In Sync: Pi, Pi, Pi

PiDay

pi, n.:

  1. the sixteenth letter of the Greek alphabet ( Π, π ), transliterated as ‘p.’
  2. the numerical value of the ratio of the circumference of a circle to its diameter (approximately 3.14159).

For those who enjoy a more… liquid diet… bust out the π-nt glasses and partake in their current Enjoy By series that specifically celebrates today’s nerdy date.

A majority of the population knows pi to the second decimal place, thus making the annual Pi Day a fun occurrence. Those who know pi to the fourth place will know this year’s date is a tad more special.PiDay

Due to the raging world of social media, and hopefully more so due to math, many know of this once-in-a-century treat. Today, on 3/14/15 at 9:26:53, we will all experience the ultimate pi moment, pi to the tenth place! (If you are so inclined, learn 139 digits of pi with Danica McKellar, through song.)

Now that my geeky squeal has subsided, I can now move onto the food portion of this segment. Many people will indulge in some sweet pies, or savory pizza slices, so I would be remiss not to share some specials with you.

* Blaze, Clairemont

Blaze's $3.14 Pi Day Pizza

* Betty’s Pie Whole, Encinitas

  • $3.14 off any 9 Inch pie
  • $3.14 /each for whoopie pies
  • $3.14  off 24 mini bite-sized pies

Stone Brewery, Escondido, Point Loma

For those who enjoy a more… liquid diet… bust out the π-nt glasses and partake in their current Enjoy By series that specifically celebrates today’s nerdy date.

Stone Brewery Enjoy By 3.14.15

Rancho Bernardo Inn, Rancho Bernardo

Get their signature mini key lime pies for, you guessed it, $3.14.

* Pie from anywhere in Julian

My personal favorite is Mom’s Pies, Etc. (mmm… bumbleberry crumble), but the whole mountain is nationally famous for their apple pies. With 17,000 apple trees, you better know a thing or two about apple pie.

To end, I’d like to share this little gem I found that trekkies and math enthusiasts can relish in. Happy Pi Day, everyone!

San Diego Restaurant Week, a.k.a. Take My Money

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Restaurant Week, which occurs in 25+ major cities nationwide, offers the epicurious a chance to enjoy local restaurants at reduced costs. With the leadership of Ingrid Croce, 30 San Diego restaurateurs took a page from New York’s restaurant week (which has now grown to a month-long event!) and spent four months organizing the 1st Annual San Diego Restaurant Week. Seventy-five restaurants participated in the inaugural event between January 30-February 4, 2005* and has grown to include over 180 places, ranging from small mom and pops to mega-restaurant groups. Its overwhelming success spawned another week-long event in September, making it a bi-annual event. Meals vary in price between $10-50 per person.

Although the official SDRW will be from Sunday, January 18 through Saturday, January 24, many restaurants will extend their specials another week just for your enjoyment. The main website usually releases a list of extensions, but some do it unofficially, so give your special place a call.

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I have three tips for success for any first-timers (or even old dogs can learn new tricks):

* Make reservations! For the more popular locations (ahem… any Cohn Restaurant Group venue), walk-ins fail because they will be so booked. In fact, chances are, reservations were full weeks ago.

* Download the app! There’s a list of all participating restaurants, menues, a bill splitter… because math; and a chance to win meals for a year just by uploading those food pictures I know you take.

* Go for lunch! It’s cheaper, and compared to the respective dinner menus, most are the same, and if not, portion sizes and menu items may vary. Last year, I went to Fogo de Chão Brazilian Steakhouse for lunch and ate just as much as I would have for dinner at a fraction of the cost.

Wherever you choose, the most important part of the meal is those around you. You may or may not end up liking the dishes you choose, but at least you’ll be surrounded by loved ones who’ll share in your joy or misery. Happy fooding!

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* What is Restaurant Week?

Out to Launch: 85 Degrees Bakery, San Diego

85c Soft Opening Invite

Calling all lovers of loaves and buddies of bread, 85 Degrees Bakery is opening in San Diego THIS FRIDAY, November 14, 2014! They will be located at 5575 Balboa Ave., San Diego, CA  92111 in the Balboa Mesa Shopping Center.

Yes, fulfill your fantasies of flakey goodness starting at 10a until midnight. After the grand opening, their regular operating hours are:

Sunday – Thursday: 7a-10p

Friday – Saturday: 7a-midnight

As you are preparing your tents for the grand opening, yours truly was able to nab an invite to their soft opening this Thursday! I’ll report back on my carbo load session! Signing out!

Out to Launch: OB Noodle House: Bar 1502

Update: Looks like they moved their grand opening to Sunday, June 1 indefinitely. Keep up with their FB page for more updates. =)

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The antithesis to my “86’d” series, “Out to Launch” will highlight new locales for your eateth and drinketh pleasures, and on today’s menu is OB Noodle House: 1502.

The original OB Noodle House is a local favorite of Ocean Beach residents, and beyond, especially with their OB-esque tagline, “It’s always a good time for a bowl.”

After the souring attention received from being featured in Guy Fieri’s “Diners, Drive-Ins and Dives,” a second location seems a natural decision. Announced months ago that they will take over The Blue Parrot‘s  building, just minutes from the original location, they’re finally ready for their grand opening.

