Wonderful Wheat Berry Salad

I hope everyone had a great weekend!  After eating at Hexagone (a French restaurant near Balboa Park) on Friday night, lunch in Hillcrest at 5 Guys on Saturday, a pasta buffet after a running event Saturday night, and a breakfast I made at home Sunday morning of cheesy chive scrambled eggs with a side of my “Avocado Butter” (**see below), I need to get back on track!  I love this wheat berry recipe.  I usually have all of the ingredients on hand, and it’s a refreshing salad on a warm summer night.  It serves about 2 people as a side dish.  I usually increase the recipe so I can have it as an entrée and have leftovers for lunch during the week. Let me know what you think!

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Black Bean, Edamame and Wheat Berry Salad

4 cups water

1/2 cup dry wheat berries

1/2 of a 15 ounce can of black beans, rinsed

1 cup halved cherry tomatoes

1 cup edamame (I like to buy edamame already shelled when I make a large portion.)

1/4 cup finely diced red onion (more or less depending on how much you like onions)

3 Tablespoons Extra Virgin Olive Oil (Walnut or Macadamia Oil would be tasty, too.)

2 Tablespoons red wine vinegar

Combine water and wheat berries in a medium saucepan, and bring to a boil.  Reduce heat, cover and simmer for 55 minutes, or until tender. Run under cool water to cool quickly and drain excess water.  Add black beans, tomatoes, edamame, and onions to the wheat berries.  Whisk oil and vinegar together and add to the salad.  Season with salt and pepper.  I usually add sriracha as well.  I really need to buy stock in that company!

(**Avocado Butter: Whenever I get my hands on some amazing avocados, I simply take the meat of the avocado and combine it with some crushed garlic, salt and lemon juice.  I do it to taste – nothing complicated and nothing fancy.  Often I eat it with bread, hence “Avocado Butter”, but it really is great with almost anything!)

Take Care and Happy Eating!

Checking Out the Burgers at Slater’s 50/50

It’s the weekend!  Woohoo!  I hope everyone has some fun plans.  Now that Summer is officially here, it seems like there are a ton of things to do.  If you don’t have plans, and live in the San Diego area, I highly recommend checking out the San Diego International Beer Festival (http://www.sdfair.com/index.php?fuseaction=events.beer_festival).  Check out the website for details. This is the first year in a long time that I can’t make it due to another fun event.  Like I said, lots going on!   One of the best memories from the Festival is my husband being called up on stage to make sausages.  A dream come true for him!   If you go, let me know how it went and what was your favorite beer or food demonstration.

If you are looking for a place to grab a burger over the weekend, a couple of weeks ago I checked out Slater’s 50/50 in Point Loma (http://sandiego.slaters5050.com/home/).  There are a couple other locations up north (Anaheim and Huntington Beach), but this is San Diego’s 1st Slater’s, and it wouldn’t surprise me if more open.   Franz and I went on a Sunday around noon.  We knew it would be crowded, but we hoped for the best.  When we arrived, it was a long wait so we grabbed seats at the outside bar – no wait and you can order meals.  We noticed there were a few tables open, but I assumed they were empty for a particular reason.   The second thing we noticed was the volume.  I might be getting a little older, but I usually don’t complain about the noise at a restaurant.  This was really bad.  It seemed that no matter where you were seated outside – at the bar or at the tables – you couldn’t avoid the loud music coming from the speakers.  In addition to the music, you have the planes flying overhead from Lindberg Field.  I popped my head inside to take a look, and it was a much more reasonable volume.  In the future, I’ll sit inside.  I will say I love loud music.  I will rock out (preferably Beastie Boys), but when I’m having a meal with someone, I want to hear them and not have to raise my voice.

The bartender was really nice and knowledgeable about the menu and the beers.  I opted for a milkshake, but I will have to go back for a beer.  Seriously, check out their current tap list on their website.  They might have close to 100 beers on tap – too many for me to count.  It’s a beer list that can satisfy any beer drinker – from Pabst Blue Ribbon to Green Flash Hop Head Red and everything in between.  What I appreciate is the selection of local beers – Stone, Green Flash, Lightning, Alesmith, Ballast Point, etc., etc.  But let me get back to the food!  We ordered some sides to accompany our burgers: Fried Artichoke Hearts with a Sage Mayo and Sweet Potato Fries with a Pumpkin Sauce.  I really enjoyed the side sauces, especially the pumpkin sauce.  I could put that on a burger!  The sides are heavy (as expected and as they should be) and the portions are a decent size.  We definitely ordered too much.

