Though Annel and Drew come from different backgrounds—she's a Michoacán, Mexico, native who learned about food in the kitchens of her family's restaurants, and he's a culinary-school grad who's training to become a certified health counselor—they share a common purpose: to handcraft original meals that use fresh ingredients obtained from local merchants. Together they do just that out of their eponymous mobile kitchen, a food truck that sets up shop a few days a week at accessible locations such as the Leucadia Farmer’s Market, the Oceanside Sunset Market, and right behind you a second ago.
As the nutrition expert, it's Drew's job to fill the seasonal menu with healthful dishes such as organic salads and sandwiches made with veggies from Suzie’s Farm. But like a thief who up and stole a whole Amazon warehouse, Annel also has plenty to offer. Having worked at acclaimed LA eatery El Floridita, she's got Cuban cuisine mastered; her kitchen makes a cuban sandwich the Coast News’ David Boylan declared is “as good as it gets.” Her degree in fashion may even have something to do with the artful presentation that marks dishes such as the grilled balsamic artichokes, which were named one of the Best Bites of 2011 in San Diego Magazine’s Best of North County.
The expansive menu at Vista's Icebox contains more than 30 sandwiches, each assigned to one of four taste-oriented rankings. Beneath the ?really good? status, customers find classics, such as tuna on wheat and egg salad, while the next level up??better sandwiches??offers BLTs and shrimp pitas. The shop?s ?best sandwiches? list includes a club stacked with bacon, turkey, and ham, and at the top lies Vista?s ?finest sandwiches?: Reubens, heros, and BLTs dressed up with avocado and crowned in laurel leaves.
A whiteboard relays the day?s handwritten specials, beneath which reads a list of hearty sides, such as coleslaw, potato salad, and tortellini pesto. The kitchen also churns out daily-made soups, breakfast burritos, egg sandwiches, and frozen yogurt.
Anar Party Rental supplies everything necessary for indoor and outdoor events, from elegant chiavari ballroom chairs to PA systems. Candelabras, dinnerware, and fine linens adorn tabletops, while canopies and portable red carpets extend decor to floors, ceilings, and walls. Supplies can be shipped to and from events, thanks to company owner Anar and his crew of reliable drivers.
After graduating from high school, Reza Karkouti dreamed of opening his own teriyaki restaurant. He garnered support from family and friends, and he and his father, Ahad, opened a tiny eatery called Tokyo's Teriyaki in Encinitas in 1992. Through hard work and an attention to detail, the restaurant's reputation grew, and the demand for juicy, teriyaki-glazed chicken and beef quickly spread to other cities. This led Reza’s younger brother, Amir, to help open a second location. Now a seven-location, family-owned chain, Surf Brothers Teriyaki still sees its two siblings focusing on customer service and quality products.
The duo chooses natural meats that are minimally processed, hand trimmed, and grilled, avoiding shortcuts such as microwaves, frozen foods, and laser-based slicing. Their Hawaiian-themed restaurants and catering business have been featured in numerous television spots, radio shows, and newspaper articles. Michelle Murphy Zive of SanDiegoFamily.com says the restaurant offers "a taste of Hawaii" and "healthy food served fast." The brothers give back to the community that helped them grow by donating to charitable organizations such as the Wounded Warrior Homes project.
With a stay at Town and Country Resort & Convention Center in San Diego (Mission Valley - Old Town), you'll be minutes from Riverwalk Golf Club and close to University of San Diego. This golf resort is close to San Diego Zoo and Balboa Park.
Make yourself at home in one of the 940 air-conditioned guestrooms. Wireless Internet access (surcharge) keeps you connected, and cable programming is available for your entertainment. Private bathrooms with shower/tub combinations feature complimentary toiletries and hair dryers. Conveniences include desks and complimentary newspapers, as well as phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Relax at the full-service spa, where you can enjoy massages, body treatments, and facials. You're sure to appreciate the recreational amenities, which include 3 outdoor swimming pools, a health club, and a sauna. Additional amenities include wireless Internet access (surcharge), a concierge desk, and an arcade/game room. Getting to nearby attractions is a breeze with the complimentary area shuttle that operates within 3 mi.
Enjoy a meal at one of the resort's dining establishments, which include 5 restaurants and a coffee shop/café. From your room, you can also access room service (during limited hours). Relax with a refreshing drink from a poolside bar or one of the 3 bars/lounges. Hot/cold buffet breakfasts are available daily for a fee.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), a business center, and a computer station. Planning an event in San Diego? This resort has 255000 square feet (23690 square meters) of space consisting of a conference center, conference/meeting rooms, and small meeting rooms. A roundtrip airport shuttle is provided for a surcharge (available on request).
June Owino remembers growing up in a small Kenyan town where, he claims, "we didn't have a choice but to cook for ourselves." He started out with basic prep work, learning how to chop and waffle-cut onions and tomatoes, but he steadily learned more of his mother's and grandmother's techniques for forging fragrantly spiced African stews with turmeric and curry-seasoned salts. After immigrating to San Diego, June decided to re-create these distinctive recipes and incorporate some of his own culinary inspirations, eventually founding Flavors of East Africa as a way to share his Kenyan-inspired menu of meat, vegetarian, and vegan dishes.
As related in a rave review from the San Diego Reader, the restaurant immerses diners in the sights, sounds, and smells of Kenya, with the dining room's lemon-yellow walls brimming with African arts, crafts, and cooking utensils. From time to time, the chefs also take their cuisine beyond the restaurant, hawking curries and stews at local farmers' markets and using their food’s enthralling aroma to lure chupacabras from out of hiding.