IMG_20140511_124940FB_IMG_13998378865130258My friend, the surf fishing one to those paying attention and Kaus to those not, invited me to the soft opening on Mother’s Day. His friend, Steve Yeng, is the owner of the location whereas he and his two brothers co-own the original.

With a minimalist approach to their decor and food menu, they do a lot of good with just a little. The only aspect outside of that approach is their whisky and beer selection where they are doing a lot of good with a lot of greatness!

I can say this won’t be my last time there. Join them for the grand opening this coming Sunday. May 25. Doors open at 11a, but I have a sneaking suspicion you’ll need to get there sooner if you don’t want to wait.

 

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86’d: Farewell “Fuze” and Goodbye “Gen Lai Sen”

This is my first post in a series called “86’d” where I’ll report on establishments closing their doors, and on today’s menu, “Fuze” and “Gen Lai Sen.” TOFU KA Korean Restaurant Logo

Some of you may know that two years ago, there was an apparent fallout between some of the back-of-house (BOH) personnel at Min Sok Chon, so one chef split, and of that fire was bourne an Asian-fusion restaurant and bar called “Fuze,” which replaced the long-standing Korean-owned “Mr. Wasabi.” Recently, it was supposedly under some renovations, but it’s clearly a closeout. It is already open as “TOFU KA Korean Restaurant.” It’s nice to have a tofu house option outside of Convoy. Let’s see how well this third Korean contender holds up.

gen-lai-sen-seafood-restaurantNow, most folks who frequent downtown San Diego have undoubtedly passed by “Gen Lai Sen” and it’s huge yellow sign. Most folks also just admit curiosity, so perhaps due to the lack of submission to such curiosities, this long-standing, seemingly hole-in-the-wall restaurant is closing its doors at the end of the month. No clue as to what will replace it, though. The gesture may be too little, too late, but I might as well check it out before it closes, right?

 

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* Photo credit for TOFU KA: Yelp

* Photo credit for Gen Lai Sen: Trip Advisor

It’s Back! A Little AYCE at Little Sheep

venue-1522History doesn’t always repeat itself, but when it comes to the Little Sheep here in San Diego, you can count on it. Once again, AYCE Mongolian hot pot returns the first Tuesday of May (yes, that’s TOMOROW) as expected, per tradition since 2012. Prepare for long lines of 2+ hours if you come after 6 p.m.. Parties of four are manageable, but be wary regardless!

“What is hot pot?” you say? Well, to put it simply (and for those who didn’t already click on the Wiki link): cooking food at your own table in a stock of liquid. The kind of ingredients or stock used depend on the country. The Japanese and Taiwanese have shabu shabu whose stock is generally water or on the healthier side. The Chinese also do hot pot as do the Thai (Thai Suki ) and the Vietnamese have their lầu.

Enjoy this weekly Tuesday special, good all day!

crazytuesdayposter

 

Surf Fishing in San Diego!

My one and only fishing excursion was a half-day trip during which I spent an hour feeling seasick, so imagine my excitement when my friend, Kaus, said I could fish from the comfort of solid ground! Imagine my further excitement when he said he’d cook what I catch! Okay, maybe he was voluntold, but a minor detail!

Kaus and I left for for Del Mar Beach, Calif. with our friend Dean, our photographer and videographer (oh yes, there’s video), to begin our adventure. Once there, Kaus taught me how to set-up my fishing rod.

Down the MiddleStep #1: construct your rod, ensuring all the rings are lined up. I’m pretty proud of this picture, actually. =)

Fact #1: “Surf fishing” is a general term for all types of shore fishing, which includes casting from piers and jetties, and is almost exclusively done in saltwater. More specifically, I went “surfcasting” or “beachcasting” where the casting is done from the beach.

 

 

 

I don't know what I'm doing...Step #2: thread the fishing line through the rings of the rod.

That look right there is either of sheer concentration or utter confusion. You decide.

Don’t know why though, as it’s the easiest step… threading a needle. Must be because I’m tall and awkward and still learning how to use my limbs, haha.

Fact #2: Your success hinges on the time of day you go and the state of the tide.

 

 

Hooks, lines, and sinkersStep #3: attach your terminal tackle. For this day, we used a “caroliina rig.”

If you don’t know what a terminal tackle and carolina rig are, don’t worry, I didn’t either.

Fact #3: In Southern California, you can catch surfperch, croaker, corbina, and halibut, and if you’re lucky, a leopard shark.

 

A Different Kind of PoleStep #4: Smile and look like you accomplished something!

Fact #4: This government guide gives you the official skinny, while SC Surf Fishing is a more comprehensive source that includes forums, pictures, tips and tricks.

 

 

 

 

Now that I look the part, can I play the part? Watch this video (my first Youtube upload AND my first time editing video) and see what transpires. =)

Water, water, everywhere...And yes, I did eventually go into the water, haha.

 

 

 

 

Isn't he cute?!Finally, this begs the question: after all this, did I catch anything? Why, yes, yes I did! Isn’t it just adorable? Oh, and the fish is cute too. =D

Anyway, I threw the little guy back because he was so little, but a catch is a catch! That’s all from me today. Hope you enjoyed my little adventure!