Chef Angels Help Foster Youth Learn About Healthy Cooking and Even a Culinary Career Path

Not all kids are raised in households where they’re taught how to cook. Or how to prepare themselves for adult responsibilities, like work. If you’re in the foster system, it can be exponentially less likely. Private chef Lena Goldberg has been offering cooking classes to foster youth since 2021 and created Chef Angels to bring in chef volunteers to teach cooking classes across San Diego County and introduce youth to the culinary industry. Board member and volunteer chef Violette Lewis shared three of her recipes with college student and former foster youth Reese and with readers in my latest story for The San Diego Union-Tribune’s Food section.

College student and former foster youth Reese flanked by chefs Violette Lewis (left) and Chef Angels founder Lena Goldberg at Olivewood Gardens & Learning Center. Photo by Hayne Palmer IV for The San Diego Union-Tribune.

Learn to Make Ramen at Home

When you think of ramen, it wouldn’t be surprising if your first image is of a packet or styrofoam cup of, say, Top Ramen or Maruchan or some other instant brand. Add boiling water and the brothy noodles are ready in minutes.

But that’s not ramen’s full story. In fact, ramen is a complex dish that dates back to 14th century Japan, the Muromachi period. Centuries later Isamu Morikizono, owner of the seven-restaurant ramen chain Tajima, is almost 25 years into making and serving a variety of ramen styles to San Diego diners. And, thanks to Morikizono, you can make your own at home, sans the styrofoam cup. He’s shared his recipe, techniques, and tips for where to find ingredients with me, all of which are in my new story for The San Diego Union-Tribune. The winds are blowing, the temps have dropped. Make some ramen!

Ready for New Year's Eve?

If your New Year’s Eve party menu includes the inimitable Lipton onion soup dip and ridged potato chips, stay in that ’50s and ’60s mode, but how about adding to it with a full complement of midcentury-inspired food and cocktails?

If you’re of a certain age, this menu will make you smile as you recall the fun food of your youth. If you’re young, you’ll actually feel pangs of jealousy that your elders came up enjoying such cool party food and drink — or just swallow the jealousy and make these for your party.

The menu comes from the new (opened just last August) restaurant Ponyboy, which resides in Point Loma’s Pearl Hotel. First up is a classic cheesy fondue served with seasonal roasted vegetables and fruit, and cubed and toasted bread, along with a Pumpkin Brandy Alexander. Also up are deviled eggs, but probably nothing you’ve ever experienced before. You’ll have to read my new story in The San Diego Union-Tribune to see what I’m hinting at. These playful deviled eggs are accompanied by Ponyboy’s All Saints cocktail featuring the elderflower liqueur St-Germain and champagne. Enjoy and Happy New Year!

Farm-to-Table Appetizers for the Holidays

When we think about holiday appetizers, we tend to go all in on cheese or charcuterie plates, dips with crudité and some kind of easy to eat, breadlike snack, like cheese straws or crostini. But there are other ways to approach a holiday app — and if you come up with the right collection of elements, taken together they could even make for a delicious meal.

That’s what I found when I approached chef Logan Kendall of the new Hillcrest restaurant Cellar Hand. Kendall has developed a California-meets-Mediterranean approach for his menu. For my latest story for The San Diego Union-Tribune’s Food section, he came up with a trio of dishes that could each be a delightful party appetizer, or collected into a singular and very distinctive meal.

Fall Means Peak Persimmon Time

Full-blown autumn deserves a celebration of full-blown autumn flavors, like those from rich and nutty squash pumpkins, sweet juicy apples and earthy Brussels sprouts. For chef Ron Oliver of Chef Ron Oliver Catering, this time of year is all about the persimmon.

“Autumn is my favorite season,” he said. “Persimmons are just the sign of autumn in every aspect. It’s the color, that earthy orange color. And it’s what it goes with.

Oliver has shared three distinctive recipes with me for readers of The San Diego Union-Tribune’s Food section: a Scallop Crudo with Persimmon Relish, a Caramelized Persimmon Upside-Down Cake, and Persimmon Corn Muffins with Chile Pepita Butter. It won’t be fall without these!

Chef Aldo Negrete Harnesses Fusion Across Continents

When you think of fusion in the food world, maybe Roy Choi and his Korean-style tacos come to mind, or Tex-Mex dishes like fajitas. But chef Aldo Negrete, recently of The Desmond, which closed after Halloween, has his own take. Yes, he does incorporate a lot of global flavors, but it also comes down to understanding cooking technique and using it to drive even unfamiliar flavors to a delicious conclusion, aided by the use of condiments. For my latest story for The San Diego Union-Tribune’s Food section, Negrete explained his approach through three stunning dishes he prepared: Braised Lamb Mole, Patatas Bravas, and Carrots with Crispy Quinoa. Not only do all three dishes work together beautifully as a meal, you have wonderful mini recipes—mole, harissa aioli, nuoc cham, herbed goat cheese, and fried quinoa—that can be integrated into other dishes. Hello, holiday table!