Podcasts about little italy food hall

Experts say progress is being made combatting the South Bay sewage crisis, as a number of crucial repairs have been made to the South Bay International Wastewater Treatment Plant. The City of San Diego says it is considering expanding paid parking hours in busy areas like Pacific Beach, Downtown and Old Town. After nearly seven years of business the Little Italy Food Hall is set to close it's doors today.   What You Need To Know To Start Your Sunday. 

Happy New Year! We took a break from taping during the holidays, and now we’re back and looking forward to 2021. We kicked off our first episode of the year with chef William Bradley of Addison, San Diego’s first restaurant to receive a Michelin star, which it was awarded in 2019. William is a San Diego native, and he's been leading the kitchen at Addison since 2006. He’s been nominated four times for a James Beard Award, won Robb Report’s Culinary Masters, and has served on the council for Bocuse d’Or USA since 2013. Addison is also just one of 87 restaurants in the world to have the Relais & Châteaux designation. To adapt to the current stay-home order, Addison is now offering a takeout program so you can enjoy their fine dining at home. In this episode, we learned that William is from Chula Vista, and that he was a competitive soccer player—as a teen, he even played on a men’s league in Tijuana. He says a lot of people don’t know that before he pursued a career in the culinary arts, his first love was soccer (and he is still an avid fan of the sport). Growing up in Chula Vista, his palate was heavily influenced by the cooking of his Latinx friends and neighbors. When he moved to New York, he didn’t think he would come back to San Diego, but he eventually did to lead the kitchen at Loews Coronado Bay Resort. Addison is unfortunately closed for in-person dining again, so the team decided they needed to pivot to offer takeout (for the first time in the restaurant’s history) to keep their workers and the ecosystem of local businesses that supply the restaurant employed. How can fine dining, which is experiential, translate to takeout? William said they didn’t want to go the route of offering an extensive tasting menu to go, so instead their new program, Addison at Home, is more approachable. The four-course meals, which are available four nights a week, are “what you’d make at home, but we’ll make it for you.” There is also an option to add on wine that is selected by their sommelier, as well as breakfast for the following morning. Last, we talked a lot about the future of fine dining, and William shares what he’s looking forward to in 2021. Listen to find out! In Hot Plates, we discussed the news that Karl Strauss is leaving La Jolla after 25 years because they decided not to renew the lease (two locations remain open for takeout). The owners of Farmers’ Table just opened Smokey and the Brisket, a new barbecue restaurant near Lake Murray; and coming soon to Golden Hill is Kingfisher, a modern Vietnamese restaurant from the owners of Crab Hut. They’re doing monthly pop-up dinners to showcase the new menu, starting January 15 at Crab Hut’s Mira Mesa location. Sam the Cooking Guy is opening a new burger concept soon in Little Italy Food Hall that will be a permanent home for the “Samburgers” that he launched at a ghost kitchen in Seaport Village. In Two People for Takeout, William had two picks for his favorites: Bitchin’ Sauce, a locally made almond-based dip available at Costco and farmers’ markets (he recommends the chipotle flavor), and the Double-Double at In-N-Out Burger. Troy’s pick this week is the OBecian pizza with white sauce at Sisters Pizza in Bankers Hill, and David recommends the family-style crab boil from Louisiana Purchase in North Park. My pick is the birria ramen from The Birria Truck, which has two locations in Chula Vista and City Heights. Thank you for listening and starting the new year with us! As always, we want to hear from our listeners. Do you have a question for Troy? 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! Today's guest is Hanna Tesfamichael, chef and owner of Hanna's Gourmet in Normal Heights. Born in Eritrea, Hanna came to San Diego to study food and nutrition at San Diego State University. She worked for a while at Jenny Craig, and then in 2008 she opened her own catering kitchen before opening Hanna’s as a full-service restaurant in 2011. Hanna chatted with us about her unexpected journey from nutrition coach to caterer to restaurant owner. Throughout college, she worked at a catering company and fell in love with it. She was always drawn to the kitchen, and that led her to become a personal chef. But when she started Hanna’s Gourmet, she had no intention to turn it into a restaurant, much less a beloved neighborhood bistro. We then dove into how she began her catering company, which included a three-year journey finding a place to rent. It was no easy endeavor—she and her husband had to build from the ground up. Between 2008 and 2011, Hanna’s functioned as a caterer, but as customers kept asking her to do takeout, she converted the storage area next door into the dining room we know today. Unfortunately, the future of catering looks grim, and we discussed what that might look like for businesses everywhere. Hanna’s Gourmet is one of the many that’ve had to adapt, and they are now offering a weekly menu of small-batch, made-to-order dinners. While some of the favorites stay the same—like the tortellini with pear, Parmesan cream sauce, prosciutto, and their best-seller, the Moroccan chicken—everything else on their global menu changes. Hanna told us that she loves to get her customers involved, having them send in recipes and seeing what they like. You can order through her website, which has all the information. In Hot Plates, North Park is getting some Thai street food. The owner of Mngo Cafe on Convoy is opening Kin Len on 30th Street in the old Berkeley Pizza spot. There's a brand-new Mexican restaurant in Ocean Beach: La Doña OB Cantina opened last Saturday, taking over the spot on Bacon Street where Nati's was for 60 years. The list of new restaurants continues with Seaport Village, which is getting a Malibu Farm restaurant. The restaurant is known as a spot for celebrity sightings, and has expanded to eight locations around the world. It's going to replace Harbor House, which has been on the waterfront for 40 years. But don’t get too excited just yet—you will have to wait a little longer as the restaurant won't open until 2022. In Two People for Takeout / Two People for $50, Troy kept his ramen hunt going strong with Menya Ultra Ramen, one of the most esteemed ramen places in both San Diego and Tokyo. Marie followed up Troy’s journey with her recommendation for quality noodles at Ramen Ryoma in Hillcrest. Hanna couldn’t decide between two, so she chose both: the Azerbaijani-inspired fare from Cafe 21 and the classic Italian appetizers and pastries at Ciccia Osteria in Barrio Logan. David took us on a little trip to the Little Italy Food Hall, where he tried a flatbread from Graze by Sam and Bobboi Natural Gelato’s charcoal-infused vanilla ice cream. Thank you for listening! As always, we want to hear from our listeners. Do you have a question for Troy? 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.

