March Updates: St Patty’s, Vegan Wine Dinner & More

Posted by Mar 17,2018 0 comments
March Updates: St Patty’s, Vegan Wine Dinner & More
Starting Thursday and going through Saturday (3/15 - 3/17) we will have our St. Patrick’s Day inspired menu. We’ve already got beef brining for our corned beef, also expect to see bangers & mash, shepherd's pie, fresh catch fish & chips from Catalina Offshore, as well as Benchmark Brewing beer on draft! We recently held the latest of our Sunday Night Wine Dinners with Dickinson Farm and Edward's Vineyard, it went great and we’re now looking towards our next event, a 100% Vegan Wine Dinner! This dinner will be on Earth Day, Sunday 4/22 at 5PM, and will feature 6 courses & 6 wines, using produce from Moody’s Farm in Escondido and wine from Jack Simon Vineyards in Valley Center.The cost is $100 which includes tax & tip, reservations are required and can be made by calling the restaurant, 619-431-5755. Many of you have been asking about our expansion, we've unfortunately ...
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Valentines & Upcoming Wine Dinner

Posted by Feb 08,2018 0 comments
Valentines & Upcoming Wine Dinner
We have a few quick updates for you... We're already booked for Valentine's Day, but we'll also be running our special Valentine's Day Menu on Tuesday 2/13. So if you want to celebrate a day early, this is your chance. On both days we'll have our special linens out, as well as candles and flowers, so they will be wonderful evenings. Expect to see Beef Tenderloin, Frenched Pork Chops, Vegan/ Vegetarian Risotto & Fresh Catch Seafood! Reservations are of course recommended. 619-431-5755. Our next Sunday Night Wine Dinner will be Sunday March 4 at 5PM, featuring wine from Edwards Vineyard and produce from Dickinson Farm. There will be 6 courses + 6 wines, the cost is $125 which includes tax + tip, reservations are required. What makes this dinner special is that it's the first in a series of "Locavore 8.8" dinners we'll be bringing you throughout the year in our new "field to ...
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Farm To Fork, Valentine’s, Wine Dinners & Our Expansion!

Posted by Jan 18,2018 0 comments
Farm To Fork, Valentine’s, Wine Dinners & Our Expansion!
We hope you are recovered from the Holidays and ready to take on the New Year! At the restaurant we hosted a wonderful New Year’s Dinner to close out 2017 before taking a short winter break. The time off always allows us to look back at the previous year and gather inspiration moving into another year of business. We spent four days in Mexico, and our staff enjoyed the time off as well visiting places like San Francisco, Portugal, Napa, New York & Houston. The photo you see here is a vegetarian enmolada entree we served up our first week back, a direct testament to some inspiration gained while dining at one of our favorite restaurants in Mexico. We love our Latin influenced dishes and you can expect to see other new items show up on the menu in the coming weeks. All next week, Tuesday Jan 16 - Saturday Jan 20, we will be participating in Farm To Fork week. Farm to Fork ...
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The Ethics Of Farm To Table

Posted by Jan 15,2018 2 comments
The Ethics Of Farm To Table
The concept of Farm To Table is pretty loosely defined and varies from person to person. Most people see the label and assume that any restaurant bearing its name is turning out farm fresh dishes. But as we know, that is not always true. The debate about Farm To Table and Farm To Fable is one we've always publicly stayed away from, choosing instead to let our work and our food do the talking. But more and more, we are seeing other restaurants heading in the "fable" direction, using Farm To Table as a marketing ploy but then not delivering on the promise. Whether consumers choose to look the other way or they just don't know any better, we're not sure. But after recently seeing more restaurants using false advertising and misleading marketing to play to people's interest in Farm To Table, we wanted to explain what Farm to Table means for Garden Kitchen and owners (and Chef) Coral ...
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