Podcasts about buona forchetta

Congressional representatives and other local leaders are responding to last Friday's immigration raid at Buona Forchetta, a restaurant in the South Park neighborhood. We break down the latest.

This week we have the future New York Times Best Selling Author @scoutsobel to talk all her entrepreneurial success, mental health and of course the best places to stay, dine, drink and play in the sunny city of San Diego! Scout is the founder of Scout's Agency, co-host of the Okay Sis Podcast, host of SCOUT podcast AND newly published author. Not only was it a joy to learn more about her and her journey but she was a no doubt a 5-star tour guide for San Diego! SHOW NOTES: Where to stay: Pendry Hotel, La Valencia Hotel, Rancho Valencia Resort & Spa Where to eat: Fortunate Son, Born and Raised, Buona Forchetta (there will be a long wait, go across the street to Kindred for dinner) Where to drink: Polite Provisions, Anywhere in Little Italy, Ketner Exchange, bar at Born and Raised, Young Blood What to do: Walk around the different neighborhoods, San Diego Zoo, walk around Balboa Park, Swami's Beach, Meditation Gardens in Encinitas, RAPID FIRE: Most instagram-able spot: Morning Glory Favorite pizza spot: Buona Forchetta, Bronx Pizza Favorite coffee shop: Holsem Coffee, Dark Horse Coffee Roasters, Bird Rock Coffee Roasters, Pannikin Coffee & Tea Favorite wine & cheese spot: Venissimo Cheese, Carruth Cellars Wine Garden Favorite season to visit: July or October Favorite local business: Mila North Park, Von De Vort, Swirl Boutique Biggest tourist trap: PB-Pacific Beach (the neighborhood) SCOUT: IG: @scoutsobel Purchase The Emotional Entrepreneur: https://smile.amazon.com/gp/product/0578941309/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1

Happy Pride Week! Our special guest is Roanna Canete, owner of The Gluten Free Baking Company in North Park. Roanna founded the company in 2015 when her son was diagnosed with a gluten allergy and she started baking for him—that led to formally studying cooking and baking, and starting the business. The storefront opened on 30th Street in the spring of 2020 and offers donuts, brownies, bagels, and pastries that are all gluten free; they can also make wedding cakes and gingerbread houses. In honor of Pride Week, Roanna created a menu of cupcakes and a special Pride rainbow cake, and she's donating 20 percent of the sales to The National Black Justice Coalition, a civil rights organization focused on empowering the Black LGBTQ+ community. We talk with Roanna about the importance of allyship, and how business owners can get involved in social justice issues and help make a difference, even in small ways. In Hot Plates, the founding chef of Dija Mara is opening a new Southeast Asian restaurant in North Park. Buona Forchetta opened another pizzeria, its eighth restaurant in the county, in San Marcos. Attention Top Chef fans! Animae and Unplated are hosting a charity dinner on August 1 featuring four chefs from the most recent season, filmed in Portland, Oregon, and the proceeds are going to the nonprofit World Central Kitchen. For Two People, $50, Roanna's pick is the tangerine chicken at Plumeria Vegetarian Restaurant, and she's also a fan of Meráki Café in University Heights. Troy recommends the Morroccan spiced lamb at the newly opened Verbena Kitchen in North Park. David tried the bone-in ribeye at Rare Society, and Marie visited White Elephant (a new Thai restaurant in Hillcrest) for the crispy duck salad. Thank you for listening! As always, we want to hear from our listeners. 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. See you next week!

Good morning, evening, or night North County and beyond! How do you take your coffee? What new spots are opening up in the near future (hint...one's called the Co-Lab)? And what events are back this summer in SD? Tune in and enjoy! Check out our YouTube Channel : North County San Diego with Chris and Cassidy (that's the channel name) Cassidy - @cassidylewisre Chris - @i.am.chris.erickson Please subscribe and leave us a review. We love ya!

