5 Must Visit Coffee Stops in La Jolla

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Whether you live or work in lovely La Jolla, chances are you are on the go with a host of things to accomplish, such as taking care of important business and obligating yourself to running those necessary errands. And when you need a breather, what better way to invigorate and refresh the body than with … caffeine? If that won’t do the trick, you’ll be needing a nap! Oh, you’re reading this and are just vacationing? No worries. With all there is to see and do in La Jolla, you, too need a break from exploring the sights, relaxing in comfort, and energizing with some fantastic coffee.

Brick & Bell

Amble up to this trendy cafe and you’ll already sense the bustle prior to seeing it! Those in the know are aware that this relatively small cafe is always packed to the gills with faithful consumers, providing you with the reassurance that it is going to be remarkable. At Brick and Bell, you’ll get the feel of a characteristic European cafe, and overhear regular patrons order up a stifling hot cup of Cappuccino or a Vanilla Chai Latte with a homemade pastry. Fact is, anything on the menu is good, but you simply must order the ever popular scones! Believe it or not, more than 100,000 here are sold every year. Lunch kicks off at around eleven-ish, and if you have an opportunity to chill and really delight in your food, simply snag a table at the outdoor seating area in front below the cafe’s steps. Take in the scenery as you munch your almond croissant and take slow sips of your fave coffee.  Brick & Bell features two locations – the original in downtown La Jolla, located at 928 Silverado St., and the other at 2216 Avenida De La Playa in La Jolla Shores.

The Living Room

If you’re looking for a cool coffeehouse, place to grab lunch, a bakery, and both a wine and a conventional bar, look no further than The Living Room. As the name suggests, this ideal spot makes you feel right at home. The big difference is you’ll be able to delight in great food and beverages (and, of course, coffee!) without ever having to lift a pinkie except to eat and drink. And hey, if you’ve missed a chance to drop in, you’ll find The Living Room looks out over the Pacific!

This comfy coffee shop serves up delectable pastries as well as a host of other mouth-watering desserts. Got an inkling and craving for chocolate éclairs and macaroons? How about amazing cakes such as carrot, gluten-free chocolate, and three layer mousse? The menu has a broad assortment of choices, from vegan bagels and veggie-lover omelettes, to meat-and-avocado packed sandwiches and ravioli. Up early and searching for a hot breakfast? Well, there is definitely something extra special about The Living Room’s breakfast sandwiches, particularly the Breakfast Club Croissant and the Ultimate Bagel Sandwich. The combination of energy-rich carbohydrates and powerful proteins are sure to power you up for the day’s activities. You can find The Living Room at 1010 Prospect St, La Jolla.

Pannikin Coffee

Now that the morning chill is upon us, and morning fog is the norm, why not head right on over to Girard Avenue to Pannikin? The comfy fireplace makes it the definitive snug place to drop by when it’s chilly, or opt to sit outside underneath an umbrella. Pannikin is located in the design district of La Jolla, so if you happen to be shopping for new home décor, or have just dropped the tykes off at school, it’s unquestionably convenient.

Pannikin is well-known for both great food and drinks. Faithful patrons return time and again for their Greek eggs, homemade granola (served with all types of fruit goodness), and delightful pastries, which range from unbelievably fluffy muffins to freshly baked bagels. As far as beverages go, you certainly can’t go wrong when you order an iced Hazelnut latte, cappuccino, or even a regular cup of Joe. For those who have allergies, or who are looking to slide on dairy products, Pannikin offers up both soy and almond milk, too. Aside from a raft of roast coffees, the cozy coffeehouse also features an awesome selection of teas, which the vast majority of coffee shops never provide. Stop in at Pannikin, conveniently located at 7467 Girard Ave in ever scenic La Jolla.

