New Venissimo Cheese Shop

(Courtesy photo)
(Courtesy photo)

Venissimo at The Headquarters offers ‘Cheese 101’ on July 16th

A complete “cheese 101” course: a little history, how it’s made, what to pair, ways to serve, how to store, and more!

Taste generous samples of all styles of cheese, sip complementary wine, and ask questions.

  • Age limit: 21+
  • When:
  • Where: Venissimo at The Headquarters

    789 W. Harbor Drive, San Diego, 92101
    Get directions

  • Cost: $50 | Buy tickets

Puzzling Adventures™ are a cross between a scavenger hunt, an informative guided tour, and The Amazing Race®. Each adventure consists of a series of locations that you are guided to where you are required to answer questions or solve puzzles to receive your next instruction.
Our adventures do not require that you race as quickly as possible from start to finish. We believe that part of the fun is enjoying the sights, sounds, and tastes of the various locations you will visit. Thus, before being guided to a new location, you will usually have the opportunity to eat, drink, sight-see, or use the bathroom while the game clock is not running. You can even go home and come back another day without penalty. You are only timed on your travel and figuring out the puzzles. Once your adventure is complete you will be ranked based on a combination of your answers to the questions and your game clock time.
Participate in a team, as a couple, or individually. Complete the adventure as quickly as possible or meander along aimlessly. The goal is to have fun outdoors, and hopefully learn some interesting things along the way. All you need to play is a mobile device with web access. Register Now!

– See more at: http://www.puzzlingadventures.com/index.php#sthash.72rtVAst.dpuf

Puzzling Adventures™ are a cross between a scavenger hunt, an informative guided tour, and The Amazing Race®. Each adventure consists of a series of locations that you are guided to where you are required to answer questions or solve puzzles to receive your next instruction.
Our adventures do not require that you race as quickly as possible from start to finish. We believe that part of the fun is enjoying the sights, sounds, and tastes of the various locations you will visit. Thus, before being guided to a new location, you will usually have the opportunity to eat, drink, sight-see, or use the bathroom while the game clock is not running. You can even go home and come back another day without penalty. You are only timed on your travel and figuring out the puzzles. Once your adventure is complete you will be ranked based on a combination of your answers to the questions and your game clock time.
Participate in a team, as a couple, or individually. Complete the adventure as quickly as possible or meander along aimlessly. The goal is to have fun outdoors, and hopefully learn some interesting things along the way. All you need to play is a mobile device with web access. Register Now!

– See more at: http://www.puzzlingadventures.com/index.php#sthash.72rtVAst.dpuf

Fig and Olive in Newport Beach

 

Executive Chef, Pascal Lorange, creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality. Pascal Lorange’s tasting bar and communal table menu is informal with shareable plates such as Zucchini Cappacio, Fig Gorgonzola Tartlet and Crostinis, as well as, imported charcuterie, cheese, olives and marinated vegetables. At lunch, the menu offers a variety of flavorful dishes such as a Shrimp & Salmon Riviera Salad marinated with citrus and fruity olive oil; and an Herbs de Provence Rotisserie Chicken, finished with a Rosemary Olive Oil.

For dinner, signature dishes include Seared Sea Scallop with Truffle Artichoke Tapenade; Grilled Branzino glazed with a fig balsamic vinegar, served with figs and snow peas finished with a sweet Picholine Olive Oil; Porcini & Gorgonzola Jamon Iberico Ravioli with Porcini Olive Oil; and Grilled Lamb Chops smoked with a bouquet of Herbs de Provence and finished

with a Rosemary Olive Oil. Desserts crafted by Pastry Chef, Andrew LeStourgeon, include Lavender Honey Madeleines, Warm Almond Cake with candied orange and Olive Oil Gelato; and Green Apple Sorbet with citrus, fresh mint, lemon, and olive oil syrup.

The exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy, and Spain that are offered by the glass or bottle along with a selection of champagne.

Executive Chef, Pascal Lorange, began his training at a young age with three-star Michelin Chef Georges Blanc in Vonnas, France. He continued to hone his craft in Spain and around the world while working as a private chef to Spanish singer Julio Iglesias and cooking for celebrities and dignitaries such as Oscar de la Renta, Princess Stephanie of Monaco and the Clintons.

FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera& Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal.

