![\"Sammy's](\"https:\/\/missionvalleynews.com\/wp-content\/uploads\/2015\/10\/Sammys-prosciutto-and-lentil-salad-web.jpg\")
<\/a>The appetizers are priced between $3 and $6. Bargains on wine and craft beer range from $3.75 to $5.25. Happy hour is available from 4 to 6 p.m. daily. 1620 Camino de la Reina, 619-298-8222<\/em>.<\/p>\n A new fast-casual Thai eatery has opened in Mission Valley\u2019s Rio Vista Shopping Center, where O\u2019s American Kitchen<\/strong>, Sombrero<\/strong>, Jersey Mike\u2019s<\/strong> y Kasi<\/strong> reside. Since coming into the fold last month, Ka Prao<\/strong> has been cooking up made-to-order stir fries, pad Thai noodles, spicy basil fried rice and a range of curries. In addition to pork, chicken and shrimp, the menu includes tofu and mock duck as alternative proteins. Lunch specials are available daily, from 10:30 a.m. \u2013 3:30 p.m., with plates starting at $7, which include a choice of two sides. 8590 Rio San Diego Drive, #105, 619-326-8083<\/em>.<\/p>\n \u201cThere\u2019s a new bear in the den at Punto de referencia p\u00fablico<\/strong>,\u201d Rich Sweeney said of his recent appointment as executive chef at the popular craft beer-focused restaurant in North Park.<\/p>\n A former contestant on Bravo\u2019s \u201cTop Chef\u201d series (season five), Sweeney rooted himself in the San Diego dining scene with R Gang Eatery<\/strong> in Hillcrest, where he incorporated into his comforting bill of fare playful takes on Tater Tots during the restaurant\u2019s five-year run. He also recently helped launch Florent Restaurant & Lounge<\/strong> in the Gaslamp Quarter.<\/p>\n \u201cI\u2019ve been hiding back in my office at Waypoint to get my wits about me while revamping the menu and putting together a new system,\u201d he said, referring also to the planning of a Waypoint offshoot in 2016, in a location that hasn\u2019t yet been disclosed.<\/p>\n In recent months, Sweeney said he has enjoyed traveling and spending quality time with his husband, Steve Farrow. He hopes to roll out the new menu in time for San Diego Beer Week<\/strong> (Nov. 6 \u2013 15), adding that bacon-beer linguine with clams will be on it. As for his famous Tater Tots: \u201cI\u2019m sure we\u2019ll run them as specials here and there.\u201d<\/p>\n Waypoint is operated by ELE Collective, which also owns Hotel Vyvant<\/strong> in Little Italy, and more recently, it opened Parque y recreaci\u00f3n<\/strong> in University Heights. 3794 30th St., 619-255-8778<\/em>.<\/p>\n In preparation for a November opening, Mercado p\u00fablico de la libertad<\/strong> has announced additional vendors coming to the 22,000-square-foot culinary venture in Liberty Station. Among them is a third outpost of Bottlecraft<\/strong>, which has existing locations in North Park and Little Italy. Also on board: the Grape Smuggler<\/strong> wine bar, and Mess Hall<\/strong>, a \u201cmarket-to-menu\u201d restaurant by Chef Kolanko of Stake Chophouse & Bar,<\/strong> y Leroy\u2019s Kitchen + Lounge<\/strong> in Coronado. The latter will double as an event space for culinary classes and pop-up dinners.<\/p>\n The growing list, expected to total 30 vendors, also includes new artisan signups such as The Produce Section<\/strong>, Bread & Butter<\/strong>, Mama Made Thai<\/strong> y Crafted Baked Goods<\/strong>. 2816 Historic Decatur Road<\/em>, libertadpublicmarket.com<\/a>.<\/p>\n San Diego\u2019s mother of all culinary competitions is coming to the Port Pavilion at Broadway Pier<\/strong> on Oct. 29, as 10 local toques, divided into two teams, battle it out at the 11th annual Center for Community Solutions\u2019 Chef Showdown. The event each year benefits a number of programs at The Center that support victims of domestic and sexual violence.<\/p>\n Among the chefs taking part are Hanis Cavin of Carnitas Snack Shack<\/strong>; Lori Sauer of George\u2019s at the Cove<\/strong>; Robert Ruiz of The Land & Water Co<\/strong>.; Rose Payron of High Dive<\/strong>; James Montejano of La Valencia<\/strong>; and others tasked with creating dishes based on secret ingredients unveiled at the start of the competition. They will be judged by a panel of celebrity chefs, including Bernard Guillas of La Sala Marina<\/strong>. Emceeing the event is esteemed television personality, Sam the Cooking Guy.<\/p>\n General admission is $250, which includes tastings from food and dessert stations. For more information, call 858-272-5777, ext. 151, or visit ccsd.org<\/a>. 1000 N. Harbor Island Drive<\/em>.<\/p>\n
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