Frank Sabatini Jr. | Noticias del Centro
Touted as the largest Louisiana-themed festival west of the Mississippi, the four-day Gator por la bahía will be held May 8-11 at Spanish Landing Park to the tune of 80-plus live performances and a whopping 10,000 pounds of fresh, live crawfish trucked in from The Pelican State. Now in its 13th year, the family-friendly event, presented by Bon Temps Social Club, features multiple stages to spotlight a range of musical genres, including zydeco and Cajun performances. About 20 food vendors are taking part. In addition to crawfish boils and etouffee, guests can purchase fried catfish, po’boy sandwiches, grilled alligator, beignets and more inside the festival’s “French Quarter food court.” Beer and wine will also be available.
“It’s a colorful festival with a lot going on. There’s artists and music everywhere,” says Catherine Miller, one of the producers, citing that the event now attracts more than 17,000 people locally and nationally since it began in 2001.
The festival kicks off at 6:30 p.m. May 8 with a concert by acclaimed blues artist Tab Benoit, and a host of other activities, including food demos and dance lessons, will wrap around those 80 aforementioned performances from May 9 – 11. Discounts on advance ticket purchases can be made on the web site at gatorbythebay.com. Spanish Landing Park is located on North Harbor Island Drive, directly across the street from San Diego International Airport.
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El tan esperado Pescado y ostras Ironside opened recently in Little Italy by CH Projects, which is behind several Downtown hotspots such as Noble Experiment, Neighborhood y El Dorado Cocktail Lounge. In this latest venture, Chef Jason McLeod brings a seafood-rich menu to the table that includes daily offerings of oyster flights and various shellfish platters. In addition, “cocktails in the half shell” are available, which pairs a single raw oyster to a libation. Situated in a circa-1920 warehouse, the 4,500-square-foot space also includes a bakery, a European-style open kitchen and a giant lobster tank. 1654 India St., 619-269-3033.
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Next in the pipeline is a still-unnamed juice and smoothie bar coming into the space formerly occupied by queso venissimo. The folks at CH Projects promise a “hyper local credo” using fruits and veggies sourced from area purveyors. The venture is due to open in June. 871 G St.
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Pork and booze take center stage at the Bacon & Barrels Festival from 1 to 5 p.m., May 31 at Embarcadero Marina Park South. In addition to craft-barrel beverages such as beer, bourbon, scotch and wine, the event will feature dozens of local chefs applying their wizardry to bacon and doling out samples. Live performances by indie bands The Stone Foxes and Black Crystal Wolf Kids are also in the offing. Attendees must be 21 years or older. Tickets are $75 or $95 for early admission (at noon).
In addition, an all-bacon VIP dinner prepared by MTV’s House of Food star Brooke Williamson will be held from 5:30 to 8 p.m. the night before, on May 30. Tickets for the dinner are $300, which also includes admission into the festival the following day and access to its VIP lounge. 1 Marina Park Way, baconandbarrels.com.
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What was formerly The Corner in East Village will soon become Table 10, a new concept launched by the property’s owner, Cooper McLaughlin and Chef Jason Gethin, who last worked at Union Kitchen + Tap in Encinitas. Due to open in mid to late May, the bill of fare will focus on American cuisine that pulls in culinary influences from different regions of the country. And in sticking with its name, the restaurant will feature a special chef’s table that seats 10 guests. 369 10th Ave., 619-550-126.
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Every Thursday in May, Puesto at The Headquarters is making available three different tacos created by other San Diego restaurants, all of which use Puesto’s house-made tortillas. The tacos are: roasted suckling pig with sherry mustard sugo by Cocina Urbana; fish and chips with malt-vinegar slaw by Espiga; and braised lamb with pickled onions and spicy herb remoulade by Sea & Smoke. In addition to the “guest tacos,” visitors on Thursdays can enjoy local brews for half off. 789 W. Harbor Drive, 619-233-8880.
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The popular Oso al horno ice cream sandwich parlor in Pacific Beach has brought their cold treats and artisan cookies to PETCO Park. The ballpark shop, located near right field, just outside the gates, features an abbreviated menu of six ice cream flavors and five different types of cookies. 100 Park Blvd., 858-886-7433.
—Frank Sabatini Jr se puede alcanzar en [email protected].
