Bloody Mary Bar at Cusp
The 11 floor ocean view restaurant at Hotel La Jolla is welcoming a Bloody Mary Bar to weekend brunch. The popular locale for mid-morning noshing is launching the well-stocked bar for guests to build their own Bloody Mary’s. Accouterments include a variety of garnishes, such as black cherries, olives, citrus, dill pickles pickled vegetables and more, as well as a selection of flavored house salts, like sriracha and Thai ginger, and various hot sauces to spice up the creations. The Bloody Mary Bar will be open every Saturday and Sunday from 8am to 2pm. 7955 La Jolla Shores Drive. | www.CuspRestaurant.com
Wine Dinner featuring Domaine Carneros Winery
Thursday, April 11 | 6pm
The heart of Domaine Carneros has always been sparkling wines, with distinctive styles ranging from the classic vintage-dated Brut cuvée to their luxury Le Rêve Blanc de Blancs. Join THE MED for a multi-course dinner full of creative plates by Chef Alex Emery and team, paired to the exquisite wines from Domaine Carneros. Tickets are $125 per person, which includes all wines, courses and one of the best views in San Diego. They can be purchased on La Valencia’s website.
Pilates and Ravioli Cooking Class at Giardino
Saturday, April 13 | 9am-12pm
Gather at Giardino for a weekend pop-up pilates and cooking class. Start with a Pilates Mat class led by Vai Fitness, and end with a Ravioli Cooking Class by Chef Marco. The classes are $55, which includes the pilates and cooking class, plus ravioli to eat after. RSVP: email@example.com – 8131 Broadway | Lemon Grove | www.Giardinosd.com
Gather Dinner Series: Land & Sea with Pacifica Del Mar
Sunday, April 28 | 5:30pm-8:30pm
Del Mar Village presents the Gather pop-up dinner series. Celebrate the chefs of Del Mar with exclusive, off-the-menu culinary experiences paired with delicious wine and spirit tastings designed to accentuate the extraordinary flavors of the menu. Gather: Land & Sea at Pacifica Del Mar is the first edition of the series, in which Chef Chris Idso has carefully crafted the night’s menu with dishes inspired by the turf and surf of Southern California. The night begins with a special barrel-aged whiskey tasting and hors d’oeuvres, followed by an experiential multi-course dinner paired with wines from the Russian River Valley. Ticket are $90, and can be reserved here.
The Lodge at Torrey Pines
Guest Chefs Eric Gallerstein and Jacob Bartlett, from Mastiff Sausage Company
Monday, April 1 | 5:30 – 7 p.m.
$60 per person, plus tax | Purchase tickets HERE
At this unique outdoor experience, guests will enjoy several delicious dishes fired up by The Lodge at Torrey Pines’ Executive Chef Jeff Jackson and The Grill’s Chef Ira Sylvester, along with special guests Eric Gallerstein and Jacob Bartlett from Mastiff Sausage Company. They will cook up a family-style feast from the restaurant’s custom-built wood-fired grill and rotisserie while guests enjoy local brews and views of the picturesque Torrey Pines Golf Course. Please find the menu below.
Arugula and Apple Salad | Shaved Pecorino Romano, Apples, Celery, Lemon Vinaigrette
Monday Roast | Chimney-Roasted Inside Round of Beef, Yorkshire Pudding, Horseradish Cream, Pan Drippings
Bangers and Mash | Red Skinned Smashed Potatoes
Cauliflower Gratin | Mustard Greens, Carrots, Mornay Sauce
Artichokes and Asparagus| Fermented Garlic, Capers, Brown Butter, Fresh Herbs
Chelsea’s Dessert Surprise
Artisan Table Signature Wine Series
Winemaker Chris Pisani, from ZD Wines, Napa Valley
Thursday, April 4 | 7 – 9:30 p.m.
$185 per person, plus tax | Purchase tickets HERE
Guests will enjoy a decadent multiple-course wine pairing dinner set on the A.R. Valentien terrace, overlooking the Torrey Pines Golf Course and Pacific. The Lodge’s Executive Chef Jackson has partnered with ZD Wines winemaker, Chris Pisani, who hand-selected wines specifically for this dinner, to curate a menu that perfectly complements the flavors in each wine pour. Guests will also experience an intimate discussion about the winemaking process and the inspiration behind each wine with Mr. Pisani. Please find the menu below.
Chardonnay, California, 2017
Mussel Bisque | Saffron Fettuccini, Grilled Shrimp
Grilled Little Gems with Roasted Carrots | Creamy Pistachio Vinaigrette
Japanese Milk Bread | Honey Butter, Speck, Almonds
Cabernet Sauvignon, Napa Valley, 2016
Five Spice Seared Rare Ahi Tuna | Charred Spring Vegetable Relish
Cabernet Braised Beef Short Rib | Black Trumpet Mushroom and Pepper Risotto
Smoked German Butterball Potatoes | Garlic Scape Soffritto
CHEESE & DESSERT
Cabernet Sauvignon, Napa Valley, 2010
Vintage Cheddar | Cheddar Pretzel Rolls, Whole Grain Mustard