My goal is to share with you my ideas of good food, good service, and amazing fellowship. From fancy to the totally random Restaurants, I hope you enjoy. Originally from Wisconsin, been in California since 2002.I've seen over 20 different countries, and have had the luxury of eating on 4 different continents. Allow me to share my Culinary adventures with you.
Good day and many blessing my friends.As a foodie who enjoys the best restaurants in San Diego and amazing customer service, it is my pleasure to share my San Diego dining experiences with you. Social media specifically Twitter, has allowed me to venture out and meet people I would have never imagined meeting. I was looking for restaurants in San Diego and happen to come across @CuevaBar.The following is my personal interview with Chef Osvaldo Blackaller, Owner of one of the best San Diego Restaurants around.Take a moment and realize what an amazing dedicated person Chef Osvaldo is, and how his vision will change San Diego’s food scene. Allow me to introduce you to my friend OZ!!!
Q:Where were you born, how old are you?
A:I was born in the beautiful city of Monterrey Mexico, and I am 32 years young.
Q:When did you decide you wanted to be a Chef?
A: My first experience cooking was at the age of 6. After losing my 1st job in San Diego, it was thru the encouragement of family and friends I decided to pursue what I love doing.April of 2010 was official transition to becoming a Chef.
Q: Why did you choose San Diego to call home?
A: It is the best city in the world!!!
Q: What would you say is your cooking style/type?
A:I wanted to infuse a creative progressive and fun style of cooking into the San Diego dining experience.
Q: What is your signature dish and why?
A:Every dish I create is a signature dish. My philosophy is make it as if it’s the only dish I will create!!!
Q: When did you come up with the name @CuevaBar?
A: My wife and I spent some time in Mexico, at my Father’s cabin in the Mountains of Arteaga. My Father named the cabin “La Cueva del Oso, translation (The Bear’s Cave). Upon arriving back at my parents home we began working on our business plan, and trying to come up with a name. We decided on Cueva Bar for two reasons:
-A tribute to my Father
- We liked the concept of a cave, a place where humans gather around to eat, sing; listen to music while rejoicing in another day of survival.
Q: Your friends would best describe you as?
A: A good listener who loves life, and likes to have fun while being creative.
Q: If you weren’t a Chef, what would you be doing?
A: Probably working as a Human Resources Professional.
Q: What’s your vision for @CuevaBar
A:I see Cueva being Cueva for many years to come. My vision is to open more locations with different themes, while keeping the core part of the business intact. When you come to @CuevaBar, we want it to feel like having dinner at a friend’s house.
2123 Adams Avenue San Diego, CA 92116 (619) 269-6612
Good find here at Whole Foods Market, I would have never guessed they served food. On a suggestion of a friend I ventured off to Whole Foods, to find some hard to find organic products. Whole Foods is the first organic certified grocer in the US, offering one of the best selections available. We picked up a few things and were heading towards the checkout, when all of a sudden I noticed a food court in the middle of the store. It literally took me about 15 minutes to decide what to order, finally deciding on the Kabob plate. What an amazing treat the Beef Kabob plate was, as well as the perfectly cooked rice and rosemary potatoes. Friends if you are lucky to have a Whole Foods in your area, it is one of those must visit places. Enjoy, and Happy eating!!!!
Whole Foods Market
2847 Park Avenue
Tustin, Ca. 92782 Phone: (714) 566-7650
As the first nationally certified organic grocer in the US, we offer you the biggest and best choice we possibly can because it's an important part — perhaps the most important part — of our commitment to you and the planet. Choosing organic supports farmers and producers who believe in good health, quality foods and earth-friendly sustainable agricultural practices.