Witches, goblins and ghouls.
Spiders, black cats and a full moon. Tricks and treats, these are a few of my favorite things! The one day a year when it is permissible to accept free candy from strangers, dress up in full costume and watch Hocus Pocus on loop is upon us! So what better way to celebrate than with haunting attractions and spook-tacular activities? Before you start sifting through recipes for Thanksgiving dinner or rolling out the Christmas decorations, let’s take a minute to celebrate this spooky holiday. Muahahaha Where to Go: Trek through the Haunted Trail of Balboa Park: http://www.sandiego.org/events/holidays/haunted-trail-of-balboa-park.aspx Get scared at The Scream Zone at the Del Mar Scare Grounds: http://www.thescreamzone.com/ Tour the Historic (and Haunted!) Whaley House: http://whaleyhouse.org/ What to Do: Carve a Jack-O-Lantern like Mark Ratliff- http://news.yahoo.com/photos/mark-ratliff-s-complex-creative-and-cool-pumpkin-carving-1383142264-slideshow/ Make Halloween Treats- http://www.pinterest.com/myrecipes/halloween-treats/pins/ Coming Soon: Introducing our very first guest blogger! Valerie Rogatsky, junior at SDSU, will be contributing a riveting restaurant review for next week’s blog.
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Tuesday, October 15, marked my very first 'Restaurant of the Month' as a Foodie! Your fellow Foodies and I ventured east on El Cajon Boulevard to Terra American Bistro, where Chef Jeff Rossman treated us to a unique three-course meal he dreamed up earlier that morning. Chef Rossman, a seasoned professional with over 30 years of experience and author of cookbook "From Terra’s Table," began the night by sharing anecdotes of his experience in the restaurant business. At the age of 12, Chef Rossman began washing dishes in his father’s restaurant, Bunz, and has since remained in the restaurant business. After attending college, where he experimented with vegetarianism and wine pairings, he returned to the family restaurant. Intending to help his father, he developed the skills necessary to run the show and embarked on building his own business: Terra’s American Bistro. Chef Rossman, a true self-made success, never trained at a culinary institute and attributes his accomplishments in business to his dedication and “do what you’ve got to do” attitude. An advocate of farm-to-fork dining and sustainability, he is working to change the food served in San Diego schools. Take a tour of our one-of-a-kind dinner by Chef Rossman. The Asian tuna crostini appetizer was a fresh and savory way to start the meal. That first bite was a meddling of crunchy, spicy, hearty and fresh; I couldn't wait for what was next!
The surf 'n turf entree was almost to pretty to eat! The grilled meats were each paired with a sweet sauce, which complimented the charred exterior perfectly. The complexity of this dish kept me going back and forth between the two, discovering a new flavor element each time. Finally, the sweet and salty dessert. A self-acclaimed crème brulee snob I was hesitant to take a bite, so I went for the caramel corn first. It was sweet and crunchy, a perfect transition from meal to dessert. Then, the moment of truth... the crème brulee. As I broke past the sugar crust my spoon was filled with the delicate and airy custard. The custard was delicate in taste and melted in my mouth with vanilla lingering as i crunched on the candied sugar. Overall a good crème brulee, but I prefer a more decadent custard served well chilled. -Steph Were you at the October ROM? Share your thoughts of the meal below! Coming Soon! Check back next week for a spooktacular Halloween blog! Even though summer is long gone and there are not many activities left to enjoy outdoors, one thing you can count on through the fall and spring semesters is the San Diego State University Farmers Market. Every Thursday on Campanille Walkway, row after row of vendors line up to fill the air with aromas of fresh food and fill the bellies of hungry SDSU students and faculty. The market operates from 10 a.m. to 3 p.m. and is closed on rainy days. Last week there was a large turnout of students perusing the offerings of each stall, trying to decide what would satisfy that mid-week craving. Lucky for you my Foodies, so was I! I was on a recon mission for you, so that next week you won’t waste precious time searching for the must-try meal, you’ll go straight for it. Top Three Most Popular Spots Oct. 10 at 12:30 p.m. Flavors of East Africa For those of you who like a kick and are looking for a quick bite, I recommend the spicy and very filling jerk chicken fries. Lemongrass Asian Barbeque For a classic dish made perfect every time, try the chicken teriyaki bowl. Nothing beats this juicy fresh-off- the-grill chicken. Belinda’s Cocina To the starving student on the run, try the burritos! They serve large portions and every combination delivers a deliciously authentic flavor. Like many of the students who frequent the farmers market, I too
have a favorite dish I look forward to week after week. The chicken pad-Thai from J Wok is my go-to at the farmers market because of the huge portion, tender meat and killer peanut sauce. As if that wasn’t enough, there is always a bottle of Sriracha on hand to douse my meal and fruity mango tea with boba to wash it down. Delicious! Thursdays don't work for you? Never fear! There are farmers markets every day of the week in San Diego. For a full schedule, times and directions visit the San Diego County Farm Bureu website: http://sdfarmbureau.org/BuyLocal/Farmers-Markets.php Coming Soon: Are you attending the October Restaurant of the Month at Terra American Bistro? Make sure to check back here for a restaurant review and more on Chef Jeff's commitment to sustainability. |