Starting From Scratch

Starting From Scratch is an 11 page editorial in the Eat section of the Indian Summer 2013 issue of LOCALE Magazine San Diego featuring meals deconstructed from five local chefs that show us how to upgrade our brown bag skills.

LOCALE Magazine San Diego Indian Summer 2013 Issue
Starting From Scratch Presents Lunch Punch - Local Chefs Show us How to Upgrade our Brown Bag Skills
"With long, lingering summers here in San Diego, getting outside and taking advantage of our uncharacteristically beautiful fall weather is non-negotiable. And what better way to enjoy a sunny summer outing than with a perfectly packed picnic. But, coming up with ideas for packing that picnic or back-to-school lunchbox can be akin to sorting through your emails on a Monday morning: it can be kind of overwhelming. Frightening images of Lunchables and soggy sandwiches come to mind, but wait! There should be a way to make packed lunches into delicious, luxurious meals, suitable to take on the go? We wanted to find out how to make lunch at your desk more exciting, so we sat down with the head chefs from five of the best restaurants in San Diego and asked the question: what would you put in your perfect lunchbox?" Read the full 11 page editorial at:
Photography By: Dhrumil Desai
Written By: Natalie Holtz
Photographer's Assistant: Daniel Velazquez
Partner/Chef Sheep Riley @ Big Front Door
Loins of Fire Sandwich
Chipotle potato salad, fire Sesame Slaw, Sesame Noodles and a chocolate chip cookie.
Executive Chef Michael McDonald @ Roppongi
La Jolla Cobb Salad and Charcuterie
"When I was in France, we would see people with picnic baskets enjoying the day with a variety of things. Not just one thing. So I think that’s something that inspired me to do it, and it’s what I really like to eat when I do that sort of thing. Kind of
like our restaurant: it has a little bit of everything."
Executive Chef Nicholas Bour and Chef de Cuisine James Kozak @ Avant
Prosciutto Sandwich on a french baguette with house-made mustard, fig and orange spread and wild arugula. Paired with 82 percent dark chocolate; and Lost Abbey Lost & found Ale.
Executive Pastry Chef Keegan Gerhard @ D Bar
Grilled Chicken Caesar Wrap
Oatmeal cherry cookie, and composed salad 
"The key to packing a great lunch is to have all the vegetables, salads and proteins you need for the whole week with you on Sunday, and get it all ready then."
Executive Chef Ryan Johnston @ Whisknladle
Crab Salad Sandwich with House-Made Potato Chips
"I have diabetes, so I do plan out my meals. Today, for lunch, I actually had Tofurkey on bread with mayonnaise. And tonight, I made some bean chili, and I ate that with vegetables from the Farmer’s Market."

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