“At FIG & OLIVE, I want to highlight our menu’s core ingredient of olive oil, which we use in place of butter in our dishes. From a sweet and delicate olive oil from the French Riviera that pairs well with a Steamed Lemon Sole Papillote to an assertive Spanish Picual or a Tuscan olive oil that holds its own with Seared Salmon with Fennel and Green Olives, and a green-fruit Provence olive oil that we serve with a Green Apple Sorbet. Our cuisine along with an elegant white, green and terra-cotta décor immerse our guests into the essence of the Mediterranean region in which I grew up.”

– Laurent Halasz, Founder

 

FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera& Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal.

“At FIG & OLIVE, I want to highlight our menu’s core ingredient of olive oil, which we use in place of butter in our dishes. From a sweet and delicate olive oil from the French Riviera that pairs well with a Steamed Lemon Sole Papillote to an assertive Spanish Picual or a Tuscan olive oil that holds its own with Seared Salmon with Fennel and Green Olives, and a green-fruit Provence olive oil that we serve with a Green Apple Sorbet. Our cuisine along with an elegant white, green and terra-cotta décor immerse our guests into the essence of the Mediterranean region in which I grew up.”

– Laurent Halasz, Founder

 

Fig and Olive in Newport Beach
(Courtesy photo)

FIG & OLIVE in Newport Beach is about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Their large variety of extra virgin olive oils are selected to be paired with each dish and offered for tasting at the beginning of each meal.

FIG & OLIVE Newport Beach is located along the Coast of Orange County in one of the premier shopping destinations,”Fashion Island”.

FIG and OLIVE in Newport Beach is located along the Coast of Orange County in one of the premier shopping destinations, ‘Fashion Island’. An open kitchen is illuminated by shelves of glowing olive oil bottles and the elegant and warm design with limestone stucco walls, terra-cotta ceiling, and green rosemary and olive trees exudes the essence of the Mediterranean. Upon entering, guests are welcomed by an impressive display of extra virgin olive oils. A long, white marble communal table and tasting bar stretches across the room, lit by pendant lights and backed by displays of wines. The main dining room is elegant and intimate with olive branches crafted in black wrought iron and lit with candles.

elegant and warm design with limestone stucco walls, terra-cotta ceiling, and green rosemary and olive trees exudes the essence of the Mediterranean. Upon entering, guests are welcomed by an impressive display of extra virgin olive oils. A long, white marble communal table and tasting bar – ideal for informal gatherings – stretches across the room, lit by pendant lights and backed by displays of wines. The main dining room is elegant and intimate with olive branches crafted in black wrought iron and lit with candles. An open kitchen is illuminated by shelves of glowing olive oil bottles.
FIG & OLIVE’s elegant and warm design with limestone stucco walls, terra-cotta ceiling, and green rosemary and olive trees exudes the essence of the Mediterranean. Upon entering, guests are welcomed by an impressive display of extra virgin olive oils. A long, white marble communal table and tasting bar – ideal for informal gatherings – stretches across the room, lit by pendant lights and backed by displays of wines. The main dining room is elegant and intimate with olive branches crafted in black wrought iron and lit with candles. An open kitchen is illuminated by shelves of glowing olive oil bottles.
FIG & OLIVE’s elegant and warm design with limestone stucco walls, terra-cotta ceiling, and green rosemary and olive trees exudes the essence of the Mediterranean. Upon entering, guests are welcomed by an impressive display of extra virgin olive oils. A long, white marble communal table and tasting bar – ideal for informal gatherings – stretches across the room, lit by pendant lights and backed by displays of wines. The main dining room is elegant and intimate with olive branches crafted in black wrought iron and lit with candles. An open kitchen is illuminated by shelves of glowing olive oil bottles.
(Courtesy photo)
(Courtesy photos)

Executive Chef, Pascal Lorange, began his training at a young age with three-star Michelin Chef Georges Blanc in Vonnas, France. He continued to hone his craft in Spain and around the world while working as a private chef to Spanish singer Julio Iglesias and cooking for celebrities and dignitaries such as Oscar de la Renta, Princess Stephanie of Monaco and the Clintons. He creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality.

For dinner, signature dishes include Seared Sea Scallop with Truffle Artichoke Tapenade; Grilled Branzino glazed with a fig balsamic vinegar, served with figs and snow peas finished with a sweet Picholine Olive Oil; Porcini & Gorgonzola Jamon Iberico Ravioli with Porcini Olive Oil; and Grilled Lamb Chops smoked with a bouquet of Herbs de Provence and finished with a Rosemary Olive Oil. Desserts crafted by Pastry Chef, Andrew LeStourgeon, include Lavender Honey Madeleines, Warm Almond Cake with candied orange and Olive Oil Gelato; and Green Apple Sorbet with citrus, fresh mint, lemon, and olive oil syrup.

