Balboa Bay Resort OktoberFestival

Balboa Bay Resort OktoberFestival

Balboa Bay Resort OktoberFestival

Saturday, September 27th, 2-5pm on the lawn

Cold Beer, Hearty Fare, Live Music, Plenty of Fun…and More Beer!

For those of you who can’t make it to Germany for Oktoberfest this year, you can celebrate with the Balboa Bay Resort at their first annual OktoberFestival – an incredible celebration that officially launches the Oktoberfest season!

It’s a new, modern take on Oktoberfest, offering beers from around the world, modern and creative Bavarian delights, and live music all afternoon.

Savor Bavarian food, cold beer, music, and more beer! The resort will be featuring seasonal beers from around the world and about 15 different beers to sample and drink. Mix and mingle with other partygoers as you enjoy live music and partake in several drinking games. Oktoberfest doesn’t get much better than this. Take home our Souvenir Beer Tasting Stein to commemorate the occasion.

OktoberFestival

10-15 beers on draft from around the world
6-8 food stations of traditional and modern Bavarian food
5-person polka band
Drinking party games
$55 per person, inclusive.

For more information visit here:

BUY TICKETS

Recipe for California Fish Tacos

California Fish Tacos

California Fish Taco with Cabbage and Red Pepper Slaw (Recipe and Photo by Maria Desiderata Montana)

California Olive Ranch

Grilling on the West Coast: Q&A with Food Blogger Maria Desiderata Montana

Blogger and food writer Maria Desiderata Montana of San Diego Food Finds, chatted with California Olive Ranch about her love for cooking and grilling.

COR: What’s your mission behind your blog and your cookbook series?

MDM: As an experienced journalist, I created my San Diego Food Finds website to serve as a comprehensive, dining-related resource to both residents and visitors.  It includes an insider’s look at all of the best culinary offerings, highlighted by my professional food photography to help readers visualize the food served at the dining destinations of my choice.  I also include a regularly updated calendar of events, recipes, chef interviews and much more. My first book, the ‘Food Lovers’ Guide to San Diego’, is a perfect extension to my website, and serves as an excellent reference to everything in San Diego. My second book, the ‘San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City’ is really the icing on the cake!

COR: Tell me a little about your recipe? How’d you come up with the concept?

MDM: As an experienced cook, I wanted to provide readers with an example of a tasty dish that is not only simple and easy to prepare, but also remains healthy and light.  Most of my recipe concepts are born from a deeply traditional Italian upbringing, where my mother was truly passionate about utilizing all of the fresh ingredients available in our backyard garden.

COR: What’s the best aspect of grilling in Southern California? Any special rubs? Olive-oil based marinades?

MDM: Although I was born and raised in the Northwest, I’ve spent the past 20 years in sunny San Diego.  Surprisingly, the grilling techniques are much the same.  Most of my rubs are limited to what is seasonal in my garden, taking full advantage of fresh herbs and spices.  My favorite marinades frequently contain a few sprigs of rosemary that grows wild everywhere in southern California, including my backyard. The aroma is unmistakable, and works for veggies, fish and meats.

COR: What was the first recipe you ever cooked on the grill?

MDM: Where I grew up, salmon and trout were the most common catch of the day.  As a child, I would eagerly wait by the smoking grill, knowing a tender fish was only minutes away.  It was especially common during the warm summer months by the lake.

COR: Do you have any notable grilling disasters?

MDM: My first attempt to grill a halibut steak without the proper mesh screen.  Once the fish was nearly ready, I had flaky chunks dropping everywhere in the grill, as I frantically tried to scrape-up the filet with a spatula.

COR: What do you love the most about grilling—the flavor, the tradition?

MDM: Grilling provides such a wonderful, smoky flavor to everything.  It seems to beckon the fond memories of childhood.  Indeed, there is something special about a tradition that spans thousands of years, defying modern technology.

COR: How do you think olive oil enhances grilled recipes?

MDM: If you use the RIGHT olive oil, it adds that unmistakable flavor and texture to the food, penetrating your senses unlike any other ingredient.  Common oils will only make the food taste oily.

