushed with palm sugar—is the treasure for early-birds. They only sell eight of them a night, and zip they're gone. For this podcast—the first recorded in-person at the San Diego Magazine offices since 2020—Jon brought a beef tartare with toasted quinoa, pickled ramps, crispy shallots, chiles, cured egg yolk, sesame-rice crackers, watercress, lettuces, herbs. The not-secret ingredient—Red Boat No. 5 fish sauce—makes it a killer riff on a classic. And the joy of abundant ingredients is very Vietnamese (think of the pile of greenery you're presented with your pho). “This is everything,” Bautista says of Kingfisher. “I was struggling during the pandemic. For the first time in my adult life I was unemployed. I was drinking too much, I gained weight, I was depressed. And then this happened.” We talk about the long road to here. In “Hot Plates,” we yap about The Friendly's expansion to Pacific Beach, and what that says about America's love affair with little places that could. Herb & Sea is throwing a party for Wildcoast, the San Diego-based group that does great work conserving marine ecosystems, with a five-course “Treasure Fish Feast” featuring lesser known local fish (eating only salmon and halibut and sea bass is not only boring but also creates a pretty unsustainable future). Over in North Park, Bivouac Ciderworks is throwing a four-course dinner to celebrate Women's History Month that pairs Mexican-inspired dishes with special small-batch ciders (Mexican Hot Chocolate Cider, a beer-cider hybrid, etc.). Also, the owners of Tahini are opening up a Middle Eastern-inspired specialty coffee shop called Finjan, and this June the owners of Don Pietro are partnering with Gustavo Rios and Sal Busalacchi (of the Busalacchi Italian restaurant lore) for a two-story, jungle-themed concept in Old Town. For “Two People, Fifty Bucks,” Jon shows the breadth of his food arts by nodding to both Callie and the almighty Filet-O-Fish, David raves about Cafe Madeleine, and I get wistful about my glory days as a struggling writer in Golden Hill and fondly recommend Krakatoa. Thanks for listening, everyone.

In this episode, we find ourselves in North Park at Bivouac Ciderworks which boasts one of the best cider taprooms in Southern California.

12. Lara Worm is the founder of Bivouac Ciderworks and she is one badass entrepreneur. I love how much she loves women and supporting them and making them feel included no matter. Her and I hit it off pretty instantly and realized how similar we were and how much we had in common... including a dude lol. We are fucking eskimo sisters!   Lara has had quite an amazing career path, starting out as a big time prosecutor in Washington DC and later moving back home to San Diego to start her own business. Her personality is super radiant and she's so easy to talk to and so open, which is exactly the type of person I look for to interview on this podcast!   We also talk about: Her love/hate relationship with men and being a feminist. Leaving her career as a prosecutor in DC to start her own business at home in San Diego. How her professional expectations have impacted her past relationships. Our mutual thoughts that dating a woman would be so much easier.   Drink of the Week: Bivouac Cider ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Get more Cha Cha Sips @chanelsonego!   Resources: bivouaccider.com Instagram: @bivouaccider   Cha Cha Sips is managed and edited by Nikki Butler Media.

Welcome back to the Happy Half Hour! Joining us in the studio today is Lara Worm, co-founder of Bivouac Ciderworks in North Park. We’ve mentioned Bivouac before on the show, and you’re probably familiar with the brand, but we share the big news that they just recently released their ciders in cans—including the popular San Diego Jam. You can buy the cider at BevMo, Jensen’s and Barron’s, and soon they’ll be available in Orange County. We learned that Lara has had an interesting career path before founding Bivouac: She was a federal prosecutor in Washington, D.C. In 2015 she moved back to San Diego and still worked as an attorney, but she was pitched the idea to start the brewery by her current business partner, Matt. Lara is now with Bivouac full-time, and the company just celebrated its second anniversary. In Hot Plates, we talked about the new brunch spin off of Breakfast Republic, Gaslamp Breakfast Company, opening on Sixth Avenue and J Street. Del Mar is getting a big food hall, called The Sky Deck at Del Mar Highlands, later this spring. A food truck in South Park, Shawarma Guys, were named the No. 1 place to eat in the country by Yelp. And Troy is still on the hunt for the best birria restaurant in San Diego! The Hot Topic is zero-proof distilled spirits, which ties in perfectly with “Dry January.” Several companies have come out lately with distilled "spirits" that they say taste just like vodka, gin, or even rum and whiskey, but have no alcohol. We're aware of two big brands that you might see in bars around town: Seedlip, a clear herbal tonic from the UK, and Lyre's, a line of alcohol-free spirits from Australia. Sycamore Den in Normal Heights carries Lyre’s, and we wrote about this trend in the current issue of San Diego Magazine. For Two People, $50, Troy picked Carnitas Las Michoacánas. Lauren liked Vina Carta Wine Shop and Bar, with sandwiches from Mona Lisa Italian Foods, and Lara selected Olympic Café. We want to hear from our listeners! Do you have a question for Troy about what it's like to be a restaurant critic? Need a restaurant recommendation? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com.

