San Diego Chef, Brian Malarkey at Warwick's

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Award-winning San Diego Chef Brian Malarkey will be at Warwick's on Tuesday, December 4th at 7:30pm to discuss and sign his book Come Early, Stay Late. Samples will be provided. 

Thanks to Chef Brian Malarkey and his business partner James Brennan, the San Diego dining scene is being transformed. With the arrival of Searsucker and the other stellar restaurants that followed — Burlap, Gabardine, Gingham, and Herringbone — the transformation is well underway. Collectively these restaurants are known as The Fabric of Social Dining (FSD) Restaurant Group, and they embody a fresh, casual “dinner party” vibe that has quickly made them some of San Diego’s most popular, best-reviewed, and best-loved dining destinations. 

Come Early, Stay Late is really five cookbooks in one. It features the best recipes from the core menus of five of San Diego’s hottest new restaurants, along with selections of each restaurant’s most popular desserts and cocktails. Inside you’ll find recipes to fit every taste and every mood. The Searsucker section offers the restaurant’s best-loved American classics, such as Whiskey-Braised Pork with Grilled Peaches and Baconnaise. If you’re in the mood for something Asian-inspired, you’ll love the Burlap chapter (Mussels Adobo, anyone?). If it’s great Southern-inspired barbecue recipes you crave, such as a Tri-Tip Sandwich with Sautéed Mushrooms and Jalapeño Jam, then Gingham is the section for you. Great things to do with fish? Herringbone and Gabardine have the best (Lobster Risotto, Swordfish Caponata with Pickled Raisins and Tomato Fondue, and Scallops with Sautéed Corn in Frank’s Butter Sauce, to name just a few…). No matter which section you choose, you’ll be inspired to cook and share these simple and wonderfully flavorful recipes with friends and family all throughout the year.


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