EXECUTIVE CHEF MICHAEL MCDONALD

San Diego, California

COMMUNITY

COMMUNITY AND CHARITY EVENTS

September 9, 2013 - Flavors of San Diego Culinary Gala 2013 at the Grand Del Mar Resortbenefitting the American Liver Foundation. Featured table chef. Served 5 course gourmet mealwith wine pairings. Proceeds from the gala directly benefit the American Liver Foundation -Pacific Coast & Hawaii division, helping the association in the fight against liver disease.

June 6, 2013 - CFF Great Chef Throwdown. Event held at the NTC Liberty Station - CorkyMcMillin Companies Event Center. Funds raised to benefit the Cystic Fibrosis Foundationsearch for a cure.

May 2013 - Junior League of San Diego’s Eat, Drink, Shop, “Girls Night Out” fundraisingevent. Funds raised for the Junior League of San Diego, a nonprofit volunteer organization thatpromotes women building better communities.

June 2012 - Taste of the Nation Culinary Fund-raising Event Guest Chef. Funds raisedbenefitting No Kid Hungry Share Our Strength of Orange County.

June 7, 2012 - CFF Great Chef Throwdown. Served as Honorary Chair and Event Creator.Fund raising event featuring local celebrity chefs to benefit Cystic Fibrosis Foundation. Eventproceeds exceeded $80,000 its inaugural year in support of the search for a cure; the most moneyraised in a single inaugural event for the foundation.

November 10, 2011 - March of Dimes: Salud! Signature Chefs & Master Mixologists GalaAuction San Diego. Funds raised to benefit local March of Dimes Chapters to be used to protectbabies in the community and beyond.

July 16, 2011 - Meals on Wheels San Diego Gala. Proceeds raised from event went to Mealson Wheels program. Meals on Wheels delivers meals to seniors and supports the independenceand well being of seniors.

May 21, 2011 - Slow Food. Annual Field to Fork Event. Helt at Leonesse Cellars in Temecula.Proceeds from event go to local schools garden program in the Temecula Valley. Building edibleand learning gardens.

February 2011 - Auction Item to go to bid on the www.eatoutsandiego.com website. Private 5course gourmet dinner and hors d’oeuvres with 5 wine pairings to be served at the home of thehighest bidder. Chef Michael will prepare and Anne Estata, Top of the Market’s Wine Directorwill serve. 100% of proceeds to be donated to local CRA chapter.

November 20, 2010 - San Diego Wine & Food Festival. Held at Embarcadero Park North.Served Fresh Salmon Ceviche in coconut.

COMMUNITY AND CHARITY EVENTS continued ...

October 21, 2010 - 6th Annual Chef Showdown Culinary Competition. Held at LibertyStation. Served Sashimi of Hamachi with Tangerine Vinaigrette in the tasting booth. ChefMichael was on the winning showdown team. Fund raiser for the Center for CommunitySolutions. Helping 30,000 adults and children heal and prevent violent relationships and sexualviolence.

October 19, 2010 - CRA SD Chapter. Charity Golf Event at Riverwalk Golf Course, SanDiego. Served various sushi rolls. Proceeds went to local CRA chapter.

September 11, 2010 - Meals on Wheels Anniversary Celebration. “Dine with the Chef - FiestaDe Oro” held at the Sheraton Hotel, Harbor Island, San Diego. Proceeds raised from event wentto Meals on Wheels. Meals on Wheels delivers meals to seniors and supports the independenceand well being of seniors.

May 22, 2010 - Slow Food - Field to Fork Event. Helt at Leonesse Cellars in Temecula.Proceeds from event go to local schools garden program in the Temecula Valley. Building edibleand learning gardens.

May 7, 2010 - Mama’s Kitchen Fund Raiser. “Mama’s day 2010 - A Tradition of Taste.”Served Duck Fat Poached Alaskan Halibut Confit with a Fennel Tortellini and Smoked TomatoWalter to guests. An annual event serving as the major source of funding for Mama’s Kitchen.Mama’s Kitchen prepares and delivers 3 meals a day, 7 days a week at no cost to San Diegoresidents affected by critical illiness.

April 22, 2010 - San Diego Teen Iron Chef Competition. Served as judge for the final cook offbetween Mira Mesa High School and Scripps Ranch High School. March 20, 2010 - Hands for Haiti. Fund raising event with Chef Bernard in Temecula at theSouth Coast Winery. Funds raised went to benefit earthquake relief efforts in Haiti.

March 15, 2010 - American Liver Foundation - Flavors of San Diego Culinary Gala. Served5 course gourmet meal with wine pairings. Proceeds from the gala directly benefit the AmericanLiver Foundation - Pacific Coast & Hawaii division, helping the association in the fight againstliver disease.