Welcome back! This episode is brought to you by our sponsors, Angela Landsberg, executive director of North Park Main Street, and Lara Worm, co-founder of Bivouac Ciderworks, a craft cider company with a taproom in the heart of North Park. Bivouac is currently distributed in bars and restaurants around San Diego County and will be releasing cans next month. This week’s special guest is Steve Billings, the owner of U-31 in North Park and the newly opened Original 40 Brewing Company on University Avenue, which Troy got the First Look at before it opened. Steve is a fifth-generation San Diegan, and he and his wife first got into the business when they bought Buster Daly’s bar in back in 2006, and converted it into U-31 the following year. North Park was a very different neighborhood back then compared to what it is now. Steve shared in the podcast that after just two weeks of opening his first bar, there was a drive-by shooting right outside the front doors. When Steve talked about opening up Original 40, he said his wife had two conditions: they had to serve wine and it had to be comfortable. Steve bought some comfortable chairs online and learned how he could sell wine out of a brewery. Steve gave us two picks for Two People, $50: Tribute Pizza and One Door North. Erin shared that she, after two years, was finally able to try Himitsu, a small sushi bar in La Jolla. Lauren’s pick this week was Goi Cuon, a new Vietnamese restaurant in Hillcrest dedicated to making spring rolls. Troy’s pick was Chiko, a Chinese/Korean restaurant that’s been on his radar for a while now—he said the orange-ish chicken dish there is a must. In Hot Plates, we talked about the fraud investigation of Gina Champion-Cain, who owned the Patio restaurants and Saska's in Mission Beach. The Union- Tribune released a story talking about whether or not her restaurants will be shut down as this investigation moves forward. The Windmill Food Hall just opened in Carlsbad, and this is the area’s first food hall establishment. It has 14 vendors in the 12,000-square-foot space including Cross Street Chicken and Beer, Notorious Burgers, and The Poke Stand. A new Italian restaurant, Siamo Napoli, just opened in North Park on 30th Street taking over the space where Il Postino was. And lastly, Restaurant Week is coming up with some great deals at over 180 restaurants all over San Diego! This week’s Hot Topic is an innovative Happy Hour happening in Finland, which we read about in the New York Times: A grocery store happy hour! S-market, a grocery chain that has 900 stores throughout the country, has a “happy hour” every day at 9 p.m., where they slash the prices of food that is about to expire by 60 percent. The store started this to combat food waste, and local shoppers the New York Times interviewed said they’re getting hooked on the sales and are becoming "regulars" at the store. In the podcast, Steve says that in his restaurant, he would much rather not have enough of something than throw it away. Thanks for listening, and we’d love to hear from you! Call us at 619-744-0535 and leave a message. Or if you’re too shy to call, you can email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, tell us about any news happening in San Diego’s culinary world, let us know who you’d like to hear featured as a guest on the podcast, or ask Troy a question!

On this episode, we talk with Trish Watlington, founder of Farm to Fork San Diego, a grassroots group of restaurants, beverage makers, businesses and non-profits that support local farmers and fisher families and a fairer, more sustainable food system. Trish gives us the inside scoop on the upcoming Farm to Fork week, Sept 8 thru 15. Farm to Fork week is your chance to try special drinks and dishes, special menus and special events. What sets Farm to Fork Week apart is the chefs' commitments to sourcing ingredients from local farmers, ranchers and fishermen. The week kicks of on September 8 at the historic Mission Hills Nursery with Farmers, Chefs & Fishermen. A Seasonal Farm-to-Table Tasting featuring all the bounty of San Diego County. The event will be a rare opportunity to play in a beautiful garden setting and savor the summer harvest! Featured artisans (so far): Wrench and Rodent Seabasstropub, Cupcakes Squared, Bivouac Ciderworks, Garden Kitchen, Vineyard Grant James, Fave Tacos, Raging Cider and Meade, Terra, Gayagaya, Stehleon Vineyards, Vesper Vineyards, Royale Cocktail Bar, Ramona Ranch Winery... and more to come. Learn more at https://www.farmtoforksd.com Or on Facebook at https://www.facebook.com/farmtoforksd/     Food for Thought is sponsored by Cangshan Cutlery.  Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between.   Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com   We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org   We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com    

