The board also agreed to increase citations for businesses violating public health rules – and that may mean that non-compliant businesses will be ineligible for county relief funds. Now, there are at least 39 county COVID-19 enforcement teams deployed around San Diego. The new strategy includes county compliance teams conducting inspections at businesses. ![]() 12, the County Board of Supervisors voted to strengthen public health order enforcement, promising to keep the response “fair and consistent with science and data.” Officials are keeping track of those here.Įarlier this month, Mayor Todd Gloria’s Deputy Chief of staff told NBC 7 that San Diego Police Department officers had contacted dozens of restaurants and cited many others for not following the rules.Īnd officials have said they will continue to ramp up enforcement efforts. ![]() Meanwhile, the county continues to serve cease-and-desist orders to local restaurants and businesses defying the public health order. Many restaurant owners said they take the Carlsbad City Council decision not to take action to step up enforcement as a "green light" to stay open. Of course, there’s a bit of chatter on our podcast about “Top Chef,” too and how Blais has grown throughout his time on the TV cooking competition – from contestant to judge. 'Top Chef' Alum Richard Blais, Ember & Rye One of the things that has happened in the pandemic is I realize my wife is a better cook than I am. She make the most delicious food she follows recipes and she makes things healthier. ![]() "Really, I will say, it hits my ego every once in a while. "One of the things that has happened in the pandemic is I realize my wife is a better cook than I am," Blais said. Oh, and by the way, he’s been cooking at home A LOT, and his wife, Jazmin Blais, is also a culinary master in her own right, Blais said. He also likes seeing his chef friends cooking online and sharing their tips and tricks on our screens. He thinks some pandemic trends may be here to stay for the industry, including third party delivery and the revival of the drive-thru. TOP CHEF - "Choke Holds and Clammy Hands" Episode 1403 - Pictured: (l-r) Chris Cosentino, Padma Lakshmi, Tom Colicchio, Richard Blais - (Photo by: Paul Cheney/Bravo/NBCU Photo Bank/NBCUniversal via Getty Images) You're always trying to make that first impression. You're only as good as the last thing that you do. That is the driving force behind every chef and the ultimate goal of what we’re trying to do.” “You’re always trying to make that first impression.”īlais said his goals for Ember & Rye are simple: “I want to cook for people and make them happy. ![]() “You’re only as good as the last thing that you do,” Blais said. The celebrity chef is no longer affiliated with Juniper & Ivy but remains an investor in The Crack Shack chain.īlais told Eater San Diego last week that he’s feeling the pressure that comes with sophomore efforts and with the pandemic on top of everything, it’s been quite the challenge.īlais talked about his nerves on our podcast. Guest Interview: 'Top Chef' Star Richard Blais (The Crack Shack Juniper & Ivy Ember & Rye)Įmber & Rye is a big project for Blais, who hopes to recreate some of that magic and success he created with Juniper & Ivy, the popular Little Italy restaurant that first brought the “Top Chef” star to San Diego. Listen to Episode 14 Here:Ī rendering of the bar at Richard Blais' Ember & Rye at the Park Hyatt Aviara in Carlsbad. We’ll also recap the latest enforcement efforts by San Diego County public health officials to keep local eateries following the pandemic restrictions which, under the ongoing regional stay-at-home order, still means restaurants can only offer takeout and delivery, and no indoor or outdoor dining just yet. The Crack Shack and Juniper & Ivy alum always has a lot of eyes on him and, at the end of the day, he just wants to make good food and “make people happy.”īlais also chats about his life during the pandemic (there are hikes with the family, bread samples, TikTok videos) and how he’s just trying to keep a positive outlook, even in tough times. On this episode of our Scene in San Diego podcast, we talk about the newest project to hit San Diego’s hotel dining scene: Ember & Rye, a restaurant by “Top Chef” alum Richard Blais, at Park Hyatt Aviara in Carlsbad.īlais joins the conversation to talk about why the new restaurant is making him so nervous and how he’s prepping for the project.
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