Local High School Student Education Programs:

Along with Sous Chef John Duran, Chef Michael teaches students knife skills, food prep andcooking skills. He also provides seafood education, food service industry education and insights.Some examples of items prepared with the students are: Dungeness Crab Cioppino and SearedScallop Risotto.

September 21, 2010 - Morse High School

September 23, 2010 - Mira Mesa High School

October 12, 2010 - Madison High School

October 27, 2010 - Mira Mesa High School

November 16, 2010 - Morse High School

December 2, 2010 - Madison High School

January 19, 2011 - Orange Glen High School

January 25, 2011 - Morse High School

March 15, 2011 - Mira Mesa High School

Elementary School Student Education Program:

Supervising and working with elementary students Kindergarten through 4th grade in the studentedible and learning garden.

January 10 & 24, 2014 - Ocean Beach Elementary School

March 7 & 21, 2014 - Ocean Beach Elementary School

April 11 & 25, 2014 - Ocean Beach Elementary School

May 9 & 23, 2014 - Ocean Beach Elementary School

Representing three generations of CFFoundation supporters and outfitted inTitanic-era clothing, these guestsenjoyed a night of Titanic-themedfestivities and outstanding food at theinaugural Great Chef ThrowdownAgainst Cystic Fibrosis, while raising$80,000 in support of the search for acure.

Dressed as members of the Titaniccrew, San Diego and ImperialCounties Chapter staff set thememorable tone for the event,including a private viewing of the SanDiego Natural History Museum’s“Titanic: The Artifacts Exhibition.”

San Diego’s Inaugural Great Chef Throwdown Against Cystic Fibrosis Supports theSearch for a Cure

July 19, 2012

This June, more than 250 Cystic Fibrosis Foundation volunteersgathered at the San Diego Natural History Museum to raise $80,000in support of the search for a cure at the San Diego and ImperialCounties Chapter’s inaugural Great Chef Throwdown AgainstCystic Fibrosis.

Guests enjoyed cocktails and a seven-course dinner, with eight ofSan Diego’s best chefs presenting their modern interpretation ofcourses served on the Titanic the fateful night of April 14, 1912.Attendees — many looking the part, dressed in Titanic-era garb —were then treated to a private viewing of the museum’s “Titanic: TheArtifacts Exhibition.”

“Everyone inattendanceenjoyed theonce-in-a-lifetime themeon thecentennial ofthe sinking ofthe Titanic, with the goal of changing the course of historyfor all families affected by cystic fibrosis,” said chapterassociate executive director Pamela Couvignou. “We arethrilled that our wonderful guests helped raise $80,000 tosupport the fight against CF.”

Bid for a Cure

Volunteer Jennifer Lewis gave a moving Bid for a Cure speech aboutthe inspirational story of her 50-year-old brother, Jim Lewis, whocourageously faces the challenges of living with CF. She credited hissuccess to “three perfect ingredients”: dedicated parents (their father,Bernard, who passed away this year, was a long-time champion of

the CF Foundation’s mission); the indomitable spirit of her brother; and the focus of the CF Foundation on putting an endto the disease.

An anonymous donor provided a matching donation challenge of $20,000 that was quickly met, and then surpassed, bythe generous attendees moved by Jennifer’s speech.

The cocktail and silent auction hour was followed by a live auction program, which included exciting items such asprivate dinners and cooking lessons with top San Diego chefs, and a Titanic movie poster signed by 13 cast membersincluding Leonardo DiCaprio, Kate Winslet, James Cameron and Celine Dion, who sang the movie’s trademark song,“My Heart Will Go On.”

The San Diego and Imperial Counties Chapter would like to thankthe event co-chairs:

Jonna Talbot and Jennie Van Meter

Its corporate sponsors:

A-Med Healthcare and Wells Fargo

Event honorary chair and chef:

Michael McDonald, CF parent to Connor, 7

And all the outstanding culinary artists who helped make theevent a success:

Bratzo Basagoitia, Café SecretsSam Benham, Toast CateringCarlsbad Aqua FarmsIsabel Cruz, Isabel’s Cantina/Bario StarBrian Malarkey / Ryan Studebaker, GinghamJennifer Muratore, Elegant TruffleMichael McDonald, 2011 CRA Chef of the YearPaul Schwab, Sycuan Casino & ResortsScotty Wagner, 24Carrots

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Salud! Signature Chefs & Master Mixologists GalaAuction San DiegoThursday, November 10, 2011Time: 5:30 PMRegistration Time: 5:30 PM San Diego Museum of Natural History Balboa ParkSan Diego, CA 92103

More than 250 distinguished society members from the greater San Diegoarea turned out for an evening of top-notch cuisine and bidding on themost exclusive and experiential culinary auction items. A trulyunforgettable event! The most prominent Chefs in the San Diego and theBaja California area will participate in this unique event along side MasterMixologists who will complete each tasting with a divine refreshment. EachChef personally presented their signature dish, as well as create a once ina lifetime auction package – all to help raise money for the vital missionof the March of Dimes.

