Root for the house-curing, specialty-seafood-lager-brewing home team.
Sea-salt cured in-house for two years, this ham nominee is yours to try for $9.50 with pickled vegetables. It's a starter at this North Park restaurant.
The Linkery is competing in that Good Food charcuterie category against Pete Balistreri, the chef of the farm-to-fork Point Loma eatery, Tender Greens. His P. Balistreri Salumi, Salami Point Loma Rosemary & Garlic is being considered. Find examples of his pork passion project in the kale salad at the Tender Greens UTC. Read more about that salad here.
Also Ballast Point Brewing Company is up for a Good Food Award for its Winter San Salvador Black Lager--notable because it's brewed with locally sourced herbs, barley, hops AND Carlsbad Aquafarm Luna Oysters!!!!
Hopefully this sea lager is available in the brewer's Old Grove Road tasting room this weekend. (The beer's named after Euro-explorer Juan Rodriquez Cabrillo’s flagship, San Salvador. The brewing company's named after a local peninsula where Cabrillo landed.)
Every year the Good Food Awards honor sustainable producers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves -- all the little jarred and packaged specialties that make great gifts.
The nominees were judged and subjected to blind tastings last year (one cheese judging panel included Superdiner and local chef consultant Andrew Spurgin; Jsix chef Christian Graves helped judge charcuterie).
Winners will be announced Jan. 18 at a $95 gala in the San Francisco Ferry Building Main Hall, hosted by eat-local pioneer and Chez Panisse owner Alice Waters. There’s a marketplace the following day featuring the winning products (including beer), but of course you can try the local nominees in our own backyard.
Read Keli Dailey's full story and more on utsandiego.com
Pictured: Art on the wall at the Linkery in North Park. — John R. McCutchen, U-T