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My husband ordered The 50/50, the classic burger.  It doesn’t explain on the menu what 50/50 means.  There was a couple eating at the bar next to us, and they found out after they finished their meal what it meant.  They said they wished they had known because they would have ordered it.  It should say it somewhere.  Anyway, 50/50 refers to the meat containing 50% ground bacon and 50% beef.  The burger is topped with a sunny side up egg, avocado, pepper jack cheese, and chipotle mayo, and is served on a brioche bun.  I opted for the Peanut Butter and Jellousy Burger on a Honey Wheat Bun.  My burger was just straight beef, no mix of ground bacon.  I was bummed that it lacked the mix of bacon when I ordered it, but thought I made the better decision after I tasted each burger.   My burger had awesome, crunchy, tasty bacon on top of the burger.  I like my bacon that way.  I can taste it!  When it is ground and mixed with beef, I lost that crispy texture I crave and the flavor wasn’t the same.   The mix of peanut butter (always a favorite topping on my hamburgers), jelly and bacon was awesome.  Put a banana on it and Elvis would come out of hiding for a bite!

Both of our buns were a little on the dry side, but the burgers were very tasty.  Another side note, all burgers are prepared medium unless you order otherwise.  I prefer burgers with a lot of stuff on them not to be too pink.  I usually order burgers medium, but our burgers were a little too under cooked for our liking. I would probably request future burgers to be cooked medium-well.

I saved the best for last.  I initially noted the milkshake above.  Here we go: I ordered a Maple Bacon Milkshake with Nutella.  Oh . . . my . . . God.  The sweetness of the maple, the smokiness of the bacon, and the chocolate macadamia Heaven of the Nutella – I was dying.  It was so good.  Go and order this – you will not be disappointed!  There are so many bits of bacon throughout the milkshake.  At the end, I scooped out bacon stragglers at the bottom of my glass into my mouth.  Thought you could get away???  There are a few milkshake flavors that caught my eye: Toasted Marshmallow, Pumpkin Pie, Guinness Mint Chocolate just to name a few.  Reason enough to go back!  There are so many burger places to choose from nowadays, but I’m sure I’ll try Slater’s 50/50 again.

Take Care and Happy Eating (and Have a Great Weekend)! (And Happy 50th Wedding Anniversary to my In-Laws!)

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Pause and Celebrate Life Today!

This post is a little different.  Today my husband and I celebrate our 9 year wedding anniversary.  I still have my wedding planner, and as I browse through it, it makes me laugh.  I was so concerned about the band, the food, appointments to keep with various vendors, and everything else.  I was looking through wedding photos, and I came across this one.

This is after the church ceremony was over, and we were in a super fun limo bus with a few friends and a couple of family members.   There are a lot of great memories from that day, but I will admit this was the best moment.  All the worrying was over and I was so happy to be married to this wonderful man.  O.K., I know.  Cheesy.  But it made me think about all of the times I worry about things, and those things pass.  What I’m left with are great memories, and I’m so excited for future adventures.  I’m so thankful to have so many great friends and a loving family.  So on this day, I don’t want to think about reviewing a restaurant meal or writing about what I made for dinner.  I want to pause for a moment and thank everyone I know for making my life what it is – wonderful.

Take Care and Happy Eating,


Recreating the Momofuku Experience

For the past few years, I have been going to a restaurant in New York City, Momofuku Noodle Bar (http://www.momofuku.com/restaurants/noodle-bar/).  It’s my favorite place.  I lived in NYC in 2003 for 1 year, and I’ve been fortunate to visit at least once a year ever since I moved.  However, when I’ve returned it’s usually for a long weekend.  For someone like me, I have a lot of food and museums to fit into a very small period of time.  Usually the last day photos of me are outrageous – I’ve had very little sleep, way too much fat and salt, and a few too many cocktails.  You understand.  Even though I look like a balloon about to explode, I always leave very happy.  Usually I grab some cheesecake and a knish from Carnegie Deli for the plane ride back to San Diego (not that either makes it past take off).