Committee Chair: Yolanda S. Walther-Meade

Lead Chefs: Chef Bernard Guillas • Marine Room Chef Javier Plascenica • Misión 19

Partic ipating Chefs: Diego Baquedano • La Villa del Valle Country Retreat Guillermo Barreto • Test Kitchen Christian Graves • JSix Jason Knibb • Nine-Ten Rachel King • Searsucker Michael McDonald • Fish Market RestaurantsBenito Molina • Manzanilla Dawn Parks • Wild Thyme Andrew Spurgin • Campine Jeffrey Strauss • Pamplemousse Grille

Mixologists:Ian Ward and Lucien Conner• Snake Oil Cocktail Co Fortaleza Jeff Josenhans • US Grant Adam Stemmler • Vin de Syrah

Committee Members: Patti Anderson, Stephanie Bremond, MeaganBrown, Dr. Therese Clark, Marie Daniels, Brandon Hernandez, Julie Karlo,Debbie Malloy, Dr. Vince Marin, Suzanne Melvin, Collette Ann Murphy,David Nelson, Dr. Vishal Nigam, Joseph Pantetta, Charles Parisi, AnaPadilla, Dawn Parks, Kristi Pieper, Kalpana Singh Rhodes, Tony Rice, Ron

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The 2014 Signature Chefs Auction is anevening of world-class cuis... more

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Sacramento Signature ChefsAuction 2014Thursday, October 30, 2014Tsakopoulos Library Galleria , Sacramento,CA

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Thank you for your interest!By joining us, you help raise funds that protect babies in yourcommunity and beyond. Below you’ll find other events to takepart in. To learn details about this or any of our events, contact us at(415) 788-2202. Upcoming events:

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Lunch Punch: Local Chefs Show us How to UpgradeOur Brown Bag Skills

localemagazine.com /lunch-punch-local-chefs-show-us-how-to-upgrade-our-brown-bag-skills/

With long, lingering summers here in San Diego, getting outside and taking advantage of ouruncharacteristically beautiful fall weather is non-negotiable. And what better way to enjoy a sunny summerouting than with a perfectly packed picnic. But, coming up with ideas for packing that picnic or back-to-schoollunchbox can be akin to sorting through your emails on a Monday morning: it can be kind of overwhelming.Frightening images of Lunchables and soggy sandwiches come to mind, but wait! There should be a way tomake packed lunches into delicious, luxurious meals, suitable to take on the go? We wanted to find out how tomake lunch at your desk more exciting, so we sat down with the head chefs from five of the best restaurants inSan Diego and asked the question: what would you put in your perfect lunchbox?

ROPPONGI875 Prospect StLa Jolla, CA 92037858.551.5252

www.roppongiusa.com

Executive Chef: Michael McDonald

Lunchbox Pick: La Jolla Cobb Salad and charcuterie

Q: What would you pack in your ideal lunchbox?

Michael McDonald: I would pack our La Jolla Cobb salad. It is made with pork belly, heirloom tomatoes,avocado, blue cheese, poached egg, butter leaf and tatsoi lettuces, and dressed with a Japanese mustardvinaigrette. It would be appropriate more for the beach and the mountains, because I’ve lived in both areas.

For packed lunches, I also really like to have a variety of things to eat, like hummus, different types of cheeses,charcuterie, maybe a nice French baguette and pickled mushrooms. When I was in France, we would seepeople with picnic baskets enjoying the day with a variety of things. Not just one thing. So I think that’ssomething that inspired me to do it, and it’s what I really like to eat when I do that sort of thing. Kind of like ourrestaurant: it has a little bit of everything.

Q: What do you do to keep your packed lunches exciting?

MM: People should pack their lunches based on what they like to eat. I also think there’s a huge opportunitynow that there’s a lot more ethnic markets. Middle Eastern markets are really fantastic.

Q: Give me five words that describe your restaurant.

MM: Tapas, fusion, Southeast Asian, French technique, and a royal dining experience.

Q: What makes this restaurant unique from others in San Diego?

MM: The use of French technique with Asian ingredients. And if you look at Southeast Asia or different countriesin history that were occupied by the French, their food is very French but they use their local ingredients. So theFrench were actually doing fusion hundreds of years ago.

I also think the previous chef and myself have been able to keep the food very consistent. So when you come,you know when you order the Crab Stack, it’s going to be the same Crab Stack you ordered last time. It’s alwaysthe same, and I think that’s what has kept the public coming back.

For more photography by Dhrumil Desai: www.dhrumildesai.me

0 CommentsBy Madge - The Curator | July 26, 2013

RELATED ITEMS CHEF MICHAEL MCDONALD COBB SALAD FRESH HIGHLIGHTS LA JOLLA LIGHT RECIPES

ROPPONGI SALAD

The La Jolla Cobb Salad from Chef Michael McDonald at RoppongiLa Jolla is the perfect summer addition as a stand alone or tocompliment any meal. Give this recipe a whirl the next time thegal pals stop in for a little chat session. Add in a Bellini or Mimosajust for fun!