Harry’s

Harry’s is a classic, old-school diner spot from the bygone days of the 1960s. It’s a family-owned cafe which has been judged to be one of the finest period coffee spots in the entire nation, and it’s not difficult to see why. Harry’s has a distinct vibe rife with nostalgia and community. Memorabilia such as newspaper clippings from when the San Diego Chargers made it into the Super Bowl fills the walls. Looking for a place to bring Fido, no worries, Harry’s is human and pet friendly. While you sip a hot coffee, Spike can lap a bowl of fresh water from the restaurant. Harry’s also provides a one-hour parking lot for your car absolutely free, and if you know La Jolla, parking is at a premium. As far as drinks go, Harry’s basic coffee is always fantastic and a great pick-me-up. That said, if you’re looking for something a little more daring, why not give the the decadent caramel-salted latte or heart-warming cafe mocha a go? Harry’s is located at 7545 Girard Ave, in La Jolla.

Bird Rock Coffee Roasters

Bird Rock Coffee Roasters is truly a precious La Jolla jewel! Their flagship location on La Jolla Blvd. is the quintessential comfy, roomy, place to curl up and read a book or catch up on some homework or business matters. Known for their ties with international coffee roasters and their dedication to serving green coffee, Bird Rock Coffee Roasters have been upping the coffee game since they opened a decade-and-a-half ago. The drip coffee is a must have, and the variety of international blends is dead on – all the way from their specialty Bird Rock Blend to a traditional French Roast and an organic roast straight outta Colombia. You simply can’t go wrong with any of their roasted coffee choices. They also have two other locations in Little Italy and on Morena Blvd. Bird Rock Coffee Roasters … because you’re different!

An Interview with Gladys Collins of The Dinosaur Gallery

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If you haven’t been to The Dinosaur Gallery in Del Mar, you’re in for a real treat. This shop owned by Gladys Collins sells and showcases minerals, dinosaurs, shark teeth, artwork, and more!

The Dinosaur Gallery isn’t just a store- it’s an an eye opener and an educational experience. Collins says it’s a little bit like a museum- but as an added bonus, you can buy these incredible pieces and take them home with you.

We had the pleasure of talking with Gladys Collins about her fascinating store.

La Jolla Blue Book: This store is so unique. What made you want to get involved with The Dinosaur Gallery?

Gladys Collins: I liked the product. It’s like a museum type product, so it’s very interesting. It was one of the fossils that blew me away

LJBB:  Wow, which fossil?

GC: It was the Orthocera. It had lived 500 million years ago, and I found that fascinating.

LJBB: How do you collect your products that are in the store?

GC: Well, I meet the people who mine them at Tucson. Tucson has the best presentation of people who mine fossil and minerals from all over the world, and they come from all over the word to buy there, so Tucson has quite a show- it’s usually every February. We’re fortunate in that we can drive there and bring the things back in our car, whereas other people who come from all over the world have to ship them.

LJBB: Has film and television industry affected your business? I’d imagine that it’s sparked some interest.

GC: These things aren’t widely known, but I think they’re more widely known now because of the film industry. Movies like “Jurassic Park” have definitely sparked an interest.

I know Christine Capanelli who did models for “Jurassic Park.” We sold her models when they were through with them. She lives here, so she does many of the models for me now, like the T-Rex head and the Pterosaur flying dinosaur. She’s done many other things- her talents are quite diverse.

We’re fortunate in that little children really love dinosaurs because they do have some TV programs with them in them. Then when they get older, they sometimes really get into the digging and finding of it all.

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LJBB: What’s your favorite item that you sell ?

GC: I like the crystals, but it’s hard to pinpoint what would be my favorite. I hand pick everything. I hand pick every fossil and every piece of mineral I have in the store. I can’t say that I love one over the other.

LJBB:  It’s like your children picking your favorite child.

GC: Yeah, exactly. I have some wonderful fossils though. I have a full crab from Italy that’s 50 million years old, and I have stingray from the green river formation that is absolutely beautiful. I also have a piece of stomata light that is some of the oldest fossil. The piece I have goes back 2.7 billion years

LJBB:  Well you’re so smart and knowledgeable, going into your store is probably more like a science class.

GC:  It’s a little bit like a museum, but everything is for sale. That’s the beauty. If you go to a museum, you can’t buy the big fossils and minerals.

LJBB: Tell us a little about the jewelry you sell.

GC: I have the semi-precious jewelry. They’re nice pieces that you don’t necessarily find in other stores. I have little bracelets of nearly every mineral you can think of. People buy them for the metaphysical aspect. That’s now a big part of my business, as people have become interested in metaphysics. They tell me I have the best collection. I have pieces that are nice polished pieces- not just little tiny ones. They’re nice sized ones that they can hold in their hands, or carry in their pockets, or use to meditate with.

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LJBB: What’s your most favorite part about being located in Del Mar?

GC: Well it’s a tourist area, so I get people from all over the world. They come back year after year just to just visit the store and pick up new things.

LJBB: What a great gift to bring back home – it sure beats a keychain.

GC: Yeah, they like it. Del Mar does have quite a few other stores, but it’s not rampant with shops. One another thing I keep that is quite sought after are our coral and shells. It wasn’t part of the original store, but I put those in and people love them because we’re right off the ocean.

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LJBB: For folks have never been to the Dinosaur Gallery before, what’s one thing you think they should know before they come in?

GC: Not enough people realize that our earth is full of all these beautiful crystals- they think our earth is just made up of dirt. Come and experience some of the beautiful and amazing crystals that are found in our earth. It was an eye opener for me seeing that first fossil. It made me want to find more of these things, and it would really great if people just appreciated what’s in the earth.


8-395x600-1We would love to promote you or a friend’s San Diego business via our 80+ year established diverse local media brand:

Serving the San Diego area for over 80 years, Blue Book Media Group has been generating enormous amounts of revenue for local businesses in the La Jolla and Rancho Santa Fe areas, along with San Diego County businesses wanting to do business in these same areas thanks to their consistent advertising with our media brand. Our local La Jolla and Rancho Santa Fe Blue Books (annual community guides) are so revered and used by the long time area locals that they refer to our print and web resources as the Bible of La Jolla and Rancho Santa Fe.

We would like to offer our diverse annual print, web, app and social media marketing/advertising platform to your local business as a way to help you generate new clients and customers to increase your revenue. If you or someone you know would like to see a true increase in their business, customer base or sales, please reach out to us by phone at 858-459-7939. We look forward to sharing information on our successful established diverse advertising resources with you.

We are thankful to have so many local businesses who have been advertising with us successfully every year since the 1940’s. We would like to be able to bring you the same huge ROI we have brought other local businesses each year due to their advertising with us.

For more information on our nearly 500-page annual Blue Book community resources, our website, our app, or our social media platforms, please call 858-454-7939 today.

Some ad space opportunities are limited as so many businesses renew their same ad spots with us year after year. We hope to hear from you soon.

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An Interview with Richard Walker Jr. of Richard Walker’s Pancake House in La Jolla

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Richard Walker Sr. and Richard Walker Jr.

If you’re familiar with the San Diego area or Chicagoland, you probably know about Richard Walkers. Since 1948, the Walker name has become synonymous with quality family dining. Since then, the family has perfected its reputation for outstanding gourmet pancakes and breakfasts.

Their story begins when Victor and Everett Walker began opening snack shops in Evanston, IL. In 1960, they opened Walker Bros. Original Pancake House in Wilmette, IL.  In 1981, Ray Walker and Richard Walker Sr., sons of Victor, opened Walker Bros Original Pancake House in Glenview, IL.

Cut to 7 years later, when Richard Walker Sr. ventured out on his own and opened Richard Walker’s Pancake House in Schaumburg, IL.. Then in 1996, Richard Sr. opened a second location in Crystal Lake, IL.

In 2006, Richard Sr. made the wonderful decision to relocate to San Diego and open the third location in downtown San Diego, CA

In 2014, the San Diego area got even luckier when Richard Walker Jr. joined the family business and opened the fourth Richard Walker’s Pancake House in La Jolla, CA.

The Walker’s family history and business reputation is admirable, to say the least.

We had the distinct pleasure of talking with Richard Walker of Richard Walker’s Pancake House in La Jolla about his family and his business.

La Jolla Blue Book: I understand that Richard Walker’s Restaurant history goes back to 1948, nearly 70 years starting with your granddad. I took a brief look at your restaurant “family tree” history. Seems it all began with brothers Everett and Victor, then onto brothers Ray and Richard Sr. and then finally onto you, Richard Jr, is that correct?

Richard Walker: That’s correct. It all started with Snack Shops in Chicagoland. Shortly after, the Walker family got involved in serving the best breakfasts in the area. With the family name on 11 restaurants to date between Chicago and San Diego County, it’s been quite the road.

LJBB: There’s two Richard Walker’s Pancake Houses (RWPH) in Chicagoland and two in San Diego County. Have you found a difference between Chicago foodies and California foodies?

Richard Walker: In California, is it far easier to procure our produce, dairy and meats locally year-round. This is a commitment we have to our customers in Chicago but at times it’s impossible. In California, we’re proud to offer the overwhelming majority of products locally and sustainably. And people in California really appreciate that hallmark of our commitment to locally producing our cuisine. In decades past, customers knew our product was superior but local vendors were not the “thing” they are now. The Walker Family has been doing this for over half a century and will continue to operate this way as long as RWPH exists.

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Richard Walkers Pancake House La Jolla.

LJBB: I read that your father trained at the San Francisco Conservatory of Music in classical piano, but then detoured into the food service industry during his studies. That’s quite a transition! You pretty much did the same thing. You were with Ernst and Young for 12 years, then in 2014 you joined the family restaurant business and opened the La Jolla location. Did you always sense that you would eventually join the family business?

RW: Working for Ernst and Young (EY) all those years was an incredible experience. I traveled to 47 states and over 60 countries during that period. I worked in EY’s Advisory Practice (as opposed to Accounting and/or Tax). I had the opportunity to work with some of the best and brightest – not only my fellow management consultants, but also the clients we served. So many of the lessons I learned at EY have been applied to running a successful business here and now.

As far as a sense of ultimately being involved in the family business. . . I’d say that it was always in the back of my mind. My passion is for hard work, efficiency, human interaction, responsible procurement, customer service, and team building. Having the opportunity to serve the best breakfast in the world creates a perfect vehicle for me to live my passion.

LJBB: Your San Diego restaurants have been described as elegant, with the vibe of an upscale dinner house. Seeing how your father was a classical pianist, do you think there’s a possibility that we’ll ever be listening to classical music while dining at one of them?

RW: We solely play Classical and Baroque music overhead at the restaurant via satellite. You won’t hear the same track twice over the course of an entire week. You’d be surprised how many people really appreciate it! Even our staff has pep in their step when listening subconsciously to the soothing melodies.

LJBB: Tell us about the decor of Richard Walker’s.  I read where you talked about things like the stained glass in your La Jolla location, and I watched your dad talk about the elegant vibe at the downtown location. I also understand that there’s a Frank Lloyd Wright influence that goes back a long ways. Is that where idea for a distinctive type of a decor for the pancake house began?

RW: Both the Downtown and La Jolla locations are similarly decorated and efficiently laid out. Mahogany millwork and high ceilings fill both spaces and an abundance of booths cradle our guests. Mid-Century clean lines and the influence of Frank Lloyd Wright can easily be sensed. However, it’s the original hand-made stained glass masterpieces created by Architecture Magazine’s “Tiffany of this century,” Jeff Smith, which steal the show.   A lifelong Texan, Jeff has become a personal friend to both Sr. and Jr. He actually transports the installations nearly 2,000 miles and does the installations personally. At both locations, challenge yourself to find our iconic Rabbit scampering from one end of the restaurant to the other depicted in the stained glass.

Richard Walker's Pancake House stained glass windows.

Richard Walker’s Pancake House stained glass windows.

LJBB: There can certainly be some interesting dynamics when working with family members. What’s your experience been like working as father and son?

RW: I saved nearly every penny I made when I worked all those years for EY. I sold my Chicago condo and plowed everything I had into the La Jolla location. As a result, I own 100% of the location and all the good and bad that come with it. Richard Sr. owns 100% of his locations. This has kept Father and Son in a great place emotionally. We help each other because we want to. We want to see the other succeed. Sometimes our ideas work, sometimes they don’t. Financial shortcomings and windfalls are all a result of the decisions we ultimately make for ourselves. As a result, our relationship only strengthens with every passing day.

LJBB: What’s the strongest attribute you bring to the table or team?

RW: I think that my staff is happier when I’m around. I am physically present at the La Jolla location about 350 days per year. And every time I’m away for a day or two, I get back to a greater sense of calm when I’m there throughout the staff. And to have your staff appreciate you like that is not an easy culture to establish. The staff knows that everything will be better if the boss is around. I also know exactly what I don’t know. And the staff knows how crucial and how appreciated they truly are.

LJBB: Richard Walker’s has been honored and awarded with some impressive titles, including best breakfast, best new restaurant, best omelette, best coffee, the pinnacle of pancakes, and more! Out of all of these, which one are you the most proud of?

RW: Since opening in La Jolla, we have won the La Jolla Village News “Best Breakfast” and Best Omelette” award every year, along with “Best New Restaurant” the year we opened. However, the crown jewel of RWPH was winning the USA Today’s 5 Best award several years ago. This puts you on the map on a national (an even global) scale.

Richard Walker's Pancake House Strawberry Waffle.

Richard Walker’s Pancake House Strawberry Waffle.

LJBB: What’s your personal favorite item on the menu?

RW: That’s an easy one: Egg White Vegetarian Omelette, add Spinach, Ham and no Cheese. You won’t believe how flavorful this can be! The dish is packed with protein and veggies while being almost void of fat. And for a special change of pace, I love our in-house ground Corned Beef Hash with Scrambled Egg Whites. With a group, you MUST order and Apple Pancake for the table.

Richard Walker's Apple Pancake

Richard Walker’s Pancake House Apple Pancake.

LJBB: What sets Richard Walker’s apart from other pancake houses?

RW: Our diverse menu, local procurement, cleanliness, beautiful decor, happy employee culture – and the feeling that you’re in a classy operation. This is not a snack shop, not a diner, not a café. We’re elegant without being stuffy.

Richard Walker's Pancake House raspberry crepes.

Richard Walker’s Pancake House raspberry crepes.

LJBB: What’s the best part of having a restaurant located in La Jolla?

RW: The best part of being located in La Jolla is the unique opportunity a business owner has to immediately serve the community. I was elected to the La Jolla Merchants Board and served for 2 years between 2014-2016. I also volunteered my time on the Traffic and Transportation Board and assisted with establishing the La Jolla Maintenance Assessment District (MAD). Those efforts quickly bear fruit in a community like La Jolla. The second best part of being located in La Jolla is the general public that our beautiful village contains. They know what good looks like and appreciate all the great things we’re trying to do to earn and keep their business.

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Richard Walkers Pancake House in La Jolla.

LJBB: Before people enjoy a dining experience at Richard Walker’s Pancake House, is there anything particular that you wish you could tell them?

RW: Order an oven baked pancake or oven baked omelette. You’ll be enjoying something you can’t get anywhere else.

Richard Walker's Pancake House Omelette.

Richard Walker’s Pancake House Omelette.

LJBB: The restaurant business is not easy, but you and your family seem to have found a way to make it seem fun and easy. What’s your secret? What piece of advice would you like to give to budding restaurant owners?

RW: First, YES, the restaurant business is not easy! However, if you do everything right by your staff, you will ultimately do right by your customers – and ultimately be successful. And to do right by your staff, you need to give them everything they need. The definition of “everything they need” is always changing and it’s your job to know what that definition is every single day. Work hard, be patient, be supportive and follow through on what you say you will do.


8-395x600-1We would love to promote you or a friend’s San Diego business via our 80+ year established diverse local media brand:

Serving the San Diego area for over 80 years, Blue Book Media Group has been generating enormous amounts of revenue for local businesses in the La Jolla and Rancho Santa Fe areas, along with San Diego County businesses wanting to do business in these same areas thanks to their consistent advertising with our media brand. Our local La Jolla and Rancho Santa Fe Blue Books (annual community guides) are so revered and used by the long time area locals that they refer to our print and web resources as the Bible of La Jolla and Rancho Santa Fe.

We would like to offer our diverse annual print, web, app and social media marketing/advertising platform to your local business as a way to help you generate new clients and customers to increase your revenue. If you or someone you know would like to see a true increase in their business, customer base or sales, please reach out to us by phone at 858-459-7939. We look forward to sharing information on our successful established diverse advertising resources with you.

We are thankful to have so many local businesses who have been advertising with us successfully every year since the 1940’s. We would like to be able to bring you the same huge ROI we have brought other local businesses each year due to their advertising with us.

For more information on our nearly 500-page annual Blue Book community resources, our website, our app, or our social media platforms, please call 858-454-7939 today.

Some ad space opportunities are limited as so many businesses renew their same ad spots with us year after year. We hope to hear from you soon.

858-454-7939
www.lajollabluebook.com
“Find It La Jolla” App

Facebook
Twitter
Instagram
LinkedIn
Google+

An Interview with Chef Maeve of Sugar and Scribe

chef-maeveChef Maeve Rochford, The Food Network’s Holiday Baking Championship winner is the owner and executive chef of La Jolla’s Sugar and Scribe.

Rochford is enthusiastic and furthermore dedicated to bringing the longstanding baking traditions of Ireland to La Jolla, California.

A descendant of a lengthy line of exceptional Irish bakers dating back to the 1930’s, Chef Maeve carries on the family tradition of the Rochford women, by providing Southern California baked goodies and savories based on recipes that have survived generations of wars and emigration.

Sugar and Scribe focuses on serving breakfast and lunch with sweet and savory Irish cuisine, replete with a measure of attitude straight from the magical Emerald Isle.

What a pleasure it was chatting with Chef Maeve about Sugar and Scribe, her roots, and her decidedly successful career to date.

La Jolla Blue Book: Maeve, we’ve heard through the fresh grape vine that you have some huge fans in La Jolla and way beyond as well, and you’re somewhat of a rockstar with food.

Chef Maeve Rochford: I don’t know about that, but I do love creating food in my own unique way, and then making it from scratch with only fresh vegetables and fruits. I’m just one of those people who was born for a specific task. I’ve loved cooking since I was two. The task of cooking does take being creative, and to some degree inventive. Running a business in a commercial setting takes good leadership as well, and most importantly good team work. As an only child I loved working with a team, and I love working with my team here at Sugar and Scribe now. They’re a melting pot of forty two invaluable individuals, and they’ve been my partners in crime for a long time.

LJBB: You seem you have a great sense of humor, and you mentioned that laughter is an important part of the restaurant business. Why is laughter so important?

CMR: Laughter is critical, especially in the restaurant world. You spend ninety percent of your time either being critical or criticizing. It’s every plate, every egg, every leaf of salad. It’s every detail, every heartbeat. It’s very rare that you allow yourself to hear the positive. Everything you do is gray, and you’re constantly questioning yourself and hearing the negative. So if you don’t have laughter, you will not survive. I’m a non-drinker, but laughter is my bloody mary. I have staff members who know just when to say something that will crack the inner ice queen in me and bring out the Disney girl.

LJBB: For folks who haven’t been to Sugar and Scribe before, what would you like for them to know?

