Pop-ups taking over Market

San Diego Public Market fundraiser realizes chef’s makeshift resto concepts

Last year, farmers market maven Catt White and business partner Dale Steele went the http://www.kickstarter.com">Kickstarter route in search of funds to bring a central, grand scale public market to San Diego. The campaign was successful, raising more than $146,000 in just over two weeks. 1,379 individuals contributed funds to get the market up-and-running at its 92,000 square foot site. Ultimately, the http://www.sandiegopublicmarket.com">San Diego Public Market will feature full-time shops and restaurants built for and around local farmers, ranchers, fishermen, and various other artisanal food and beverage producers on a twice-a-week basis.

But there is a way to go before that happens (later this year by White and Steele’s projections). Just as San Diego foodies showed their support with faith and funds, San Diego’ farm-to-table chefs are contributing their talents and energies in putting on a fundraiser this Sunday, February 10 from 4 to 6:30 p.m. at the market (1735 National Avenue, Barrio Logan). Called A Taste of the Market, it will offer just that, a sampling of what can be expected when the space is filled with individual food vendors. To create that atmosphere, the participating chefs—most of which are a part of local chef consortium http://www.cooksconfab.com">Cooks Confab—will be setting up one-day-only restaurant concepts and serving up dishes made using ingredients from local purveyors.

http://sandiegoreader.com/users/photos/2013/feb/06/39654/">https://media.sandiegoreader.com/img/photos/2013/02/06/publicmarket_01_t500x375.jpg?6082a6e19397c060de339a01cf43e8e65a1eebc9" alt="The rough sketch for chef Andrew Spurgin's po' boy restaurant, which will be set up for A Taste of the Market this Sunday in Barrio Logan">

https://media.sandiegoreader.com/img/photos/2013/02/06/publicmarket_01_t500x375.jpg?6082a6e19397c060de339a01cf43e8e65a1eebc9">The rough sketch for chef Andrew Spurgin's po' boy restaurant, which will be set up for A Taste of the Market this Sunday in Barrio Logan by Brandon Hernández

Chef and event chairperson Andrew Spurgin is setting up a Louisiana-style po’ boy restaurant with mismatched chairs with torn upholstery, dented up used napkin dispensers, and bottles of Pelican State condiment staple, Crystal Hot Sauce. Other concepts include a tortilleria, pig roastery, and a baked goods outlet. There will also be a chicken coop photo both. Further adding to the variety and festive nature of the event will be http://www.snakeoilcocktail.com">Snake Oil Cocktail Co., who are putting together a bar. No word on whether there’ll be adult beverage options when the San Diego Public Market opens, but for one special afternoon, that enhancer will be present. Tickets are available http://www.brownpapertickets.com/event/321621">online, and the full slate of chefs and their dishes is as follows:

Christian Eggert, Supernatural Sandwiches: Catalina Offshore garlic white shrimp on toasted Bread & Cie brioche with Suzie’s Farm lettuce, marinated tomatoes and “secret” aïoli

Trey Foshee, George’s at the Cove: Slow roasted Maciel carrot salad with chipotle peppers cotija cheese and seaweed

Katie Grebow, Café Chloe: Paris Patisserie baguette sandwiches and exquisite French pastries

Ricardo Heredia, Alchemy: Whole Da-La Ranch pig roasted in Caja China and served Caldo Verde-style with Seeds at City kale and topped with crispy pork skin

Sara Polczynski, The Blind Burro: Veggie tacos, corn-off-the-cob, sautéed Kawano Farm mushrooms and rajas on corn tortilla with Tuscan kale and cabbage slaw

Craig Jiminez, Roseville Cozhina: Nicolau Farms goat cheese ravioli, cherry vinegar-braised guanciale, Point Loma Farms rocket and Specialty Produce wild mushrooms

Ryan Johnston, Whisknladle: Pan-roasted Spur Valley Ranch quail with farro, pears, Suzie’s Farm dandelion greens and warm bacon vinaigrette

Melissa Mayer, San Diego Public Market/Martini Media: Smoked chicken torta with pickled Suzie’s Farm greens, Paradise Valley Ranch avocado, Nicolau Farm chèvre and cascabel salsa on ciabatta bread

Andrew Spurgin, Andrew Spurgin™: Carlsbad oyster po' boy, Cardamom Bakery rolls, Suzie Farm's lettuce, tomatoes, Root Cellar sweet-and-sour pickles and remoulade

Miguel Valdez, The Red Door: Local seared yellowtail, vinaigrette-dressed red Russian kale, red quinoa and toasted Hopkins AG pistachios over pumpkin uni bisque

Chad White, Plancha Baja Med: Apple brûlée with fermented Julian Hard Cider vincotto, Gilbert Qunitos Farm kale, lardo, Smit Orchards apples and sesame nori gremolata

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