Thank you @sandiegofoodfan!
- sunomono, koji amazu
- tsukemono
- mixed greens, ginger miso
- buckwheat noodles, lobster gravy, shrimp
- sheepshead & kimchi with stir fry veg
Come on in and get 'em, courtesy of Chef Davin Waite!
Take your pick🔥
Fish balls en brodo. 🤘🔥
Herbs
*Oil*
Garlic
Lemon
Local Shiny Fish
Fire
Pretty simple, pretty straight forward, and pretty damn delicious — just ask Bohdi.
Dropping in on specials starting tonight courtesy of Chef Davin Waite, and if you all eat enough of them we’ll keep them on the menu for good. 🤘🔥
All the information is here >>> www.seabasstropub.com/catering
From our friends at Concha Seafoods! Tasty snacks from the Wrench:)
Found Treasure: Bigeye Tuna Eyeballs
Contributor, edible Monterey Bay
Lesson #1: Eyeballs can be delicious.
I have a new seafood hero, and I’m not alone in that allegiance.
With little more than his fellow cook, a chef knife and a shallow wood grill, celebrated chef and self-described “boundary-breaker” Davin Waite cleaned a huge bigeye tuna tip to tip with ninja speed, culinary institute-level lessons and cooking-show charisma.
That said, what the co-owner/operator of landmark Oceanside spots Wrench & Rodent Seabasstropub and Shootz Fish & Beer did best was 1) show how to use the entirety of a beautiful locally landed fish—including its eyes, heart, bone marrow, liver and even fins, bones and scales—to reduce waste and increase return; and 2) treat us to a Poseidon-grade seafood feast of snappy fresh sashimi, tender tartare, grilled cheeks, roasted collars, ribs, pastas, tostadas and more.
“It’s not a cheap restaurant owner thing, it’s a respect for the ingredient,” he said. “Let’s learn more and apply it…all this food and all these parts of the fish [are] more crayons for the box—and there are no bad cuts of meat if you’re using right.”
More on Waite and his partner/fellow eco-warrior wife at allthingswaite.com.
Read the full article at www.ediblemontereybay.com/blog
Davin Waite has earned all sorts of honors for his work treadiing lighter and smarter on the planet. In addition to his sustainable seafood spots, he and his wife run plant-based taco joint The Plot.
(Photo: Mark C. Anderson)
Davin Waite has earned all sorts of honors for his work treadiing lighter and smarter on the planet. In addition to his sustainable seafood spots, he and his wife run plant-based taco joint The Plot. (Photo: Mark“Not every weird fish part has to be eaten in the form that makes it weird,” chef Davin Waite said while breaking down this bigeye. “You can cook it down in a sauce and make things taste better.”
(Photo: Mark C. Anderson)
Halloween night at Wrench & Rodent has got bite.
Show up in costume and score a free chef’s choice appetizer.
10/31 only, additional purchase required.
Introducing The Plot Garden Project 🌱 growing change together
okay this one is going to make us cry but in a really good way. we are so so excited to introduce The Plot Garden Project, a living extension of The Plot’s mission to grow a healthier, more connected community.
what started as a small restaurant with a big dream has blossomed into a regenerative urban garden space where we teach, grow, and nourish, right here in South Oceanside. through hands-on education, events and storytelling, we’re showing how healthy soil leads to healthy food, and how food connects us all.
we’ve come a long way since opening The Plot just weeks before the world shut down (pandemic circa 2019), but this next chapter is about growing beyond our walls. with your support, we can expand our garden, amplify our reach, and continue inspiring change, one seed, one plate, one person at a time.
if this mission speaks to you, we welcome your support. whether through donations, partnerships, or simply spreading the word. together, we can grow something truly transformative. 💚
LEARN MORE >> https://lnkd.in/g4V-MXTy
DONATE >> https://lnkd.in/gpZWwN4w
celebrating 10 years of The Berry Good Food Foundation, a decade of cultivating a healthier, more sustainable, and more equitable food system across San Diego and Baja California.
from garden beds to classroom kitchens, The Berry Good Food Foundation has been planting seeds for the future, educating communities, connecting farmers and families and inspiring a local food culture rooted in justice and environmental stewardship.
join the celebration on Saturday, October 26 at Herb & Wood, featuring:
tastings from top local chefs (including our own Chef Davin!)
a live DJ and kids’ activities
a silent auction supporting community programs
generous pours from amazing local sponsors
learn more and grab your tickets, HERE.
Nigiri + passion fruit beurre blanc! 🦞🤘Fresh from our friends at @fishermensmarket in O’side, and featured on specials until we run out. Come on in. These are gonna go fast!
Guess how long we dry-aged this bluefin for?… then swing on by tonight to taste what our team is slicing up! 🤘🔪
This one is locally made by our friends over at @leucadiabladeco, and it’s definitely a favorite of Loren’s to use on a daily basis for a variety of slicing and chopping of fish + veg. The fact that it has our logo from the Fish Joint days along with fresh aji scales on it makes it even better.
— nigiri special on deck, courtesy of Chef Loren Waite.
- if you know, you know.
Yes. Chef @lorenwaite13 wants to show you his figs — growing strong for 8 years on the back patio and currently dropping everywhere, including specials.
Fresh uni is here — straight from our local friend Elmo at @tresesseafood. You can find him downtown at @tunaharbordocksidemkt and in O’side at @fishermensmarket.
It’s delicate, it’s delicious and it’s a house favorite on nigiri (yes, even for our favorite introvert, Chef @lorenwaite13) — so come on in and get a taste of this golden, buttery, creamy goodness before it’s gone
Straight from @madmedia (https://www.instagram.com/madmedia/)
"Food is art.
Your art is influenced by what surrounds you.
Nobody is a better example of that than Chef @davinwaite .
He takes what surrounds him and feeds the community his delicious creativity."