Is staying in really the new going out? Leave it to Sam the Cooking Guy to get people out of their nooks by throwing a dinner party night in and night out at his newest restaurant Graze. Offering a laid-back living room setting that makes every guest feel like old friends, he’s taking care of his crew just the same by keeping everything efficient in the kitchen. Lucky for Cali BBQ Media, we got to go behind the scenes at Graze to see just how Sam came up with his latest concept on this episode of Digital Hospitality. Sam the Cooking Guy — the man of 1.5 Million YouTube followers and only one knife — is on his second restaurant in San Diego’s lively Little Italy Food Hall. Located directly across from his first restaurant, Not Not Tacos – yes, yes you read that right – Graze offers at home ambience with fine food that’s just as cozy and comfortable. Trying to unwind on the regular? Graze’s Wine Club offers monthly wines and member perks, complimented by cool beach breezes best enjoyed with the piazza’s outdoor drinking layout. Shawn “King of the Soft Opening” Walchef got the inside scoop on Graze from Howard Solomon – a regular on the Cali BBQ Media Podcast and Sam’s righthand man. Howard and Deborah Solomon were previous guests on Digital Hospitality, where they discussed their Solomon 2.0 hospitality leadership coaching business. Specializing on sliders, salads and flatbread, the Graze crew bring recipes to life in a kitchen no bigger than yours backed by creative cooks. The close quarters are both well-staffed and smartly equipped with Easy-Bake Oven efficiency bringing puffy Polpetto di Mano that’ll make you sink into the couch and a hand cranked cutting board stacking up thinly sliced prosciutto you could only get with an airplane and a time-machine. So, just why did Sam choose to open his newest venture with his smallest kitchen? “Because we didn’t have room for anything else!” Trying to do more with less – and succeeding at it – the food comes out faster than the drinks go down with the vibe proving chiller than the beach’s breeze. “It’s this whole idea of being inside of Sam’s living room and he’s throwing you a dinner party,” explains Howard Solomon of Solomon 2.0. “It’s very relaxed. Grab a bottle of wine, have a nice cocktail, it’s meant to be a really comfortable environment just like you’re in Sam’s living room. There’s little knick-knacks from his own house, it’s very personalized. It’s on brand and it’s all about Sam.” Ready to enter Sam’s world? Family photos and couches in the living room make guests and local regulars feel like fast friends with The Cooking Guy. Well-known and also well-traveled, Sam’s use of an indoor/outdoor layout brings a casual combo of bar/restaurant to San Diego that’s usually only seen in Europe. Essentially, modern West Coast cool meets the classic components of the Eastern Hemisphere’s rich food scene. Who’s mad at that? Not us. Ready to roam? Graze is the name of the space but it’s also the name of the game if you’re using the piazza to its full potential. Say you don’t fall asleep due to comfort food and living room seating to match, you can easily walk 10 seconds across the piazza to Sam’s first baby – Not Not Tacos – to get your Nashville Hot Chicken taco fix. So, did the perfect night in just combine with the perfect night out? We think so. To recap, just how do you have a good time at Graze? Here’s a step by step process. Start a group chat with three of your besties to plan dinner and drinks Arrive at Little Italy Food Hall with said besties on Friday night Start out at Graze with The Max charcuterie board and Tre Amici flatbread while sinking into the sofa chairs Pay homage to the owner by ordering Sam’s Favorite cocktail – or two or three of them Join the member’s only wine club on your way to the outdoor bar as you stroll around the piazza Repeat Saturday night Check out our YouTube video for a behind-the-scenes look at ...

