P.F. Chang’s asks, you answer:P.F. Chang’sChina Bistro restaurants have launched a new application thatallows guests to share a food craving with friends and followers onFacebook and Twitter. For each submission, P.F. Chang’s will donate$1 to the Wounded Warrior Project (up to $10,000). Also, every dayuntil July 8, participants will have the opportunity to win a $25P.F. Chang’s gift card, and one person will win the grand prize$2,010 gift card. Go to pfchan.gs.
Harrah’s buffet reopens:Harrah’s Rincon Casino& Resort will reopen The Buffet on Sunday after a $6.2 millionrenovation that will increase seating capacity by more than 30percent (426 guests at maximum capacity). The new buffet will alsohave expanded salad and sushi bars, a new tortilla station, a BBQsmoker, a tandoor oven, a dessert bar and more. Prices will startat $15.99 for lunch and increase to $19.99 for dinner, as well as aseafood buffet for on Friday and Saturday for $26.99. The buffetwill be open from 11 a.m. to 3:30 p.m. and 4:30 to 9 p.m. Mondaythrough Thursday; 11 a.m. to 3:30 p.m. and 4:30 to 10 p.m. Friday;9 a.m. to 3:30 p.m. and 4:30 to 10 p.m. Saturday; and 9 a.m. to3:30 p.m. and 4:30 to 9 p.m. Sunday. Go to harrahsrincon.com orcall 760-751-3100.
Suite & Tender launches nightly specials:The downtown San Diego restaurant is offering new specials everynight. On Sundays, bottles of wine under $90 are half-price; onMondays, hospitality industry workers get 25 percent (with ID);free valet service is available on Tuesdays; corkage fees arewaived on Wednesdays (up to three bottles, local ID required);residents in the 92101 ZIP code get 25 percent off on Thursdays;and on Fridays and Saturdays, a $30 three-course menu is offeredfrom 9 p.m. to close. The three-course, $30 menu is also offeredmid-week. Visit suiteandtender.com.
Big Barrel Double IPA returns:Karl StraussBrewing Co. has released a spring version of its Big Barrel DoubleIPA, which uses New Zealand Nelson Sauvin hops for a tropical fruitflavor. The 9 percent ABV beer is available in 22-ounce bottles andon draft across Southern California; go to karlstrauss.com or call858-273-2739.
Restaurateur blogs:Ed Moore of 3rd Corner WineShop & Bistro, which has locations in Encinitas and OceanBeach, will open a third location in Palm Desert, and he isblogging about the process of building a new restaurant. Go towww.the3rdcorner.com/blog.
Noodle bar opens:Valley View Casino has openedStix, an Asian-inspired quick service restaurant. Stix menu itemsinclude Chicken or Beef Pho, Seafood Noodles, Vietnamese Hand RollsWith Rice Vermicelli, Spicy Tuna Rolls, Wonton Soup and more. Stixwill be open from 11 a.m. to 11 p.m. Sunday through Thursday and 11a.m. to 2 a.m. Friday and Saturday. Go to valleyviewcasino.com orcall 866-843-9946.
Summer savings:Oggi’s Pizza and BrewingCompany is teaming with the San Diego Padres to offer “PadresSummer Savings” at the remaining weekday afternoon games and selectweeknight games. Tickets will be buy one, get one free in selectsections, and fans in those sections will have a chance to win freeOggi’s pizza. Eligible games are: 3:35 p.m. Wednesday, 12:25 p.m.June 30, 3:35 p.m. July 29, 3:35 p.m. Aug. 12, 3:35 p.m. Aug. 26and 3:35 p.m. Sept. 30 (weeknight games were not announced). Go topadres.com/tickets or call 619-795-5555.
Personal chef service:The Guest Gourmet is nowavailable for individuals and families in North County. Servicesinclude weekly meals, catered dinners and special events, groceryservice and in-home cooking demonstrations. The Guest Gourmet isrun by Teri McIllwain, who recently served as assistant chef atBluefire Grill at the La Costa Resort and Spa; McIllwain blogs atwww.theguestgourmet.blogspot.com. E-mail theguestgourmet@gmail.comor call 760-715-2869.
Double happy hour:East Village Asian Diner inEncinitas is offering “double happy hour” specials daily, with thefirst happy hour from 3 to 5 p.m. and the second from 9 p.m. toclose, through the end of June. During happy hour, draft beers are$3. Go to www.eateastvillage.com.
P.F. Chang’s wine label:P.F. Chang’srestaurants have launched VINEYARD 518, a label of handcraftedwines available exclusively to diners. P.F. Chang’s is working withWattle Creek Winery in Mendocino; the first wines available areSauvignon Blanc and a Syrah blend. Go to pfchangs.com.
Free parking:During select Padres games inJune, Bice restaurant is offering free valet parking for guests whoenjoy dinner for two or more, from 5 to 11 p.m. Valet parking isgenerally $15 during the week and $20 on weekends; qualifying gamesare Friday, June 14, 15, 18, 28 and 29. Go to www.bicesandiego.comor call 619-239-2423.
Soro’s opens patio:Soro’s Mediterranean Grill,at 28464 Old Town Front Street in Temecula, has opened its outdoorpatio. Soro’s offers flavors from Greece, France, Italy, Turkey,Spain, Syria and Egypt; call 951-587-8082.
Karl Strauss awards:Coming off a recent goldat the World Beer Cup, Karl Strauss Brewing Co. kept up its winningways with gold and bronze medals at the San Diego InternationalBeer Festival and the honor of “Best Brewery” at the San DiegoCalifornia Restaurant Association Awards. At the beer festival,Minden Maibock took gold and Red Trolley Ale took home bronze. Goto www.karlstrauss.com or call 858-273-2739.
Cohn restaurants win gold:Cohn RestaurantGroup recently won three gold medallion awards at the CaliforniaRestaurant Association’s Gold Medallion Awards. 333 Pacific won forBest Neighborhood, Thee Bungalow won for Best Continental/Frenchand Indigo Grill won for Best Ethnic. Go to www.dinecrg.com.
CHEF NEWS
Chefs join Alchemy of the Hearth:Donna Wolfand Jennifer Felmley have joined Alchemy of the Hearth as chefinstructors for cooking classes. Wolf is a registered dietitian andcertified LEAP therapist; Felmley previously worked at the DeepakChopra Center at the La Costa Resort and Spa and earned hersommelier certificate in Germany. Go to www.alchemyofthehearth.comor call 760-233-2433.
