One of the absolute best deals in San Diego recently? A $12 ribeye from one of the better chefs in the city. A $10 pasta dish he made for a wedding. Jeff Rossman was one of the first local chefs to cook modern farm to table with his restaurant, Terra, which he opened in 1998 with his dad who had run a restaurant in Mission Valley called Pam Pam.
Last year, he started getting so much catering business that he converted his restaurant in College Area to a catering hub. The secret about catering? When you order steak or a pasta or some elaborate farm to table dish for your big life event, the caterer cooks an “overrun”—15-20 percent more food than they think will be needed based on the amount of guests…