This week's episode is brought to you by Ronald McDonald House Charities of San Diego and their Dream House Raffle. Visit www.sdraffle.com to buy tickets and learn more about the hundreds of prizes! Early Bird deadline is February 22, 2019! Today we’re talking brewing, tasting rooms, and whether there is another softening in the market for local craft beer. In Hot Plates, we’re discussing the new locations for Extraordinary Desserts and Holy Matcha, as well as the opening of Kairoa Brewing Company in University Heights. Seven Seas Roasting Company has also soft-opened in South Park and Grand Ole BBQ is officially serving up smoked meats in the Central Texas-style out inFlinn Springs. In the guest seat is Dan Caricco, a San Diego native and one of the founders of Thorn Brewing, who talked about growing up in Mission Hills and leaving behind the doldrums of an office job to turn a passion project into a profitable business. We learned how the racoon-riding-a-bike logo came about as well as his thoughts on the regulations facing the beer industry and whether the recent string of closings is good for the industry. Thorn Brewing’s newest tasting room is open soon in Mission Hills near the new Fort Oak restaurant. Our hot topic is all about the Little Italy Food Hall being voted one of the 10 Best in the nation.

Have you ever wondered what the first thing a new Business should look into doing? Gretchen Kamp has the answer for you!Brand Specialist and Designer Gretchen Kamps talks about the importance of creating a successful logo, color palette, and just inspiration in general to have the best Brand Design for your company.Having worked for many successful companies all around San Diego, including: Barbusa, Little Italy Food Hall, Fluxx, Pacifc Shore Capital and including our own brand Value Add with K&K.In this episode, we'll talk about the importance of Branding and Design for your Business, the steps it takes to build a successful Design, and Social Media platforms that can help your Business.If you're looking into branding for your business, look into Gretchen Kamp on instagram: @GretchenKampBlog, Pinterest: Gretchen Kamp or look up her website to view her full portfolio at GretchenKamp.com.