Souplantation chef heads to D.C.:LocalSouplantation chef Mike Schwanemann joined others chefs at theWhite House recently for the launch of “Chefs Move to Schools,” aprogram championed by First Lady Michelle Obama. The program pairschefs with schools in their communities so they can create healthymeals together that meet dietary guidelines and budgets.Schwanemann is the culinary services manager for Garden FreshRestaurant, the parent company of Souplantation and Sweet Tomatoesrestaurant chains.
Fieri at the fair:Guy Fieri, the star of FoodNetwork’s “Guy’s Big Bite” and “Diners, Drive-Ins and Dives,” willdo a cooking show at 7:30 p.m. June 19 on the San Diego CountyFair’s Grandstand Stage at the Del Mar Fairgrounds. Fieri’s show,free with fair admission, is part cooking, part comedy, part rockand roll. Visit sdfair.com.
W Hotel introduces new chef:The W Hotel SanDiego recently announced that chef John Garcia is its new head ofculinary operations. Garcia previously worked at the Ritz-Carltonin Laguna Niguel, the Hotel del Coronado, the Bellagio and others.Go to thewhotelsandiego.com or call 619-398-3100.
Terra chef releases cookbook:Jeff Rossman,chef and owner of Terra Restaurant in Hillcrest, will release “FromTerra’s Table: New American Food Fresh From Southern California’sOrganic Farms” this fall through Chefs Press Inc. The 208-pagehardcover will retail for $29.95 and will include information onlocal organic farms. Each recipe will feature beer and winepairings; recipes include Grilled Cheese “Toast” With Mushrooms AndRoasted Shallots, Caramelized Spring Onion Ravioli, Pumpkin Bisque,Karl Strauss Amber Lager Braised Short Ribs, Avocado Daiquiri andmore. Go to chefspress.com.
Bernard’O chef heads south:Patrick Ponsaty,the former chef de cuisine at Bernard’O and El Bizcocho restaurantsin Rancho Bernardo, has been hired as the new chef de cuisine atMistral at the Loews Coronado Bay Resort in Coronado. Since joiningLoews, the fifth-generation French chef has introduced aseafood-focused, French-inspired menu at Mistral. Some of theClairemont resident’s new dishes are Lobster Risotto, CitrusSteamed Alaskan Halibut and Slow Cooked Kurobuta Pork Loin. Loewsspokeswoman Anne Stephany said that many of Ponsaty’s former RBcustomers are driving down to Mistral, so the resort is offering a”Friends of Patrick” room special for $129 a night (based onavailability) as well as an “island escape” package including aone-night stay, three-course dinner for two at Mistral, breakfastfor two at the Market Cafe and validated parking for $299 a couple.Visit loewshotels.com.
Marine Room chefs release cookbook:BernardGuillas and Ron Oliver, the chefs at La Jolla’s Marine Roomrestaurant, have published “Flying Pans —- Two Chefs, One World,”a combination cookbook and travelogue. The book, recently nominatedas “Cookbook of the Year” in the Book of the Year Awards, containsmore than 40 recipes inspired by their global gourmet adventures,including recipes drawn from the cuisines of Peru, the CzechRepublic, Italy, the Caribbean, Switzerland and more. The booksells for $35 at Borders, Barnes & Noble and online attwochefsoneworld.com. The chefs kicked off the book’s publicationthis week with a New York promotional tour.
NEW MENUS
HOB free lunch:To celebrate the launch of itsnew global cuisine menu, the House of Blues San Diego will offer afree lunch to the first 100 guests beginning at 11:30 a.m. Monday.New items include Lemon Chicken Alfredo, Chicken Fajita Melt,Muffaletta Sandwich, Smoked Whole Wheat Turkey Wrap, CapreseSandwich and Chopped Vegetable Salad. There will also be happy hourparties from 4 to 7 p.m. Monday through June 18 with free food fromthe happy hour menu. Go to www.houseofblues.com/sandiego or call619-525-1966.
Mimi’s makeover:Mimi’s Cafes have added morethan 40 breakfast, lunch and dinner items to the menu. Among themis a Small Plates menu, with items such as Crispy Crab Fritters anda Hummus Sampler; new salads include a Seared Steak Salad and a BBQChopped Salad; an expanded “Gourmet Francais” section with aPacific Croissant and Chicken Brie Dijon; new “Fresh & Fit”items such as California Crunch Salad, Grilled Veggie Flatbread andPetit Filet; and other items, such as Key Lime Cheesecake Bar. Goto mimiscafe.com.
Spicy chicken sandwich goes national:After atest period in Southern California, Chick-fil-A is taking its SpicyChicken Sandwich nationwide as the chain’s first new sandwich since1989. The hand-breaded chicken is served on a toasted buttered bunwith dill pickle chips for $2.99; add lettuce, tomato and pepperJack cheese for $3.59. Go to www.chick-fil-a.com.
Chipotle offers naturally raised beef:ChipotleMexican Grill restaurants announced that its barbacoa (spicyshredded beef) is now made with naturally raised beef, along withits steak burrito fillings. Chipotle is now the largest restaurantseller of naturally raised meat; it also serves naturally raisedchicken and pork. Go to chipotle.com.
Panera brings back salad:It’s strawberryseason, and Panera Bread bakery-cafes are bringing back the popularStrawberry Poppyseed & Chicken Salad through Sept. 14. Paneraalso has two new items —- Tomato, Mozzarella & Basil Salad,and Frozen Strawberry Lemonade. Go to panerabread.com.
Rama introduces summer items:Rama restaurantin San Diego is offering new summer items for lunch and dinner. Atlunch, entrees are now served with choice of appetizer, soup orsalad. Appetizers are spring rolls and fresh spring rolls; soupsare tom yum with vegetables and tofu, and tom kha with vegetablesand tofu; and salads are street salad, house salad and papayasalad. Dinner items include “off the traditional charcoal grill”items, which come with two skewers and a choice of sweet chile,spicy chile lime, peanut or plum dipping sauces. The $5 skewers aremeatballs with tendon, satay beef, satay chicken, chickenmeatballs, eggplant, issan sausage, tofu, satay pork, zucchini andpork meatballs; $8 skewers are scallops, sea bass and coconutlemongrass shrimp; and the $9 skewer is a satay with chicken, beef,pork or mixed with peanut sauce and cucumber salad. Go toramarestaurant.com or call 619-501-8424.
