The Red Door Restaurant

Out to change the world one diner at a time.

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The Red Door Family Garden. It's summer.

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A Blog Block

I haven’t written in many months, too busy with a new concept, this CSR. And lately I’ve been both disappointed and frustrated with myself that I haven’t been able to adequately convey to the world what this Community Supported Restaurant idea is or why anyone should join us. It needs to be “sold.” I hate"selling.“ Selling seems crass and Trumpian. It smacks of snake oil, chia pets and HerbalLife. “You should write a blog,” a friend suggested. “You need to have your voice heard.” I love to write but my response was typical. Where was the time, inspiration, self-discipline for such an endeavor? “Do you meditate?” she asked. And I shot back “no” followed by an immediate “yes.” Because my zen is of the garden. A meditation of choosing the perfect tomato at its sunset pink ripeness, of contemplating which branches to prune and which to leave, of the heady scent of just finished compost reeking of the promise of future crops. A trance of awe at the lacy beauty of drying carrot seeds on the flower head or watching a fat, plush specimen of a carpenter bee wallow in the pollen of lavender eggplant blooms. Today in the garden, the hummingbirds are drunk with the nectar of scarlet runner bean blossoms as I sit and watch them rev their wings to stay aloft. A light gray blanket of marine layer keeps me cool and tranquil. And I am aware that it’s this journey that I want to share with you. Not just the food or the wine, but the company and the solace of the source of this food. And the connection to like minded companions. I guess my blog block is over.

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Chef Miguel's smoking some of our most local, sustainable seafood. Smoked uni is a show stopper.

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If you missed our Jan. 15 local producer dinner, here's what you missed.

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Investigation: “Factory Farms” Producing Massive Quantities of Organic Milk and Eggs - Cornucopia Institute

Regulations Not Being Enforced—Watchdog Asks for USDA to Remove Program Management In what has been called one of the largest fraud investigations in the h

It should not be the case that the insidious and incestuous relationship between regulators and big ag keep us from being able to trust the USDA organic label. It's hard enough for restaurants to do this the "right" way without having to research whether factory farms are actually in compliance.

[thereddoorsd]

We would also add Dan Barber's The Third Plate to this list.

[latimes]

In immaculate greenhouses, Mexican laborers are ordered to use hand sanitizers and schooled in how to pamper the produce. They’re required to keep their fingernails carefully trimmed so the fruit will arrive unblemished in U.S. supermarkets.

The produce may live in luxury, but those harvesting it live in squalor. A Los Angeles Times investigation found many workers are held against their will. Those who attempt to escape are beaten.

Do you know where your food comes from?

Photos by Don Bartletti.

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In a holiday jam? We have the perfect gifts for food friends.

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Grow Mustard, Feed the Land that Feeds You

At The Red Door Family Garden we grow produce for The Red Door Restaurant and The Wellington Steak and Martini Lounge.  With San Diego’s mild weather and year around growing climate, it’s tempting to plant the traditional “favorite” and well-known vegetables back-to-back for twelve months of the year.

Planting a cover crop is one of those good garden practices that we should do, but most gardeners don’t.  The hard truth - we shouldn’t expect our land to support us if we are not willing to support the land as well.

In many ways, mustard is the perfect solution to the competing needs of our garden.  Both a beautiful and delicious source of food as well as an excellent winter cover crop, mustard grows rapidly, produces lots of plant material and has a good ability to capture soil nitrogen. It also releases bio-toxic compounds that repel many types of bacteria, fungi and pests and is especially beneficial in rotation with tomatoes to ward off nematodes. Mustard’s expansive roots loosen compacted soil and turning your crop under adds both nitrogen and organic matter. Leave your crop to flower for a few weeks and you will provide much needed food and an attractive habitat for bees and other local pollinators.

Mustards come in many varieties. We are most fond of the ornamental and edible, garlicky flavored, leaves of heirloom giant red mustard.  Plant three seeds ¼ inch deep, 4-6 inches apart and water well.  Take a few harvests when the leaves are 2- 3 inches tall for a delicate, slightly spicy and colorful addition to any salad mix. Then let it grow to full size and flower before turning it back into your soil.   Your land, your landscape and the bees will all love you.

[latimes]

As part of our four-part investigation into labor practices at Mexican mega-farms, L.A. Times photojournalist Don Bartletti traveled across nine Mexican states, observing conditions and interviewing workers at some of the farms, which have powered the country’s agricultural export boom. Here are some of those laborers.

Read the third story in the series – on how company stores on the labor camps often put workers in debt – here. The final part will be published Sunday.

[thereddoorsd]

How to Make Braised Rabbit with Creme Fraiche, Bacon and Quince | Tasting Table Recipe

Rabbit is a wildly under appreciated and widely maligned. It's low environmental impact, mild flavor and high protein content make it a responsible source of meat. Learn how to make this one-pot wonder that's cooked slowly in bacon fat.

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Top San Diego Dining Destinations for LGBT Visitors

A booming culinary scene awaits visitors to San Diego, with many of its restaurants headed by chefs and entrepreneurs from within the LGBT community. Thanks for naming both our restaurants, The Red Door, thereddoorsd and The Wellington to this list!

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Check out how farmers are developing new ways to cope with drought and care for the environment.

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Think before you buy!

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We compost and portion carefully. How are you reducing food waste?

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We’ve been having so much fun with our jam! Chef Karrie’s on a roll to preserve the harvest and share it with the world. KPBS’ A Growing Passion was here 2 weeks ago and we made Tomato Jam with the ripest end of the season harvest. And I know you’re asking what you can do with Tomato Jam - and...

[thereddoorsd]

Still going strong here in SoCal, our squash blossoms have another few weeks on the menu.