I am sharing with you about sustainability not just to talk abut it. I am doing it selfishly too with the intention of learning more about it and with the intention of living in the conversation so that I can improve the methods and practices at Cueva Bar.
I am one of those humans. I care about the environment we live in, about the food both you and I eat, and how all the decisions we make regarding our diet, when we go out for good and drink, or just to socialize have an effect in the world around us.
I remember feeling the biggest impact in my mind and lifestyle after a class I took at my Alma mater E.M.U. where we discussed the state of the world in the world. It was eye opening and left a big foot print in my conscience. Still, it took me a little while to start making more conscious choices that affected my diet, and the things that I invested my money on to eventually being directly responsible for the choices I offer to our supporters at Cueva Bar. It's not about being or feeling righteous like Davidji shared with me the other day when we met at The Naked Cafe. We all make whatever moves and choices we want to make about the food we eat and where we buy it from. What's important I think is to know and trust that we are all doing our best with the abilities, capabilities and opportunities we're presented with. It's just about being aware and knowing that we have the gift of free will and we can feed whichever wolf we like. In my personal experience, I know I have the opportunity to design a tapas menu that I feel aligned with. I have a huge opportunity to support the energy of balance in life and environment through the wines and beers we pour and by using produce that is farmed locally in a sustainable way, and hopefully directly through the food we prepare we can inspire you and others to at least wonder and ask why to find a purpose that feels good, that makes sense and does good to ourselves and onto others.
Do you want to experience the process before the wines you enjoy are bottled?
Keeping the subject shop local, eat local alive, I have an update I want to share with you.
Read below about our friends at Hatfield Creek Winery from the Desk of Elaine Lyttleton, winemaker and co-founder.
Experience the Romance of the Wine Industry!
You are invited to help bring in the
We just tested the sugar level on both the Petite Sirah and Zin grapes, & they are at an all-time LOW and SLOW ripening this year. We are hoping to start Saturday October 5 or 12 at 7 a.m. (to about 11 a.m.) & every Saturday through October, followed by a harvest brunch each morning. We are also scheduling pressing wines every Friday beginning October 11 or 18 at 8 a.m.
If you are interested in either or both please email Elaine@hatfieldcreekvineyards.com with your names, number of people, and which dates you are available to come. We'll send emails to keep only interested people updated. Adults work for wine and food, high school and college students are paid.
Because Halloween seems only a couple of months away! Check out the Cutthroat Kitchen Episode when Chef Oz returned to Hollywood to the Food Network for a redemption at winning it all in Cutthroat Kitchen:
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!