Sammy’s offers gluten-free:Sammy’s WoodfiredPizza restaurants have expanded their gluten-free menu offerings tomore than 30 items. Gluten-free items include Fresh Tomato BasilSoup; five selections from the “Tapas” section, including OakRoasted Asparagus and Baba Ghanoush; Woodfired Pizzas on agluten-free crust, with varieties including Caprese, Sicilian, BrieCheese With Truffle Oil, Spiced Ground Kobe Beef, Five Cheese,Vegetarian and many more; almost 10 selections from the Saladsmenu; Oak Roasted Chicken Breast; and Grilled Chicken Wrap. Go tosammyspizza.com.
New at Twenty/20:Twenty/20 Grill & WineBar in Carlsbad has several new offerings, from tapas to localflavors to special menus. Tapas Thursdays are back, with itemsbetween $1 and $10 and special wines for $5 for glass. Tapasinclude Garlic Rubbed Bruschetta With Olive Oil And Balsamic;Chicken Taco With Avocado, Virginia Ham, Lime And Crema; KoreanBeef BBQ With Watermelon, Japanese Cucumber And Mint; Wild SalmonWith Roasted Valdivia Farms Tomato Salad And Snow Peas; BrandtFarms Petit Filet With Mushrooms And Shropshire Cheese; and more.Twenty/20 will offer Prix-Fixe Fridays, with a three-course menubased on local ingredients, for $30 each Friday. Also, therestaurant will host winemaker dinners the second Wednesday of eachmonth. Go to twenty20grill.com or call 760-827-2400.
LOUNGEsix has new menu:Chef Christian Gravesof LOUNGEsix, the rooftop bar in San Diego, has a new menu,featuring items such as Pork Tacos, Balsamic Portobello Sliders,Mini Meatball Subs, Grilled Quesadilla, Breakfast Burrito, CookiesAnd Cream, and Steak And Egg Hash. LOUNGEsix is also offering a $6lunch choice of a Turkey And Avocado Sandwich On Toasted SourdoughBread or Grilled Vegetarian Sandwich With Grilled Portobello,Eggplant, Pesto And Goat Cheese. Lunch comes with fresh-bakedcookies and an apple. Go to www.jsixrestaurant.com or call619-531-8744.
Palm baseball menu:The Palm Bar at the Palmrestaurant near Petco Park is now offering a baseball menu, whichcan be enjoyed in the bar or taken to-go to enjoy at the ballparkfor home games. Palm Steakburgers are $14 and include the 837 ClubBurger (prosciutto di Parma, roasted red peppers, pesto aioli andfontina cheese), the Second Ave. Burger (Danish blue cheese andsmoked bacon), Bozzi Burger (aged gouda, smoky barbecue sauce andcrispy fried onions), and Classic Burger (cheddar cheese); allburgers are 12 ounces of prime beef on a toasted brioche bun withhand-cut french fries, cottage fries or horseradish slaw. Palm willalso offer salads and $3 Trumer Pilsner on game days. Call619-702-6500.
Fleming’s expands menu:Fleming’s PrimeSteakhouse & Wine Bar, with locations in La Jolla and SanDiego, has updated its menu with eight new items, including two newsteak dishes —- the Porcini Rubbed Filet Mignon (served withItalian Gorgonzola cream sauce) and Peppercorn Steak (served withF17 steak sauce). Another new entree is the Tillamook Bay PetraleSole with Lump Crab Beignets, Salmon Nicoise Salad, RoastedMushroom Ravioli, Lump Crab Louis Wraps, Roasted Baby Carrots andSauteed French Green Beans. Visit flemingssteakhouse.com.
DINING EVENTS
Dining in the Dark:The San Diego chapter ofthe Foundation Fighting Blindness will host a gala fundraisingdinner from 6 to 9:30 p.m. Thursday at the US Grant Hotel in SanDiego that includes a sensory awareness experience where dinerswill eat their dinner in a pitch-black room to replicate theexperience of dining without sight. Sight-impaired waiters will actas servers. The event also includes a lighted pre-dinner receptionand post-dinner awards ceremony. Cost is $300. Reserve to310-207-2089 or email Cheyanne Sauter atcsauter@fightblindness.org.
Winemaker dinner:Bistro 39 at the HiltonGarden Inn in Del Mar will host a five-course Paso Robles winemakerdinner at 6:30 p.m. Thursday. The dinner is $39 per person; menuitems include a shrimp and scallop kabob, lamb t-bone, chickenmole, grilled hanger steak and chocolate hazelnut cake. Each dishis paired with a wine, with most coming from Stanger Vineyards; goto www.bistro39sandiego.com or call 858-720-9500.
Beer Hall:The Lodge at Torrey Pines will holdBeer Hall from 6 to 10 p.m. Friday to celebrate San Diego BeerWeekend. Seven restaurants and breweries will team up to createfood and beer pairings. Brewers are Hamilton’s Brew, Green Flash,Karl Strauss, Ballast Point, Pizza Port, AleSmith and Stone;restaurants are The Grill at Torrey Pines, Stone Brewing WorldBistro, Hamilton’s/Small Bar, Ritual Tavern, Blind Lady, Wits EndPub and Cafe and Karl Strauss Brewery. Tickets are $60, and 10percent of each ticket price goes to the San Diego Brewers Guild.Call 858-777-6607.
Tailgate for a cause:The 30th annualFirefighter Chili Cook-Off and Padres Tailgate Party benefiting theMuscular Dystrophy Association will head to the Embarcadero MarinaPark South from noon to 4 p.m. Saturday. Fire departments will makeand serve their chili, and there will also be hamburgers, hot dogs,bratwurst and snacks; beer from Karl Strauss Brewery, FirehouseBrewing, Pizza Port and Stone Brewing Co.; entertainment from TheShockwaves; and sports memorabilia. Tickets are $40 for adults and$20 for children, and include a ticket to the Padres game as theytake on the Seattle Mariners in an interleague game. Call858-492-9792.
