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Davin Waite

@davinwaite

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This page is the HOW & the WHY. Follow @wrenchandrodent @shootsog @theplotrestaurant to see the WHAT, @thedavinwaite to see the WHO
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🦞 Local seafood. One Cliq away. CliqMaps is gearing up for its official App Store launch—and you can get in early! 🔥 Be among the first to explore a fresh new platform bringing local markets, small businesses, and communities together. Discover your next favorite spot, follow local vendors, and shop our Fishermen’s Market CliqStore for pickup or local delivery. The app is awaiting Apple’s approval, but you can explore and shop online right now. Get in early. Help us make CliqMaps the next big thing in shopping local. 🌊 Link in our bio. 👉 https://www.cliqmaps.com/c/fmnc/store #CliqMaps #FishermensMarket #Oceanside #ShopLocal #NorthCountySanDiego
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Did you know that roughly 80% of the seafood Americans consume comes from other countries, while we export billions of pounds of seafood caught right here at home every year? This is the definition of insanity! Meanwhile, we have some of the most incredible seafood in the world swimming right off our own coastline. Meet my delicious friend, Southern California Rockfish. Rockfish aren’t just one species. There are dozens of different species found along the California coast, living around rocky reefs, kelp forests, and deep underwater structures. And guess what? They’re absolutely delicious! Rockfish have mild, sweet, delicate white meat with a firm, flaky texture. They’re incredibly versatile and can be grilled, baked, fried whole, or turned into some of the best fish tacos you’ll ever eat. They’re also fantastic in ceviche, seafood soups, and traditional Baja-style fish dishes. Want to know one of my favorite ways to eat rockfish? Fish and chips! If you haven’t tried the fish and chips at @flyingpigpubkitchen in Oceanside, you’re missing out. It’s a perfect example of how a simple, delicious seafood dish can shine when you start with great fish. So why aren’t more Americans eating locally caught rockfish? Because most people don’t even know what’s available right off our coast! Instead, we’re importing frozen fish from halfway around the world while our own commercial fishermen work hard to bring incredible fresh seafood to market. Does that make any sense to you? Want to come try some? I’m over complaining about the problem. It’s time to do something about it. We have hardworking local fishermen, incredible seafood, and some of the most talented chefs in the country right here in Southern California. It’s time to reconnect people with the food that comes from our own ocean and support the people who harvest it responsibly. Actions speak louder than words. All eyes are about to be on Oceanside, California. Be Ready. Be Hungry. Be Local.
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Celebrate the season at Pendry San Diego’s annual Chefsgiving, an evening of culinary creativity and community. Enjoy a multi-course dinner prepared by talented local San Diego chefs, featuring inspired takes on Thanksgiving favorites and paired with thoughtfully selected wines. A portion of proceeds will benefit the San Diego Food Bank. Meet the talented chefs joining us: Executive Chef & Owner, Davin Waite, @wrenchandrodent Chef & Owner, Matthew Lyons, @tributepizza Chef & Partner, Mark Schmitt, @trustrestaurantsd Co-Owners, Samantha Bird & Derek Hadden, @relicbakery Regional Chef, Travis Roe, @theplotrestaurant Chef de Cuisine, William Eick, @parkhyattaviara Executive Sous Chef, Steven Ruiz, @Lionfishsd Executive Sous Chef Dara Steinrichter, Pendry San Diego Executive Chef Brandon Sloan, Pendry San Diego Thursday, November 19 at 6:00pm. Reserve a seat through the link in bio. #PendrySanDiego
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Tremont Community Garden Update! 🌱 Live from the @theplotgardenproject on South Tremont St! Chef Davin has a little update on what’s growing, what’s coming, and how things are shaping up as we make our way into fall. Between the wild weather, some very hungry caterpillars, and a whole lot of replanting, we’ve had our hands full! But the garden is bouncing back. We’ve still got several varieties of basil, kale, chard, and lettuce to share, with celery, brussels sprouts, cauliflower + plenty more on the way. And a HUGE thank you to all of our wonderful volunteers who keep showing up on Tuesdays (3-5pm, all are welcome!) to lend a hand! We love getting our hands dirty with you, sharing what we know, learning from each other, making new friends, and enjoying a few Plot snacks along the way. This is what community gardening is all about 💚 We grow all of this for YOU, and there’s nothing we love more than seeing you stop by, pick something fresh, take it home, cook with it, and enjoy it. Or just wander through, see what’s growing, and strike up a conversation. There’s always something happening out here, and we love sharing it with you. So next time you’re in South O, take a little stroll through the garden, grab some herbs or veggies, and enjoy the fruits (and vegetables) of our labor. Just leave a little for your neighbors 😉 #gardenlife #communitygarden #oceansideca #eatwhatyougrow #cheftalk
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You know it’s going to be a fun night when @davinwaite is in the house 😎🤘🔥 A few things on deck: — local spiny lobster nigiri, yuzu beurre blanc — local yellowtail, cucumber mint relish, pickled blueberry — kanpachi, passion fruit, melon … and a little preview of what’s to come at @fishermensmarket demo tomorrow @ 11am: spiny lobster salad hand roll See you at the table!
