l
VOICES
NORTH COUNTY BUSINESS JOURNAL
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SPRING 2016
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sdnedc.org
BY amanda weston
I
n many ways, North County remains an un-
tapped market when it comes to innovative
cuisine. With plenty of room left for growth
in individual communities, a natural habitat
for creativity and locals and tourists alike eager and
actively searching for top-notch food and bever-
ages, possibilities for the restaurant industry in
North County are only limited by what restaurant
maestros can dream up.
We sat down with four local restaurant profes-
sionals to get their take on the state of North
County cuisine. The verdict? North County cuisine
is thriving, growing, and increasingly drawing
more people – and therefore more business – to
cities up and down the coast.
Click through the slideshow
to view them all >>
FOOD FOR
THOUGHT
n 4 RESTAURANT PROFESSIONALS
SERVE UP THEIR IMPRESSIONS
OF NORTH COUNTY CUISINE
NORTH COUNTY CUISINE
STEVE ZURKEY
Executive Chef, 333 Pacific
Quick Introduction From my humble roots as a dishwasher in
Youngstown, Ohio, I knew at an early age that the restaurant
business was the medium in which I could express myself cre-
atively. I have a culinary degree from Johnson and Wales Uni-
versity in Miami, Florida.
What does North County cuisine mean to you? It's elegant
but approachable. I think of hip and trendy taking on the clas-
sics in a way that makes you reminisce about eating fish tacos
with sand between your toes and the sun on your face. Some-
thing that an epicurian and a casual diner would both savor,
and something that takes advantage of all of the resources
available to us: local produce, fresh seafood, an amazing craft
brewing community, and creative minds from all over.
What could North County do to increase its cuisine profile?
I would advise diners from all over to expand their horizons.
At the end of the day, a chef's job is still to please the guest, so
if the audience is more open to experience the unknown, it can allow the artist to express themselves to the fullest.
How is North County a hub for innovative cuisine? I love the up-and-coming buzz, the creative people, and the
speed here. It's not over-crowded, and there's a certain vibe here that gets lost when the buildings get too tall.
What are the top 3 ingredients used at your restaurant? The honest truth would put kosher salt and black pep-
per at one and two, but I'll go with what pulls my heart strings next: pork belly. Honestly, if bacon ever goes out of
style I'll hang up my Chef's coat.