R E C I P E S

Recipe: Chef MichaelMcDonald’s La Jolla Cobb Salad

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ABOUT FOOD & DRINKS STYLE AROUND TOWN ON THE CALENDAR

0 CommentsBy Madge - The Curator | July 19, 2013

Brunch is one of those distinctive culinary occasions that brings to minda very specific scenario. You expect a relaxed tempo, a jovialatmosphere and menu that bridges the palates of the early risers withthe pained and recuperating. Roppongi recently recruited Chef MichaelMcDonald (you remember… we had lunch with him a few months back)

and the new brunch menu is all his.

Do a simple search for brunch around town and you will see that it can be pretty priceyBUT we were very happy to find that Chef Michael has created a great option for agreat weekend meal.

French Toast was incredible! !!! Strawberries compote with almonds & basil TheBread & Cie french toast had a nice crunch, was fluffy & well balanced. yummmm.

F O O D & D R I N K S

Brunch Anyone? RoppongiRejuvenated the Classic SundayMorning!

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DETAILS: BRUNCH SERVED EVERY SUNDAY 10AM – 3PM

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RELATED ITEMS BRUNCH FOODIE FOODIE FRIDAY LA JOLLA MICHAEL MCDONALD ROPPONGI

This classic brunch dish was something we HAD to have. I’m a big fan of freshly madehollandaise sauce and Chef Michael’s was tasty and buttery. If you prefer yours with a

little lemony tang, this may not be your best bet.

Get out there a nd brunch this weekend. Cheers!

Madge - The Curator

Chef Michael McDonaldRoppongi Restaurant & Sushi Bar What’s the best deal on your menu?Our best deal is our pan-seared diver scallops served with potato pancakes, Thai basil, sun-dried tomatoes and chivehollandaise. The quality is exceptional, and the flavors are robust in this dish.

What’s your most popular dish?Our signature crab stack. It’s been on our menu since the restaurant opened, and people come to Roppongi just to order it.It’s fresh, delicious and has a beautiful presentation.

What one thing do you want customers to know about your restaurant?We recently launched Sunday brunch from 10 a.m. to 3 p.m. every Sunday and have added live music during that time, too.The food and ambience of the restaurant make for a perfect Sunday in La Jolla. We also offer an incredible Happy Hour from3 to 6 p.m. daily.

Why did you get into the restaurant business?I’ve always had a passion for food and the culinary arts. When my brother and sister moved out of the house, my momstopped cooking, and that forced me to start experimenting in the kitchen. My first job in the restaurant industry was in highschool, and I haven’t looked back since.

875 Prospect Street, La Jolla, CA 92037858-551-5252

sandiegofoodfinds.comhttp://sandiegofoodfinds.com/weve-got-the-exclusive-news-here-roppongi-restaurant-sushi-bar-appoints-michael-mcdonald-as-executive-chef-former-executive-chef-of-top-of-the-market-hollywoods-roosevelt-hotel-la/

(Courtesy photo)

by Maria DesiderataMontana

May 24, 2013

Newsflash: Roppongi Restaurant & Sushi Bar appoints MichaelMcDonald as Executive Chef

ROPPONGI RESTAURANT & SUSHI BAR APPOINTS MICHAEL MCDONALD AS EXECUTIVE CHEF- FormerExecutive Chef of Top of the Market & Hollywood’s Roosevelt Hotel

Roppongi Restaurant & Sushi Bar, a La Jolla landmark specializing in Asian Fusion cuisine, announces the hiring ofExecutive Chef, Michael McDonald. Chef McDonald brings more than two decades of top-notch culinary experienceto the restaurant and will oversee culinary direction and kitchen operations for Roppongi Restaurant & Sushi Bar,including restaurant concepts, menu development, special events, and catering.

He credits his California upbringing for sparking his interest and passion for food at an early age. Taking multipleweekend trips to the farmer’s market with his parents, McDonald was exposed to regional produce and sourcing thehighest quality of ingredients. He cultivated basic skills in his family’s kitchen and his appreciation for farm-to-tablefood preparation led him to study Culinary Arts. A Cal Poly Alumni, with a degree inHotel and Restaurant Management, McDonald has a strong academic background in the hospitality and serviceindustry.

International travels exposed Chef McDonald to a variety of cuisinesand cooking techniques early in his career, but he attributes hissuccess to working with the best chefs in the country. McDonaldquickly gained notoriety by landing a job as Sous Chef at 3030Ocean at the Marriot Harbor Beach Resort and Spa in Florida,where he trained under his long-time mentor, Dean Max. Thisexperience qualified the young protégé to run his own kitchen asChef de Cuisine of The Grill, a Five Star/Five Diamond property atThe Ritz Carlton Palm Beach.