On today’s show, Erin, Troy and Archana are talking Hot Plates, including Pop Pie Co.’s new ice cream shop landing next month in University Heights, a new ramen spot in Kearny Mesa, a long-awaited holiday event coming to Polite Provisions, and more. In the guest seat is Sam “The Cooking Guy” Zien, the former biotech-er turned cooking show host, cookbook author, Emmy winner, and founder of Not Not Tacos at the new Little Italy Food Hall. He talks about why a “Jewish white kid from Canada” can make the classic Mexcian dish, answers reader questions, and tells us about that time he and Troy were on a bomb-threatened plane. Today’s hot topic is about Seattle’s Pike Place Fish Market being sold to its own longtime employees. Discuss! We end with Two People/$50, including Queenstown Public House, Civico 1845, Born & Raised, and Masala Street La Jolla.

Sam the Cooking Guy - TV Personality & Chef - Not Not Tacos - San Diego, CA Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California. Subscribe to Sam The Cooking Guy's YouTube Channel and join his over 1.1 million subscribers! Subscribe to Cali BBQ Media on YouTube Summary Sam “The Cooking Guy” Zien makes his second appearance on the podcast to talk about opening Not Not Tacos at the Little Italy Food Hall. Not Not Tacos serves up genre-bending fare that pushes the envelope of culinary creativity to breakdown preconceived notions of “tacos” and provide fiercely-innovative and unexpected items. Sam’s desire to create tacos that aren’t bound by a traditional expectation gave him freedom to add ingredients like pastrami, meat loaf and Korean short-rib to his tacos. Preparing each dish to order: All the tacos are made on-site with fresh ingredients (including the flour tortillas) to create an exceptional culinary experience. Being “all-in,” Sam discusses getting emotional ten minutes before the opening of the restaurant as the realization of, not only his efforts, but all his collaborators and supporters. The prevalence of suicide in America and how an open dialogue about “things people don’t talk about” can lead people to the support they need. Links Mentioned in this Episode: Not Not Tacos Website Twitter Instagram Facebook YouTube Sam The Cooking Guy Website Twitter Instagram Pinterest Facebook YouTube Mentions Sam The Cooking Guy's Not Not Tacos Grand Opening Video Sam’s First Time on the Behind The Smoke Podcast: #031: If You Hate Your Job, Quit and Find Your “Bicycle” – Sam The Cooking Guy Sam The Cooking Guy's Personal Comments on Anthony Bourdain’s Suicide How Can A Father Not Want To Know His Son? – Shawn P. Walchef – Medium Grit and Grain Collective Howard Solomon Del Mar Racing Hot Sauces N More Big Green Egg US Foods Weekly Social Shout Out: @mudvillebbq Winner of a sexy new #BehindTheSmoke Mug. Be sure to tag @calibbq in all your #DigitalHospitality photos and interact with the podcast on social for your chance to win. Remember...if we can’t tag you then we can’t pimp you. Shareable Quotes: “40 minutes to go before you close and you running out of something; I’m fine with that. Two in the afternoon and you’re getting caught with your pants down, that’s not a good thing.”  {11:30} - Sam The Cooking Guy “Call me what you will, but I’ll be damned if I go out there and shit isn’t right… Do not put a product out you wouldn’t eat.” {15:39} - Derek Marso “It can look good but if it’s all jacked up underneath, that’s a bummer. Take an extra minute, make it look perfect.” {16:45} - Sam “The Cooking Guy “The heart of what I do is teach. Whether it’s TV, whether you’re laughing or not... You may not realize that I’m teaching, but I’m teaching.” {18:28} - Sam The Cooking Guy “Make it about them [customers]. Think about what they need and you’ll be okay.” {36:25} - Sam The Cooking Guy “Literally we are just the tip of the iceberg. You see someone on the street smiling and assume they’re all good... You can’t see so deeply in someone that you would ever have an idea. {58:11} - Sam The Cooking Guy Get in Touch: Email the Show: podcast@calibbq.media Shawn P. Walchef - @shawnpwalchef  on Twitter Derek Marso - @marsoderek on Twitter Cory Wagner - @iamcorywagner on Twitter Bryan Abou Chacra - @kinglordbryan on Twitter CaliBBQ.Media Website Instagram Twitter YouTube Facebook Valley Farm Market - 9040 Campo Road, Spring Valley, CA 91977 www.valleyfarmmarkets.com derek@valleyfarmmarkets.com Cali Comfort BBQ - 8910 Troy Street, Spring Valley, CA 91977 www.calicomfortbbq.com shawn@calicomfortbbq.com Instagram Twitter Facebook YouTube Shawn P. Walchef on LinkedIn Honorable Mentions & BBQ Business Resources:

