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OVERFLOW Aug 22, 2014 A selection of new works by Scott Polach which draws on the history of pluviculture, or, attempts to induce rain artificially. Opening includes a collaborative performance piece from Keenan Hartsten entitled, "Very cool, and refreshing?". 85 other events on Friday, August 22
 
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Home / Blogs / Nibbles
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Tuesday, Nov 27, 2012 - Nibbles | Food & drink

San Diego Bay Wine & Food Festival's winning cocktail and more food and drink

Our weekly food-news round-up

By CityBeat Staff
bee-sting-mixology-competition-winner The Bee Sting
That there to the left is a Bee Sting, the champ at this year's San Diego Bay Wine & Food Festival's Mixology Cocktail Competition and the creation of Marina Kitchen Executive Chef Aron Schwartz. Wanna try it at home? Schwartz was kind enough to share the recipe (you can also find it at the restaurant this month):

2 ounces Barenjager Honey & Bourbon

1 ounce Apple Brandy

1 tbl. yuzu juice

1/4 tbl. chili syrup

3 ounces sparkling apple cider

Garnish with a yuzu twist and serve on the rocks


Speaking of booze, on Wednesday, Dec. 5, Waterfront Bar & Grill in Little Italy celebrates 79 years since it secured the first post-prohibition liquor license in San Diego. (Bit o' trivia: It was Ulysses S. Grant's grandson, Chaffee Grant, who opened the tavern with partner Clair Blakley.) Each year, to celebrate its b-day, the The Waterfront puts on a party. This year, donate $10 at the door and enjoy $2 burgers and $2 beers from 2 to 10 p.m. The theme is prohibition, so wear '30s-era garb if you've got it. David Patrone will be there crooning some tunes, there'll be a casino in the back room and specialty cocktails at the bar. All proceeds go to the Marine Family Christmas Fund.

If you've driven down Adams Avenue lately, you might have noticed that longtime neighborhood bar, Lou Jones Inn, closed. Change ain't fun, but we have high hopes for what's going in its place. Sycamore Den, which is scheduled to open in February 2013, will feature interior design by Bells & Whistles (Starlite, The Loft @ UCSD, Smoking Goat). and a menu developed by Noble Experiment's Eric Johnson. The concept is described as 1970s dad den, with wood paneling, fire pits and macramé. The project, also, reportedly, has the blessing of Lou Jones' longtime owner.

Chef Chad White's become something of a wandering chef, going from Sea Rocket to Brian Malarkey's Gabardine to Counterpoint in Golden Hill. Now he's going solo with Plancha Baja Med. The pop-up restaurant will take over Carnitas Snack Shack (2632 University Ave. in North Park) on Tuesday nights (Carnitas is closed on Tuesdays) and feature a four-course, prix-fixe dinner for $55 per person. White will post the menu four days prior and asks that reservations be made 48 hours in advance. Here's the menu for Dec. 4: 

* Cauliflower with goat-milk ricotta, anchovy, chervil and Serrano ham
* Charcoal yellowtail crudo with squid, pequillo pepper, compressed papaya and lime aioli
* Birria de Chivo (goat-meat stew) with mole, arepas (South American corn cake), onion confit and chicharon
* Pineapple upside-down cake with shade daisy gelato, bacon salt, coconut froth and brazil-nut brittle


Got food news? Send it to kellyd@sdcitybeat.com.
 
 
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