Chipotle offers free food to Navy personnel:Chipotle will offer a free burrito, bowl or salad to anyactive-duty Navy personnel who show their IDs at the SportsArena-area Chipotle restaurant (3680 Rosecrans Ave., San Diego)from 4 to 9 p.m. Monday, Nov. 19. Family members are included. Thedeal is good only at that restaurant, during those hours.
Friday’s half-price appetizers:T.G.I. Fridaywill feature eight half-price appetizers in the bar after 4 p.m. atparticipating restaurants through Dec. 23. The appetizers areSesame Jack Chicken Strips, Tuscan Spinach Dip, Fried Mozzarella,Pot Stickers, Crispy Green Bean Fries, Loaded Potato Skins,Friday’s Tostada Nachos and Buffalo Wings. Go towww.fridays.com.
Salvation Army seeks turkeys:The SalvationArmy in Escondido is collecting turkeys to serve more than 300people on Thanksgiving. The Salvation Army hopes for 100 donatedturkeys and is also seeking boxes of stuffing, canned gravy, cansof chicken broth, potatoes, pumpkin pies, dinner rolls and cans ofwhipped cream. Donations can be dropped off at 1301 Las Villas Wayin Escondido from 8 a.m. to 6 p.m. Monday through Friday; call760-745-8616, ext. 100.
Holiday offerings:Seattle’s Best Coffee isoffering new cafe beverages, baked goods and seasonal coffees. Theitems include Sugar & Spice Latte, Peppermint Mocha Trio,Gingerbread Latte, Eggnog Latte and OvenSong Chocolate PeppermintLoaf Cake. Go to www.seattlesbest.com.
Wilson Creek wine labels:Add a personal touchthis holiday season with Wilson Creek Winery’s custom wine andchampagne labels for its wines and popular almond champagne. Orderby Nov. 30 and receive a discount; e-mailsarah@wilsoncreekwinery.com or call 951-699-9463.
Ocean Spray holiday help:Ocean Spray ishelping cooks with cranberries this holiday season through its Website, oceanspray.com. The site has recipes, an everyday guide tocranberries, plan-it tool and more. Go to oceanspray.com.
Wine hotline open:The wine version of theholiday “Turkey Hotline” is up and running, offering expert adviceon wine pairings on the Loews Hotels Wine Line through Jan. 1.E-mail wineline@loewshotels.com or go towww.facebook.com/loewshotels and click on the “Wine Line” tab.
Sammy’s gift cards:Sammy’s Woodfired Pizza isoffering a “Gift Well. Feel Good.” holiday gift card promotionthrough Dec. 31, where customers who buy gift cards online atwww.sammyspizza.com can get a free pizza certificate with each $50of cards purchased. Also, the first 75 people to buy $150 or morein gift cards will receive two tickets to the San Diego Zoo. Go towww.sammyspizza.com.
Savory adds menu items:Savory Casual Fare inEncinitas has added two sections to its menu: Home Style and Chef’sValue. The Home Style section of the dinner menu includes comfortfoods like Buttermilk Fried Chicken Breast, Pork-n-Beans and DuckLeg Confit. The Chef’s Value is a $40 three-course meal with choiceof appetizer, entree and dessert from the dinner menu ($59 withwine pairing). Savory is at 267 El Camino Real; go towww.savorycasualfare.com or call 760-634-5556.
Prime rib Sundays:Tango Restaurant &Lounge in Escondido is now offering a Prime Rib Dinner, withpotatoes and fresh vegetables, for $24.50 per person from 4 to 9p.m. Sundays. Tango is at 417 W. Grand Ave. Call 760-747-5000 or goto tangoongrand.com.
W is for Wine: The W Hotel in San Diego is now offering”Thunder List Thursday,” a pairing of specially selected wines anda three-course, $30 menu. Wine expert Gary Vaynerchuk, who uses theInternet to promote his video blog about wine, hand-picked a winelist for the hotel’s RICE restaurant. On Thursdays beginning Oct.8, diners can pick from a “red” or white” menu and buy thespecially priced bottles to pair with the $30 menu. Go tothewsandiegohotel.com/rice.
Aqua Terra happy hour: The popular restaurant inside thePala Mesa Resort is now offering happy hour from 4 to 9 p.m.Sundays, 5 to 10 p.m. Mondays and 4 to 6 p.m. Tuesdays. Discountson appetizers, sandwiches, sushi and beer are included, as well as50 percent off all sushi rolls and nightly drink specials. Also,Aqua Terra Bar now has a “Play the 19th Hole” special from noon toclose that offers golfers who bring in their scorecards a firstbeer for the price of their scorecard. Also, guests wearingfootball jerseys receive $1 off their first beer. Go topalamesa.com.
Golden Door cookbook:The Escondido destinationspa has released another cookbook, “Golden Door Cooks at Home,”featuring favorite recipes from Golden Door Executive Chef DeanRucker. The hardcover book sells for $40 and has recipes such asCreamy Cauliflower Soup With Caramelized Cauliflower; TeriyakiBlack Cod With Sticky Rice Cakes And Seared Baby Bok Choy;Adobo-Marinated Grass-Fed Flank Steak; Soft Rosemary-Lemon PolentaWith Sweet Corn, Oyster Mushrooms And Rainbow Chard; and WarmFlourless Chocolate Cake With Orange Sauce. Go togoldendoor.com.
Pinnacle Restaurant rolls out fall/winter menu:Pinnacle Restaurant at Falkner Winery in Temecula has revamped itsmenu for the fall/winter season while keeping customer favorites,such as Lobster Mac & Cheese and Black Angus Cheeseburger, onthe menu. New items include the Ahi Crunchy Salad (thinly slicedblackened ahi on baby greens with soy onion dressing, pickledginger, crunchy wontons, black sesame seeds and Mandarin oranges),Portobello “Monte Cristo,” Chipotle Lime Pasta (blackened chickenbreast in a chipotle-lime cream sauce), Pan-Seared Salmon (in alobster-shrimp cream sauce) and more. Pinnacle also offershalf-price wine bottles Monday through Friday. Go tofalknerwinery.com.
Lobster at George’s:George’s California Modernoffers a Lobster Tasting Menu to celebrate the start of the localspiny lobster season. Executive Chef Trey Foshee’s five-course menuis $90, or $125 with wine pairings. Dinner includes poached lobstersalad with Thai dressing and wasabi tobiko; Chino Farms corn soupwith a spicy tomato-braised lobster; butter-poached lobster withbutternut squash, apples, spinach, uni and truffle; “Surf and Turf”of spiny lobster and grilled hanger steak, smoked garlic, spinach,potato puree and red wine lobster sauce; and a choice of dessertcreations by Pastry Chef Trang Huyhn. Go togeorgesatthecove.com/california-modern or call 858-454-4244.
Harrah’s Rincon food specials:Harrah’s RinconCasino & Resort in Valley Center has some food deals for thefall. From 10 a.m. to 2 p.m. Sundays in November, the InternationalBuffet will hold a New Orleans Jazz Buffet featuring New Orleansfavorites like Seafood Gumbo, Shrimp Remoulade, Chicken Creole,Dirty Rice, $1 glasses of champagne and more. At the Sports Pit,happy hour from 4 to 7 p.m. Monday through Friday includes half-offdraft beer and well drinks, and Mondays, Thursdays and Fridays havea half-off pregame menu (with items like Lightning Wings, Green BayNachos and Texas Toothpicks). Also, the International Buffet andFiore Steak & Seafood will have Thanksgiving menus. Go toharrahsrincon.com.
BICE opens:BICE, which offers guests a mix oftraditional and contemporary trends in Italian cuisine, openedWednesday in the Gaslamp Quarter on the corner of Island and FourthAvenue. BICE features homemade pastas and offers dishes likePappardelle al Telefono, Ossobuco, whole Mediterranean sea bassroasted with garlic and rosemary on a bed of potatoes and more.BICE has a Cheese Bar and a private dining room. Appetizers are $9to $12; pastas are $10 to $16; entrees are $16 to $28; and a chef’sprix-fixe dinner with wine pairing is $40. Go towww.bicesandiego.com or call 619-239-2423.
Murrieta author honored:Murrieta cookbookauthor Linda J. Amendt won two awards in the National Best Books2009 Awards. Her book “400 Sensational Cookies” won in theBaking/Bread category, and “175 Best Jams, Jellies, Marmalades& Other Soft Spreads” won in the Canning & Preservingcategory. Go to www.lindajamendt.com.
Pie donation: Market St. Cafe Bistro & French Bakeryis donating one pie for each five it sells to Oceanside’s LifeChristian Church, which is attempting to provide 500 dinners forThanksgiving. The cafe is at 1080 San Marcos Blvd., Suite 104; goto www.marketstcafe.com or call 760-471-7646.
Pechanga restaurant hours change: The restaurants atPechanga Resort & Casino in Temecula have new hours. BlazingNoodles is open from 11:30 a.m. to 3 a.m. Monday through Thursday,11:30 a.m. to 6 a.m. Friday, 10 a.m. to 6 a.m. Saturday and 10 a.m.to 3 a.m. Sunday, with Dim Sum Saturday and Sunday from 10 a.m. to3 p.m.; Paisano’s is open from 5 to 10 p.m. Sunday through Tuesdayand 5 to 11 p.m. Friday and Saturday (closed Tuesday andWednesday); Seafood Grotto is open from 5 to 10 p.m. Wednesday,Thursday and Sunday, and 5 to 11 p.m. Friday and Saturday (closedMonday and Tuesday); and Great Oak Steakhouse is open from 5 to 10p.m. seven days a week. Go towww.pechanga.com/dining.aspx.
Easy entertaining:San Diego Authentic Flavorsmakes Thanksgiving meals easy by making them for you. With aminimum 72-hour notice by Nov. 20, the meals can be made for $199for eight to 10 people and $299 for 12 to 15 people. Turkey only is$75 for eight to 10 people and $125 for 12 to 15 people; disheswithout the turkey are $200 for up to 15 guests. Dishes includefresh free-range turkey, cranberry relish, mashed potatoes withsauteed onion and fresh parsley, pumpkin pie and more. Go towww.sdauthenticflavors.com or call 858-404-0606.
Marie Callender’s feasts:Marie Callender’s isoffering full meals for six to eight people for the holidaysstarting at $99.99 for a Turkey Feast (oven-roasted turkey breastwith cranberry sauce, apple-sage stuffing, turkey gravy, freshmashed potatoes, chef’s vegetables, sweet yam casserole,fresh-baked cornbread, whole pumpkin or apple pie, and Marie’sspecial blend coffee). Other feasts are Ham Feast ($109.99);Ultimate Whole Turkey Feast ($119.99); Ham and Turkey Combo Feast($139.99); and the Ultimate Ham and Turkey Feast ($149.99).Trimmings are also available a la carte; order by Nov. 24. MarieCallender’s restaurants are also offering Thanksgiving dinnersin-store beginning at 11 a.m. Nov. 26. Go towww.mariecallenders.com.
Viejas opens Asian restaurant:On Oct. 22,Viejas Casino in Alpine opened Far East Winds, a restaurant thatoffers dishes from the four main regions of China: Cantonese(Southern China); Szechuan (Western); Mandarin (Northern) andShanghainese (Eastern). The restaurant, near the casino’s newmain-floor poker room, opens at 5 p.m. weekdays and at 2 p.m.weekends. To celebrate the opening, members of the Kumeyaay tribeheld a traditional blessing ceremony with birdsinging and a”smudging” by tribal councilmember Virginia Christman.
Ex-local heads Kiwi winery:Just over 10 yearsago, San Diego State University graduate Quintin Quider was a localsea urchin diver. Today, he and his wife, Avril, own Wild EarthWinery in New Zealand’s Central Otego region. The Quidersestablished their vineyard in 1998 and produced their first winesin 2004. Last year, the company’s 2006 Wild Earth Pinot Noir wonthe Champion Red category at the London International WineChallenge, and its 2007 Pinot earned five-star and No. 1 ratings ina number of wine guides. The vineyard’s wines are now at stores inSan Diego, Del Mar and Carlsbad, as well as Palm Desert, OrangeCounty and L.A. Wines are $25, the limited edition 2006prize-winning pinot is $55 and its 2007 pinot is priced from$38-$45. Visit www.wildearthwines.co.nz.
Contestants sought for flauta-eating tourney:Jose’s Restaurant in La Jolla is seeking contestants for its firstsanctioned Jose’s World Flauta-Eating Contest on Dec. 6. Officialswith the International Federation of Competitive Eating willoversee the race to see who can eat the most of Jose’s signatureflautas (shredded chicken, wrapped in a flour tortilla anddeep-fried) in the allotted time. Jose’s has been serving flautassince the 1970s, and spokesman Bill McHugh said he expects thewinner to consume 50 or more of the 1.5-ounce flautas (for cashprizes ranging from $500 to $2,000). Qualifying events will be heldat 4:30 p.m. Nov. 21 at Jose’s, 1037 Prospect St. Register at858-454-7655 or visit www.joses.com.