(Courtesy photo)
(Courtesy photo)

Pascal Lorange’s tasting bar and communal table menu is informal with shareable plates such as Zucchini Cappacio,Fig Gorgonzola Tartlet and Crostinis, as well as, imported charcuterie, cheese, olives and marinated vegetables. At lunch, the menu offers a variety of flavorful dishes such as a Shrimp & Salmon Riviera Salad marinated with citrus and fruity olive oil; and an Herbs de Provence Rotisserie Chicken, finished with a Rosemary Olive Oil.

The exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy, and Spain that are offered by the glass or bottle along with a selection of champagne.

*Courtesy information

FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera& Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal.
FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera& Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal.

FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera& Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal.

“At FIG & OLIVE, I want to highlight our menu’s core ingredient of olive oil, which we use in place of butter in our dishes. From a sweet and delicate olive oil from the French Riviera that pairs well with a Steamed Lemon Sole Papillote to an assertive Spanish Picual or a Tuscan olive oil that holds its own with Seared Salmon with Fennel and Green Olives, and a green-fruit Provence olive oil that we serve with a Green Apple Sorbet. Our cuisine along with an elegant white, green and terra-cotta décor immerse our guests into the essence of the Mediterranean region in which I grew up.”

– Laurent Halasz, Founder

 

 

Executive Chef, Pascal Lorange, creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality. Pascal Lorange’s tasting bar and communal table menu is informal with shareable plates such as Zucchini Cappacio,

Executive Chef, Pascal Lorange, creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality. Pascal Lorange’s tasting bar and communal table menu is informal with shareable plates such as Zucchini Cappacio, Fig Gorgonzola Tartlet and Crostinis, as well as, imported charcuterie, cheese, olives and marinated vegetables. At lunch, the menu offers a variety of flavorful dishes such as a Shrimp & Salmon Riviera Salad marinated with citrus and fruity olive oil; and an Herbs de Provence Rotisserie Chicken, finished with a Rosemary Olive Oil.Fig & Olive Menu, Reviews, Photos, Location and Info - Zomato

Fig & Olive Menu, Reviews, Photos, Location and Info - Zomato

Miguel’s Cocina

Miguel's Cocina
(Courtesy photo)

Established in 1982 by Mike and Barbara Morton, Miguel’s Cocina was the natural next step after enjoying astounding success with The Brigantine Family of Restaurants. The Morton family saw San Diego as a prime location for Mexican cuisine, and thus, Miguel’s Cocina of Coronado was born. Their festive restaurant immediately took off and was followed by five additional locations.

The restaurant’s fun and colorful ambiance becomes apparent to visitors well before they step through Miguel’s inviting doors. With tropical décor wholly reminiscent of an exotic a desirable island vacation, Miguel’s has succeeded in bringing a resort-like feel to its guests. Palm trees grow inside the restaurant walls, bamboo accents the full service bar, and warm California breezes wash across the enticing outdoor patio.

Continue reading Miguel’s Cocina

Carnitas Snack Shack Embarcadero

Carnitas Snack Shack Embarcadero
(Courtesy rendering)

Carnitas Snack Shack Embarcadero

The Port of San Diego selection committee interviewed several organizations, and have recommended Carnitas’ Snack Shack as the operator of the walkup cafe in the new Broadway Paseo park on the Embarcadero, part of the North Embarcadero Visionary Plan (NEVP) Phase 1. The cafe is part of a large, multi-use redevelopment of San Diego Bay’s waterfront, including a visitor center, parks, walkways and public art.

The San Diego Unified Port District Board of Port Commissioners will act on this resolution on Tuesday, July 8, 2014.

“We are proud and grateful to have been recommended and look forward to the Port’s decision,” says Sara Stroud, owner/operator of the SnackShack.

If the board acts on this recommendation, then lease and buildout negotiations may earnestly begin between the Port and Sweet 100, the SnackShack’s development partner. The cafe is expected to open Spring, 2015.

The park opened on Friday July 4th for the Big Bay Boom fireworks show on the Bay.

*Courtesy information