St. Patrick's Day, free cone day, beer release


St. Patrick’s Day is Friday. Celebrate with Irish-inspired fare and drink at these San Diego restaurants.

Bankers Hill Bar + Restaurant is serving its Paddy’s Poitin cocktail, made with Poitin (a distilled beverage), lemon, honey, mint, cucumber and sorrel. The drink will be garnished with gold leaf flakes and sorrel (a green herb) shaped in a four-leaf clover. Friday. 2202 Fourth Ave., San Diego. (619) 231-0222 or bankershillsd.com

Bistro 39 Restaurant & Lounge is serving a traditional Irish meal of corned beef, cabbage and roasted red potatoes. Pair the dish with green beer that will flow through the evening. Friday. $22.95. 3939 Ocean Bluff Ave., San Diego. (858) 720-9500 or bistro39sandiego.com

Bleu Boheme is treating guests to its signature green drink, the Basil Martini, made with fresh basil leaves, French vodka, lime juice, sugar and house-made sweet-and-sour mix. Friday. 4090 Adams Ave., San Diego. (619) 255-4167 or bleuboheme.com

Just in time for St. Patrick’s Day, although it isn’t Irish-based, Bobboi Natural Gelato is debuting its newest flavor Matchatella, a green gelato infused with first harvest organic Japanese green tea and blended with 72 percent dark chocolate chips. 8008 Girard Ave., Suite 150, La Jolla. (858) 999-1362 or bobboi.com

D.Z. Akin’s is celebrating the holiday with corned beef and cabbage lunch and dinner specials. The meal includes D.Z.’s honey glaze, red parsley potatoes, soup or salad (featuring D.Z.’s famous potato soup), fresh-baked rye bread and a four-leaf clover cookie for dessert. Lunch is served from 11 a.m. to 4 p.m. and is $15.95 per person. Dinner is served from 4 to 9 p.m. and is $19.95 per person. For those who’d rather eat at home, the restaurant offers a St. Patty’s feast with all the trimmings for $14.95 per person (a minimum of 10 people). Friday through Sunday. 6930 Alvarado Road, San Diego. (619) 265-0218 or dzakinsdeli.com

LeRoy’s Kitchen + Lounge is hosting a Beer vs. Wine Four-Course Dinner, a friendly bout of wits between wine and beer experts Greg Major of Grape Smuggler and Brian Jensen of Bottlecraft Beer Shops. Each course, prepared by executive chef Tim Kolanko and chef de cuisine Ronnie Schwandt, will be expertly paired with one glass of wine from Major and one beer from Jensen. Guests will taste each pairing and decide which beverage packs the most punch and will then vote for their favorite. At the end of the dinner the votes will determine who’s down for the count and who will be crowned the champion. Note: The Union-Tribune’s wine and dining expert Michele Parente and beer expert Peter Rowe will be at the main event. They will do a recap of who they thought won the challenge. 6 p.m. Tuesday. 1015 Orange Ave., Coronado. (619) 437-6087 or leroyskitchenandlounge.com

True Food Kitchen is inviting guests to preview new menu items at a family-style Spring Community Dinner from 6 to 8 p.m. Wednesday. Executive chef Russell Rummer will provide guests with details and information on the ingredients, preparation and featured wine pairings. Menu items include Torched Avocado, Spring Ingredient Salad, Pan Roasted Chicken and Coconut and Chia Seed Flan. The flan is paired with chamomile tea. The new menu rolls out in April. 7007 Friars Road, San Diego. $65 per person. Limited availability. Reservations: (619) 810-2929.

In the news

The Institute of Culinary Education (ICE) announced that Nicole May of San Diego is one of the winners of the institute’s second #Culinary Voice Scholarship Challenge. May was awarded a full scholarship for the Culinary Management program. Entrants were challenged to submit a video sharing their culinary voice and why they want to win a scholarship. The finalists in each category were determined by public vote, resulting in more than a million views and votes across 201 countries and territories around the world. May grew up working in her father’s restaurants and soon discovered this was her calling. She believes, with the help of ICE, she, too, can run her own restaurant one day, just like her father. ice.edu/culinaryvoice

carolina.gusman@sduniontribune.com



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