Sammy’s food drive:Sammy’s Woodfired Pizza hasteamed with the Hand Up Youth Food Pantry for a Thanksgiving FoodDrive from Nov. 18-24 at Sammy’s locations in San Diego County.Those who drop off a nonperishable, canned food item will receive acoupon for a free signature giant Messy Sundae dessert. Go towww.sammyspizza.com.
Tango Tasting Tuesday:Tango Restaurant &Lounge in Escondido started offering Tasting Tuesday in its lounge.The special bar menu of “small bites” offers items from $3 to $7,including Sweet Potato Soup, Chilean Sea Bass and Grilled BisonFilet. Four flights will be offered to accompany the food: theReds, the Whites, the Bubbles and the Beer, all between $6 and $12.Go to www.tangoongrand.com or call 760-747-5000.
Dining events
Beer Week under way:The first San Diego BeerWeek continues through Sunday with more than 200 events atrestaurants, pubs and bars around the county designed to enlightenthe public about the local craft brewing scene and encourage peopleto drink locally brewed beer. Go to sdbw.org for upcomingevents.
Hunter Steakhouse hosts holiday wine/foodtasting:Hunter Steakhouse will host a holidaywine-tasting event at 6 p.m. Thursday at 1221 Vista Way inOceanside. Two red and two white wines from California and SouthernTuscany will be served with food tastings to complement each wine(including cranberry turkey crostini, beef tenderloin tips inwhiskey peppercorn sauce, smoked salmon new potatoes and chocolatetorte). Cost is $25 plus tax and gratuity and reservations arerequired to 760-433-2633.
Cookbook signing:Su-Mei Yu, cookbook authorand chef-owner of Saffron Noodles & Sate and Saffron ThaiGrilled Chicken, will sign copies of her latest book, “The Elementsof Life: A Contemporary Guide to Thai Recipes and Traditions forHealthier Living,” at 6 p.m. Thursday at UC San Diego’sInternational House. Go to slowfoodsandiego.org.
Ravonettes dining deals:Before Thursdayevening’s Ravonettes concert at the Belly Up Tavern in SolanaBeach, Wild Note Cafe will have a menu of $9.49 food items and willoffer guests a chance to win a painting created in the cafe thatnight. David Gough will begin painting at 6 p.m., and the showstarts at 9. Go to www.bellyup.com.
LEED Starbucks store opening:The firstStarbucks LEED Volume Certification Pilot Store is set to open itsdoors Thursday at 7625 Linda Vista Road in San Diego. Over the nextsix months, Starbucks will renovate more stores to comply with LEEDstandards. Go to starbucks.com.
“Taste of Opera” events:San Diego Opera isbringing back “Taste of Opera,” events that introduce the 2010season with dinners and events. Great News! Discount Cookware andCooking School and Chef Katherine Emmenegger will hold cookingclasses themed for the four operas in 2010: “Nabucco”(Israeli/Persian, 6 p.m. Friday), “Romeo and Juliet” (romantic; 6p.m. Dec. 11) and “La Traviata (champagne; 6 p.m. Jan. 15). Classesare $69; call 888-GR8-CHEF or go to www.great-news.com. Also, anumber of restaurants will hold “Entertaining Entrees to Opera”throughout the rest of the year. Call 619-533-7000 or go towww.sdopera.com/experience/tasteofopera (also has menus).
South Coast wine dinner:South Coast WineryResort & Spa will host a five-course dinner with new winerelease samples at 6 p.m. Saturday. Executive Chef Dean Thomas andwinemakers Jon McPherson and Javier Flores will be on hand at theevent; tickets are $125. Call 951-587-9463.
Cookbook signing:Temecula Olive Oil Companywill host author Fran Gage for a cookbook signing of “The NewAmerican Olive Oil, Profile of Producers and 75 Recipes” anddessert recipe demonstration at 2 p.m. Saturday in the educationroom above the store at 28653 Old Town Front St. Go towww.temeculaoliveoil.com or call 951-693-0607.
Green Flash anniversary:Green Flash BrewingCo. will celebrate its seventh anniversary beer festival from noonto 4 p.m. Saturday at 1430 Vantage Ct. in Vista. Tickets are $35and include 10 4-ounce tastings and a meal token, and it willinclude several local breweries. Go to www.greenflashbrew.com orcall 760-597-9012.
Cal-a-Vie Culinary Week:Vista’s Cal-a-VieHealth Spa will celebrate Culinary Week from Sunday through Nov. 22with hands-on cooking experiences, classes, tours and more for itsguests. Guests will learn how to prepare healthful meals withflavor and style, including dishes for the holidays. Spa programsare three, four or seven days long and include fitness classes, spatreatments, meditation and more. Also, during Culinary Week, guestscan take classes such as “How to Host a Healthy, Yet ElegantHoliday Party,” pizza making, basics of sauteeing, and a food andwine pairing night. Go to cal-a-vie.com or call 866-772-4283.
Yappy Hour at the Sheraton:The SheratonCarlsbad Resort & Spa has teamed with Dogs on the Run to hold aPresents for Pets collection drive now through Nov. 21; those whobring in a pet supply item are invited to a “Yappy Hour” from 2 to4 p.m. Nov. 21 on the lawn, with live music, dog contests, treats,a raffle, appetizers and more. Call 760-827-2603.
The Shores monthly pairings:The ShoresRestaurant in the La Jolla Shores Hotel continues to offer monthly”Savor & Sip” tasting menus. Executive Chef Bernard Guillas andChef de Cuisine Augie Saucedo have created the menus to highlighteach seasonal ingredient, and Lisa Redwine has paired wine or beerwith each course. The three-course menus are available from 5 to 10p.m. Fridays and Saturdays. Call 858-456-0600 or go towww.theshoresrestaurant.com.
— November: Brandt beef —- menu options include MacadamiaBeef Satay, Stout Beer Braised Prime Short Ribs, Heirloom ApplePecan Cake and more; $35 with wine pairings, $25 without.
— December: Lobster —- menu options include Sweet PotatoLobster Chowder, Lobster Blue Crab Risotto, Stone Fruit VanillaBread Pudding and more; $40 with wine pairings, $30 without.
