Market Restaurant + Bar. - Market Restaurant + Bar cookbook: seasonally inspired cuisine from Southern California

Carl Schroeder grew up in La Jolla, CA and has San Diego in his soul. After completing his business degree he attended the esteemed Culinary Institute of America in Hyde Park, NY. Upon graduating in 1996 he worked at a number of notable restaurants across the USA. He learned in top kitchens from legendary chefs including Michael Mina at Aqua (San Francisco, CA), and Bradley Ogden at Lark Creek Inn (Larkspur, CA). In 2002, Schroeder returned to his native San Diego when he rejoined Ogden as Executive Chef opening Arterra Restaurant in Del Mar, CA to rave reviews. Here he won numerous awards including: Best Hotel Chef SeriesJames Beard Foundation; California Chef of the Year 2004California Travel Industry Association.

Schroeder ventured out on his own in 2006 to open Market Restaurant + Bar in Del Mar, CA as Chef/Owner. At Market hes three times been a James Beard Foundation Semi-Finalist for Best Chef Pacific (2009, 2011 & 2013). Also, he was honored to receive / points for food from Zagat Guide 2011/2012. Building on his successes at Market, in May 2010 Schroeder turned his new passion for casual dining into his second venture: Bankers Hill Bar & Restaurant in downtown San Diego. He later opened a second Bankers Hill location in the San Diego International Airport.

A native of New York, James Foran has always been drawn to the culinary arts. A native of New York, James Foran has always been drawn to the culinary arts.

Graduating with a degree in pastry arts from Johnson and Wales University, he dove headfirst into a demanding yet hard-to-pass-up opportunity with the great Jean-Georges Vongerichten at The Drake Hotel. Building essential French pastry techniques and a strong work ethic over his period with Vongerichten, Foran moved on to work in San Francisco advancing as executive pastry chef at such highly acclaimed establishments as Vertigo Restaurant, One Market, and The Mandarin Oriental Hotel. While visiting San Diego, Foran came to realize how much of his work is truly inspired by having access to locally farmed produce, and soon after left the desert to be back in California. The move to SoCal formed the beginning of a lifelong culinary bond and mutual respect with Chef Carl Shroeder as pastry chef of Arterra Restaurant and now Market Restaurant since it opened in 2006. Carl and I have always been a source of inspiration for each other. Its very important that our menus reflect seasonality, creativity, and a balance from the first course to the last.

As well as creating and collaborating with Carl at Market, James is also a full-time pastry arts instructor/coordinator at Grossmont College in San Diego.

Maria Desiderata Montana is the publisher of the award-winning food blog San Diego Food Finds (sandiegofoodfinds.com). She is also a nationally published and award-winning author, food and wine journalist, and photographer. She learned to cook and appreciate European cuisine from her parents, who were born and raised in Calabria, Italy. Maria is the author of the Food Lovers Guide to San Diego (Globe Pequot Press), San Diego Chefs Table: Extraordinary Recipes From Americas Finest City (Lyons Press), San Diego Italian Food: A Culinary History of Little Italy and Beyond, and The Inn at Rancho Santa Fe Cookbook. She is extensively published in several newspapers and magazines, where she has written a variety of food and entertainment stories as well as her own monthly recipe column.

Maria guest appears on local radio and TV to share her knowledge of food and cooking, and regularly assists celebrity and high profile chefs with cookbook projects. Maria lives in San Diego with her husband, John, and their two children, Lucia and Frank.

To my wife Brandi, my children Jake, Eric, and Ava, and of course my parents, for being my motivation. An imprint of Rowman & Littlefield Distributed by NATIONAL BOOK NETWORK Copyright 2016 by Carl Schroeder Photography 2016 by Maria Desiderata Montana Photos Vincent Knakal on pages iv, vi (bottom), 2 (right), 4, 21, 210, and 292 Photos Joseph Wong on pages v, vi (top), viii, and 293 Text design: Nancy Freeborn All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review. British Library Cataloguing in Publication Information Available Library of Congress Cataloging-in-Publication Data Schroeder, Carl (Chef), author. pages cm Includes index. pages cm Includes index.

ISBN 978-1-4930-0632-8 (hardback : alk. paper) - ISBN 978-1-4930-1974-8 (ebook) 1. Cooking, American-California style. 2. Seasonal cooking-California, Southern. 3.

Market Restaurant + Bar. I. Montana, Maria Desiderata, author, illustrator. II. Title.

I would like to thank notable San Diego author, writer, and photographer Maria Desiderata Montana for all her dedicated work to make this book a reality. I would like to thank notable San Diego author, writer, and photographer Maria Desiderata Montana for all her dedicated work to make this book a reality.

I told Maria time and time again that no other writer could have taken on the job of writing my cookbook. In addition, I found Marias cooking and photography skills truly exceptional. Id like to thank my editor, Amy Lyons, for her guidance, knowledge, and support. And a special thank you to my wife Brandi and my children Jake, Eric, and Ava, for making me proud and for the sacrifices they made in support of my passion. I would like to express my deepest gratitude to my coworkers who helped and supported me with this cookbook: James Foran (Pastry Chef), Gabrielle Clift (General Manager of Market Restaurant), Nicolas Martinez (Executive Sous Chef), Tyler Nollenberger (Sous Chef), Steve Slimak (Kitchen Expediter) Ted Smith (Chef at Bankers Hill Bar & Restaurant), and all my cooks and staff. A special thanks to Steve Pagano for his insight and advice throughout the years.