CMR: The most important thing I’d like for people to know is that every single item on the menu here is made in-house daily. From croissants, to our jams and syrups, it’s all made from scratch- that is why I have a huge kitchen staff. They are like my crazy family, and I just can’t live without them. I love my guys on the line. They never call in sick, and they’re are always ready to go. My entire staff is devoted.

Because we make everything from scratch, there’s this very scary feeling of things going wrong because I can’t possibly taste everything myself. I am really dependent on my staff to get it right, and so I’m lucky that they successfully give it their very best every single day. I mean that with all my heart. They have true grit.

LJBB: What do you love most about having a business in La Jolla?

CMR: I love La Jolla! It’s become my home. The community has taken me in like I’m one of their own, the same as if I was born and raised here. It’s insane how nice they’ve been to me from the beginning.

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LJBB: Can you name two items off of the menu that you really love?

CMR: If I’m going to go with sweet, I would definitely say my lemon curd pancakes. I think my pancakes are the reason I have a husband. Others seem to love them too. I won an award for one of the best pancakes in Southern California, because they’re just a whole new way of thinking about eating a pancake. I’m more of a savory gal, so I’d definitely have to say our California Benedict with barbacoa is off the charts. With it you get a house-made english muffin, avocado, red onion, house-made mustard ground hollandaise with baracoa, and of course poached eggs. No one really even takes the time to make english muffins anymore. It’s a lost art because it’s a four part process, and most restaurants don’t wanna deal with anything that takes more than two parts.

LJBB: I read that your Irish heritage influences the recipes you create and that they’re generations old. Is it true that you’re still using those recipes? 

CMR: Absolutely, I do use them. Our shepherd’s pie and Guinness beef stew recipes have been in our family for hundreds of years, and passed down from mother to daughter for generations. I’m officially the only American in my family. Everyone else in my family is from Ireland, and most are still there, except for a few cousins that live in London or neighboring cities of Europe. When people ask me where I’m from, I say that I’m American. However when I think of my heritage, I am my heritage. I am Irish.

The baraco I use on the eggs benedict is Mexican, but that’s a good influence of where I currently live.  Avocado is not happening in Ireland, but it is here and in my life now. The hollandaise sauce for the benedict is made with Coleman’s english mustard powder, and there’s nothing more Irish on earth than Coleman’s. Then the english muffin is clearly owned by the Europeans, and I make that from scratch. So, I feel like almost everything I do is a compilation of my heritage and my life now here in La Jolla.

Another example is the lemon curd pancake. Lemon curd in Ireland is like breathing. The Irish love anything that has the word “curd” on the end of it. So when I started to think about making pancakes and how to make them different, I thought of lemon curd. I start my pancakes with a wet ingredient. Pancakes have become very Americanized, but not the way I do it! I made and Irish pancake and I’m winning the hearts of many.

LJBB: You’ve come out with your own bakery line. Can you tell us a little about that?

CMR: Yes, my cakes stands, cake platters, dessert platters, and all of the bakeware comes out in late October. It’s really exciting. I’m excited about the seasonal colors that I chose for the seasons. A lot of the colors I did in an amazing grace celate silicone ware, which is really fun. It will be available online, at Home Goods, and select Bloomingdales.

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LJBB: Congratulations on winning the Food Network’s holiday baking championship with your elegant three tiered cake, top with a sleigh. That’s exciting! What was it like, and what have things been like for you since the show? 

CMR: Thanks, it was a very exciting experience. I had a lot of fun on the show. I think that in terms of bakeries, since winning the show, I’ve become known best for my interesting seasonal changes. We don’t have a set menu. What you see on the menu today may not be on it tomorrow, and that’s because we make everything with fresh produce only. My chefs cook with whatever fruits and vegetables are fresh, fun and different that day. One day they’ll be preparing quince muffins and the next dutch apple turnovers.

