We had some fun on San Diego Gourmet with Giuseppe Ciuffa of Giuseppe Restaurants & Fine Catering! If you've enjoyed lunch at the Museum of Contemporary Art San Diego's Museum Cafe, you've definitely enjoyed Ciuffa's cooking. Robert, Maureen and I got some wonderful tips about warm weather foods, everything from what types of dishes work best for a picnic to how to actually make a good pasta salad. And, oh, his description of his mother's artichoke dishes. You've got to hear it! And you can -- below:
Our wonderful guests this week on San Diego Gourmet were Nathan Coulon, executive chef of Quarter Kitchen, and Christopher Idso, executive chef at Pacifica Del Mar and the Chef's Chair for this year's Taste of the Nation San Diego event. We had a great conversation with both chefs, getting an in-depth look at their restaurants and their unique cooking styles. And, we talked about Taste of the Nation, which takes place this Sunday in Balboa Park from 3 to 6 p.m. More than 20 fabulous restaurants are participating in this annual event that raises money to end childhood hunger in America. The local charities that will benefit from this year's event include the San Diego Hunger Coalition, Los Ninos, California Association of Food Banks and California Food Policy Advocates.
Tickets for Taste of the Nation San Diego are $75 for general admission but you can get a discount by buying them online at tasteofthenation.org and using the code on the page.
In the meantime, enjoy the show!
Tune in at 8:40 every Tuesday morning to 1700 AM for your helping of food news. This is my regular spot on SDNN.com's weekday morning show with Joe Bauer and Neil Senturia. The show airs from 6 to 9 a.m. Monday through Friday and there will be a number of other guests, including other SDNN.com contributors.
Executive chef Katie Grebow joined Robert Whitley, Maureen Clancy and me this morning on San Diego Gourmet. Cafe Chloe, a French-style wine bistro located downtown on 9th Ave. at G St., is one of those rare restaurants that is not only fabulously good, but consistently good. We chatted about how she honed her cooking skills, her participation in the upcoming June Cooks Confab, the restaurant's emphasis on sustainability and her passion for cheese. And, we touched on her soux chef's spring obsession with offal appetizers. Listen to our conversation at signonradio.com or below: