SanDiegoVille reports fairly on the top entertainment happenings and small businesses doing it right, while not shying away from hard topics and questions you won’t read in local publications where editorial direction is ultimately steered by the sales department. Blais just opened Ember & Rye, an inventive steak and seafood restaurant which replaced Argyle at the Park Hyatt Aviara Golf.
We pound the pavement for our exclusive coverage instead of waiting for permission to break news from the fancy public relations firms that regularly spoon-feed mainstream media sources their story ideas, influencing journalists’ opinions with freebies and fanfare. Richard Blais, chef, restaurateur, cookbook author, podcast host, television personality (he was the first winner of Top Chef: All-Stars and is a recurring judge), has a lot on his plate these days. We are a different kind of news site with no desire to conform to antiquated ideas of how many believe journalism should be. SanDiegoVille was created in 2010 to report about all the fun & delicious happenings taking place around America's Finest City and we quickly earned a reputation for being a news source for and by those that shun archaic journalistic practices in pursuit of reporting the real story.
Ember and rye richard blais crack#
Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated popular eateries including multiple outposts of Flip Burger Boutique located in the Southeast and in San Diego he helped build the Crack Shack brand and launch Juniper & Ivy in Little Italy. Chef Richard Blais is a graduate of the Culinary Institute of America and may be most known as the winner of Bravo’s Top Chef All-Stars in 2011. He has worked in the kitchens at such acclaimed restaurants as The French Laundry, Daniel, Chez Panisse, and el Bulli. Ember & Rye will also introduce exclusive wines from California winemakers, caviar, as well as desserts created by the resort’s Executive Pastry Chef Christophe Rull. Blais is a successful chef, restaurateur, cookbook author and frequent culinary television personality, appearing in such programs as Iron Chef America, Chopped All-Stars, Top Chef, Master Chef, Guy's Grocery Games, Cutthroat Kitchen and Cooks vs Cons. Chef Richard Blais is a graduate of the Culinary Institute of America and may be most known as the winner of Bravo’s Top Chef All-Stars in 2011. An artist’s rendering of the entrance to the soon-to-open Ember & Rye restaurant, which famed chef Richard Blais is opening at the Park Hyatt Aviara resort in Carlsbad. Ember & Rye will also introduce exclusive wines from California winemakers, caviar, as well as desserts created by the resort’s Executive Pastry Chef Christophe Rull. A selection of daily vegetable sides will accompany the entrees that will include a sampling of artichoke creamed spinach, crispy onion "Rosette," and baked celery root. Ember & Rye's menu will include grilled entrees such as rare cuts of Japanese A-5 beef and barbecued Oysters "Flambadou" served with bone marrow butter and pickled chili.
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