COR: What’s the craziest thing you ever cooked on a grill?

MDM: Octopus.  My first attempt resulted in a very chewy dish, but then I learned the art of marinating (from my chef friends), which makes a world of difference.

COR: What’s the most iconic grilling recipe in Southern California?

MDM: Definitely a grilled fish taco topped with a creamy coleslaw of some sort. However, I have been known to opt for a grass-fed beef burger on many occasions.

COR: Any special grilling tips?

MDM: Know when your recipe calls for slower, indirect heat versus the more traditional direct searing.  Each technique is important, but a disaster when used incorrectly.

Recipe and photo by Maria Desiderata Montana, publisher of the award-winning food blog San Diego Food Finds and author of Food Lovers’ Guide to San Diego, the San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City and The Inn at Rancho Santa Fe Cookbook.

California Fish Tacos with Cabbage and Red Pepper Slaw

Ingredients

  • 4 cups shredded green cabbage
  • 2 red bell peppers, seeded and julienned
  • 4 tablespoons California Olive Ranch Miller’s Blend Extra-Virgin Olive Oil, plus extra for coating the grill
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste
  • 4-6 ounce Alaskan White Cod fillets
  • 8 corn tortillas

Directions

Step 1: In a large bowl combine cabbage and peppers. Add olive oil, vinegar, lemon juice, oregano and salt and pepper. Lightly toss and set aside.

Step 2: Preheat grill or stovetop grill pan to medium-high heat and brush grill rack with olive oil. Grill fish until cooked through, about 4-5 minutes on each side, more or less, depending on thickness. Remove fillets from grill and cut into small sections. (Each 6-ounce fillet will make 2 tacos)

Step 3: Place corn tortilla on a plate and fill with a spoon of the green cabbage and red pepper slaw. Top with fish. Repeat with remaining ingredients. Serve immediately.

Yeild:
 Serves 4
Level: Easy

Julian Apple Days Festival

Julian Apple Days FestivalOct. 4 & 5, 2014

A special weekend full of fun for the whole Family!

As part of the Julian Apple Days Celebration, a two-day Apple Days Festival will be held October 4th and 5th at Menghini Winery featuring apple displays, music and dancing, an antique tractor display, children’s games and activities, gold panning demonstrations, a beer and wine garden, food and merchandise vendors, contests, and, of course, apple pie. The event runs from 10:00 a.m. to 5:00 p.m., both Saturday and Sunday. The admission is $5 for adults with children 12 and under free of charge.

In 1907, Julian apples won the prestigious Wilder Medal, the highest award given by the American Pomological Society. Hard-working ranchers wanted to celebrate, town leaders wanted to interest outsiders in Julian’s future so preparations got underway for a great event, a harvest home, a fall festival undefined and they called it Apple Day. On October 9, 1909, colorful displays of various varieties of apples were set up in Town Hall, there was an all-night dance, free food, some speeches and a baseball game with Ramona. There was foot racing, rooster-pulling on horseback, and fancy riding tricks by individual horsemen. Newspaper accounts estimated the crowd from 200 to 2,000. Subsequent annual celebrations would attract upwards of 45,000 people.

*Courtesy information

Whisknladle Announces New Chef

Whisknladle Hospitality announces the addition of notable chef Jason Hotchkiss, most recently of the famed Bottega Louie in Downtown Los Angeles. As Corporate Chef, Hotchkiss will be instrumental in overseeing kitchen operations at Whisknladle, all three Prepkitchen locations and the new Catania – slated to open in La Jolla in early 2015.

Whisknladle

(Courtesy photo)

Hotchkiss comes to Whisknladle Hospitality with more than 30 years of industry experience, including 17 years as executive chef. During his four years at the head of the Bottega Louie kitchen, the restaurant garnered accolades in numerous publications including Top 10 New Restaurants by Los Angeles Magazine and L.A.’s Best Restaurants by Angeleno Magazine. His culinary expertise has also gained him personal recognition in Gourmet Magazine in addition to affording him the opportunity to cook at the Epicurean School of Culinary Arts in Los Angeles. Prior to guiding the culinary team at Bottega Louie, Hotchkiss worked at such formerly highly-acclaimed restaurants as San Francisco’s L’Entrecote de Paris and Café Kati. whisknladle

