Salt & Straw Ice Cream debuts guest chef collaboration series
The June edition of Salt & Straw’s monthly seasonal menu is another showcase for co-founder and head ice cream maker Tyler Malek’s flavor wizardry, this time inspired by dishes from acclaimed chefs in major cities along the West Coast where the popular scoop shops also make their homes. Malek picked Brian Malarkey of Herb & Wood as San Diego’s culinary rep, riffing on the Little Italy restaurant’s roasted beet salad for a flavorful combo that layers beet ice cream and Humboldt Fog goat cheese gelato with roasted beet and apple jam, and candied walnuts. Other ice cream flavors in the June line-up include scoops created with Sara Kramer & Sarah Hymanson (Kismet in Los Angeles), Traci Des Jardins (San Francisco’s Jardinière, Gabriel Rucker (Le Pigeon in Portland), and Renee Erickson (Seattle’s Walrus & The Carpenter), including Ras el Hanout & Pickled Rose Petal Jam and Duck Crackling with Cherry Preserves with Duck Fat Ice Cream & Honey Gastrique. The flavors will be available at the Little Italy scoop shop starting this Friday, June 1 through Thursday, June 28 as well as online, with a portion of the proceeds going to Share Our Strength in support of its No Kid Hungry campaign.
San Diego Urban Wine Week is back
Running June 1 to June 8, San Diego Urban Wine Week was founded to highlight the coalition of wineries located around San Diego County and encourage the discovery of locally crafted, artisanal wine. Featuring a calendar of tastings, pairings, parties, and wine specials at each of its member urban wineries, the week kicks off on Friday, June 1 with Sip the City, a tasting event that will be held at The Headquarters at Seaport Village from 5:30 to 8:30 p.m. that will feature more than a dozen local wineries and their winemakers as well as food tastings and live entertainment. Tickets are $25 in advance or $35 at the door.
Grilled cheese sandwich shop joins Windmill Food Hall
In the mix at Carlsbad’s new food hall opening later this summer will be the first brick-and-mortar eatery for Bread and Cheese Catering, a roving catering and event company. Called Bread and Cheese Eatery, the Windmill Food Hall outpost will serve its five core sandwiches, including the Mucho Queso, a four-cheese blend on sourdough, as well as rotating sandwiches of the month that could range from a croque monsieur to a taco-inspired grilled cheese. New items might feature its sandwich fillings atop French fries.
First-ever avocado fest comes to the Quartyard
San Diego-based avocado oil and natural food company Chosen Foods is hosting the launch of Avolution Fest at the Quartyard on Saturday, June 9 from 5 to 10 p.m. The avocado-themed festival will naturally feature tons of avocado dishes, including avocado tacos, deep fried avocado, and avocado cocktails as well as live music performances from Wild Belle, The Young Wild and New Zealand-based Baynk, and avocado-inspired art installations. Tickets are $25.
Downtown’s Rustic Root appoints new executive chef de cuisine
San Diego native Jordan Beall has been named to help lead the 5th Avenue restaurant, which spans a main dining room, cocktail bar, and rooftop patio. Beall will oversee day-to-day kitchen operations and contribute to menu development. The chef, who grew up in Oceanside, attended the Culinary Institute of America in Hyde Park, New York before returning to San Diego to join local restaurant group Whisknladle Hospitality in 2011, where he rose to executive chef at Prepkitchen Del Mar.