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The Best Food & Drink Events in July

Rosé Brunch at Herb & Wood, Opening Day After Party at L’Auberge Del Mar, and Science of Cheese at Moniker General


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July 16: Rosé Brunch at Herb & Wood. | Photo: Sam Wells

Rosé Brunch at Herb & Wood

WHEN: July 16, 12 p.m.
WHERE: Herb & Wood, 2210 Kettner Blvd., Little Italy

Chefs Brian Malarkey and Shane McIntyre had a hell of a year, and their show-pony restaurant in Little Italy is a stunning place to eat. So if you haven’t gotten down there to try it yet, wine is a pretty valid reason. Veuve Cliquot Rosé will be the drink of the day, plus a cocktail made with it that includes Bols Genever Gin, lemon, mint, and grapefruit oleo (syrup). The chefs will create a menu to go with the drinks, and do tray-passes of rock crab deviled eggs, truffled goat cheese and wild mushroom pizza, beef tartare grougeres, and prosciutto-wrapped grissinis.

COST: $60
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Opening Day After Party

WHEN: July 19, 5 p.m.-Midnight
WHERE: L’Auberge Del Mar, 1540 Camino Del Mar, Del Mar

Opening Day is here. You’re going to be dressed up, fancy headwear and seersucker suits, you name it. And year after year, there’s been one place to be at for the after party — L’Auberge Del Mar with their phenomenal rooftop and patio. DJ FishFonics and Gabe Vega will provide the entertainment, and chef Nathan Lingle is cooking chicken verde carnitas, cavatelli with summer ragu, gamelli with wild mushroom cream and beef short ribs, plus desserts like butter rum blondies. If the sun cooperates, and it almost always does, this will be a great place to take in all the post-race pageantry as the sun sets on another opening day of the races.

COST: $229
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Science of Cheese

WHEN: July 19, 6-8 p.m.
WHERE: Moniker General, 2860 Sims Rd, Liberty Station

UCSD has a cheese professor. For real. Sort of. Her name is Rachel Dutton. We had her on the San Diego Magazine Happy Half Hour podcast, and she’s got a fascinating story. In partnership with the city’s top cheese store, Venissimo, she’ll dive into the science of what makes cheese so phenomenally good and funky. Attendees will help make some fresh cheese and get to eat a ton of samples.

COST: $55
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