Pirch UTC hosted the kick-off to SD Magazine’s Best Restaurants issue with savory samples, face-to-face chef interactions and scintillating conversation! Pirch is akin to a Toys R’ Us for adults. Think of HUGE showroom for stylish kitchens, patios, and more. Not only that, an experiential kitchen showroom, hosting cooking demos/classes using their product line. Carrie is your onsite go-to girl!!
Check-in, Red Carpet, and a beautiful brand new Lincoln (thanks, Witt Lincoln) gave way to the festivities – and festive it was!! Snake Oil Cocktail Company greeted you upon entry with one of their one-of-a-kind concoctions, prepared with passion by none other than Michael Esposito, founding partner!
Vodka / pressed grapefruit / smoked thyme infusion / blackberry jam / vanilla / awesomeness
Familiar faces abound!
After a drink, made our way to each of the restaurants sampling their concoction! Loved hearing of of the chefs describe the dish and how it was made and while trying to distinguish and enjoy the dish!
Fabulous bites included Supernatural Sandwiches. These guys are beyond talented, killing it in the seafood sandwich department, and beyond! The big plus?? They source sustainable, local seafood, and the finest and freshest ingredients! Check it… Stop by & tell Tony Nguyen or Chef Craig Jimenez we sent ya!
Applewood Charred Razor Clams – Candied Thai Chili / Stone Fruit / Coconut & Vietnamese Coriander Bread Crumbs / Ume Bodo / Ogo / Saladitos Vinegarette
Steak Tartare / Bacon Tuile
Baja Stone Crab Crispy Rice
Pulled Smoked Pork Rib Slider
Homemade Roll / house pickled veggies / honey mustard-sweet Thai chili dressing / shredded cabbage
Elderflower Crème Fraiche Panna Cotta
Berry Compote Fennel Crystals Candied Almonds
Troy Johnson Food & Drink Editor @ San Diego Magazine
Renee Dominguez – Fellow OTF’er
Micro-Cilantro / Ceviche / Casanova Secret Sauce
Squid Ink Gnocchi
Carlos Walther-Meade, Fernando Gaxiola, Trish Watlington & Chef Karrie Hills
Don’t miss out on the next one!!