LJBB: Competing on a huge network show and opening your bakery in the middle of a recession turned out to be a huge success for you. Both of those were probably risks for you as well. Would you consider yourself to be a risk taker?

CMR: I would say that I am a risk taker by nature. I’m a jump now and learn to grow wings as I fall type of a gal, but I would say this: take the risks that are calculated. I know when I started I did not do the best job. I was not the best business person.  

However, I also knew that I was willing to outwork anybody on planet earth. There was just no one who was willing to put more hours in than me, and there was nothing that could detour me from reaching my goal line. I was determined to get there some how, some way. There was no bridge, almost, that I was not willing to burn in my own personal life to succeed and flourish. That’s something that i don’t think a lot of people are willing or even able to do. I don’t have children myself, and so that’s made a big difference for me. From what I’ve learned since I’ve been in the business, if I did have children I would have given it much more consideration, because opening a restaurant of any kind can absorb your life.

The second thing I knew was that I would need a strong team behind me to support me when things became a struggle. I had that team, and they seemed more determined than me to succeed. Thanks to my mother Mary Margret, my husband Andrew and my investor Patrick, I was able to take a risk and jump into the abyss of restaurant life. I’ve had their support from the very beginning, and they’ve been right by my side ever since. I’m here because of them. I’ve always had somebody.

LJBB: What advice would you give to up and coming chefs and restaurateurs?

CMR: My advice would definitely be to find your team, and find people who are willing to take a risk and jump with you. People who are willing to pick you up when you think that you’ve given your last service, or can’t work one more hour. When you’ve work hard on something and it fails, or heard your last bit of criticism. It’s going to happen- I can guarantee it. Just when you think that everything is in place, right there where it should be, it’s all gonna swirl up like a big tornado and say, “nope.” You’re going to need a team for all these reasons and more. You’ll need them so that you can do this- I sure did. Be tenacious. Keep digging and then dig even deeper. Work even harder. Refuse to give up. That’s the one thing I’m blessed to have.

LJBB: What are some upcoming events that we can look forward to?

CMR: We have Willy Wonka Day coming up on September 30th, where we’ll change our menus and transform Sugar and Scribe into the Willy Wonka Factory.

Our head cake decorator Ray will be competing on Food Network’s Halloween Baking Champion starting on September 25th.

And of course our bakery rebuild continues, which we’re all very excited about. We’re redoing the first floor so that it’s more like a high-end coffee bar, and we’re making the pastry section twice as big. When it’s all finished it will amazing!

Come on out to Sugar and Scribe today, Thursday September 21st for complimentary house-brewed coffee and cardamom cookies. Full breakfast & lunch menu will also be available. Doors open at 7:00am!  


8-395x600-1We would love to promote you or a friend’s San Diego business via our 80+ year established diverse local media brand:

Serving the San Diego area for over 80 years, Blue Book Media Group has been generating enormous amounts of revenue for local businesses in the La Jolla and Rancho Santa Fe areas, along with San Diego County businesses wanting to do business in these same areas thanks to their consistent advertising with our media brand. Our local La Jolla and Rancho Santa Fe Blue Books (annual community guides) are so revered and used by the long time area locals that they refer to our print and web resources as the Bible of La Jolla and Rancho Santa Fe.

We would like to offer our diverse annual print, web, app and social media marketing/advertising platform to your local business as a way to help you generate new clients and customers to increase your revenue. If you or someone you know would like to see a true increase in their business, customer base or sales, please reach out to us by phone at 858-459-7939. We look forward to sharing information on our successful established diverse advertising resources with you.

We are thankful to have so many local businesses who have been advertising with us successfully every year since the 1940’s. We would like to be able to bring you the same huge ROI we have brought other local businesses each year due to their advertising with us.

For more information on our nearly 500-page annual Blue Book community resources, our website, our app, or our social media platforms, please call 858-454-7939 today.

Some ad space opportunities are limited as so many businesses renew their same ad spots with us year after year. We hope to hear from you soon.

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