If you’re not familiar with Slow Food San Diego it’s part of a an international educational organization dedicated to promoting bio-diversity, supporting the small farmer, bringing our hectic culture back to the dining table as a center of pleasure and preserving ethnic food traditions. To that end, San Diego’s Slow Food convivium will benefit from two terrific events. A portion of the proceeds from the both will benefit San Pasqual Academy for foster teens, an alternative residential and education option. Funds donated to San Pasqual will be used to continue the Academy’s sustainable farm which is successfully teaching teens about ecologically sound food production. This project gives them a sense of positive accomplishment through land stewardship.

On August 26, from 4pm to 8pm at Orfilia Winery, the 4th Annual Taste of Slow Food San Diego “Slow Food Nation” features a casual walk about with food stations manned by such restaurants at Cafe Chloe, The Marine Room, Waters Fine Catering, ChileCo. and many others. For ticket and other information go to http://www.brownpapertickets.com/event/17042.

If you can’t make it on August 26th, aim for a spectacular dining experience at The Marine Room, where executive chef Bernard Guillas plans an October 10 dinner featuring all La Jolla chefs to raise money for San Pasqual Academy. The $95 (plus tax and tip) per person meal stars 11 terrific chefs-many are Beard House alums. The menu includes a spiny lobster roulade (Evan Cruz, Roy’s La Jolla); black truffle raviolini (Tony Di Salvo, Jack’s La Jolla), and a renaissance pasticcio of tortellini (Jeff Jackson, The Lodge at Torrey Pines), and much more. For reservations and information: The Marine Room, 858-459-7222.

Executive chef Judd Canepari moves from La Jolla’s ocean front La Valencia Hotel to its sister property Rancho Valencia Resort & Spa, nestled in the hills of Rancho Santa Fe.  The menu features California-Mediterranean cuisine for breakfast, lunch and dinner with a brunch on Sundays.  Over at La Valencia, Vaughan G. Mabee moves up from sous chef to executive chef for the hotel’s various restaurants that include the newly renovated Sky Room. 

Delirios in the Bird Rock area of La Jolla has closed. Front of the house Jerome Astolfi (he opened Jack’s La Jolla and garnered a Wine Spectator Award of Excellence) and chef Aaron La Monica (Lodge at Torrey Pines, Nine-Ten and Region) look to open their own place.

 Avenue 5 Restaurant & Bar is the latest addition to Bankers Hill.  Located on Fifth between Olive and Nutmeg, the restaurant celebrates its weekend opening (August 16 to 19) with a complimentary glass of champagne for diners during these opening days.  2760 Fifth Avenue, Bankers Hill, 619-542-0394.

ECR(named for the street it is on, El Camino Real) in the La Costa Town Center is the latest venture from Savory owner-chef Pascal Vignau.  The casual, creative concept includes house-made fries, pickles, ketchup and bbq sauce along with such various burgers as pastrami with grilled onions and brie or a breakfast burger of eggs, sausage patty and country aioli. 7740 El Camino Real, Suite F, Carlsbad, 760-436-6400.

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