News, announcements and events from the kitchen:
New products
LESS FAT: Enova oil starts with soybean and canola oil, then isprocessed in such a way that less of it is stored in the body asfat. It can easily be substituted for conventional oils in baking,frying or sauteing. The body digests cholesterol-free, trans-fatfree Enova just like other conventional oils, so there are no risksof digestive disturbances such as those occurring with some fatsubstitutes. Suggested retail price is $4.99 for a 20-ounce bottle.Learn more at www.enovaoil.com.
Good causes
SHARING FOOD: Healthy Share is a nonprofit, nondenominationalfood distribution program that provides low-cost groceries inreturn for volunteerism. It’s open to everyone and has no income orage qualifications. The prepackaged groceries are first-qualityfood items, not donated items or government surplus. Packages arepicked up monthly at the Poway Senior Center, 13094 Civic CenterDrive. Call Don at (858) 229-6874 or Vicki at (858) 229-6875, ore-mailpoway.share@cox.net.
VOLUNTEERS SOUGHT: Senior Gleaners of San Diego County memberspick fruit and collect supermarket-donated groceries that wouldotherwise go to waste to give to nonprofit organizations. Anyone 55and older is welcome to join the group or attend its bimonthlymeetings at the Rancho Bernardo Library. Call (760) 746-1674 or(619) 582-2299.
Events
SUPER SIPPING: The Carlsbad Wine Merchants presents a “SuperBowl of Wine” from 3-5 p.m. Jan. 29. Check out the Wine Spectator’sTop 100 wines for 2004 and the Carlsbad Wine Merchants Old VineTasting Team’s favorites. Admission fee is $10. The store is in theIsland@Carlsbad shopping center, 5814 Van Allen Way, Suite 155,Carlsbad. Call (760) 804-9994 or visitwww.carlsbadwinemerchants.com.
RESTAURANT WEEK: Foodies countywide will get a chance to samplesome of the county’s top restaurants for the special price of $30during San Diego Restaurant Week, Jan. 30 – Feb. 4. More than 60restaurants are participating in the event, designed to showcaseSan Diego County’s thriving restaurant scene. All will offer aspecial three-course, prix-fixe menu (including appetizer, entrÈeand dessert), with three options for each course. Participatingrestaurants include Bernard’O Restaurant, Cafe Sevilla, ChartHouse, El Bizcocho (Rancho Bernardo Inn), The Fish Market, George’sat the Cove, The Grille at the Lodge at Torrey Pines, Jake’s DelMar, Marine Room, The Mediterranean Room (La Valencia Hotel),Meritage Restaurant & Bar, Mille Fleurs, Napa Valley Grille,Pacific Coast Grill, Pacifica Del Mar, Pamplemousse Grille, Prime10 Steakhouse, Torreyana Grille (Hilton La Jolla Torrey Pines),Trattoria Acqua, Vincent’s Sirinos and Vivace (Four Seasons ResortAviara). San Diego Restaurant Week is a partnership of the SanDiego Convention & Visitors Bureau, California RestaurantAssociation, San Diego Hotel-Motel Association, San Diego NorthConvention & Visitors Bureau, OpenTable.com and San DiegoMagazine, and sponsored by Lincoln Mercury. Visitwww.sandiegorestaurantweek.com.
FREE SEMINARS: Jimbo’s … Naturally! presents these seminars:
- “Slow the Aging Process” by Valerie Hall, nutritionalconsultant, from 6:30-8 p.m. Feb. 15 in the Carlsbad store (1923Calle Barcelona/The Forum). Hall, a nutritional educator andcounselor, will discuss how diet, exercise and lifestyle can leadto a more youthful appearance. She’ll also discuss the theorybehind Dr. Perricone’s The Wrinkle Cure, including facialexercises. Free. Reserve to (760) 334-7755.
- “Let’s Take the Stress Out Now and Have Fun in 2005” by BellaParcell, International Register of Bach Practitioners, from6:30-8:30 p.m. Feb. 17 at the Escondido store (1633 S. Centre CityParkway). Besides teaching ways in which Bach Flower Essences maygreatly assist in “smoothing” our way through life, Parcell willpresent each attendee with a free personalized bottle of FlowerEssences. Free. Reserve to (760) 489-7755.
CHEESE TASTINGS: The Aniata Cheese Company, Flower Hill Mall,2710 Via de la Valle, #B-138, Del Mar, offers these tastings from2-4 p.m. Reserve to (858) 847-9616. Cost is $8 (free for AniataClub Members):
Saturday, “Winter Blues,” blue cheeses.
Feb. 5: “Cheese Coupling,” great artisanal cheeses paired withsweet condiments.
Feb. 19: “Fondue Fun,” different styles of fondue from Alpinetraditional to zany nouveau. Recipes, tips, and pairingsuggestions.
March 12: “Irish Cheeses,” artisanal cheeses from The EmeraldIsle.
March 26: “Soft & Mild,” fresh varieties like burrata,ricotta, and fromage blanc on through to the rich triplecreams.