Culinary cinema series:The Oceanside Museum ofArt will continue its Culinary Cinema Series at 5:30 p.m. Saturdaywith “Tampopo” and Japanese cuisine. Before the screening, therewill be sushi hors d’oeuvres, beer and wine; after the film, HarneySushi will prepare a sit-down dinner of ramen soup with chicken,noodles, egg and tobanjian. There will also be a dessert and coffeebar; tickets are $65. Go to www.oma-online.org or call760-435-3721.
Taste of Adams Avenue:Thirty restaurants willoffer tastings at this self-guided culinary tour of the San Diegoneighborhoods of Kensington, Normal Heights and North Park from 11a.m. to 3 p.m Sunday. Tickets are $25 in advance or $30 ifpurchased at the will-call ticket booth at Adams Avenue and 34thStreet, San Diego, on the day of the event. Call 619-282-7329 orvisit online at adamsavenuebusiness.com.
Pechanga honors Flag Day:Pechanga Resort &Casino is offering active and veteran members of the U.S. ArmedForces a free meal on Monday (Flag Day). With a valid ID, militarymembers and veterans can enjoy the buffet at Kelsey’s or The Buffetrestaurant from 11 a.m. to 4 p.m. and 5 to 10 p.m. Go topechanga.com.
Celebration of Solar:Firefly Grill and WineBar and Stellar Solar will hold a Celebration of Solar Seminar andfree dinner at 6 p.m. Tuesday (limited to the first 50 RSVPs).There will be cuisine and soft drinks for attendees, who are askedto attend only if they are a home or business owner interested insolar. Call 866-PV-SOLAR.
Wine education dinner:Hacienda de Vega andOrfila Vineyards and Winery will partner for an Aficionado WineTasting & Education Dinner at 6 p.m. June 17 at Hacienda deVega in Escondido. There will be food and wine pairings anddiscussion with winemaker Justin Mund. Tickets are $45. Go tohaciendadevega.com or call 760-738-9804.
Rose, Wine and Music:Mission San Luis Rey willcelebrate its 212th anniversary with Rose, Wine and Music from 3:30to 7 p.m. June 17 —- a rose garden workshop and a music and winereception. Tickets are $10 for the workshop only, $15 for thereception only and $20 for both; a reception ticket includes onedrink and light refreshments, but more drink tickets may bepurchased. Go to www.sanluisrey.org or call 760-757-3651, ext.127.
Jazz brunches:The Westgate Hotel in San Diegowill host jazz brunches on its Riviera Fountain Terrace from 10a.m. to 2 p.m. Sundays from June 20 to Sept. 5. The brunch is $49per person; go to westgatehotel.com or call 619-557-3655.
Oyster dinner:To celebrate its new raw bar,Pacifica Del Mar will host a six-course oyster dinner with pairingsat its Breeze Cafe at 6 p.m. June 22. The dinner is $65; menu itemsinclude Oysters and Champagne, Oyster-Spinach Soup, Crispy CornmealOysters, Braised Brandt Beef Shortribs And Baked Oyster Cornbread,and Blood Orange Sorbet. Call 858-792-0476.
Taste of Vista:The Vista Village BusinessAssociation, Vista Chamber of Commerce and City of Vista will holdthe second Taste of Vista from 4 to 8 p.m. June 23 on Main Street.Tickets are $20 in advance and $25 at the door; go toww.vvba.org.
Beer & Sake Festival:The Japan Society ofSan Diego presents its annual international festival from 6 to 9p.m. June 25 at the San Diego Marriott Del Mar. Ticket-holders cansample more than 100 international sakes and regional micro-beersand watch the Sushi Star sushi chef contest. Tickets are $60. Orderat japan-society.org.
TAPS dinner:Cafe Merlot and LifeStyles InFocus will host a “Dinner for a Cause” benefiting T.A.P.S. (TeenAdolescent Placement Services) at 6 p.m. June 26. The dinner andwine tasting event, at Cafe Merlot (13330 Paseo del Verano Norte inRancho Bernardo), is $75 per person and $120 per couple. Go towww.lifestylesinfocus.com/upcoming-events.php.
Taste of Gaslamp:The Gaslamp Quarter in SanDiego will host its 17th annual Taste of Gaslamp, presented bySamuel Adams, from 1 to 4 p.m. June 26 and 27, on the streets ofthe Gaslamp, with more than 25 venues participating. Restaurantswill show off house specialties in the form or 2- to 4-ouncesamples; guests also receive a “Taste of Gaslamp” recipe book, andthere’s a beer garden for those ages 21 and older. Tickets are $30per day and are available beginning in May at www.gaslamp.org.
Spirits certification:The Wine Smarties winecertification program will offer a WSET Level 2 IntermediateCertificate in Wine & Spirits starting June 26, and will offerthe WSET Professional Certificate in Spirits on July 12. Go towww.winesmarties.com.
Taste of the Nation San Diego:Share OurStrength will host its 18th annual tasting event from 1 to 4 p.m.June 27 in the Grand Ballroom at the Hotel Del Coronado. Dozens oflocal chefs and beverage purveyors will offer gourmet tastings atthe event, which also includes a silent auction. Participatingrestaurants include Whisknladle, BICE, Quality Social, UrbanSolace, Red Marlin, Mistral, Addison and more. Tickets are $60 inadvance, $75 at the door and $125 for VIP admission. Proceedsbenefit programs to end childhood hunger. For tickets, call877-268-2783 or visit tasteofthenation.org.
Firefly wine dinners:Firefly Grill & WineBar in Encinitas hosts these wine dinners at 6:30 p.m. 251 N. ElCamino Real, Suite B. Cost is $75 per person. Go tofireflygrillandwinebar.com or call 760-635-1066:
— June 29,Cakebread Cellars Wine Dinner.
— July 14,Keenan Winery Wine Dinner.
Family movie night:Ponte Family Estate Wineryin Temecula’s Wine Country will host a family movie night at 7:30p.m. July 9 to raise funds for Team Ponte, a team of employees andcommunity members running in the America’s Finest City HalfMarathon and 5K (to benefit Oak Grove Center). Popcorn, watermelon,candy, ice cream and wine will be available for purchase, and themovie will be “Monsters vs. Aliens.” Admission is free (donationsaccepted), and chairs will be provided. Go to pontewinery.com orcall 951-694-8855.
Author presents cookbook:Local author WoodrowWilson will present his cookbook “The Champagne Taste/Beer BudgetCookbook” at 5 p.m. July 16 at the Oceanside Library, 330 N. CoastHighway. Go to www.woodrow-wilson.com.
Amaya wine dinner:Amaya at The Grand Del Marresort will host its second annual four-course Mouton Noir WineDinner at 5:30 p.m. July 16 for $70 per person. Courses includesauteed turbot with an heirloom tomato broth, and veal New Yorkstrip with crispy sweetbreads and sherry-braised collard greens. Goto granddelmar.com or call 858-314-1988.
co*cktail hour:The Lobby Lounge at The GrandDel Mar will host “Mastering Mixology: Summer Sins and Saints,” aclass on making chilled co*cktails, at 4 p.m. Aug. 14 for $25 perperson. co*cktails include herb-infused and tropical fruit mojitos,as well as non-alcoholic concoctions. Go to granddelmar.com or call858-314-1988.
Grape stomp:Orfila Vineyards & Winery willpresent its Grape Stomp from 4 to 8 p.m. Aug. 28; the event offersgrape stomping in a five-foot barrel, a dinner buffet, dancing, hayrides, wine tasting and winery tours. Tickets are $85; go towww.orfila.com or call 877-727-9463.
An evening with Anthony Bourdain:TheCalifornia Center for the Arts, Escondido, will host AnthonyBourdain of the Travel Channel’s “No Reservations” at 8 p.m. Sept.18. Tickets are $45 and $55 (a limited number of VIP tickets are$95 and include a post-show meet and greet and book signing withBourdain) and go on sale at 11 a.m. Friday. Go to www.artcenter.orgor call 800-988-4253.
San Diego Bay Wine & Food Festival:Ticketsgo on sale Tuesday for the seventh annual festival showcasing 170wineries, 800 wines, 60 local restaurants, celebrity chefs andevents including cooking classes, lectures, wine-tastings, auctionsand dinners, scheduled for Nov. 17-21 at various San Diegolocations. Details at www.worldofwineevents.com or619-342-7337.
BBQ ‘n Blues:Terra Restaurant in Hillcrest’sBBQ ‘n Blues series, from 6 to 9 p.m. Thursdays through Sept. 16,allows diners to choose from a selection of main courses (BarbecuedSt. Louis-Style Ribs, Jerk-Marinated Pork Loin, Chimichurri GrilledSkirt Steak and Hoisin Mustard Glazed BBQ Salmon are just a few)and two sides, which rotate weekly, for $17.95. Musicians includeBen Powell and Robin Henkel; Terra is on the 3900 block of VermontStreet. Call 619-293-7088.
FATHER’S DAY EVENTS
The Counter:The build-your-own-burgerrestaurant in Carlsbad will offer all dads a free burger, whenaccompanied by a paying guest. The Burger for Dad (BFD) promotionasks families to tell their servers, “I want the BFD!” on June 20for one free standard burger for Pops (additional and premiumtoppings are extra). Go to www.thecounterburger.com.
Hacienda de Vega:The Escondido restaurant willhost a buffet from 10 a.m. to 2 p.m. The buffet is $19, or $26 fora champagne buffet. Go to haciendadevega.com or call760-738-9804.
Mount Palomar Winery:The Temecula winery willhost a Father’s Day Burger Fest from 11 a.m. to 4 p.m. for $35 perperson. Choose from a selection of burgers and potato salad andbaked beans; tickets also include a glass of wine, or a bottle ofbeer and a wine tasting ticket. Nonalcoholic, vegetarian andchildren’s menus are also available. Entertainment from Deek &Long; go to mountpalomar.com or call 951-676-5047, ext. 112.
Pechanga Resort & Casino:Great OakSteakhouse will offer “Big Daddy” steaks from 5 to 10 p.m.; a26-ounce bone-in ribeye is $48, a 28-ounce porterhouse steak is$55, and an American-style kobe New York strip loin is $58.Journey’s End will offer a buffet brunch from 9 a.m. to 3 p.m. for$39.95 ($16 for children ages 12 and younger); items include KingCrab Legs, Oysters on the Half-Shell, Train Wreck Chili, BBQTri-tip, Grilled Asian Ribs and more. Pechanga Buffet will offerbrunch from 9 a.m. to 4 p.m. and dinner from 4 to 10 p.m. for$25.99 for adults and $12.95 for children ages 3 to 11; offeringsinclude Hot and Cold Snow Crab, Peel and Eat Shrimp, Asian andLatin foods, salads, desserts and more. Go to pechanga.com.
Roppongi Restaurant & Sushi Bar:It’s Dad’sturn, and Roppongi Restaurant & Sushi Bar in La Jolla ishonoring Pop with a prix-fixe dinner menu beginning at 5 p.m. Thedinner is $41.95; add wine pairings for $18. Menu items in thethree-course dinner include Yellowtail And Watermelon CapreseSalad; Sweet Corn And Lobster Lemongrass Bisque; Hibachi-GrilledTop Sirloin Steak; Seared Alaskan Halibut Fillet; Brie CheeseTempura; and Summer Berry Crumble. Go to www.roppongiusa.com orcall 858-551-5252.
Sally’s Seafood on the Water:The restaurant atthe Manchester Grand Hyatt is offering a Father’s Day Prix-Fixebeer pairing menu every day through June 21 (open 5:30 to 10 p.m.Sunday through Thursday and 5:30 to 11 p.m. Friday and Saturday).The three-course meal is $35 per person, with an optional beerpairing for $10. The menu includes Crispy Salt & Pepper Squid,Japanese Braised Short Ribs and Banana Chocolate Lava Cake; withthe pairing, each course comes with a beer. Go towww.sallyssandiego.com or call 619-358-6740.
COOKING CAMPS
Alchemy of the Hearth, 960 Rancheros Drive, Suite L, San Marcos;www.alchemyofthehearth.com or 760-233-2433:
— 10 a.m. to noon June 21-24:Young Chefs inthe Making; $225
— 1 to 3 p.m. June 21-24:Kids Iron Chef;$225
— 10 a.m. to noon June 28-July 1:Kids WizardFeast; $225
— 1 to 3 p.m. June 28-July 1:The ItalianKitchen for Kids; $225
— 6 to 9 p.m. June 28-July 1:Cooking from theHeart (adults); $250
— 10 a.m. to noon July 6-9:The Food Junkyard;$225
— 1 to 3 p.m. July 6-9:Caribbean Beach Party;$225
— 10 a.m. to 1 p.m. July 12-15:Boys CookingAdventure Camp; $225
— 1 to 3 p.m. July 12-15:Young Chefs in theMaking; $225
— 10 to 11 a.m. July 19-22:Magnificent GirlsBake Shop; $225
— 1 to 3 p.m. July 19-22:The Next FoodNetwork Star; $225
— 10 a.m. to 1 p.m. July 26-29:The GlobalKitchen Camp; $225
— 1 to 3 p.m. July 26-29:Kids Iron Chef Camp;$225
— 10 a.m. to 1 p.m. Aug. 2-5:MagnificentGirls Kitchen Magic; $225
— 1 to 3 p.m. Aug. 2-5:Boys Baking AdventureCamp; $225
— 10 a.m. to noon Aug. 9-12:The Chop ShopCamp; $225
— 1 to 3 p.m. Aug. 9-12:The Global KitchenCamp; $225
— 10 a.m. to noon Aug. 16-19:The BreakfastClub; $225
— 1 to 3 p.m. Aug. 16-19:Candy Land; $225
Roz’s Sweet Art Studio,277 S. Rancho Santa FeRoad, Suite N, San Marcos; www.rozsweetartstudio.com:
— 2 to 4:30 p.m. June 29-Aug. 3 (weekly; ages 12 to17):Teen Sugar Art Decorating; $225
— 10 a.m. to 1 p.m. July 5-9 (ages 11 to 17):Tween/Teen Cooking/Baking; $225
— 10 a.m. to 1 p.m. July 12-19 (ages 11 to17):Tween/Teen Cooking/Baking; $225
— 10 a.m. to 1 p.m. July 19-23 (ages 11 to17):Tween/Teen Sugar Art; $225
— 10 a.m. to 1 p.m. July 26-30 (ages 8 to 11):Kids Cooking/Baking; $225
— 10 a.m. to 1 p.m. Aug. 2-6 (ages 8 to 11):Kids Multimedia Art; $225
CLASSES
Alchemy of the Hearth:Offers cooking classesat its new location, 960 Rancheros Drive, Suite L, San Marcos.Classes at 4 p.m. are geared toward children and teens. Alchemy ofthe Hearth is open from 10 a.m. to 9 p.m. Monday through Friday and10 a.m. to 4 p.m. Saturday. Go to alchemyofthehearth.com or call760-233-2433.
— 10 a.m. Thursday:Simply Cupcakes; $65
— 4 p.m. Thursday:Pies for Kids; $40
— 6 p.m. Thursday:Barbecue University;$50
— 10 a.m. Friday:How to Start Your OwnFood-Based Business; $65
— 1:30 p.m. Friday:The Secret Life of aChocolate Chip Cookie; $40
— 6 p.m. Friday:Delectable Morocco; $65
— 10 a.m. Saturday:The Essential Ingredients;$65
— 1:30 p.m. Saturday:Catering 101 (part of aseries)
— 5 p.m. Saturday:The Romeos; $45
— 10 a.m. Monday:Healthy Comfort Foods;$50
— 4 p.m. Monday:Kids Creme Puffs; $50
— 6 p.m. Monday:Flavored Pastas from Scratch;$50
— 10 a.m. Tuesday:One Potato Two; $50
— 4 p.m. Tuesday:Kids Cookie Decorating;$40
— 6 p.m. Tuesday:Potstickers & Gyoza;$65
— 10 a.m. Wednesday:Retro Recipes; $50
— 4 p.m. Wednesday:Boys Grossology; $40
— 6 p.m. Wednesday:Pork, the Other WhiteMeat: Cooking 101; $50
— 10 a.m. June 17:The One-Hour Cooking Class:Chicken Parmigianino; $25
— 11:30 a.m. June 17:Stuffed Shells; $25
— 4 p.m. June 17:Chocolate for Kids; $45
— 6 p.m. June 17:The Chef’s Basket; $50
— 10 a.m. June 18:Tiramisu; $65
— 4 p.m. June 18:Kids Pasta from Scratch;$40
— 6 p.m. June 18:Family Fun Pizza Night;$50
— 10 a.m. June 19:The Mother Sauces: Cooking101; $65
— 1:30 p.m. June 19:Catering 101 (part of aseries)
— 5 p.m. June 19:The Dinner Club; $65
Alta Vista Gardens:Mary Dralle offers cookingclasses monthly at Alta Vista Gardens, 1270 Vale Terrace Drive inVista. Classes are $25 and include tastings and recipes; registerto missklibs1@netzero.com.
— 1:30 p.m. Saturday:Lavender (Lavender-LemonSalmon Risotto, Lavender Lemonade, Lavender Butter Cake)
Cafe Merlot:The restaurant in the BernardoWinery holds wine and cooking classes at 13330 Paseo del VeranoNorte in Rancho Bernardo; $50 per person; go to cafemerlot.com orcall 858-592-7785.
— 5:30 p.m. June 29:Picnic and CampfireRecipes That Travel Well
— 5:30 p.m. July 13:Summer’s Best SeafoodFeast: Chardonnays
— 5:30 p.m. July 27:Healthy and DeliciousItalian Recipes: Pinot Gris, Pinot Grigio
Great News! Discount Cookware & CookingSchool:The San Diego school hosts cooking classes at 1788Garnet Ave. (in the Pacific Plaza at Garnet Avenue and JewellStreet); reserve to 858-270-1582, ext. 3, or go towww.great-news.com. Reserve early; classes fill quickly.
