Happy Half Hour

著者： San Diego Magazine
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  • The weekly guide to San Diego's food + drink scene, hosted by award-winning food writer and Food Network host Troy Johnson and San Diego Magazine's culture brain, Jackie Bryant. Field notes and perspectives on restaurants, bars, and chefs—including dishes and drinks you gotta try, restaurant openings and closings, events worth your time, and laugh-cry interviews with chefs, restaurant owners, farmers, brewers, and makers who make San Diego's food + drink scene hum.
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あらすじ・解説

The weekly guide to San Diego's food + drink scene, hosted by award-winning food writer and Food Network host Troy Johnson and San Diego Magazine's culture brain, Jackie Bryant. Field notes and perspectives on restaurants, bars, and chefs—including dishes and drinks you gotta try, restaurant openings and closings, events worth your time, and laugh-cry interviews with chefs, restaurant owners, farmers, brewers, and makers who make San Diego's food + drink scene hum.
All rights reserved
クッキング 社会科学 アート
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  • Celebrating 10 Years of Juniper & Ivy with Chef Jon Sloan: San Diego’s Culinary Powerhouse Looks to the Future

    Celebrating 10 Years of Juniper & Ivy with Chef Jon Sloan: San Diego’s Culinary Powerhouse Looks to the Future
    2024/11/07

    In this episode, Happy Half Hour sits down with Jon Sloan, Culinary Director of San Diego's renowned Juniper & Ivy, and its beloved offshoot, The Crack Shack. As Juniper & Ivy celebrates its 10th anniversary, Sloan shares the journey from building out a Little Italy warehouse to becoming a cornerstone of San Diego’s dining scene and his unwavering commitment to sustainability, hyper-local sourcing, and culinary “morals.” From building a passionate team to launching The Crack Shack and bringing in a new executive chef for the next era, Sloan reveals the evolving vision that continues to make Juniper & Ivy a must-visit. To follow Juniper & Ivy click HERE.

    Discover more at San Diego Magazine
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    1 時間 15 分
  • San Diego Seafood’s Past and Future: A Dive Into Local Fishing with Chris Rov Costa and Theresa Talley

    San Diego Seafood’s Past and Future: A Dive Into Local Fishing with Chris Rov Costa and Theresa Talley
    2024/10/31

    #354 San Diego is the city tuna built, and two local experts—photographer Chris Rov Costa and coastal specialist Theresa Talley—are shining a light on its storied fishing past and sustainable future in their new book, San Diego Seafood: Then and Now. The book, still in its IndieGoGo phase of life after being fully produced, captures San Diego’s transformation from its days as the “tuna capital of the world” to its current role as a hub for sustainable fishing practices. Chris and Theresa blend personal stories, historical insights, and forward-thinking solutions into a rich exploration of the region’s seafood culture and they’re our guests on today’s episode of Happy Half Hour. To follow Chris Rov Costa click HERE.

    Discover more at San Diego Magazine
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    1 時間 9 分
  • Behind the Tap Truck: Corbin O'Reilly on Beards, Brews, and Building a Mobile Bar and BBQ Empire

    Behind the Tap Truck: Corbin O'Reilly on Beards, Brews, and Building a Mobile Bar and BBQ Empire
    2024/10/24

    #353 If you’ve ever been to a San Diego event, chances are you’ve run into Corbin O’Reilly, the bearded dynamo behind Tap Truck. Rocking his signature work onesie, Corbin brings serious vibes to every scene he graces—whether he's pouring craft brews from his retrofitted truck or dancing in the corner with effortless cool. Corbin is the guy you want at your party, and he's built an empire around that energy. As co-founder of Tap Truck (and also Corbin’s Q in Rolando), he’s grown from a single converted vehicle into a fleet of more than 60 U.S. trucks and overseas, serving beers at weddings, festivals, and everything in between. To follow Tap Truck click HERE.

    Discover more at San Diego Magazine
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    59 分

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