**All three locations of The 3rd Corner (with the very cool redesigned website…) now offer happy hour from 3 to 6pm in the bar only, Tuesday through Saturday. Note the three venues are closed on Monday.
**That venerable group of local chefs known as CooksConfab will host Camp Confab, a sleep-over at Susie’s Farm in Imperial Beach on September 11 and 12. Dinner and breakfast the next morning will be prepared by many of the confab chefs. And you will be able to participate in harvesting, cleaning and preparing the produce from the farm. Sounds like a hoot with a host of activities that include guest appearances and tastings from such luminaries in their field as Gina Frieze from Venissimo Cheese, MIHO Gastgrotruck, and beers from Lost Abbey and master brewer Tomme Arthur and evening cocktails (after you help harvest) with mixologist Ian Ward of Snake Oil Cocktail Co. Lest you think it’s all veggies, the protein part of the meal is barbacoa of local goat and stick fire roasted local fish. There’s lots more for the $225 per person. Reservations are limited and so, at 9am September 1, get on the CooksConfab website to register. 100% of the proceeds go to Slow Food Urban San Diego.
**Jeff Rossman, owner/chef of Terra Restaurant, a hidden gem in Hillcrest (on Vermont near the east side of Trader Joe’s), has finished his cookbook, From Terra’s Table. Just in time for a holiday gift, the book publishes in November and sells for $32.95 online and at bookstores. The focus is on Jeff’s passion for local ingredients and the many farms and vendors that supply his restaurant. You can receive a 20% discount as a foodbuzzsd reader when you buy the book online here and use the code foodbuzzsd20 .
**Gordy’s Bakery sounds yummy and a place Buzz needs to try as she travels the 5 back and forth to LA. Just east off the freeway at Encinitas Boulevard in the Smart & Final center. Owner Gordy is born and raised in Encinitas and had a wholesale bakery business years ago. Sold the business and took a break and worked at the Running Shoes store and trained the track team at San Dieguito Academy. He has now gone back to his love of baking and has opened a retail bakery in the previous Baskin-Robbins space.