The Best Food & Drink Events in March
Ceviche Wednesdays at Isabel PB, Spring Winemaker Dinner, and Beer vs. Wine Dinner
Hugo D’Acosta at Milagro Farm Winery
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.
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)
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.