Christian Page

Christian Page of Daily Dose Preview Menu

Tasting Menu $45 /cocktails $12 corkage $20

Lunch and Dinner seatings 1- 8 pm

Bread, Butter, and Jelly baguette, pasture butter, fruit preserves, pork rillettes
Fired Up Mussels Wood oven roasted Carlsbad mussels, grilled ciabatta, compound butter
What’re you? Chicken? fried chicken thigh, pardon peppers, housemade tasso ham gravy, local honey
chicken leg cassoulet, fresh beans, pistou
Grass-fed Hash| Coffee-cacao flavored Dey’s corned brisket hash, poached egg, baby spinach and paprika oil
French Tickler| Brioche French toast, honey & sour cream ice cream, candied pistachio cookie, raspberry syrup

Bar Bites

Sonoma-eatballs| SoCal lamb meatballs, goat cheese mornay, purple cabbage, paprika oil, fried rosemary
Carlsbad Three-way| Carlsbad Oysters, cucumber granita, fresh cayenne
Once you go grassfed… you never go back.| Wood grilled Deydey’s grass fed beef chuck, Cypress Grove Midnight Moon, house ketchup, garlic aioli, pickles

About Daily Dose

The Daily Dose is a farm-to-table café located in the Historic Downtown Artist District serving artisan coffee and foodstuffs.  Our mission is to provide our guests with an exceptional gastronomic experience rooted in thoughtfully sourced ingredients and jovial hospitality.  Our espresso is made from a special Intelligentsia blend pulled from Synesso machines.  Our nutritious and natural cuisine is sourced from a farm-to-table supply chain, built on small, local producers in California’s slow food community.  Building on these slow food values, virtually all of the Dose’s menu items, including condiments, are made in house.  Our cuisine is rooted in the locavore food philosophy, is as sustainable as possible, and distinct to Southern California.

Adjacent to the lofts which now occupy the historic National Biscuit Company (NaBisCo) building and tucked away from the cars and noise of the street; the Daily Dose coffee house is located down an alley where the train tracks used to bring provisions to the National Biscuit Company.    The elegantly curved alley is paved with red brick and flanked by red brick walls covered with jasmine, flowering vines, and ivy.  In a neighborhood populated by artists, entrepreneurs, and front-running Angelinos, the atmosphere here embodies the idea of a salon.  This inspiring alley serves as a gathering place for intellectual, social, political, and cultural leaders to interact for purposes of both pleasure and education.

We invite you to come experience our endearing hospitality, exceptional coffee, and distinctive menu. Whether you take it to go or enjoy it in our garden, we hope to see you early and often!

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Those who prefer to eat locally grown/produced food sometimes call themselves locavores or localvores. Local food (also regional food or food patriotism) or the local food movement is a “collaborative effort to build more locally based, self-reliant food economies – one in which sustainable food production, processing, distribution, and consumption is integrated to enhance the economic, environmental and social health of a particular place” and is considered to be a part of the broader sustainability movement. It is part of the concept of local purchasing and local economies, a preference to buy locally produced goods and services.

A salon is a gathering of intellectual, social, political, and cultural elites under the roof of an inspiring hostess or host, partly to amuse one another and partly to refine their taste and increase their knowledge through conversation. These gatherings often consciously following Horace’s definition of the aims of poetry, “either to please or to educate” (“aut delectare aut prodesse est”). The salons, commonly associated with French literary and philosophical salons of the 17th century and 18th century, were carried on until quite recently in urban settings among like-minded people of a ‘set’: many 20th-century salons could be instanced.

Biography

Christian Page, Food & Beverage Director, Chief Apple Picker

Born in Detroit, Michigan and raised in Stamford, Connecticut, Christian has always been fascinated with food and cooking.  While in a nice, typical New England suburban neighborhood he childhood home was often referred to by friends as ‘the farm’.  It was there were he got his early inspiration and intuition into the importance of fresh, thoughtfully prepared foods, and how the quality of the experience of a meal could be traced back to the origins of the food.  This was easy to see at a house whose bounty included patches of blueberries, raspberries, and asparagus, wild blackberries and strawberries, egg laying hens, multiple vegetable gardens, apple trees, bee hives, and at times, even a potato patch.

Consumed with the passion for food that this lifestyle instilled in him, he began his career in hospitality at 13 working in local restaurants.  After enrolling in college, he would return in the summers to run the dining services at private clubs in Fairfield County.  Upon graduation, he knew he wanted more than anything just to be in New York, the dining mecca of the U.S.  Where he has cooked in many of New York City’s finest restaurants including The Harrison, Savoy, and Daniel.

Christian founded Knives & Fire, an NYC-based catering and event planning business that was focused on locally sourced, sustainably produced cuisine.  He operated Knives & Fire to much success for five years, working with organizations such as Farm2Chef (now Basis Foods) Slow Foods USA, and Heritage Foods.  During this time Christian also was on the opening teams for Braeburn Restaurant and Birch Coffee, two NYC-based restaurants that embody his food philosophies.

At the Daily Dose, Christian will bring together his experience in developing a locally sourced supply chain, his love of artisanal foods, and his knowledge gained from a career pursuing, preparing and promoting sustainable foods to help create a timely concept.  The concept will not only provide a distinct value because of its high quality, high value offerings, but the business will also be used to educate customers on the movement.

Christian holds an MBA in Entrepreneurship from USC’s  Marshall School of Business; a BA in Businesss and Logistics from the University of Maryland; a Grand Diplome du Cuisine from the French Culinary Institute; and a certificate in Restaurant Management from Cornell University.

Christian’s comprehensive education and diverse experiences with food have all contributed to his driving inner belief that:

The care one puts into cultivating ingredients is as important as the care that one puts into preparing them. The knowledge required to thoughtfully prepare ingredients is as important as the knowledge required to holistically appreciate them.  Having these elements in harmony is essential to the quality and enjoyment of the end product.