November Eats

One of the most amazing cookies I've had: the gingerbread chocolate chunk from Azucar in Ocean Beach. Owner Vivian Hernandez Jackson blends her Cuban heritage and classic French pastry skills for some seriously tasty confections, including the best-selling mojito cookie, and another of my favorites, the key lime tart. The chocolate sea salt caramels (.50 each, photographer below) are lovely. I can't resist Azucar when I'm visiting OB! 

Gingerbread chocolate chunk cookie and sea salt caramels from Azucar. 

Super Cocina specializes in guisados, or stews, making it the place to eat when you're in need of some comfort. The food is served from a steam table, but I've never had a less-than-fresh experience. I still need to go for breakfast because the City Heights restaurant supposedly has the best chilaquiles out there... 

Super Cocina is the bomb. Get a relleno next time you're there!

The chile relleno is incredible here. The red sauce it comes in is tomato-y sweet and the chile stuffed with creamy cheese is soft and perfect. 

SD Brewers Guild Fest, 2011

Photos of San Diego Beer Week 2011's Brewers Guild Festival. 

Close to 3,000 attendees came out to celebrate local beer. 

Later that day: This scraggler had a few tasters too many.

Do you see these girls at every beer event, too?

Neva Parker, Chair of Events Committee for the Brewers Guild, 2011. Parker is also  Head of Laboratory  Operations for White Labs.

                           

I liked this guy's style. 

Bagpipes 101

Gaglione Brothers provided the best drinking food ever: Philly cheesesteaks! 

No disrespect to Slater's, but the plume of bacon patty smoke was thick enough to chew on.

Last year's festival was smoked out by Phil's BBQ.

                         

A lone PubCake melting nearby. 

It wouldn't be a festival without apes.

Natural selection almost came into play here. (He walked it off)

Someone's pushing it. 

It's still empty!

Inside Tiger!Tiger!

A rare photo of co-owner (and brewer/founder Automatic Brewing Company) behind the bar. 

This twist on a croque madame did it for me. The ham was thick cut and wonderfully flavored .