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Salt & Straw Preview, Pizza Collab and More A.M. Intel

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Mastiff Chicago Pig Fry Pizza
Courtesy photo

Salt & Straw Ice Cream Previews in Little Italy

Portland-based ice cream purveyor Salt & Straw, which is soon opening its first San Diego location on India Street, will have a booth at the Little Italy Tree Lighting festival this Saturday, December 2. From 4 to 8 p.m., Salt & Straw will be vending four ounce single-serve cups ($5) of its popular ice cream flavors including Chocolate Gooey Brownie, Sea Salt with Caramel Ribbons, Honey Lavender, Roasted Strawberry Coconut (vegan).

Regents Pizza Collaborates With Mastiff Sausage

Courtesy photo

Regents Pizzeria just launched a special menu in collaboration with Mastiff Sausage Company (Liberty Station, North Park) that will run for the next three months. Featuring a sausage sandwich and sausage platter centered around Mastiff’s locally-made Italian sausage, the menu includes two pork-laden pizzas. The hefty Mastiff Pig Fry Chicago Pizza is layered with al pastor sausage, crispy pork belly, carnitas and Kennebec fries and topped with marinara and harissa aioli sauce while the Mastiff Pork Nug NY Pizza has an alfredo sauce base and Korean gochujang glaze with pineapple, cheese, pork belly and a garnish of chopped peanuts, sesame seeds and scallions. $1.00 from every slice, sandwich or platter and $5.00 from every whole pie sold will be donated to the No Kid Hungry campaign.

New Chef de Cuisine at Campfire in Carlsbad

San Diego-native Ryan Orlando has joined the culinary team at Campfire, working alongside executive chef Andrew Bachelier at the North County restaurant. The Encinitas-born chef, who worked locally at Pamplemousse Grille and the Del Mar Country Club, has cooked all over the world from Charlie Parker’s Aureole in New York City to Amass in Copenhagen which is run by his brother, famed Noma-alum Matt Orlando.

The Grass Skirt Bao Bun Pop-Up at The Smoking Gun

Pork belly bun
Jim Sloan

The Grass Skirt’s executive chef Brian Redzikowski is popping up at the Gaslamp’s Smoking Gun/Spill the Beans tonight from 8 to 11 p.m. Redzikowski will be serving his tasty Tenderbelly Farms pork belly buns, garnished with sesame, cilantro, peanut, cucumber, gochujang, and hoisin for $5 each while beverage director Steven Tuttle steps in to guest bartend, offering $8 speciality rum cocktail including The Grass Skirt Daiquiri with pineapple-infused rum, navy strength rum, lime and demerara.

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