It’s always fun for us to see clients getting attention from the press, especially when it steps outside their typical audience. With that in mind, we can’t help but share this little snippet on Societe Brewing Company’s tasting room decor, featured this month in Riviera Magazine’s Design Hot List.
Words & images are the most basic tools we use at MoSpo, so we’re always on the lookout for interesting examples that could inspire our work. The latest such inspiration, The Lexicon of Sustainability, is a series of photo collage pieces that attempt to decipher slow food terms that are becoming more and more common in the media.
The project came out of the minds of Douglas Gayeton and Laura Howard-Gayeton, who traveled all over the country creating images and gathering the input of food & sustainability experts (read, Joe Salatin, Alice Waters). Lucky for San Diegans, the project founders chose Slow Food Urban San Diego as curators to exhibit the images in our community.
Here are a few samples, and check the MoSpo Facebook page for news about shows in the San Diego area.
A couple months ago at Mother Sponge headquarters, we were on cloud nine when we discovered some new neighbors in the giant Frasier boiler warehouse, half a block from our doorstep – a PUBLIC MARKET!
The San Diego Public Market is coming. And unsurprisingly, people are stoked. A final tally today found close to 1,400 people backed the project on Kickstarter, raising close to $150,000!
Catt White (one of our most prominent farmers’ market managers) and her partner in crime Dale Steel (public market guru) have spent many years researching and plotting to make this happen, so this current and highly social chapter is actually somewhere in the middle of their story. Lots of hard work lies ahead, but these two couldn’t be a better fit for the job.
Check out their Kickstarter video for more info… and we’ll drop more news as things progress down here in Barrio Logan.
A new chapter in the book of MIHO opened last night. The Vetted Table held a pop-up dinner at El Take It Easy in North Park, greeting guests at the entirely re-styled entry, complete with vintage love seats and service staff looking impeccable. (photo above by MIHO)
The Vetted Table crew brought in collaborators from the weddings & special events they cater to transform EZ into a one night Vetted Table experience. Mother Sponge was honored to be asked to develop the brand for The Vetted Table – and we were stoked with the results. Take a look over here at some of our design work for MIHO’s newest brand.
Cheers to the successful launch and a bright future for The Vetted Table!
We’ve been slightly obsessed with Cebicheria Erizo for a few years now, so it was only a matter of time before a pilgrimage to Javier Plascencia’s flagship Misión 19 would materialize. And the other day, materialize it did.
Our buds at Slow Food Urban San Diego extended an invite our way for a lunch that Javier was putting together – we did not, could not, should not decline. Here are some photos from the experience…
Part of the experience at Misión 19 is walking through the gorgeous new building that houses the restaurant. This is a shot taken directly under a giant skylight and glass-flanked atrium that winds through the center of the building.
One corner of the restaurant has a private dining area on a platform, with copious amounts of sunlight streaming through skylights above. I recall zero light fixtures – this is the first LEED certified building in Tijuana.
Restaurant entrance with signage. The tagline, “cocina de autor” is an apt description – where Erizo hosts Plascencia’s ceviche studies in charcoal, Misión 19 is a refined conceptual masterpiece in marble.
The long communal table setup especially for the SFUSD board members, with MoSpo tagging along and giddy with excitement at this point.
Now, onto the food! Disclaimer: some dishes were not documented as their aroma and plating were too enticing not to dive right in.
Seared ahi with mole, chicharrones, radish, grilled shishito pepper.
Heirloom bean and Summer mushroom risotto with huitlacoche dust and epazote spume.
Mezcalero with chapulin sea salt on the rim!
Local cheeses with guava puree, candied hibiscus and honey.
Banana brulee with oatmeal ice cream, strawberries and bougavillea.
Slow Food Urban San Diego board (and MoSpo’s Sean Kelley) with Javier Plascencia atop the Via Corporativo building where Misión 19 resides. Our SFUSD buddy Chelsea Coleman took the above photo, and many others, along with great notes on the courses – check them out here.