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<\/a>In celebration of the late Julia Child\u2019s birthday on Aug. 15, the conceder parrilla<\/a><\/strong> will present a rotating trio of tasting menus honoring the culinary legend, from Aug. 5 through 29. They feature dishes that Chef Mark Kropczynski cooked alongside Child in 2000 and 2002 at culinary events in San Francisco: local halibut with creamy polenta; grilled lamb tenderloin; and mango beignets, to name a few. The three-course meals are $82 per person. A portion of the proceeds from the dinners will benefit the Julia Child Foundation for Gastronomy and the Culinary Arts. 326 Broadway, 619-744-2077<\/em>.<\/p>\n <\/p>\n <\/p>\n Before balking at the price of Rooftop600 at Andaz\u2019s<\/a> <\/strong>new breakfast-brunch option, named \u201cDom and Donuts,\u201d consider the bubbly involved and the accolades it has received. For $400, you get a bottle of Dom Perignon Vintage 2003 Champagne along with a gourmet donut (yes, singular) for each person in your party. They\u2019re made by pastry chef Julee Franklin in various flavors such as orange-pistachio, cherry wine, maple bacon and more.<\/p>\n The champagne, however, is the glitzier draw, having earned top ratings by Anthony Galloni, Wine Spectator, and Robert Parker, who describes it as \u201cpowerful Champagne with an extreme personality.\u201d So coveted in Champagne circles, even empty bottles of the stuff are for sale on eBay. 600 F St., 619-849-1234<\/em>.<\/p>\n The inaugural Fried Chicken Challenge presented by the Facebook group, Eating and Drinking in San Diego<\/a><\/strong>, has tapped into some Downtown-area talent for the event, which is scheduled for 6 p.m., Aug. 18, at Local Habit<\/a><\/strong> in Hillcrest. Among the chefs taking part are Rich Sweeney of Florent Restaurant & Lounge<\/strong> in the Gaslamp Quarter, Jason Gethin of Table No. 10<\/strong> in East Village, and Jason McLeod of Pescado y ostras Ironside<\/strong> in Little Italy. Six competitors in total will square off as their chicken is evaluated on juiciness, crunchiness and overall taste. Tickets are $45 per person, which includes samples from each chef, along with a beer pairing to each, plus various side dishes. Due to limited seating, advanced reservations are recommended. 3827 Fifth Ave., 619-795-4770<\/em>.<\/p>\n Purchase a fresh catch from Tuna Harbor Dockside Market<\/a><\/strong> (598 Harbor Lane) and then bring it to Sally\u2019s Seafood on the Water<\/a><\/strong> for dinner. Chefs at the bay front restaurant, located at Manchester Grand Hyatt San Diego<\/strong>, will prepare the fish to your liking under a new program called Ocean 2 Table, which also allows guests to choose from a variety of sauces and side dishes. The custom cooking is available on Saturdays only. The fish must weight 5 pounds or less and brought to Sally\u2019s by 2 p.m. for same-day consumption. Preparation cost is $2 per ounce. Reservations are required. One Market Place, 619-358-6740<\/em>.<\/p>\n Some of the vendors slated to take up initial residence at the upcoming Mercado p\u00fablico de la libertad<\/a><\/strong> in Point Loma include a couple of familiar names to the Downtown food scene. Already on board are The West Bean Coffee Roasters<\/strong> y queso venissimo<\/strong>. The project, spearheaded by Coronado restaurateur David Spatafore of Bluebridge Hospitality, will spotlight 30-plus artisan vendors in a circa-1920 warehouse in Estaci\u00f3n de la libertad<\/strong>. Others from the San Diego area include Langosta malvada de Maine<\/strong> seen at various farmers markets, Moo Time Creamery<\/strong> from Coronado, and Cane Patch Pies<\/strong> entering into its first brick-and-mortar location. The market is due to open in late October.<\/p>\n The home-style Bake Sale Bakery<\/a><\/strong> in the East Village has hired Jenn Reinhart as its new head baker. A graduate of the San Diego Culinary Institute and former pastry chef for Punto de referencia p\u00fablico<\/strong> in North Park, she will create and test new recipes and lead the bakery\u2019s monthly Bake! classes. On the August calendar is \u201cAll Things Yeasted,\u201d from 6 to 9 p.m., Aug. 19. The cost is $75. 815 F St., 619-515-2224<\/em>.<\/p>\n The Las Vegas-based event company, Motley Brews<\/strong>, is introducing to San Diego the Brew & Food Festival<\/a><\/strong>, from 2 to 6:30 p.m., August 29, at Downtown\u2019s new Waterfront Park<\/strong>. The event will feature dozens of national brewers, as well as local favorites that include Stone Brewing Co<\/strong>., Cerveza de tiempos modernos<\/strong>, Acoustic Ales<\/strong> and more. They\u2019ll be joined by more than 20 \u201cmad craft\u201d chefs preparing beer-friendly cuisine. Among them are David Warner of Bottega Americano<\/strong> in the East Village and restaurateur Javier Plascencia, who recently opened Bracero<\/strong> in Little Italy. Music will be provided by a variety of bands and DJs.<\/p>\n Tickets are $40 for general admission beginning at 3 p.m., and $50 for early entry at 2 p.m. They include beer tastings, although food must be purchased from the various chef stations. For more information, visit brewandfoodfest.com<\/a>.<\/p>\n \u2014Frank Sabatini Jr.<\/em> es el autor de \u201cSecret San Diego\u201d (ECW Press), y comenz\u00f3 su carrera como escritor local hace m\u00e1s de dos d\u00e9cadas como miembro del personal del antiguo San Diego Tribune. Puedes localizarlo en <\/em>fsabatini@san.rr.com<\/em><\/a>. <\/em><\/p>","protected":false},"excerpt":{"rendered":" By Frank Sabatini Jr. Technology and confections combine at the new iDessert by Jean-Philippe in Little Italy, where visitors select from a number of cakes, crusts, sauces, fruits and more on iPads for customizing their sweet creations.<\/p>","protected":false},"author":816,"featured_media":237844,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: August 2015","_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-237843","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\/237843","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\/816"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=237843"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/237843\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/237844"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=237843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=237843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=237843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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restaurant. (Courtesy J Public Relations)<\/figcaption><\/figure>\n
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