Two San Diego chefs are featured in the March 2010 issue of Food & Wine magazine. On page 45, Thai maven and owner of Saffron, Su-Mei Yu, shares recipes from her newest cookbook, The Elements of Life.
Then on page 54, longtime San Diego chef Deborah Schneider (she opened JSix and headed the La Jolla Hilton at Torrey Pines before that) appears with her take on Mexican food. Schneider’s newest book, Amor y Tacos is due out in a few months. And anyone traveling to Newport Beach might find her at her recently opened Sol Cocina where she is a partner and executive chef.