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Monday, Apr 23, 2012 - Nibbles | Food & drink

Rubicon Deli's new digs, Neighborhood's new drinks and more food news

Our weekly food-news round-up

By CityBeat Staff
rubicon Rubicon's fresh-baked bread

Rubicon Deli is having its grand opening Wednesday, April 25. The popular PB deli with clever sandwich names is all moved into its new location at 3715 India St. in Mission Hills. To celebrate on Wednesday, every 50th transaction/order wins free Rubicon Deli for one year.

Neighborhood is slated to get its draft cocktail program up and running this week. In an email to CityBeat contributor Amy Granite, bartender Anthony Schmidt said to "expect simple combinations that reinforce the dinning experience (e.g., sparkling bitters), or standard bearers of the carbonated cocktail world (e.g., ginger highballs of various sorts). We are also working on a house-made root beer... fingers crossed on that. I would LOVE to see a bourbon and root beer float in my very near future!" 

With April coming to an end, so, too, does North Park's Sicilian Thing Pizza fundraiser for San Diego soccer team the Und1sputed Ones. The team—which is featured in this week's CityBeat, is raising money to travel to Europe this summer to play four European Amateur International "friendly" matches. Order the “Und1sputed Ones” pizza and half the proceeds will go to the team. And, on Wednesday, April 25, 20 percent of all sales will help support the team, too.  

For the next four Saturdays, Iowa Meat Farms in Grantville and Siesel's Meats in Bay Park are holding what they're calling "mini festivals" at their shops with food-tasting tents, demos and grilling from 11 a.m. to 4 p.m. Things kick off Saturday, April 28, with a Southern barbecue featuring pulled pork, brisket and ribs. On Saturday, May 5, there's a (surprise) Cinco De Mayo theme. May 12 is burgers and May 19 is a luau.

Apologies for the short notice, but on Tuesday, April 24 at 6:30 p.m., the La Valencia Hotel's Whaling Bar & Grill will hold its first beer-and-cheese pairing class. Pairings include Welsh Brown Ale cheddar cheese with Tilburg’s Dutch Brown Ale; Cahill’s Porter cheese with 8 Ball Stout; a triple-cream brie with Dogfish apricot beer and Rogue Caveman Bleu with North Coast Old Stock Ale. The cost of the class is $20 per person, plus tax and tip. RSVP to 858-551-3761. 


Got something you'd like included here? Email kellyd@sdcitybeat.com.

 
 
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