Evans Mission Bay Magazine Issue 2 - Page 29

important to you? SR: Menus should reflect the place from which they come. There are many rea- sons for using locally sourced ingredients. Nothing speaks of place the way ingredi- ents do. Local ingredients travel less and so they are better for the environment. Since they travel less, they tend to be fresher, which means that they are better tasting and more nutritional. In addition, you often know the person who grows or raises the products you use, which builds the community and helps the local economy. For us, menus have the ability to change as seasonal items become available, and the menu changes several times a year. MB: What are some of your favorite dishes at Oceana? SR: The shrimp ceviche is a very popular dish and one that I think reflects our prox- imity to both Mexico and the ocean. Beef is big out in the West and our steaks are cut from cattle born, raised and butchered here in California. MB: What’s one dish in which the locally sourced ingredients used are particularly exciting? SR: In San Diego, we are very fortunate to have many farmers nearby. One of our local produce companies will drive out to local farmers and bring items for us to run on our menus. It is very much like having a weekly private farmers market just for our restaurant. In the summer, we use salmon from the Pacific. We pair our salmon dish with aspar- agus and organic potatoes from our weekly farmers market. MB: Are there any upcoming events that our readers should know about? SR: Once a month, we do intimate pair- ing dinners in our private dining room where we partner with local breweries, specialty dis- tillers and a variety of wineries. We also host Sunday brunches at Oceana Coastal Kitchen and the Catamaran offers holiday brunches for special occasions including Mother’s Day, Easter and Thanksgiving. n It’s always a delicious day at Nathan Petty Bienvenue! The French Gourmet welcomes you for breakfast, lunch or dinner. Sit back and enjoy a fine glass of wine or a mouth-watering pastry from our Bakery. The French Gourmet serves some of the finest cuisine in the San Diego area and provides a comfortable and unpretentious dining experience. Breakfast & Lunch Daily: 8am – 3pm • Dinner: Tues – Sun 4pm – Close Bakery Opens Daily at 7am 960 Turquoise Street • San Diego, CA 92109 • (858) 488-1725 • thefrenchgourmet.com 29