San Diego Public Market, Catt White and Dale Steele

Taste of the Market

WHEN: Feb. 10, 4PM-6:30PM

COST: $85

San Diego Public Market is an idea whose time is overdue. Spearheaded by Dale Steele and Catt White in Barrio Logan, it’s a massive space where local foodmakers huddle, tinker, sell, grow. Like San Francisco’s Ferry Building or Seattle’s Pike Place Market—both permanent shops and restaurants, plus twice-weekly farmers markets at the 92,000 square-foot warehouse. To make it grow/work/be awesome, they need cash (few angel investors throw millions at food markets).  On Feb. 10 they’re throwing their coming-out party, with local chefs like Trey Foshee (George’s), Katie Grebow (Café Chloe), Pete Balistreri (Tender Greens) and Ryan Johnston (Whisknladle). Chef Andrew Spurgin is recreating a Po’ Boy restaurant on site (actually building it) with torn upholstery, Crystal, Luisiana hot sauce—and Snake Oil Cocktail Co. handling libations for it. Melissa Mayer from Martini Media is building a tortilleria with Descanso chicken. Chad White will be on hand with his Baja Med Bistro. There’s even talk of a photo booth with a live chicken.   Net proceeds go toward developing the Market Kitchen, a culinary center, micro-kitchen and small business incubator inside the SDPM.

LOCATION: San Diego Public Market, 1753 National Ave., Barrio Logan, 619.233.3901

ADDITIONAL INFO: www.sandiegopublicmarket.com

G’Night, Whaling Bar

WHEN: Feb. 14, 11AM-11PM

COST: Free

The Whaling bar was around since San Diego belonged to its original owners. OK, that calculation may be off a year or two. But it’s been a long time. And on Valentine’s Day, it shuts down forever. La Valencia is retiring the space as part of its multimillion-dollar remodel. I’m sure the new space will have its immense charms. But the WB will be sorely missed. Go get weepy about it over a Manhattan.

LOCATION: La Valencia Hotel, 1132 Prospect St., La Jolla, 858.551.3765

ADDITIONAL INFO: www.lavalencia.com

Beer Dinner

WHEN: Feb. 5, 6PM

COST: $30

Matt Gordon is doing well. Rightfully so. The chef who started in North Park at Urban Solace jus signed a leas to bring his third restaurant to Flower Hill Promenade in Del Mar. Meanwhile, his second LEED-certified joint in Encinitas is going strong. On Feb. 5, he’ll pair with local brewers like Green Flash, Societe, Butcher’s Brewing (from his brother-in-law, Rey Knight) and Rough Draft for a pairing dinner. A portion of the proceeds to go StandUp for Kids, a great local charity that uses music therapy for kids with learning disabilities.

LOCATION: Solace & The Moonlight Lounge,  25 East E St., Encinitas, 760.753.2433

ADDITIONAL INFO: www.eatatsolace.com

The post Top Food Events: February Main Dish appeared first on San Diego Magazine.

Everyday Peruvian w/ Monica Szepesy

WHEN: Jan. 17, 6PM-9PM

COST: $85

LOCATION: Cups La Jolla, 7857 Girard Ave, La Jolla, 858.459.2877.

Q’ero has long been one of the top holes in Encinitas’ walls—a Peruvian restaurant from chef Monica Szepesy. Her skirt steak with caramelized onions, aji Amarillo (yellow Peruvian pepper) and chichi de jora sauce (reduced from the famed South American corn beer) is pretty legendary. She’ll school gourmands on the art of aji. Guests also get a full meal. www.cupslj.com.

Tap This!—The Art of the Brew

WHEN: Jan. 24, 6:30PM

COST: $20

LOCATION: Reuben H. Fleet Science Center, 1875 El Prado, Balboa Park, 619.238.1233

Yes, Reuben H. Fleet just said that. The keg-party double entendre exhibit will be like saddling up to the bar with Bill Nye. Really, it’s just an intellectual reason to unwind (since you were short on them), but there will be brewers on hand to chat the science of craft. And “the physics of beer pong” will be explained, which should make you instantly the most popular person in Pacific Beach. Beer and/or food from Stone, Green Flash, Hillcrest Brewing Company, Helm’s, Mad Lab Craft, Brazen BBQ, West Coast Tavern and D Bar. www.rhfleet.org.

Clambake

WHEN: Jan. 26 & 27, 7PM

COST: $85

LOCATION: 1044 Wall St., La Jolla, 858.551.7575,

Whisknladle chef Ryan Johnston is getting New Englandy with the traditional shellfish-over-open-fire feast at this month’s Supper Club event. Clams, local lobster, Dungeness crab, mussels, linguica, potatoes, slaw and cornbread. And it will mark the only time it’s acceptable for a human who’s not under two years of age to wear a bib in the restaurant. whisknladle.com.

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