At Momofuku Noodle Bar, my favorite dish is Kimchi Stew (Steamed Pork Buns and Ramen are up there, too!).   Kimchi is an amazing dish because it seems like something that should be wrong or possibly thrown away.  When I buy or make kimchi, I have to double bag the container or else my entire refrigerator will smell like kimchi.  If you haven’t had it, it’s a Korean dish made of fermented cabbage typically.   That doesn’t really tell you what it tastes like.  I’ve had a lot of flavors, but nothing really compares to this stuff.  It’s garlicky, spicy, and can even make your eyes a little watery.  I realize I’m not painting the best picture, but this stuff is awesome!  At the restaurant, David Chang (chef and owner) takes it and makes a stew out of it.  There’s ramen broth, shredded pork, rice cakes, onions, scallions, carrots, and a side of white rice.  It makes me want to cry every time I eat it because I can honestly say it’s the best thing I’ve ever had in my life.

Are You OK Weeping Tears of Joy in Public? These Pork Buns Will Do It To You.

Are You OK Weeping Tears of Joy in Public? These Pork Buns Will Do It To You.

Another Tasty Treat at Momofuku - Tamales

Another Tasty Treat at Momofuku – Tamales

In 2009, Chang published his cookbook, Momofuku (David Chang and Peter Meehan).  I ordered a signed copy & picked it up at Strand Book Store (http://www.strandbooks.com/) in the pouring rain.  I was so happy and excited!!  However, it was a daunting feeling knowing I was about to take on what I feel is one of the top meals of all time.   I kept saying I was going to do it, and I kept reading and rereading the cookbook.  Finally I committed to a date of completion, told a couple of friends (who have been to the restaurant with us and have experienced this dish) to mark the date, and I began my kimchi stew journey.

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The first step was making the kimchi.  Chef Chang recommends that the kimchi sit in the refrigerator for 2 weeks.  He explains that any longer than that and the fermentation process goes too far and can leave a “prickly mouthfeel” sensation.  You want the kimchi funky, but not too funky.  It’s a fine balance.  (**Side note, when the process is over, and the kimchi has been removed from the containers, do an initial wash of your Tupperware containers and then fill them with white vinegar.  Let them sit overnight or for however long, and then wash them again.  Trust me.  Otherwise your containers and the cabinet you keep them in will smell like kimchi.  I learned the hard way.)   The recipe calls for 2 kinds of kimchi: Radish and Napa Cabbage.  He recommends using a Korean mu radish for the radish kimchi or Japanese daikon.  I opted for daikon because I couldn’t find mu radish at either 99 Ranch Market (http://www.99ranch.com/) or Zion Marketplace (http://www.zionmarket.com/).

After I had the kimchi in Tupperware, doubled bagged, and in the outside refrigerator, I began making the Ramen Broth.  I used 5 pounds of beef necks (Chang notes that the necks are the best, but if you can’t find them, a good substitute is shoulder or leg bones.), a pound of bacon, and 4 pounds of chicken legs.  That took just under 10 hours.  It isn’t difficult, just a lot of skimming going on.  While that pot was creating a magical broth, I began making the pork shoulder for the dish.  I  placed a 3 pound pork shoulder (also known as pork butt) coated with a sugar and salt rub into the refrigerator to sit overnight.   I bought the pork from Seisel’s Meat on Ashton Street (http://www.iowameatfarms.com/).   I love a place that has true butchers.  That is rare!  The next day, I placed the pork into my dutch oven and cooked it for 6 hours, occasionally basting the meat throughout day.  Once it was done, I shredded the meat and set it aside (after I had a few bites – amazing taste and smell!!!  How could I resist??).

Another item in this wonderful dish is roasted onions.  Super simple: put some grapeseed oil into a skillet, wait until the skillet is very hot, but not smoking, add a ton of onions (about 8 cups), and let them sit for a few minutes.  After a few minutes, turn the onions over on itself every 3 to 4 minutes.  The onions will begin to caramelize and reduce in size.  Once they’ve reduced in size, you turn the heat down and stir every 10 minutes.  Basically you wait for the onions to soften and become sweet.  The whole process takes about an hour, but it’s worth it!  You don’t want to rush the process and end up with burnt onions.

