Blue Bridge Hospitality has tapped certified sommelier Tami Wong, Wine & Spirits magazine best new sommelier, to lead the new wine program at Liberty Public Market\u2019s in-house restaurant, Mess Hall. Announced last month, Mess Hall\u2019s market-to-menu concept will source all ingredients from the market\u2019s 30-plus artisans and vendors, advocating sustainability and a local ethos from the hands of executive chef Tim Kolanko (Stake Chophouse & Bar, Leroy\u2019s Kitchen + Lounge). Formerly of acclaimed eatery Juniper and Ivy, Wong served on the opening team as manager\/sommelier, where she garnered this year’s coveted Award of Excellence for the restaurant from Wine Spectator magazine, with her wine list emphasizing global varietals. As part of the Court of Master Sommeliers since 2007, Wong has shared her knowledge of wine at some of San Diego\u2019s most notable establishments, including the iconic La Valencia Hotel and The 3rd Corner Wine Shop and Bistro. When looking ahead to Mess Hall\u2019s daily changing menu of simple, locally driven fare, Wong will pair her signature globetrotting wine list to balance and polish the flavors found on Kolanko\u2019s plates. Wine enthusiasts will find a smaller, more nimble list at Mess Hall, with an emphasis toward organic and biodynamic wines not usually seen in San Diego. Working with Blue Bridge Hospitality\u2019s wine director Greg Majors, Wong will pull from the market\u2019s in-house wine shop, Grape Smuggler, curating her menu from a selection of nearly 500 bottles. Artisan tenants Representing a mix of experienced local retailers, farmers market vendors, food truck operators and home-grown kitchen concepts, Liberty Public Market has curated a collection of culinary tenants that represent San Diego\u2019s gastro-centric scene. From an old-school butcher to homemade pastas and fresh empanadas straight from Argentina, the marketplace will offer a mix of ready-made foods, pantry staples and retail storefronts for one-stop shopping. The full tenant roster includes: Bread & Butter: co-op stocks selection from prominent local bakeries;
\nBottlecraft: bottle shop and tasting room;
\nCane Patch Pies: homemade sweet potato creations straight from the South;
\nCecilia\u2019s Taqueria: gourmet tacos utilizing solely locally sourced ingredients;
\nCrafted Baked Goods: over-the-top, decadent cakes and pastries;
\nDesert Smoke: specialty BBQ sauces and marinades, nitro hot sauce on tap;
\nFishbone Kitchen: traditional fishmonger with a belly-up oyster bar attached;
\nFully Loaded Juice: cold-pressed juices using local produce;
\nGrape Smuggler: wine shop and tasting room;
\nHowlistic: boutique pet shop;
\nLe Parfait Paris: celebrated French patisserie and boulangerie;
\nLiberty Meat Shop: old-school neighborhood butcher;
\nLiberty Public Market Pantry: showcasing a rotating variety of local products from various local artisans;
\nLocal Greens: salads, wraps, bowls and burritos with a wholesome twist;
\nMama Made Thai: Bangkok street food with a focus on classic pan-fried noodles and fried rice;
\nMastiff Sausage: handcrafted sausage sandwiches;
\nParana Empanada: authentic Argentinian eatery serving 15 varieties of empanadas;
\nPasta Design: homemade artisan pastas for dine-in or take-out;
\nPoint Loma Tea: offers an array of whole-leaf teas from around the world;
\nProduce Section: oversize greengrocery offering seasonal selection of fruits and vegetables;
\nScooped by MooTime: iced delights and creamy treats;
\nStuffed: decadent burgers stuffed with cheese, fried Oreos and more;
\nVenissimo Cheese: curated selection of artisanal cheeses and accouterments;
\nWest Bean Coffee Roasters: specialty micro-batch roaster; and Wicked Main Lobster: lobster rolls and New England mainstays.<\/p>","protected":false},"excerpt":{"rendered":"
Blue Bridge Hospitality has tapped certified sommelier Tami Wong, Wine & Spirits magazine best new sommelier, to lead the new wine program at Liberty Public Market\u2019s in-house restaurant, Mess Hall. Announced last month, Mess Hall\u2019s market-to-menu concept will source all ingredients from the market\u2019s 30-plus artisans and vendors, advocating sustainability and a local ethos from […]<\/p>","protected":false},"author":726,"featured_media":281202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11561","_seopress_titles_title":"Sommelier chosen for Liberty Public Market's Mess Hall","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11561],"tags":[],"class_list":["post-281201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peninsula-beacon"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/281201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=281201"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/281201\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/281202"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=281201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=281201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=281201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}