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San Diego's Best Food & Drink Events in May

Don Julio Tasting Dinner at Casa Guadalajara, Eat.Drink.Read, and A Taste of Summer at the Hotel del Coronado


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Don Julio’s Master Distiller Enrique de Colsa.

Don Julio Tasting Dinner

When: May 16, 6-10 p.m.
Where: Casa Guadalajara, 4105 Taylor Street, Old Town

Don Julio has been one of the top names in tequila for decades, part of the renaissance of the spirit into high-end sipping drink. The master distiller Enrique de Colsa will be in town for a special pairing dinner at Casa Guadalajara, serving and talking about their blanco, reposado, and anejo tequilas. Two special creationsthe “Don Julio 70th,” crafted to celebrate their 70th anniversary, and a rare bottle of 1942 (one of my favorite tequilas on the market)—will be included along with the meal.

Cost: $80
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Eat.Drink.Read

When: May 17, 6-8:30 p.m.
Where: San Diego Air & Space Museum, 2001 Pan American Plaza, Balboa Park.

The annual fundraiser for the San Diego Council on Literacy is one of the most creative food and drink events every year. Chefs and bartenders create dishes based on their favorite books, with a competition and live music involved. Restaurants and brands involved include Fishmonger’s Market, Parc Bistro, Pacifica Del Mar, Eclipse Chocolate, Casanova Fish Tacos, JSix, Urban Solace, Cutwater Spirits, You & Yours Distilling, Stone Brewing, and others. The funds will go to fund the council’s 27 affiliated literacy programs that serve more than 179,000 residents.

Cost: $65-$125
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A Taste of Summer

When: May-August
Where: Hotel Del Coronado, 1500 Orange Avenue, Coronado

It’s just a menu unveiling, and it’ll be available all summer. But when the chef behind the menu is Patrick Ponsatyone of two Master French Chefs in San Diego (Bernard Guillas of the Marine Room is the other)—it’s big news. Ponsaty is a master, and he’s taken over the kitchens at the classic property. Now that he’s been onboarded for a couple months, he’s unveiling his summer menu in mid-May, including Siberian caviar with hazelnut, cauliflower, and a 63.5 degree egg, Mexican white shrimp carpaccio with lemongrass-ginger and kumquat. It’s time to revisit the grand ole dame.

Cost: Varies
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