True to his California roots, Chef McDonald returned to the WestCoast and continued to build his impressive resume in Los Angeles.His first stop was at Avenue, where he learned French techniquesas Andrew De Groot’s understudy and from there; he worked withthe talented Theo Schoenegger at Pantina Restaurant in LA. Hegained a prominent following as Executive Chef at Hollywood’s five-star Roosevelt Hotel, where he worked hand-in-hand with TimGoodell and prepared dishes for A-list celebrities. Chef McDonald’sresume also includes positions as Executive Chef at Brix@1601 inHermosa Beach, Top of the Market in San Diego, and most recentlyat Beachcomber at Crystal Cove in Newport Beach.

As an award winning chef, McDonald’s received accolades such as2011’s Best Restaurant Chef of the Year, a title bestowed to him byThe California Restaurant Association. In addition to his extensive professional resume, McDonald is an activemember of the San Diego food community. He’s been highlighted in numerous publications and is regularly featured

on cooking segments. As a community leader, he is an avid participant in national and local charity events, as well asyouth mentoring and teaching programs. McDonald’s culinary achievements and community outreach will bring anew dimension to Roppongi Restaurant & Sushi Bar.

Originally from Los Angeles, Chef McDonald currently resides in Ocean Beach and is looking forward to making SanDiego his home once again.

Roppongi Restaurant andSushi Bar welcomes a newchef, new menus, and newideas

May 16, 2013

Roppongi Restaurant andSushi Bar is undergoing someexciting transformations that iswaking up a chic but sleepy LaJolla social scene. The Asianfusion dining establishmentproudly announced the arrival ofChef Michael McDonald who isalready making his mark throughintroducing modernizedmenu items as well ashandcrafting and launching theSunday brunch.

Anh Volcek

Anh VuSan Diego Food Examiner | Follow:

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Some new tapas dishes includethe Spice Crusted Ahi as well asthe Crispy Pork Gyoza. Avegetarian standout is the CrispyQuinoa Cakes with a deliciousmango chutney. Diners who lovethe Kobe Beef sliders can nowalso order the slow roasted miniMongolian Pulled Pork and theMaine Lobster BLT.

Popular signature mainstays likethe Crab Stack and specialty

sushi rolls such as the Albacore Jalapeno, the Steak and Fries, and thenamesake Roppongi roll will remain on the menu. They will be joined bynew entrees including the Crispy Jidori Chicken, the Double Cut LambChops, and the Shrimp Lo Mein.

For dessert, the Persimmon Crisp and the Dark Chocolate Cremaux arenewly added items but what is the most pleasing is a secret dessert thatis not listed on the menu. Please see the slideshow for the hint. Thewhimsical display is sure to bring out a smile in anyone who orders it.

Chef McDonald comes with an impressive resume which includes

Roppongi Sushi Bar and Restaurant

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positions as the Chef de Cuisine of The Grill, a Five Star/Five Diamondproperty at The Ritz Carlton Palm Beach, posts at the Avenue and at thePantina Restaurant in LA, as the Executive Chef at Hollywood’s five-starRoosevelt Hotel, as the Executive Chef at Brix at1601 in HermosaBeach, at the Top of the Market in San Diego, and most recently at theBeachcomber at Crystal Cove in Newport Beach. His list of mentors isequally as impressive with renown Chef Dean Max, Chef Andrew DeGroot, and Chef Theo Schoenegger.

The passion for food started out early on with weekend trips to thefarmer's market with his parents. That young impression shaped a strongbelief in using only the best and freshest produce items. It's no wonderthat Chef McDonald was named 2011’s Best Restaurant Chef of the Yearby The California Restaurant Association.

For the chef, a love for food comes with a love for family and community.He is an avid participant in local and national charity events, in mentoringyouths and is a supporter of educational programs. Chef McDonaldwas the one who came up with the idea behind the Great ChefShowdown, a charity event that benefits the Cystic Fibrosis Foundation.The foundation is one that dear to his heart as cystic fibrosis is a diseasethat his 6 year old son, Connor suffers from. When the chef isn't spendingtime with his family in Ocean Beach or whipping up his dishes atRoppongi Restaurant and Sushi Bar, he likes to surf and enjoys takingpictures of nature and food.

Chef's McDonald’s achievements in the culinary arts as well as hiscommunity outreach will bring a new dimension to Roppongi Restaurant &

Sushi Bar in La Jolla. The place already has a renewed and vibrant feelwith the chef's latest creations and with the fun events hosted under theguidance of the new General Manager Ron Fabor. You don't need to bea celebrity to be a part of the fun but you might catch a sighting of one.Some celebrity diners have been Natalie Portman, Ellie Kemper, Gus VanSant, Jef Holm (of the Bachelorette), and Selena Gomez.

