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Sun, Fun & Food in San Diego
by Jessica Phillips CulinaryEd Columnist March 05, 2007 Situated near Mexico, the natural wonders of Anza Borrego Desert State Park, the area's agricultural and wine country, and warm, sandy beaches, San Diego is at the center of one of the most exciting worlds a California culinary school student can be a part of. Fresh Food & Wine, Direct from San DiegoSan Diego offers a vibrant culinary life, with fine local produce, respected wineries, and great restaurants. One of the top ten agricultural counties in the country, San Diego produces fresh eggs, fruit, livestock, small grains, and vegetables that local chefs and culinary students can enjoy.San Diego County also has a growing wine industry, and wineries small and large dot San Diego's North County, just 45 minutes north of downtown San Diego. Culinary students can enjoy wine tastings at Bernardo Winery, Falkner Winery, Fallbrook Winery, and Orfila Winery. For fine wines and foods a little closer to home, check out the San Diego Wine & Culinary Center in downtown San Diego. San Diego's Culinary LandmarksFrom crab shacks along the beach to chic bistros, San Diego's restaurant scene is rich. Anyone fascinated by food will want to check out George's at the Cove in La Jolla--known for both its food and it ocean views--recently named one of the world's top 10 restaurants for 2006 by Fodor's and "Where to eat right now in 30 American cities" by Gourmet magazine. Another can't-miss restaurant is the New York Times-recommended Café Chloe, featuring stylish comfort food, plus afternoon "urban tea."Whether you're enchanted by San Diego's spectacular ocean-side setting or the area's great produce, superb wines, and stylish restaurants, San Diego is the perfect place for California culinary school students. Sources: About the Author Jessica Phillips is a freelance writer and editor. |
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