— 10:30 a.m. Thursday:Effortless SummerDishes; $49
— 6 p.m. Thursday:Basic Knife Skills; $49
— 6 p.m. Friday:Friday Night Dinner Party: AMeal A Father Could Love; $59
— 10 a.m. to 4 p.m. Saturday:Great News! BBQEvent; free
— 6 p.m. Monday:Steaks, Steaks, Steaks!;$59
— 10:30 a.m. Tuesday:Cooking With 99 RanchMarket; $49
— 6 p.m. Tuesday:Local Seafood WithOceanaire; $59
— 6 p.m. Wednesday:Delicious Pasta Dinners;$59
— 10:30 a.m. June 17:Easy as Pie; $49
— 6 p.m. June 17:Light and Healthy EverydayEntrees; $49
— 6 p.m. June 18:Sushi Buffet Party; $69
— 11 a.m. June 19:American Steakhouse Fare;$59
Inspired Gourmet:Inspired Gourmet offerscooking classes for $40 each at 29373 Broken Arrow Way in Murrieta.Go to hstrial-inspiredgourmet.intuitwebsites.com or call951-894-7551.
— 11 a.m. June 19:Quick and Elegant SummerDinner on the Patio
— 11 a.m. July 24:Tropical Summer Fun —- A”Do Ahead” Caribbean Flare Dinner
The Kitchen Witch:The Encinitas school hostscooking classes at 127 N. El Camino Real; call 760-942-3288 or goto www.kitchenwitchonline.com.
— 11 a.m. Saturday:Monkey Business (kidsonly); $34
— 6 p.m. Monday:An Evening with Firefly Grill& Winebar; $59
— 6 p.m. Wednesday:Wine Country Cooking;$59
— 6 p.m. June 17:Teriyaki Chicken with FourDifferent Sauces; $69
— 6 p.m. June 18:Fabulous Friday Dining:Hawaiian Luau; $59
— 11 a.m. June 19:Father’s Day Brunch;$59
— 6 p.m. June 22:Phillis’ Favorite SummerAppetizers; $59
Marine Room:Chefs Bernard Guillas and RonOliver of The Marine Room in La Jolla will host a summer cookingclass at 6 p.m. June 23. The class is $65 and includes a winepairing; courses include Hazelnut Dukkah Crusted Baja Prawns,Potato Rosemary Crusted Halibut and Amarula Creme Brulee. After theclass, attendees will eat the dishes; call 858-459-7222.
RB Classic Cooking:Charles Heineke teachescooking classes in his commercial kitchen at 1291 Simpson Way,Escondido. Go to www.rbclassiccooking.com or call 858-442-5252. RBClassic Cooking has several monthly cooking clubs: a cooking co-opat 9:30 a.m. the first Thursday and 6 p.m. the first Friday; aninternational cooking club at 6:30 p.m. the third Saturday; asingles cooking club at 7 p.m. the fourth Friday; and a kidscooking club at 9 a.m. the second Saturday.
— 6:30 p.m. Wednesday:Cheese fondue, roastedchicken, Lyonnaise potatoes, chocolate souffle; $45
Ro Z’s Sweet Art Studio:Rosanne Zinniger’scake decorating shop and studio at 277 S. Rancho Santa Fe Road, SanMarcos, offers classes in cake decorating. There is also a kidscake decorating club for children ages 7 to 11 on one Saturday ofevery month; go to the website for dates. Call 760-744-0447 orvisit rozsweetartstudio.com.
— 6:30 p.m. Thursday, June 17, 24, July 1:Basic Piping; $45
— 10:30 a.m. Saturday:Chocolate ModelingDemonstration; $25
— 1 p.m. Saturday:Pulled Sugar/Isimalt;$18
— 6:30 p.m. June 22:Hello Cupcake!Cupcake/Icing Workshop Out of the Book; $45
— June 29:Teen Sugar Art
— 6:30 p.m. July 8, 15, 22, 29:Fondant/Gumpaste: The Basics; $45
— 10 a.m. July 10:Gourmet CupcakeWorkshop
— 10 a.m. July 17:Summer Gumpaste FlowerWorkshop
— 9 a.m. July 31 and Aug. 1:Sugar FlowerWorkshop with James Rosselle; $625
SDSU Extended Studies:San Diego StateUniversity’s College of Extended Studies will offer a course on”Exploring Wine” from 6 to 9 p.m. Tuesdays, July 6 through Aug. 3,as part of the professional certificate in the business of winecertificate. The course is $295 ($325 after June 30). Go towww.neverstoplearning.net or call 619-594-6924.
Simply Cooking for the Fun of It:The CarlsbadSenior Center and chef Steve Pettersen will explore appetizers atthe next cooking class, from 3 to 4:30 p.m. Wednesday at 799 PineAve. in Carlsbad. Pettersen will demonstrate how to make an entiremeal of hot and cold appetizers; class is $5. Call760-602-4650.
Sur la Table:The Carlsbad location offerscooking classes at 1915 Calle Barcelona (in The Forum shops). Call800-243-0851 or e-mail cooking046@surlatable.com:
— 6:30 p.m. Friday:Everything on the Grill;$79
— 3 p.m. Saturday:Sushi and HandrollWorkshop; $79
— 2 p.m. Sunday:Five Summer Pastas; $69
— 10:30 a.m. Tuesday:Quick and Easy SummerMeals; $55
— 6:30 p.m. Wednesday:Niman Ranch HeritagePork; $85
— 6:30 p.m. Friday:Date Night: Chef’s Table;$79
— 10:30 a.m. Saturday:Grilling Local; $69
— 2 p.m. Sunday:Bon Appetit: Firing Up theGrill for Dad; $79
— 6:30 p.m. Monday:Quick and Easy SummerMeals; $69
— 10:30 a.m. Tuesday:Bon Appetit: Firing Upthe Grill for Dad; $69
— 6:30 p.m. Wednesday:Skillet Essentials fromAll-Clad; $100
— 6:30 p.m. June 18:The Brewmaster’s Table;$79
— 10:30 a.m. June 19:The Perfect Pie; $69
— 3 p.m. June 19:Cooking with Dad; $45
— 2 p.m. June 20:Father’s Day BBQ Party;$69
— 10:30 a.m. June 21-25:Kids Culinary WorldTour (camp); $350
— 6:30 p.m. June 21:Summer VegetarianCooking; $69
Thornton Winery:Thornton Winery in Temeculawill host a “Sensational Summer BBQ” cooking class at 2:30 p.m.June 26 for $60 per person. Recipes include BBQ Chicken and SweetCorn Bisque; Penne with Grilled Zucchini and Tomatoes; GrilledSwordfish and Shrimp; Pepper-Crusted Flat Iron Steak; and GrilledPlum and Candied Almond Flat Bread. Go to thorntonwine.com or call951-699-0099.
