GLT » Dish

dining out

Dish

Published Thursday, 27-Nov-2008 in issue 1092

Adam Shevel, Kensington, owner of The Knot Stop

Community involvement includes the Greater San Diego Business Association, Mama’s Kitchen, Maryah Foundation,

What is currently your favorite eatery or lunch spot?

Pappalecco in Little Italy for lunch and Blue Bohéme for dinner

Do you have a favorite dish from any San Diego restaurant?

Lamb from the Tractor Room, lobster mac ‘n cheese at C-Level, sushi at Harney Sushi

How often do you cook at home?

When were parachute pants and Mr. T popular again?

What is your favorite dish to prepare?

Well it is more of a drink than a dish, but it has some nutritional properties, (grin). I make an awesome Bloody Mary!

What is your favorite condiment?

Ketchup. It is the most versatile of the condiments. It can be used with breakfast, lunch or dinner; don’t like mayo on anything!

If you were any food, what food would you be and why?

I would be a gourmet burger, with a slightly spicy sauce, interesting toppings and a side of sweet potato fries. You can eat a burger anytime, anywhere. You can dress it up, keep it simple and casual, or have it with multiple options. A gourmet burger is a little more unusual and adventurous. Although it may seem like just another burger, once you bite into it there is always something unexpected!

Name three things that are always in your refrigerator/freezer:

Ice cream, bottled water, chicken

Name three people, living or dead, you’d most like to invite to a dinner party:

Jack Kerouac, Bill Clinton, Pamela Anderson (just kidding), Robin Williams