Today we have a very special guest, chef Eric Greenspan. Eric has over 20 years of experience in the culinary world, having worked with chefs such as Alain Ducasse and Rocco DiSpirito, and apprenticing at the three-Michelin-star El Bulli in Spain. He was executive chef at several successful restaurants in LA, including Patina, The Foundry, and Maré, and is a noted cookbook author and regular judge on Guy’s Grocery Games. Eric is on the show today to talk about ghost kitchens and virtual kitchens, as he’s an expert in this emerging field. In 2017, he started his own delivery-only virtual kitchen operation, Alt/Grub/Faction. He also leads the culinary team for Virtual Dining Concepts, which partners with celebrity food brands like Mariah’s Cookies, Tyga Bites, and MrBeast Burger. We sought Eric’s insight about this new ecosystem of delivery-only dining in light of CloudKitchens opening its first ghost kitchen in San Diego, the Barrio Food Hub. Eric entered this new area of the culinary world when he realized that with all of the restaurants he was running, he was spending most of his time in the car driving from one to another. His solution was to gather all his concepts together and make them available for delivery in a ghost kitchen (which rents space for prepping and cooking only) that he operated out of CloudKitchens’ LA location. He says this environment is appealing for young chefs, since renting a space in a ghost kitchen costs much less than opening a traditional restaurant, and all the money saved on rent can be used on advertising and marketing. Although his operation was successful, he could deliver food only within a four-mile radius of the ghost kitchen. That’s why Eric teamed up with Robert Earl, founder of Planet Hollywood (who was renting space right next to him)—they realized that their brands did not have a future in ghost kitchens, and they developed their own virtual kitchen company: Virtual Dining Concepts. In Hot Plates, Claudette Zepeda's new restaurant, Vaga, just opened, and Troy got the First Look. Chef William Eick is serving Japanese-style fried chicken out of his new restaurant, Naegi, in Oceanside. Matteo Cattaneo, founder of Buona Forchetta, also has a new fried chicken concept in South Park, Chicchirichì at Matteo. After being closed for two years, Storehouse Spirits finally reopened last week in East Village with their own line of gin, vodka, bourbon, and rum, as well as a restaurant on site. In Two People for Takeout / Two People for $50, Eric’s perfect night in involves MrBeast Burgers and Mariah’s Cookies, while watching Guy’s Grocery Games. Troy can’t wait to check out Weapon Ramen in Liberty Station, Phillip Esteban’s new eatery. David says once he gets back to San Diego, he’s looking forward to enjoying an Arrogant Bastard and a veggie cheeseburger at Stone Brewing at the airport. Noah's pick is Barrio Star for their carnitas chile relleno, and Marie is looking for recommendations for places to get oysters—let us know your favorite spots! Thank you for listening! As always, we want to hear from our listeners. Need a recommendation for takeout? 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. See you next week!

Welcome back to the Happy Half Hour! At the time of this taping, indoor dining at restaurants in San Diego has been shut down for at least the next three weeks, and bars remain closed. We’ve been wondering what this means for the industry, and also how this will affect the live music scene and the venues that host them. So we brought in Tim Mays, who owns The Casbah on Kettner Boulevard—a landmark that’s been in town for over 30 years—along with Starlite restaurant, Krakatoa Cafe and Vinyl Junkies Record Shack. Tim is a serial entrepreneur: He’s also a partner in Soda Bar, and owned both Turf Supper Club in Golden Hill and Riviera Supper Club in La Mesa. He got his start in the industry by passing out flyers for concerts and booking shows in the ’80s before he opened The Casbah. Tim shares his insights on what it takes to adapt a restaurant to social distancing rules, when live music might start up again (nothing is projected until next spring), and what the industry could look like in the near future. We talk about how local musicians and creatives are affected by this, and how some are changing in response; Tim also shared his top favorite bands that have performed at The Casbah. (Listen to find out!) In Hot Plates, we talked about how Il Dandy changed its high-end Italian concept to a more casual one, Civico by The Park, that is serving pinsa—Troy explains what pinsa is and how it’s different from pizza. New things are happening at Liberty Public Market: the owners of Mastiff Sausage are opening a hot chicken and burger concept; Phillip Esteban (whom we just had on the show) is opening a brick-and-mortar spot for his Filipino rice bowls; and The Presley is opening at the end of this month, taking over the former Fireside by The Patio space. For Two People for Takeout, Tim’s picks are Buona Forchetta and Pizzeria Luigi. Troy’s pick is the döner fries at The Kebab Shop, and I picked the larb at The Original Sab-E-Lee. David’s pick is the fish and chips burrito at Beerfish, and he explains a fun to-go promotion the restaurant started that involves Smirnoff Ice. Thank you so much for listening and for staying with us. We want to hear from you. Is there a guest you want us to book on the show? A topic that should be explored? Need a recommendation for takeout? Do you have a question for Troy? Let us know. You can call us at 619-744-0535 and leave a voicemail, or if you’re shy, you can email us at happyhalfhour@sdmag.com.