WINTER TASTE: The Temecula Valley Winegrowers Association hostsits annual Winter Barrel Tasting Jan. 29-30. Winemakers and theirstaff will be on hand as 20 wineries open their tank and barrelrooms to guests for an entertaining and informative weekend. Meetour winemakers and taste samples of future releases straight fromthe barrel. Cost is $75 and includes a souvenir wine glass, menuand map. Tickets allow you to visit each winery once over thetwo-day event. Call (800) 801-9463 for tickets or go online atwww.temeculawines.org.
CHEF DEMO POSTPONED: The opening of the Sonoma Valley Market,300 Carlsbad Village Drive, Suite 107, Carlsbad, has been delayed.The demonstration planned for Sunday by Encinitas resident BernardGuillas, chef of the Marine Room in La Jolla, will be rescheduled.Call (760) 720-7700.
Valentine’s Day
Asia-Vous, Escondido: The special three-course menu includessome sweets to take home for later. Cost is $55 per person, notincluding tax and tip. First seating between 5:30-6:30 p.m.. Secondseating between 8:30-9:30 p.m. Reserve to (760) 747-5000.
El Bizcocho, Rancho Bernardo Inn, Rancho Bernardo: Chef decuisine Gavin Kaysen has created menus especially for “him andher.” Cost for the special five-course tasting menus is $80 perperson, not including tax and tip. Add a wine pairing to the menufor $30 more per person. Reserve to (858) 675-8550.
Presto’s Gourmet, Temecula: Five-course dinner featuring HartVineyard & Winery wines at 6:30 p.m. Feb. 14. Cost is $80 perperson. Reserve to (951) 699-0019.
Falkner Winery, Temecula: Five-course dinner with wine pairingsfrom the winery at 6:30 p.m. Feb. 12 and 14. Price is $85 perperson plus tax, or $75 for wine club members and theirspouses.ÝReserve to (951) 676-8231 or www.falknerwinery.com.
Callaway Coastal Vineyard & Winery, Temecula: 6-10 p.m. Feb.12, four-course dinner paired with Callaway Coastal wines, $85 perperson or $76.50 per person for members of Wine Club. Reserve to(951) 676-4001.
Ponte Winery, Temecula: “Surf and turf wine menu” served at 4p.m. and 7 p.m. Feb. 12, and 6 p.m. Feb. 14. Cost ranges from$81-$90 per person, or $73-$81 for wine club members. Reserve to(951) 694-8855.
In the spirits
WEEKLY TASTING: Wine Street Inc. hosts tastings from 5:30-8 p.m.Fridays. Appetizers to match the wines are served. Wine Street isat 6986 El Camino Real, Suite D, in Carlsbad. Cost is $20 unlessotherwise noted. Call (760) 431-8455 or visitwww.winestreet.com:
WINE TASTING: Domenico’s restaurant in Murrieta hosts azinfandel tasting at 6 p.m. Feb.1. Cost is $15 per person includinglight appetizers. Domenico’s is at 40469-G6 Murrieta Hot SpringsRoad, Murrieta. Reserve to (951) 600-4677.
WINERY TOURS: Belle Marie Winery hosts free champagne tours at 1and 3 p.m. every Saturday. Tasting available. The winery is at26312 Mesa Rock Road, Escondido. Contact (760) 796-7557.
WINE TASTING: Wild Note Cafe hosts Wine Wednesday tastingsmonthly. Call (858) 259-7310 for cost and schedule.
Classes
AT MIRACOSTA COLLEGE: MiraCosta College’s Hospitality Programoffers a brand-new three-credit course, Culinary Arts Basics (REST155), taught by renowned chef Deborah MacDonald Schneider, from 11a.m.-2:50 p.m. Fridays at Sur La Table, 1915 Calle Barcelona,Carlsbad. Topics will include fundamental cooking techniques,equipment, safety and sanitation procedures, and professional workhabits. Schneider is executive chef of the Hilton Torrey Pines inLa Jolla and has also been at Dobson’s, The Grant Grill, and theinnovative La Gran Tapa. Call (760) 757-2121, go towww.miracosta.edu and click on spring 2005, or come to theAdmissions and Records Office at MiraCosta’s Oceanside campus atOne Barnard Drive or the Cardiff campus at 3333 Manchester Ave. andenroll.
BERNARD’O TEACHES: Bernardo’s restaurant offers a cooking classfrom 11 a.m.-2 p.m. Saturday with a four-course lunch demonstratedby chef Aron Schwartz and guest chef Michel Stroot of the GoldenDoor spa. The restaurant is at 12457 Rancho Bernardo Road in SanDiego. Reserve to (858) 487-7171.
In Escondido: These classes are offered through the EscondidoParks and Recreation Department. Call (760) 839-4691 or visitwww.escondido.org/recreation:
- “Thai Fruit Carving,” 6 p.m. Feb. 24, $20.
- “Healthy Japanese Home Cooking,” 6:30 p.m. Friday, $15 plus $5materials fee.
- “Sushi,” 6:30 p.m. Wednesday, $15 plus $10 materials fee.