This week’s guest is Priscilla Curiel, chef and owner of Tuetano Taqueria in San Ysidro. Priscilla’s taqueria has only been open for a little more than six months and was already written about in Food & Wine, and her birria tacos topped with roasted bone marrow is the Very Important Taco in the May issue of San Diego Magazine. Priscilla talked about growing up in a family of restaurateurs (her family owns Talavera Azul in Chula Vista and La Espadaña in Tijuana), what it’s like to strike out on her own, and how San Ysidro Boulevard seems to be in the middle of a revitalization. Priscilla’s pick for Two People, $50 is Ironside Fish & Oyster Bar, and the staff liked the Catamaran, Peace Pies, and Trust. In Hot Plates, we learned that another San Diego chef is going solo: DJ Tangalin left Bivouac Ciderworks and is opening Maya Eatery in Hillcrest, a restaurant focusing on modern Filipino cuisine, and we discussed why Filipino food has not become mainstream in San Diego yet despite the city having the second-highest Filipino American population in the country. In other news, a two-story restaurant devoted to wine and food from Baja will open in Chula Vista, and Troy talked about the next-level Game of Thrones-themed cocktails being shaken up at the Grant Grill. David’s 60 Second Beer Review pick is Alesmith’s Luped In IPA. This week’s Hot Topic: are millennials tired of drinking? Recent articles show that millennials have cut back on their drinking and that the market for non-alcoholic drinks and mocktails will grow over 30 percent over the next few years. We want to hear from our listeners! Call us at 619-744-0535 and leave a message or email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, or tell us about any news happening in San Diego’s culinary world. Our sponsors for this episode are Donovan’s in the Gaslamp and the San Diego Padres—get tickets at padres.com

On today’s show, we’re talking about chef Accursio Lota’s exit from Solare and the new restaurant he’ll open downtown, El Jardín landing on best restaurants lists in both Esquire and Food & Wine, and Buona Forchetta’s move into the barbecue world. Plus, Council Brewing announces its close, SuperNatural Sandwiches opens a new location, and Fort Oak by the Trust Restaurant Group is due next month. Our guest is chef Danilo Tangalin, who interned at big-name restaurants like Le Bernardin and Eric Ripert’s 10 Arts Bistro before coming to San Diego, where he’s led the kitchens at Tidal and Jrdn. Now he’s infusing his Filipino roots into the menu at Bivouac, the cider-centric restaurant and bar in North Park (check out Troy’s review from our November issue). He tells us the top three dishes to order off his menu, why his version of fish and chips is so different, and his favorite authentic Filipino eateries in town. Plus, what does “Bivouac” actually mean? DJ explains. In Two People/$50, we’re recommending Lotus Thai, The Rabbit Hole, Lola 55, and Raglan Public House. And did you hear? San Diego Magazine has launched its Insiders club, offering exclusive discounts at editor-selected restaurants, bars, spas, and more for just $10 per month. That’s right—it’ll cost you less than happy hour. (Speaking of happy hour, our next Insiders Happy Hour—where you get free drinks and bites—is taking place next week right in our office. Sign up here for the details.)

Lobster rolls with yuzu aioli, pollo a la abrasa on buttery brioche, spicy drunken noodles—we’re feasting at The Willows Hotel & Spa at Viejas Casino & Resort, today’s sponsor alongside chefs Antonio Votta and Larry Banares. We kick off with Hot Plates. Popular Kensington Tex-Mex spot Ponce’s has opened a new location in Del Sur and Modern Times’ new plant-based eatery has debuted in Encinitas. Plus: Helix Brewing Co. has a new sours-only bar in La Mesa, Umami Japanese comes to San Marcos, and La Catrina takes over the old Tostadas space with a chef who previously worked with Javier Plascencia. Our guest is San Diego native Mike Maass, the cofounder of Burning Beard Brewing, an El Cajon brewery that opened in 2016. He explains the metaphor behind the brand name, starting with home brewing in a bathtub, and why canning beer is the “old new thing.” In Two People/$50, we’re recommending Bivouac Ciderworks, Shank & Bone, The Cork & Craft, and Fifty-Two East. We’re also discussing Scout, a new craft beer and wine distributor that’s revolutionizing marketing for beverages.

Chef Danilo (DJ) Tangalin of Bivouac Ciderworks talks about the importance of inspiring future chefs and having mentors along the way. Jack Monaco, who's been cooking for 50 years, shares his wisdom with the Rising Stars.

In the premiere episode of Dish It Up host Edwin Real (Eating and Drinking San Diego on Facebook) sits down with Danilo “DJ” Tangalin Jr. to talk about San Diego's food scene ahead of the opening of his new North Park restaurant/taproom Bivouac Ciderworks. They discuss how to make San Diego a first class food city, Oceanside's distinct food style, and local Filipino chefs and food, plus DJ explains the concept behind “in-the-moment” cooking.

Bivouac Ciderworks, located right in the heart of North Park, will feature a full menu of delectable fare to accompany not only their cider, but also the select local craft beer and wine they will serve. We chat about different ciders, the adventurous mission behind the brand, food pairings, and the insane amount of apples in this world and the intricacies in flavor profiles!