Welcome back and Happy New Year! After the holiday break, we kick off 2020 by catching up with Matteo Cattaneo, who is from Bergamo, Italy, and the founder of Buona Forchetta, the popular pizzeria. We last had Matteo on the show back in the spring of 2017, but so much has happened since then. Buona Forchetta now has three locations throughout the county, and in late 2018, Matteo opened an Enoteca next door to Buona Forchetta’s flagship South Park location. This year, he plans to open Gelati & Peccati, a Roman-style pizza stand in North Park; Carbón, a barbecue restaurant in South Park; and a fourth Buona Forchetta in Coronado. He’s also getting ready to open a nonprofit restaurant, called Matteo, in South Park. In Hot Plates, we catch up with news on restaurant openings and closings, and unfortunately start of the new year with some significant restaurant closures: Chef DJ Tangalin closed GayaGaya, his modern Filipino restaurant in Miramar; the La Jolla location of Donovan’s Steak & Chophouse shuttered; and McCormick and Schmick's closed without warning on New Year’s Day after being in the Omni Hotel in the Gaslamp for 15 years. We end with one of the first restaurant openings of 2020—The Village in North Park replaced Anthem Vegan, and is serving vegan sushi and Mexican food. These cuisines are definitely a trend, which we explore in the January issue of San Diego Magazine. David’s 60 Second Beer Review is Back! This week, David likes the Springboard Pale Ale from Ocean Beach Brewery—it’s big collaborative beer made along with Belching Beaver, Pizza Port Brewing and Amplified Ale Works, and will be available at the Springboard West Music Festival in Ocean Beach this weekend. This week's Hot Topic is related to the plant-based trend: the company that makes the Impossible Burger announced earlier this week they're going to launch a pork alternative. It's going to come in ground and sausage versions, and you can expect to find it at Burger King soon on their croissant breakfast sandwich. We caught up with what everyone has been eating. Troy’s pick this week for Two People, $50, was Fernandez Restaurant, a birria restaurant in Nestor. Troy is currently on the hunt for who makes the best birria in San Diego—and we want to hear your suggestions on where Troy should go next! Lauren checked out Rare Society, the new steakhouse in Hillcrest from the group behind Trust, and Matteo’s pick was Wayfarer Bread—he loves their bread and pastries, especially the croissants.  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.

Grubcast RR#33 Buona Forchetta Pizzeria Ristorante Vineria Get There! by Grubthusiast Grubcast

We’re taping this week’s episode at Bayside Kitchen + Bar at the Hilton Garden Inn in Little Italy, which offers SoCal inspired comfort foods, craft cocktails, and a vibrant mid-century setting. This week’s incredibly talented special guest is Chef Claudette Zepeda-Wilkins. She was in the running for a James Beard Award earlier this year, and was nominated as a semi-finalist for Best Chef in the West. You may notice there are two parts to this week’s episode. When we first recorded with Claudette, she was still acting as executive chef at El Jardín, which has since closed. The first part of the episode is untouched from when we spoke in late July, but we sat down with her again for an update just this week, as she will not be returning as executive chef when it re-opens. She chose Punjabi Tandoor in Mira Mesa for her Two People, $50, and the hosts opted for Starlite, Carruth Cellars, and Masala Street. Next up is Hot Plates, where the Busalacchi family is celebrating the 35th anniversary of their very first restaurant—Casanova's Pizza! To honor the milestone, the Busalacchi’s two Little Italy restaurants, Barbusa and Nonna + Cafe Zucchero, are offering a throwback menu throughout August. In other Italian news, Buona Forchetta is opening a small pizza restaurant on University Avenue in North Park this month. It's called Gelati & Peccati, and it will serve Roman style pizza. Don’t forget that next weekend is the Latin Food Fest at the Embarcadero Marina Park North. And lastly, there's a new executive chef, Timothy Ralphs, at THE MED at La Valencia. Our Hot Topic this week is about the recently published list of the World's 50 Best Restaurants, and more specifically, the highest-rated U.S. restaurant on the list: Cosme in New York City. It came in at number 23 this year, but that's not what's most notable about it. The chef of the restaurant, Daniela Soto-Innes, was named Best Female Chef at 28 years old, the youngest to earn the controversial title. Skeptics see a problem considering there's no Best Male Chef title, insinuating that women chefs are not comparable to men. The Best of San Diego Party is next Friday! Taste samples from more than 80 restaurants at the most delicious evening of the year. It’s on August 16 at Liberty Station. This event sells out every year, so don't wait to get your tickets. Insiders get a special discount on tickets and front of the line entry. 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, or let us know who you’d like to hear featured as a guest on the podcast.