- “Chinese Appetizers for Any Potluck,” two-week course, 6:30p.m. Feb. 10, $25 plus $10 materials fee.
- “Healthy Family Cooking,” 6 p.m. Jan. 28, $15 plus $5 materialsfee.
KITCHEN WITCH: These classes and more are offered at the KitchenWitch Gourmet Shop & Cooking School, 127 N. El Camino Real,Suite D, Encinitas. Call (760) 942-3228 or visitwww.kitchenwitchonline.com:
Friday: Fab Friday: St Vincent’s Feast Day
Saturday: Convection Cooking with Dacor
Saturday: Ten Men & A Chef
Tuesday: Guiltless Winter Entrees
Wednesday: One Pot Meals
Jan. 27: 30-Minute Entrees
Jan. 28: Fab Friday ~ Entertaining by the Fire
Jan. 31: Candlelight Dinner for 2
Feb. 1: Special Get Together
Feb. 2: Cool Weather Indoor Grilling
Feb. 4: Soup and Salad
Feb. 4: Carnivale Siciliano
Feb. 5: Full Steam Ahead (Pressure Cooking)
Feb. 7: Great Steaks!
Feb. 8: Cooking Under Wraps
Feb. 9: Bunco Night!
Feb. 10: Perfect Panini
Feb. 11: Fire in the Hole Flambe
AT PECHANGA: Pechanga Resort and Casino in Temecula offers thesecooking classes. Tickets are $30 per class. Call (877)711-2WIN:
Feb. 15: “Mardi Gras Madness.”
March 12: “Celtic Celebration.”
April 9: “American Favorites.”
AT SUR LA TABLE: These classes and more are offered at Sur LaTable, Carlsbad. Classes are $55 unless otherwise noted. Registerto (760) 635-1316 or visit surlatable.com:
6 p.m. Monday: Essential Knife Skills, $50
6 p.m. Wednesday: Fast Entrees for Winter Cooking, with HughCarpenter, $65
4 p.m. Jan. 28: After-School Club: Pasta Making
6 p.m. Feb. 2: Valentine’s Dinner for Two … or More
6 p.m. Feb. 3: Small Bites From Around the World
6 p.m. Feb. 7: Cooking With Fire, $60
6 p.m. Feb. 10: Sushi Bar Favorites, $80
4 p.m. Feb. 11: Be My Valentine, $35 (kids)
6 p.m. Feb. 17: Hawaiian Fusion With Roy’s La Jolla, $65
Openings
SERVING SAMURAI: Samurai Sam’s Teriyaki Grill Restaurants opensa new franchise in the Escondido Promenade, 1264 Auto Park Way,Escondido. Dishes include teriyaki bowls, wraps, main-dish saladsand appetizers. Specialties include Yakisoba with chicken or steak,Chicken & Prawns Combo, Teriyaki Prawns, and Steak & PrawnsCombo. Call (760) 739-8533.
GOURMET MARKET: Sonoma Valley Market celebrates its grandopening at 300 Carlsbad Village Drive, Suite 107, in the VillageFair Shopping Center in Carlsbad. The market will carry roughly2,600 gourmet food items from all around the country, includingcakes from San Diego’s Extraordinary Desserts, confections fromchocolate maker extraordinaire Jacques Torres, cheeses from CowgirlCreamery and Spice of the Angels fennel pollen based spices fromChef Bernard Guillas. The market will be open Monday through Fridayfrom 7 a.m. to 8 p.m., Saturday from 7 a.m. to 7 p.m. and Sundayfrom 8 a.m. to 6 p.m. For information call 760 720-7700
Chain news
GUIDE TO GOODIES: Souplantation restaurants offer a “Make ItFit” menu guide, giving guests the skinny on the fats, proteins,calories and carbs in all of their favorite menu items. The bookletoffers nutritional guidelines and dining-out recommendations forthose watching their diets. It also offers meal suggestions forthree of Americaís most popular diet programs ñ low carb,heart-healthy and a points program ñ or for those simply mindfulabout what they eat.
RECIPE EXCHANGES: El Pollo Loco is offering a brochure of eightrecipes designed for use with its chicken, such as Hearty ChickenChile or Del Sol Chicken Tortilla Bake. The pamphlet will bedistributed to customers who buy El Pollo Loco’s limited-time $3.99Whole Chicken Deal.
PANDA CELEBRATES: Panda Express welcomes the Chinese Year of theRooster with a promotion of Firecracker Chicken —— tender chickenbreast and peppers in Panda’s spicy black bean sauce. FirecrackerChicken will be available from Jan. 30 to March 5, and will beavailable on the catering menu. On Feb. 9, Chinese New Year, PandaExpress locations will give guests bright red envelopes thatcontain a certificate for a free eight-ounce carton of OrangeFlavored Chicken and, because tangerines and oranges symbolizeprosperity for the new year, a discount on a Sunkist citruspurchase.
Send information about local food products, food events orclasses to Food Editor, North County Times, 207 E. Pennsylvania,Escondido, CA 92025, fax to (760) 745-3769, or e-mail tofeatures@nctimes.com.
