CicloSDias Minis
Indulge Gourmet
Nibbles is feeling a little under-the-weather this week (cure-all soup recommendations, anyone?), so this round-up's gonna be short and sweet:
Mark your calendar for Sunday, March 24, when the San Diego Public Market in Barrio Logan holds its first Street Food Market. Plans are to transform the market's warehouse space into a multicultural feast-fest. Participants include Javier Plascencia (Mision 19), Hanis Cavin (Carnitas Snack Shack), Ricardo Heredia (Alchemy), Shihomi Borillo (Azuki Sushi), Matt Gordon (Urban Solace, Sea & Smoke) and more than a dozen others. Proceeds from the event will help build the Market Kitchen, a space within the Public Market that will offer cooking classes and a kitchen for small businesses to develop their products. VIP tickets are $85; general admission tickets are $55 through March 16 and $65 after. Buy 'em here.
Indulge Gourmet opened a couple of weeks ago in North Park, at 3812 Ray St. That's it pictured to the left. Cool, huh? The shop pedals speciality food products, many of them made locally, like Jackie's Jams, PB Peanut Butter and Farmers Daughter oils and also carries entertainment accoutrements like candles, cheese boards, serving trays and such. Check it out at this Saturday's (March 9) Ray at Night.
Terra American Bistro's hosting a five-course winemaker dinner with San Pasqual Winery on Monday, March 11, and the menu looks mighty tasty. Courses include an arugula salad with bacon, dates and goat cheese paired with San Pasqual's 2009 and 2010 Lake Country Sauvignon Blanc, porcini-crusted sea scallops with an orange-maple-scented creamy polenta, paired with a 2008 Santa Barbara "GSM" Blend, and a duo of tres leches cake and chipotle-scented flourless chocolate cake paired with a Tawny Port. Cost is $50.
Friday, March 15 is National Egg Cream Day. Why? How? Huh? Who cares. They're good. Where to get one? There are old-school delis that serve them, like D.Z. Akins, City Deli and Milton's in Del Mar. There's also new kid Polite Provisions, whose menu includes a number of classic and housemade beverages. Or, if you want to try one at home, PP's Erick Castro (Erick, start your blog up again!) offers this take on an egg cream that leaves out pressurized seltzer.
2 ounces simple syrup
3 ounces cream
3 ounces cream
1 egg
Directions:
Shake the hell out of it for approximately 30 seconds
Strain into a glass
Dust with nutmeg