Tale of Two Fishessandiegoreader.com /news/2011/nov/30/restaurant-review-tale-two-fishes/

By Naomi Wise , Nov. 30, 2011

Top of the Market is still pricey — but now much of the food is worth the cost.By Naomi Wise, Nov. 30, 2011

Top of the Market750 N. Harbor Drive, Downtown San Diego

It’s been ten years since I last ate at Top of the Market. Back then, the menu was similar to the downstairsFish Market (plus a few luxury bites), with higher prices for identical upstairs-downstairs items. Thecooking was inconsistent, and the Top struck me as mainly a fancy, view-endowed tourist trap.

This year, the Top acquired a serious new chef, Michael McDonald, to remake the menu and upgrade thequality. It’s still pricey, for sure, while the views of Coronado across the bay are still priceless — but nowmuch of the food is worth the cost. You can add this to your list of where to take visiting out-of-towners whowant both seafood and scenery on the downtown coast.

A table on the enclosed, heated patio proved comfortable and quiet, a far cry from the hubbub of thedownstairs Fish Market, and at 8:40 that evening, we got a full view of fireworks on the bay.

The chilled seafood platter is sized as an appetizer for four or entrée for two. It includes half a Mainelobster tail, half a Dungeness crab, about eight black mussels, and four each of littleneck clams, jumbooysters, and big, velvety Fanny Bay oysters. It comes with a sweet champagne mignonette, plus sparkycocktail sauce and plenty of lemons. It was one of the best of its ilk that I’ve encountered.

The wine list is steep, but I found a favorite Chilean Casa Lapostolle Chardonnay to start at $40 (about $5above other restaurants’ average). I mentioned to our waiter that, when it was gone, we’d like a bottle ofYalumba Eden Valley Viognier. It arrived right on time, no reminder needed. That’s service!

Our most striking appetizer wasn’t seafood at all. In too few months, foie gras will be banned in California.Here, it was seared to a crispy crust, set atop grilled brioche squares with garnishes of balsamicstrawberry and a brulée of black Mission figs. Mmm-hmm!

Seared sea scallops came with such elaborate accompaniments, it was easy to forget the scallopsthemselves. Below their meats, a swoon of creamy celery-root purée; on the side, a slablet of poitrineparée, meaning pork belly, and a puff of greenery with Dijon vinaigrette. On top, one large poached egg, tobe broken so it would ooze over all the rest. Not quite coherent, but scrumptious. And blue-crab crabcakesproved good and crabby, with Tabasco aioli and marinated heirloom tomato. Hamachi sashimi was alsopleasing.

The entrée menu is divided between “Mesquite Grilled” and “Specialties.” After hearing a nearby tableasking about “groper” (setting off a quick game of R-rated charades at our table), we decided to order it —grilled New Zealand grouper, with baby artichokes, yummy cannellini beans, roasted sweet peppers,pancetta, and a potato cake. Grouper can be a fine-tasting fish, but here it was oddly dull. The Fish Marketchain has a central processing plant up in Monterey; perhaps this adds extra travel time before the fishreaches the restaurant and your plate. Local opah (and to this chain, “local” can mean from anywherealong the West Coast) suffered the same lack of sparkle, and its scattershot accompaniment of Manilaclams, peas, pancetta, potatoes and sweet corn broth did it no favors.

The sole finfish standout was ”True Holland Dover Sole” — a fish that used to have a ritual attached to it inuppity restaurants, with tuxedoed waiters filleting and boning it at the table. Not here, not now, but you doget tasty, crisp-edged sautéed fillets, with wild mushrooms, a buttery, peppery potato purée, skinny greenbeans, and meunière sauce. An in-season, local spiny lobster was sheer edible fun, with meat evensweeter than the Maine lobster we’d enjoyed on the seafood platter. Huge, split, and lightly crusted withbrioche, it was served with beautiful veggies and not quite enough lemon beurre blanc. We couldn’t eventhink about dessert.

If you don’t have a rich aunt, there are several ways to think about a seafood dinner here withoutbankrupting yourself. (Our bill came to $100 per person.) There’s the seafood platter as a potential maincourse. And since the appetizers are generally more imaginative than the entrées, you could focus solelyon those, starting with some good clam chowder, if you’re famished.

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Michael McDonald

Executive Chef of Top of the Market Restaurant

Following an extensive search, Top of the Market has hired Michael McDonald as its new Executive Chef. Originally from Los Angeles, Chef McDonald served as executive chef for Dakota and 25 degrees at the famedHollywood Roosevelt Hotel and most recently at the acclaimed Brix@1601 in Hermosa Beach.

