SMARTS Farm is sharing the spirit of the season at its new home in downtown’s East Village neighborhood. As the community’s only non-profit urban garden, SMARTS Farm actively gives back year-round, connecting nearby residents, families and underserved youth to gardening practices and academic enrichment programs.
On Saturday, December 17th from 10:30 a.m. to 12:30 p.m., SMARTS Farm is inviting neighborhood friends and local San Diego families to take part in their Holiday Open House. Learn, grow and give back as the non-profit opens its garden doors for a morning filled with holiday horticulture and winter wreath making alongside a line up of family-oriented festivities and education. The event is open to the public and is free to attend, with a $5 suggested donation for adult participation. All proceeds directly benefit SMARTS Farm’s future neighborhood garden projects and youth enrichment programs.
Dunedin was designed by Michael Soriano who also is behind the decor of Queenstown and Raglan. The restaurant’s design encompasses all that is organic and naturally beautiful in Dunedin, New Zealand and pays respect to the agriculture, architecture and the natural topography of the land. The DNP circle icon is attributed to the Koru symbol which represents new beginnings, positive, change, personal growth and hope for the future.
The cuisine at Dunedin draws from New Zealand favorites and focuses on the use of natural and organic ingredients in a relaxing comfortable outdoor dog friendly patio.
Dunedin is located at 3501 30th Street in North Park.
Reminiscent of a giant ship, the new Water Grill San Diego has arrived with Executive Chef Fabrice Poigin at the helm. A casually sophisticated seafood destination, this two-storied, 11,000-square-foot restaurant occupies the former space of The Palm in the historic Gaslamp Quarter.
Classically trained in the South of France by Chef Jacques Maximin at the 2 star Michelin Le Chantecler restaurant – Hôtel Negresco in Nice, Poigin received his cooking diploma at 17 years of age. “I learned many skills by talking with vendors, fishermen, and growers in the South of France,” he says. “They taught me the fragile equilibrium between men and nature, which helped me respect food for being more than just that.”
Poigin spent most of his life by the Mediterranean Sea and the Pacific Ocean. A lover of seafood, the first dish he learned how to cook was a bouillabaisse. “Requiring delicacy and precision, it’s a very easy dish to mess up, so simplicity is key.”
The holidays are here, which means the season of spending has also arrived. Make your wallet happy by spending less before the time of giving with these San Diego restaurants and bars that offer happy hour entrees and drinks, all under $10!
Indulge in “farm-to-fork” munchies made with organic ingredients and drinks to pair at Farmer’s Bottega, every day between 4:30 p.m. to 6:00 p.m. and Tuesday all night at the bar. The Organic Grape Tomato Bruschetta and the Heirloom Tomato Flatbread are perfect starters for the evening and should be enjoyed with a glass of the House Red Wine, a Fresh Puree Bellini in either Strawberry or Blackberry, or a Kombucha cocktail as a Mojito, Margarita, or Mule.
THE CRAVORY CELEBRATES NATIONAL COOKIE DAY WITH $1 COOKIES & LAUNCH OF NEW HOLDIDAY FLAVORS
The Cravory is celebrating National Cookie Day (Sunday, December 4th) by launching their limited-edition, holiday cookie flavors and offering individual signature and holiday cookies for $1 each. This special is available for one day and in-store only at The Cravory’s Point Loma and Carlsbad Cookie Shops while supplies last.