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!!

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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!

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Vodka / pressed grapefruit / smoked thyme infusion / blackberry jam / vanilla / awesomeness

Familiar faces abound!

Rebecca Gardon, Marie Hesse, Ken Gardon and Tommy Gomes (Catalina Offshore Products) Catalina Offshore

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Troy Johnson of San Diego Magazine and Fernando Gaxiola of Baja Wine + Food
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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

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Searsucker

Steak Tartare / Bacon Tuile

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Herringbone

Baja Stone Crab Crispy Rice

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The Patio

Pulled Smoked Pork Rib Slider

Homemade Roll / house pickled veggies / honey mustard-sweet Thai chili dressing / shredded cabbage

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Carlos & Nancy Walther-Meade, Fernando GaxiolaBaja Wine + Food, Brooke LariosPlainClarity Communications, Joe Larios

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 Bernard GuillasThe Marine Room & Fernando GaxiolaBaja Wine + Food

Elderflower Crème Fraiche Panna Cotta

Berry Compote Fennel Crystals Candied Almonds

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Troy Johnson Food & Drink Editor @ San Diego Magazine

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 Renee Dominguez – Fellow OTF’er

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John Bodnar – Manager @ Witt Lincoln (Sponsor) giving us the run down on the Black Label Designer Collection of Lincoln

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Hector Casanova of Casanova Fish Tacos

Micro-Cilantro / Ceviche / Casanova Secret Sauce

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Photog- Rob! Flashing away! http://www.photog-rob.com/ check out his site for more pics!

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Chef Accursio Lota & Tommy Smerik of Solare Ristorante Italiano Bar & Lounge

Squid Ink Gnocchi

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Chef Javier Plascencia of Mision 19 & Bracero Cocina & Team

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The Red Door Restaurant Team & Wine Bar Team!

Carlos Walther-Meade, Fernando Gaxiola, Trish Watlington & Chef Karrie Hills

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Fernando Gaxiola, Chef Brian Malarkey & Chef Karrie Hills

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And we ended with Donut Bar!!

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Don’t miss out on the next one!!

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