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Re:Source Pop-Up at Red Door; Campfire Names Bar Lead

Plus, a collab beer release at Stone Brewing Co.

MISSION HILLS— With the aim of shining a spotlight on the issue of food waste, the San Diego Food System Alliance is launching a series of pop-up dinners at which local chefs will turn "ignored or un-coveted food" into multi-course dinners that will support the coalition's initiatives. The first Re:Source dinner is scheduled for April 6 at the The Red Door, with seatings at 5:30 p.m. and 7:45 p.m., where executive chef Miguel Valdez will cook up a four-course meal for $60. Future dinners will be held at Carlsbad's The Land and Water Co. and Cafe Gratitude in Little Italy. [EaterWire]

CARLSBAD— Owner John Resnick continues to assemble the team of talents for his Carlsbad project, the wood-fueled Campfire, which has already signed design duo Bells & Whistles and executive chef Andrew Bachelier for its debut in Summer 2016. Newly announced is bar manager Leigh Lacap, who collaborated closely with Resnick during their tenures at CH Project's Craft & Commerce and Ironside Fish & Oyster; Lacap also helped to launch Sycamore Den and was most recently rolling out fresh cocktail menus at Coin-Op in North Park. [EaterWire]

ESCONDIDO— The founders of Japan's Coedo brewery and New Zealand's Garage Project will be at Stone World Bistro and Gardens on Tuesday, April 26 from 5:30 to 7:30 p.m. for the inaugural tapping of a collaborative beer made in partnership with Stone Brewing's lead brewer Jeremy Monier. Called Tsuyu Saison after Japan's "plum rain", the saison-style beer is made with American and New Zealand hops, with Japanese plum and red perilla leaf, and aged in New Zealand chardonnay barrels. A variety of other Stone, Coedo and Garage Project beers will also be on tap. [Eaterwire]

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