Por Frank Sabatini Jr.

San Diego’s largest wine, beer, spirits and culinary extravaganza has moved into its 11th year with a series of lip-smacking events held Nov. 16 through 23. Born from a “grand tasting” event that is still presented at Embarcadero Marina Park Norte, el Festival de Vino y Comida de la Bahía de San Diego now encompasses beer and tequila dinners, structured wine tastings, taco showdowns and culinary classes held in different venues throughout the city.

Its flagship grand tasting, which features hundreds of chefs, winemakers and distillers doling out samples of their latest and greatest works, will take place from noon to 3 p.m. at the Embarcadero. General admission is $175. Various special packages and early VIP entry top off at $225. For a detailed list of events call 619-312-1212 or visit sandiegowineclassic.com.

Tours of the new Old Harbor Distilling Company in East Village are being held at 4, 5 and 6 p.m. on Fridays and Saturdays. The cost is $10, which includes tastings of San Miguel Gin, the company’s rollout spirit made with botanicals grown locally at Suzie’s Farm. Distribution of the gin to bars, restaurants and liquor stores begins in early November. Next in the pipeline is Barrelflag Navy Strength Rum and Ampersand Coffee Liqueur, which is being crafted in collaboration with Coffee & Tea Collective en Parque Norte.

“Our goal is to introduce a new spirit every month or two,” said Old Harbor founder and distiller Michael Skubic, adding that he’s also working with Forma rara in the East Village for developing a strawberry eau-de-vie distilled from berries grown in Carlsbad. 270 17th St., 619-630-7048.

After a few delays, Lou & Mickey’s in the Gaslamp District has begun an extensive remodel and expansion that will result in floor-to-ceiling windows, a larger outdoor patio and eight new television screens at the bar. The project is expected to wrap up in early December. Service will continue throughout the redo, except for a few days before the unveiling, when the restaurant will close as the finishing touches are put into place. Lauded for its steaks and seafood, the restaurant is also enhancing its cocktail and beer lists. 224 Fifth Ave., 619-237-4900.

A finishing line with gustatory rewards is in store for The Cooking Light & Health Fit Foodie 5K Race, to be held from 8:30 a.m. to noon, Nov. 15, at the Hilton San Diego Bayfront. Runners can indulge in food tastings after the race while winding down to cooking demos conducted by Chef Bernard Guillas of La Sala Marina and television personality Ben Robinson of Bravo’s “Below Deck” show. The cost to enter the race is $55. The weekend event also features a gathering over cocktails and hor d’oeuvres from 6 to 8 p.m. at Florent Restaurant & Lounge and a yoga boot camp and brunch from 10:30 a.m. to 12:30 p.m. at the Hilton. For more information, call 619-312-1212 or visit fitfoodierun.com.

The popular Gaslamp nightclub, Stingaree, has closed. But the space will be taken over by the Hakkasan Group, a global hospitality company that operates nightclubs and restaurants throughout the U.S., Europe, Middle East and Asia. Coming into its place will be Omnia San Diego, a nightclub-only concept designed similarly after Omnia Las Vegas, which will open first in early spring at Caesars Palace. 454 Sixth Ave.

The educational “Wine Wednesdays” series at cocina marina has been extended through December, allowing aficionados to learn about various wine regions, the latest bargains and how to pair wine to food. The sessions are conducted by advanced sommelier Joshua Orr and seat 12 guests. The cost is $20 per person, which includes a $10 discount applicable to dinner at the restaurant. 333 W. Harbor Drive, (inside the Hilton San Diego Bayfront), 619-699-8222.

Restaurateur and baking expert Terryl Gavre will hold an intimate class on making jams and chutneys tailored to holiday meals or for giving as gifts. The class runs from 6 to 8:30 p.m., Nov. 18 at her Downtown bakery, Bake Sale. The cost is $75. 815 F St., 619-515-2224.

—Frank Sabatini Jr se puede alcanzar en [email protected].