IN THE SPIRITS
Acqua Al 2:The Gaslamp Quarter restauranthosts wine tastings during “Uncorked” the first Wednesday of everymonth at 322 Fifth Ave. in San Diego. For $20, guests taste fourwine/spirit selections paired with four appetizers. Reservationsare required; call 619-230-0382 or go to acquaal2.com.
Carlsbad Wine Merchants:Hosts tastings at 5p.m. Fridays and 4 to 7 p.m. Saturdays for a fee at 5814 Van AllenWay, Suite 155, Carlsbad. Call 888-750-WINE or visitwww.CarlsbadWineMerchants.com.
The Collective:Tasting lounge featuresone-of-a-kind, handmade boutique wines at 28544 Front Street in OldTown Temecula. Hours are 3 to 10 p.m. Wednesdays and Thursdays,noon to midnight Fridays and Saturdays, and noon to 10 p.m.Sundays. Call 951-693-4567 or go to tvwinecollective.com.
ENO-Versity at the Hotel Del:ENO, the wine,cheese and chocolate tasting room at the Hotel del Coronado, hasannounced its 2009 classes for ENO-Versity. Classes are $35 perperson and start at 4 p.m.; call 619-522-8546 or go tohoteldel.com/ENO-wine. The Hotel Del is at 1500 Orange Ave. inCoronado. ENO is also offering “Tasting Tuesdays” from 5 to 8 p.m.,offering 10 wine samples for $10; “Say Cheese” Wednesdays from 5 to10 p.m. with half-off cheese flights; “Bubbly Thursdays” from 5 to10 p.m. with half-off sparkling wine by the glass or bottle; and $5Fridays from 5 to 7 p.m. with $5 glasses of wine.
Fifty Barrels Winery and Tasting Room:Hoststastings from 5 to 8 p.m. Fridays and 11 a.m. to 5 p.m. Saturdaysat 3800 Oceanic Drive, Suite 106, Oceanside. Call 760-696-2998 orgo to carlsbadcoastal.com.
Harvest Ranch Market Del Mar:Wine tastingsfrom 5-7:30 p.m. plus appetizers for $10-$20. The store is at 1555Camino Del Mar, Suite 203, Del Mar. Call 858-847-0555.
Holiday Wine Cellar:Daily tastings from 5:30-7p.m. at 302 W. Mission Ave., Escondido. Wine Down Mondays featurefive wine tastes for $5 from 5:30-7:30 p.m. Mondays, and “Hop Overthe Hump Wednesdays” are weekly beer-tasting events for $5. Go toholidaywinecellar.com or call 760-745-1200:
— 5:30 p.m. Monday:Pear Valley Wines fromPaso Robles; $5
— 5:30 p.m. June 19:Lightning BreweryTasting; $15
— 5:30 p.m. June 21:White Wines to CelebrateSummer; $5
— 5:30 p.m. June 26:Wine Discovery Series:Frank Family Vineyards; $15
— 5:30 p.m. June 28:Chiantis and Sangiovese;$5
The North County Wine Company:Tastings dailyat 1099 San Marcos Blvd., San Marcos, plus special events from 10a.m.-8 p.m. Fridays and Saturdays and noon-6 p.m. Sundays. Call760-744-2119 or visit www.NorthCountyWineCompany.com.
Stone Brewery:The Escondido brewery andrestaurant is hosting events at 1999 Citracado Parkway inEscondido. The bistro also hosts movies in its garden. Call760-471-4999 or go to www.stonebrew.com.
— Monday:Women Only: Strong Ales
— Aug. 3:Fresh Dinner
T&H Prime Meats & Sausage:The shop nowoffers tastings from 10 San Diego wineries from 11 a.m. to 4 p.m.Thursdays-Saturdays for $5, which includes four tastes and a SanDiego Vintners Association souvenir wine glass, at 735 E. MissionRoad, San Marcos. Call 760-471-9192.
Vine to Glass:The Oceanside wine bar holdstastings six days a week and has biweekly events for $10 to $15;small-production boutique wines are available by the glass orbottle. Beer tastings are $6; antipasto platters are $15. The baris open 2 to 8 p.m. Tuesday and Wednesday; 1 to 9 p.m.Thursday-Saturday; and 12 to 6 p.m. Sunday. Vine to Glass is at210-A N. Coast Highway in Oceanside; call 760-757-2254 or go tovinetoglass.com.
Vino100:Wine tasting events are offered at 5p.m. at 133 S. Las Posas Road in San Marcos. Call 760-591-9113 orgo to vino100sanmarcos.com.
Vinz Wine Bar:Full restaurant menu with widewine menu by the glass or bottle. Tastings are from $5-$10 from 5to 7 p.m. Tuesdays and 3 to 5 p.m. Saturdays, and come withcharcuterie and cheese. Live music on Saturdays. Vinz is at 201 E.Grand Ave., Escondido. Call 760-743-8466 or visitvinzwinebar.net.
The Wine Spot:Tastings at its new location,2917 State St., Carlsbad. House tastings are offered any time; callfor the tasting of the week. Hours are 11 a.m. to 10 p.m.Monday-Thursday, 11 a.m. to 10:30 p.m. Friday-Saturday, 11 a.m. to7 p.m. Sunday; call 760-434-9463 or visit the-wine-spot.com.
Wine Street Inc.:Weekly tastings from 3-7 p.m.Fridays, with appetizers. Wine Street is at 6986 El Camino Real,Suite D, Carlsbad. Call 760-431-8455 or visitwww.winestreet.com.
Wine Styles:The Encinitas wine store hoststastings from 5:30-7:30 p.m. Wednesdays and 1-6 p.m. Saturdays.Cost is $15 or $10 for WineClub members and includes six to eightwines and snacks. The shop also hosts WineDown Fridays, whereguests enjoy wine and live music and can bring in food tosocialize. Call 760-633-0057.
Send information about local food products, food events orclasses to Food Editor Pam Kragen, North County Times, 207 E.Pennsylvania Ave., Escondido, CA 92025; fax to 760-745-3769, ore-mail to food@nctimes.com.