As a pre-dinner nibbler, I made Pickled Shiitakes, and I grilled some eggplant and asparagus.  I thought the Shiitakes were great.  To make the shiitake appetizer, steep about 1/3 ounce dried shiitake mushrooms in boiling water for 15 minutes or until they are soft.  Remove the shiitakes and slice them into thin strips (whatever size you prefer is fine).  Strain the steeping liquid a couple of times through a fine strainer.  Take 2 cups of the strained steeping liquid, 1 cup sugar, 1 cup light soy sauce, 1 cup sherry vinegar (Whole Foods is a good place to buy this – my regular grocery store didn’t carry it for some reason.), 2 three-inch knobs of fresh ginger, peeled, and sliced mushrooms and place into a saucepan.  Bring to a simmer, stir occasionally, and cook for 30 minutes.  Once it has cooled, remove the ginger, and place the mushrooms into a container and cover them with the liquid.  You can eat these right away or  they can be kept in the refrigerator for 1 month.

A couple of months ago, I was reading the April 2012 Cooking Light magazine and saw a recipe for Rhubarb Liqueur.  Later in the week I bought some rhubarb and started the recipe.  It takes about 3 weeks for the infusion to take place, so plan accordingly.  Here’s the recipe: http://www.myrecipes.com/recipe/rhubarb-liqueur-50400000120172/   I diced some sweet strawberries and put them into martini glasses that I attempted to rim in vanilla sugar.  I thought that would be easy – it wasn’t!  But it was super tasty!

The big night where I revealed my efforts finally arrived.  I got out my 2 biggest pots, equally divided the ramen broth and onions into each pot, and unwrapped the two kimchi vats and distributed them into the pots.  I place the shredded pork shoulder meat into each pot, and I waited for the pots of kimchi stew to be heated.  The entire house had the most wonderful smells.  I was wondering if the entire neighborhood could smell it.  There was a strong smell of Korean chile powder, cabbage, radish, and ginger wafting over us.  Once it was heated and we finished our appetizer and cocktails, I added the rice cakes and some mirin to each pot .  Each bowl of stew had a scoop of white, short-grain rice and was topped with slices of scallions and carrots.  The stew had an extreme level of heat.  I believe the Korean chile powder (also known as kochukaru) was the culprit.  I like heat, but I think most people would want a little less “intensity”.  Chang’s recipe for the kimchi calls for 1/2 cup of chile powder.  Chile powder heat varies, but I think I’d cut the amount in half.  You can always add more heat at the time of consumption!  I will say that everyone agreed that this was very similar to what we had experienced in New York City.  I was very happy!  Below, my Kimchi Stew is on the right and Momofuku’s is on the left.

Momofuku Noodle Bar's Kimchi Stew

Momofuku Noodle Bar’s Kimchi Stew

My Attempt At Chef Chang's Kimchi Stew

For dessert, I made Momofuku Milk Bar’s recipe for Chocolate-Chocolate Cookies (http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/11/chocolate-chocolate-cookies.html).  Milk (http://momofukustore.com/) is one of my favorite dessert places in NYC. The pastry chef, Christina Tosi, is a genius.  Seriously.  My next cookbook to buy is Tosi’s Momofuku Milk Bar (Clarkson Potter 2011).  The first thing I ever had at her shop was a Cake Truffle.  Everyone has had a cake pop, but she was the one who, I think, invented it.  And her truffles are amazing!  The next thing I tried was Crack Pie.  Oh my.   The only appropriate description is that it is a buttery, melt in your mouth, sweet pie.   Getting back to my dinner party menu, I made Nutella Banana Ice Cream and Cinnamon Dulce Banana Ice Cream from theKitchn (http://www.thekitchn.com/magic-one-ingredient-ice-cream-5-ways-peanut-butter-nutella-and-more-171618) to go with the cookies.  I wasn’t sure how the ice cream would turn out because the recipe seemed so simple: freeze banana slices, add some yummy stuff like Nutella, puree in a food processor, and re-freeze.  It was so good!  It tasted like high-end ice cream or gelato that people pay a lot of money to eat.  I’m telling you, if you make one thing from this post, make this ice cream!!!   Keep in mind, if you make the cookies, DO NOT OVERCOOK!  They will be like frisbees.  Nobody wants to eat a frisbee.  There is a chocolate crumb that is made and mixed into the batter.  Also, you have to chill the dough for at least 1 hour.  Plan accordingly, but the effort is well worth it.  The cookies are so unusual because of the cookie crumbs throughout the cookie, and they are super chocolate-y!  A glass of cold milk or a side of ice cream would be a great pairing!

