After attending a Big Table Dinner at Specialty Produce's Studio Kitchen where Chef Hanis, a San Diego food scene icon that I highly admire for what he has accomplished and continues to accomplish, I felt inspired to continue coming up with more new dish ideas, out of the box concepts that can excite the palate and bring more light to my culinary roots of Mexico. Also, I felt inspired to continue giving back to our San Diego community by offering my skills to the Big Table Organization for one of their quarterly dinners. The goal has been met and now I face the challenge of performing following the great act of chef Hanis last November. After careful consideration, sitting and contemplating how to best prepare for a dinner for 50 dining guests I decided to pull from the tasting menu I tried to offer last year at Cueva Bar with the name of "Chef Jose O. Blackaller Mexican Inspired Tasting Menu". The dinner is by invitation only and it includes people in the food industry. So, here's a preview of what we will be cooking up on February 10 at the Studio Kitchen inside Specialty Produce's building located at the edges of Old Town San Diego. When you first visit Big Table's website you'll see a message that reads: help us catch people before they fall off the ledge. Remember last year I launched a campaign to help one Paty, one of our team members who have had her car stolen along with belongings she had in the car? Well, Big Table stepped up and provided Paty with guidance and help in order to get a new car seat that she needs to transport her grandkids who she cares for at times, as well as money to get through the un-logical and unnecessary charges our public service offices have in place Paty had to go through in order to get her car out of the impound after the SDPD called Paty informing her the car have been found with no license plates, etc.
So in the light of helping our community, I always have ideas kickstart insight and self inquire about what can I do to help? Then the answers start flooding my mind. Yesterday when I was at the gym doing my back and biceps routine I asked myself, what can I do to help battle the climate crisis? Am I doing enough? I don't have the answers, I don't think there will ever be an absolute answer other than we, together must participate in sustainable activities that result in a sustainable environment, as much as we can, whenever we can. Yes, we live in a complex society and I think simple solutions like turning off lights that aren't needed, or disconnecting charging cables when not in use, to using a reusable water bottle or riding a bike, and creating a culture that cares for our environment starting at home can make a huge difference. When it comes to those out there entrepreneurs just in case you haven't thought about it I say this: we have the power and ability to influence through our companies to help our effect our environment in more ways than you can imagine. So, I challenge you to share through your company's blog or newsletter one initiative you already put in place or are thinking about implementing. One initiative I implemented was to remove all-beef products of our menu at Cueva Bar Café. I did it for various reasons, one of them to help battle the climate crisis. I love the taste of beef and I think that if I want to consume beef I rather get a good quality piece of meat at my local butcher like Heart & Trotter where I can have the guarantee the steak comes from a fairly local rancher and not from a mass beef producer. While we need a vehicle for various business reasons, I personally choose to walk or ride my bike to wherever and whenever possible. However, I don't spend as much time promoting activism towards a healthy planet like the people at David Suzuki Foundation who provide a list of 10 things we can do to help save our planet. Click here to read and get inspired
Lastly, for this week's blogging, I want to share with you the final product for the revoltijo dish idea I started promoting 3 weeks ago.
Mi tias didn't seem to approve of me making revoltijos. They'd make faces and provide commentary with a purpose to make me feel guilty of my choice of mixing food before start eating it. So it has taken me a few years to feel comfortable and open up to you all by sharing these type of food dishes. To my surprise, Revoltijo #1 and #2 have received five-star ratings and dinning guests showing approval as soon as the bowl is set in front of them. Which revoltijo will we be making at Cueva Bar Café this week? Come in and find out!
About the author:
I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar Cafe in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.
Let tapas bring us together!
Cueva Bar Café is my approach to the concept of Tapas with an essence of Mexican cuisine, known for continuous reinvention and embracing evolution, where food is prepared in a cosy, relaxed and inclusive atmosphere.
Letting the inspiration flow and keeping balance in mind, I marry Mexico’s ingredients and flavours with elements from around the U.S and the world using local - organic produce and vendors as much as possible to create both delicious and healthy dishes that have little to zero impact on our environment.
Cueva Bar Café in San Diego California offers a tapas and small plates inspired menu with plenty of omnivores, gluten-free, vegetarian and vegan options.
Happy hour is from Tuesday to Friday from 4 pm to 6 pm.
Happy hour offerings are $2 off all food on the menu and $2 off all drinks by the glass.
The late-night menu. On Friday and Saturday from 9 pm to 11 pm, we offer a pizza menu with 12 inches and 6-inch pizzas.
Monthly Wine Tasting. Happens every first Saturday of every month from 3 pm-4 pm.