From its downtown waterfront location which provides spectacular views of San Diego Bay and CoronadoIsland, Top of the Market is the upscale second story restaurant above The Fish Market restaurant. Theconvenience of The Fish Market's bustling retail seafood market downstairs allows Chef McDonald to select, ona daily basis, the absolute freshest fish for his evolving seasonal menu. He has revamped the menu sincecoming on board, adding some creative L.A. flair to Top of the Market's classic fresh seafood cuisine.

"I am enjoying living in San Diego and having the opportunity to work with such wonderful fresh product and forsuch a long-standing restaurant institution," said Chef McDonald. "Plus, I love the genuine friendliness of theSan Diego community."

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San Diego Bay Wine & Food FestivalWorld of Wine Event, LLC

7556 Trade St.

Michael McDonald

Daily Business Report — June 23, 2011

Written by SD Metro Magazine in Daily Business Report

Chef of the Year: Top of the Market’sMichael McDonaldThe youngest of three children, Michael

McDonald often found himself in the family

kitchen, helping his mother and father prepare

meals and learning how to experiment with

recipes. “My mom would tell me to try

everything at least once; and if I didn’t like it, I

didn’t have to try it again,” explains McDonald.

“It was at that early age that I began trusting my

instincts and palate, and that is something I

have never stopped doing.” Today, McDonald is

executive chef at Top of the Market and was

just named Chef of the Year by the San Diego

chapter of the California Restaurant Association

(CRA). The award recognizes a local chef for his

community service, vision and culinary skills.

Candidates are nominated by their peers and industry leaders. The Top of the Market is

located on top of The Fish Market Downtown, next to the USS Midway.

Before he took the chef’s job at Top of the Market in 2009, McDonald headed culinary

efforts at Brix@1601 in Hermosa Beach and before that he was executive chef at the

Hollywood Roosevelt Hotel, overseeing all kitchen operations, including those of the

famous Dakota eatery. McDonald was among honorees at the CRA chapter’s 27th annual

Gold Medallion Awards at the Sheraton San Diego Hotel & Marina. “Because these

winners are nominated, and then voted upon by their colleagues in the restaurant industry,

the Gold Medallion Awards are considered a huge honor by those who receive them,” said

Fred Glick, president of the CRA’s San Diego chapter.

It's the food industry awards!

Two peer-bestowed honors given this month

By Keli Dailey (/staff/keli-dailey/) 1 a.m. June 9, 2011 Updated 3:34 p.m.

Since Marine Room (http://www.marineroom.com/) executive chef Bernard Guillas teamed up withhis chef de cuisine Ron Oliver for "Flying Pans: Two Chefs, One World,(http://www.twochefsoneworld.com/)" I've seen the cookbook inside a restaurant - presumably being used.

I've heard a North County fine-dining chef praise "Flying Pans" - for its diverse food formulas and finephotos. (It's got recipes and beauty shots of ostrich made Austrialian-style, Mexican sweet ice, Peruviansea bass ceviche, Italian chicken segesta, and more.)

And I've read celeb-chef Mario Batali's words on "Flying Pans'" jacket.

He says chefs Guillas and Oliver "blend classic French flavors, local caliterranean (sic) ingredients andmodern technique in a way that begs me to use this book at home."

Last week, more peers convened at a Texas event to drool over the nearly 300-page cookbook, too.

The International Assn. of Culinary Professionals (http://www.iacp.com/) handed out their CookbookAwards. The Marine Room team's debut work won for best cookbook in the Chefs and Restaurantscategory (beating "Fiesta at Rick's (http://www.amazon.com/Fiesta-Ricks-Fabulous-Great-Friends/dp/0393058999)" by Top Chef Masters' Rick Bayless and his wife Deann; and a book from the TVchef in "Easy Entertaining with Michael Chiarello").

"Flying Pans" won the People's Choice award that IACP members (3,000 chefs, food journalists, and otherfood professionals) and the public voted for as well.

Entry fees were paid for the book to be eligible for IACP award consideration.

Here's another example of peer-on-peer enthusiasm.

On Tuesday, members of the California Restaurant Association's San Diego Chapter put a feather in chefMichael McDonald’s toque: The local trade group named McDonald from Top of the Market(http://www.thefishmarket.com/topofthemarket.aspx) their Chef of the Year.

This was announced at the annual Gold Medallion Awards Banquet, a good time and gala where local CRAmembers recognize their peers "for their business practices, concepts, and achievements in more than 40award categories," says the post-banquet press release.

McDonald's length of time in the San Diego kitchen league has been short: He joined this Top of the Marketlast year. And he beat veterans of the San Diego food scene Jeff Jackson of A.R. Valentien and PaulMcCabe of Kitchen 1540 for Chef of the Year.

The peers have spoken.

keli.dailey@uniontrib.com (619) 293-1541; Twitter @kelidailey

© Copyright 2014 The San Diego Union-Tribune, LLC. An MLIM LLC Company. All rights reserved.