If you are interested in making the stew, I would recommend going to the library & checking out Momofuku by David Chang and Peter Meehan or going on Amazon and purchasing it.  The recipes are lengthy, so I couldn’t include everything here.   If you visit NYC, make sure to check this place out.  Reservations are not taken for this location, but I’ve never had to wait more than 30-40 minutes.  Momofuku Milk Bar has 3 locations throughout Manhattan, so check that out, too!  And if you have a recipe you’ve been wanting to make, do it & invite some friends over as guinea pigs.  I had so much fun trying out these recipes & getting people’s reactions!!

Take Care and Happy Eating (A New Recipe!!)!

Best Food Scenes in Movies

I love movies about as much as I love food.  So when you can combine the two loves, what could be better?  Here are my top favorite movies scenes where food plays an important role in character development.  It’s in no particular order because I just couldn’t decide!

1) National Lampoon’s Animal House (Directed by John Landis, 1978): I think I’ve watched this movie 100 times, and it never gets old.  John Belushi plays the role of a mischievous college student, John Blutarsky, to perfection.  His facial expressions are classic. Nothing beats a classic food fight scene in a cafeteria . . .


2) To Kill a Mockingbird (Directed by Robert Mulligan, 1962 and book written by Harper Lee, 1960): I love the scene where Walter Cunningham goes to the Finch house for lunch.  Walter requests maple syrup so that he can pour it all over his lunch.

Scout starts making fun of him, and the housekeeper, Calpurnia, quickly escorts Scout out to give her a lesson on manners.  It reminds me of another favorite movie, Elf, starring Will Ferrell.  Will’s character, Buddy, also has a love for the sweet stuff.

Walter Cunningham, Jr. in To Kill a Mockingbird

3) 9 1/2 Weeks (Directed by Adrian Lyne, 1986): I rented this movie probably around the age of 13.  Mom & Pop rental stores didn’t care what kids rented back then.  The only two things I remember from this movie is 1)  Mickey Rourke being super cool and hot and 2) The food scene in front of an open refrigerator.  I feel the same way now as I did when I was a kid: Who is going to clean up that mess???


4) Psycho (Directed by Alfred Hitchcock, 1960): This is my favorite movie of all time!!!  I just finished reading a book about the making of Psycho by Stephen Rebello, and I highly recommend it if you enjoy the movie.  Most people would say they remember the shower scene, or the Detective falling backwards down Norman Bates‘ stairway, or the ending when the killer is revealed.  All great parts!  But I love the scene in the backroom of the hotel office when Marion Crane (Janet Leigh) and Norman Bates (Anthony Perkins) have an intimate discussion over a sandwich Norman has made for his new hotel guest.  It’s a simple sandwich on white bread, and Norman notices Marion “eats like a bird.”  She responds that he should know given his hobby of taxidermy.  At that moment you know this is not going to end well.  Brilliant!  By the way, click on the highlighted Norman Bates link above to see a very bizarre commercial.

5) Silence of the Lambs (Directed by Jonathan Demme, 1991) You have John Blutarsky at one end of the spectrum and Hannibal Lecter at the other!  Hannibal Lecter, the cannibalistic serial killer, is a character that sticks in your head whether you like it or not.  Anthony Hopkins couldn’t have played this part any better.  What’s really interesting is that I read that Hopkins only has a total of 16 minutes of screen time.  That’s shocking considering he IS the movie!  Want to come over for a nice bottle of Chianti?


6) Willy Wonka and the Chocolate Factory (Directed by Mel Stuart, 1971)  I can’t remember when I first watched this movie.  All I know is that I’ve seen it a million times, and I love it!  The best part of this movie, based on the book by Roald Dahl, is how dark it is.  I’ve never been a huge fan of the romantic comedy.  Give me Clockwork Orange or West Side Story and I’m one happy camper.  Those are the kinds of movies that get to me.  Willy Wonka starts out with a poor multi-generational family all under one very small roof.  Charlie Bucket gets the golden ticket, and next thing he knows he and Grandpa are whisked away to a candy wonderland filled with a quirky cast of characters.  The entire movie is food based.  What could be better?


7) Fatal Attraction (Another movie Directed by Adrian Lyne, 1987) Glenn Close is spectacular as Alex Forrest, the one night stand from hell.  I love that she cooks Dan Gallagher, played by Michael Douglas, a wonderful spaghetti dinner and cooks Dan’s wife a completely different kind of meal – to the dismay of Dan’s little daughter.



