San Diego, CA, October 5, 2010 — Drama, exotic spices and the tension of competition will electrify the air above the Saffron restaurants on India Street from 6 p.m. to 8 p.m. on Monday, October 18, when two of San Diego’s hottest chefs square off against Thai cuisine expert Su-Mei Yu in a sizzling culinary Throwdown to create the most sensational Pad Thai noodles in San Diego.  The event inaugurates five days and nights of celebrations of the beloved restaurants’ 25th Anniversary.  Proceeds from the $3 per person ticket sales as well as 10% of Saffron’s proceeds that evening will support this year’s Fruit of the Soul beneficiaries The Monarch School, SEZIO, Olivewood Gardens and A Reason To Survive.

The media is invited to participate in the piquant playoff when chef, restaurateur and internationally recognized cookbook author Su-Mei Yu pits her noodle knowledge against the creative talents of Chef Ricardo Heredia of the ever-innovative Alchemy in South Park, and Chef Craig Jimenez of the new, much talked-about Craft & Commerce in Little Italy.  Heredia began cooking at the age of 9, and by 23 was honing his skills in noted restaurants in Columbus and Dayton, Ohio.  He has worked with an international roster of chefs from countries as far-flung as Italy, France and significantly – Thailand.  Jimenez, a graduate of San Diego’s Art Institute culinary programs, prides himself on serving inventive dishes he calls “straightforward, hand-crafted American food.”  Between them, the two chefs sound capable of putting spins on Pad Thai powerful enough make the Celebrity Judges’ heads spin.  The panel will include Ruben Galvan of San Diego 6 The CW, Keli Dailey of The San Diego Union-Tribune and Caron Golden of San Diego Magazine.  As Su-Mei Yu, Heredia and Jimenez acknowledge, creating a memorably one-of-a-kind Pad Thai will take talent and dedication.

Specialty Produce will underwrite the Pad Thai Throwdown by providing all ingredients.  To add to the fun, each contestant will use one secret ingredient.  A large audience of Saffron regulars is expected to assemble at 6 p.m. to witness, sample and vote for the potentially revolutionary Pad Thai dishes.  At 7, the judges will evaluate each dish, and at 7:30, the winners will be announced in three categories: Judges’ Favorite, Audience Favorite and All-Around Winner.  A photo finish is possible!

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About Saffron

Owner Su-Mei Yu opened one of San Diego’s first authentic Thai restaurants, Saffron Thai Grilled Chicken, on India Street in Mission Hills 25 years ago.  Su-Mei Yu later expanded the Saffron brand with Saffron Noodles & Sate, a comfortable eatery with indoor and outdoor seating.  Located next to each other, both restaurants have become San Diego favorites featuring traditional Thai dishes made from recipes Su-Mei learned as a child in Thailand.  Saffron’s menus offer guests delicious and affordable fare prepared with Su-Mei Yu’s philosophy of “food for the mind, body and soul”.  Su-Mei Yu is an accomplished chef and cooking instructor both locally and nationally and has authored several Thai cookbooks, including Asian Grilling, Cracking the Coconut and the recently-released The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living.  She has been featured on numerous television programs including Martha Stewart, Good Morning America and The Today Show as well as in notable publications such as Food & Wine Magazine, Los Angeles Times, Chicago Tribune and The New York Times.  More information about Saffron and Su-Mei Yu can be found at the Saffron website.

Saffron Noodles & Sate

3737 India Street

San Diego, CA 92103

619-574-7737

Saffron Thai Grilled Chicken

3731 India Street,

San Diego, CA 92103

619-574-0177

Trust us… we eat lunch at Saffron daily, and have seen all three chefs in action so it’ll be interesting!!!

Now in our fifth year, Fruit of the Soul has grown from a small party to a full-blown transformation of our (extra)ordinary produce warehouse to an event venue. On October 16th, mingle with over 30 of our city’s best restaurants, and local artists and musicians to support the preservation of art, music and nutritional education in San Diego. To date, Fruit of the Soul has raised more than $60,000 for local nonprofits!

