Local heritage organization receives special historical gift
The Save Our Heritage Organisation (SOHO) received the archives of historian Richard Pourade, editor emeritus of The San Diego Union-Tribune, on Nov. 28 as a donation from David Copley of the James S. Copley Library. The archives include more than a dozen books, papers, photographs, illustrations, artwork, maps, diagrams and documents about the history of San Diego written by Pourade and published between 1960 and 1977.
Until now, the location of these papers was unknown to San Diego historians, making it a truly important gift for the organization, said SOHO executive director Bruce Coons in a recent statement.
“SOHO is both gratified and honored to accept the donation of this material that represents a particularly important documentation of our heritage,” he said. “Because we understand so well what the Pourade collection signifies and contains, SOHO was the perfect recipient for such a gift. SOHO will use the collection, which is contained in over eighteen large file boxes, to further the organization’s mission of historic preservation of San Diego’s heritage.”
New clothing store opens on University Avenue
A new men’s clothing store—Stile Italiano—opened this month at 142 University Ave. The owner, Nico Stanzione of Naples, Italy, will be selling a wide range of Italian designer clothing and accessories, and will also provide shoppers with a coffee lounge including free Italian coffee and snacks. In addition, the store will also provide weekly Italian language lessons Sunday at 11:30 a.m.
Chef Robert Ruiz of Harney Sushi wins “Chef of the Fest” award
The Grand Tasting Event of the San Diego Bay Wine & Food Festival on Nov. 20 brought chefs from all over San Diego County to compete for the title of “Chef of the Fest,” as well as $50,000 in cash and prizes. This year the award went to Robert Ruiz of Old Town’s Harney Sushi for his “Cunning Lengua” dish, a Sapporro-style braised Newport beef tongue with Fallbrook fuyu persimmon and roasted Oregon coast matsutake. The final creation was garnished with chili daikon-shoga, 3D demi-glauce and micro shiso.
“A lot of hard work and forethought went into this year’s win,” said Ruiz in a recent statement. “I had the Festival on my mind when we won last year. I knew I’d be up next for the title and I had to take it to another level. Chef Sinsay’s vegetarian dish won last year, so slow braised beef seemed irresistible.”
The event was judged by members of the American Culinary Federation (ACF), a collection of professional chefs and cooks, and was headed by chef William Ramsey, the executive chef for Casino Pauma and the San Diego ACF Chapter President. Ten top finalists were chosen as well as winners for special categories for raw, meat, poultry, fish and dessert.
Michelle Metter, the festival’s co-producer, said in a recent statement that each year’s competition brings new culinary surprises and spotlights trends in the industry from San Diego’s best chefs.
But what makes this competition truly remarkable, she said, “is the amount of originality, thoughtfulness and hard work that the chefs put into creating each signature dish.”
—Elena Buckley / SDUN Reporter
