Show 306, January 12, 2019: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”

“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”

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Show 115, March 21, 2015: Executive Chef Ivan Flowers, Top of the Market, San Diego

Ivan Flowers of Top of the MarketTop of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego.

One of the house specialties is Oregon Dungeness Crab Cioppino. It has mussels, clams, prawns, fish, scallops and linguini in an herb wine tomato broth.

Arriving for the Spring Menu are Wild Salmon, Alaskan Halibut, White Seabass and Rockfish.

Chef Ivan is part of a new Food TV series, 3 Chefs, 1 City” that will launch in the U.S. later this year. In the San Diego episode Chef Ivan is joined by chefs Trey Foshee (George’s at the Cove) and Bernard Guillas (Marine Room & La Jolla Beach & Tennis Club.)

Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

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