{"id":240677,"date":"2018-12-08T00:00:00","date_gmt":"2018-12-08T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-december-2018\/"},"modified":"2018-12-08T00:00:00","modified_gmt":"2018-12-08T08:00:00","slug":"food-and-drink-blotter-december-2018","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-december-2018\/","title":{"rendered":"Food and Drink Blotter: December 2018"},"content":{"rendered":"

Each year, we look forward to seeing what Cafe 222<\/strong> rolls out for its special New Year\u2019s Day breakfast, which owner Terryl Gavre designs specifically for restoring our equilibriums after a night of festive drinking. As always, those who mosey in wearing a tuxedo, dress or other formal attire from their New Year\u2019s Eve parties the night before pay only half price for the meal.<\/p>\n\n\n\n

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Get this hearty breakfast for half off on Jan. 1 if you\u2019re still wearing your party attire from the night before. (Courtesy of Wicked Creative)<\/figcaption><\/figure>\n
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This year\u2019s special is \u201cthe hangover helper,\u201d a fitting name for a platter featuring a waffle and two pancakes stacked with a slab of Spam, a pair of sausage links, two eggs any style and country gravy. It\u2019s served with orange juice and coffee. The full price, should you show up in casual attire, is $16.95. The meal will be served from 7 a.m. to1:45 p.m. on Jan. 1 exclusively. 222 Island Ave., 619-236-9902,<\/em> cafe222.com<\/a><\/em>.<\/p>\n\n\n\n

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Keaton Heston of Saiko Sushi in Coronado is now a certified sake specialist (Photo by Arlene Ibarra)<\/figcaption><\/figure>\n
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Heading to Sushi Sushi<\/strong> in Coronado for a spot of sake with your meal? If so, look for bartender Keaton Henson, who just became a level 1 certified sake specialist through the Sake Education Council<\/strong>, which offers certification programs globally. The intensive syllabus and exam he completed focused on the making and usages of sake, as well as interpretations of Japanese symbols used on the bottles of certain imported sake.<\/p>\n\n\n\n

\u201cSake is such a diverse beverage and it takes a lot of study to understand it,\u201d said Henson, who is also the sous chef at Saiko Sake & Sushi Bar <\/strong>in North Park, where he sometimes cooks with the Japanese rice wine.<\/p>\n\n\n\n

Henson took the course in Las Vegas, and the level 2 program for becoming an advanced sake specialist will be offered in 2020 in Japan.<\/p>\n\n\n\n

\u201cI\u2019ve already reserved my spot for it,\u201dHenson added. 116 Orange Ave., 619-435-0868<\/em>, saikosushisd.com<\/a><\/em>.<\/p>\n\n\n\n

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Touted as \u201cgreat American whiskeys,\u201d various spirits from the Kentucky-based Michter\u2019s Distillery<\/strong> will be paired to a multi-course dinner at Stake Chophouse & Bar<\/strong> in Coronado on Dec. 13.<\/p>\n

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Whiskeys from our country\u2019s oldest distillery will be paired to a dinner at Stake Chophouse & Bar. (Courtesy of Blue Bridge Hospitality)<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Michter\u2019s dates back to the mid-1700s and has become known for its barrel-finished bourbons, small-batch whiskeys and sour mash, all of which will be poured alongside courses that include dry-aged beef roast and mushroom panisse. The event starts at 6:30 p.m. and costs $150per person. 1309 Orange Ave., 619-522-0077<\/em>, stakechophouse.com<\/a><\/em>.<\/p>\n\n\n\n

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As the Sal\u00f3n de comidas Little Italy <\/strong>heads into its first winter since opening in July, it has made the first seasonal changes to its cocktail program. The new roll outs include spiced pearlimoncello with clove and star anise; a \u201ccrema di zucca\u201d featuring a comforting blend of pumpkin pie liqueur, Jameson Irish Whiskey and Modern Times cold brew coffee; and the \u201cSignora pomengranate\u201d made with Spring 44 Honey Vodka. 550W. Date St., 619-269-7187<\/em>, littleitalyfoodhall.com<\/a><\/em>.<\/p>\n\n\n\n

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The new \u201cSignora Pomegranate\u201d at Little Italy Food Hall (Courtesy of Contour PR + Social)<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

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Bar Moxy<\/strong>, located in the arcade-like lobby of the new, playful Moxy San Diego<\/strong> hotel by Marriott International<\/strong>, recently opened to the tune of signature cocktails, craft beers, and coffee drinks by San Diego Coffee Co.<\/strong> It also offers an all-day bar menu that includes everything from flatbreads and banh mi sandwiches to tacos and loaded fries.<\/p>\n\n\n\n

Styled with a millennial crowd in mind, the 126-room hotel boasts an industrial aesthetic while paying homage to our region\u2019s storied naval past. The bar is open from 8a.m. to 2 a.m. daily to both the public and hotel guests, and it also features live DJs later in the day. Happy hour specials will be introduced in about a month. 831 Sixth Ave., 619-239-6699<\/em>, moxyhotels.com<\/a><\/em>.<\/p>\n\n\n\n

\u2014 Frank Sabatini Jr puede ser contactado en <\/em>fsabatini@san.rr.com<\/em><\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Each year, we look forward to seeing what Cafe 222 rolls out for its special New Year\u2019s Day breakfast, which owner Terryl Gavre designs specifically for restoring our equilibriums after a night of festive drinking. As always, those who mosey in wearing a tuxedo, dress or other formal attire from their New Year\u2019s Eve parties […]<\/p>","protected":false},"author":726,"featured_media":240678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: December 2018","_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-240677","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\/240677","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=240677"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/240677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/240678"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=240677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=240677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=240677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}