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Features May 2007: Volume 4, Number 2
   

Puck for the Peckfish

 
     

UC San Diego’s theatre district now has its own restaurant. In August, Wolfgang Puck opened “Jai” next to the La Jolla Playhouse’s Mandell Weiss Forum. Yoshinori Kojima, executive chef for Jai and former executive chef at Puck’s Red 7 in Los Angeles, offers a world-class dining experience by fusing rich Asian traditions and flavors with contemporary culinary trends. Working closely with Puck, Kojima has created a diverse menu with dishes ranging from miso-sake broiled butterfish to crispy Cantonese duck.

 

Jai (pronounced “Jay”), whose name draws both on the Thai word for “heart” and references the Chinese good-luck dish, is a part of Wolfgang Puck Catering. In addition to a full dining experience, there is a grab-and-go menu ­featuring paninis, sandwiches, salads, pastries and more at the WP Cafe located adjacent to Jai.

 

“We are excited to offer San Diegans the opportunity to enjoy fresh Asian cuisine along with the performing arts,” Puck noted at the opening.

 

Broadway-bound musicals and a Wolfgang Puck meal—just two more good reasons to visit campus again.

Contributors to Making Waves: Kim Edwards, Tiffany Fox, Raymond Hardie, Pat JaCoby, Annie Reisewitz

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