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US Grant Hotel, San Diego Check Availability

f itness centrespa / poolinternettminibarrestaurant

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Westgate Hotel, San Diego Check Availability

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Manchester Grand Hyatt Hotel, San Diego Check Availability

f itness centrespa / poolinternettminibarrestaurant

Tw o tow ers w ith 1,625 guestrooms, Décor features include dark-toned furniture and mint-and-gold color schemes, f loor-to-ceilingw indow s partially open and afford city or partial-bay view s, Hypo-Allergenic Rooms designed especially allergy sufferers.

1 Market Place - Waterfront dow ntow n.

Top of the Market, San Diego

Cooking style:Seafood

Lunch $30 - $50Dinner $50 - $80

View s from Point Loma to the Coronado Bridge, a spectacularromantic setting, fresh exciting seafood dishes from Chef MichaelMcDonald. The menu changes tw ice a day, depending on thefreshest f ish. Excellent cooking ! Reservation recommended.

750 North Harbor Drive Summer 2011

Restaurant Mistral, San Diego The Wine List Cooking style:French!

Tasting Menu $78Dinner $60 - $90

Elegant, the f loor-to-ceiling w indow s celebrate the spellbinding bayand city view , Chef Patrick Ponsaty chooses the f inest responsibly-grow n ingredients, applies brilliant technique and delivers aremarkable journey of f lavor. Excellent cooking! Reservation needed.

Loew s Bay Resort, 4000 Coronado Bay Road Summer 2011

BiCE Ristorante, San Diego

Cooking style:Italian!

Meals (dinner only)Carte $50 - $90

Modern, chic elegant romantic setting in the historic Gaslamp Quarter,Chef Mario Cassineri uses the best local seasonable ingredients forhis mix of traditional and contemporary Italian cuisine. Excellent cooking ! Reservation recommended.

425 Island Ave. (Fourth St.) Summer 2011

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San Diego, the eighth-largest city in USA, population 1.3 mill, the birthplace of California, mild year-round climate, thehistorically home to the Kumeyaay people, in 1542 Juan Cabrillo claimed the entire area for Spain, became a part ofMexico in 1821, and returned to the United States after the w ar in 1850. Currency is USDollars (US$).

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VARIOUS LOCAL TELEVISION APPEARANCES

September 16, 2013 - UT San Diego Frontpage cooking demo

September 9, 2013 - XETV, The CW Channel 6

June 17, 2013 - - XETV, The CW Channel 6 “Roppongi - Start of the Summer Season”

June 11, 2013 - UT San Diego Frontpage cooking demo

May 16, 2013 - UT San Diego Frontpage [http://www.streamica.com/#v/9Jrm1WbjWqI]

Apr 11, 2013 - UT San Diego Frontpage. “Roppongi’s New Chef Mike Stops By FrontPage.”[www.streamica.com/v/In7VQj05pfk]

February 13, 2012 - Univision San Diego cooking demo

February 6, 2012 - San Diego 6 The CW cooking demo

January 17, 2012 - Univision San Diego cooking demo

October 25, 2011 - Top Of The Market- San Diego https://www.youtube.com/watch?v=5Bv0L9CtMyY

June 29, 2011 - Fox 5 News: “San Diego Chef of the Year/Halibut”https://www.youtube.com/watch?v=xHzvgAdJUzU

May 12, 2011 Mama’s Kitchen Benefit https://www.youtube.com/watch?v=w-xi8EFDDq8

May 3, 2011 Fish Market San Diego Restaurant Tour https://www.youtube.com/watch?v=XLWj360STtk

January 14, 2011 - NBC 7/39 - Restaurant Week Featured Demo Chef

December 17, 2010 - KUSI, Channel 9 - Dungeness Crab Season

October 8, 2010 - XETV, The CW Channel 6 - Spiny Lobster Season

September 16, 2010 - KUSI, Channel 9 - Restaurant Week Featured Demo Chef

September 2, 2010 - Meals on Wheels

July 25, 2010 - XETV, The CW Channel 6 - Crab & Tuna Season

July 14, 2010 - NBC 7/39 - Soft Shell Crabs & Wild Salmon

May 11, 2010 - Fox 5 News, Alaskan Halibut

April 3, 2010 - XETV, The CW Channel 6 - Alaskan Halibut

February 14, 2010 - KUSI, Channel 9 - Valentines Menu Featured Demo Chef

February 13, 2010 - XETV, The CW Channel 6 - Valentines Menu Featured Demo Chef

January 9, 2010 - XETV, The CW Channel 6 - Restaurant Week Featured Chef

January 3, 2010 - KUSI, Channel 9 - Restaurant Week Featured Demo Chef

Decemeber 5, 2009 - XETV, The CW Channel 6 - “Head to Toe Women’s Expo” Featured Event Chef

December 5, 2009 - KUSI, Channel 9 - “Head to Toe Women’s Expo” Featured Event Chef

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