High-tide breakfasts:The Marine Room in LaJolla will offer winter high-tide breakfasts, where diners canenjoy the high surf while dining on a buffet by Executive ChefBernard Guillas and Chef de Cuisine Ron Oliver; the buffet includeschilled seafood, wild mushroom frittata, Julian apple and tartcherry cheese blintzes, Virginia ham quiche and sweet treats.Buffet is $32 and does not include beverages, tax or tip. Call858-459-7222 or go to marineroom.com. The breakfast dates:
— 7 to 10:30 a.m. Saturday
— 8 to 11 a.m. Dec. 5
— 10 a.m. to 2 p.m. Dec. 6
— 7 to 10 a.m. Dec. 29-30
Fall winemaker dinner:Temecula’s Ponte Winerywill hold its seventh annual Fall Winemaker Dinner at 7 p.m. Sundayat 35053 Rancho California Road. The six-course meal, with menuitems like Heirloom Carrot Consomme and Filet of VenisonWellington, will be paired with Ponte wines. Tickets are $130; goto pontewinery.com or call 951-694-8855.
SoCal top chefs:Journey at Pechanga Resort& Casino in Temecula will hold a regional cooking competitionto crown the top chef in the area at 4 p.m. Monday (judging isbetween 4 and 5 p.m.). Participating are executive chefs LuisCamacho and Tony Nanci of Anthony’s Lounge & Ristorante inMurrieta; chef Scotty Wagner of ChileCo Catering in San Diego; chefSebastian Crivello of Crivello Ristorante Italiano; executive chefMichael Henry of Meritage Restaurant at Callaway Winery;garde-manger chef Richard Han and sous chef Tim Nalick of PechangaResort & Winery; owner and chef Francesco Cusimano of RusticoRistorante/Pizzeria in Winchester; executive chef Alec Carballo ofStone Brewing World Bistro & Gardens in Escondido; executivechef Steven Patrick of Twenty/20 Grill & Wine Bar at theSheraton Carlsbad Resort & Spa; and executive pastry chefJean-Marie Verhoeven of Pechanga Resort & Casino. The chefswill be judged on presentation, artistic interpretation, taste anduse of a mystery ingredient. There will be a judges’ winner and apeople’s choice winner; tickets are $45. The event raises funds forthe Oak Grove Center for Education; go to www.oakgrovecenter.org orcall 951-677-5599, ext. 2238.
San Diego Bay Wine & Food Festival:CookingLight magazine sponsors the annual festival, which runsWednesday-Nov. 22 in San Diego. This year’s festival will featurewine-tasting seminars, cooking classes, reserve tastings, winedinners, and the Grand Tasting Event, an all-day showcase of morethan 800 wines, 70 local restaurants and 30 gourmet foodmakers.Guest chefs this year include Brian Malarkey, Bernard Guillas, Sam”The Cooking Guy” Zien, Alex Stratta, Billy Strynkowski and PaulBartolotta, along with winemaker Peter Mondavi Jr. and mastersommelier Joseph Spellman. Tickets are on sale at 619-342-7337 orworldofwineevents.com.
Thomas Arvid Wine Dinner at Fleming’s:Fleming’s Prime Steakhouse & Wine Bar in San Diego will hostNapa Valley still-life artist Thomas Arvid, who specializes inpainting wine bottle scenes, at a five-course wine dinner at 6:30p.m. Nov. 19 at 380 K St. The dinner, with Napa Valley winepairings, is $125. Call 619-237-1155.
Local Thanksgiving dinner:Slow Food Urban SanDiego will host a local Thanksgiving dinner at 6 p.m. Nov. 19 atUCSD’s International House. Turkey from Womach Ranch Farms will beprepared by Chef Jeff Jackson of A.R. Valentien, and other dishesusing local ingredients will also be served. Tickets are $25; go toslowfoodsandiego.org.
Orfila Futures Parties:Orfila Winery will holdits Merlot Futures Party at 7 p.m. Nov. 20 and 21 to celebrate therelease of the Ambassador’s Reserve Merlot. The black-tie event,which is for customers who have already purchased a case of MerlotFutures at $275, includes an outdoor wine tasting, five-course mealand wine pairings, entertainment and dancing. Tickets are $125; goto orfila.com or call 760-738-6500, ext. 2.
Share Our Plate:Alchemy of the Hearth willhold a “Share Our Plate” event from 10 a.m. to 4:30 p.m. Nov. 21 at960 Rancheros Drive, Suite L, San Marcos. Share Our Strength is thephilanthropic arm of Alchemy of the Hearth and is geared toproviding venues where food can be collected for donation. Theall-day event will offer free Thanksgiving technique classes withthe donation of a canned or packaged food item at the door. Allclasses are 30 minutes and are demo only. Class sizes are limited;go to www.alchemyofthehearth.com or call 760-233-2433.Schedule:
— 10 a.m.: It’s All About the Bird
— 10:45 a.m.: To Brine or Not to Brine
— 11:30 a.m.: The Art of Stuffing
— 12:15 p.m.: Perfect Gravy Every Time
— 1 p.m.: Elegant Side Dishes
— 1:45 p.m.: Really Good Pie
— 2:30 p.m.: Fabulous Leftovers
— 3:!5 p.m.: Festive Drinks
Edible book contest:Several San Diego Countylibrary branches are hosting Edible Book Contests this month; thecontest asks participants to illustrate or interpret a book throughfood. Participating branches are Cardiff-by-the-Sea (10 a.m. Nov.21); Borrego Springs, Del Mar, Encinitas, Ramona, Solana Beach,Valley Center and Vista (2 p.m. Nov. 21); Julian (1 p.m. Nov. 21);and San Marcos (3:30 p.m. Nov. 18).
BASIC or Bust:After the Breast Cancer 3-DayWalk on Nov. 22, BASIC Urban Kitchen + Bar on 10th Avenue nearPetco Park will host “BASIC or Bust,” where walkers dressed in pinkwill receive discounts on food and drinks. Draft craft beers willbe $3, wines by the glass will be $6, pink “Tatatini” martinis willbe $5 and there will be pizza samples. Also, 10 percent of allproceeds at BASIC will be donated to Susan G. Komen For the Cure.Go to www.barbasic.com or call 619-531-8870.
National Tie One On Day:Author EllynAnneGeisel created National Tie One On Day, which encourages people towrap a loaf of bread or other baked goods in an apron, tuck a noteof encouragement in the pocket, then tie on an apron and deliverthe “bundle” to someone in need. The fourth annual National Tie OneOn Day is Nov. 25; read more about it at www.apronmemories.com.
Candlelight dinner:Callaway Winery inTemecula’s Wine Country will host a Holiday Candlelight Dinner at6:30 p.m. Dec. 5. The four-course gourmet dinner, paired withCallaway wines, starts with a sparkling wine and hors d’oeuvresreception and is $85 per person. Go to www.callawaywinery.com orcall 951-676-4001.
La Tapatia tasting:Escondido’s La TapatiaMexican Restaurant & Cantina will hold a Grande Spirit Tastingof more than 50 spirit varieties at 5 p.m. Dec. 6. The event alsoincludes hors d’oeuvres; tickets are $75 in advance and $100 at thedoor. Call 760-805-0875.
Tesoro features artists:Tesoro Winery willfeature Southern California artists beginning Dec. 10 andcontinuing every second Thursday in its tasting room. Go totesorowinery.com.
Holiday cheer at lunch:The Marine Room in LaJolla is offering a little holiday cheer and views of the PacificOcean during December (through Dec. 18) with lunch from 11:30 a.m.to 2 p.m. Wednesdays, Thursdays and Fridays. The special holidaylunch menu includes seafood crepes, Nebraska center-cut filetmignon, cashew-spices Baja shrimp co*cktail and more. Call858-459-7222 or go to marineroom.com.
Holiday hours:Mister A’s and Mille Fleurs willoffer holiday cuisine and extended hours for the holidays. MisterA’s will offer dinner from 4:30 to 9:30 p.m. on Christmas Eve and1:30 to 8 p.m. Christmas Day. It will also have dinner from 5 to10:15 p.m. on New Year’s Eve and 5:30 to 9:30 p.m. New Year’s Day.Go to www.bertrandmisteras.com or call 619-239-1377. At MilleFleurs, dinner will be served from 6 to 8:30 p.m. Christmas Eve andChristmas Day; dinner is from 6 to 8:30 p.m. on New Year’s Eve andNew Year’s Day. Go to www.millefleurs.com or call 858-756-3085.
Christmas at The Marine Room:The Marine Roomin La Jolla will have a special Christmas menu from noon to 7 p.m.Dec. 25 at 2000 Spindrift Drive (regular menu will not beavailable). A la carte offerings include Humboldt Fog Goat CheeseBrulee, Pistachio Butter Basted Australian Lobster Tail, JulianApple Pecan Cake and more. Go to www.marineroom.com or call858-459-7222.
New Year’s Eve at Roppongi:Roppongi Restaurant& Sushi Bar in La Jolla will offer a three-course prix-fixemenu on New Year’s Eve. Menu options include Kabocha Squash BisqueWith Lobster Dumpling, Ginger and Scallions; Meyers All NaturalFilet Mignon With Shiitake Mushrooms Black Garlic Puree, OkinawanSweet Potato And Brussels Sprouts; Roasted Banana Mango Spring RollWith Coconut Gelato and Passion Fruit; and more. The dinner is $55;go to www.roppongiusa.com or call 858-456-8018.
New Year’s Eve at The Marine Room:The MarineRoom in La Jolla will hold two seatings, at 5:30 and 8:30 p.m., forNew Year’s Eve. The first seating will have a three-course menu for$75 per person that includes options like King Oyster MushroomBisque and Brandt Beef Filet Mignon. The second seating will be aGala Dinner, a five-course meal for $125 that includes options likeMaine Lobster Trilogy and Tasmanian Salmon Tour Confit. Guests canlisten to music by Kamau Kenyatta, enjoy party favors and sip aglass of champagne at midnight. Go to www.marineroom.com or call858-459-7222.
New Year’s Eve at The Shores:The ShoresRestaurant in the La Jolla Shores Hotel will hold a $65 four-coursem*nu from 5 to 10 p.m. New Year’s Eve. Dishes include Baja Shrimp,Iceberg Lettuce Wedge Salad and Macadamia Butter-Basted MainLobster Tail. Dinner also includes party favors and liveentertainment from 8:30 p.m. to 12:30 a.m. Also, for $12, guestscan create their own signature co*cktails. Go towww.theshoresrestaurant.com or call 858-456-0600.
New Year’s Eve at Wilson Creek:Wilson CreekWinery will hold a New Year’s Eve Mardi Gras Extravaganza at 7 p.m.Dec. 31. The event features a sit-down dinner, wine, feather masksand beads, and music by Audiocast. Tickets are $160; go towww.wilsoncreekwinery.com or call 951-699-9463.
Thanksgiving Day specials
Arterra, Del Mar:Three-course prix-fixe menufrom 3 to 7 p.m. with items such as Roasted Chino Farms KabochaSquash Soup With Smoked Chestnut, Duck Confit Hash and Nutmeg CremeFraiche; Lock Duart King Salmon With Chino Farms Butternut SquashPuree, Marble Potato Hash, Haricots Verts and Lemon-Sage BrownButter; and Braised Prime Beef Short Ribs With Truffle PotatoMousseline, Chino Farms Baby Vegetables, Forest Mushrooms andCipollini Mushrooms. Cost is $39.95 for adults and $19.95 forchildren under 10; go to www.arterrarestaurant.com or call858-369-6032.
Cafe Sevilla, San Diego:The San Diegorestaurant will host a three-course Thanksgiving feast and willentertain guests with rumba and flamenco guitarists; the nightclubwill be open and includes a complimentary Thanksgiving buffet from8 to 10 p.m. with the $5 cover. Back at the restaurant, theThanksgiving menu is $27.95 per person and $12.95 for a children’smenu (under 12). Go to cafesevilla.com or call 619-233-5979.
Choices, Pala Casino Spa & Resort:Thecasino buffet will offer Thanksgiving fare from 10 a.m. to 10 p.m.for $29.99 per person. Menu items include four turkey carvingstations, plenty of seafood, prime rib, honey-glazed ham and more.Go to palacasino.com or call 760-510-2299.
The Grand Del Mar, Carmel Valley:From 11 a.m.to 5 p.m., the Capella will have a brunch including Salmon EnCroute, Whole-Roasted Turkey and more; brunch is $85 per adult and$25 per child ages 6 to 12. Call 858-314-2000. At Amaya, athree-course tasting menu from noon to 9 p.m. will have items likeRoasted Squab Breast With Sweet Corn Cake, Sweet Potato Pie WithMaple Bourbon Ice Cream and more; menu is $65 per adult ($90 withwine pairings) and $25 per child 6 to 12. Call 858-314-2727. AndAddison features a four-course dinner from 2 to 8 p.m. with BabySea Scallops With Crispy Creminis And Sweet Curry, Turkey Roti WithCaramelized Cornbread and more; dinner is $98 per person. Call858-314-1900; go to www.thegranddelmar.com.
Hotel del Coronado, Coronado:Buffet from 12 to6 p.m. in the Crown Room and Ballroom is $85 for adults, $37.50 forchildren ages 6 to 10 and free for children 5 and under. Also, 1500OCEAN will have a four-course menu from 4 to 9 p.m. E-maildeldining@hoteldel.com or call 619-522-8490.
Lael’s, San Diego:During the day, diners canvisit the buffet from 11 a.m. to 7 p.m., priced at $59 for adults,$49 for seniors (65 and over) and $9.95 for children ages 4 to 12.Dinner options include a three- or four-course prix-fixe menu($35-$40), the buffet or the regular menu. Lael’s is at theManchester Grand Hyatt, 1 Market Place. Call 619-358-6735.
The Marine Room, La Jolla:Special menu fromnoon to 7 p.m. at 2000 Spindrift Drive (regular menu notavailable). A la carte offerings include Pecan Creole Gulf Prawns,Apple Cider Glazed Sonora Free Range Turkey Breast, Five SpicePumpkin Pie and more. Go to www.marineroom.com or call858-459-7222.
Mille Fleurs, Rancho Santa Fe:Mille Fleurs,which just received a coveted four-star rating from AAA in October,will offer two dining options from 1:30 to 7 p.m. —- a prix-fixefour-course turkey dinner for $54 (menu items include Seared SeaScallops and Shrimp, Oven-Roasted Diestel Farm Turkey andPear-Pumpkin Tart) or an a la carte menu with entrees priced from$24 to $32 (such as Lobster Soup With Pike Quenelles, Prime BeefFlat Iron Steak, and Chocolate And Coffee Pot de Creme with WildCherry Linzertorte). Reserve to 858-756-3085 or visitwww.millefleurs.com.
Pacifica, Del Mar:The Del Mar seafoodrestaurant will have a three-course prix-fixe menu forThanksgiving. Guests can enjoy an Oven-Roasted Free Range Turkeyentree dinner for $38 or steak and seafood entrees (such as GrilledFilet Mignon, Sugar-Spiced Salmon or Sauteed Sea Scallops) for $49per person; children’s menu is $15 for those 12 and under. Otherofferings include Butternut Squash Soup, Wild Arugula Salad,Cranberry Sorbet and Homemade Pumpkin Pie. Call 858-792-0476.
The Shores, La Jolla:Buffet from 10:30 a.m. to7 p.m. at 8110 Camino del Oro (inside the La Jolla Shores Hotel).Dishes include Portobello Mushroom Bisque, Savory Herb ButterBasted Tom Turkey, Cilantro Coconut Spiced Rum Cured Salmon,Pumpkin Pie and more. Buffet is $41 for adults, $18.95 for children7 to 12, and $3 per year for children 6 and under; prices do notinclude beverages, tax and tip; regular menu not available. Go towww.theshoresrestaurant.com or call 858-456-0600.
South Coast Winery Resort & Spa, Temecula:Celebration from 11 a.m. to 9 p.m. with items such as a traditionalroast turkey meal ($34) and lobster, scallop and shrimp turnoverwith Riesling cream, spinach and honey carrots ($38). For childrenunder 17, a turkey dinner with soup and dessert is $17. Go tosouthcoastwinery.com or call 951-587-9463.
Suite & Tender, San Diego:A three-courseprix-fixe menu, with herb-marinated turkey breast and butternutsquash soup, is available for $35 from Nov. 20-29. Visitsuiteandtender.com.
Temecula Creek Inn, Temecula:Buffet with allthe trimmings from 11 a.m. to 4 p.m. at Temet Grill, Temet Loungeand Kiva Ballroom. Buffet is $42.95 for adults and includes bloodyMarys and champagne; children 5 through 12 eat free with each paidadult. Each additional child is $17.95. Menu items include SmokedSalmon Mousseline Canneloni With Whole Grain Mustard Cream Sauce,Traditional Roasted Tom Turkey With Veloute Sauce, Braised BeefStew With Pearl Onion And Cremini Mushrooms and more. Temet Grillwill also have an a la carte menu beginning at 5:30 p.m. Go towww.temeculacreekinn.com or call 951-694-1000.
Valley View Casino, Valley Center:The buffetwill offer items such as Spanish Pumpkin Soup, Stuffed Turkey WithWild Mushroom and Chestnuts, and White Chocolate Pumpkin Cheesecakefor $26.99 per person. At Black&Blue, guests can enjoy afour-course, prix-fixe menu with items like Fall Chestnut PumpkinBisque, Roasted Turkey and Apple Sage Stuffing, and Pumpkin Gelatoon the $37 menu. Call 760-291-2130. At BLD’s Cafe, a four-course,$19.99 meal includes Roasted Acorn Soup, Beet and Arugula Salad,Roasted Turkey (with traditional sides) and more. Go tovalleyviewcasino.com or call 866-843-9946.
Wilson Creek Winery, Temecula:Buffet from 11a.m. to 5 p.m. at the Creekside Grille with items such as homemaderavioli stuffed with ricotta, spinach and butter sage; butternutsquash soup; and hand-carved roast turkey with giblet gravy,mushroom and sausage stuffing. Buffet is $50 per person andincludes a glass of almond champagne; $24.95 for children ages 6 to12, and free for children under 6. Go to wilsoncreekwinery.com orcall 951-699-9463.
Classes
Alchemy of the Hearth:Offers cooking classesat its new location, 960 Rancheros Drive, Suite L, San Marcos.Classes from 3:30 to 5:30 p.m. are geared toward children andteens. Alchemy of the Hearth is open from 10 a.m. to 9 p.m. Mondaythrough Friday and 10 a.m. to 4 p.m. Saturday. Go toalchemyofthehearth.com or call 760-233-2433.
— 10 a.m. Friday: Fall Vegetables
— 3:30 p.m. Friday: Kids Make Your Own Marshmallows
— 6:30 p.m. Friday: International Wines
— 10 a.m. Monday: Italian Cookies
— 3:30 p.m. Monday: Teen Chefs in the Making
— 6 p.m. Monday: Basic French Cooking I
— 10 a.m. Tuesday: Hors D’Oeuvres
— 3:30 p.m. Tuesday: Kids Cupcake Club
— 6 p.m. Tuesday: Holiday Entertaining
— 10 a.m. Wednesday: Tarts & Tartlets
— 3:30 p.m. Wednesday: Teen Chefs in the Making
— 6 p.m. Wednesday: All About Cheesecake
— 10 a.m. Nov. 19: Make-Ahead Meals
— 3:30 p.m. Nov. 19: Kids Thanksgiving Pies
— 6 p.m. Nov. 19: Formaggio —- It’s All Cheese
— 10 a.m. Nov. 20: Basic Knife Skills
— 3:30 p.m. Nov. 20: Kids Holiday Cooking
— 6 p.m. Nov. 20: Family Fun Pizza Night
Behind the Scenes Catering & Events:Thecatering company teaches customers to prepare not-so-typical foodson the grill —- pizza, sliders, salad and pork loin —- in itskitchen at 9888 Waples St., San Diego. Call 858-638-1400 or go tobtscenes.com.
Cafe Merlot:The restaurant in the BernardoWinery holds wine and cooking classes at 13330 Paseo del VeranoNorte in Rancho Bernardo; $50 per person; call 858-592-7785.
Callaway class:Callaway Vineyards and Wineryin Temecula will hold a Yuletide Traditions cooking class withMeritage Executive Chef Mike Henry at 6:30 p.m. Dec. 10. Recipesinclude shrimp and crab tamales with chile verde and crema,cider-brined pork tenderloin with pomegranate salsa and roastedyams and more. Class is $50; go to callawaywinery.com or call951-676-4001.
Captain Cook’s:Captain Cook’s Culinary Academyfor Kids hosts children’s classes with a new organic menu eachweek: “Lil Explorers” (ages 4-7) from 4-5:30 p.m. Tuesdays; “FirstMates” (ages 7 to 13), 4-5:30 p.m. Wednesdays or Thursdays. Mommyand Me classes for children ages 3 to 5 meet from 10-11 a.m.Thursdays and occasionally from 10:30-11:30 a.m. Saturdays; classesare three for $75. Captain Cook’s is at 6986 El Camino Real, SuiteC. Call 760-431-2278 or go towww.captaincooksculinaryacademy.com.
Captain Cook’s adult classes:Captain Cook’sCulinary Academy for Kids offers adult classes at 7 p.m. Thursdays.Cost is $45 (or $120 for three). Captain Cook’s is at 6986 ElCamino Real, Suite C, Carlsbad. Call 760-431-2278 or go towww.captaincooksculinaryacademy.com.
Ciao Italia:Classes begin at 6:30 p.m. at Art& Accents, 7740 El Camino Real, at La Costa Avenue, inCarlsbad. Classes are $29; call 760-943-8221.
— Thursday: Fresh and Simple Italian Basics —- Farro Salad(two kinds), Lentil And Rice Soup, Espresso Granita
— Wednesday: Holiday Brunch —- Strata Milano, Lemon-ScentedOlive Oil Muffins, Almond And Date Biscotti
Cooking@Home:Phillis Carey will teach simplemeals to cook at home at the Center for a Healthy Lifestyle, 533Lomas Santa Fe Drive, Solana Beach. Classes are $45 and start at 6p.m. E-mail phillis@philliscarey.com.
Falkner wine class:Falkner Winery inTemecula’s Wine Country will hold a wine appreciation class within-house sommelier George Myers from 10:30 a.m. to 1 p.m. Nov. 14.Class is $45; go to www.falknerwinery.com or call 951-676-8231.
Grand Del Mar Culinary series:These monthlytwo-hour sessions take place year-round, conducted by the resort’schefs. Call 858-314-2000. The Grand Del Mar is at 5300 Grand DelMar Court. Classes are in the resort kitchen unless otherwisenoted. Upcoming:
— 6:30 p.m. Wednesday: Traditional Thanksgiving Family Feast—- Recipes for Thanksgiving, including Roasted Turkey, CranberryStuffing and Potato Puree; $75
— 6:30 p.m. Dec. 2: A Baker’s Holiday —- Chocolate GanacheBuche de Noel, Pumpkin Creme Brulee, Painted Cookies and CitrusPanna Cotta; $65
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: Do-Ahead Thanksgiving Dinner; $49
— 6 p.m. Thursday: Captivating Cuisine; $59
— 6 p.m. Friday: Opera Classics —- Nabucco; $69
— 11 a.m. Saturday: Wusthof Knife Sharpening Event
— 3 p.m. Saturday: Wusthof Trident Knife Maintenance andSeminar; $10
— 11 a.m. Sunday: Calling All Kids —- Stuff It; $49 adult,$39 child (7-14)
— 6 p.m. Monday: Maureen Clancy’s Best Restaurant Recipes;$59
— 10:30 a.m. Tuesday: Cranberry Craze; $49
— 6 p.m. Tuesday: The Essentials of Roasting; $49
— 6 p.m. Wednesday: Harvest Dinner Party; $49
— 10:30 a.m. Nov. 19: Thanksgiving Dinner With a Twist; $49
— 6 p.m. Nov. 19: A World of Holiday Chocolate; $49
— 6 p.m. Nov. 20: Friday Night Dinner Party —- ItalianHoliday; $55
Henry’s cooking seminar:Henry’s FarmersMarkets throughout Southern California will hold free seminars andcooking demonstrations on healthy fats. Nutritionist Janey Littlewill discuss which fats are healthy and which are deadly.Participants will receive a $5 coupon from Henry’s. Go towww.henrysmarkets.com (reservations recommended as space islimited).
— 11 a.m. Friday: 1295 S. State St., Hemet; 951-766-6746
— 6 p.m. Tuesday: 3315 Rosecrans St., Suite B, San Diego;619-523-3640
— 11 a.m. Wednesday: 15727 Bernardo Heights Parkway, RanchoBernardo; 858-385-1606
— 11 a.m. Nov. 24: 4630 Palm Ave., La Mesa; 619-460-7722
The Kitchen Witch:The Encinitas school hostscooking classes at 127 N. El Camino Real; call 760-942-3288 or goto www.kitchenwitchonline.com.
