Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1545135
Just north up the 101, Encinitas has also welcomed Blank Slate, a chef- driven private dining and event venue from APS Hospitality Group founders Chef Aron Schwartz and Pam Schwartz. The concept blends refined yet approachable hospitality with seasonal, ingredient-focused cuisine sourced from local farmers and purveyors. Designed primarily for customized private events, the flexible venue will also host chef's counter dinners, celebrations, and business gatherings. Encinitas' ever-growing food scene has also welcomed the arrival of Ernie's Craft Deli & Wine Bar, a family-owned concept blending gourmet deli fare with an approachable wine bar atmosphere. Open for both lunch and dinner, the cozy gathering spot offers handcrafted sandwiches, shareable small plates, and an extensive yet approachable wine program curated for casual sipping and lingering evenings alike. After building a devoted following through custom orders and retail partnerships, The Macaron Shop SD has officially opened its first brick-and-mortar location in Miramar. Founded by Juliana Lopez, the brand that began as a home-based passion project has grown into one of San Diego's most sought-after macaron purveyors. In a meaningful full-circle moment, Lopez — a former foster youth and one of the first graduates of Promises2Kids' Guardian Scholars program — recently participated in the nonprofit's Foodies 4 Foster Kids campaign, giving back to the organization that helped support her journey. Town and Country Resort has appointed Raza Ali as Sous Chef at Arlo, the resort's signature restaurant known for its seasonal, scratch-made Southern California cuisine. Ali joins from Michelin-starred Jeune et Jolie, bringing experience working alongside acclaimed chefs including José Andrés and Richard Blais. Together with Chef Louie Monsanto, he is helping shape a refreshed culinary direction for Arlo. What's Now San Diego food lovers have a new reason to tune into Food Network this season as Aidan Owens — culinary director of Herb & Wood and Herb & Sea — competes on the network's new high-stakes culinary competition series Chopped Castaways. Hosted by Ted Allen and judged by culinary heavyweights Gabe Bertaccini, Maneet Chauhan, and Marcus Samuelsson, the show strands 12 chefs on a remote island where they must battle the elements while cooking entirely over open fire in a survival-style twist on the classic Chopped format. Owens brings his signature ingredient-driven California style and fine dining expertise to the nationally televised competition, with the season building toward its finale airing June 30. Waite & Sea returns for a series of intimate chef-driven dinners blending storytelling, community, and boundary-pushing coastal cuisine. Hosted on June 2, 16, 23, and 30, the evolving tasting menu experience offers a glimpse into Chef Davin Waite's current culinary inspirations, with a focus on whole-fish utilization, seasonal ingredients, and produce sourced from The Plot Garden Project just steps away. The immersive evenings invite a small number of guests to experience an ever-changing dialogue between sea, soil, and season. For two nights only, June 4 and 5, Mister A's debuts The Red Table Dinner, an elegant dining experience inspired by the glamour and classic flavors of mid-1960s fine dining. Guests will enjoy a nostalgic prix fixe menu featuring timeless dishes such as Beef Wellington, Steak Diane, Lobster Fra Diavolo, and Baked Alaska, all thoughtfully reimagined with a modern touch. The evening begins with passed canapés and a complimentary glass of prosecco in the bar. Waite & Sea Blank Slate Aidan Owens WAITE AND SEA: PHOTO BY HANNAH GUTHMAN AIDAN OWENS: PHOTO BY MATT FURMAN BLANK SLATE: PHOTO BY CHRIS ROV COSTA >> @ranchandcoast RANCH & COAST MAGAZINE JUNE 2026 79