Once open, the restaurant will actively seek out additional regional purveyors and local artisans to shine a light on their work as part of its commitment to sustainability, sourcing locally and acting responsibly when procuring food to minimise food waste in the San Diego area. Underpinning the restaurant’s culinary approach is a commitment to sourcing ingredients from the region’s farmers, foragers and fishermen whenever possible, including Chino Farms, Saraspe Family Seafood, Flannery Beef, Girl and Dug Farms and Weiser Family Farms. A newly enclosed semi-private dining room can accommodate up to 55 guests.ĭiners will be offered unexpected sauce pairings with their chosen entrees such as Szechuan au Poivre sauce, Jalapeño Salsa Verde and a signature steak sauce created and bottled by Chef Richard Blais – all of which adds a memorable touch. Glass barn doors lead to a second dining room with access to an outdoor dining terrace. The restaurant features two dining rooms – one with an oversized, double-sided banquette and wrap-around, full-length windows to take in the views just beyond. Interiors are flooded with natural light and boast a vibrant color palette with subtle touches of brass and black accents throughout, resulting in a modern-meets-vintage aesthetic. A well-stocked whiskey library serves small batch rye whiskeys and rare Kentucky bourbons. Upon arrival, guests are greeted by a lively bar and interactive chef’s station with a rotating selection of snacks featuring daily favourites as part of featured gourmet smorgasbords and charcuterie platters. Blais currently owns and operates Trail Blais, a culinary consulting company that has consulted on, designed, and operated popular eateries across America. After graduating from the Culinary Institute of America, he went on to train at The French Laundry, Daniel, Chez Panisse, and el Bulli. We are a concerted threat to legacy media organizations, and proudly so.Richard Blais, who will take the helm of Ember & Rye, is a chef, restaurateur, cookbook author and television personality. SanDiegoVille reports fairly on the top entertainment happenings and small businesses doing it right, while not shying away from hard topics and questions you won’t read in local publications where editorial direction is ultimately steered by the sales department. We pound the pavement for our exclusive coverage instead of waiting for permission to break news from the fancy public relations firms that regularly spoon-feed mainstream media sources their story ideas, influencing journalists’ opinions with freebies and fanfare. We are a different kind of news site with no desire to conform to antiquated ideas of how many believe journalism should be. SanDiegoVille was created in 2010 to report about all the fun & delicious happenings taking place around America's Finest City and we quickly earned a reputation for being a news source for and by those that shun archaic journalistic practices in pursuit of reporting the real story. Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated popular eateries including multiple outposts of Flip Burger Boutique located in the Southeast and in San Diego he helped build the Crack Shack brand and launch Juniper & Ivy in Little Italy. He has worked in the kitchens at such acclaimed restaurants as The French Laundry, Daniel, Chez Panisse, and el Bulli. Blais is a successful chef, restaurateur, cookbook author and frequent culinary television personality, appearing in such programs as Iron Chef America, Chopped All-Stars, Top Chef, Master Chef, Guy's Grocery Games, Cutthroat Kitchen and Cooks vs Cons. Chef Richard Blais is a graduate of the Culinary Institute of America and may be most known as the winner of Bravo’s Top Chef All-Stars in 2011. Ember & Rye will also introduce exclusive wines from California winemakers, caviar, as well as desserts created by the resort’s Executive Pastry Chef Christophe Rull. A selection of daily vegetable sides will accompany the entrees that will include a sampling of artichoke creamed spinach, crispy onion "Rosette," and baked celery root. Ember & Rye's menu will include grilled entrees such as rare cuts of Japanese A-5 beef and barbecued Oysters "Flambadou" served with bone marrow butter and pickled chili.
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