*Courtesy information

Friends Day Lunch at Jsix

lunch

(Courtesy photo)

Having friends does have its benefits! Starting September 3rd, guests can grab a friend or co-worker and head to Jsix for their new Wednesday Friends-Day lunch. Every Wednesday from 11:30am-3pm, guests can bring in a friend and their lunch is on Jsix. How does it work? One simply goes to Jsix’s Facebook page and snags the “Wednesday Friends-Day” password. Once at Jsix, the guest must mention the password to their server and Jsix will pick up the tab of one entrée. Select from entrées including the Grilled Skirt Steak Salad with quinoa, grilled red onion, arugula and jumbo asparagus, the Italian Sliced Meat Sandwich with spicy coppa, lomo and salami on crusty bread or the classic Jsix Burger.

*The Fine Print: Good for a table of 4 or fewer. Purchase any lunch entrée, get one complimentary lunch entrée of equal or lesser value. Must mention Facebook password to server to get deal. Wednesday lunches only.

Italian Grilled Amaretto Peaches

Italian Grilled Amaretto Peaches

Recipe and photo by Maria Desiderata Montana

I have a peach tree in my backyard and I can’t wait until the fruit ripens. From plain old, fresh peaches to peach pie to peach cobbler to peach preserves, I can’t seem to get enough. This simple recipe of peaches grilled with butter is one of my favorites. It doesn’t get any easier or more delicious than this!

Grilled Amaretto Peaches

Serves 4

  • 1 pint heavy whipping cream
  • ½ cup confectioner’s sugar
  • 1 teaspoon amaretto flavoring
  • 4 ripe peaches, pitted and halved
  • 2 tablespoons butter, melted
  • Grated nutmeg, to taste
  • 1 tablespoon cinnamon
  • 4 teaspoons brown sugar

In a mixing bowl, combine cream, sugar and amaretto flavoring; whip until stiff peaks form. Refrigerate mixture. Heat grill to high. Brush peaches with butter and grill until slightly soft and just cooked through. Sprinkle peaches with some of the nutmeg, cinnamon and brown sugar. Top peaches with a dollop of whipped cream.

RA Sushi Summer Cocktails

A Trio of Refreshing Libations Inspired by the Season’s Freshest Ingredients

(Courtesy photo)

(Courtesy photo)

Long, lazy summer days are the perfect time to kick back and enjoy a thirst-quenching, ice-cold cocktail. For a limited time, RA Sushi is serving up three new drinks that feature the fresh, vibrant flavors of the season. The Peach Basil Sour, Cinna-Punch, and Rising Moon are available at the downtown San Diego location from now until Sept. 30 for only $8 each.

Pucker up and get ready for the Peach Basil Sour. Bacardi Peach Red, St. Germain Elderflower Liqueur, lemon sour and fresh basil are combined for the perfect balance of sweet and tart. For a drink that packs a wallop, try the Cinna-Punch. Fireball Cinnamon Whisky is shaken with sweet blackberries, organic agave syrup, cranberry juice and fresh squeezed lime juice. A howling good summertime refresher, the Rising Moon is shaken with Grey Goose Le Melon, Domaine de Canton ginger liqueur, St. Germain Elderflower Liqueur, housemade lemon sour and orange bitters, served straight up with a melon ball garnish.

The new summer cocktails are available at RA Sushi San Diego, located at 474 Broadway San Diego, CA 92101. For more information, visit www.facebook.com/RAsushi.

About RA Sushi

A “RA”ckin’ vibe, popular music, and distinctive Japanese fusion cuisine sets RA Sushi Bar Restaurant apart from a typical sushi joint. RA opened its first location in Scottsdale, Ariz. in 1997 and has since expanded to include 26 locations throughout the United States. Consistently awarded for its fresh sushi, creative cocktails, killer happy hour, and musically inspired nightlife, at RA good food and good times go hand-in-hand.

