Liberty Public Market brings nearly 30 local artisans and retailers to one open 25,000-square-foot-space. At the center of the market, artfully constructed permanent artisan stalls, each showcasing a unique design and layout, invite guests to mingle through a mix of ready-made foods, pantry staples and retail offerings. A community resource year- round, Liberty Public Market offers shoppers a perfect place for your sustainable holiday meal planning.
Liberty Public Market's on-site restaurant, Mess Hall, offers a nod to the building's history as the Mess Hall of the former Naval Training Center. Truly a market-to-menu concept, nearly all of the vegetables, proteins, and ingredients found within Executive Chef Tim Kolanko's cuisine are sourced directly from the market's artisans—advocating sustainability in every sense of the word. Approaching the holiday season with the same hyper-seasonal ethos that guides his kitchen year-round, Chef Kolanko has created a foodie-approved Thanksgiving feast.
In partnership with Stehly Farms Organics, Thanksgiving hosts can order their farm-fresh bird directly from the Stehly, then head to Mess Hall's website to pre-order a selection of sides dishes, stuffing and dessert, all of which will be available for pick-up together at Mess Hall inside Liberty Public Market. Besides Chef Kolanko's one-stop-Thanksgiving dinner shop, Liberty Public Market hosts a treasure trove of holiday accruements, including:
CRAFTED BAKED GOODS: The epicureans of all things sweet, the pastry chefs at Crafted Baked Goods are firing up their ovens and rolling out some serious dough to help take holiday desserts to a whole new level. Using Stehly Farms Ghost Pumpkins, Crafted hand roasts each gourd to create a traditional pumpkin pie with some major flavor. Available for order on Mess Hall's website, dessert hounds better hurry, as there is only a limited quantity this holiday season.
AE FLORAL: The florists behind AE Floral are pulling out all the stems this holiday season to create a variety of arrangements to help make your table truly shine. From pre-ordered bouquets to grab-and-go floral arrangements, wreaths, hostess gifts and more, AE Floral is determined to help make your holidays truly blossom.
GRAPE SMUGGLER: Uncork the holiday fun with some sommelier-approved pics from in-makert wine shop Grape Smuggler, where Beverage Director Greg Majors stocks a rotating selection of nearly 5,000 bottles of sparkling, white, red, sweet and fortified wine from all areas of the globe. From crowd-pleasing pinots to palate-tickling Rieslings, Greg Smuggler makes it easy to wow your dinner guests with a few bottles of newly discovered vineyard gems.
BAKER & OLIVE and VENISSIMO CHEESE: Discover global cheeses and artisan olive oils at market vendors Venissimo Cheese and Baker & Olive. Cheese wiz Gina Freize stocks a worldly array of cheeses and charcuterie delights, and for the holidays, offers hosts a selection of party platters of crowd pleasers, most popular and worldly slices of various meats, cheese and gourmet fare. Specializing in ultra premium olive oils from around the globe, the fresh selection at Baker & Olive is ripe for exploration. With casks of flavored oils and balsamic vintagers, shoppers can taste test to their hearts content, choosing between picks such EVOO's as black truffle, cilantro and roasted onion, herbs de Provence and Eureka lemon. Grab a bottle (or two) to take home to dress up your holiday meal with a splash of sophistication.
PASTA DESIGN: With three generations of pasta crafters straight from the boulevards of Barcelona, Pasta Design is a carb-lovers delight, carrying a rotating selection of house-made pastas that utilize local, seasonal ingredients. Using craft semolina and durum flours, cage free eggs and a gourmet blend of organic spices, Pasta Design churns out dry pasta by the pound, available daily for pick-up, and for Thanksgiving, will be whipping some seasonal delights to help wow your hungry dinner crowds.
FISHBONE KITCHEN: Fish monger Dan Nattrass, whose passion for delivering sustainable seafood to San Diegans runs deep, stocks a rotating selection of seasonal fins from his counter at FishBone Kitchen. For the holidays, Dan and the team are dedicated to ensuring guests have the opportunity to bring home their preferred catch, and will be rolling out a new ordering system, working with FishBone direct to source whatever seafaring foods diners require. From muscles to lobster to a fresh red snapper, FishBone provides a crash course in sustainability, all while helping to promote seafood culture in the city.
Wow your guest with this Whole Roasted Red Snapper recipe.
Cooking a whole fish looks more intimidating than it is. Roasting it is actually quite simple and it makes for an incredibly elegant holiday table presentation.
- 2 (3- to 4-pound) red snapper (substitute for whatever whole fish you like), gutted and scaled
- 3 cloves garlic, smashed
- ¼ cup extra-virgin olive oil
- ½ cup finely chopped mixed herbs (thyme, oregano, parsley, etc.)
- 8 lemon slices
Preheat oven to 400°.
- Mix herbs, garlic and olive oil in a container big enough to hold both fish. Season mixture with plenty of coarse salt. Rub the herb mixture over both fish, and be sure to get plenty into the cavities near the jaw, eyes and mouth. Place the fish in the container. Add 4 lemon slices to the top of each fish. Cover container tightly and refrigerate for at least 1 hour (can be done up to 6 hours before cooking).
- Carefully transfer fish to a large baking sheet. You don't need to oil the baking dish because you want the skin to stick to the pan, which makes it easier to filet. Bake for 30–35 minutes.
- Remove from oven and serve with additional lemon wedges and plenty of napkins.