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Whole Hog Chef Dinner at Blush & Dia de los Muertos at Galaxy Taco

Plus, a Bine & Vine and New English beer collab.

GASLAMP— On Monday, October 12 at 6 p.m., 10 San Diego chefs are joining forces to cook up a pork-focused extravaganza, appropriately titled the Heavenly Hog Fall Pig Out. The second annual event will be held at Blush Ice Bar + East-West Kitchen, and will feature the chefs each creating something delicious with their assigned cut of pork from a whole Cooks Pig Ranch hog; participating chefs include Blush's Daniel Barron, Rich Sweeney of Waypoint Public, Comun's Chad White, The High Dive's RoseAna Peyron and more. Tickets are $130 and include drink pairings. [EaterWire]

LA JOLLA— Executive chef/partner Trey Foshee will host a Day of the Dead dinner celebration at Galaxy Taco on Sunday, November 1; Foshee and chef de cuisine Christine Rivera will each prepare a course, along with guest chefs Javier Plascencia (Bracero), Ray Garcia (Broken Spanish, LA), Carlos Salgado (Taco Maria, OC) and Lori Sauer (George's at the Cove). The six course meal includes beverages and a special gift: seating is limited, call 858-228-5655 to reserve. [EaterWire]

NORMAL HEIGHTS— Well-curated bottle shop Bine & Vine collaborates with local breweries on an anniversary beer and this year, its 4th Anniversary Ale was created in conjunction with New English Brewing Company, which won gold at the 2015 Great American Beer Festival for its Zumbar Coffee Chocolate Imperial Stout. The special release, Adams Avenue Imperial Porter is a Double/Imperial Porter brewed with a Guatemalan coffee from local Dark Horse Coffee Roasters. Look for bottles at Bine & Vine soon. [EaterWire]


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