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.)

On today’s show we’re coming at you from our sponsor, The Willows Hotel & Spa at Viejas Casino & Resort, along with vice president of food and beverage David Duran. In Hot Plates, we’re talking about two upcoming events, including the San Diego Bay Wine & Food Festival and the first annual San Diego Food Tank Summit with bold-faced names of the industry (like the president of the San Diego County Farm Bureau and the co-owner of Café Gratitude) discussing how we can responsibly grow our region’s food movement. Plus, Ike’s sandwiches opens in the Midway district, Buona Forchetta opens its first North County location, and Farmer’s Table expands to Bay Park. Also, we talk about a fundraiser to help the cancer-stricken daughter of local beer icon Mike Hess. Our guest is Nica Knite, the owner and operator of Pine House Café & Tavern and the woman behind the revamp of the historic Pine Valley House & Silver Queen Saloon, a 95-year-old boutique resort, restaurant, and bar in Pine Valley, built by the architect Richard Requa (who built most of the California Exposition in Balboa Park). She explains why she’s restoring the scene in her mountain town and everything on her from-scratch menu. We’re also talking about the recent ban on polystyrene foam, a.k.a. Styrofoam, in the city. In Two People/$50, we’re recommending Din Tai Fung, Grains, Maestoso, and The Mission in North Park.

What’s better than one Buona Forchetta concept in South Park? Two! On today’s show we’re talking about the debut of the Neapolitan pizza pro’s new wine bar, a Cohn Restaurant Group (Coasterra, Island Prime) concept coming to Mission Valley, and the closing of a Vista brewery. In the guest seat, meet Lee Chase, co-owner of Blind Lady Ale House, Tiger! Tiger!, and Balboa Park’s Panama 66, as well as the force behind Automatic Brewing. The San Diego native tells us about his start in home brewing at age 17, what drew him to Stone Brewing Co. as one of its earliest employees, and we revisit our favorite subject, what is going on with the food scene in Balboa Park. Today’s first hot topic focuses on craft beer, specifically how the local industry now pulls in three times the revenue of the Padres. Then we’re asking the question: Will we ever stop eating animal meat? Factory farming counts for one-sixth of the world’s greenhouse gas emissions—but Americans don’t seem to care. We talk about going meatless (for at least one meal per week) and longtime vegan Chase chimes in, too. In Two People/$50, we’re recommending Plant Power, Jaynes Gastropub, and El Jardín. 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.

This week Troy Johnson and producer Archana Ram are chatting about an OB winemaker who earned heavy duty medals at a national wine competition, the new Nectarine Grove in Leucadia, and the Little Italy Food Hall project slated to open this summer with tacos from Sam the Cooking Guy and pizza from Ambrogio15. We’re excited to bring back previous Happy Half Hour guest Matteo Cattaneo, owner of Buona Forchetta in South Park and Officine Buona Forchetta in Liberty Station. He’s on the show to announce his latest concept—a non-profit Italian-style bakery benefitting local elementary schools. Located in the former Rebecca’s café space, the still-unnamed spot will serve breakfast, pastries, and more and is set to open in the next few months. That’s on top of the Neapolitan pizzeria’s already busy expansion, which includes the Enoteca Buona Forchetta bottega in South Park, a newly minted vendor spot in Petco Park, and upcoming Buona locations in Encinitas and Coronado. We end with Two People/$50, including Born & Raised, Campfire, Et Voila’s happy hour, and Tacos La Mezcla at South Park Brewing Co.

