Pechanga Chef Enters James Beard Foundation Contest

SAN DIEGO FOOD FINDS – With ingredients including locally raised beef, Cotswold pub cheese, homemade aioli, pickles and Brussels sprout sauerkraut, beef belly pastrami, San Diego-grown microgreens, fresh brioche bun, and Escondido-grown king trumpet and shitake mushrooms, one can tell Chef Jose Mendoza likes community in his food. These components make up Mendoza’s new Psycho-Deli Burger which can be found on the Lobby Bar & Grill’s menu for $16.