{"id":236989,"date":"2014-07-07T00:00:00","date_gmt":"2014-07-07T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-july-2014\/"},"modified":"2014-07-07T00:00:00","modified_gmt":"2014-07-07T07:00:00","slug":"food-and-drink-blotter-july-2014","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-july-2014\/","title":{"rendered":"Food and Drink Blotter: July 2014"},"content":{"rendered":"

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

\"A<\/a>
A smoky sausage competition is planned at LOUNGEsix. (Courtesy The Nth Element)<\/em><\/figcaption><\/figure>\n

Follow your nose on July 16 to the rooftop LOUNGEsix<\/b> en Hotel Solamar<\/b> for its third annual Sausage Fest, which brings together 10 chefs from local restaurants battling for the honors of making the best sausage in town. The $10 admission allows visitors to taste what\u2019s cooking and then vote on their favorite recipes. Participants include chef teams from Jsix, Cowboy Star<\/b>, Carnitas Snack Shack<\/b>, y Salt & Cleaver<\/b>. In addition to the cookoff, Lost Abbey brewery from San Marcos will release its straw-gold lager called \u201cThe Road to Helles.\u201d The event takes place from 5:30 to 8:30 p.m. Calle J 616, 619-531-8744<\/i>.<\/p>\n

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Local Chef Chad White is preparing for a mid to late July launch of Comun Kitchen & Tavern<\/b> in the East Village. The \u201cBaja-inspired gastro bar\u201d will feature an exhibition kitchen, a 10-seat chef\u2019s table and a glass enclosed produce pantry. Rounding out a menu of dishes such as fire-roasted lamb and open-faced tortas are tequilas, mescals and craft beer dispensed from self-serve taps. 935-945 J St.<\/i>, comunsd.com.<\/p>\n

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Promoters of the upcoming AD Nightclub<\/b> are describing it as an \u201cintimate adult playground\u201d replete with custom booths for bottle service as well as \u201cdesign surprises throughout.\u201d The 300-capacity venue, due to open in mid-July, comes rigged with state-of-the-art lighting and sound, and will also operate a kitchen for \u201csophisticated bites.\u201d AD moves into the space formerly occupied by Red Circle<\/b>. It is spearheaded by entrepreneurs Bayless Cobb and Chris Martin of Bar West<\/b> y Stingaree<\/b>. 420 E St.<\/i>, adnightclub.com.<\/p>\n

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\"Ice<\/a>
Ice cream flights tailored for adults at Leroy\u2019s (Courtesy H2 Public Relations<\/em>)<\/figcaption><\/figure>\n

In honor of National Ice Cream Day on July 20, Leroy\u2019s Kitchen + Lounge<\/b> in Coronado is rolling out flights of boozy ice creams each infused with a shot\u2019s worth of cherry<\/p>\n

liqueur, Grand Marnier and Pedro Ximenez Sherry from Spain. The adult flights, priced at $10 each, will be available from July 10 through early August. At neighboring MooTime Creamery<\/b>, owned also by Hospitalidad del puente azul<\/b>, kids and adults alike can cool down with more than 30 flavors of non-alcoholic choices as well as the 15-scoop \u201ccrown jewel sundae.\u201d Leroy\u2019s: 1015 Orange Ave. 619-437-6087; MooTime: 1025 Orange Ave. 619-435-2422<\/i>.<\/p>\n

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\"Sam<\/a>
Chef Sam Burman
(Courtesy J Public Relations<\/em>)<\/figcaption><\/figure>\n

Expect some new dishes at The Grant Grill<\/b> with the arrival of Chef de Cuisine Sam Burman, who previously served as corporate chef for Whisknladle Hospitality<\/b> and executive chef at Quality Social<\/b>. The Ohio native will highlight seasonal ingredients while taking advantage of the property\u2019s rooftop garden. His recent dishes include veal sweetbreads with cherries, hamachi with spiced corn and sea asparagus and shaved celery with blue cheese. 326 Broadway, 619-744-2077<\/i>.<\/p>\n

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The popular Greek-fusion\u00a0Meze<\/b>\u00a0restaurant in the Gaslamp District has opened\u00a0Meze Express<\/b>\u00a0in Mission Valley, offering customers fast, casual takes on filet mignon wraps, kabobs and Greek-style tacos and nachos. The new offshoot operates among several other front-counter service eateries in the Ralph\u2019s shopping plaza at\u00a05618 Mission Center Road, Suite 1002, 619-297-0855<\/i>.<\/p>\n

\"Chef<\/a>
Chef Laura de Martin
(Courtesy PR Chemistry<\/em>)<\/figcaption><\/figure>\n
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Incoming Chef de Cuisine Laura de Martin is debuting new breakfast, lunch and brunch menus at\u00a0Andaz San Diego\u2019s RoofTop600<\/b>. Hailing from the\u00a0Manchester Grand Hyatt<\/b>\u00a0y\u00a0Sally\u2019s Seafood on the Water<\/b>, de Martin originally earned her chops at the prestigious Cesare Ritz culinary arts school in Merano, Italy. She will also manage the wine bar and banquet menus at Andaz.<\/p>\n

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A pre-Summer Pops wine-tasting and barbecue menu is available throughout the summer for $25 at cocina marina<\/b>. Guests attending the San Diego Symphony concerts at nearby Embarcadero Marina Park South can then return to the restaurant for a complimentary dessert and more live music. 333 W. Harbor Drive, 619-699-8222<\/i>.<\/p>","protected":false},"excerpt":{"rendered":"

Frank Sabatini Jr. | Downtown News Follow your nose on July 16 to the rooftop LOUNGEsix at Hotel Solamar for its third annual Sausage Fest, which brings together 10 chefs from local restaurants battling for the honors of making the best sausage in town. The $10 admission allows visitors to taste what\u2019s cooking and then […]<\/p>","protected":false},"author":726,"featured_media":236990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: July 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-236989","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\/236989","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=236989"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236989\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/236990"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=236989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=236989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=236989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}