Today’s episode of the Happy Half Hour is sponsored by Vom Fass, the Hillcrest boutique that sources small producers around the globe for its collection of whiskies, brandies, oil, fruit vinegars, and more. They’re telling us all about their “try before you buy” policy and how you can mix the most creative cocktails using, yes, vinegar. In Hot Plates, we’re talking about the new True Food Kitchen at Westfield UTC, Catalina Offshore’s Good Food nomination and the East Village’s You & Yours Distilling Co., whose founder Laura Johnson was just named on Forbes’ 30 Under 30 list. Today’s guest is Adam Hiner, co-founder of Boochcraft, the San Diego-based company that makes kombucha with a boozy spin. He gives us the scoop on how Boochcraft started, all the trial and error that went into making the drink (at one point they tried adding in moonshine), and their most popular flavors. Plus, we’re talking about hops and how climate change may make beer more expensive. In Two People/$50, we’re recommending Buona Forchetta, Shake Shack, and Arrivederci.

We’re bringing you today’s episode of the Happy Half Hour from North Park’s Waypoint Public, one of nearly 40 restaurants participating in this year’s SoNo Fest & Chili Cook-off. We’re joined by Waypoint chef Rich Sweeney and SoNo co-organizer Brijet Myers to chat about the 8th annual event that includes chili, beer, a holiday craft market, and more—all taking place December 3 at the intersection of 32nd and Thorn streets. Even better, the event raises money for McKinley Elementary Schools’ Spanish, art, and music program. In Hot Plates, Erin Chambers Smith and Troy Johnson are talking recent restaurant openings, including a local chef headed to TV on the next season of Top Chef and Buona Forchetta’s expansion. Today’s guest is Eric Larson, executive director of the San Diego County Farm Bureau. Plus, we’re talking about the potential cuts to farmer’s market funding.

Catalina Offshore debuts canned tuna, Buona Forchetta drops in, and Stone Brewing Co. releases a Toilet to Tap beer

关注公众号咖啡意语课堂，输入关键词forchetta即可得到完整文本。

关注公众号咖啡意语课堂，输入关键词forchetta即可得到完整文本。

关注公众号咖啡意语课堂，输入关键词forchetta即可得到完整文本。

关注公众号咖啡意语课堂，输入关键词forchetta即可得到完整文本。

Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold. An early social marketing campaign and the perils of being driven by price made it worth listening to again. If you enjoyed this trailer, and hadn't heard the whole thing, you can listen to that here. Music by podington bear.

Ah, the self-indulgent joy of making a podcast on one of my own passions. “They” say that turning cooking from an enjoyable hobby into a business is a recipe for disaster, and while I’m flattered that people will pay for an additional loaf of bread I’ve baked, there’s no way I’m going to be getting up at 3 in the morning every day to sell enough loaves to make a living. But there are people who have done just that, and one of them happens to be a friend. Suzanne Dunaway and her husband Don turned her simple, delicious foccacia into Buona Forchetta bakery, a multi-million dollar business that won plaudits for the quality of its bread – and then sold it and walked away. Suzanne was also one of the first popularisers of the “no-knead” method of making bread, with her 1999 book No need to knead. Using a wetter dough, and letting time take the place of kneading, has been around among professional bakers and some, often forgetful, amateurs for a long time, but it was Mark Bittman’s article in the New York Times that opened the floodgates on this method. Since then, as any search engine will reveal, interest in the technique has exploded, both because no-knead is perceived as easier and because the long, slow rise that no-knead usually calls for results in a deeper, more complex flavour. I've had my troubles with it, and had more or less given up on the real deal. But I’m looking forward to seeing how a quick no-knead bread turns out, especially now that I know that in Suzanne's case it was the result of a delicious accident. Notes If you created the graphic riff on Breaking Bad, or you know who did it, please let me know. I would really like to give proper credit. Engage