How was your labor day weekend? Mine was filled with chillness, a little work, lots of sun and beach time with my family. Although I am not drinking right now because I am on a 21 no drink challenge with a few friends who happened to be part of my mastermind group I am a supporter of moderate and with responsibility drinking. Let drinking wine have a health purpose am I right?
The other day one of our guests realized we feature three Garnacha grape wines and she said, "I see you are into the Blue Zones, huh? I responded huh? so she repeated the question. Without thinking about that so much and because I was on the move I agreed to the statement made by my guest seating at the bar while she paired her tapas with the Grenache Blanc from Vesper Vineyards.
Needless to say, this predicament floated in my mind during the weekend and this morning after I finished my week planning my inquiring mind led me to do some research on Blue Zones. I ended up finding a very cool and informative article that you can read here. Thank you Google!
Some of the principles found on this article can easy translate to our every day life, therefore creating our own blue zone here in San Diego, here in the USA. But I wanted to see how those blue zone principles fit in Cueva Bar. So I came up with this comparison of the 9 principles mentioned on the article and applied them to what we do:
Down Shift. When in Sardinia, do happy hour. We have a Happy hour that goes from Tuesday through Saturday from 4PM-6PM.
80% rule. That's a rule that not only blue zone world areas share, but also many ancient cultures or disciplines like Yoga. This means you only eat until you're 80% full. Well, here at Cueva Bar I hear repeadetly how our guests don't feel they need to eat a lot and many times they leave simply satisfied and not full, feeling letargic because they ate too much. I believe our tapas model allows for an easy 80% rule practice.
Plant Slant. It says many blue zones have a diet mainly based on beans or legumes, followed by fruits and vegetables, leaving the meats in the lower consumption chart. Here at Cueva Bar we've been slowly progressing into a plant based menu, specifically locally sourced ,which is another aspect of blue zones.
Wine a las cinco. It explains that moderate consumption of wine along with friends and/or food results in a longer, healthier life span.
Belong. Well, I feel I belong to a wonderful community here at Cueva Bar thanks to all who support us and thanks to our team that make the dream work every day.
Loved ones first. I like to believe that food brings people together around the table and that's not far from reality here at Cueva Bar. Our tapas menu brings lots of couples, families and friends who consider each other like family. I say, Let Tapas Bring Us Together.
The right tribe. The Cueva Bar tribe continues to grown in a very organic way. This means is strong and everyone who's part of this Cueva Bar is also part of a movement. If you didn't know you should know that at Cueva Bar we stand for the principles of inclusivity, compassion, kindness, do good onto others, peace and love for everyone.
Are you in? I sure hope so.
Cueva Bar is Chef Oz’s 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 cozy, relaxed and inclusive atmosphere without the white table cloth element, just a pure human relationship fostered by those who dine in the all are welcomed neighborhood gem.
Letting inspiration flow and keeping balance in mind, Chef Oz marries Mexico’s ingredients and flavors with elements from around U.S and the world using local-organic produce and vendors to produce both delicious and healthy dishes that have little to zero impact in our environment.
Cueva Bar in San Diego California offers a fusion tapas inspired menu with plenty of omnivore, gluten free, vegetarian and vegan options.
Our happy hour is from Tuesday to Saturday from 4pm to 6pm. Happy hour offerings are $2 off all food on menu and $3 off all drinks by the glass.
We're located in the eclectic University Heights neighborhood.
Oz: Co-founder/Executive Chef.
Mel: Sous Chef.
FOH: , Ghaidan
BOH: Patty, Nick
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, a fusion tapas bar and restaurant 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!