This week, we explore the culinary style of San Diego, California, where chefs Brian Malarkey and Javier Plascencia create dishes with a Mexican-Cali flair. Our host chef Pete Evans joins the chefs for visits to a Californian coffee roaster and the shores of San Diego to find perfect ingredients. We also embark on a trip to Catalina Offshore, one of the region’s premier seafood purveyors. Chef Malarkey prepares a fantastic salad with grilled local sardines while Chef Plascencia impresses diners with a fantastic mole. Appetites will soar aboard San Diego’s USS Midway on Moveable Feast with Fine Cooking.
Chefs & Artisans from this Episode
The Parmesan-almond croutons are addictive as a snack, but refrain from eating them until they are on top of this delectable salad. The flavor reward is worth the wait.
As the name implies, finger limes are roughly the shape and size of a finger. The interior of each lime contains small, individual vesicles, or pearls, filled with juice. They…
The use of a prepared mole paste shortens the ingredient list and prep time for this classic Mexican dish.