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Current Specials

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SNA103 Pacific Rockfish Fillet OPA104/OPA109 Opah Fillet Skin On/Off SWO101/SWO102/SWO103 Swordfish Fillet, Loin Cut/Center Cut/Backloin Center Cut  

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Weekly Market Report | September 13, 2018

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This week finfish is looking good.  Some supply challenges with East Coast shellfish because of weather. Deep Set Buoy Gear sourced swordfish and local Opah are the stars of the show! Here is what else you need to know: LOCAL/MORRO BAY/BAJA/MEXICO Groundfish looks good, small amounts of Rockfish, Petrale and Dover. Local Opah is fresh and delicious and we have …

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Chef Austin Cobb

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A South Bay local, avid surfer, baseball player and potter, Executive Chef Austin Cobb has plenty of talents and interests. Cobb is particularly passionate about fish; “it’s light and healthy, and takes a delicate touch to make it delicious.” He remembers at just eight years old, “I went fishing in Santa Cruz and caught a Halibut almost as big as …

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Chef Jose Rodriguez

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Chef Jose Rodriguez, or Jrod for short, is still passionate about his culinary journey even with 20 years of professional experience under his belt. He brings the same energy to his work as Chef de Cuisine for Pete’s Sunset Grille at the Hyatt Huntington Beach that he brought to his family’s parilladas (barbecue) as a teenager. Back then he was …

Akasha Richmond

Chef Akasha Richmond

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Akasha Richmond, of the eponymous Akasha as well as AR Cucina, became one of Los Angeles’s most celebrated culinary names as an accident on her journey towards enlightenment. A self-taught chef and baker, Akasha decided to pursue cooking as a full-time vocation while working at the yogi-owned Golden Temple in the 1990s. It was there that she befriended cultural icons …

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Chef Matt Janeway

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Matt Janeway brings 15 years of experience in Japanese cuisine to the table as chef and part-owner of The Rawbar in Chico, CA. He had already worked in Seattle for three years at Sushi Kappo Tamura, Sushi Kashiba and Sansei before moving to Chico to learn at the feet of Master Sushi Chef Masaki Tanaka. He enjoys making nigiri most …

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Chef Dave Sacco

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Dave Sacco, Executive Chef-Partner of Capital Grille Las Vegas, has earned quite a reputation through his culinary travels that he has brought to bear for “America’s Steakhouse”. Not only has he earned plaudits including a Golden Scepter Award from the Southern California Writers Association, he is a certified Sommelier. Of course, it’s his love for seafood that brings him to …

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Co-Owner and Chef Jose Acevedo

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Co-Owner and Chef Jose Acevedo Jose Acevedo, of the Cocinas y Calaveras restaurant group, is one of the most acclaimed chefs working in Southern California today. He has built up quite a following among diners and critics since his days training in the kitchens of Wolfgang Puck and Hillstone and running the kitchen at Taleo Grill. His signature flan has been …

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Chef Frederic Castan

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Chef Frederic Castan Chef Frederic Castan is one of the most celebrated and admired chefs in Southern California . In a culinary career spanning more than 30 years, Chef Frederic has brought the training he received in Marseilles, France to stops in Chicago, Austin, Pasadena and Orange County. Now, as the Executive Chef for the Hilton Anaheim, Frederic oversees a …

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Chef Johannes Bacher

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Johannes Bacher, chef and owner of the eponymous Johannes, has achieved a rare distinction among hundreds of awards from international food media that would be tough to top. His iteration of Wiener Schnitzel, the national dish of his homeland Austria, is featured in Mimi Sheraton’s book, 1,000 Foods to Eat Before You Die. No small feat for a restaurant in …