On today’s episode of the Happy Half Hour—first things first—we’re announcing the winner of our 100th episode Fantasy Restaurant Draft. Plus, we’re dishing on Hot Plates news—Little Italy Food Hall, Casa Rústica in Carmel Valley, and a new project in Oceanside, helmed by ex-Bice chef/owner Mario Cassineri. Joining us is Master French Chef Patrick Ponsaty of Hotel del Coronado’s 1500 Ocean. He talks to us about using local farmers, the ingredients he grows at the hotel garden, and menu items like an egg caviar we get to try during the show. In the guest seat is Chad Cline, owner of the iconic local dive bar the Waterfront, as well as six other spots in town, including Harbor Town and Club Marina. His Little Italy bar has been in the Cline family since his great-grandfather bought the space, and Chad tells us what it was like to grow up sleeping literally under the bar and how those memorable photos on the wall came to be. Our hot topic delves into Troy’s realm: the world of reviewing restaurants. He explains why he doesn’t review new establishments and reveals the fake name he uses for reservations. We end with Two People/$50, including Bali Hai, Nolita Hall, Olympic Cafe, and Flying Pig Pub & Kitchen.

Cantore opens the show talking about ripping his board shorts while surfing and showing his junk to the entire line-up. He also shares an observation about the entitlement some people have after hitting cross-walk lights.  Cantore visits TV personality, author, and cook-extraordinaire, Sam the Cooking Guy, at his new restaurant, Not Not Tacos, opening this week in the Little Italy Food Hall with hospitality group Grain & Grit Collective. Not Not Tacos will serve up genre-bending fare that pushes the envelope of culinary creativity with tacos that are big, bold, full of flavor and made from things not normally found in authentic Mexican food (looking at you meatloaf, salmon & pastrami.) Before introducing us to the restaurant, Sam opens up to Cantore about his insecurities and the pressures of coexisting in a modern world that puts so much value on wealth and material items. Also, great discussion about how weed can perpetuate self-doubt. 

Cantore opens the show talking about ripping his board shorts while surfing and showing his junk to the entire line-up. He also shares an observation about the entitlement some people have after hitting cross-walk lights.  Cantore visits TV personality, author, and cook-extraordinaire, Sam the Cooking Guy, at his new restaurant, Not Not Tacos, opening this week in the Little Italy Food Hall with hospitality group Grain & Grit Collective. Not Not Tacos will serve up genre-bending fare that pushes the envelope of culinary creativity with tacos that are big, bold, full of flavor and made from things not normally found in authentic Mexican food (looking at you meatloaf, salmon & pastrami.) Before introducing us to the restaurant, Sam opens up to Cantore about his insecurities and the pressures of coexisting in a modern world that puts so much value on wealth and material items. Also, great discussion about how weed can perpetuate self-doubt. See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

In today’s episode hosts Erin Chambers Smith and Troy Johnson along with producer Archana Ram are discussing the vendors heading into the Little Italy Food Hall this summer, Genteel Coffee in the East Village, and Frost Me Gourmet’s second outpost. Today’s guest is San Diego legend Ralph Rubio of the eponymous fish taco fame. He talks about his first job at Old Spaghetti Factory, how a 1974 spring break trip to San Felipe gave him the inspiration to launch Rubio’s Coastal Grill, and exactly how he expanded from one Mission Bay Drive location in 1983 to 203 Rubio’s across six states. In Two People/$50, we’re dining at Café Secret, Blue Ribbon Artisan Pizzeria, Saffron, Cucina Enoteca, and Solace & the Moonlight Lounge. This episode is sponsored by Manchester Grand Hyatt’s Brew30, a modern gastropub pouring 30 different types of local craft beer and serving burgers, salads, and more.

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.