Wine & Food Pairing on the Shores of La Jolla
The Marine Room along the La Jolla Shores is the only restaurant I know that publishes the highest tides, with the times, dates and how high the tides will be. For instance, Saturday December 10, high tide will be at 8:09 am and will be at 6.9 feet. You see, dining is on the surf, when it crashes against the floor-to-ceiling windows, normally during breakfast at this time of the year.
The highest tide of the year is the middle of June about 8:30pm. The tide got too big and harsh in 1982 when waves forced their way into the dining room. After upgrades, the restaurant became world- renowned for its surf views and elegant dining. The cuisine has been taken to a new level of adventure and excellence by Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver. They offer global cuisine rooted in French Classics. The accolades keep coming for Guillas. Now, he and Oliver have co- authored a book that’s flying off the shelves, Flying Pans, Two Chefs One World.
“The book is about our travels around the world. I have been to 50 countries,” he explained. “The color photography is amazing, and the recipes are the most creative we could find. It’s designed for food lovers who love to cook at home.” I asked him about how it is being accepted. “Our first year in print, last year, it received an award as one of the top ten cookbooks in com petition with over 10,000 entries. This year we took the Peoples Choice Award for the Best Cookbook in America,” he beamed.
Guillas believes that San Diego County is the best farming community in America for fresh, quality ingredients. “There are 45 Farmers Markets in the city. I am doing the Farmers Market Report in the media,” he said.
It allows him to offer exotic dishes like my choice: Ginger Kalbi Glazed Cobia, with blue crab rice timbale, bok choy, and honshimeji tangerine sauce. It was served with a Pinot Noir wine from New Zealand.
“Cobia is a fish from the east coast and I glazed it with Kalbi, made from sugar, soy, ginger and cilantro,” he revealed. “You must let it marinade for days. There is also blue crab meat and mushrooms on the side, over black Thai Rissoto. It’s a recipe from South Korea, although the sauce is French.” The other menu item that caught my attention was the Pistachio Curry Crusted Rack of Lamb. This was presented with a Zinfandel from Sonoma.
The Marine Room is a rich dining tradition in La Jolla with a menu that reflects global influences from an executive chef and book author who has been there. Every dinner experience is a special occasion, with spectacular ocean views. For more information and reservations, call 858-459-7222, or visit www.marineroom.com
Wine Bytes
- Canapes in San Marcos has some innovations for its restaurants. On Sundays it’s no cost wine night when you purchase an entrée. Wednesdays it’s half price wine bottles. Entertainment on weekend evenings. Call 760-510-2088.
- Vigilucci’s in Encinitas is planning a Taste of Venice Wine Dinner for Thurs. Dec. 8 at 6:30pm. It’s an Italian style feast featuring Amarone Wines. $65. pp. Call 760-632-7332 for an RSVP.
- Big Zinfandels are the highlight at the weekly wine event at Bacchus Wine Market, downtown San Diego on Fri. Dec. 9 from 4-8:30pm. 7 giant Zins will be tasted, for a $15. fee. Call 619-236-0005.
- Holiday Wine Cellar of Escondido has a premier tasting from 3 to 6pm on Sat. Dec. 12 to the 17th. Admission is $30. RSVP at 760-745-1200.
- Country Cellars in Julian has a port and eggnog event Sat. Dec. 17 and Sun. Dec. 18 from 11 to 4pm. Located on Hwy. 78. Call 760-765-0089. Cost is $6.
- West and Bistro West in Carlsbad has a Holiday Open House Sun. Dec.8 from 5 to 8pm. Santa and carriage rides, carolers and facepainting. Toys for Tots unwrapped gift requested. For more information, call 866-431-9378.
Frank Mangio is a renowned wine connoisseur certified by Wine Spectator. He is one of the leading wine commentators on the web. View his columns at www.tasteofwinetv.com. Reach him at mangiompc@aol.com.
