Show 308, January 26, 2019: Chef / Proprietor Jesse Paul, The Wooden Spoon, Escondido

Jesse PaulEscondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! The Wooden Spoon Restaurant is participating.

“The Wooden Spoon Restaurant provides the freshest quality foods, sourced from local San Diego farms and artisans. We are organic when possible, GMO-free, sustainable and natural. Our food is made with love and respect. We are guided by passion and driven by perfection. Welcome to The Wooden Spoon!”

Their featured item for Dine Out Escondido! (at Lunch or Dinner) is a Beef Dip on a French Roll with au jus and Beer Mustard.

Many of the Dine Out Escondido! restaurants (including The Wooden Spoon) donate $1 for every special they sell during the restaurant week to the North County Food Bank‘s FOOD 4 KIDS Backpack Program.

We’ll meet Chef/Owner Jesse Paul.

Show 4: October 27, 2012: DivBar in Newport Beach

You don’t expect to find superb regional BBQ favorites with a spectacular bay view in Newport Beach but that’s exactly what’s on the menu at DivBar. It’s Kansas City inspired ‘cue with touches of Texas and The Carolinas. All the BBQ sauces are house-made.

The secret is executive chef Bill Bracken (ex-Island Hotel, Newport Beach) who grew up in the Midwest. For the last 20 years he’s been at the pinnacle of fine-dining but is now having lots more fun adding all of his creative touches to a more accessible cuisine. There is praise-worthy broasted chicken and pizza, too.

Jet particularly raved about the duck fries. Producer Andy praised the beef dip sandwich which is actually shaved thin tri tip. Jet also savored the baby back ribs and the Texas dry-rubbed smoked brisket.