{"id":236885,"date":"2014-05-08T00:00:00","date_gmt":"2014-05-08T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-may-2014\/"},"modified":"2014-05-08T00:00:00","modified_gmt":"2014-05-08T07:00:00","slug":"food-and-drink-blotter-may-2014","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-may-2014\/","title":{"rendered":"Food and Drink Blotter: May 2014"},"content":{"rendered":"

Frank Sabatini Jr. | Noticias del Centro<\/p>\n

Touted as the largest Louisiana-themed festival west of the Mississippi, the four-day Gator por la bah\u00eda<\/b> will be held May 8-11 at Spanish Landing Park<\/b> to the tune of 80-plus live performances and a whopping 10,000 pounds of fresh, live crawfish trucked in from The Pelican State.\u00a0Now in its 13th year, the family-friendly event, presented by Bon Temps Social Club<\/b>, features multiple stages to spotlight a range of musical genres, including zydeco and Cajun performances.\u00a0About 20 food vendors are taking part. In addition to crawfish boils and etouffee, guests can purchase fried catfish, po\u2019boy sandwiches, grilled alligator, beignets and more inside the festival\u2019s \u201cFrench Quarter food court.\u201d Beer and wine will also be available.<\/p>\n

\u201cIt\u2019s a colorful festival with a lot going on. There\u2019s artists and music everywhere,\u201d 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.<\/p>\n

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 \u2013 11. Discounts on advance ticket purchases can be made on the web site at gatorbythebay.com<\/a>.\u00a0Spanish Landing Park is located on North Harbor Island Drive, directly across the street from San Diego International Airport.<\/p>\n

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El tan esperado Pescado y ostras Ironside<\/b> opened recently in Little Italy by CH Projects<\/b>, which is behind several Downtown hotspots such as Noble Experiment<\/b>, Neighborhood<\/b> y El Dorado Cocktail Lounge<\/b>. 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, \u201ccocktails in the half shell\u201d 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<\/i>.<\/p>\n

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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<\/b>. The folks at CH Projects promise a \u201chyper local credo\u201d using fruits and veggies sourced from area purveyors. The venture is due to open in June. 871 G St<\/i>.<\/p>\n

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\"Bacon<\/a>
Bacon also lands in desserts (Photo by Jeremy Ball)<\/figcaption><\/figure>\n

Pork and booze take center stage at the Bacon & Barrels Festival<\/b> from 1 to 5 p.m., May 31 at Embarcadero Marina Park South<\/b>. 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).<\/p>\n

In addition, an all-bacon VIP dinner prepared by MTV\u2019s 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<\/a>.<\/p>\n

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What was formerly The Corner<\/b> in East Village will soon become Table 10<\/b>, a new concept launched by the property\u2019s owner, Cooper McLaughlin and Chef Jason Gethin, who last worked at Union Kitchen + Tap<\/b> 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\u2019s table that seats 10 guests. 369 10th Ave., 619-550-126.<\/i><\/p>\n

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\"Tacos<\/a>
Tacos crafted by chefs from three local restaurants (Courtesy Puesto at The Headquarters)<\/figcaption><\/figure>\n

Every Thursday in May, Puesto at The Headquarters<\/b> is making available three different tacos created by other San Diego restaurants, all of which use Puesto\u2019s house-made tortillas. The tacos are: roasted suckling pig with sherry mustard sugo by Cocina Urbana<\/b>; fish and chips with malt-vinegar slaw by Espiga<\/b>; and braised lamb with pickled onions and spicy herb remoulade by Sea & Smoke<\/b>. In addition to the \u201cguest tacos,\u201d visitors on Thursdays can enjoy local brews for half off. 789 W. Harbor Drive, 619-233-8880.<\/i><\/p>\n

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The popular Oso al horno<\/b> ice cream sandwich parlor in Pacific Beach has brought their cold treats and artisan cookies to PETCO Park<\/b>. 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<\/i>.<\/p>\n

\u2014Frank Sabatini Jr<\/i> se puede alcanzar en <\/i>fsabatini@san.rr.com<\/i><\/a>.<\/i><\/p>","protected":false},"excerpt":{"rendered":"

Frank Sabatini Jr. | Downtown News Touted as the largest Louisiana-themed festival west of the Mississippi, the four-day Gator by the Bay 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.\u00a0Now in its […]<\/p>","protected":false},"author":726,"featured_media":236886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: May 2014","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11600],"tags":[],"class_list":["post-236885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-sdnews"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=236885"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236885\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/236886"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=236885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=236885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=236885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}