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POV: It’s the weekend, and you’re having dinner with us 🔥 Our chefs are doing their thing behind the sushi bar, our culinary + service teams are in full swing, neon lights are on, fish are dry aging, and the mood is set. It’s cozy, eclectic, and exactly where we love to be. Our menu is a celebration of local, responsibly sourced seafood + veg, with plenty of room for creativity. Omakase changes nightly, along with our specials, while our lineup of nigiri, rolls, and longtime favorites has a little something for everyone. Whether you love seafood, plants, or a little bit of everything, we’ve got you covered. But what really makes these nights special isn’t just the food, the atmosphere, or the energy in the room. It’s you. Having you in our seats, sharing our tables, enjoying the food we love making, and bringing this place to life. This is Wrench, and we love having you here. Come on in, grab a seat, and spend the night with us. 🤘❤️ 📷: @duplawork
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QUICHE MICHELLE 🌱 — with chickpea ëgg, truffle, caramelized onions, burnt kale, and bitter greens salad. *available for brunch this weekend starting 10/17, until we run out* “Really we just wanted to do a classic quiche Loraine, with truffle of course, funny story is that the base of this recipe goes back to before we opened, we originally planned on being an all day concept and this was going to be on the breakfast menu. We don’t have a Lorraine that works here but luckily we have Michelle!! My favorite part of this dish is actually the salad, I love bitter greens and the dressing is made from the oil we used to confeit the vegetable course from our French countryside dinner a few nights ago.” ~Davin Waite @davinwaite | @mouthy_michelle | @theplotgardenproject
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Did you know that roughly 80% of the seafood Americans consume comes from other countries, while we export billions of pounds of seafood caught right here at home every year? This is the definition of insanity! Salmon, canned tuna, tilapia, Alaska pollock, catfish, swai, and cod dominate the American fish market. Why? Because that’s what we’re being given as a choice. Meanwhile, there are hundreds of other edible fish species swimming in American waters that most people have never even heard of, much less tasted. Meet my delicious friend, the California Sheephead. This incredible fish is native to Southern California and feeds heavily on crabs, sea urchins, and other shellfish. So guess what its meat tastes like? Yep. Sweet, delicate, almost crab-like. It’s absolutely delicious grilled or fried whole and makes some of the best ceviche you’ll ever eat. Want to come try some? I’m over complaining about the problem. It’s time to do something about it. We have incredible local fishermen, amazing seafood, and talented chefs right here in our own backyard. It’s time to reconnect people with the food that comes from our own ocean. Actions speak louder than words. All eyes are about to be on Oceanside, California. Be Ready. Be Hungry. Be Local.
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The incredible things growing in Oceanside Alleys ✨🌱 #ivygourd #okra #foodjustice #urbangarden
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SPOOKY SUPPER IN THE GARDEN! 🎃👻🌱 ~ Tuesday, October 27 @ 6 PM ~ Our next Garden Series dinner is coming up in a few weeks and we’re getting into the Halloween spirit! Our chefs will be firing up the outdoor kitchen, cooking over fire, and grilling up all kinds of trouble for a Halloween-inspired feast. Expect seasonal ingredients, creative dishes, a few spooky surprises, and all the playful weirdness our chefs love bringing to the table. Costumes are optional, but highly encouraged! 👻 Grab your tickets through the link in our bio.
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Did you know approximately 90–95% of commercially harvested California spiny lobster has been exported to Asia, primarily China and Hong Kong? We literally have the best lobster on the planet, but almost no local restaurants serve it. We export our best, premium seafood to Asia and allow them to sell us back shitty farmed, straight up poisonous, shrimp, tilapia, etc. I’m over complaining about it. Actions speak, louder than words. All eyes are about to be on Oceanside, CA Be ready. Be hungry. Be Local.
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A dinner that tastes like the future we’re working toward. We’re so excited to share that @allthingswaite, headed by @_jmwaite and Chef @davinwaite of @theplotrestaurant and @wrenchandrodent, will be fashioning our meal for this year’s Fall Fundraising Dinner at @coastalrootsfarm. The Waites are known across San Diego for innovative, sustainable sourcing, from using every scrap in the kitchen to growing produce in regenerative urban gardens. Chef Davin has collaborated with @NOAAfisheries and @Scripps_Ocean, and Jessica serves as president of the @BerryGoodFoodFndn. It’s a delicious match for a night built around a more equitable, sustainable San Diego. Here’s a taste of the sample menu: 🍣 Sushi bar: buffet-style selection of local fish nigiri, rolls, and veggie rolls 🎣 Tray pass: tuna prosciutto toast with burrata and balsamic, chayote poisson cru with a crispy rice cracker, and cured salmon with herb-whipped brie and plum cheong 🥬 Course one: bbq squash, quinoa, kale, and pickled onions 🐟 Course two: local fish, pasta, garden pesto, and seasonal vegetables Vegetables will be sourced as much as possible from Coastal Roots Farm, so final selections will depend on what’s available closer to the event. Fresh from the farm, served right on the farm. It doesn’t get much better than that. 📅 Thursday, October 29 🕔 5:00 - 8:00 PM 📍 Coastal Roots Farm, 441 Saxony Rd, Encinitas Space is limited. Grab your tickets at the link in our bio, and come hungry. #BusinessForGoodSD
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