Edit ModuleShow Tags

The Best Food & Drink Events in March

Ceviche Wednesdays at Isabel PB, Spring Winemaker Dinner, and Beer vs. Wine Dinner


Published:

Hugo D’Acosta at Milagro Farm Winery

Ceviche Wednesdays

WHEN: Every Wednesday night, 5-9 p.m.
WHERE: Isabel PB, 966 Felspar Street, Pacific Beach

Chef Flor Franco had a good thing going with “Ceviche Wednesdays” at Sirena in Little Italy. Every week, a guest chef would take over the kitchen, do a flight of three ceviches of their whim. Well, Sirena sadly shuttered and now she’s moved the weekly gathering to Isabel PB with chef Isabel Cruz. They’ve got an impressive lineup set with top Baja chef Miguel Angel Guerrero (March 15), Wrench & Rodent’s Davin Waite (March 22), Aarti Sanghavi of the Hake (March 29) and so on. They’ll spotlight one winery from both sides of the border every week as well.

COST: $15
MORE INFO

 

Spring Winemaker Dinner

WHEN: March 23, 6 p.m.
WHERE: Milagro Farm Winery, 18750 Littlepage Rd., Ramona

When I explored the wine region of Baja’s Valle de Guadalupe a few years ago in this story, one name came up again and again: Hugo D’Acosta. The Bordeaux-trained winemaker is the Robert Mondavi of Mexico, and helped cultivate the wine culture there for the last 40 years. D’Acosta has partnered with Milagro wines to overhaul their viniculture, and this dinner will celebrate the transformation of their wines. The dinner will be held in their wine tasting room overlooking the production facility, with Whisknladle Hospitality chef Vince Schofield preparing a three-course pairing meal. A good reason to get yourself out of the grind and into the countryside to see how S.D. wines have improved.

COST: $59 (plus tax and gratuity) 
MORE INFO

 

Beer vs. Wine Dinner

WHEN: March 21, 6 p.m.
WHERE: Leroy’s Kitchen & Lounge, 1015 Orange Ave., Coronado

Beer vs. Wine dinners aren’t new, but neither is alcohol and it’s still fun after all these years. The idea is pretty simple. A beer expert (Bottlecraft’s Brian Jensen) will go up against a wine expert (Blue Bridge Hospitality’s Greg Majors) to see who can pair the best beverages with food over four courses. Chef Tim Kolanko (ex-A.R. Valentien, now head chef at Blue Bridge) will do the cooking. Courses include petit basque with Romanesco and jamon toast; spring pea salad with fennel pollen and creamy tarragon vinaigrette; scallops with green garlic, leek soubise; seared California lamb with green strawberry salsa verde; and strawberry-olive oil cake.

COST: $55
MORE INFO

Edit ModuleShow Tags

More »Related Stories

Brews with Views: San Diego’s Top 6 Scenic Sipping Spots

Where to enjoy a cold pint with an ocean view

The Best Pizza in San Diego

Troy Johnson picks his five finalists for the upcoming Best Restaurants issue

Have a Beer with SouthNorte Brewer Ryan Brooks

Brooks is San Diego’s “brewing ambassador” to Baja
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

 
Edit ModuleShow Tags


SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts

Edit ModuleShow Tags
Edit ModuleShow Tags

Sponsored

AquaVie: 10 Reasons It’s Downtown’s Best Kept Secret

The best workout and spa getaway around? It’s actually right underneath your nose.

Puesto's Next Top Taco

Submit your best taco recipe for the chance to win a grand prize
Edit Module
Edit ModuleShow Tags