— 6 p.m. Thursday: Sushi for Celebrations; $69
— 6 p.m. Friday: Winter Holiday Barbecue; $59
— 11 a.m. Saturday: Knife Skills; $49
— 6 p.m. Monday: An Evening with Firefly restaurant; $59
— 6 p.m. Tuesday: Holiday Dinner Party; $59
— 6 p.m. Wednesday: Lavish Sips and Bites; $59
— 6 p.m. Nov. 19: Holiday Appetizers; $59
Macy’s School of Cooking:The school is in theMacy’s Mission Valley Home Store, 1555 Camino de la Reina, SanDiego. Call 888-424-FOOD or go to macys.com/events and type 92108in the ZIP code field.
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. Call 760-744-0447 orvisit rozsweetartstudio.com.
— 4:30 p.m. Saturday, Nov. 21 and Dec. 5: Baking for theHolidays; $130 plus $20 materials fee
— 6:30 p.m. Tuesday: Cake Design 4
— 6:30 p.m. Nov. 19: Thanksgiving Pies, Spectacularly Simple;$45
— 1 p.m. Dec. 5: Kids Workshop —- Christmas Cookies; $10
— 6:30 p.m. Dec. 9: Chocolate Transfers; $35
— 6:30 p.m. Dec. 10 and 17: Two-Day Basics of Fondant Workshop;$85
— 10:30 a.m. Dec. 12: Kids Gingerbread House Decorating; $25for two children in a household; reserve by Nov. 23
— Noon Dec. 12: Teen Gingerbread Workshop; $25
— 6:30 p.m. Dec. 16: Christmas Cookie Decorating; $35
— 1:30 p.m. Dec. 21-23: Teen Christmas Week Workshops; $75
— 3:15 p.m. Jan. 14-Feb. 11: Basic Cake Decorating for Teens;$100 (through Encinitas Community Center)
— 4:30 p.m. Jan. 14-Feb. 11: Advanced Cake Decorating forTeens; $125 (through Encinitas Community Center)
— 6:30 p.m. Feb. 1-March 8: Baking 101 (series via PalomarCollege)
San Diego Botanic Garden:Chef ElizabethPodsiadlo, the “Opera Singing Chef,” holds cooking classes at SanDiego Botanic Garden (different teacher as noted); classes are $25for members and $30 for nonmembers and include recipes andtastings. Call 760-436-3036, ext. 206, or go to sdbgarden.org.
— 1:30 p.m. Dec. 5: Kitchen Gifts —- Pumpkin-seed brittle,herbes de provence (used in herb bread with a creamy herbedbutter), sweet-caramel-chocolate layered fudge
San Diego Natural History Museum:The museumwill hold a series of lectures on sustainable food this fall.Lectures and kick-off party are $5. Go towww.sdnhm.org/sustainableplanet:
— 6:30 p.m. Dec. 1: Sustainable Agriculture: A NecessaryTradition
— 6:30 p.m. Jan. 12: Ecology of Soil: A Public HealthConcern
— 6:30 p.m. Feb. 2: Eating Greener: The Ecology of Food
— 6:30 p.m. March 2: Victory Gardens: Join the GardenRevolution
— 6:30 p.m. May 4: Developing Sustainable Foodsheds: The NextSteps in Eating Local
South Coast cooking class:South Coast WineryResort & Spa will host a Wild Women of Wine Country cookingclass at 11 a.m. Dec. 7. The $25 class will cover how to cook withwine. Go to southcoastwinery.com or call 951-587-9463.
Tea service classes:Barbara Barker of MemoriesEnglish Tea Garden in Vista offers themed classes and afternoonteas in a private Vista garden. For directions, call760-945-0476.
Teen cooking: Alchemy of the Hearth and the Poway AdultSchool are teaming to offer “Teen Chefs in the Making” and “TeenPastry Chefs in the Making.” Classes for ages 13 and up will takeplace at 3 p.m. Tuesdays and Wednesdays at Rancho Bernardo HighSchool. Call 858-668-4000 or go to www.powayadultschool.com orwww.alchemyofthehearth.com.
— Dec. 2-9 (two classes): Chocolate & Candy Making;$69
— Dec. 8 (one class): All About Breakfast & Lunch;$29
Thornton cooking class: Thornton Winery in Temecula willhold a Holiday Cooking Class at 3:30 and 5:30 p.m. Saturday.Recipes include roasted butternut squash soup, maple-roasted porkloin and cranberry cherry compote. Class is $55; go towww.thorntonwine.com or call 951-699-0099.
Vines and Wines:The Wine Smarties and WilsonCreek Winery will hold a “Vines and Wines 101” class at 1 p.m. Dec.13 at Wilson Creek. The class is for aspiring wine professionals orwine lovers who just want to know more. Class is $50; call951-699-9463.
The Whole Journey:The Whole Journey, aholistic counseling and product awareness company, will offer freegrocery tours at Seaside Market at 2087 San Elijo Road,760-753-5445 in Cardiff, free health and nutrition seminars atWhole Foods at 8825 Villa La Jolla Drive in La Jolla 858-642-6700,and cooking classes at Sur La Table at 1915 Calle Barcelona inCarlsbad 760-635-1316. Call to reserve a space; go tothewholejourney.net.
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.
Decanter Wine Lounge & Restaurant:TheRancho Santa Fe restaurant and wine lounge hosts wine tastingclasses Wednesdays at 18025 Calle Ambiente (in the Cielo HillsideVillage). Tastings are $15; reservations are required. Call858-756-9333 or go to decanterwinelounge.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. Call760-745-1200.
— 5:30 p.m. Friday: Mad River Brewing; $10 ($15 day-of)
— 5:30 p.m. Saturday: Port Wines; $15 ($20 day-of)
— 5:30 p.m. Monday: South American wines with Hunees Vintners;$5
— 5:30 p.m. Nov. 20: Aline Imports wine and cheese; $15
— 5:30 p.m. Nov. 23: Thanksgiving wine selections; $5
— 5:30 p.m. Nov. 30: “Nothing but Bordeaux”; $5
— 5:30 p.m. Dec. 3: Melinda LeBlanc of Duckhorn Winery; $20
— 5 p.m. Dec. 6: Grand Holiday Spirits Tasting; at La TapatiaRestaurant; call 760-805-0875
— 3 p.m. Dec. 19: Grand Holiday Tasting; $20
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 a series of pairings in the next few monthsat 1999 Citracado Parkway in Escondido. Call 760-471-4999 or go towww.stonebrew.com.
— 12:30 p.m. Thursday: AleSmith & Stone Brewmaster’sLunch
— 2 p.m. Sunday: Belgian Beer & Cheese Tasting
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.