RA Sushi in San Diego is located downtown at 474 Broadway, just outside San Diego’s famous Gaslamp Quarter. Lunch is served seven days a week from 11 a.m. to 3 p.m. Dinner is served from 3 to 11 p.m. and the bar remains open until 1 a.m. or later daily. Happy Hour specials are offered Monday through Saturday from 3 to 7 p.m., Monday through Thursday from 10 p.m. to midnight and Sundays from 8 to 11 p.m. Reservations are available through OpenTable at rasushi.com/san-diego. For more information, please call 619-321-0021.

RA has 26 locations across the country. Enjoy RA Sushi in Arizona (Ahwatukee, Mesa, North Scottsdale, South Scottsdale, Tempe and Tucson); California (Chino Hills, Corona, Huntington Beach, San Diego, Torrance and Tustin); Florida (Orlando, Palm Beach Gardens, Pembroke Pines and South Miami); Georgia (Atlanta); Illinois (Chicago, Glenview and Lombard); Kansas (Leawood); Maryland (Baltimore); Nevada (Las Vegas); and Texas (two Houston locations and Plano). Look for RA on Facebook, Twitter, Pinterest and Instagram and check in at RA Sushi on Foursquare. For more information visit RA online at www.RAsushi.com.

*Courtesy information

Harbor Fest Chula Vista

Harbor Fest Chula VistaThis year’s Annual HarborFest offers everything you could possibly want at a FREE, family-friendly celebration, taking place on Saturday, August 16th, 2014 from 11 a.m. to 8 p.m. in beautiful Bayside Park at the Chula Vista Marina.

Free to the public, this year’s waterfront festival will feature four performance stages, engaging educational exhibits with interactive programs offered by the Living Coast Discovery Center, historic seafaring vessels, exciting water activities, fishing, unique automobiles and wooden boats, beautiful art displays, an awesome Youth Zone, a Sustainable Seafood Fest, and Baja Wine & Spirits Garden.

Start your adventure by browsing the beautiful boats lining the shores, and meandering past exotic cars. After your mellow stroll, get ready to dive deep into some exciting harbor and water activities! Swim on out and test your balance with some Paddle Boarding, sightsee through the bay while kayaking, put on the “gone fishing” sign and reel em’ in with the kiddos, or even jump on the Amphibious Seal bus tour of the bay to enjoy the harbor from a different vantage point.

(Courtesy photo)

(Courtesy photo)

At 1:00 p.m. head over to the Seafood Fest and Baja Wine & Spirits tasting. There you will sip and savor sustainability, while you try mouthwatering Baja wines, craft spirits, craft beers, and succulent specialties featuring  lobster, shrimp, crab, mussels, and many other seafood delicacies. You can indulge in this seafood deliciousness for only $25 if you buy your tickets in advance and $30 on the day of the festival.

Gain knowledge and insight, by watching SeafoodFest Chair Flor Franco, Chef Bernard Guillas and other top chefs from regional and local restaurants prepare their signature dishes during informative demonstrations. And for young chefs in your family, don’t miss the Junior Chef Competition hosted by Aquatica’s Chef Axel.

Become a wine connoisseur as you sample unique and flavorful Baja Wines, or if you are feeling a little more adventurous enjoy one-of-a-kind craft spirits. Beer lovers can head over to the Craft Beer Garden featuring San Diego’s finest brews. If you are only thirsty be sure to buy your Baja wine and craft spirits tasting tickets which comes with 10 tastings for only $20 in advance and $25 day of. HarborFest is sure to keep you hydrated in the warm summer sun with all of these delicious beverage options.

Bring your dancing shoes and boogie to the sounds of some of San Diego’s favorite bands on one of FOUR entertainment stages. You can expect to see Agua Dulce, Sure Fire Soul Ensemble, Calphonics, Todo Mundo, and many more!

The entire family will have a blast. The Youth Zone, sponsored by SeaWorld Aquatica, Community Stage, and kiddie activities will keep the entire family entertained all day long. There will be interactive inflatable zone, arts and crafts exhibits, fishing off the pier, BMX riders and music for the kids. In addition, kids can explore the seaside ecosystem with educational exhibits from the Living Coast Discovery Center. Learn about exotic reptiles and different sea creatures by getting up close and personal in the reptile exhibit.

