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Behind the Stick with Dean Pryor: How to make the Jumpin' Cholla
If you're looking for a cocktail with a creamy and refreshing taste that will give you a tingle, then head to Madison on Park in...

Jarnard Sutton
May 18, 20162 min read
![[Video] Inaugural Humphreys All Access: VIP Social Media Cooking Class recap](http://img.youtube.com/vi/2Md8diPTqn8/mqdefault.jpg)
![[Video] Inaugural Humphreys All Access: VIP Social Media Cooking Class recap](http://img.youtube.com/vi/2Md8diPTqn8/mqdefault.jpg)
[Video] Inaugural Humphreys All Access: VIP Social Media Cooking Class recap
Humphreys Restaurant's Executive Chef, Nicolas Bour, invited local bloggers and media partners to his inaugural Humphreys All Acess: VIP...

Jarnard Sutton
May 6, 20161 min read


Behind the Stick with Cameron Harris: How to make the Root Theory
Beets and vodka goes hand and hand. Top bartender of Pacifica Del Mar, Cameron Harris, is serving up some unique libations. He's...

Jarnard Sutton
May 5, 20162 min read


Behind the Stick with Jeff Capps: How to make the El Guapo
If you're looking for the perfect margarita with a spicy kick, then look no further than this tasty libation. The El Guapo pays homage...

Jarnard Sutton
May 5, 20163 min read


In the Kitchen with executive chef Tim Kolanko of Stake Chophouse & Bar
Tim Kolanko, executive chef of Stake Chophouse & Bar in Coronado, is always creating amazing dishes. Chef Tim serves up a classic dish,...

Jarnard Sutton
Apr 28, 20162 min read


Behind the Stick with Cesar Sandoval: How to make the Montagna Nebbioso
Head bartender Cesar Sandoval shows you how to make this refreshing, light and creamy cocktail from Catania, located in La Jolla....

Jarnard Sutton
Apr 27, 20163 min read


Behind the Stick with Rachel Eap: How to make the Strawberry Fields
The Strawberry Fields is a refreshing take on a Strawberry Lemonade. It's not too sweet and it's not too sour. I'ts the perfect any time...

Jarnard Sutton
Apr 21, 20162 min read


In the Kitchen with Chef de Cuisine Ronnie Schwandt
Leroy's Burger $16.37 Tell us about the dish? The Leroy's burger is an 8 oz. house blend patty served with bacon jam, house pickles and...

Jarnard Sutton
Apr 15, 20162 min read


Behind the Stick with Mark Spears: How to make the Boulevardier cocktail
Boulevardier $12 1 oz. Buffalo Trace bourbon 1 oz. Campari 1 oz. Antica Sweet Vermouth Garnish: Orange peel What’s the origin of the...

Jarnard Sutton
Apr 11, 20162 min read


Behind the Stick with Bobby Magee: How to make the Stranded Sicilian
Stranded Sicilian $11 1.5 oz. roasted pineapple-infused gin .75 oz. Aperol .75 oz. Cocchi Americano Juice of 1/2 a lemon Garnish:...

Jarnard Sutton
Apr 5, 20164 min read


Behind the Stick with Misty Marries: How to make the Scorpion Bowl
This classic tiki cocktail brings on the fire and booze with a sting, just like its namesake. Watch bartender Misty Marries of Cat Eye...

Jarnard Sutton
Apr 3, 20162 min read


In the Kitchen with the owners of Le Parfait Paris
Parfait Signature $7.50 Tell us about this dessert? Le Parfait Signature, as its name says, is our signature dessert. It is a twist of...

Jarnard Sutton
Apr 1, 20162 min read


Behind the Stick | How to make the Big Island Iced Tea from Islands
Big Island Iced Tea Inspired by the traditional Long Island Iced Tea with a tropical, Islands twist. .50 oz. rum .50 oz. gin .50 oz....

Jarnard Sutton
Mar 28, 20162 min read


Behind the Stick | How to make the Autumn Falls from Harrah's Resort SoCal
Autumn Falls $11 Refreshing rosemary-forward cocktail with Nolet's Gin, Amaro Montenegro, rosemary house-made simple syrup, lemon juice,...

Jarnard Sutton
Mar 18, 20163 min read


In the Kitchen with executive chef Kevin Templeton: Wind & Sea
Wind & Sea $28 Duo of spiced duck confit and pan seared scallops with sweet corn fritters, Grand Marnier-cranberry gastrique, braised...

Jarnard Sutton
Mar 17, 20163 min read


Behind the Stick | How to make the Fancy-Roni from Soda & Swine
Fancy-Roni $11 .25 oz. Lemon juice 1 oz. Spanish vermouth 1 oz. Grancia Americano 1 oz. Spring 44 Gin 2 cracks of salt Garnish: Lemon...

Jarnard Sutton
Mar 10, 20162 min read


In the Kitchen with executive chef James Pyo: Yellowtail Crudo
Photo Courtesy: Jarnard Sutton At Blue Ocean Robata & Sushi Bar, presentation is very important. Executive chef and owner James Pyo...

Jarnard Sutton
Feb 11, 20163 min read


In the Kitchen: Chef Lety Gonzalez
Photo courtesy: Jarnard Sutton You are in for a flavorful treat in this episode of "In the Kitchen!" We met up with the executive chef...

Jarnard Sutton
Jan 11, 20163 min read


Six local chefs compete in Fried Chicken Challenge
Photo Credit: Jarnard Sutton Last month, a local Cali-Creole eatery Local Habit, located in Hillcrest, hosted an epic Fried Chicken...

Jarnard Sutton
Sep 12, 20151 min read


Pop-up Dinner Lab brings Cali Creole to San Diego
Photo Credit: Jarnard Sutton I had the opportunity to experience this unique pop-up dinner club Dinner Lab last month and let me tell...

Jarnard Sutton
Sep 11, 20151 min read
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