Edit ModuleShow Tags

The Best Food and Drink Events in September and October

Mezcal Week at Tahona, Cork & Craft 5-year Anniversary Dinner, and Fall Harvest Wine Dinner at Fort Oak


Fort Oak | Photo by Jim Sullivan

Mezcal Week @ Tahona

When: Sept. 10-15

Where: Tahona, 2414 San Diego Ave., Old Town

As I explored in my review of Old Town’s mezcal house and restaurant, Tahona is bringing some much needed new blood to San Diego’s historic center. The cozy, candle-lit space is run by a talented team that includes bar men from George’s Level 2 and chef Adrian Villareal, a Baja chef who did a stint at Noma in Denmark. But it’s their mezcal collection and tasting room that really brings a new experience, and they’re obsessive about it. A tasting there blew my appreciation for the spirit wide open. For this weeklong celebration of the spirit will include a bunch of events, from the launch of Tahona’s Mezcal Society, brunches, live music, etc. 

Cost: Varies


Cork & Craft 5-Year Anniversary Dinner

When: September 16, 6-9PM

Where: Cork & Craft, 16990 Via Tazon, Rancho Bernardo

It took a brewery to really up the food game in the Rancho Bernardo area. Which makes sense, because having an ancillary revenue stream allows you to take risks with the kitchen. And Cork & Craft has repeatedly done that, giving north county residents an option they’d usually have to commute for. For this celebration dinner, they’ve partnered with Firestone Walker craft brewers and invited some of the chefs who’ve passed through the restaurant back into the kitchen for a seven-course beer-pairing feast that includes: smoked trout dip with avocado and sauce ravigote (chef Tony Guan, Underbelly); maced stracciatella with mugolio pine syrup, dukkah almond butter (chef Arica Ianni, Juniper Table); Uni & chicken liver mousse with squid ink foccacia (chef Scott Cannon, Cork & Craft); scallop and prawn sausage with shiso, stone fruit sauce nantau (chef Mike Arquines, The Lab Dining Sessions); pork loin with hazelnut and white chocolate demi glace (Cannon); duck with sunchokes, grapes, sorrel, and vanilla (chef Phillip Esteban, Consortium Holdings); and peaches ‘n’ cream (chef Michael McKee, former C&C pastry chef). 

Cost: $99


Fall Harvest Wine Dinner @ Fort Oak

When: Sept. 26, 5:30-9PM

Where: Fort Oak, 1011 Fort Stockton Drive

In places other than San Diego, fall means moody weather and gorgeously dying leaves and the coming march of winter’s cruel rule. In San Diego, it mostly means summer part two, but there is a nip in the air and we start to crave wood fires. Which is perfect for Fort Oak, where chef Brad Wise does everything with smoke and flame and char. For this launch of their wine dinner series he’s bringing in chef Travis Swikard—San Diego native who became Daniel Boulud’s right hand man for 10 years, and is now opening his own restaurant in East Village next year. They’ll be cooking a six-course Italian menu for the night, paired with Piedmont winery, G.D. Vajra. 

Cost: $120


Edit ModuleShow Tags

More »Related Stories

The Problem With Bright Red Tuna

Many Americans still think bright red tuna means it’s fresher (it’s not)

Being a Teenage Tudor Is Bloody Business In 'The Virgin Trial'

Cygnet’s new production proves you don’t get to be queen of England by staying innocent

History and Diversity Highlighted at 2019 California Craft Beer Summit

Craft beer experts from around the U.S. shared tips on how to take beer into the future
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags


We Chat With Richard Blais About What’s Cooking at KAABOO This Year

Sponsored by KAABOO Del Mar

Wheelhouse Credit Union Reopens Downtown Branch

Completely remodeled branch brings a modern service experience to members
Edit Module
Edit ModuleShow Tags