8) When Harry Met Sally (Directed by Rob Reiner, 1989): I’m embarrassed to admit that I almost left this movie out until my husband mentioned it!  I love every scene in this movie, but everyone remembers one scene in particular.  Billy Crystal (as Harry Burns), Meg Ryan (as Sally Albright), and all of the fellow diners (including Rob Reiner’s mom with the great one liner at the end) made this scene one of the most memorable movie scenes of all time!


9) 16 Candles (Directed by John Hughes, 1984):  What is better than sitting on a dining room table in a god awful bridesmaid dress with a birthday cake and a hot guy who owns an even hotter Porsche?  What girl didn’t want to be Samantha Baker (played by Molly Ringwald)???  I mentioned the cake, right?

10) Blazing Saddles (Directed by Mel Brooks, 1974): This movie is not known as a foodie movie, but there is one scene that can’t be ignored when making a list like this one.  All I can remember is my Dad crying laughing to this scene.  It’s been a favorite movie of mine ever since!  This one’s for you, Dad . . .


Runners Up (Because they deal with alcohol specifically rather than food.)

1) Gigi (Directed by Vincente Minnelli, 1958):  This is a movie that I watched as a kid and loved it for certain reasons (beautiful outfits and amazing music), and then as an adult I realized that Gigi is basically being prostituted out by her grandmother.  But I still love it!  It’s like an old version of Pretty Woman, but with much more style and class!

 The Night They Invented Champagne: http://www.youtube.com/watch?feature=player_detailpage&v=C9J6G_rdSDI

Restaurant Scene (I had to mention this scene.  I wish I could go out to dinner just once and everyone was dressed like this!): http://www.youtube.com/watch?feature=player_detailpage&v=o5iYqrgsP10

2) Strange Brew (Directed by Rick Moranis and Dave Thomas, 1983): This is one of the most stupid movies, but I still like it, eh.   And it’s all about beer, eh.  Beauty.

I love how food can add to the development of a character!  So what’s your favorite movie scene centered around food?

I hope you enjoyed the list!  Take Care and Happy Eating!

Tempting Grub at Tender Greens

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I’ve been dying to try Tender Greens (http://www.tendergreensfood.com/) ever since it opened in Liberty Station in Point Loma, San Diego.   When you walk in, you immediately place your food order.  You pass a window of delectable goods, and end up at a cash register where you place your drink order and pay.  They hand you your food on a half baking sheet – interesting touch – and you grab your silverware and napkins.  You seat yourself either inside or outside.  It’s cafeteria style dining, but with 4 star food.  There’s a desire to serve great quality food here: most of the produce is from a farm in Oxnard, the tuna is line caught, beef is hormone-free, and the bread and desserts are made daily.  There’s even a great beer and wine list to go with that Marinated Flank Steak Sandwich you just purchased.

I went with a friend for lunch, and we grabbed a sunny seat outside.  I ordered the special of the day: Grilled Local Yellowtail Sandwich with a Lemon Caper Aioli.  I loved the pickled onions, cucumbers and shaved radish.  Tons of flavor and super fresh!  I wish I had asked for the aioli on the side or requested them to go light.  It was really tasty, but it just was a little too much for me.  My friend enjoyed her Cobb Salad (I’m starting to notice she orders a Cobb Salad every time we go out!  I should have her rank local restaurants Cobbs!  Hmmm.)  Anyway, I will have to go back because there were so many things I wanted to try.

If you haven’t been to Liberty Station yet, I highly recommend it.  In encompasses 95 acres of the former San Diego Naval Training Center, and it is only one of 4 places in the City of San Diego to be listed on the National Register of Historic Places.  Next time, I want to take the walking tour.  You just arrive at the Commend Center, Building 200 and dial 619.342.0821 (You can find a map at: http://libertystation.com/promotion/9283).  The audio tour will guide you through 15 different points in the area.  Along the way stop at stores like Scout (http://scout-home.com/), or check out an exhibition at Pulse Gallery (http://www.pulsegallery.org/gallery/) or have some lunch at one of the many restaurants.  I’ll post a review of my experience at another restaurant located there, Slater’s 50/50 (http://www.slaters5050.com/), very soon.

So check out the area and let me know your favorite spot!  Take Care and Happy Eating!

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