For more information, please visit www.cvharborfest.com.

*Courtesy information

Mira Mesa Festival of Beers

Mira Mesa Festival of BeersOver 40 craft beers to sample!

VIP tickets get up to 12, 4 ounce tasters.
GA tickets get up to 10, 4 ounce tasters.

Live music on the
San Diego CityBeat stage all afternoon

PLUS food booths, vendor booths and more…

2014

Mira Mesa Festival of Beers tickets are on sale now!

BUY TICKETS

ICESKIMO Summer POP-UP

IceskimoICESKIMO Summer POP-UP offers “Cookie Monster”

Iceskimo plans to transition their shaved snow frozen treats from a pop-up to a storefront, possibly by mid-september. Founder Robert Yang is building out the first shop in a soon-to-be redeveloped Convoy Street plaza, where his 540-square-foot corner space will be one of the first to open. Yang makes his flavored ice in small batches from scratch without pre-made mixes, powders or syrups. Flavors, including Cookie Monster, Green Tea and Fresh Strawberry can be further enhanced by tasty fixings from a toppings bar.

Written by Maria Desiderata Montana

Food Lovers' Guide To San Diego

The Food Lovers’ Guide to San Diego by Maria Desiderata Montana was reprinted in 2014 and highlights the best restaurants, markets & local culinary offerings.

The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings.

Engagingly written by local authorities, they are a one stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including:

  • Favorite restaurants and landmark eateries
  • Farmers markets and farm stands
  • Specialty food shops, markets and products
  • Food festivals and culinary events
  • Places to pick your own produce
  • Recipes from top local chefs
  • The best cafes, taverns, wineries, and brewpubs

JUICE Saves San Diego

LINDSAY NADER OPENS DOORS TO ‘JUICE’

JUICE

CH Projects Introduces New Cold-Pressed Juice Bar to San Diego’s East Village Neighborhood

In partnership with beverage hospitality veteran Lindsay Nader, San Diego’s powerhouse hospitality collective, CH Projects (Ironside Fish & Oyster, UnderBelly, Soda & Swine) is proud to open doors to their newest concept, JUICE. A contemporary take on the conventional juice bar experience, the 1,100 square-foot shop is located in the heart of the East Village neighborhood at 871 G Street and introduces a ninth concept to CH’s growing repertoire.

Juice Saves San Diego

JUICE’s cold-pressed blends are extracted through a state-of-the-art, California manufactured hydraulic press that administers 14 tons of pressure, first crushing and then pressing fruit and vegetables for the highest juice yield. Blended for balance and nutrition, Operating Partner Lindsay Nader’s creations are cold-pressed daily to preserve essential vitamins, nutrients and enzymes, while producing a nutritionally sound, raw, unpasteurized product. Fueling CH Projects’ hyper-local credo, the juice bar’s offerings are 100% natural, with fruits and vegetables sourced from local purveyors who share in their sustainable practices. Fresh, all natural citrus juices are the foundation for CH’s nationally respected cocktail programs at Polite Provisions, Craft & Commerce and Noble Experiment—in addition to providing cold-pressed juice to the public, the shop will serve as a commissary of sorts, providing fresh product daily to CH’s restaurants and bars.

FROM COCKTAILS TO COLD-PRESSED | LINDSAY NADER:
The cold-press juicery is natural progression for Lindsay Nader, a Southern California native who was raised on a macrobiotic diet. Racking up an impressive roster of industry experience at an early age, the foundation of Nader’s career began behind the bar at New York City’s P.D.T., one of the most respected cocktail establishments in the world. Here, she sharpened her appreciation and skill for preparing craft cocktails under bartending behemoth Jim Meehan. In 2010 Lindsay returned to Southern California where she collaborated with James Beard nominated duo Vinny Dotolo and Jon Shook of Animal restaurant in Los Angeles, designing a classic drink program for the opening of their second high profile endeavor, Son Of A Gun. Nader spent nine months working at LA’s Harvard & Stone, the sophomore collaboration by nightlife impresarios Mark and Jonnie Houston aka “The Houston Brothers,” and was on the opening team of their French champagne salon concept bar Pour Vous. Parlaying her expertise into work as a freelance cocktail consultant, Nader’s contributions to cocktail menus span the country from NYC to LA. She served as the Deputy Cocktail Editor for Food & Wine Magazine’s 2011 Cocktail Book, has experience as a contributor to shakestir.com and penned the monthly column “Hey Barkeep” for Los Angeles Magazine. Most recently, Nader was featured on Bravo Network’s “Eat Drink Love” and has worked as a Brand Ambassador for the spirits portfolio Remy Cointreau in addition to Absolut Vodka. She has traveled nationally and internationally through her ambassador role, identifying bar and cocktail trends, visiting distilleries, learning about the history of spirits and conducting educational seminars for the trade.

