San Diego's next-gen Filipino American chefs are bringing their adobo roots to the top kitchens

Multiple-time James Beard nominee Tara Monsod comes in to talk about kitchen life and the rise of Filipino food—the fare she grew up with—in San Diego. She and host Troy Johnson run through their list of the best date spots in the city, including oysters on the only rooftop hideout in North Park (Deckman's North), a tuckaway in Mission Hills that Troy named "Restaurant of the Year" (Wolf in the Woods), a Point Loma classic laden with enough candles to conjure even the sleepiest libido (The Venetian), and other spots where food doesn't disappoint the ambiance.

As for Filipino food, it was just a matter of time. Sisig and lechon kawali would not be denied their rightful glories. San Diego has one of the strongest Filipino American communities in the US. For decades, the cuisine was represented by a few staples in National City (shout out, Tita's Kitchenette). The best adobo was in the parks, cooked by local families. The kids of those families who chose to cook for a living learned in French and Italian kitchens.

Eventually, they'd turn those skills to the dishes they grew up with. In San Diego, chefs like the late Anthony Sinsay, Craig Jimenez, Phil Esteban (White Rice) and Tara are leading the way. Follow Tara HERE.

Discover more at San Diego Magazine.

Terra chef Jeff Rossman spills secrets of the catering world and we name our favorite farm-to-table restaurants

One of the absolute best deals in San Diego recently? A $12 ribeye from one of the better chefs in the city. A $10 pasta dish he made for a wedding. Jeff Rossman was one of the first local chefs to cook modern farm to table with his restaurant, Terra. Opened it in 1998 with his dad, who had run a restaurant in Mission Valley called Pam Pam.

Last year, he started getting so much catering business that he converted his restaurant in College Area to a catering hub. The secret about catering? When you order steak or a pasta or some elaborate farm to table dish for your big life event, the caterer cooks an "overrun"—15-20 percent more food than they think will be needed based on the amount of guests.

Nothing worse than running out of food at a wedding.

Usually, the unused overrun goes to staff or is donated—both of which Rossman does. But now he's started something called "Zero Waste Gourmet," where he sells those dishes at his restaurant space the day after for some ridiculously low price. A ribeye in a bordelaise sauce with some smashed potatoes and glazed local farm carrots for less than $15 (I'm making this up now, because it always changes based on the event).

Rossman makes his food costs back as a business owner, and those in the know get a screaming deal on big-day meals.

Rossman comes into the HHH studios to talk about the ins and outs of the catering world. We also hail the magic of Sushi on a Roll, and name some of our top farm to table restaurants in the city—the ones really doing it right and working with farmers, ranchers, growers, makers. And doing it well. From Nine-Ten to Callie to Market and others.

Follow Terra American Bistro HERE. Follow Jeff HERE.

Discover more at San Diego Magazine.

At Coco Maya, try chef Phil Humphrey's skirt steak with chimichurri, his big-knuckle lobster tacos, and a damn phenomenal coconut shrimp (the '80s classic will be slandered no more).

What's your favorite soup in San Diego? The one that rearranges your DNA into a dumb, smiley emoji?

On this episode of Happy Half Hour we do a fantasy soup draft of our 12 favorites in the city—from the corn piñon soup at Wolf in the Woods to the pozole at Super Cocina and pho at Pho Hoa.

We set up shop in the Yucatan rooftop wonderland that is Coco Maya and get the story from co-owner Rob McShea, who tells us how he went from working as a door guy at Thrusters in PB to opening up his first restaurant (Miss B's Coconut Club, which is still kicking so he did OK) despite having absolutely no clue how to run one, searching out the best damn chef in New Orleans and convincing him to move to San Diego to open Louisiana Purchase, and then finally taking the big gamble in the restaurant big leagues of Little Italy.

And, we drink copious amounts of Bebemos. It's "Bebemos Golden Hour" with co-owner and lifelong San Diegan Preston Caffrey—our citywide search for the best dishes to pair with the tequila of San Diego. Follow Coco Maya HERE.

Please listen responsibly.

Discover more at San Diego Magazine.