What if you ordered filet mignon with growth hormones.  Or petite spinach salad infused with a chemical fertilizer.  We don’t know everything about our foods—from origin to the journey on our tables—especially when dining out.  An increasing number of chefs in San Diego are taking a bite out of food’s mysteries and are changing the landscape of ordinary dining by preparing exquisite, organic dishes incorporating regional, seasonal ingredients, fishes whose populations are not in peril and sustainably-raised meats.

Seafood Watch
“Sustainability is something that we should all be aware of, if not focused on,” says Christian Graves, the executive chef of JSix downtown.  “I do it for the simple reason that I want my kids to enjoy the same things that I have enjoyed in my life.  A lot of that revolves around the ocean and food.”  Graves follows the Monterey Bay Aquarium Seafood Watch program, which advises consumers, via a wallet-sized brochure, about best choices for seafood consumption based on scientific data.  Savor Chef Graves’ Maine diver scallops with cider braised pork belly, parsnip puree, gala apples and hard cider gastrique (a thick fruit sauce).

Slow Food
The co-founders of Stone Brewing Company, Greg Koch and Steve Wagner, integrate the philosophy of the Slow Food Movement into their award-winning beers and cultural dishes at Stone Brew World Bistro and Gardens in Escondido.  Slow Food is about shortening the distance from plow to plate by working with regional, in-season foods and celebrating artisanal food preparation with wholesome ingredients.  Stone’s website describes, for example: “We have sworn off all things mediocre, no matter how popular…we do not have any orange-dyed cheese, as we don’t think they taste nearly
as good as the cheeses from companies that don’t use dyes.”  Be tempted by the frothy, smooth Pale Ale paired with Fennel-steamed Carlsbad Aquafarm clams and mussels in bitter beer broth with ciabatta crostini.

San Diego County has more organic farms than any other county in the United States.  This is delicious news for people who appreciate pure tastes in Southern California’s culinary culture.  Federally certified organic agriculture is not treated with synthetic pesticides, chemical fertilizers, hormones and bioengineered products.

Other San Diego notables for organic, sustainable dining include George’s California Modern in La Jolla, where guests at the bar can sip on a Bee Sting with Ciroc vodka, kumquat, honey syrup and ginger lemongrass.  Stingaree downtown can stave off hunger with an appetizer like the Green garlic and porcini bisque.  If you’re on the go, pick up a Mandarin orange salad with grilled chicken, sesame seeds, peanuts and thai lime vinaigrette at Waters Fine Foods to Go in Solana Beach or downtown locations.  Lean and Green in La Jolla can send you on your way with a Roasted turkey, strawberry and blue cheese wrap.

 “Hunger is the best sauce in the world,” wrote Cervantes in 16th Century Spain. Let’s eat!