WORTH THE SQUEEZE | JUICE: Lindsay applies her innate culinary sensibility and extensive knowledge from the realm of cocktails into cold-pressed juice, utilizing many of the same flavor and balance combining techniques to produce citrus, root and fruit blends, leafy green juices, house-made nut milks, protein-packed dairy-less shakes and more. Excited to experiment with more adventurous combinations, Nader’s thirst quenching ‘Fermented Slushie’ is her twist on kombucha with strawberry, apple cider vinegar, purified water, ginger, raw sugar & crushed ice, and her ‘Bad Decisions Package’ offers a duo of hangover helping hydration.

JUICE offers two different cleanses (‘Rookie’ or ‘Pro’) for those looking to repair, replenish or refuel for up to one, three or five days. Nader worked with Georgia Van Teil of Fix Consultancy, a New York based health and wellness company, on many of the recipes to ensure they are nutritionally sound and the cleanse packages are balanced. In partnership is Coffee & Tea Collective, the shop offers cold brew coffee on draft, and a variety of hearty options like the ‘Kale Caesar’, ‘Baby Lettuce Salad’ or ‘Morning Bowl’ with hemp granola, berries, raw honey & coconut atop your choice of yogurt, frozen avocado/mango/pineapple, or frozen banana/almond base are available as well.

IN THE DETAILS | DESIGN: JUICE’s one-of-a-kind vision comes to life through CH Co-Founder Arsalun Tafazoli’s keen eye for design. A 12-foot black and white art installation by JUICE’s East Village neighbors, Product Etc., was commissioned with the lyrics of Notorious B.I.G.’s classic hit, “Juicy”. Crisp, clean lines, white subway tile walls and an expansive, marble walk-up service counter offers a comforting contrast to more organic elements like live edge walnut benches, a wooden drink rail, and plenty of hanging greenery.

JUICE | open seven days a week from 7a.m. to 7p.m. | 871 G Street in the East Village | 619.255.COLD(2653)

About CH Projects:
 California’s southern-most city, San Diego, has for decades been known as a casual, sleepy coastal getaway with a culinary scene to match—fish tacos and Mexican lager epitomized an attitude not unlike that of an adolescent sibling to that of its mature, celebrity chef-embellished neighbor-to-the-north. Enter CH Projects, the visionary restaurateurs-come-social engineering duo that is pioneering the city’s now burgeoning cultural progression with eight ambitious concepts (Ironside Fish & Oyster, Craft & Commerce, Neighborhood, UnderBelly, Noble Experiment, El Dorado, Polite Provisions and Soda & Swine). Co-founders Arsalun Tafazoli and Nathan Stanton have cultivated an intrinsic core philosophy—that a space should inspire, its design aesthetic and culinary /cocktail paradigm allowing for the seemingly lost art of conversation to thrive in an environment that fosters charisma, thoughtful dialogue, and the resurgence of real human interaction. In stark contrast to the overwhelming neon lights and volatile drone that emanates from plasma screens-as-art in less calculated restaurant and bar settings, CH Projects’ establishments eschew trendy, stagnant décor and menus in favor of an eclectic, contemporary quality borne out of the collaborative efforts of like-minded individuals with a hunger (and thirst) for innovation.

