Each quarter, we introduce you to our family friends who love to cook. We wanted to introduce you to them so you know where they come from and what they’re about.
All of them have a couple things in common..
- They sure can cook.
- They love great beer.
- They have a heart for giving back to the community.
Chef Anthony Pascale
Chef Anthony Pascale specializes in a progressive twist on classic Sushi and Japanese Cuisine by using locally sourced, wild-caught seafood and modern cooking techniques in his two locations at Saiko Sake and Sushi Bar. He diligently works to maintain dynamic menus that highlight the qualities of the region and season.
Chef Alex Emery
San Diego native and culinarian, Chef Alex Emery of La Valencia is well known and respected for his operational prowess, passion for utilizing local and sustainable products and for being an active participant in a range of local culinary events.
Chef Aarti Sanghavi
As Executive Chef at The Hake in La Jolla, California, Aarti Sanghavi combines her Indian heritage with global culinary techniques to present straightforward, honest and responsibly-sourced dishes that span a variety of gastronomic cultures and traditions.
Chef Fabrice Poigin
From France to the United States, in 1990, Chef Fabrice Poigin quickly made a name for himself at the Sky Room at La Valencia Hotel in La Jolla and from there moved on to influence the culinary scene for the next two decades at several local fine dining destinations such as Vignola, Bertrand at Mister A’s, Urban Kitchen Group and Watergrill. With a good understanding of nutrition and fitness, he now prepares custom made organic meals for individuals in the San Diego Metropolitan area.
Chef Kristianna Zabala
Executive Pastry Chef Kristianna Zabala of Nomad Donuts handcrafts every donut using small batch ingredients from farmers markets, produce from community retailers like Specialty Produce and cage free, organic eggs from local farmers. This allows her donuts to be outstandingly fresh and flavorful while maintaining Nomad Donuts’ commitment to the community.
Did you know Bitter Bill was once Chef Bill of Waters Catering? This guy knows precisely how to pair this dish. It’s easy as 1-2-3.
TUNA TARTARE paired with Little Brother Citra IPA (now in cans)
Yields: Appetizer 4-6 or Meal for 2
- 1/2 lb Fresh Yellow or Blue Fin Tuna 1/4 inch dice
(we source from Catalina Offshore in BayPark)
- 1 1/2 T Chopped Fresh Parsley
- 1 1/2 T Chopped Shallot
- 1 T Chopped Capers + splash of caper juice
zest of a whole lemon
- 1 T Citrus olive oil (blood orange or grapefruit preferred)
- 1/8 t Kosher salt
- 1 pinch White pepper
What To Do:
- Fold all ingredients together
- Season with additional salt and white pepper to taste
- Slice avocado to garnish (optional)
Serve with sliced toasted baguette, crackers or cucumber slices
That’s it. Crack open a Little Brother and bask in the awe and delight of all when you bust this little number out at the next family gathering. Cheers!
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