Civico 1845 Refreshes Vegan Options; Female Chefs Gather at CUCINA enoteca

LITTLE ITALY— Civico 1845 has been a rousing success since the Italian restaurant opened on India Street last summer, due in part to its substantial vegan offerings. On Wednesday, February 24, the eatery will launch its new seasonal vegan menu, which was designed with help from vegan chef Luca Zannoni, who teaches organic and heathy cooking in Italy; Zannoni updated some traditional classics, including lasagna and ravioli and contributed new plates that range from vegan meatballs in three sauces to risotto with radicchio, cabbage and caraway seeds and a cherry and hazelnut tart. On the 24th, Civico 1845 plans to donate 10% of the day's proceeds from sales of the vegan dishes to the local chapter of The Humane League. [EaterWire]

DEL MAR— Festa Della Donna, or International Women’s Day, will be celebrated on Tuesday, March 8 at CUCINA enoteca with a multi-course dinner that will showcase local female culinarians, including the restaurant's Executive Sous Chef Rosa Geremia, Karrie Hills (formerly of The Red Door), Katie Grebow (formerly of Cafe Chloe), Donna Antaloczy (Ironside Fish & Oyster), and Gina Freize (Venissimo Cheese), with each course paired with a wine made from a female winemaker, all curated by sommelier Lisa Redwine. Proceeds from the event will benefit the Center for Community Solutions, a local nonprofit that provides services and support to victims of domestic violence. [EaterWire]

PACIFIC BEACH— Local hospitality group SDCM has announced that Kettner Exchange Executive Chef Brian Redzikowski will also support the restaurant collective as its Corporate Executive Chef, supervising Vin De Syrah, Devil’s Dozen, the newest donut concept shop, and the FIREHOUSE American Eatery + Lounge. In his role, Redzikowski has already revamped the menu at FIREHOUSE, adding new dishes to the beachside eatery that include drunken noodles with seared shrimp, bok choy, shiitake and scallions, crispy shrimp tempura atop arugula salad and seared local seabass served with garlic and thyme-roasted marble potatoes, grilled asparagus and tomato confit. [EaterWire]