In November 2003, Region opened its doors under the guidance of its owners, Chef Michael Stebner and Sous Chef Allyson Colwell, both formerly of the Nine-Ten restaurant in La Jolla. The overriding philosophy at Region is all about enjoying food in its original, pure and delicious simplicity. Chef Stebner's style of cuisine, based on preparing local produce and fresh ingredients using simple techniques, has earned him recognition in the culinary field, and placed him among San Diego’s top chefs. Region continues to garner awards and accolades from local and national media for its devotion to farm fresh cuisine, and commitment to preparing impeccably crafted, palate-pleasing dishes in the urban-chic atmosphere of this welcoming neighborhood restaurant. Region’s chef/owners Michael Stebner and Allyson Colwell are passionate about the need to preserve local farmland and educate the public about the importance of strengthening our local food systems. By teaching the next generation about gardening and the preparation of food from local sources, their participation in the Morse High School Terra Nova garden project brings together all of these goals. Located at 3671 Fifth Avenue in Hillcrest Region can also be visited at www.regionrestaurant.com. For more information about Region and its owners, Chef Michael Stebner and Sous Chef Allyson Colwell, please contact Nancy Casey at 619-280-5544 or nancyc@n2velocity.com. Michael Stebner is the Chef/Owner of the award-winning San Diego restaurant known as Region, which opened in November 2003. The overriding philosophy at Region is all about enjoying food in its original, pure and delicious simplicity. Stebner's style of cuisine, based on preparing local produce and fresh ingredients using simple techniques, has earned him recognition in the culinary field, and placed him among San Diego’s top chefs. Twice Stebner has been invited to the renowned James Beard House in New York. From Gourmet magazine, Region was awarded recognition for “Where to Eat Right Now in 30 American Cities.” San Diego Magazine named it “Best New Restaurant” for 2004. In 2004, San Diego Home & Garden magazine selected Region “Best New Restaurant,” bestowing its prestigious “Silver Fork Award” at that time, awarding it again in 2005. Prior to opening Region, Michael Stebner spearheaded the redevelopment of a restaurant space tucked inside the venerable Colonial Inn in La Jolla. The new restaurant emerged in 2001 as Nine-Ten, named after the location's numeric address on Prospect Street. Under Stebner's direction, Nine-Ten received numerous accolades and awards, including a Wine Spectator "Award of Excellence" and a coveted Los Angeles Times review, which dubbed it "one of the year's most exciting discoveries." It was also awarded "Best New Restaurant" for 2002 by the San Diego Reader. Stebner gained experience while working for four years as Chef de Cuisine for the world-class Azzura Point at the Loews Coronado Bay Resort. Prior to that, he worked as a Sous Chef at Caesar's Palace in Las Vegas under acclaimed Chef and mentor James Boyce. Stebner also trained in the award-winning kitchens of the French Laundry in Yountville, California, as well as at Lavande in the Loews Santa Monica Beach Hotel, where he fine-tuned his culinary skills and expanded his repertoire in the process. He began his professional career at the Phoenician in Scottsdale, Arizona working under Chef Alex Stratta. At Region, Chef Stebner strives to bring out the true and fullest flavor of each individual preparation, whether vegetable, fruit, meat, or fish. His cuisine is characterized by purity and simplicity that is not reliant on heavy sauces to cover up or compromise the flavors. His devotion to farm fresh cuisine, and his commitment to the best foods grown close to home, consistently results in careful attention to the finest ingredients and impeccably crafted, palate-pleasing dishes. Michael Stebner lives in the Talmadge area of San Diego with his wife, son and daughter. When not cooking, he enjoys woodworking, making model cars, and golf. Allyson Colwell is the Sous Chef-Owner of the award-winning San Diego restaurant known as Region, which opened in November 2003. The overriding philosophy at Region is all about enjoying food in its original, pure and delicious simplicity. Menus are determined daily according to what is freshest that day at local farmers’ markets. As “chief forager,” Colwell is responsible for finding the best produce available and developing relationships with such top suppliers as Chino Farms, Crow’s Pass, and Milpa Organica. With more than 10 years experience, Colwell began her cooking career in Cincinnati, where she mastered the basics. From 1999—2001 she worked with Michael Stebner at Loew’s Coronado resort in the Azzura Point restaurant, where she was in charge of ordering produce and managing farmers/suppliers. In 2001, Colwell followed Stebner to La Jolla’s Nine-Ten restaurant where she became Sous Chef and continued to build relationships with local farmers to assure the finest freshest produce in every meal she cooked. Colwell was invited to cook at the renowned James Beard House in New York in 2003. At Region, Colwell is devoted to farm fresh cuisine. Her commitment to finding and working with the best foods grown close to home consistently results in careful attention to the finest ingredients and impeccably crafted, palate-pleasing dishes. Colwell lives in Del Mar with her dog Zoe. When not cooking or foraging, she enjoys hiking, beach walks and indulging her photography hobby. Welcome to the first issue of the Region newsletter, the first in a series of monthly letters from our house to yours. Download Region Digest No.1 (Pdf. format, 928kb) Download Region Digest No.1.2 (Pdf. format, 790kb) best green coffee supplements . essay help uk             © 2005 by Region Restaurant 3671 5th Avenue  •  San Diego, CA 92103 website design by infinitude.net