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of my fondest memories are of long ago Ohio summers: the steaks my Dad grilled (perhaps a tad too long) on the backyard barbecue, the smell of charcoal briquettes, buttery corn on the cob, ripe red tomatoes, juicy slices of watermelon, and the sweetest strawberries on Earth paired with freshly whipped cream. Looking back, I realize that food, at its heart, is not only about nourishing our bodies, but our souls. It is about gathering together, whether to celebrate a special occasion, or to simply relax and savor not just the meal, but the moment. I hope your summer ahead is filled with wonderful food, family, and friends — the best ingredients for any successful gathering. PHOTO BY JODY PINCHIN Letter from the Editor Renowned chef Andrew Spurgin creates bespoke events with personalized styling, menu design, catering, and more. For our annual Best Restaurants issue, he sketched out his vision for Diver Scallop Crudo & San Diego Sea Urchin. "Harmony of the plate is like solving a culinary Kryptos," says Spurgin, who offers this description of his stunning creation: "Catalina Offshore's scallops — sweet, creamy, ocean. Catalina Offshore's sea urchin — umami, ocean. Fresh Origins' huacatay — citrus, mint, tropical fruit. Peach — sweet, acid, crisp. Sea grapes — kombu, caviar-like pop, salty. Jalapeño — chili, crunch. Corn nuts — nutty, earthen, salt. Tomato — umami, sweet fruit, acid. Radish — pepper, crunch." Follow Spurgin on Instagram for culinary inspiration, a few tricks of the trade, and occasional recipes. @andrewspurgin, andrewspurgin.com on the cover O ur June issue is all about food, whether you're dining in the best restaurant in town or firing up the grill for a laid-back barbecue. We reveal the winning restaurants in our annual readers' poll, based on more than 5,000 votes in 42 categories from top New Restaurant to San Diego Tradition. And check out our editors' picks, a spotlight on favorites of the Ranch & Coast team. Spoiler alert: I love Artifact at Mingei in Balboa Park for its inventive, global cuisine. We also Take it Outside, the name of a new book by the stars of Bravo's Backyard Envy who were recently in town to offer tips on transforming outdoor spaces and sign copies of the book at One Paseo's Serena & Lily. We share their best secrets for you to use in your own space, while Communal founder Jen Byard mixes up her recipe for a summery sip and e Butchery offers a grilling guide to round out a perfect al fresco evening at home. Contributor Ron Donoho profiles CBS News 8's meteorologist Shawn Styles, whose "Cooking with Styles" is featured on e Four, the channel's afternoon news and lifestyle show. Fans know that this weatherman has been "cooking up a storm" for decades, while also offering surf reports and earning Emmys. One of this issue's most fascinating stories is "Spirited Sustainability" by Food & Beverage Editor Brandon Hernández. Who knew that leftover bread and baked goods could be turned into award-winning vodka? (I sure didn't!) Hernández explains how Misadventure & Co. has teamed up with the San Diego Food Bank to upcycle bakery items, and in the process, reduce greenhouse gases due to food waste. Food is not only essential but inextricably linked to memories. I have lived all over the United States, but some Andrea Naversen, Editor-at-Large Instagram: @ranchandcoast @ranchandcoast ranchandcoast.com 32 JUNE 2022 RANCH & COAST MAGAZINE