February 13, 2013
Spirits were high as foodies flocked to the new and still-developing
San Diego Public Market this past Sunday, February 10th. At the
Taste of the Market event, the soon-to-be-awesome warehouse opened its doors to Kickstarter donors, ticketholders, friends and family for a firsthand, behind-the-scenes glimpse at what the future holds for the 92,000 square foot space located in Barrio Logan. Although the interior basically remains in its unadulterated, industrial form, chefs, restaurants, and specialty vendors constructed their own unique areas to offer up samples of what we should be ready to expect in the next year in what is sure to become the "Pike Place" of San Diego!
Culinary output was rather amazing at the Taste of the Market, and some chefs were definitely inventive when setting up their space. Co-organizer and chef Andrew Spurgin set up Broussard's - a Louisiana po' boy shop with table tops donning an array of Louisiana hot sauces, offering delectable little fried oyster po' boy sliders with heirloom tomatoes and pickles.
Another chef and co-organizer, Melissa Mayer, had a lively torta stand, made festive with traditional decor and a smattering of empty Tecate cans as well as a legitimate salsa bar (those Serrano's were FIRE). Cafe Chloe outfitted a mini-French Patisserie and cafe, offering up finger sandwiches of ham and gruyere, as well as stuffed croissants. Perfectly demonstrative of the charm, appeal and utility of a public market, crispy and chewy ciabatta from The Bread & Cie, warm homemade ricotta from Venissimo Cheese (along with honey and an incredible apricot chili sauce), and charchuterie from Chef Balistreri of Tender Greens were served in an assembly line to make a delicious sandwich. Chef Heredia from Alchemy was busy pulling port from a whole roasted swine, assembling delicious little pork stew tastes that were filled with flavor. Attendees wandered excitedly about the many food vendors while swirling wines, sipping beers from Stone Brewing, and swigging ciders from Julian Cider.
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| Catalina Offshore's display table |
Founders and organizers are optimistic that the San Diego Public Market will be fully built out and opened by this summer, hosting a full variety of specialty vendors - meat, cheese, bread, fish, produce, etc. - as well as prepared food stations and kitchens - an exciting and worthwhile destination San Diego will be proud to call its own.
The San Diego Public Market is located at 1735 National Avenue and is currently open Wednesdays and Sundays from 9am to 2pm. For more information on the San Diego Public Market, visit its
website, and be sure to follow on
Facebook and
Twitter for real time updates. Check out the pictures below for more on what was offered and enjoyed at the Taste of the San Diego Public Market (just click 'em to see full size images).