JOIN US as we plant the seeds for the children’s garden of the future at a feast for the senses. The 5th Annual Fruit of the Soul is a fusion of Arts, Rhythm and Harvest where you can “Give Back & Dance it Out.”

Tickets are $115 (VIP), $65 (GA) and $30 (late entry) and are available online (here).

Proceeds for this year’s event go to the Monarch School, A Reason To Survive (ARTS), Olivewood Gardens and Learning Center and Sezio. View the Fruit of the Soul about page for more information on these amazing organizations.

The evening will include:
Fresh produce from Specialty Produce and fine food from Kitchen 1540, Alchemy, Kensington Grill, Searsucker, Cowboy Star, JSix, Jake’s Del Mar, MIHO Gastrotruck, Waters Fine Catering and many more will be available from 6:30 p.m. until it’s all gone. There will be a cocktail bar sponsored by the Tractor Room, plus more cocktails, beer and wine!

There will also be a silent auction, three art trucks, including aspiring young artists from ARTS, prints, paintings & live art curated by Sezio, and performances by local musicians, including Bushwalla, Mark Boyce (G Love and Special Sauce), Miss Erika Davies and The Monarch School Steel Drum Band complete with stage and lighting from Viejas!

View the entire lineup contributors page and download the sponsor menu & donor page. Thank you and we hope to see you October 16th!

We offer more than 100 varieties of healthy, delicious organic salads, fruits, and vegetables — plus 100% post-consumer recycled PET plastic clamshells, which have a much smaller environmental impact than virgin plastic. And in 2010 alone, our organic farming will keep about 11.5 million pounds of conventional agricultural chemicals out of the environment.

Earthbound Farm’s organic promise:
•Certified organic: no synthetic pesticides or fertilizers
•All-natural ingredients and BPA-free packaging
•Unrivaled food safety from farm to fork

Earthbound Farm offers 100+ varieties of certified organic salad greens, fruits, and vegetables.

These beautiful organic whole-leaf lettuces are pre-washed and trimmed, then packed in our protective clamshell. Crunchy, colorful and ready-to-use, they’re the perfect organic option for salads, wraps, sandwiches, and more.

Featured Products:
Heirloom Lettuce Leaves & Butter Lettuce

Our 2-pound container is a self-shipper, just the right size for storage in the walk-in — and no corrugate carton to deal with!

•The clear, rigid container protects the quality of these delicate leaves and makes it easy to identify product visually.
•Now made from post-consumer recycled PET, the best eco-friendly choice: PCR plastic makes less than 20% the environmental impact of virgin plastic in terms of energy, greenhouse gas emissions, water, and solid waste.

From “The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet” by Myra Goodman (Workman Publishing, 2010). Photo by Patrick Tregenza.

Heirloom Lettuce Salad
with Strawberries, Walnuts, Goat Cheese, and Walnut Balsamic Vinaigrette
Serves 4

Sweet-tart and succulent, strawberries are a true joy of spring and summer. This light and delicious salad uses whole heirloom lettuce leaves as a beautiful and flavorful base for the delightful blending of sweet strawberries, creamy goat cheese, and toasted walnuts. The flavors are melded perfectly by a quick-to-make balsamic vinaigrette that features toasted walnut oil.

1 pint fresh strawberries, rinsed, dried, and hulled
Walnut Balsamic Vinaigrette
7 ounces heirloom lettuce leaves, left whole, or 5 ounces mixed baby greens, rinsed and dried if not prewashed
1/2 cup walnut pieces, toasted
1/2 cup (about 2 ounces) crumbled goat cheese

Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside.

Place all of the lettuce leaves in a large bowl and add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed.

Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.

Walnut Balsamic Vinaigrette
Makes 1/2 cup

Good-quality balsamic vinegar and walnut oil make all the difference in this dressing. If you can find a roasted walnut oil, its intensely nutty flavor will not be overpowered by the rich balsamic vinegar. This vinaigrette is also delicious with delicate baby spinach, mâche, or baby greens.

2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons toasted walnut oil
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.)