News for Restaurants in San Diego
The Sheraton Carlsbad Resort & Spa's Twenty/20 Grill & Wine Bar will present a summer backyard barbecue series headed by their chef Eric Wick. Learn about rubs, spices and marinades, Asian and Hawaiian styles, how to cook the perfect steak, and techniques introduced by the Native American Indians, Mexicans and the American cowboys. The classes cover all aspects of grilling, and participants get to sample tastes from the grill paired with adult beverages. The series runs on Wednesdays from June 20 to September 5. The cost is $30 per class, or $149 for the entire series. To purchase, call 760-827-2444 or visit twenty20grill.com to register. A portion of every ticket sale benefits Challenged Athletes Foundation. Twenty/20 Grill & Wine Bar, Sheraton Carlsbad Resort & Spa, 5480 Grand Pacific Dr., Carlsbad, CA 92008, 760-827-2500.
Another exciting announcement in regard to the $20 million Rancho Valencia resort renovation is the addition of Master Court Sommelier Jayson Knack, who will serve as director of restaurants. Knack, formerly of the progressive Decanter Restaurant and Wine Bar, will curate a list sourced from micro-producers in California, France, Italy and Spain, along with unusual finds from Canada, Tasmania, South Africa and Turkey. Guests can access iPads with extensive tasting notes and preselected pairings to enhance chef Eric Bauer’s cuisine. The beverage program will also proffer craft tequila, keg wines and local artisan beer. The resort plans to reopen in August. The Restaurant at Rancho Valencia, Rancho Valencia Resort, 5921 Valencia Circle, Rancho Santa Fe, CA 92067, 858-756-1123.
A leisurely Sunday at the Park Hyatt Aviara Resort beckons, especially now with their new Sunday lunch at Vivace. Anyone looking to steer away from the excessive traditional brunch and explore the flavors of Italy, should try their Pranzo, a glorious Italian feast of flavors. A nice apertivo to prepare the palate for this meal is an ambrosial Bellini with prosecco and peach. Then head for the antipasti stations. Begin with crudo and other seafood temtpations like fresh oysters, octopus and prawns. A Burkel meat machine slices hand-crafted salumi like sopressata and coppa to accompany specialty cheeses. A table of fresh mozzarella and artisanal burrata, that's pillow soft, also boasts cured olives, asparagus and an orange and fennel salad. After touring the stations, guests have a choice of several mains and sides that can be shared family-style. Homemade pasta means raviolo with mushroom ragu or rigatoni with a tradtional Bolognese. At the expansive dessert bar, you'll find a sweet finish with chocolate-dipped meringues, tiramisu and panna cotta, to name a few. Prana ia served Sundays from 11:30 a.m.-3pm. The cost is $45 per person. Vivace, Park Hyatt Aviara Resort, 7100 Four Seasons Point, Carlsbad, CA 92009, 760-603-6800.
Current News View archived news: August 2014 | July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | July 2010 | June 2010 | May 2010 | April 2010 | March 2010 | February 2010 | January 2010 | December 2009 | November 2009 | October 2009 | September 2009 | August 2009 | July 2009 | June 2009 | May 2009 | April 2009 | March 2009 | February 2009 | January 2009 | December 2008 | November 2008 | October 2008 | September 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 | March 2008