Courtesy information

Juice Saves Menu, Reviews, Photos, Location and Info - Zomato

Food You Ate as a Kid

(Courtesy photo)

(Courtesy photo)

Growing up, you loved ‘em. From popsicles to sugary breakfast cereals, some foods are just for kids. Check out the local bars and restaurants putting an adult twist on these back-in-the-day favorites. The evolution of these dishes will please grown-ups with a blast from the past. San Diegan’s both young and old delight with these interpretations of childhood favorites.

Pacific Beach’s go-to spot for farm-fresh, country style breakfast is taking a classic cereal to a whole other level. TruckStop, where traditional breakfast items are served daily, is family-friendly and within steps of the shoreline. You can’t go wrong with this local eatery. TruckStop’s Fruity Pebbles American Toast is the perfect presentation for the child in all of us. American Toast is like French Toast, but better. Try the one- inch thick sliced brioche, hand-dipped in egg and rolled in classic Fruity Pebbles. Is your stomach growling yet?

» Read more

Polite Provisions Cocktail Class

(Courtesy images)

(Courtesy images)

San Francisco’s Agave and Mezcal master, Ryan Fitzgerald takes the stage to teach cocktail enthusiasts how to mix up drinks like the pros with this two hour, hands-on introduction to agave basics.

Fitzgerald is a Southern California native who has made a huge name for himself in the national cocktail arena. With experience crafting world-class drinks at San Francisco hotspots such as Beretta, Bourbon & Branch, and now his own bar, ABV, Fitzgerald will treat enthusiasts to an inside look into the production, culture and history of these unique spirits. Each attendee will have the opportunity to make and enjoy three agave based cocktails, while learning about the world of tequila and Mezcal at individual workstations fully-stocked with all the necessary jiggers, strainers, glasses and ingredients.

ADVENTURES IN AGAVE WITH RYAN FITZGERALD

COST: $70 per person. Seating is limited to 14 attendees per class in order for Ryan Fitzgerald to provide one-on-one attention to each individual.

For tickets to the August 11th event please visit http://politeagave.bpt.me/. Early RSVPs are highly suggested, as the class will sell out quickly!

WHEN: Monday, August 11, 6-8pm

WHERE:
Polite Provisions
4696 30th Street
San Diego, CA
PoliteProvisions.com

About Polite Provisions and Soda & Swine:

The dual-concept launch of Polite Provisions and sister restaurant, Soda & Swine, puts one of the nation’s most respected bartenders, Erick Castro, alongside two-star Michelin Executive Chef, Jason McLeod, to bring a renewed spirit of community to a bustling street corner of one of San Diego’s most eclectic, burgeoning neighborhoods, Normal Heights. Helmed by Consortium Holdings, the social-engineering-duo who have been single handedly pioneering San Diego’s urban hospitality movement, Polite Provisions aims to revive and modernize the golden era of the neighborhood drugstore with spirited cocktails prepared with housemade bitters, soda pop, tinctures and syrups, as a nod to those ingredients’ medicinal uses. The adjoining eatery, Soda & Swine, features a straightforward menu consisting of two classic staples: meatballs and apple pie, keeping in line with the simplicity of Main Street America.

Polite Provisions is open daily from 11:30 a.m. to 2 a.m., with happy hour offered Monday through Thursday from 3 p.m. to 6 p.m., and is located at 4696 30th Street, San Diego, Ca 92116.

For more information please call 619.677.DRUG or visit www.politeprovisions.com. Soda & Swine is located at 2943 Adams Ave. San Diego, Ca 92116. Doors open daily from 11:30 a.m. to 1:30 a.m. For more information call 619.269.SODA or visit www.sodaandswine.com.

Sunset Luas on Mission Bay

Mission BayCelebrate ‘Ohana “Family” and the rich Polynesian culture!

A San Diego summer tradition on the shores of Mission Bay, Sunset Luaus are a festive celebration of Polynesian food, music, and dances perfect for family and friends…without having to travel all the way to Hawaii, Samoa, Tonga, or the Cook Islands!

Enjoy a true luau experience that includes a lei, Mai Tai, all-you-can-eat buffet, and enter- tainment. Local luau specialist Pride of Polynesia provides authentic island music and dance, featuring hula and fiery torch dancers.

BUY TICKETS