This week’s foodie news comes from Lumi, Bluewater Grill, Red Marlin and more
Japanese restaurant Lumi is hosting a special late-afternoon unlimited tuna tasting on the rooftop of its Gaslamp Quarter location. The culinary experience features bluefin tuna, nigiri, various speciality sushi and live carving demonstrations of approximately 125 pounds of fish.
Tickets for this event are $100 per person, with an optional $25 upgrade for unlimited sake, beer and nectar cocktails.22nd annual Lebanese Festival: St. Ephrem Maronite Catholic Church is hosting the 22nd annual Lebanese Festival this weekend. The three-day event spotlights an array of Lebanese meals such as beef shawarma, chicken kabobs, falafels, kibbeh, Middle Eastern flatbread saj zaatar and stuffed grape leaves.
There will also be a beer and wine garden, live music and carnival games.lebanesefestivalsandiego.comBarleymash is inviting home cooks and burger fans to showcase their skills on the grill at the Barleymash Burger Crawl. Winners will get free burgers and their burger will be featured on the Barleymash menu. To enter, contestants should post their best burger creation on their TikTok or Instagram account and tag @barleymashsd. Barleymash executive chef Kevin Templeton will review all submissions and crown a winner.
Carlsbad seafood restaurant Bluewater Grill is celebrating National Wine Day with a sale. All red, white and rose bottled of wine are 50% off. The restaurant will also have specials on seafood platters.bluewatergrill.com/location/carlsbadThe chef-driven dining series The Blank Table returns to San Diego for its eighth season. The secret dinner series, founded by Alexandria Ott, brings together collaboration with chefs for unique dining experiences.
This season kicks off with The Great American Bake Off winner, Mackenzie Rubish and chef Fabrice Hardel of Bonne Vie Brasserie & Bar with a five-course, prix-fixe meal and cocktail pairings. At the Hyatt Regency Mission Bay Spa and Marina, Red Marlin has launched a new seasonal dinner menu.
Chef Kevin Villavolos has crafted the new offerings, which include a garlic shrimp pad thai with rice noodles, bean sprouts, green onions and toasted peanuts, wild swordfish with a citrus-marinated, spicy romesco sauce, olive relish, anchovy breadcrumbs and asparagus and a Julian Hard Cider-braised pork belly with pickled Fresno chilis, crushed California almonds, scallions and barbecue sauce.
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